DemKota Ranch Beef

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

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 Inside Round, Cap Off- 100VL
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This item is as described in Item No. 169, except, in addition, the gracilis muscle and the soft side pectineus and sartorius muscles shall be excluded by cutting through the natural seams.
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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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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 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 Lifter Meat- RM
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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. The deep pectoral is allowed to be placed with this item.
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Beef Tripe
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The paunch or rumen is the first stomach in cattle and other ruminant animals. It is the largest of the four stomachs.
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Beef Tri-Tip Fat-On
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This item consists of the tensor fasciae muscle from the bottom sirloin butt. The boneless tri-tip is separated from the ball tip and the flap through the natural seam. Any cartilage or connective tissue shall be excluded.
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Beef Weasand- Inedible
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Weasand meat is the muscle that encompasses the exterior of 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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Beef
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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 2 pc Top Sirloin Butt
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This item shall consist of the biceps femoris muscle. It is obtained when preparing item No. 184B by a separation through the natural seams.
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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 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 80/20 Trim
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The boneless 80 trim combos are prepared from any piece of meat or trimmings with a lean content of 80% (+/-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 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 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 Loin, Flap Meat
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This item consists of the obliquus abdominis internus muscle from the bottom sirloin butt.
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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 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 Outside Skirt
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The outside skirt derives from the medial side of the rib bones of the plate and rib primals. This boneless item is removed from the short plate and shall consist of the diaphragm including the serous membrane (peritoneum) attached. The membrane portion must be trimmed close to the lean.
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Beef Outside Skirt- Peeled
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The outside skirt derives from the medial side of the rib bones of the plate and rib primals. This boneless item is removed from the short plate and shall consist of the diaphragm including the serous membrane (peritoneum) attached. The membrane portion must be trimmed close to the lean
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Beef Oxtail
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The beef tail is usually referred to as oxtail.
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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 Boneless Chuck Short Ribs
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This item is prepared from item No. 130 and shall consist of the serratus ventralis muscle at ribs 2 through 5. The rib bones and intercostal muscles shall be removed. Shall be trimmed practically free of surface fat. The dorsal edge should have no evidence of the cartilaginous junctures of the ribs and the thoracic vertebrae. This item should have at least four rib marks extending to the dorsal side and the ventral edge of the serratus muscle.
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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 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 Center Cut, Femur Bone
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This product is part of the femur bone after the removal of all round primals from the bone. The ends of the femur bone are removed so that just the center portion of the bone remains.
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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 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 Rib- Short Rib- Bone-In
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This item consists of the rib section from any rib and/or plate item and shall contain the 6th, 7th and 8th ribs of the short plate.
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Beef Rib, Tomahawk Ribeye
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This item is prepared from the bone-in rib primal. The rib bone shall be completely trimmed of the intercostal meat, lean and fat so that the bone is exposed from the ventral edge of the longissimus dorsi to the end of the rib bone.
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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 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 Round Digitial Flexor Muscle
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The boneless item consists of the Superficialis Digital Muscle of the heel portion of the bottom (gooseneck) round. The digital muscle is removed from the heel muscle through the natural seams.
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Beef Chuck, Riblet
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This product is a byproduct of Item No. 130 (bone-in short ribs) and is also known as chuck back ribs. The product is derived by sawing the dorsal end of the bone in chuck short ribs. Item trimmed practically free of surface fat. Shall have no evidence of cartilaginous junctures of the ribs and thoracic vertebrae. End product has slightly triangular shape.
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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 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 Coulotte, DND
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This item shall consist of the biceps femoris muscle. It is obtained when preparing item No. 184B by a separation through the natural seams.
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Beef Coulotte-XT
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This item shall consist of the biceps femoris muscle. It is obtained when preparing item No. 184B by a separation through the natural seams.
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Beef Round- Inside Round COSMO
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This item is as described in Item No. 169, except, in addition, the gracilis muscle and the soft side pectineus and sartorius muscles shall be excluded by cutting through the natural seams.
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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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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 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 Flank Steak
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This boneless item consists of the rectus abdominis muscle from the flank region of the carcass. The flank steak is located at the cod or udder end. It is separated from the transversus abdominis, obliquus abdominis internus, and obliquus abdominis externus muscles through the natural seams. The item shall be prepared free of fat and the membranous tissue.
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Beef Hanging Tender
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The hanging tender is a soft, grainy-textured, elliptical-shaped muscle approximately 7” long that is attached to the diaphragm and the juncture of the lumbar/thoracic vertebrae. There is only one hanging tender per carcass.
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Beef Head Meat
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Head meat is a group of muscle tissue appearing on both the head and tongue. The tongue muscles included are the elongated muscles attached to the base of the tongue extending to the neck. The head muscles included are the snout and eye meat, the temporal muscle, muscles tissue located at the base of the occipital, and the muscle located on the top of the crown extending to the ears.
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Beef Heart, Bone Removed
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A beef heart must have the "heart-cap" (auricles, arteries, and gristly material) and bone (os cardis) 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 Honeycomb Tripe
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Honeycomb tripe is the tripe from the reticulum or second stomach of ruminant animals.
