Q: How and where
is the meat processed?
A:
The animals are brought in once a year to be worked, usually
in the late fall, where they are selected for culling.
Heifer calves selected for future breeding are retained or
sold to other interested parties. Bull calves are identified
with year of their birth, to be used for future slaughter.
Those animals selected for slaughter, usually two year old
bulls, are separated and put in holding pens where they are
loaded and trailered to the processing facility; West Side
Meats, in Mobridge, South Dakota.
All animals are weighed, retagged if necessary for
identification, and vaccinated as required. The cows are
pregnancy tested and returned to the main herd.
Q:
Where does the meat come from?
A:
The animals used by Tall Grass Buffalo Products are raised
on native grasses, without the use of steroids, antibiotics,
hormones, questionable chemicals, or genetically modified
feeds. Furthermore, there is no genetic tampering,
artificial selection or environmental manipulation in the
natural breeding process.
We can actually verify which animal your meat is coming
from!
Q: Why is grassfed meat better for you?
A:
Buffalo meat is high in CLA (Conjugated Linoleic Acid. It
contains a healthy balance of essential fatty acids;Omega 3
& Omega 6. Grassfed buffalo has no antibiotics, steroids,
artificial hormones, chemicals, pesticides or grains.
Q: How is your jerky made? A:
Tall Grass Buffalo snack products are processed at West Side
Meats in Mobridge, South Dakota. The meat used by Tall Grass
Buffalo for its jerky is the denuded round steak. The meat
is all hand cut to produce a real jerky in texture and
substance. The meat used by Tall Grass Buffalo for its
summer sausage, with jalapeño and cheese, and for the
buffalo sticks, is from the ground trim, incorporated with
ground chuck and sirloin to produce a premium end product.
Q: Are there preservatives in your products? A:
Yes, but very little. There is 10% or less pork fat added to
the summer sausage and hot sticks. This is used in order to
hold the product together. Ingredients in the summer sausage
may include:buffalo, cheese (pasturized milk, cheese
cultures, salt, enzymes, & annato, water, jalapeno peppers,
salt sugar, spices, & less than 2% garlic powder, dextrose,
spice extractives, mustard, asorbic acid, sodium citrate,
sodium tripolphospate, sodium erythorbate, and sodium
nitrate.
Ingredients in the hot sticks may include:10% or less pork
fat, buffalo, water, salt, corn syrup solids, spices,
mustard, monosodium glutamate, dextrose, flavorings, sodium
erythorbate, sodium nitrite, and stuffed in collagen
casings.
Ingredients in the jerky:buffalo, salt, flavorings,
dextrose, and sodium nitrite.
