(July, 2014) Jenn Duncan of GirlMeetsFood.com shares her new appreciation for natural beef after visiting the Meyer Company Ranch.
(July, 2014) “I’ve got to say I’ve never had beef with such a clean finish, no film of fat remaining on the palate.” – Steve Coomes
(April, 2014) The Shed BBQ, Sweet Swine O’Mine and Boars Night Out compete with humanely raised beef at Memphis in May competition.
(March, 2014) Participants prepared their best recipes with Meyer Natural Angus Ribeyes for judging by The Steak Cookoff Association. In addition, dinner was prepared for all by Chef John Enright of the Meyer Company Ranch.
(March, 2014) “It is an obvious transition for us to partner with Meyer Natural Angus to promote and serve a perfectly all-natural product from meat to sauce. We are excited and proud of this new journey into healthier eating.”
(December, 2013) ParentSociety.com featured The Meyer Natural Angus Petite Sampler as one of their best gift for dad this holiday season.
(July, 2013) Meyer Natural Angus and its parent company, Meyer Natural Foods, are known for strict standards in raising and producing beef. To further strengthen those requirements, Meyer has created its own standardization program for the humane handling of cattle. The company developed the Meyer Natural Foods Humanely Handled Program to utilize common-sense standards that benefit the cattle and producers, and produce the highest quality natural beef.
(May, 2013) Chef Magazine featured Meyer Natural Angus in their article "New Beef.” “The goal behind the Meyer Natural Angus and Meyer Company Ranch is to produce the highest quality, most consistent, natural beef available while addressing the public’s growing demand for additive-free beef and its desire to support environmentally friendly, humane practices.” The entire magazine is available online at the link below; the article is on page 30.
(February, 2013) "Embracing the growing trend of better quality and better-raised natural meats, they are now using Meyer Natural Angus beef. The meat contains no antibiotics and no hormones, and they claim to be the first roadside stand in the state to offer this."
(October, 2012) A Meyer Natural Angus burger is now featured on the menu of Pub 17. The pub serves a locally sourced, organic menu.
(September, 2012) For the 2nd consecutive year, Meyer Natural Angus is the team dining partner to the Green Bay Packers. MNA will be providing Premium beef for team meals and special events. Fans can connect with and learn about MNA through year-round advertising on Packers.com, which is the most visited website in the NFL. The Packers chose Meyer Natural Angus because of their “desire for the best possible product for nutrition, injury prevention and their dietary focus of ‘lean and clean’.”
(September, 2012) Out of thousands of restaurants, readers of the Orange County Register chose their favorites to make up this year’s annual Best of Orange County. The Counter in Irvine, California won 3rd place in the Best Burger category. This restaurant is known for its “build your own burger” concept and gets its beef from Meyer Natural Angus. "You can't just have a gimmick like customization without having the quality to back it up," founder Jeff Weinstein said.
(June, 2012) “A classic thick, juicy burger with a modern twist, the Meyer All-Natural Angus Burger is equally appealing for its taste, presentation, and natural ingredients. The 7-ounce patty is Meyer Natural Angus, renowned as the best-tasting beef available. Meyer cattle are raised naturally and humanely with the highest regard for each animal and the highest standards in the industry to deliver premium beef with exceptional juiciness, tenderness and flavor.”
“The meat is very lean and tender, and better for you,” says Executive Chef James Draper. “You can taste the difference natural production makes. The beef is more flavorful.”
(May, 2012) Chipotle Mexican Grill is committed to "Food with Integrity. Most of the animals used in Chipotle's offerings contain no antibiotics or growth hormones. Chipotle buys more naturally raised meat than any restaurant business in America, which has a ripple effect among other chains as well as among suppliers.”
(May, 2012) “HBG BURGER: A half pound of freshly ground Meyer Natural Angus Beef on a toasted Costeaux Bakery sourdough bun; served with Alexander Valley Gourmet pickles and roasted garlic mayonnaise on the side.”
(May, 2012) "We're not putting our customers on a diet," says Susan Terry, Hyatt's culinary vice president. "We're not saying that every single item on the menu is going to be focused on health and wellness. They are still eating hamburgers, so what we're focused on is how we can make that hamburger the best it could be."
(April, 2012) "The cows are raised with no antibiotics or hormones, and the meat is steakhouse quality."
(March, 2012) The Hyatt Regency in Orange County, CA promoted their new burgers with a video taking you behind the scenes into the kitchen where local Chef Rachid features a Meyer Natural Angus Burger.