So, I’m on a tight rope and can’t decide which way to fall. In the sugar or not? Okay, let me explain. I have a father who will not eat our “famous” for superior flavor applewood smoked bacon. He is very nice and dances around the issue a lot, but I know the real reason is… wait for it… big surprise coming… he doesn’t like it! He says it’s too sweet!!!!! I know! I can’t believe it either, but it points out a very important yet oft forgotten point I need to make to myself. Not everyone likes the same thing I like, so maybe I should listen much more attentively when I hear things I can’t believe. Now, why it took me 10 years to listen I don’t know. But I heard the message loud and clear the other morning.

Stacy and I are remodeling the house so we have been floating around like gypsies from one grandparents’ house to the other giving each their fair share of grandchild time. (Really making sure to give them each their fair share of grandchild break, too.)

Dad, The Family Dog, Savvy Grace, Mom

Savvy Grace, Dad

So, I am ready for work one morning at my parents’ house, and I walk through the kitchen to the beautiful aroma of freshly prepared bacon. I can’t remember exactly what happened next, but I think my dad said something like, “smell that GREAT Wrights Brand bacon?” (To clarify, that’s the brand he has eaten since forever.) The moment the words hit my brain, I was shaken into a state of disbelief! Here I am, the Cooking Cowboy, and I can’t even make bacon my own dad will hang his hat on?!? So, I had no choice. We had to take this Wrights Brand down from its pedestal and decisively!

I sure would like to fudge the next part of the story a little bit so I could take credit for the genius, but I just can’t. Come to find out, the team back at Pederson’s had just cooked up a new recipe for no sugar bacon. I had been hearing their ideas for a while but had really not gotten too engaged. Well, the good Lord must have been setting everything up to fall right in place. I got engaged, tried a couple samples they had cooking up in the test kitchen, and realized we had a different no sugar bacon, yet still everything Pederson’s. My dad’s comment fresh on my mind, I knew I had to put his bacon taster to the test. I grabbed a couple packages on my way home that evening, and the stage was set.

The next morning rolls around, and I have everything in place down to the last detail. There was no way he was going to be able to tell any difference between Pederson’s or Wrights Brand by looking at the bacon I had prepared for him. Now, to really understand the true gravity of what I am about to tell you, I want you to know a little more about my Dad. He is analytical in everything he does, happy with life just the way it is, and slow to act/react with a judgment about almost anything. So, the stage is set, and he tries the first piece… no reaction! Here comes the second piece… no reaction! I can’t take it, so I say, “well, which one do you like the best?” He momentarily ponders the information his taste buds were supplying. Then he explains that they are both just what he likes in bacon, however he did think that one was a clear winner. I know, okay, great. Let’s get to the point! Which is the best?!?!? He points at the Pederson’s bacon, and he says, “I know this is yours, and it really is the best! It isn’t too sweet, and it’s less salty, too. Just perfect really!” No joke, at that moment, the roof opened up, and this majestic light shone down on that little pile of bacon. I couldn’t have been happier or more proud of Pederson’s as a company! I was happy we had won over the harshest critic and proud of Pederson’s for staying dynamic and willing to mold itself into what customers want.

I know this wasn’t just a one-time fluke win either because dad is out of those sample packages now and is wanting more. Ain’t life grand?!? Looks like I need not worry about that tight rope… either side is a soft landing.

Later,

The Cooking Cowboy

Ok, I know in reality there probably aren’t many of you who have been missing me as I have let my blog fall completely apart. And, what good is a blog without a blogger!?! Well, I have been out of pocket for a while (obviously), so I want to catch you up on what has been going on. Then, I’d also like to layout a little structure for what I am going to do in the future with this awesome communication tool we have called the BLOG!

First of all, I have missed posting videos and blogs and really look forward to getting back into the swing of things in 2012.

Secondly, my wife and I had a beautiful baby girl this year to go along with the beautiful 16 month old we already had on the ground. So, the schedule (and my concentration) did get spread a little thin just from that, but really… who could complain, right? I have two beautiful, healthy baby girls. I couldn’t be luckier!

