We Ruined a Dinner Party (And We're Not Sorry)

Last week I was chatting with a customer who just received their first Mini Beef Share.

He was telling me how happy he is with everything, until he mentioned….a problem.

A couple of friends had come over for dinner, and he made them a chuck roast.

Everything was going well.

At first......

The beef looked beautiful, smelled amazing, cooked up perfect to be fork tender and juicy.

But then he served it, and…..

It was TOO delicious. Too juicy. Too succulent.

He ignored his guests. His guests ignored them. Everyone was silent save for occasional reflexive, borderline obscene noises of delight.

When they did make conversation it was about the roast. Not catching up, their families, or whatever the hell is going on in the world.

Dirty Dog Farm RUINED a dinner party.

The grass fed beef taste difference, in real life

Obviously this is a real issue. We are taking this seriously.

I am in no way, shape, or form pointing this out as a tongue in cheek way of gloating about how insanely delicious our beef is!

No, this is a 100% legitimate problem that we are desperately trying to solve. Our top people are on it.

And fast! There are hundreds of families with this dangerously delicious beef sitting in their freezers. And hundreds more on our wait list.

We sell our Beef Shares as a way to bring families together. Not isolate everyone in their personal prison of deliciousness. What have we become? A tech company?

How could we possibly solve this? (A list of options we will not be pursuing)

How can we solve this problem? Should we make the beef LESS delicious somehow?

• Should we shovel our cows full of a bland finishing ration optimized for daily weight gain to the total exclusion of flavor?
• Pump them full of hormones, antibiotics, and whatever else it takes to shave precious days and weeks off the finishing timeline?
• Keep them in a feedlot instead of out on pasture to avoid the nuanced flavors of truly grass fed beef?
• Make sure they move around as little as possible to ensure a bland, generic product?
• Switch to a mega industrial processor that refuses to dry age carcasses and bags up the beef to wet age in its own juice?

Oh wait, that's exactly how the

Grass fed vs grocery store beef: the actual gap

WE WILL DO NONE OF THE ABOVE.

Our Beef will be obscenely delicious until morale improves.

The list above is, unfortunately, a fairly accurate description of how grocery-store beef gets to the case. Cheap finishing rations, fast weight gain, feedlots, no movement, no dry aging. (We've gone deeper on why grocery store beef ends up watery if you want the full version.) That's why the beef quality is what it is, and why one chuck roast at a dinner party can stop conversation.

If you want replacement-level beef, the grocery store is right over there

Maybe the bland stuff will get the conversation flowing…..?

But if you want to be the household that actually nourishes people.

Where folks enter a transcendent state of beefy ecstasy.

Where guests talk about your last dinner party with the kind of hushed wistfulness usually reserved for looking back on young love....

You know where to find us.

Reserve your next Beef Share here.

Or, if you want the full version of why our beef tastes the way it does, read it's as if you've never actually tasted meat before.

Your Farmer,
Josh

P.S. In the course of writing this email, I've been informed that for some people, silencing your guests might actually be an unintended bonus.....