Frequently Asked Questions

Q. How do I know the products we buy are fresh, safe, and wholesome?

A. Lake Geneva Country Meats is a federally inspected plant, and as such must follow strict sanitary guidelines.  We have a USDA inspector on site who maintains strict supervision over all areas of production ensuring that you, our customer, are protected and afforded the protection of USDA guidelines for food safety.  We use only the freshest, finest, ingredients available for all items produced in our plant, and we flash freeze our frozen products, to seal in freshness.  Fresh cut items are available every day in our retail store.

 

Q. What makes Lake Geneva Country Meats’ quality stand out over other stores?

A. What makes Lake Geneva Country Meats' quality stand out over other stores is our experience, artisanship and dedication to quality. When John and Rita Leahy started the business in 1965, John already was an experienced meat cutter, who was tired of working in grocery stores. He wanted to start his own butcher shop where he could supply his customers with only the finest quality meats. Since then, the business has grown, but we still are committed to using only experienced meat cutters who can provide fresh meat cut on premise. Combine the artisanship of our meat cutters with the fact that we buy only superior grades of meat and you get a quality of finished product that stands out when compared to any other store.

 

Q. Do you have any certified organic meat?

A. We currently do not carry certified organic meat.  We do not have any producers in our area that raise enough certified organic animals to supply us.  

 

Q. Do you have grass fed beef in your store?

A. We currently do not have any grass fed beef in our retail store.  We prefer to have our beef be finished off with grain. This process ensures superior marbling, flavor, and tenderness in your beef.  As an alternative to grass fed beef, we carry bison, which we feel combines the health benefits of grass fed beef with excellent flavor.

 

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Selecting Beef

Q. I am confused about beef grades. Can you give me a simple explanation?

A. Beef is graded for quality by USDA graders, according to standards established by the USDA.  The primary standards are the age of the animal and the amount marbling in the meat. These factors affect the tenderness, juiciness and flavor of the meat.  Three grades of beef are usually sold at retail:  Prime, Choice and Select.  Prime is the highest grade; it’s expensive and available in limited supply.  Choice, the second highest grade, is widely available to consumers.  Select has the least amount of marbling of these three grades, making it less tender, juicy and flavorful. At Lake Geneva Country Meats, we carry choice graded meat in our retail store. We do not carry prime graded meat, because we feel it is too fatty. However, if you would like prime meat, call us at 262-248-3339 and we can arrange for a special order.

Q. I’m never sure how much beef I need to buy to feed my family.  Can you help?

A. standard serving size is 3 ounces of cooked, trimmed beef; for holidays and special occasions, plan on larger servings, up to 6 ounces each.

A simplified set of rules to guide your beef purchases is:  One pound of ground beef or lean boneless cuts will yield 4 three-ounce servings of cooked, trimmed beef.  For other boneless cuts, expect 3 to 3-1/2 three-ounce servings per pound.  Bone-in roasts and steaks will yield 2-1/2 three-ounce servings per pound.  Very bony rib and shank cuts will provide 1-1/2 to 2-1/2 three-ounce servings per pound. Our staff is always ready to help you with any questions you may have regarding how much to buy to feed your family.

Storing Beef

Maximum Recomended Storage Times	Type of Beef	Refrigerator	Freezer
Fresh Beef	Steak, Roasts	3 to 4 days	12 to 14 months
	Beef Cubes, Strips	2 to 3 days	6 to 12 months
	Ground Beef	2 to 3 days	2 to 3 months
	Fresh Sausage, pork	2 to 3 days	4 to 6 months
Cured and/or Smoked and Ready to Serve	Corned Beef, ready-to-cook	1 week	12 months
	Frankfurters, Deli Meats	3 to 5 days	1 to 2 months
	Sausage, smoked (opened package)	1 week	2 to 3 months
	Sausage, smoked (unopened package)	2 to 4 weeks	4 to 6 months
	Sausage, dry and semi-dry, unsliced	4 to 6 weeks	4 to 6 months

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Other

Q. I work during the week.  Can I speed up defrosting my beef by leaving it on the counter in the morning or by running it under warm water?

A. Both of these methods are unsafe!  Only defrost beef in the refrigerator or microwave oven, never at room temperature.  If defrosting meat in the microwave, you must finish cooking immediately.  Plan ahead and follow these general guidelines for refrigerator thawing:

• Allow about 12 hours for steaks and ground beef patties that are less than 1 inch thick. 
• Allow about 24 hours for thicker steaks and packages of ground beef, cubes or strips that are 1 to 1-1/2 inches thick. 
• For large oven roasts and pot roasts, allow 4 to 7 hours per pound; for small roasts, 3 to 5 hours per pound.

 

Q. How can I tell if my beef is cooked to the proper doneness?

A. Cook ground beef to at least medium (160°F) doneness.  Other beef cuts should be cooked to at least medium rare (145°F) doneness. In most cases, a meat thermometer or instant-read thermometer is the best way to determine doneness.  The corresponding temperatures for the stages of doneness are:
medium rare — 145°F;
medium — 160°F;
well done — 170°F.

 

Q. In the summertime we grill and eat outdoors frequently.  Are there extra precautions I should take with meat during the hotter weather to keep our meals safe?

A. Safe food handling practices should be followed year-round, although they become even more important when temperatures are higher.  Most of them have to do with avoiding cross-contamination.  In simpler terms, this means keeping raw meat and meat juices separate from cooked foods at every stage of handling.

