No matter the grade or cut, Great Mark Western beef finishes first in every blind tasting. It consistently beats every other brand on flavor and tenderness. Here’s what the culinary world is saying about our product.
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WHAT PEOPLE SAY
Jeannine Schweihofer
Surpassing tenderness expectations:
“Great Mark Western rib eye achieved the highest tenderness scores we’ve ever seen at Michigan State.”
– Jeannine Schweihofer, PhD, Meat Quality Educator, MSU Extension
Chuck Sansone
On consistency from plate to plate:
“Great Mark Western is the only beef I’ve ever used with the highest quality from harvest to harvest."
– Chuck Sansone, Executive Chef, Continental Café & Catering
Chris Antoniotti
About premium taste:
“In my career, I’ve tasted a lot of beef. The best New York strip I’ve ever had is Great Mark Western. It’s perfectly trimmed and fork-tender. Every cut, from strip to filet to rib eye is premium in my opinion.”
– Chris Antoniotti, Regional Executive Chef, Continental Café & Catering