Why BBQ Sauce Is Ruining Your Beef

I had this week's customer-of-the-week email all planned out in advance.

I'd chosen a review, started writing a sane and normal email. I was going to wrap it up and send it this morning and have a quick, efficient Friday morning.

But then returning customer Marie A. came in off the top rope with this....

Marie's review (the one that changed the email)

"So... this was our second order from your wonderful farm (I'm embarrassed to say I wanted to provide feedback when we received the 1st order but time got away from me.)

We went down to visit relatives in Chile in 2008 and they prepared a simple meal roasted meat on an open flame, simply seasoned with salt, nothing else. It was the most amazing meal and we understood then what we were missing with the beef here in the U.S. We never thought we would taste something that delicious unless we traveled back. But your farm has happily proved us wrong. We have been cooking your beef very simply with just a bit of salt/pepper, it truly needs nothing else.

Our only problem now is trying to figure out what to do with our supply of BBQ sauces, it's a problem we are gratefully willing to deal with.

With both our orders everything arrived well packed and frozen solid. Nicole kept us updated and responded quickly with answers to our questions.

Thank you to your entire team, keep doing what you're doing!"

After a late breaking entrance like that, there is only one thing to say....

BAH GAWD THAT'S MARIE'S MUSIC.

It's over. Stop the fight.

Go ahead and add Big BBQ Sauce to our list of opps

Sugary condiments are a CIA Psy Op and Dirty Dog Farm has liberated you.

We're churning out beef of a quality previously unfathomable within the United States. The powers that be don't want you to know that such succulent meat is possible on grass alone.

That noise you hear is 1,931 families' (our customer count for the last 365 days) pineal glands decalcifying simultaneously. Legend has it that when we reach a critical mass of Beef Share customers The Fed will spontaneously disappear, Atlantis will rise from the depths, and a new age of enlightenment will dawn.

Alright, I got that out of my system….

Why BBQ sauce on grass fed beef is a mistake

BBQ sauce on grass fed beef is the culinary equivalent of pouring ranch dressing on a perfect ribeye. It works on grocery-store beef because grocery-store beef needs help. (See why grocery store beef is watery for the long version.) But real, dry-aged, grass-finished beef has its own flavor that took 24+ months on pasture to develop, and a sticky-sweet sauce just paves right over it.

Honestly there's not much for me to add here. Marie nailed it, which is why she is the glorious victor of this week's honor.

The thing that is "missing with the beef here in the U.S." is nutrient-density, which comes from feeding cattle a healthy and diverse diet of grasses, and results in flavorful beef that is deeply, intuitively satisfying and delicious.

You just can't get that from beef produced on an industrial timeline where efficiency and speed are the main priorities.

Luckily those are not our priorities. Quality is.

How to season grass fed beef (the entire instruction set)

Real beef flavor is the whole point. So:

1. Salt.
2. Pepper.
3. That's it.

Cook it hot. Let it rest. Eat it. If you want to get fancy, finish a steak with a pat of butter and some flaky salt. If you want to go even fancier, throw a sprig of rosemary in the pan. The rule of thumb: if a seasoning would taste good on its own, it's probably fine. If it comes in a bottle and is mostly sugar and corn syrup, you are paving over the best part.

Your body will be able to tell the difference, so your whole family's taste buds will too.

Which is why every single day more folks are making the switch to a Dirty Dog Farm 100% Grass Fed Beef Share.

Here's how you can join them.....

Reserve your next Beef Share here.

Your Farmer,
Josh

P.S. I actually got yet another incredible contender last night, but sometimes you gotta stick with what you got. However, our mystery reviewer has a big head start on the next Customer of the Week crown.