Beefing Up Buying Options

Pandemic spurs interest in purchasing directly from farmers

By Ann Thelen

Consumers have a lot of choices when it comes to food. From selecting products on the grocery store shelves to buying fruits and vegetables at farmers’ markets, local options are everywhere. Add a global pandemic to the menu – and never-before-seen temporary shutdowns of restaurants and processing facilities – and the desire for local food options continues to grow.

Across Iowa, livestock producers and local meat lockers are responding to consumers’ curiosity about how to buy local meat products in bulk. Until last year’s pandemic, hometown lockers and producers primarily worked with a familiar clientele – those they knew by first name and whose kids were in the same schools.

For generations, farm families have relied on hometown meat lockers to process the animals raised on their farms to stock their freezers. Friends and neighbors enthusiastically jump at the opportunity to purchase “a quarter” or “a half” from a family they know.

Now, many consumers around the state are eager to support local farmers this same way. But, buying a quarter of beef (approximately 142 pounds of meat at once) or more, can be both appealing and overwhelming for first-time buyers.

Connecting Consumers with Farmers

To make the buying experience easier for consumers, the Iowa Beef Industry Council (IBIC) launched a local beef directory to connect farmers that sell beef with consumers who want to buy it. The Iowa Local Beef Directory at iabeef.org also provides educational resources to shoppers through the buying process.

“Today’s global challenges have shown us that consumers want to support their local economies,” says Janine Moore, IBIC chairman. “We’ve seen a growing desire by consumers to learn more about how beef is produced and where they can find direct marketing opportunities.”

The local beef directory provides resources to help consumers understand what to expect when purchasing the desired amount of beef. The directory includes cut guides, insights into reading beef product labels, storage and shelflife recommendations, food safety and cooking tips, family-friendly beef recipes and frequently asked Beef Quality Assurance questions.

Meet Jenni & Scott Birker | Birker Cattle Company

Jenni and Scott Birker operate Birker Cattle Company in Garrison. On this fourth-generation commercial Angus farm in east-central Iowa, the family manages a 250-cow herd. They offer quarters, halves and individual beef cuts.

“We are passionate about raising healthy animals and providing our beef to other families is a job we take seriously,” Jenni says. “All of the cows and calves are born and raised right on our farm.”

Jenni Birker, Birker Cattle Company

Photo by Joseph L. Murphy

It takes about one year for a calf to reach market weight. The cows summer in grass pastures and winter in a cornfield around the Birker’s home where they are fed mostly hay and corn silage.

Scott does daily checks to ensure the well-being of every animal.

The family works with the Gilbertville Locker, which is a state-inspected processing facility. Since 1959, the locker has been delivering high-quality wholesale meat products to many Cedar Valley-area restaurants, eateries, schools and service organizations.

"We offer a variety of bundles and packages to help our customers get the types of cuts their family enjoys," Jenni says. “Some families want more ground beef with a variety of steaks and roasts. Others want the sweet sizzle of an all-steak grilling package.”

With three kids at home, beef offers mealtime flexibility and excellent nutrition for the Birker family.

"I love to put a roast in the slow cooker and let it cook all day," Jenni says. "When it's done, I turn it into three meals - a pot roast, shredded beef tacos and a hot beef sandwich. On other days, ground beef is favorite. It's easy and delicious, seasoned simply with salt, pepper and garlic.”

Selecting Steak Cuts

When selecting the cuts from your quarter or half, beef’s great versatility means there are plenty of options for every taste and budget.

CHUCK EYE STEAK: A tender and savory cut. A low-cost option.

RIBEYE STEAK: Rich, juicy and full-flavored with generous marbling throughout.

TOP SIRLOIN STEAK: Flavorful, versatile and juicy. Great as a steak or cut into kabobs.

T-BONE STEAK: Delivers optimal tenderness and satisfying flavor.

FLAT IRON STEAK: Extremely tender, well-marbled and flavorful.

Preparing to Buy A Quarter of Beef

One of the benefits of buying beef in bulk is the ability to select the type of cuts and amounts of each, ranging from ground beef to roasts to steaks. Most farms require orders to be placed six months to one year in advance. The farmer or locker can also offer recommendations for selecting beef cuts based on family size and preferred ways to cook beef.

SAFELY STORING BEEF

• As soon as the beef is received, it should be placed in the freezer or refrigerator.

• Beef placed in the refrigerator should be used within two to three days to maintain optimum freshness.

• The USDA recommends that frozen beef be used within one year of the packing date.

HOW MUCH MEAT IS A QUARTER OF A BEEF?

Meat from a typical quarter of beef with a live weight of 1,300 pounds: 7 Ribeye Steaks, 6 T-Bone Steaks, 3 Sirloin Steaks, 3 Sirloin Tip Steaks, 3 Round Steaks, 6 Roasts (Arm, Chuck, Rump) 35-60 lbs. Ground Beef or Hamburger Patties

HOW MUCH FREEZER SPACE DO YOU NEED?

