Frequently Asked Questions

Grain-fed beef is a popular choice for several reasons, primarily due to its flavor, texture, and marbling. Cattle finished on grain, such as corn or other grains, develop rich marbling—thin streaks of fat throughout the meat—that enhances its tenderness, juiciness, and flavor. This results in the buttery, melt-in-your-mouth texture that many people prefer in high-quality cuts like steaks.

Grain-fed beef also tends to have a consistent flavor profile, making it a reliable choice for those who value predictability in their meals. Additionally, the grain-finished process typically shortens the time it takes for cattle to reach processing weight, ensuring the meat is tender while also maintaining an efficient and sustainable timeline for production.

Choosing grain-fed beef is about enjoying premium flavor and texture while supporting a proven method of beef production.

The amount of beef you get from a whole or half calf depends on the animal's size, breed, and processing preferences. On average, a full-grown cow typically weighs around 1,200-1,400 pounds live. After processing, the hanging weight (carcass after slaughter) is about 60% of the live weight, leaving roughly 720-840 pounds for a 1,200-pound calf.

From the hanging weight, the final yield of packaged, edible meat is about 60-70%, as fat, bones, and trimmings are removed. This means a whole calf often provides around 430-590 pounds of beef, while a half calf yields 215-295 pounds. This includes a variety of cuts such as steaks, roasts, ground beef, and stew meat, depending on your custom processing choices. If you're considering buying in bulk, knowing these numbers can help you plan freezer space and meal preparation.

Yes, the internal organs of a calf, often referred to as "offal," can be processed and utilized. Organs like the liver, heart, kidneys, and tongue are commonly consumed and are considered delicacies in many cuisines. Other parts, such as tripe (stomach lining) and oxtail, are also processed for culinary use. However, not all organs are used for human consumption; some may be processed into byproducts like pet food or industrial items, depending on their condition and local regulations. If you wish to have the offal processed, you must let the processor know the DAY the calf is delivered. 

No, not all cows are Black Angus. Black Angus is a specific breed of cattle known for its black coat and high-quality meat with excellent marbling. There are many other breeds of cattle, such as Hereford, Charolais, Simmental, and Holstein, each with distinct characteristics. While Black Angus is a popular breed in the beef industry, it is just one of many types of cattle raised for meat production.

It typically takes 18 to 24 months for a calf to reach the desired weight for processing. Factors such as breed, diet, and whether the cow is raised on grass or grain can affect the timeline.

Calves are usually harvested when they weigh between 1,200 and 1,400 pounds, depending on the breed and desired meat quality. This weight ensures an optimal balance of meat yield and marbling.

Yes, the age of a cow plays a significant role in meat quality. Cattle processed before 30 months of age generally produce more tender meat with finer marbling, which is preferred for high-quality cuts. After 30 months, connective tissues in the meat become tougher, and the fat tends to be coarser. Additionally, regulatory factors, such as testing for Bovine Spongiform Encephalopathy (BSE or "mad cow disease"), become stricter for cattle over 30 months of age. This age threshold ensures both quality and safety.

Yes, the body condition of a calf is an important factor when selecting one for processing. The condition of the animal affects the quality and yield of the meat. At our operation, we ensure that all cows selected for processing are graded at 9 or higher on the body condition scoring system.

A grade 9 indicates a well-muscled, healthy animal with an optimal balance of fat and lean meat, which ensures superior marbling, tenderness, and flavor. This commitment to high standards guarantees that you receive the best quality beef possible.

The breed of a cow matters more than its color when it comes to meat quality, growth rate, and marbling. The color itself is typically just a characteristic of the breed and doesn’t directly affect the meat quality.

Yes, the temperament of a calf before harvest can impact meat quality. High stress levels in cattle before processing can lead to a condition called dark cutting beef, where the meat appears darker, has a shorter shelf life, and may be less tender. Keeping cattle calm and reducing stress during handling and transport helps ensure better meat quality.

Frozen beef can be safely stored for up to 12 months if kept at 0°F (-18°C) or below. Ground beef is best used within 3 to 4 months for optimal quality, while cuts like steaks and roasts maintain their quality for 6 to 12 months. Proper packaging, such as vacuum sealing, can help prevent freezer burn and extend the meat's quality.

Your beef will come vacuum-sealed and clearly labeled in individual packages, with all packages organized in a sturdy box for easy storage.

