FAQs

We raise 100% Registered Black Angus cattle. Angus cattle have been in our family since 1944, when Dick Taylor (the patriarch of our family) purchased his first show heifer.

Black Angus cattle are known as the "business breed". There are more Angus cattle registered every year in the United States than all other breeds combined. For the show ring, Angus cattle are extremely competitive and many of the secondary breeds used Angus genetics to improve their herd. On the production side, Angus cattle are resistant to harsh weather, behave well by nature, mature early and have a high carcass yield with elite marbled meat. Their carcass yield and marbling capabilities is evident in our products available on this website!

Did you know that businesses can advertise their products and "Angus" without the animals even being an Angus animal? Beef that qualifies for any Angus brand is not determined by pedigree, but rather traits, like hair color. Just having black hair has become the USDA standard by which cattle are considered for all Angus brands and products. Yes, you read that right - they just need to be black! *mind blown*

You can be certain that every single animal on our farm is 100% Black Angus and can be registered with the American Angus Association. When you buy from Accent Angus Farm you will be getting a pure Angus product.

All of our cattle are pasture-raised and grain-finished with the highest quality, non-GMO grain that we hand-mix daily. Did you know that pasture-raised and grass-fed are extremely similar? "Grass-fed" is a less regulated term than people realize. Some labels can claim "grass-fed", but this only means that the animal's diet must consist of more than 50% grass. It's not a guarantee that the animal has been grass-fed their entire lives. The best way to ensure the highest quality product is to purchase from a family farm, like ours, where every aspect of the life of the animal is managed.

All of our beef is dry aged at least 7-14 days. Specific sections, like the loin and rib, are dry aged for 28 days. The 28-day dry aging of these sections yield our most popular cuts: filet, ribeye, NY strip, and sirloin.

Check out our blog post here explaining the art of dry aging.

Calorie for calorie, beef is one of the most nutrient-rich foods to fuel a healthy lifestyle. It is truly a superfood as it delivers, on average, 10 essential nutrients. A serving size of 4oz of raw beef provides 175 calories and protein (51% DV), B12 (41% DV), zinc (39% DV), selenium (38% DV), niacin (25% DV), B6 (24% DV), phosphorous (20% DV), riboflavin (14% DV), iron (14% DV) and choline (13% DV). 

DV refers to Daily Value, the amount of nutrient needed for a healthy adult on a 2,000 calorie diet.

Every single animal involved in our meat production is born and raised on our farm in central Illinois. We can trace each animal back from the date of conception to its endpoint.

We do not. In order to sell to consumers like you, we must partner with USDA processors so they can process and pack our beef. The processors we use are local and practice with the highest of standards.

It is ideal to thaw beef in the refrigerator where it remains at a safe temperature (40°F or below). Most steaks will thaw in one day while larger items such as brisket or prime rib may take an additional day or more. After thawing, beef can be refrigerated safely for 3 to 5 additional days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking. Avoid thawing on the counter or in other locations. While quick thawing can be achieved under cold running water, it is ideal to slowly thaw beef in the refrigerator. Do not use warm or hot water to accelerate thaw time.

For best quality, plan to cook our beef within 12 months (though it will last longer). Beef will remain safe when stored constantly at 0°F or below; however, quality degrades with lengthy freezer storage. For ideal quality, the freezer should be set at 0°F or below and beef should remain packaged tightly to keep air from getting in. If beef is frozen without being sealed tightly, freezer burn may occur. The product remains safe to eat, but the areas with freezer burn will be dried out and tasteless and should be trimmed away.

Short answer: no. While this topic is important to many, you can be rest assured that our raising practices actually help improve the environment. Our grazing processes capitalize on the natural relationship between animals and plants to help build soil health, improve ecosystems, improve soil quality, increase carbon sequestration, and improve water quality.