Savannah Grace Dudley

Dakota Dudley

Well, until one day I am driving home from work, and my wife gives me a call to let me know she has just called 911 because our youngest had stopped breathing! Ok, now we have an issue in paradise! To make a long story short, she is fine and doing great, but she was battling acid reflux due to an allergy of some kind. Here comes the relevance to the whole story. I have lived with an allergy and have seen what it does. Therefore, it only drives home the purpose of what we do here at Pederson’s even more. The foods we eat can affect our lives in so many ways, and I say, if we can feed ourselves and our families foods free of all the junk, it can only be better.

Lastly, THE KIDNEY STONE!!!!! I bet quite a few of you have experienced a kidney stone before. Here comes the surprise of the century! They hurt like hell.  However, I thank the Lord for mine every day. Turns out I had adrenal cancer, and it would have gone un-detected if not for the CT scan I had done while in the emergency room for the kidney stone. God is great! I am definitely the luckiest guy on the planet – beautiful wife, girls, and a kidney stone! So, I had surgery, removed all the cancer, and am doing great – no problems at all! (Except for the fact that I didn’t really get around to keeping my blog up to speed like I would like. Oh well. All I can do is get committed and make it happen from now on.)

My blogs in the past have typically centered on recipes, information about food, or what we are cooking up new around here at Pederson’s. I definitely want to keep that information flowing. I want this blog to be a conduit for your ideas and suggestions to flow directly into Pederson’s business, as well as a path for my so called expert knowledge to flow back to you guys. I am committed to submitting at least one new blog entry per month while answering any comments that may come from any other of my past blog topics. Here we go! I hope we all find our time here useful and relevant!

Later,

The Cooking Cowboy

The Certified Humane Raised and Handled® program is a certification and labeling program that is the only animal welfare label requiring the humane treatment of farm animals from birth through slaughter. The goal of the program is to improve the lives of farm animals by driving consumer demand for kinder and more responsible farm animal practices. When you see the Certified Humane Raised and Handled® label on a product you can be assured that the food products have come from facilities that meet precise, objective standards for farm animal treatment.

The Certified Humane Raised and Handled® label assures consumers:

• That the producer meets our standards and applies them to animals from birth through slaughter.
• Animals have ample space, shelter and gentle handling to limit stress.
• Ample fresh water and a healthy diet of quality feed, without added antibiotics or hormones.
• Cages, crates and tie stalls are among the forbidden practices, and animals must be free to do what comes naturally. For example, chickens are able to flap their wings and dust bathe, and pigs have the space to move around and root.

Producers must comply with food safety and environmental regulations. Processors must comply with the American Meat Institute Standards (AMI), a higher standard for slaughtering farm animals than the federal Humane Slaughter Act.

I visited the “Master of Flavor” today, around lunch time so we had a friendly business discussion while I ate a Bison Bacon Burger!

The lunch was quite enjoyable and informative too! I must say Inever considered eating a great burger like this to be much more than pure enjoyment! However after today I have a whole new perspective. Let me explain! I took my first bite and thought to myself WOW I’m not sure how I feel about that! I mean the flavors were wonderful and the company was too! But I was being intimidated by this burger! I mean this thing had everything on it and jalapeno’s on the side! It must have been half a foot from bottom to  top and I didn’t know if I could get all that in the ole kisser for another bite. So I tried mashing it all down into a more manageable height which worked to some extent. Still out of my range I asked the master how a guy was suppose to eat a burger like that? He gave me a quite scientific explanation passed along to him from Cody Lane  (our boss) who just happens to be an expert at the scoop and chomp Bison Bacon Burger eating method. Right then I felt much better knowing that I was not alone in my quest for a biting tactic that would work yet a little saddened that the boss already had the answer and I was just the latest person to hear about it. No gold star for me today Anyway the master informed me that you need to scoop your bite from the bottom catching the bottom bun with your teeth and getting a partial bite started before even sending in the top side teeth. He explained how that allowed for a more manageable bite size while still giving me a good cross section of the burger (an important accomplishment if wanting to really experience the flavors). Now being new to the technique I had to try a couple bites before I really got the hang of it, but once I did biting off that intimidating burger was nothing more than an after-thought.

So today I say Thanks to the “Master of Flavor” and my boss Cody Lane for teaching me the scoop and chomp method of Bison Bacon

Burger eating.

My goal is to get this technique caught on video so anyone who has ever experienced an intimidating Bison Bacon Burger will have some ammo for the fight! Check back periodically for this video update.

Cooking Cowboy

“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