Custom Quality Meats has an unmatched selection of beef; all coming from the pastures of our family-owned farm. Our Beef has superior flavor, texture, and marbling. These animals have never been given antibiotics, growth hormones, or animal by-products.
Come by and visit us at one of our two locations to learn more about Willow Lake Farms.
BEEF
Custom cut sides, Quarters, Mini sides, and Variety boxes
Beef cuts include:
- Sirloin, New York Strip, Filet Mignon, and Delmonico Rounds.
- Tenderized or regular steaks are available
- Rib roast – bone-in or boneless
- Shoulder – Arm Roast, Chuck roast or steaks Shank – Soup bone cuts
- Short ribs
- Stew meat
- Brisket – from the front, a wonderful cut if cooked right
- Short loin – T-bone, porterhouse, or if you bone out, is a New York strip and
fillets Ground beef – bulk or patties in varieties of sizes
Tip: Cooking the perfect steak
PROCESSED BEEF PRODUCTS, MADE IN-HOUSE
- All Beef Summer Sausage – 3 flavors
- All Beef Hot Dogs
- Beef Smoked Sausage
- Beef Sticks
- Famous Beef Jerky in 5 flavors
ABOUT OUR BEEF
Meat quality and marbling properties of Angus, Simmental, Charolais, and Limousin steers (4×16) have been compared at an average intramuscular fat content (IMF) of 3.25% in the M. longissimus dorsi.
The steers are fattened on a forage-based diet until the desired, ultrasonically estimated IMF content is reached – which resulted in considerably different growth and carcass characteristics.
The Angus group shows a growth rate similar to Simmental and Charolais while Limousin grows slower, becomes the oldest, and provided the heaviest carcasses and best conformation.
Angus carcasses show the lowest weight but the highest fatness score. Marbling is equal for all breeds.
Angus and Limousin beef is more tender on sensory assessment than Simmental beef, corresponding to differences found in shear force (non-significant) and myofibrillar fragmentation index measured at 48 h post-mortem.
The flavor is similar among breed groups while juiciness is highest for Limousin and lowest for Angus. The juicier beef simultaneously shows the highest drip but the lowest cooking losses. – Attribution: National Library of Medicine; National Institutes of Health; PubMed.com
For an excellent guide to cooking a perfect steak, visit: theKitchen.com
Selecting a Steak
CUSTOM QUALITY MEATS – SOUTHEAST
2616 Ryan Road
New Haven, IN 46774
260-749-4100 | [email protected]