FAQ (Beef)

1. What are the benefits of grass fed beef vs grain fed?
It has been found out that grass fed beef is a rich source of Omega 3 fatty acids. These heart healthy fats play an essential role in every cell in your body. These essential fatty acids originate in the leafy greens of plants and algae. Grazing animals such as cattle extract these nutrients directly from the source ultimately passing their benefits on to humans, the top of the food chain.

2. What are the deficiencies of not eating beef?

Studies have been done linking such ailments as hair loss, heart disease, depression, cancer, memory problems to name a few, to low or deficient levels of Omega 3 fatty acids. Over 2,000 scientific studies have been done on Omega 3’s and a wide range of problems associated with deficiencies.

3. What are the other recommended benefits of grass fed beef?
Along with Omega 3’s, grass fed beef is a rich source of CLA or Conjugated Linoleic Acid. Research with animal models indicates that CLA reduces the risk of certain cancers, reduces body fat and enhances lean body mass. Foods such as dairy and meat from ruminant animals are the richest known source of this vital fatty acid, CLA.

Aside from being rich in essential nutrients grass fed beef is also lower in total fat, cholesterol, calories and unsaturated fat.

4. Where does your meat come from?
Our meat including fresh poultry and pork comes from Midwest regions of Iowa, Nebraska in the U.S., Australia, New Zealand and Canada. Our seafood comes from a wide variety of national and international sources.

5. Why from these sources?
Like lamb and goat, beef is a source packed with proteins and nutrients. Animals having been raised from lush pastures available there; rye, clover and other grasses are truly the best nature has to offer. They give pure products of clean environment.

We receive fresh and frozen shipments each week from processing and packing facilities and we deliver directly to your door, thus cutting out the grocery store which is the “Middleman”

6. Grain fed? – What is grain fed beef?
Well, how do you provide your family and yourself high animal protein meat? If you think you will get it from your local health food stores, think again.

Nearly 100% of the beef sold in food stores is not “real beef”. Even though it may claim organic, the cattle are fed grains and grains are NOT cattle’s natural food.

7. Do you Sell Black Angus?
Our locally obtained beef is of Black Angus breed.

8. What is Black Angus Beef?
This is beef from fine breed of cattle that are genuinely Black Angus and not just black cattle! It’s certification labeled “Certified Black Angus” is done on a strict certification program run by USDA to ensure it’s true originality as a specified Black Angus heritage.

9. Why is beef from Black Angus cattle different from other beef?
Black Angus beef is tender, juicier and tastier. It’s the best beef out there. The Black Angus cattle was once referred to as the butcher’s breed. Most restaurants pay top dollar to obtain this pure bred beef.

10. What do you mean “carefully bred?”
Carefully bred means Black Angus cattle breeders keep a computer database on each animal to see which one produces the best beef and then arrange breeding accordingly.

11. So where is the real beef?
A.E.S. Inc. sells only grass fed beef. Real beef cattle eat grass – NOT GRAINS!

12. What is the difference between grass fed and grain fed cattle?
Grass fed cattle naturally grazes on natural pastures like grass, clover, rye and all other natural ingredients that nature offers. On the other hand, grain fed cattle feeds on man made grain foods.
Grass fed cattle is also called organic beef once slaughtered.

13. Why do you say your meat is organic?
Organic means free raised on natural pastures. In summary;
i) Animal is free to roam, never tethered or raised in confinement.
ii) Raised on open natural pastures alongside mother and rest of herd.
iii) Never raised or fed animal by products.
iv) Never administered antibiotics or growth hormones.
v) Never experiences stress while on farm.

14. What is Organic Meat?
Organic farming entails the management of natural cycles of production. For example animal manure collected and properly composed before being applied to the land as fertilizer, feeds the plants to produce grass, hay, clover; which feeds animals that are raised in small groups. Synthetic pesticides and fertilizers are not used on the food or land.

The point is, residues of persistent chemicals such as DDT, DCB’s, dioxin and many other pesticide concentrates in animal fat. Therefore eating organic animal fat eliminates exposure to these chemicals. Always go organic!

15. Explain your guarantee
We guarantee our products for taste, tenderness and nutritional value. Should you be dissatisfied with any of our products, contact us immediately to schedule an exchange of that item.

16. Why is red meat red?
When muscles are heavily worked, they hold more oxygen, which gives meat a red color. Chickens are flightless birds so their breast are not red, but their legs which they use are “dark meat”.

17. Why is beef aged?
Beef is aged to add a characteristic flavor and increased tenderness. In the “dry aging” process beef is held at temperatures from 34°F to 38°F for 10 days to 6 weeks.

18. Why should we eat beef?
Beef contains high quality protein with all the necessary amino acids to make a complete protein source. Most plant protein sources are missing at least one of the essential amino acids.

19. Why is packaged beef a different color on the outside than on the inside?
The pigment that makes meat dark red, reacts to the oxygen in the air through the permeable plastic wrap and becomes bright red. The interior of the meat stays dark due to lack of oxygen.

