05/01/2023
Did you know that ground beef is the number one cut sold in America? When you buy ground, be sure to pay attention to the numbers indicating fat content.
90/10: Very lean. The meat usually comes from the sirloin/tenderloin.
85/15: Your middle of the road fat-content package comes from the round (or rear) of the animal. We typically get this meat processed into round steaks, which are great for stir fry, steak fingers and chicken fried steak.
80/20: This fat content is seen in the chuck or front of the steer. The meat is juicy and makes great burger patties and meatballs.
Because the cuts that give you the leaner ground beef are so valuable to sell on their own, the lean beef you buy at the store is usually coming from older animals. If a cow is 10 years old, the quality of the filet is no longer the same and it's better to grind it up and sell as lean ground beef. These older animals are cheaper to come by and that's how grocery stores can lower the price they charge you. When you buy from us, the mix is going to be in the 80/20 range with some packs being a little leaner.
If you buy direct from a farmer make sure to ask the age of animal when it's processed. Our animals are around 18-24 months old when they go to the processor and age makes a difference! Animals that are too young (around 12 months) haven't been given the time for the meat to finish out properly. At 30 months they are at a higher risk of mad cow disease, so the processor is required to remove the spinal bones, meaning you can't get bone-in steaks. Over 42 months they are no longer eligible for a choice or prime rating.
Buying beef directly from a farmer can be daunting if you've never done it, but ultimately it should be a great experience for everyone. We encourage you to ask questions, whether it's to us or another farmer, to make sure you're happy with your purchase.
