DemKota Ranch Beef

Trim combos, packaged whole muscle products, edible and inedible bones, inedible products for pet food, offal
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Catalog

Angus XF Beef Trim - Fresh in Bin
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The boneless trim combo is prepared from any piece of trimming consisting of mostly fat. This product is labeled as XF and is not fat tested for lean content. All trim combos labeled as angus trim will come from Black Angus cattle according to AAA guidelines.
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Beef 2 pc Chuck
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This item consists of the large muscle system which lies under the blade bone that contains the longissimus dorsi, rhomboideus, spinalis dorsi, complexus , multifidus dorsi, serratus ventralis, subscapularis, and splenius including the trapezius and supraspinatus. The Shoulder Clod is included which consists of the large muscle system which lies dorsal and posterior to the elbow joint, ventral and posterior to the ridge of the scapula, and is anterior to the 6th rib that contains the muscles: trapezius, latissimus dorsi, tensor fasciae antibrachii, and cutaneous trunci.
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Beef 50/50 Trim
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The boneless 50 trim combos are prepared from any piece of meat or trimmings with a lean content of 50% (+/-2%). All trim combos labeled as angus trim will come from Black Angus cattle according to AAA guidelines. All other branded trim will meet specifications according to each specific program requirements.
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Beef 65/35 Trim
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The boneless 65 trim combos are prepared from any piece of meat or trimmings with a lean content of 65% (+/-2%). All trim combos labeled as angus trim will come from Black Angus cattle according to AAA guidelines. All other branded trim will meet specifications according to each specific program requirements.
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Beef Ribeye, Lip-On 2x2
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This boneless ribeye, lip-on may be prepared from any rib item meeting the end requirements of Item No. 109. The item contains the longissimus dorsi, spinalis dorsi, complexus, and multifidus dorsi muscle and a lip consisting of the serratus dorsalis and longissimus costarum muscle and related intermuscular fat on the short plate side. The lip length shall be prepared with a cut that is ventral to, but not more than 2.0 inches (5.0 cm) from, the longissimus dorsi on either end.
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Beef Round Knuckle, Peeled
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The boneless item consists of posterior portion of the full sirloin tip (knuckle) composed of the vastus intermedius, vastus lateralis, vastus medialis, and rectus femoris. A portion of the sartorius may remain, if firmly attached. The tensor fasciae latae, fat, and skin tissue are excluded.
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Beef 75/25 Trim
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The boneless 75 trim combos are prepared from any piece of meat or trimmings with a lean content of 75% (+/-2%). All trim combos labeled as angus trim will come from Black Angus cattle according to AAA guidelines.
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Beef 85/15 Trim
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The boneless 85 trim combos are prepared from any piece of meat or trimmings with a lean content of 85% (+/-2%). All trim combos labeled as angus trim will come from Black Angus cattle according to AAA guidelines. All other branded trim will meet specifications according to each specific program requirements
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Beef Short Loin, 0x1
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The short loin includes the 13th rib and is separated from the sirloin by a straight cut at a right angle to its length anterior to the hip cartilage that exposes the gluteus medius. The flank shall be excluded by a straight cut ventral to, but not more than 1.0 inches (2.5 cm) from, the longissimus dorsi at the rib end to a point on the outer edge of the sirloin end (0”, immediately ventral) from, the longissimus dorsi.
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Beef Shoulder (Clod) XT
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This boneless item consists of the large muscle system which lies above and to the rear of the elbow joint and below and to the rear of the ridge of the scapula and to the 6th rib bone. The item contains the muscles: trapezius (clod tail), latissimus dorsi (side steak or wing muscle), infraspinatus (chicken steak) and the triceps brachii long head, triceps brachii lateral head (top blade or flat iron), tensor fasciae antibrachii, and cutaneous trunci (rose meat).
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Beef 90/10 Trim
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The boneless 90 trim combos are prepared from any piece of meat or trimmings with a lean content of 90% (+/-2%). All trim combos labeled as angus trim will come from Black Angus cattle according to AAA guidelines. All other branded trim will meet specifications according to each specific program requirements.
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Beef Ball Tip 2-Up
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This item consists of the vastus medialis, vastus lateralis, and rectis femoris muscles from the bottom sirloin butt.
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Beef Femur Bone
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This product consists of the entire femur bone after the removal of all round primals from the bone
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Beef Heart, Bone Removed
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Beef Heel Meat
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The boneless item consists of the heel portion of the bottom (gooseneck) round.
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Beef Inside Round, XT
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This boneless item consists of the semimembranosus, sartorius, adductor, gracilis, and pectineus and is separated from the bottom round and sirloin tip (knuckle) through the natural seams. The iliopsoas may remain if firmly attached.
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Beef Inside Skirt
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The inside skirt derives from the medial side of the costal cartilages of the plate primal. This item should consist of the transversus abdominis muscle only.