20. Why is it safe to cook a roast to 135°F (57°C) but ground beef should be cooked to 160°F (71°C)?
The chance of bacterial infection increases with ground meat, which is processed through a grinder.

21. How long does it take to defrost a beef roast?
A large roast will require 4 to7 hours per pound to defrost in the refrigerator. A small roast will require 3 to 5 hours per pound. To prevent food borne illnesses, never defrost on the counter.

22. Will freezing ground beef kill the bacteria?
No. Only cooking to the proper degree of doneness can kill the bacteria.

23. What is a brisket?
A brisket is breast meat. It requires long slow cooking. If cured in brine, it’s called corned beef.

24. Once I purchase your steaks online, how long can I store the frozen beef in my freezer?
Steaks – up to 12 months. The steaks have already been cut and flash frozen during packing. To use it, just thaw in the refrigerator while still in the original vacuum pack before cooking.

25. How do you ship your beef?
We ship through UPS Next day Air, UPS Next Day Air Saver, 3 Day Select or UPS ground anywhere in the United States.

26. What are the shipping costs?
As you purchase online, UPS rates are generated on your shopping cart based on the weight and size of your total purchase items.

Back to TOP

..........................................................

Meat Types

1. What is tripe/honeycomb tripe?
Tripe is the pouch or rumen, the first stomach of cattle. It’s the largest of four stomachs. Honeycomb tripe is reticulum the second largest stomach deriving its name honeycomb from bee honeycomb like features.

2. What types of tripe/meat does A.E.S. Foods sell?
Both scalded and unscalded. Meaning it is whitish in color if scalded and bleached or you have the option of purchasing unscalded, just cleaned. These appear greenish black in color since it is not bleached. We sell cow or goat tripe either way.

We carry beef liver, frozen whole or sliced.

3. What is fillet Mignon?

A steak cut from a beef tenderloin.

4. What is tenderloin?
In some countries it is called fillet. It’s the inner pectoral muscle or meat that lies adjacent to the ribcage.

5. What is New York Steak?
Different regions of the country use the term “New York” to refer to beef strips, loins or steaks; boneless or bone-in. There is also Kansas City Steak or Omaha Steak.

6. Why does some beef have fat on the surface or on one side of it?
It is called surface fat. You can buy from A.E.S. Foods, beef that has been “peeled” implying surface meat has been separated from muscle/meat. This piece of meat with fat off is referred to as peeled or denuded. It normally costs more per pound since labor cost has been included. You can save yourself lots of dollars by removing/trimming the fat yourself.

7. Can I use the color of the meat to determine freshness?
No. It was reported in 2006 by a consumer reports organization that some supermarket chain stores sell meat treated with carbon monoxide to make the meat look red and fresh weeks after its sale date.

a). Tripe Raw Unscalded: This tripe consists of pouch (rumen) and the honeycomb (reticulum).
The tripe has been rinsed clean of any pouch content leaving the brown/black/greenish mucous membrane intact. The external surface has been trimmed of fat deposits.

b). Marrow bones are prepared from bovine carcass comprising of various body skeletal bones such as leg, pelvic, femur, tibia and patella.

c). Marbling is the amount of fat deposited between muscle fibers (fat in the meat). The photo below indicates the standard marbling reference being assessed. Less marbling is good, meaning less fat deposits in meat.

Back to TOP

..........................................................

Meat Terms

Offal
Another name for organic meats such as stomach (tripe), kidneys, liver and tongue.

Processed Meat
Meats that have been changed by cooking, curing, drying or canning.

Vacuum Packing
A method of reducing moisture loss in packaged meats. By removing all the air from the package, the meat will last longer. The color of the meat will appear to be somewhat purplish but will change when exposed to air.

Aging
Aging causes an enzyme change that deepens the flavor and color of meat. The longer meat is aged, the quicker it will cook.

Dry Aged and Fast Aged
Dry aged meat is kept at 34°F to 38°F (1°C to 3°C) for 10 days to 6 weeks. Fast aged meat is held at 70°F (21°C) for 2 days with controlled humidity. Ultraviolet lights reduce the chance of bacterial growth.

Freezer Burn
This occurs when meat has been improperly wrapped or kept too long in the freezer. The meat looses moisture, leaving a dry, grayish surface. Freezer burn affects both the taste and the texture.

High Quality
A grade of meat. High quality beef comes from animals with broad and substantial backs. The more loin available. The better the quality.

Marbling
The “tasty” fat that gives meat its juicy tenderness and flavor. It appears as flecks or strands in the meat. It cannot be trimmed.

Meat Inspection
The USDA (United States Department of Agriculture) is responsible for assuring the safety and quality of foods. They conduct inspections for sanitation and cleanliness, labeling and packing at facilities where meat and poultry are cut up, boned, cured and canned to ensure the safety of their nation’s meat.

Back to TOP