Long Meadow Ranch Releases Unique
Cabernet-Marinated Beef Jerky

April 22, 2005, Rutherford, CA

Long Meadow Ranch announced today the release of its own wine-marinated beef jerky, LMR Cabernet Beef Jerky. Packaged in 3.5-ounce packets, the jerky is produced from thinly sliced Long Meadow Ranch Grass-fed Highland Beef. The jerky is marinated in Long Meadow Ranch's own cabernet sauvignon wine and is seasoned employing a proprietary recipe of natural spices. The rich, natural flavors of the grass-fed Highland beef are prominent in LMR Cabernet Beef Jerky, which is also high in protein and low in fat.

"This is the third iteration of producing jerky from our own grass-fed beef," said Mark Keller, Long Meadow Ranch cattle and beef manager. "Over the past two years we have refined our recipe and have now found a preparer who can produce reliably to our exacting standards for quality. We hope to maintain an ample supply of this unique jerky for our consumer and trade customers."

Beef jerky has its origins in the dried meats prepared by Native Americans. When the first Europeans arrived in the New World, they found the indigenous peoples making jerky from meat that could not all be eaten immediately. The meat, which could be anything from buffalo to whale, was cut into strips and hung on racks to dry in the sun. Dried meat was added to either dried fruit or animal fat and called "pemmican" by some of the Native American tribes. The meat used by those early jerky makers had no preservatives, was low in fat and carbohydrates, and was high in protein. Even way back then, jerky would have fit perfectly the Atkins Diet guidelines.

The "jerky" method of preserving meat was convenient for the nomadic lifestyle of native tribes - and was later adopted by cowboys throughout the West. As cowboys moved cattle from range to range looking for greener pasture, they carried beef jerky in their saddlebags as part of a daily ration that usually consisted of beans, hardtack (a kind of bread made of flour and water) and jerky. This cowboy jerky was hand cut and pulled (or "jerked") from a side of beef. The pulled strips were then knotted and twisted, salted, and hung over tree limbs to dry in the sun and wind. The Spanish word for jerked meat is charque, and the cowboys Anglicized it to a word that was easier to pronounce - "jerky." Many Hispanics also call jerky carne seca, which simply means dried meat.

Jerky can be kept without refrigeration for long periods of time and has high nutritional values. As a result, LMR Cabernet Beef Jerky is perfect as an everyday snack. Long associated with hiking and camping where the light weight and lack of preparation made it ideal for snacks and meals, jerky has found many new fans. Mothers of young children have found jerky to be the perfect kids' snack - high in protein, yet low in fat and sugar. And, it can be kept in a handbag, glove compartment, or backpack for ready access. Jerky has also become a staple at gasoline stations and travel rest stops where it can help tide over drivers and passengers during long trips.

Not to be confined to the world of snacks, LMR Cabernet Beef Jerky can also be used in the kitchen. By thinly slicing or grating the jerky, it can be used as a garnish on fresh tomatoes, as a topping for salads, or as finishing touch to highlight deviled eggs. It is also an excellent complement on a platter of cheese and dried fruits.

LMR Cabernet Beef Jerky is produced by making thin slices from selected whole cuts of Long Meadow Ranch Grass-fed Highland Beef. These beef slices are marinated in our own proprietary recipe of natural spices and cabernet sauvignon wine and then dried on racks under carefully controlled conditions before being packed into vacuum-sealed pouches. LMR Cabernet Jerky is prepared under the supervision of the U.S. Department of Agriculture (USDA).

LMR Cabernet Beef Jerky is available now for purchase online at the Long Meadow Ranch General Store for $5.99 for a 3.5-ounce package. The jerky is also available at the St. Helena Farmers' Market on Fridays from May through October, at LMR Rutherford Gardens on Saturdays from July through October, and everyday at Prather Ranch Meat Company at the Ferry Building in San Francisco.

Click here to order LMR Cabernet Beef Jerky.

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Long Meadow Ranch is an innovative organic farming operation - and purveyor of fine food - located high above the Napa Valley on the picturesque slopes of the Mayacamas Mountains where it produces extraordinary red wine, extra virgin olive oil, grass-fed beef, eggs, and heirloom fruits and vegetables for Napa Valley's finest restaurants. Long Meadow Ranch produces ultra premium wines and extra virgin olive oils, under the Long Meadow Ranch Winery, Ranch House Red, Prato Lungo, and Napa Valley Select labels. Beyond the Napa Valley, America's top chefs have regularly featured Long Meadow Ranch wines and olive oils.

Long Meadow Ranch has been known as such since 1872 when it was established as an original "patent grant" ranch signed over by President Ulysses S. Grant. Having been home to a variety of uses during its long history, Long Meadow Ranch continues to grow and prosper through Ted, Laddie and Christopher Hall's stewardship.

The Halls continue to restore and preserve Napa Valley's oldest olive groves, as well as add new plantings of olive trees and vineyards. They have also brought cattle, poultry, and vegetables back into commercial production. Appaloosa horse breeding, along with an extensive composting operation, round out the integrated farming activities at the Ranch.

"Excellence through Responsible Farming" is the motto of Long Meadow Ranch, bolstered by the belief that world-class products can be produced using sustainable, organic farming methods. Long Meadow Ranch does not use herbicides or pesticides and its products are organically grown and certified by the California Certified Organic Farmers.

Contact: Chris Hall
Phone: 707-963-4555
Email: chris@longmeadowranch.com

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