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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 Short Loin, 1x1
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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 inch from, the longissimus dorsi at the rib end to a point on the sirloin end ventral to, but not more than 1 inch from, the longissimus dorsi.
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Beef Short Loin, 2x3
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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 3 inches from, the longissimus dorsi at the rib end to a point on the sirloin end ventral to, but not more than 2 inches from, the longissimus dorsi.
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Beef Shoulder (Clod)- Commodity
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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), infraspinatur (chicken steak) and the triceps brachii long head, triceps brachii lateral head (top blade), tensor fasciae antibrachii, and cutaneous trunci (rose meat).
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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 Shoulder, Short Clod XT
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This boneless is derived from the 114 Clod after the removal of the top blade muscle (114D). It consists of the large muscle system of the thick end of the shoulder clod.
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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 Striploin 1x1- Bone-In
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This item is prepared from the short loin portion of Item No. 174, except the flank shall be excluded by a straight cut ventral to, but not more 1 inch from the longissimus dorsi at the rib end to a point on the sirloin end ventral to, but not more than 1 inch, from the longissimus dorsi. In addition, the tenderloin and the protruding edge of the chine bone are excluded. The chine bone shall be removed along the dorsal edge of the spinal grove without scoring the longissimus dorsi if it is exposed.
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Beef Tenderloin, Bone-In
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This item is derived from a short loin and consists of psoas major and psoas minor, attached to the transverse process of the lumbar vertebrae. The anterior end shall be removed so that the psoas major is no more than 2.5 inches in the longest dimension.
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Beef Tenderloin, Butt Tender
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This item shall consist of the sirloin butt portion of the tenderloin. The sirloin, or butt end, shall expose the M. psoas major, M. psoas minor, M. iliacus, and if present M. sartorius.
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Beef Tenderloin-PSMO
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This boneless item is derived from a full loin and shall consist of the psoas major (main body), psoas minor (side/chain muscle), iliacus (wing/ear muscle), and may show the presence of the Sartorius.
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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 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 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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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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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 --
Custom Doc - Beef RM DemKota Ranch Beef 010725 Beef R-M Supplier Spec.pdf 2/7/2025 2/7/2026
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
HARPC Food Safety Plan (Facility) DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2027
HACCP Program Statement DemKota Ranch Beef 2024 Food Safety Letter.pdf 1/3/2024 1/2/2026
Ethical Code of Conduct 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
Halal DemKota Ranch Beef 2024 Halal Letter.pdf 1/3/2024 1/2/2026
Allergens DemKota Ranch Beef 2025 Allergen letter.pdf 1/2/2025 1/2/2027
Allergen Control Policy DemKota Ranch Beef 2025 Allergen letter.pdf 1/2/2025 1/2/2027
Humane Handling Statement DemKota Ranch Beef 2025 Animal Welfare Letter.pdf 1/2/2025 1/2/2026
Animal Welfare Summary DemKota Ranch Beef 2025 Animal Welfare Letter.pdf 1/2/2025 1/2/2026
Animal Welfare Policy DemKota Ranch Beef 2025 Animal Welfare Letter.pdf 1/2/2025 1/2/2026
"Beef Only" Document DemKota Ranch Beef 2025 Beef Production.pdf 1/2/2025 1/2/2026
Gluten DemKota Ranch Beef 2025 Beef Production.pdf 1/30/2025 1/30/2027
Recall/Emergency/Contact List DemKota Ranch Beef 2025 Contact Information.pdf 1/2/2025 1/2/2026
Contact Information DemKota Ranch Beef 2025 Contact Information.pdf 1/2/2025 1/2/2026
Country Of Origin (Supplier Level) DemKota Ranch Beef 2025 Country of Origin.pdf 1/2/2025 1/2/2026
Food Safety Letter - HACCP DemKota Ranch Beef 2025 Food Safety Letter.docx 1/2/2025 1/2/2026
HACCP Plan (Facility) DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2027
