Apparently they own or partially own Two Hot Chick’s jerky as well, which I have yet to try. I will get on that soon. But as far as Zoe’s goes, I liked the jalapeño stick the best of the three pictured here.
I’m a big fan of this biltong! Ayoba-yo packs a wallop of flavor, and I really liked the beef sticks as well as the thin sliced whole muscle. I will definitely be getting more of this stuff. I saw them at a trade show and snatched up a few samples:
I recently got one of these Kize energy/protein bars from a trade show as a sample.
It’s a bit small and still has a bunch of calories (200), but it was nice and peanut buttery. Tasty.
I probably wouldn’t pick this up on my own simply because they are not fulfilling enough for a snack to hold me over between meals. I need something more substantial. But if you aren’t watching your caloric intake, these are very easy to crush. I could have taken down five or six with ease. And the good thing is that a portion of each sale goes to help those in need. That’s nice.
My sister and her husband gave these to me for my birthday.
So far, I’m really digging them. I’ve tried pepper and jalapeño. They’re not greasy or waxy, like many beef sticks are. They’re also really tender. No yanking or tugging, like men often do with their hard beef sticks. These are soft. Great product!
Lately I’ve been gravitating towards biltong for my meat snacking needs, rather than jerky (which can sometimes be loaded with lots of sugars). Biltong is a meat snack that originated in Africa. Generally this stuff is seasoned and dried whole muscle meat, sliced thin.
While both biltong and jerky are high in sodium, I sweat like a shitstain with all the running and physical activity I’m engaged in, so I don’t mind that so much.
What I like about biltong in particular is that it’s shaved nice and thin, and that means it’s almost always tender and not aggressively chewy. I had some jerky recently that made my jaw muscle sore for a week after eating. Fuck that noise.
Anyway, enter Stryve brand biltong. This stuff was the cheapest and had the largest portion sizes/bags that I could find on Amazon. They also had the most interesting flavors, like spicy peri peri and hatch chili.
Both the biltong and the meat sticks from these guys are great. Meat sticks are often times greasy and overly salty. Not these. They’re perfect.
A great way to satiate snack time hunger while also delivering protein, zinc and B-vitamins.
Give this brand a try. I fucking love it. The only down side is that the bags of biltong are an absolute BITCH to re-ziplock (yup – Ziplock is a brand, and I’m diluting it with genericide so that you know what the fuck I’m talking about). But if you call yourself a man, you should probably just crush the entire bag in one sitting anyway. There’s only two servings in the size I purchased.
Chalk this up to successful targeted Facebook marketing campaigns. I first learned of this snack bar through an ad on Facebook. The label caught my eye: bold typeface listing all of the ingredients, and there were just four. Egg whites. Dates. Almonds. Cashews.
Good numbers as far as nutrients go, and the ingredient label pretty much checked out.
I saw them in Walgreens on sale, two for $5, so I picked up four of them (three flavors – blueberry, chocolate chip, and chocolate sea salt – I doubled up on the blueberry).
They’re all really good. They’re chewy, so expect to pick some bits off the surfaces of your teeth in the subsequent 20 minutes or so after eating.
Worth it though, for a nice change-up to the snack bars I’ve been eating. It was a toss up in terms of my favorite – all were good, and I’d buy them all again.
I’ve been holding off on talking about Kow Cattle Company for a bit, hoping to visit the farm and facilities out in Iowa first, but I’ve been privileged to eat so much of it in the past year that I just couldn’t hold back anymore – especially after the beef binge I just had with their product at Nobu 57.
Kow Cattle Company is a small producer of highly marbled, domestically raised wagyu full blood and purebred animals in Iowa. They’re consistently raising cattle that grade out at super high prime, with BMS scores of 8 or higher.
They made a big splash in the NYC meat scene and made some great connections both in the restaurant world and in the influencer world.
Some noteworthy folks who are featuring their product fairly regularly: BLT Steak, Delmonico’s, The Grill, The James Beard House, The Gotham Burger Social Club, Bistrot Leo, Boucherie, and, of course Nobu 57 (and more as well).
One of the owners of the company, Jon Urbana, who has since become a good friend of mine, sent me home with a beautiful strip steak to cook up:
Later, I banged out a tomahawk at home as well. Absolutely stunning.
The high quality, and more importantly the consistency of that quality, is pretty much untouched by any domestic producer of wagyu beef here in the states. I’d love to get some of it into my shop, but they’re currently only shipping direct from their site. Believe me, a LOT of distributors are trying to get their paws on this stuff right now. I’m not alone.
In any case, seeing that Nobu 57 is one of Kow’s purveyors here in NYC, Jon brought me there to try some of the new lot of striploin that they have.
What occurred was nothing less than a Kow Cattle Company strip loin omakase for the ages.
This preparation is thinly sliced, torched and sauced with ponzu and some sesame, rare to raw. Simple and delicious.
Beef nigiri sushi. This had a quick sear on the edges, rare to raw.
Tataki. One of my favorites. Thin sliced after being seared on the edges, rare to raw, and then lightly dressed and garnished with some ginger and shiso.
This was my favorite. This was seared on the edges as well, rare to raw, but sliced a bit thicker and garnished with a black garlic sauce and some micro sprouts. Incredible.
This was similar to sukiyaki, a saucy stew with onions and greens. Really tasty, and it demonstrates that even when cooked through, this stuff is tender and savory.
Classic steakhouse fare here: seared and sliced, rare to medium rare, served with a garlic miso butter on a bed of grilled asparagus. Perfection.
Foie gras and wagyu beef potsticker dumplings. So decadent, and they ate almost like soup dumplings with that burst of liquified foie and wagyu renderings.
I think that covers it. When you go to Nobu 57, you’ll find Kow on the “washu” side of the menu. Ask about some of the preparations you saw here, because they’re not always on the menu. If you know about them, they may accomodate you if they have the ability. Some stuff is limited availablility, so go early and go often.
I really like this new carving knife set that Cangshan Cutlery sent me to test out. Here’s a quick unboxing video:
I used it today to slice up a small porterhouse. The set was clearly overpowered for this job, so next week I’ll cut up something bigger.
I really love the knife set. As I mentioned in the video, it’s sharp and ready to rock, right out of the box. It sports a sleek, beautiful design, and it’s well made. It feels natural in your hands with the correct weight balance as well. Can’t wait to use it again.