If you happened to see the “Dining Out” section of the New York Times today, you probably noticed a review of beef jerky developed at Texas A & M University that declares, “there is clearly a jerk renaissance underway.” Visitors to our website who are familiar with the beef Tallgrass Beef Company produces, jerky being no exception, already know that that “renaissance” took hold long ago.
The Times noted that the beef jerky developed at Texas A & M is made from muscle, rather than the ground-up leftovers that run-of-the-mill “truck-stop” varieties are produced from. Tallgrass Beef’s jerky, similar to the varieties that were reviewed, is made from rump roast and not beef refuse, and is smoked in a wood fired brick oven to produce a special rich flavor. But what the other brands can’t offer their customers is the all natural and grass-fed taste unique to each and every one of cuts of meat that Tallgrass Beef sells.
The only grass-fed variety of beef jerky in the review came in last place in a blind taste test of seven varieties of jerky. The New York Times, however, said of Tallgrass Beef’s grass-fed meat that, “One bite turns skeptics into believers,” and listed Tallgrass Beef as savory number one on its 2006 holiday gift guide. So stop by the Tallgrass Beef store today and try some of our delicious, good for you grass-fed beef jerky.
-Andy Rothe, Tallgrass Beef
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-Andy Rothe, Tallgrass Beef
