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In the News
Dodge City Steaks is pleased to announce that The Food Network will be
airing a segment on Kansas Food Companies and is going to feature Dodge City
Steaks. The airing will take place on February 10th, 2005 on Food Finds. Be sure to
visit foodnetwork.com for airing information and other great
listings.
FOR IMMEDIATE RELEASE
For more information, contact:
Lindsey Henry at (816) 512-2284
henryl@fleishman.com
Dry-aged Steaks Capture Old West Essence, True Taste
A step back in time brings steaks’ flavor into the future
DODGE CITY, Kan. (Sept. 01, 2003) — Dodge City Steaks have what your steak is missing: real steak flavor. The secret to great steaks is hiding deep in the heart of America’s beef country, a secret that has been nearly hidden for the better part of
50 years. The Dodge City Steak Company is bringing back dry aging, reviving the taste buds of steak connoisseurs with steaks the way they were meant to be.
Born in a time of slumping online food sales, the folks behind the Dodge City Steak Company ultimately wound up being on the front line of a growing online shopping trend — specialty foods. Internet food sales started with a bang in the late 1990s, quickly whimpering away when people’s interest waned. Why go online for what you can get at the grocery store? But online food sales began reheating in the past year, the Wall Street Journal reported in June 2003, as companies realized the trick to capturing an audience is offering specialty, online-only goods they cannot find at their local markets. From online fruits to live lobsters and Dodge City’s dry-aged steaks, the Internet is hopping as a “foodie” paradise.
“The December holiday season is always a good sales period for us, but we are seeing our sales grow throughout the year,” said Dodge City Steak Company President Dana Woodbury. “We have received orders from customers in New York or San Francisco who tell us they want to give something distinctive, something they can’t find locally. They are giving steaks for all kinds of occasions — wedding gifts, client or hostess gifts, or just to tell their friends, ‘you have never tasted steak like this before.’”
This true steak flavor began disappearing around 1960, when mass production became the norm for most of the country’s meat processors. “Wet aging” gained favor for its speed and efficiency, and little by little, steak lovers were weaned from the original flavor they used to know. Those who could remember the real flavor wondered, “Where did the great steak taste go?” A late 1990s conversation between Dodge City friends — cattle ranchers and business folks — about why it is hard to find a great steak anymore, served as the impetus for the creation of a steak company worthy of their hometown’s name.
Only 4 percent of the steaks on the market today hold the flavor afforded by dry aging, a process that begins with the finest quality USDA Choice beef. Dodge City beef hangs in a climate- and humidity-controlled room, aged for at least 21 days with the bone left in to preserve the unique, bold flavor of the steaks. Through the dry-aging process, a distinctive brown-roasted flavor develops as the steaks are allowed to tenderize naturally. Research from major universities, including Kansas State, has documented flavor and tenderness are enhanced during the dry-aging process.
Armed with the idea that real flavor needed to make a return to backyard barbecues and fine restaurants, this Dodge City posse set out to bring back the legendary taste of the West. The founders took their business online to open up the flavor for the entire country.
“Dodge City Steaks stand apart for epicureans because of their flavor,” Woodbury said. “It seems people enjoy giving Dodge City Steaks because of the praise they receive. Once the recipient sinks their teeth into our steak, the gift giver is a hero for rediscovering steaks the way they were meant to be.”
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About Dodge City Steaks
Dodge City Steaks are aged, cut, and custom packaged at a second generation, family-owned butcher shop that has specialized in dry aging since the late 1940s. The company remains locally owned in Southwest Kansas by people who know what great beef is supposed to taste like. You can reach Dodge City Steak Company by calling (877) 783-2532, or by visiting www.DodgeCitySteaks.net.
DRY AGED STEAKS FROM THE OLD WEST
DODGE CITY KANSAS, July 30, 2000.
WANTED: DISCRIMINATING STEAK LOVERS.
Dodge City Steak Company announces the opening of their headquarters in Dodge City, Kansas, home to cowboys covered with trail dust, vast herds of cattle and the world’s best steaks. Dodge City Steak Company brings back the succulent buttery taste of dry aged and premium cut steaks like you used to get in the legendary Old West.
All cattle trails again lead to legendary Dodge City, Kansas -- the cowboy capital that put beef on the tables of America back in the 1870's and is looking to do it again in the 21st Century, in the time honored tradition of dry-aged steaks.
Dodge City Steak Company has set up business on the famous grounds of historic Boot Hill Museum and is shipping hand selected, specially-aged steaks to discerning steak lovers all over the United States. Dodge City Steak Company also supplies upscale steak houses with their superb legendary steaks.
"Most people have forgotten what a real steak tastes like," says Doug Parker, CEO of Dodge City Steak Company . Most beef processors went to vacuum-packed wet-aging in the 1960s, and only a handful of processors still apply the art of dry aging. The process of dry aging allows the meat to tenderize itself under a rind that is trimmed away before the steaks are individually hand-cut. Anyone who tastes the rich, buttery flavor and experiences the tender texture of a Dodge City Steak isn't likely to settle for any other type of steak again.
Dodge City Steak Company has found its future in the past, returning to the time-consuming, labor-intensive dry aging process that goes back to the days when Fred Harvey served up excellent cuts of beef to rail passengers who stopped at his Harvey House restaurants along the old Atchison, Topeka and Santa Fe rail line. One of those restaurants was in Dodge City, where a pair of sun dials still rest alongside the tracks, a reminder of the days when westbound train passengers reset their pocket watches from Eastern to Mountain Time.
Dodge City was a tough cowtown, a railhead where ornery cowboys who pushed herds of longhorns hundreds of miles from Texas came to slap off the trail dust and blow off some steam. But it wasn't all bar-room brawls and gunfights. The end of the trail was also a place to get a fine meal - and that meal always centered around a good steak.
Dodge City Steak Company still cuts 'em thick -- up to an inch-and-a-half in many cases and warns its customers not to cook 'em past medium-well, to savor the full flavor and succulence of the beef.
To experience the legendary taste of the Old West, call toll-free at 1-800-356-1858, or visit our web site at DodgeCitySteaks.net.
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