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Beef Bone-In Hindshank
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The bone in shank consists of the tibia bone and all associated shank muscles. The hock and stifle joint will be removed exposing the shank muscle by ½”.
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Beef Brisket-Deckle Off
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This is a boneless and cartilage-free item. The deckle, which is the hard fat and intercostal meat on the inside surface, shall be excluded at the natural seam exposing the lean surface of the deep pectoral muscle, which terminates just prior to the short plate separation. The hard fat along the sternum edge shall be trimmed level with the boned edge surface. The inside lean surface shall be trimmed practically free of fat.
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Beef Strip Loin 0x1- Boneless
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This boneless item is prepared from any loin item that meets the end item requirements. The item on the rib end displays the 13th rib mark and shall follow the natural curvature of the 13th rib. The sirloin end shall be anterior to the hip cartilage, forming an approximate right angle exposing the gluteus medius.
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Beef Teres Major
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The Teres Major is a single muscle that lies parallel to the top blade on the dorsal side of the medial ridge of the blade (paddle) bone.
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Beef Center Cut- XT
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This boneless item consists of the gluteus medius, gluteus accessorius, and gluteus profundus. The biceps femoris (cap) shall be excluded.
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Beef Chuck 80 Trim
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The boneless chuck 80 trim combos are prepared from any piece of meat or trimmings from the chuck quarter with a lean content of 80% (+/-2%). Some pieces normally found in the chuck trim are: chuck chain meat, chuck cover, pieces of lean from the chuck flap trimming, shanks, and any other lean chuck trimming with a lean percentage of 80%. All trim combos labeled as angus trim will come from Black Angus cattle according to AAA guidelines. All other branded trim will meet specifications according to each specific program requirements.
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Beef Lifter Meat
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This item consists of portions of those muscles that are immediately below (subscapularis and rhomboideus) and above (latissimus dorsi, infraspinatus and trapezius) the blade bone and related cartilage of the primal rib.
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Beef Outside Round (Flat) XT
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The boneless item consists of the biceps femoris. It is produced by separating the item from the top round, sirloin tip (knuckle), heel, and semitendinosus (eye) between the natural seams.
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Beef Top Blade
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This item is derived from Item No. 114 and shall consist of the infraspinatus muscle.
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Beef Top Butt- Commodity
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This boneless item consists of the gluteus medius, gluteus accessorius, gluteus profundus and the biceps femoris. The short loin end of the top butt shall be approximately parallel to the round end exposing the gluteus medius . On the round end, the biceps femoris shall be approximately equal to or larger than the gluteus medius. All bones, cartilage, tenderloin and sacrosciatic ligament and the lean and fat that overlaid the ligament shall be removed.
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Beef Chuck Meaty Neck Bone
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This item is prepared after the removal of the neck bones from the chuck primal. It shall include vertebrae 2 through 5. The atlas bone is excluded, and meat will be trimmed so that the tip of the bones are exposed.
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Beef Chuck Pectoral Meat
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The pectoral muscle derives from the chuck arm. It consists of the deep pectoral muscle that remains in the square cut chuck after the brisket is removed. It is removed from the chuck by cutting through the natural seams.
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Beef Chuck Roll 0x0 Domestic
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This boneless item is prepared from a neck off boneless square-cut chuck and consists only of the large muscle system which lies under the blade bone that contains the longissimus dorsi (main chuck eye muscle on rib end), spinalis dorsi (side muscle of chuck eye), complexus (main chuck eye muscle on neck end), multifidus dorsi (muscle lying under feather bones or shelf), and serratus ventralis (muscle covering top side of chuck roll), subscapularis, and splenius.
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Beef Chuck Roll 0x0 Export
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This boneless item is prepared from a neck off boneless square-cut chuck and consists only of the large muscle system which lies under the blade bone that contains the longissimus dorsi (main chuck eye muscle on rib end), spinalis dorsi (side muscle of chuck eye), complexus (main chuck eye muscle on neck end), multifidus dorsi (muscle lying under feather bones or shelf), and serratus ventralis (muscle covering top side of chuck roll), subscapularis, and splenius.
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Beef Chuck Roll 0x1
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This boneless item is prepared from a neck off boneless square-cut chuck and consists only of the large muscle system which lies under the blade bone that contains the longissimus dorsi (main chuck eye muscle on rib end), spinalis dorsi (side muscle of chuck eye), complexus (main chuck eye muscle on neck end), multifidus dorsi (muscle lying under feather bones or shelf), and serratus ventralis (muscle covering top side of chuck roll), subscapularis, and splenius.
