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FAQs 


What makes Marshall John’s™ Beef better than other branded beef products or top of the line meat markets?
We start with the absolute highest quality of fed beef. Through the use of genetics and ultrasound technology, Marshall John’s cattle have consistently superior carcass characteristics. Probably only about 1 in 3 of our animals will make it through our extraordinarily stringent sorting standards to qualify as Marshall John’s.

Additionally, the South Dakota Certified Beef program further ensures “white, linen tablecloth” standards. The finishing touch is our dry aging process. It’s an unbeatable combination of factors.

So just what is this dry aging process?
Our beef is hung in a refrigerated cooler, at a specific temperature and humidity, for 14-21 days after harvest and prior to cutting. Natural enzymes break down the tissue, tenderizing the meat and concentrating the beefy flavor.

A half a century ago this was the norm. Today the emphasis is about pushing commodity product through the pipeline rapidly and cheaply. The average industry time for aging beef before cutting the carcass into retail cuts today is about seven days. While no product weight is lost during today’s vacuum processing methods (unlike dry aging), one thing is most definitely lost: taste (or flavor).

The secret to dry aging is time, skill, and effort—qualities we have in abundance. We even go the extra mile to dry age our ground beef. Dry aging creates an extraordinary difference that you will never forget, once you taste our beef.

I’ve heard a lot about the use of antibiotics in animals. Should I be concerned?
Not when it comes to Marshall John’s. For one thing, an animal that has been sick is never going to make it into the Marshall John’s sort. Additionally, we practice intense preventative health management. When we do need to treat, we use FDA-approved antibiotics and other medications. Our participation in the Beef Quality Assurance program ensures we administer all animal health products properly and judiciously, with withdrawal times strictly observed. We carefully balance herd health issues with bacterial resistance awareness.

I care about humane treatment of food animals. Does Marshall John’s?
Yes, we are extremely committed to proper animal care and handling. For one thing, research proves reducing stress on cattle increases productivity and influences some meat quality factors. But we also believe it’s the right thing to do.

We take pride in always using management practices and animal handling techniques that are in the calf’s best interest…..and ours. We were South Dakota’s first Beef Quality Assurance-certified operation, which demonstrates our positive accountability to proper animal husbandry practices.

Isn’t red meat a poor nutrition choice?
Just because our product doesn’t have feathers doesn’t mean it’s not nutritious. One 3-oz. serving of beef contains 10 essential nutrients. Additionally, recent research says key nutrients in beef may play a positive role in some of today’s major health concerns including obesity, heart health, bone health, and brain function. Generally, if you’re looking for a more lean selection, go for the cuts with “round” or “lean” in their name.

Should you eat it every day for every meal? Nope. We’re selling it, and don’t even recommend that. There are five food groups for a reason. No single food or food group can provide all 50 plus nutrients you need each day.

Marshall John's™ Beef. Reward Yourself.

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Marshall John's Beef News

Certified Beef Finds Fans 
(Excerpt from article in the Sioux Falls Business Journal)
Three months after Sunshine Foods introduced South Dakota Certified Beef at its grocery store at 57th Street and Cliff Avenue, the product is so popular that the store has tripled its display and the company is preparing to add it at other stores.

“It’s just going awesome,” meat manager Bob Sheley said. “We started out with probably a 3-foot spread. Now we’re at 9 feet.”

Sunshine started by selling rib-eyes and other steaks. The store now offers a dozen varieties of the certified beef, including roasts and ground beef.

“Shortly, we’re going to expand to the other stores,” Sheley said. The next Sunshine site that will sell the beef is the store at 10th Street and Kiwanis Avenue.

Sheley said the company chose the 57th and Cliff store, which opened Oct. 4, as a trial site because it’s new and more spacious than older stores. He said Tony Bosch, who is co-owner of the grocery store and others, is a firm believer in supporting local producers, so South Dakota Certified Beef is a natural fit.

To read the entire article, click here.