HOWEVER, the BIGGEST compliment on our beef is from famed grassfed meat cookbook author Stanley Fishman. In corresponding with him to ask to be considered as a listed source for his website, I sent him 5 cuts of meat for him to evaluate. We are over the moon with his response - which is, with Mr. Fishman's permission, included here:
On September 17, 2015 at 3:28 PM Stanley Fishman <email@example.com> wrote:
We had the pleasure of trying the tenderloin and the rib steak last night. I marinated it for a short time in olive oil, and nothing else, as I wanted to taste the full flavor of the meat. The steaks were sauteed in some butter and olive oil, with no seasoning.
The meat was very tender, yet it had just the right amount of "chew" to it.
The flavor was unique in my experience. I could say it was wonderful, but I think it was beyond that. There was a deep complex flavor to the meat that was just so good that it was hard to describe. I can only compare it to some of the best artisanal products I have ever tasted. Every bite was a pleasure. My wife and son also commented on how good the meat tasted, as I did. You have crafted a wonderful product.
The texture was just perfect. It felt exactly right.
How I Felt After Eating It
I felt really good, nourished, renewed, and satisfied.
I have never had better beef. Your meat is a truly superior product of artisanal quality, and I think you should be very proud of what you have accomplished.
Out of appreciation for your giving me the pleasure of tasting your meat, I would like to send you a free copy of my second book, Tender Grassfed Barbecue. I could sign it if you like.
If you would like the book, just send me your mailing address, and I will happily send it to you.
All the best,