For more info, visit their website at MIDWESTERN USDA PRIME AND CHOICE BEEF is what our customers deserve. This superb product comes to us from Grand Island, NE. It was named in honor of Augustus Swift who, in 1855, borrowed $20 from his father and went on to make history. Our “1855 Brand Hand-Selected Choice Beef” is a product of Swift & Co. It is either their own selected Angus or Certified Angus and comes from Dakota City, NE. All of our PRIME beef comes from hand-selected programs of Iowa Beef Packers. That, however, wasn’t quite good enough for us. It represents only an average of 2% of the total production. In this case, we buy from dealers who actually select individual animals to insure quality. It has forced us to switch to “hand-selected” product. In recent years, the quality of available beef has diminished. The vast majority of our beef comes from Nebraska! Proper cattle come from America’s Heartland. Young, inactive, well-fed cattle are not likely to come from those areas. Once we know the rules, how do we find the product? A vast majority of the beef sold in San Diego is from the Central Valley of California, Imperial Valley, Arizona’s Sonora Desert, and the dairylands of Utah. Those four elements of YOUTH, INACTIVITY, PROPER FEED, and PROPER AGING, MUST be present, or the beef will be inferior! For a more intense flavor, we do offer a selection of “dry-aged” steaks).ĭon’t be fooled by the many marketing strategies out there. (Most of our steaks are “wet” aged in vacuum-sealed bags. This produces both tenderness and complex flavors. In our case, it is aged an average of thirty days at 36/37 degrees. This AGING process is actually decomposition done under controlled circumstances. (Grass-fed beef lacks this quality, and, therefore, will not be consistent in quality).įinally, when an animal is harvested, natural enzymes begin to break down the tissue. That means that the animal must be PROPERLY FED with a high sugar content feed, such as corn. Secondly, “fat” delivers flavor to the tongue, so we want the meat to be well-marbled. So, the animal needs to be INACTIVE and YOUNG. The more they are used and the longer they are used, the tougher they become. First, you have to recognize that “meat” is muscle and connective tissue. The elements necessary to produce that beef are simple and logical. By including in a minimal amount of some of the most premium beef on the planet we are able to satisfy all these authorities and make sure wild game proteins that meet our elevated standards and values are accessible and cost effective for consumers all across the country.Our objective is tender and flavorful beef. In order to satisfy the federal authorities and simultaneously all the various state agencies (many of which have different and even conflicting requirements) this blend makes everyone happy. The regulatory environment surrounding meat in the US can be pretty complex. You may have noticed there is 3% Grass Fed Beef added to our Venison and Elk products and want to know why. Prepare our grass fed elk as you would any other lean red meat protein and enjoy one of Mother Nature's best kept secrets. We believe that when ground, all wild game meat becomes less intimidating and easier to cook with. A wild game protein once accessibly only by hunters, Force of Nature now makes enjoying the diversity present in nature's bounty more accessible for the modern consumer. Our Ground Elk is naturally lean and loaded with flavor.
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