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Beef Chuck Roll 1x1
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This boneless item is prepared from a neck off boneless square-cut chuck and consists only of the large muscle system which lies under the blade bone that contains the longissimus dorsi (main chuck eye muscle on rib end), spinalis dorsi (side muscle of chuck eye), complexus (main chuck eye muscle on neck end), multifidus dorsi (muscle lying under feather bones or shelf), and serratus ventralis (muscle covering top side of chuck roll), subscapularis, and splenius.
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Beef Chuck Tail Flap
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This item may consist of any portion of the item 116G (the serratus ventralis muscle in its entirety from the Chuck Roll or Under Blade. It shall be made from the portion of the serratus ventralis that is removed from the ventral edge of the Chuck Roll and is commonly referred to as the “Edge Roast” or “Chuck Flap”.
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Beef Chuck, Short-Rib, Bone-In
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This item may be prepared from the arm portion of any chuck item and shall consist of the ribs numbers 2 through 5, the intercostal meat and the serratus ventralis muscle. This item shall be trimmed practically free from surface fat. The dorsal edge shall have no evidence of the cartilaginous junctures of the ribs and thoracic vertebrae
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Beef Weasand- Inedible
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Weasands are the meat surrounding the esophagus
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Beef, Eye of Round
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The boneless item consists of them semitendinosus muscle and is produced by separating the eye of round from the top and outside rounds and heel between the natural seams. It shall not be severed on either end.
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Choice, Beef Rib, Back Ribs, Fresh
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This item is the intact portion of the seven ribs and intercostal meat from item No. 109. They consist of rib bones 6 through 12.
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Beef Top Sirloin Butt, XT
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This boneless item consists of the gluteus medius, gluteus accessorius, gluteus profundus and the biceps femoris. The short loin end of the top butt shall be approximately parallel to the round end exposing the gluteus medius. On the round end, the biceps femoris shall be approximately equal to or larger than the gluteus medius. All bones, cartilages, tenderloin and sacrosciatic ligament and the lean and fat that overlaid the ligament shall be removed.
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Beef Oxtail
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The beef tail is usually referred to as oxtail.
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Select, Beef Black Angus Chuck, Chuck Tender
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This item consists of the supraspinatus muscle that lies dorsal to the medial ridge of the blade bone. This muscle is also known as: chuck tender, mock tender, and/or Scottie).
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Beef
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Beef Clod Heart
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The clod heart is derived from the shoulder clod after the removal of the top blade.
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Beef Export Ribeye Bone-In
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The item is as described in Item 109D, except the short plate shall be removed by a straight cut that is ventral to, but not more than 2 ¼” from, the longissimus dorsi at either end of the rib. Feather bones, cartilage, back strap, and lifter meat are removed. The back rib will remain. Tail is beveled to ½”
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Locations
Location name Address
DemKota Ranch Beef 13 135th St SW Aberdeen, SD 57401 USA
Documents
Type Location File name Effective Expiration
Supplier Questionnaire DemKota Ranch Beef --
HACCP DemKota Ranch Beef 2023 Food Safety Letter.pdf 1/4/2023 1/3/2026
HACCP Letter DemKota Ranch Beef 2023 Food Safety Letter.pdf 1/4/2023 1/4/2024
Allergen Control Policy DemKota Ranch Beef 2024 Allergen letter.pdf 1/3/2024 1/2/2026
Animal Welfare Summary DemKota Ranch Beef 2024 Animal Welfare Letter.pdf 1/3/2024 1/2/2025
Animal Welfare Certificate DemKota Ranch Beef 2024 Animal Welfare Letter.pdf 1/3/2024 1/3/2025
Animal Welfare Policy DemKota Ranch Beef 2024 Animal Welfare Letter.pdf 1/3/2024 1/2/2025
"Beef Only" Document DemKota Ranch Beef 2024 Beef Production.pdf 1/3/2024 1/2/2025