HACCP Letter DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
Testing Procedures DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
Microbial Intervention Types DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
Environmental Microbiological Testing Procedures DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
HACCP SRM Letter DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
Labor and Human Rights Policy DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
E. coli O157:H7 Testing Methodology DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
Environmental Policy DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
Supplier Approval Program Statement DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
SRM DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
CTPAT DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
Food Safety Letter DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2026
FDA Registration DemKota Ranch Beef 2025 Food Safety Letter.pdf 1/2/2025 1/2/2028
Bioterrorism Letter DemKota Ranch Beef 2025 Food Safety Letter.pdf 4/4/2025 4/4/2027
HACCP DemKota Ranch Beef 2025 Food Safety Letter.pdf 4/4/2025 4/3/2028
HACCP Process Flow Diagram DemKota Ranch Beef 2025 Food Safety Letter.pdf 4/4/2025 4/4/2027
Letter of Guarantee DemKota Ranch Beef 2025 LOG.pdf 1/2/2025 1/2/2027
Annual Letter of Guarantee DemKota Ranch Beef 2025 LOG.pdf 1/2/2025 1/3/2028
Recall Plan DemKota Ranch Beef 2025 Recall Plan Letter.pdf 1/17/2025 1/17/2026
Recall Procedure DemKota Ranch Beef 2025 Recall Plan Letter.pdf 1/17/2025 1/17/2026
Insurance DemKota Ranch Beef 23-24 COI - Birchwood Foods.pdf 7/31/2024 8/1/2025
Vendor Profile Form DemKota Ranch Beef 3.6.1a Vendor Profile Form 06.20.23.docx 2/3/2025 2/3/2026
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
Supplier Agreement - Beef for Grinding DemKota Ranch Beef Branding Iron- Domestic Boneless Beef for Grinding.pdf 9/19/2024 9/19/2027
COA DemKota Ranch Beef COA example.pdf 1/3/2024 11/29/4761
CoA Sample DemKota Ranch Beef COA example.pdf 1/3/2024 1/2/2026
E. coli O157:H7/STEC Addendum to third-party audit DemKota Ranch Beef DemKota - Aberdeen, SD - Beef Trim N60 Addendum - 1.14.25.pdf 1/27/2025 1/27/2026
N60 Addendum DemKota Ranch Beef DemKota - Aberdeen, SD - Beef Trim N60 Addendum - 1.14.25.pdf 1/21/2025 1/21/2026
3rd Party Audit BSE SRM DemKota Ranch Beef DemKota - Aberdeen, SD - SRM Audit - 1.14.25.pdf 1/27/2025 1/27/2026
GFSI Certificate DemKota Ranch Beef Demkota Ranch - Abeerden, SD - BRC Certificate - 2.20.25.pdf 2/21/2025 3/10/2026
3rd Party Audit Certificate DemKota Ranch Beef Demkota Ranch - Abeerden, SD - BRC Certificate - 2.20.25.pdf 2/21/2025 3/10/2026
GFSI Audit Report DemKota Ranch Beef Demkota Ranch - Abeerden, SD - Final BRC Report AO-010123 - 2.20.25.pdf 2/21/2025 3/10/2026
3rd Party Audit Report DemKota Ranch Beef Demkota Ranch - Abeerden, SD - Final BRC Report AO-010123 - 2.20.25.pdf 2/21/2025 3/10/2026
GFSI Corrective Action DemKota Ranch Beef Demkota Ranch - Abeerden, SD - Final BRC Report AO-010123 - 2.20.25.pdf 2/21/2025 3/10/2026
3rd Party Audit Corrective Action Plan DemKota Ranch Beef Demkota Ranch - Abeerden, SD - Final BRC Report AO-010123 - 2.20.25.pdf 2/21/2025 3/10/2026
Animal Welfare Certificate DemKota Ranch Beef DemKota Ranch - Aberdeen, SD - Beef AW Audit - 1.21.25.pdf 1/21/2025 1/21/2026
Animal Welfare Audit DemKota Ranch Beef DemKota Ranch - Aberdeen, SD - Beef AW Audit - 1.21.25.pdf 2/3/2025 2/3/2026
Animal Welfare Report DemKota Ranch Beef DemKota Ranch - Aberdeen, SD - Beef AW Audit - 1.21.25.pdf 1/21/2025 1/21/2026
3rd Party Animal Welfare Audit Report DemKota Ranch Beef Demkota Ranch Beef - Aberdeen, SD - Animal Welfare Extension - 10.30.24.pdf 10/31/2024 10/31/2025
3rd Party Audit Animal Welfare Plant - Full Audit Report DemKota Ranch Beef Demkota Ranch Beef - Aberdeen, SD - Animal Welfare Extension - 10.30.24.pdf 10/31/2024 10/31/2025
3rd Party Animal Welfare Corrective Actions Report DemKota Ranch Beef Demkota Ranch Beef - Aberdeen, SD - Animal Welfare Extension - 10.30.24.pdf 10/31/2024 10/31/2025
Farmed Fin Fish Feed Statement DemKota Ranch Beef NotApplicable_FarmedFinFishFeedStatement.pdf 6/11/2024 6/11/2025
Food Contact Packaging Certificate of Compliance (Facility) DemKota Ranch Beef NotApplicable_FoodContactPackagingCertificateofComplianceFacility.pdf 3/7/2025 3/7/2027
Halal Plant Certificate DemKota Ranch Beef NotApplicable_HalalPlantCertificate.pdf 1/7/2025 1/7/2026
PFAS Statement DemKota Ranch Beef NotApplicable_PFASStatement.pdf 3/7/2025 3/7/2026
Safety Data Sheet (SDS) DemKota Ranch Beef NotApplicable_SafetyDataSheetSDS.pdf 9/12/2024 9/12/2026
Verification Testing DemKota Ranch Beef Quarter 1 STEC.pdf 3/7/2025 6/5/2025
Quarterly Verification DemKota Ranch Beef Quarter 4 STEC.pdf 1/27/2025 2/2/2026
Supplier Questionnaire - Addendum DemKota Ranch Beef Supplier Questionnaire - Addendum.pdf 6/11/2024 6/11/2026
Supplier Questionnaire DemKota Ranch Beef Supplier Questionnaire.pdf 12/2/2024 12/2/2026
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