Best Meats: All-Natural Meat Market
 

My problem with natural meats is the dryness and toughness. It may be healthier but not as enjoyable to eat.

We found the same thing when we purchased beef from vendor at Brownwood market. Very expensive and very tough and tasteless.

You can't beat a nice piece of meat full of growth hormones, antibiotics, and steroids.
So yummy!:)

It disappointing to hear that individuals have purchased natural meats from other vendors and that has been their experience. I can assure you that our meats are very juicy and tasty and we have amazing reviews on Google. We rate 4.8 out of 5 for a reason and our meats are cut fresh daily. Our beef comes from the Mid-west and Colorado regions. We sell Choice Angus Beef as well as Prime. Our pork and chicken is also US raised and harvested. Give us a go and you may like your experience. Ask for Annie or Liz when you visit our store.

Natural meat isn't dry, tough or tasteless and we would love to have you try us out and have a different experience. We would love to give you a better experience so come and see us. Ask for Liz or Annie and we will take care of you.

I am a giant fan of natural meats...I haven't found Best Meats to be dry or tough...ever...and Annie and Liz are great!!!
I have followed this recipe a few times, and it makes for a delicious meal:
" Marinated it in garlic, balsamic, and olive oil for about an hour or two. Cooked in a touch of butter and olive oil, saving the marinade. Cooked it in an iron skillet on medium-low heat, caramelizing, not searing, for about 8-10 minutes on each side. (the butter should brown but not burn, the steak should sizzle but not smoke).

When done, I let it rest while I deglazed the pan with the marinade I saved. When the jus reduced I stirred in some slices of sweet onion that soaked up all that good flavor. Removed the onions and poured the remainder over the steak like a sauce.

The result was a tender, juicy, delicious meal. And unlike a big dry-aged steak from whole foods, etc, I didn't feel the least bit heavy. Energized is a better word for it.

It's a bit more temperamental, but nutritionally and responsibly, farm steaks are so worth it."

Up north we have a calf and pig raised, every year, then split between 4 households. In 20 plus years have never had issues with dry or tough, unless it was over cooked by mistake

I can assure you that our meats are very juicy and tasty and we have amazing reviews on Google.

Thank you :) I love the recipe and i am going to try it.