Contact Information DemKota Ranch Beef 2024 Contact Information.pdf 1/1/2024 12/31/2024
Recall/Emergency/Contact List DemKota Ranch Beef 2024 Contact Information.pdf 1/3/2024 1/2/2025
Country of Origin DemKota Ranch Beef 2024 Country of Origin.pdf 1/3/2024 1/2/2027
Food Defense Plan Statement DemKota Ranch Beef 2024 Food Defense Letter.pdf 1/3/2024 1/2/2026
Environmental Microbiological Testing Procedures DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2025
HACCP Program Statement DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2026
PFAS Statement DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2025
Environmental Policy DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2025
Bioterrorism Letter DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2026
HARPC Food Safety Plan (Facility) DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2027
HACCP SRM Letter DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2025
HACCP Process Flow Diagram DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2026
CTPAT DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2025
Ethical Code of Conduct DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2026
HACCP Plan (Facility) DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2026
CA Transparency Act DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2026
Microbial Intervention Types DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2025
Supplier Approval Program Statement DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2025
Labor and Human Rights Policy DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2025
Halal DemKota Ranch Beef 2024 Halal Letter.pdf 1/3/2024 1/2/2026
Letter of Guarantee DemKota Ranch Beef 2024 LOG.pdf 1/3/2024 1/2/2026
Recall Procedure DemKota Ranch Beef 2024 Recall Plan Letter.pdf 1/3/2024 1/2/2025
Recall Plan DemKota Ranch Beef 2024 Recall Plan Letter.pdf 1/3/2024 1/2/2025
E. coli O157:H7 Testing Methodology DemKota Ranch Beef 2024 Test and Hold.pdf 1/3/2024 1/2/2025
Insurance DemKota Ranch Beef 23-24 COI - Birchwood Foods.pdf 7/31/2024 8/1/2025
Beef Supplier Approval Addendum DemKota Ranch Beef Beef Supplier Approval Questionnaire_033021 (4).docx 8/22/2024 8/22/2025
Animal Muscle Protein Manual & Appendix A DemKota Ranch Beef Birchwood Foods Animal Muscle Protein Supplier Manual 2021.pdf 7/31/2024 7/31/2026
CoA Sample DemKota Ranch Beef COA example.pdf 1/3/2024 1/2/2026
COA DemKota Ranch Beef COA example.pdf 1/3/2024 11/29/4761
3rd Party Audit Animal Welfare Plant - Full Audit Report DemKota Ranch Beef DemKota - Aberdeen, SD - Beef AW Audit - 10.26.22.pdf 10/26/2022 10/26/2023
Animal Welfare Audit DemKota Ranch Beef DemKota - Aberdeen, SD - Beef AW Audit - 10.27.23.pdf 10/27/2023 10/26/2024
3rd Party Animal Welfare Corrective Actions Report DemKota Ranch Beef DemKota - Aberdeen, SD - Beef AW Audit - 10.27.23.pdf 10/27/2023 10/26/2024
3rd Party Animal Welfare Audit Report DemKota Ranch Beef DemKota - Aberdeen, SD - Beef AW Audit - 10.27.23.pdf 10/27/2023 10/26/2024
E. coli O157:H7/STEC Addendum to third-party audit DemKota Ranch Beef DemKota - Aberdeen, SD - Beef Trim N60 Addendum - 10.27.23.pdf 10/27/2023 10/26/2024
SRM DemKota Ranch Beef Demkota - Aberdeen, SD - SRM Audit - 1.16.24.pdf 1/16/2024 1/15/2025
3rd Party Audit Certificate DemKota Ranch Beef Demkota Ranch - Abeerden, SD - BRC Certificate - 2.22.24.pdf 2/24/2024 3/10/2025
GFSI Certificate DemKota Ranch Beef Demkota Ranch - Abeerden, SD - BRC Certificate - 2.22.24.pdf 2/24/2024 3/10/2025
3rd Party Audit Report DemKota Ranch Beef Demkota Ranch - Abeerden, SD - Final BRC Report - 2.22.24.pdf 2/24/2024 3/10/2025
3rd Party Audit Corrective Action Plan DemKota Ranch Beef Demkota Ranch - Abeerden, SD - Final BRC Report - 2.22.24.pdf 2/22/2024 3/10/2025
GFSI Audit Report DemKota Ranch Beef Demkota Ranch - Abeerden, SD - Final BRC Report - 2.22.24.pdf 2/24/2024 3/10/2025
GFSI Corrective Action DemKota Ranch Beef Demkota Ranch - Abeerden, SD - Final BRC Report - 2.22.24.pdf 2/22/2024 3/10/2025
3rd Party Audit BSE SRM DemKota Ranch Beef DemKota Ranch - Aberdeen, SD - SRM BSE Report - 12.20.22.pdf 12/20/2022 12/20/2023
Farmed Fin Fish Feed Statement DemKota Ranch Beef NotApplicable_FarmedFinFishFeedStatement.pdf 6/11/2024 6/11/2025
FDA Registration DemKota Ranch Beef NotApplicable_FDARegistration.pdf 3/4/2021 --
Safety Data Sheet (SDS) DemKota Ranch Beef NotApplicable_SafetyDataSheetSDS.pdf 9/12/2024 9/12/2026
Quarterly Verification DemKota Ranch Beef Quarter 1 STEC.pdf 2/26/2024 2/26/2025
Supplier Questionnaire - Addendum DemKota Ranch Beef Supplier Questionnaire - Addendum.pdf 6/11/2024 6/11/2026
Supplier Questionnaire DemKota Ranch Beef Supplier Questionnaire.pdf 8/13/2024 8/13/2026
Sustainability (Level 1) DemKota Ranch Beef Sustainability (Level 1).pdf 7/31/2024 7/31/2027
Sustainability (Level 2) DemKota Ranch Beef Sustainability (Level 2).pdf 7/31/2024 7/31/2027