• Wash hands, utensils, cutting surfaces and counters with hot soapy water after contact with raw meat and meat juices.
• Keep raw meat and meat juices from coming into contact with other foods during refrigeration and preparation.
• Reserve carving boards for meat.  Keep them separate from other food preparation boards.
• Never place cooked foods on the same platter, board or tray that held raw meat.  Carry uncooked meat out to the grill on one plate; use a clean plate for the return trip with the cooked meat.
• When basting grilled meats, brush sauce only on cooked surfaces.
• Always marinate meat in the refrigerator, never at room temperature.
• Never save or reuse a marinade.
• Serve cooked meat as soon as possible.  Don’t let it sit at room temperature for more than 2 hours.

Nutrition

Q. What nutritional benefits does beef offer?

A. Beef is a power pack of nutrients, which benefit people of all ages in maintaining both day-to-day and long-term health.  A 3-ounce serving of beef contributes more than 10% of the recommended daily allowances for protein, iron, zinc, niacin, vitamin B6 and vitamin B12, while contributing less than 10% of the calories to a 2,000-calorie diet.

• Beef is the #1 food source of protein, zinc and vitamin B12, according to a study published in the Journal of the American Dietetic Association.
• Beef supplies high quality protein, complete with all nine essential amino acids.
• Beef is one of the most important dietary sources of iron.  To obtain the same amount of iron found in a 3-ounce serving of beef, you’d have to eat at least 3 cups of spinach.
• A 3-ounce serving of beef provides 39% of the Daily Value for zinc.  You would need to eat more than eleven 3-ounce servings of tuna to get the same amount of zinc in one 3-ounce serving of beef.
• Beef contains significant amounts of the B-complex vitamins riboflavin, niacin, thiamin, B6 and B12.

 

Q. What does protein do for me?

A. Protein plays many roles that help keep you energized and support your body functions.

• Proteins make up the hormones and enzymes that regulate body processes.
• Proteins work with the immune system to protect against disease.
• Proteins can even serve as an energy source.

 

Q. I know that iron is necessary for healthy blood, but what else is it good for?

A. In addition to helping make new red blood cells, which help carry oxygen to body cells and tissues, iron aids in brain development and supports the immune system.  Research has shown that even mild, short-term iron deficiency can impair your ability to function at peak productivity.  And yet, iron deficiency is the most common nutritional deficiency in the U.S.

Q. Why is zinc important to my health and nutrition?

A. Zinc may not be a nutrient you think a lot about, but your body needs it for many essential functions.  Zinc plays a vital role in growth and development, maintaining the body’s immune system, wound healing, taste perception and appetite control.

 

Q. Are there other significant minerals in beef I should know about?

A.

• Selenium is an antioxidant that works with vitamin E to help prevent damage to your body’s cells.  Recent studies have found that adequate intake of selenium may reduce the risk of heart disease and certain types of cancers and improve the body’s ability to fight infections.  A 3-ounce serving of beef provides 31% of the selenium you need daily.
• Choline, another essential nutrient, plays a vital role in cognition and long- and short-term memory functions.  Does that mean what you eat can make you smarter?  The answer is yes.  Beef contains a significant amount of choline.

Q. Tell me more about the B-complex vitamins in beef.

A. Calorie-for-calorie, beef is one of the best protein sources of essential B-complex vitamins, including riboflavin, niacin, B6 and B12.

• Riboflavin, niacin and thiamin are three key vitamins in beef that help keep you going by unleashing energy from the protein, carbohydrates and fats that you eat.
• Riboflavin also helps promote healthy skin, eyes and clear vision.  To get the same amount of riboflavin found in a 3-ounce serving of beef, you’d need to consume more than two 3-ounce chicken breasts.
• Thiamin also helps promote normal appetite and contributes to normal nervous system function. Vitamin B12, found only in animal food products, helps produce red blood cells.  A 3-ounce serving of beef provides 37% of the Daily Value.
• Vitamin B6, along with B12, may play a role in preventing stroke and heart disease.  A 3-ounce serving of beef provides 16% of the Daily Value.

 

Q. I know that beef provides many nutrients that are good for me, but what about the fat content?

A. The beef industry has responded to consumer concerns about fat and is now producing a product that is leaner and contains less visible fat than it did just 10 years ago.

• Half the fat in beef is monounsaturated, the same heart-healthy kind found in olive oil.
• 40% of the saturated fat in beef is stearic acid.  Studies have shown that stearic acid has a neutral effect on blood cholesterol levels.
• There are 8 cuts of beef classified as lean according to USDA labeling guidelines. On average, these cuts have 6.2 grams of total fat and 2.3 grams of saturated fatty acids per 3-ounce serving.  They are:  eye round, top round, round tip, top sirloin, bottom round, top loin, tenderloin and flank steak.
• Beef contains conjugated linoleic acid, a fatty acid that recently has sparked a lot of interest in the scientific community, due to its numerous potential health benefits.

 

Q. Why is conjugated linoleic acid potentially important?

A. Conjugated linoleic acid (CLA) is a fatty acid found naturally in beef and dairy products.  Animal studies have shown it to have many benefits.  Further trials hope to confirm similar benefits in humans.

• CLA has been found to be more powerful than any other fatty acid in preventing the formation and slowing the growth of cancerous tumors.
• CLA can affect body composition by decreasing body fat and increasing lean muscle mass.
• CLA may help normalize blood glucose levels and prevent diabetes.
• CLA may contribute to heart health by helping to lower serum cholesterol and triglyceride levels.
• CLA has been shown to stimulate the immune system and to have positive effects on bone health.

Courtesy of the National Beef Council

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