Beef from custom Butcher fort wayne

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

limosin angus cattle

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 grow slower, become 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.

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

Beef Steak Primer

CUSTOM QUALITY MEATS – NORTHWEST
3227 Carroll Road
Fort Wayne, IN 46818
260-637-3011 | sanseyf@yahoo.com

CUSTOM QUALITY MEATS – SOUTHEAST
2616 Ryan Road
New Haven, IN 46774
260-749-4100 | sanseyf@yahoo.com