I agree Randy, I had a friend who passed away a few years ago but he worked at the Tama beef processing plant and thats all they did was kill and process beef. But guess where it came from, nebraska, oklahoma, kansas and wyoming. It was sold as iowa beef, until it was taken the court and now sold differently but its not labeled as iowa fat or grazed beef anymore. Theres such a diffrence in iowa beef no matter how its raised, I prefer grass fed, that when occasionally when iowa fat cattle came through the tama plant everybody in the plant put in thier own order, thats how much diffrence there in in Iowa beef compared to other states. I get mine from a friend whos family owns a farm in n.e. iowa and they usually set out 18 too 25 black angus and grass feed them on 200 acres and let them range feed in the timber eating acorns etc., the only thing they do is water them and put out thier own farm grown round bales of alfalfa for winter. The day you buy is what the market is in chicago, usually around 12 to 1500 for a full beef on the hoof then the butchering fee is nominal and the locker will cut it anyway you want to, you pay for the butchering when you pick it up. theres no difference in wisconsin, minnesotas or Iowa beef as far as i can tell because all those states have good grass for grazing.