1/4 of beef is 142 pounds. You will need 4.5 cubic feet of chest freezer space or 5.5 cubic feet of upright freezer space.

WHAT COSTS SHOULD YOU EXPECT?

The cost of the animal is split between four parties. Each party is responsible for the individual processing costs.

Meet Laura & Aaron Cunningham | SkyView Farms

Laura and Aaron Cunningham, owners of SkyView Farms in Nora Springs, raise black Angus cattle and farm row crop acres of corn, rye and alfalfa to provide food for the herd. The couple grew up on family farms and received degrees in agriculture from Iowa State University and North Iowa Area Community College, fueling a deep-rooted commitment to work the land and raise cattle.

SkyView Farms follows a set of strict brand promises to ensure its beef is always delicious and high-quality. The commitments include humane animal care, carefully managing resources to protect the environment, and focusing on slow-raised, tender, premium beef.

Laura and Aaron Cunningham, SkyView Farms

Photo courtesy of Laura Cunningham

“We partner with Elma Locker and Grocery on processing our full line of beef cuts plus custom halves and quarters,” Laura explains. “They have specialized in custom meat processing since 2006, and we’ve trusted them processing for our family’s table for nearly 10 years.”

Certified processors like Elma Locker regularly undergo stringent health inspections to maintain their certified status. The meat is always kept in a clean environment and at constant safe temperatures.

“For many, the upfront cost of ordering beef in bulk can be intimidating,” says Laura. “But it's important to remember it's a long-term investment that can save money when compared to multiple trips to the meat counter.

Versatility, tenderness and flavor are the stars of the show for Laura when cooking beef. A round steak, cut into strips, is her go-to-choice for fajitas, while a chuck roast turns one meal into two with Philly Cheesesteak Sandwiches for leftovers.

Breakfast Skillet Beef Tacos

Photo courtesy of www.beefitswhatsfordinner.com.

• 8 ounces cooked beef steak or roast, chopped

• 2 teaspoons vegetable oil

• 4 large eggs, beaten

• 1 cup frozen Mexican vegetable blend

• 8 small flour tortillas or taco shells (about 6-inch diameter), warmed

• Optional toppings: Crumbled queso blanco or shredded reduced-fat Mexican cheese blend, salsa, guacamole, sour cream, chopped fresh cilantro, chopped avocado

Heat oil in large nonstick skillet over medium heat until hot. Add eggs and vegetables; cook 1 to 3 minutes or until eggs are scrambled and just set, stirring occasionally.

Stir in beef steak; cook and stir 1 minute or until beef is just heated through.

Evenly divide beef mixture between tortillas; top evenly with cheese and toppings, if desired.

Serves: 4

Source: Iowa Beef Industry Council

Nutrition per serving: 410 calories, 30 g protein, 15 g fat, 4 g saturated fat, 549 mg sodium, 232 mg cholesterol, 37 g carbohydrates, 3.6 g fiber

Asian Beef Stir-Fry

Photo courtesy of www.beefitswhatsfordinner.com.

• 1 pound boneless beef top sirloin steak, cut 1-inch thick

• 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell peppers and carrot strips

• 1 teaspoon minced garlic

• 1/2 cup prepared stir-fry sauce

• 1/8 to 1/4 teaspoon crushed red pepper

• 2 cups rice, cooked

• 2 tablespoons unsalted dryroasted peanuts (optional)

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.

Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.

Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1-2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.

Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

Serves: 4

Source: Iowa Beef Industry Council

Nutrition per serving: 410 calories, 32 g protein, 11 g fat, 2 g saturated fat, 783 mg sodium, 70 mg cholesterol, 43 g carbohydrates, 3.2 g fiber

Mediterranean Beef Meatball Kabobs

Photo courtesy of www.beefitswhatsfordinner.com.

• 1 pound ground beef (93% lean or leaner)

• 1/4 cup dry breadcrumbs

• 2 egg whites or 1 whole egg

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons water

• 2 teaspoons garlic

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 4 flatbreads (such as naan, lavash or pita bread)

• Optional toppings: Chopped tomatoes, chopped cucumber, chopped red onion, chopped fresh parsley, Tzatziki sauce

Heat oven to 400 degrees F. Combine ground beef, breadcrumbs, egg whites, parsley, water, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs.

Thread meatballs onto 4, 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake for 24 to 27 minutes.

Remove meatballs from skewers. Serve in flatbreads. Garnish with toppings, as desired.

Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.

Serves: 4

Source: Iowa Beef Industry Council

Nutrition per serving: 360 calories, 33 g protein, 13 g fat, 4 g saturated fat, 763 mg sodium, 76 mg cholesterol, 26 g carbohydrates, 1.6 g fiber

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