What is the meaning of “sustainably-grown?”
It is a method of farming that produces safe,
nutritious beef while balancing environmental
stewardship, social responsibility, and economic
What is “marbling?”
Marbling, also known as intramuscular fat, is the
fat intermingled with the beef muscle, and it is
the leading factor that determines the quality
grade of beef. Marbling ensures and is a visual
way to identify beef tenderness, flavor, and
juiciness. It improves the overall palatability of
Why doesn’t a 1,300 pound live animal yield
1,300 pounds of beef?
The average weight of a live steer or heifer that
is ready for harvest is 1,300 pounds. A butcher
will remove the hide, head, and internal organs,
which leaves about 62% of the animal’s original
weight, resulting in an average 806 pounds,
which is known as the “dressing percentage.”
The dressing percentage can vary by animal,
depending on hide thickness, presence of horns,
if the animal was grass- or grain-fed, etc.
The beef carcass is then chilled and hung. The
chilling process converts the muscle to edible
meat. Once properly chilled, the carcass is then
aged so that the meat develops flavor and
becomes more tender. A small amount of
weight is lost during this process due to water
Once the aging process is complete, the beef
carcass can be made into retail cuts. More
inedible parts are removed, and the yield is
about 639 pounds of edible beef. About 38% of
this weight will be converted to ground beef.
The remainder is cut into steaks and roasts.
What nutrients does a person gain from
Beef provides iron to help your body use
oxygen, choline to support nervous system
development, protein to help preserve and build
muscle, Vitamins B6 and B12 to help maintain
brain function and provide energy, phosphorus
to help build bones and teeth, zinc to help
maintain a healthy immune system, niacin to
help support energy production and
metabolism, riboflavin to help convert food into
fuel, and selenium to help protect cells from
What is beef “grading?”
The USDA has a grading system for beef. The
system classifies prime as the best beef for
eating. “Canner beef” is the least desirable. The
system grades the beef on the expected eating
characteristics of tenderness, juiciness, and
Is there a cost savings when buying from
Deer Creek Angus Farm?
A consumer will spend at least $4.50 per pound
when buying meat from a supermarket, cut by
cut. Our price is $3.00 per pound on the
hanging weight. At $3.00 per pound, the
consumer is saving over $1,000 on a whole cow!
As a bonus, it is locally-raised in Phillips,
Wisconsin and locally-processed at Whiskey
Ridge in Radisson, Wisconsin.
How much freezer space will I need?
Generally, one cubic foot of freezer space will
hold 35 to 40 pounds of packaged meat.
How long will my beef last in the freezer?
The USDA recommends eating frozen roasts and
steaks within 12 months.
What do I need to bring when picking up my
order of meat?
Bring boxes or coolers so you can easily
transport the meat home.
What is the burger fat content?
On our beef, the average fat content is 80/20.
"Made some juicy, tender
barbecue rib tips with the
chuck roast I got from you! It
was so good my daughter had
"The beef from
your farm is
"Your beef is the
best I have had
by far! Delicious!"