Whoa, that’s a long name. Saw these the other day for the first time, when I was in the hunt for my usual brands, premium casing dogs like Usingers or Vienna Beef.
These were $3.99, for a 14 oz, 8 frank package; they are bun length, and a bit redder in color than most grocery store dogs.
Ingredient list, and what a relief not to see “mechanically separated turkey and chicken” as one runs into so often lately: Angus beef, water, dextrose, cultured celery juice, vinegar, sodium phosphates, cherry powder, lemon juice solids, flavors, extractives of paprika.
That’s pretty normal stuff. Dextrose is a simple sugar found in plants, generally used in the curing process of meats, but these are uncured, so it is most likely a flavor enhancer. Sodium phosphate is used as a preservative instead of nitrates. Dextrose contributes to fermentation which creates some portions of flavor. All the rest is what it is!
As to putting “Angus Beef” on a label? 80% of beef cattle in the US are Angus, so that’s not a premium point. I understand that “Certified Angus” is a big deal, if you see that on labels.
Point? They’re tasty. And for being a skinless dog, I’d put them on my ‘regular’ list. With all beef franks, I usually get Nathan’s or Hebrew, but now I have a third choice.
And moms? Remember to dice the dogs if feeding them to toddlers.
