FAQS

THE FAQS

THINGS TO KNOW

All animals prior to slaughter must have the proper inspection paperwork- for more information or to schedule an inspection, call ADA Dispatch at (623) 445-0281

LINK: Livestock Inspections

Do you have the contact info for Inspection?

01.

The difference between a t-bone and a porterhouse is the amount of tenderloin they have. A porterhouse has a larger section of tenderloin. A new york steak is the strip and the tenderloin separated. Sometimes the new york is bone in but more commonly both the new york and the tenderloin are cut into boneless steaks. So all from the same area just different ways of cutting it.

What are the differences of loin primal cuts?

02.

To calculate freezer space the general rule of thumb is 1 cubic foot per 35lbs of meat. Adding some additional space for organization is a bonus.

How do you calculate freezer space?

03.

Grass finished vs grain finished- we think there is a space for both and are happy to offer both options to our customers. All bovine animals are grass fed. When you think of what they eat they all spend their lives eating grass in some form or another. The last 60-120 days is what finishes the animal. We are happy to finish steers on high quality grass for the lean beef so many crave. We also see the perks of finishing on grain. Whatever your stance is, we are happy to be a source for both!

Grass finished vs. Grain finished which is best?

04.

All seasoning blends AN Cattle uses are from Bearded Butcher and Legg's.

Which seasonings do you prefer to use?

05.

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