Vacuum sealing removes air from the packaging, which prevents freezer burn, keeps moisture locked in, and extends the shelf life of the beef. This method also maintains the meat’s freshness, flavor, and color better than traditional wrapping methods. The labeled packages make it convenient to identify cuts and portions, and the box system helps you keep your freezer organized. This careful attention to packaging ensures that your meat arrives in the best possible condition, ready for storage or immediate use.

Yes, animals with non-life-threatening conditions like a limp, bad leg, or bad eye can typically be processed, provided they are otherwise healthy and meet USDA inspection standards. However, the processor will evaluate the animal to ensure it is fit for consumption and complies with all regulations.

• Cow, usually referred to as an adult female that has had a baby and can range in weight from 700 pounds to 1600+ pounds
• Heifers, a female animal that has not had a baby. Once she has calved she is referred to as a cow.Steer, a male animal of most any age that have been castrated. Typically this improves temperament, weight gain and better quality meat.Bulls, a male animal of most any age that have not been castrated.Herd Bulls, a male animal that is generally older than 18 months and has been breeding cows or heifers.  Depending on the breed they can weigh in excess of 2500 pounds.  Not the best choice for harvesting.
• Yearlings/Stockers, these two words are used interchangeably by most ranchers but normally defined by age, Yearlings are 12 to 24 months of age and may enter the feedyard quicker.  Stockers on the other hand are pasture raised until the reach the owners predetermined weight
• Calves, they can be bulls, steers or heifers, from 300 pounds to 600 pounds.Hormones  Hormones can affect the quality of meat by influencing factors such as tenderness, marbling, and overall flavor. The use of growth-promoting hormones may lead to increased muscle mass and fat distribution, which can enhance the juiciness and taste of the beef. Comparatively, other human food products, such as dairy, poultry, and certain fruits and vegetables, can also contain hormones, whether naturally occurring or introduced through agricultural practices. Research indicates that hormone levels in beef are generally low and regulated, often falling within acceptable limits when compared to the hormone levels present in other food items.
• Antibiotic, Antibiotics are used in beef cattle primarily to treat and prevent diseases, promoting overall health and growth. They can help reduce the incidence of illness in herds, which is crucial for maintaining productivity. However, the use of antibiotics in livestock is regulated to minimize the risk of antibiotic resistance and ensure that residues do not enter the food supply.
• Withdrawal period, The antibiotic withdrawal period is the time required after administering antibiotics to cattle before the animal can be processed for meat. This period is crucial to ensure that any antibiotic residues have cleared from the animal's system, minimizing the risk of residues entering the food supply. The length of the withdrawal period can vary depending on the specific antibiotic used and the regulations in place.
• Certified angus beef,  the breeders of Angus cattle did a wonderful marketing job and in the process gave credibility to the breed.
• Color of the animal, generally the color of the animal has little to do with the quality of the meat.  It can be indicative of certain breeds of cattle that will have some genetic differences in relation to their quality.Breeds, most of the cattle are of at least two different breeds and many have three or more.  The most common breeds will be Angus, Hereford, Simmental, Limousin, and Charolais.  Most of them came from Europe originally and have similar meat characteristics. 
•  Storage in freezer, The most effective types of containers for freezing meat include vacuum-sealed bags, which remove air to prevent freezer burn, and heavy-duty plastic wrap or aluminum foil for wrapping. Additionally, airtight plastic containers specifically designed for freezing can also work well. It’s important to ensure that the containers are free of excess air to maintain the meat's quality.For long-term storage, a standard chest freezer is often considered better than a frost-free freezer. Chest freezers maintain a more consistent temperature, have a lower risk of freezer burn, and can hold more food without the need for regular defrosting. Additionally, they tend to be more energy-efficient for long-term bulk storage, making them ideal for preserving meat and other perishable items.
• What to look for when picking a feeder steer or heifer: When selecting a calf for harvest, consider factors such as age, weight, health, and breed. The calf should be of optimal weight for its age to ensure good meat quality. Look for signs of good health, such as clear eyes and a shiny coat, as well as desirable traits associated with specific breeds known for producing high-quality beef. Additionally, assess the calf's mobility and behavior to ensure it is active and social. Look for signs of any respiratory issues or abnormalities in posture, as these can indicate underlying health problems. Vaccination status and overall growth rate should also be considered. A well-balanced diet should include high-quality forages, grains, and protein sources, along with necessary vitamins and minerals. Age is an important factor; for a variety of cuts, a younger calf weighing between 900 to 1500 pounds will yield more usable meat, while an older calf with more visible bones will primarily provide hamburger