We’ve learned many things, so far. An example would be fresh versus frozen beef. We’ve had a couple of genuine beef connoisseurs mention that they like beef which has never been frozen. Yet when they try ours, which is frozen at the packer, they remark at how great it tastes! What’s up with that? Well, we don’t know, but maybe it has to do with what is really fresh, and what is not. Keeping something like beef unfrozen from the time it is cut to the time it is consumed … seems unnatural, seems like that is a long time. So, is something added to that unfrozen beef, to keep it from oxidizing, drying out? Don’t know, maybeso. Also, taste gets back to Enjoy our Terroir! They are what they eat, and in our case, we know what they eat … and what they are not fed.
Another thing we’ve learned is this. Remember that old “wive’s tale”: “You’ve got to have a certain amount of fat in ground meat or it won’t make a good patty, won’t stay together.”? Take a look at our Steakburger. We don’t know the “percentage lean”, but you can see by its color that it is very lean. Well, I’m not the greatest patty-maker in the world, but the Condalia Farms Brand Steakburger patties I have made have really stayed together well. Hmm.
Finally, there is a certain belief that beef has to have massive marbling to stay moist during cooking, and to be tender. Take a look at the Testimonials on our ribeyes. I’ve also heard: “Your sirloin eats like filet.” I agree, it’s my favorite! Nuff said!