The Farmers Chef

Pederson's Wenzel

2009-10-20T05:53:00.000-07:00

Pederson’s Wenzel Combines Bacon flavor

with Bison Benefits

article from Shelby Report

By Mandy Rodgers

Staff Writer

Kent Wenzel’s father—whom he affectionately calls The Dutchman—refused to eat bologna after a horrifying child- hood field trip memory involving a rattail. His sans-bologna diet lasted until Wenzel himself opened a local meat market in the small town of Hamilton, Texas.

“(His) professor cut into that piece of bologna, (saw) some- thing, and he pulled out a rat’s tail, so that’s the last time my father ate bologna until I started making it,” Wenzel chuckled. “My bologna is guaranteed to be rattail-free,” he told The Shelby Report.

Wenzel’s rattail-free promise, among other things, led Cody Lane, president of Pederson’s Natural Farms, to the “master of flavor,” as the company refers to Wenzel. The two have teamed up—though not a merger—for Pederson’s new line of bison meat products under the Pederson’s Wenzel brand. The products continue Pederson’s stance on using all-natural meats with no antibiotics or hormones. Though the nearly-20-year-old company no longer raises its own hogs, Pederson’s only sources its animals from farms that meet the requirement of the Certified Humane organization (www.certifiedhumane.com).

Pederson’s distributes nationally to grocery chains as well as offering private label products. Bacon is the company’s best-seller right now, but Lane saw bison meat as a new direction. “The volume of bison meat we’ve been distributing to these stores has been growing, so I kind of saw some opportunities to make some processed bison instead of just the fresh stuff,” Lane said. “That’s what led us to Kent Wenzel.” Lane began frequenting Wenzel’s shop, and the store owner was not sure what to think of the Pederson’s president’s visits. “I didn’t know if he was stealing ideas from me or not,” Wenzel joked. “My wife said,

‘Don’t you say too much! Don’t you say too much! You always just give advice freely, and

you tell people what you’re doing—somebody’s going to take it and run with it.’” But Lane and Wenzel soon realized that they each had what the other could use. Lane had his large distribution company ready to invent a new product, and Wenzel had an already established spot in the bison industry, as well as long-time studies of flavor profiles. “We got together in thinking about all this, and he put together a bunch of ideas and recipes,” Lane explained. “We started talking about it over a year ago and developing some new bison recipes.”

The bison line—set to debut in October—consists of different flavors and styles, including The Pioneer, which incorporates Pederson’s bacon line into the all-natural bison meat, forming a combination dish. The two combo products started the idea for a bison line, and other ideas followed. Additional styles are a green chili style and the Jalapeno Journey, as well as two versions of Campfire Franks—one with cheese and one without.

Bison meat has seen a major increase in popularity and sales this year, and both Lane and Wenzel credit this shift to the product’s health benefits. “I think it’s for the health-aware consumer, and it’s actually a very good alternative to beef,” Lane commented. “Something that we can provide is both a unique flavor with the health benefits that a lot of people are looking for today.” Wenzel began working in the buffalo industry several years ago after his dreams of

making it big with emus fizzled. At first, having his customers understand the meat was his obstacle.

“It’s all part of educating that public. It doesn’t have a lot of marbling in it, but you have to be careful with it,” said Wenzel. “When I first opened, I had an extensive line of bison meat that wouldn’t go—just would not sell. You have to educate them.” Wenzel recalls a story of a “tough cowboy” wanting to try the latest meat product but explaining he enjoys his dishes cooked well done. Wenzel would not allow the cowboy to buy the meant because the texture would become shoe leather with that cooking temperature. “’You’d be mad at me,’” he told the cowboy. “’I don’t want you mad at me.’” So he bought six beef rib eyes, and Wenzel gave him a package of the store’s bison bacon burger to ease him into the meat.

The Pederson’s website (www.pedersonsfarms.com) features recipes, and soon it will have videos of Wenzel cooking in the kitchen, complete with his flavor philosophies. Though the beginning of the year saw downward sales results for Pederson’s, since June, they have increased. Lane believes people still are eating at home more often but now treat themselves to better retail products. Lane also commented that in taste tests, the new items infused with bacon always win out, but it’s this originality that Wenzel sees others taking advantage of.

“Once we get these things out, I have a funny feeling that

people are going to be copycatting us,” he said. “I know it,

because there’s no one out there, no one else that’s doing what

we’re doing—all-natural bison sausage that you can eat.”

Apples Wrapped In Bacon

2009-06-25T08:47:00.000-07:00

The Farmers Chef - cooking apples wrapped in bacon with Pederson's Natural Farms apple smoked bacon.

100% Natural Goodness

Pederson's Natural Farms proudly produces products that are Certified Humane Raised and Handled, the only farm animal welfare and food labeling program in the U.S. dedicated to improving the welfare of farm animals from birth through slaughter for the 10 billion farm animals raised for food each year.

Our partners raise superior meat in a humane and environmentally safe system, and proudly produce natural meat products free of antibiotics for you and your family to enjoy. You'll discover the wholesome, fresh flavor with your first bite.

It's the way meat should taste.

Pederson's Natural Farms Mission Statement:
We are real people making real food. We strive to produce well researched and superior quality all natural meat products that enhance healthy lifestyles around the country while working to manage efficient operations and effective distribution.

David Kersh - Cooking Video - Sausage On A Stick - Natural Meat

2009-06-25T07:21:00.000-07:00

David Kersh - Sausage On A Stick

2009-05-05T08:03:00.000-07:00

The Cooking Cowboy

2009-05-05T07:48:00.000-07:00

Apples Wrapped In Bacon

Neil Dudley

General Manager

Pederson's Natural Farms

What's in your natural food?

2009-05-05T07:21:00.000-07:00

There are many regulations set forth by the USDA in order to police the use of the word “Natural”. Here at Pedersons, we pride ourselves on providing our customers with all natural foods. However, there are some facts about “Natural” everyone should understand, especially with the growth of the natural food industry becoming significant enough that all of the big players want a piece on the action.

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.

www.pedersons.moonfruit.com

that's my thoughts for now,

Neil Dudley

General Manager

Pederson's Natural Farms

Hamilton, Texas