Funny, maybe we were the first ones to send media kits. Long story short, in conjunction with our first invitation to cook at the prestigious James Beard House in New York City, we sent a tenderloin (blindly) to The New York Times in hopes of receiving media attention. When did you begin offering the tenderloin for mail order, and what inspired the decision to make it available that way? Perini Ranch’s Mesquite Smoked Peppered Beef Tenderloin was “discovered” in 1995 by The New York Times. We had to ask the Perinis about the origin and evolution of their famous mail-order tenderloin. With little to no effort, you have your menu’s centerpiece - and all the glory bestowed upon you by guests. Perini Ranch’s Mesquite Smoked Peppered Beef Tenderloin is fully cooked medium-rare, more tender than you could imagine, and shipped off to fervent fans all over the place to be thawed out and enjoyed. When we sent a short note to Tom and Lisa Perini’s team asking about that beef tenderloin, they knew just what we meant. From Perini Ranch's Mesquite Smoked Peppered Beef Tenderloin to Colorado jerky we sampled them all and rounded up the best for you to order and ship to your home.
We sampled as much specialty mail-ordered meat from the West as was allowed.
We found the best the West has to offer when it comes to specialty and mouth-watering cuts of meat.Īll across the West, our editors asked for a cowboy's favorite food, meat.