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Tell us what you think. We appreciate your comments and suggestions.
| I made matahambre (hunger killer) - stuffed, rolled flank steak and it was fantastic - very tender and very beefy.
Leslie Basel
I also was the soup bone commenter. | 11/9/2009 2:04 PM | | I know that others have commented about this that only the large bones should be used for soup - my bones were large, meaty and made a fantastic soup stock - pot roast in a cup. | 11/9/2009 2:02 PM | | I’m not a big fan of summer sausage because store bought sausage always coats my mouth with that waxy feeling from the fat. A co-worker of mine brought in some of your summer sausage and it had absolutely no fatty feeling at all, and it was moist with great flavor. I grew up in a family who raised and ate our own beef and your summer sausage was the best I've ever tasted. I gotta take some home for my parents to try.
Great Stuff!
Buck Hiatt
| 8/19/2009 10:43 AM | | Last night my wife and I decided to do a taste test of HCC tenderloin against a store bought tenderloin. We had 4 HCC cuts and 3 store cuts. The store cuts were slightly thicker than the HCC cuts. All the meat was cooked the same length of time and not seasoned in any way.
First, the store bought cut had better presentation with all the fat trimmed off. But that ended up being the only thing the store cut had over the HCC cut. The flavor was almost identical in both cuts but I thought the HCC cut seemed slightly milder. My wife immediately noticed how much more moist and tender the HCC cut was. They were very close but after a few more bites I agreed with her. HCC definitely edged out the store cut.
I'm very pleased that there is an alternative to the feedlot standard.
Jarrod & Kisa Newman
Wapato, WA
Attachments | 8/19/2009 10:38 AM |
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