“There are many solutions to production that the beef industry has tried and selected animals that respond over hundereds of years. We, buffalo-nuts, stay away from most all of it because it is the animal, as is, that carries the cool-factor and industry with it, forward. A.I., embryo transfer, cloning, growth promotants  and all things un-natural will be rejected even if possible. The philosophy of bison husbandry and industry inclusion requires of us that even when we find something that is done simply because it could, we always ask the question of ourselves, if we should. What you find over the years is that bison are the great adaptors and can/will get along with just about anything for the purpose of survival. Just consider their resisted to extinction thus far. They are a lesson for us as stewards and remain, in my opinion, for that purpose.”

The question always remains shall we change nature or leave it alone? I am with Tim let’s leave it alone!

As always EAT (expect quality, anticipate flavor, and think natural) Pederson’s Natural Farms for dinner!

Till next time, Cooking Cowboy

If you pick decide to try this product, please experiment with new recipes and email us!  We would love to update our website with ideas from our customers.

This recipe is a must try called Sunshine Cheese Balls created by Pederson’s National Sales Manager, Toni Reeves. Click here to link to recipe!

Herd Grows Stronger at Texas Buffalo Banquet

AUSTIN, Texas — Preserving the legend of American Buffalo, the Texas Bison Association (TBA) recently hosted a sold-out attendance at the First Annual Texas Buffalo Banquet in Fort Worth, Texas. The all-new event held during ‘Texas Bison Week’ welcomed bison professionals, producers and enthusiasts to the state’s largest-ever banquet to honor bison and raised thousands of dollars toward the preservation and promotion of Texas bison.

Held at the La Quinta Lake Worth in Fort Worth, the TBA’s First Annual Buffalo Banquet featured bison steak dinner, raffles and fund-raising auctions that delivered the single-largest revenue and membership increase in the association’s history.

Texas Department of Agriculture Commissioner Todd Staples was the keynote speaker and recognized the Texas bison industry for its growing economic impact within the state. Last month, the Texas Legislature approved a ceremonial proclamation designating the first week of May as Texas Bison Week. The declaration officially celebrates the resurgence of the American bison in the Lone Star State and acknowledges bison as valuable Texas industry and natural resource.

“The Texas Buffalo Banquet was held to avail everyone in attendance of networking opportunities, awareness of the complex Texas bison industry, and most importantly the opportunity to celebrate this amazing animal and Texas Bison Week,” says Tim Frasier, president of the Texas Bison Association. “I was very impressed with the accomplishments of John Meng of Meng & Associates, who acts on behalf of the TBA and who completely organized the banquet.”

Neil Dudley, general manager of Pederson’s Natural Farms of Hamilton, Texas, praised the Buffalo Banquet. Pederson’s is a supplier of superior quality all-natural meat products and a strong supporter of the bison industry. “The TBA is providing an avenue for Texas bison producers to partner with other industry players in order to catapult Texas bison into a mainstream protein option for consumers,” says Dudley. “This banquet and meeting was a clear representation of how these producers, processors and manufacturers are coming together and making big things happen!”

“As I expressed my appreciation to the many corporate families, dignitaries and buffalo enthusiasts in attendance, representing literally all aspects of the Texas bison industry, it struck me that the most important beneficiary, the bison cow, is becoming daily a little more safe and sound,” adds Frasier. “Safe because she’s economically sound, and supported by events like this, raising awareness and that is what Texas Bison Week is all about.”

Prior to the banquet, the TBA held its Spring Membership Meeting in conjunction with Buffalo Boogie 5K Fun Run sponsored by the Friends of the Fort Worth Nature Center & Refuge in Fort Worth. The meeting featured an informative seminar by Jim Matheson, assistant director of the National Bison Association, who spoke on direct-to-market opportunities for bison producers.

Corporate sponsors for the event included Buffalo Gold, Frasier Bison, Frontier Meats, Great Range Bison, ID One Source, Meng & Associates, Texas Buffalo Exchange and Titan West.

The Texas Bison Association is a nonprofit organization founded in 1994 by bison owners and individuals concerned with the preservation and promotion of the North American Plains Bison. Today, the TBA provides assistance in raising and producing bison and promotes the nutritional health aspects of the North American Bison to consumers. The TBA hosts two major events during the year — the Texas Bison Exposition, which features exhibitors from the bison industry, informative seminars on raising bison, the World Championship Buffalo Burger Challenge, and more; and its Spring Banquet & Fund-Raising Auction, an event which brings together bison industry professionals and enthusiasts during “Texas Bison Week.’

For membership or sponsorship information, call 512.331.8618 or visit www.TexasBison.org.

Headquartered in Austin, Texas, the Texas Bison Association is a non-profit organization of producers, ranchers and bison enthusiasts. For more information on Texas bison, bison ranching or membership in the Texas Bison Association, call 512.331.8618 or visit www.TexasBison.org.

What do you think?

The term “Natural” versus “Pederson’s Natural”

“Natural” brings a certain favorable thought to the minds of consumers which intern adds value to a product. What if we could add value without raising production cost i.e., the company makes a bigger profit.  Simple yet complex, this is where the problem has been created. Customers need to feel confident they are feeding their families the best foods possible, the word “Natural” has become a quick and easy indicator of what’s healthy for many. Unfortunately, with the current regulations it is possible to label almost anything “Natural”.

There is an abundance of information written on this topic regarding large companies taking advantage of these loose standards. I am not here to get involved in the arguments over what is “Natural” or what is not “Natural” because in reality both sides have good business reasoning for making their arguments. One wants one ingredient out so they can gain a competitive advantage and the other wants that ingredient included so they can have the advantage. Hey that’s business and we live in America, the land of free enterprise, this kind of stuff has been happening for years and will continue to happen as long as we function in a free market system.

The major issue from where I sit is, why can’t we just tell an educated, involved consumer what they are getting when they pick-up a package of our product.  “Pederson’s Natural” means produced in a small Texas town by real people who care about providing you and your family real food. We make a small number of products, but we make them very well, and very safe.  “Pederson’s Natural” is a product made from raw meat that is qualified as Never Ever (no antibiotics or growth stimulants ever) and “Pederson’s Natural” spices.

that’s my thoughts for now,

Neil Dudley

General Manager

Pederson’s Natural Farms

Hamilton, Texas