Upper Iowa Beef

06/02/2026

Yesterday, our Head of Procurement, Travis Thomas, attended NFO Livestock’s annual appreciation day open house in Manchester, Iowa.

Throughout the event, NFO collected 900 cattle shipping to 5 packers across 3 different states. Upper Iowa Beef was the only Iowa-based packer receiving their cattle that day. Of the 900 cattle collected, 456 of them came straight to our plant.

The truck featured in the first photo is loading the seventh group of cattle bound for Upper Iowa Beef, arriving to our facility at approximately 2:30 p.m. Thanks to the efficiency of the process and the close proximity between NFO and our plant, every animal on that load was harvested by 5:00 p.m. the same day.

At Upper Iowa Beef, animal welfare remains one of our highest priorities. Having a trusted collection point like NFO nearby helps minimize transportation time and handling, reducing stress on both the cattle and the people involved. Lower-stress environments not only support better animal well-being but also contribute to higher-quality beef.

Thank you to NFO for choosing Upper Iowa Beef as a destination for your cattle. We look forward to continuing to work together in supporting producers and delivering exceptional beef products.

06/01/2026

If you are looking for a place to enjoy some Upper Iowa Beef, The Iowa PrimeHouse is a great option for you!!

May Beef Month may be over, but we can celebrate our beef farmers every day. Remember to and support your local agriculture!

🗓 Hard to believe May is almost over...luckily, we celebrate all year long!

You can find anything from our home-raised Black Angus beef burger, Ribeye sandwich, Prime Rib French dip, our version of an IOWA Cheesesteak, the fan-favorite Petite Filet, to a hand-cut and grilled Ribeye or NY strip steak almost every Tuesday - Saturday evening at The Iowa PrimeHouse! And on the first weekend of every month or special holidays, indulge in a slice of our infamous Prime Rib! 🥩🍔

So whether you like it grilled real thick 'n' juicy, in between some bread, or atop a bed of fresh lettuce (or maybe some crispy, golden tots), we've got the BEEF for you!

(Yes, we do serve other proteins as well 😋)

Tuesday - Saturday 5-9pm
📞 319-415-9214

Upper Iowa Beef
Iowa Beef Council

05/28/2026

The Beef Breakdown | The Shank 🥩

✨Cut from the leg of the animal, the shank is a hardworking cut packed with deep, rich flavor. Known for its hearty texture and beautiful marrow bone, shank becomes incredibly tender when cooked low and slow.

🍽️ Recipes: A few delicious recipes to try with beef shank include Osso Buco, Braised Beef Shank, Beef Barley Soup, Birria, Slow-Cooked Stew + more!

🔥 Cooking Tips: Shank is best prepared with slow cooking methods like braising or simmering. Cook low and slow to allow the connective tissue to break down, creating tender meat and rich, savory flavor.

ℹ️ Note: Cuts are often known by different names depending on the butcher or region. Not every cut can come from a single animal, some cuts may overlap or be broken down differently.

05/26/2026

The Beef Breakdown | The Flank 🥩

✨Cut from the abdominal area of the animal, the flank is a lean, flavorful cut known for its rich beef taste and hearty texture. It’s a versatile favorite that absorbs marinades well and cooks beautifully over high heat.

🍽️ Recipes: A few delicious recipes to try with flank steak include Carne Asada, Steak Tacos, Beef Stir Fry, Fajitas, Grilled Steak Salads + more!

🔥 Cooking Tips: Flank steak is best cooked hot and fast on the grill or in a cast iron skillet. Marinate for added tenderness and flavor, then slice thinly against the grain for the perfect bite.

ℹ️ Note: Cuts are often known by different names depending on the butcher or region. Not every cut can come from a single animal, some cuts may overlap or be broken down differently.

05/25/2026

This Memorial Day, we honor the brave men and women who gave their lives in service to our country, including the farmers and ranchers who answered the call beyond the field and pasture. Their sacrifice and dedication is what protected this nation and our freedom. Today, we remember their legacy with gratitude and respect, honoring their sacrifice for the stars and stripes. 🇺🇸🦅

05/22/2026

This past Thursday, we were fortunate to provide an inside look of our plant to the Iowa State University College of Veterinary Medicine interns.🩺💡

We enjoyed answering all of their questions and watching as their curiosity steadily grew throughout their time with us. We had a great time quizzing them on their knowledge of the anatomy of a beef animal, too!

Thank you to the ISU Vet School for bringing your interns to see what goes on inside our plant. We look forward to seeing all that you accomplish in your future careers!

05/21/2026

The Beef Breakdown | The Plate🥩

✨Cut from the lower belly area of the animal, the plate is known for its rich flavor, beautiful marbling, and juicy texture. These cuts are bold, beefy, and ideal for grilling, smoking, or marinating.

🍽️ Recipes: A few delicious recipes to try from these cuts include Skirt Steak Fajitas, Korean BBQ Beef, Carne Asada, Beef Short Ribs, Philly Cheesesteaks + more!

🔥 Cooking Tips: Plate cuts thrive with high heat and bold seasoning. Marinate for extra tenderness and flavor, then grill or sear quickly to keep the meat juicy. Slice thinly against the grain for the best texture and bite.

ℹ️ Note: Cuts are often known by different names depending on the butcher or region. Not every cut can come from a single animal, some cuts may overlap or be broken down differently.

05/19/2026

The Beef Breakdown | The Brisket🥩

✨Cut from the breast section of the animal, the brisket is packed with bold flavor and rich connective tissue that transforms into melt-in-your-mouth tenderness when cooked low and slow. It’s a BBQ favorite for good reason.

🍽️ Recipes: A few delicious recipes to try from these cuts include Smoked Brisket, Corned Beef, Texas BBQ Brisket, Brisket Tacos, Beef Pho + more!

🔥 Cooking Tips: Patience is everything with brisket. Smoke, braise, or slow roast for hours to fully break down connective tissue and render the fat. Keep moisture locked in during cooking, and always slice against the grain for the most tender bite.

ℹ️ Note: Cuts can often known by different names depending on the butcher or region. Not every cut can come from a single animal, some cuts may overlap or be broken down differently.

05/18/2026

We are excited to share that we added another Industry Certified Grader to our team!🎉

At Upper Iowa Beef, we are proud to be a part of this unique opportunity in partnership with the USDA, and especially proud of our employees who have completed their trainings to accomplish this certification. Congratulations!

05/15/2026

This week, we had the pleasure of welcoming members of the Iowa Cattlemen's Association Leadership Program to our plant. 🌱

Many of these members come from their own cattle operations, and we hope that their time with us made for an interesting look inside at what happens to their livestock after they pull away from the chute.

Thank you to the ICA Leadership Program for bringing your members to see what we do everyday. We enjoyed watching your curiosity and excitement grow throughout the tour!💡