THE BEST HOTDOG ON THE PLANET
🔯 IT’S A RELIGIOUS THING…🕎
🌭 Will Anyone Ever Beat The Biggly Mouth — Joey “Jaws” Chestnut ate 71 wieners and buns to secure his 12th title at Nathan’s Famous annual July Fourth hot dog eating contest just a few hot dogs shy of breaking the record he set last year.
In front of a crowd of fans and facing 17 opponents, the California native far exceeded his nearest competitors, but didn’t quite make or pass the 74-dog mark he reached in 2018.
When asked how he felt after the contest, Chestnut, 35, said, “I feel like I should eat a couple more”. What a champ, I’d like to know the name of his gastroentonologist and the plumber he uses…
🌭 Hotdog Wars — In an effort to get the truth on our website. We just engaged in testing for HOTDOG WARS. Frankly being on a hotdog diet for two weeks was getting boring.
There are more hotdog brands than opinions at a Jewish Wedding. We ate so-called Organic dogs, semi-Kosher style, meatless, meat plus pork, meat plus chicken, meat plus only God knows and there are two reasons there are so many different types and you are the test kitchen!
REASON ONE IS MONEY — After the cows best parts are taken for steaks or if the cow is terminal old and can’t give milk it goes to a slaughter house. Different brands part out the remnants and into grinders for Hamburger patties or Frankfurter Hotdogs.
REASON TWO IS MONEY — Cheaper cuts and ingredients can be modified with herbal additives and made to sell in different price ranges and sizes. Designed for promotions or a specific buyer — In size and additives.
WE HAVE ENDORSED HEBREW NATIONAL
AS THE CHIEF CHEF JACOBS HOTDOG OF
CHOICE, BECAUSE IT CONTAINS
NO STRANGE CHEMISTRY, AND MADE
FROM CERTIFIED KOSHER PARTS OF THE COW,
THAT WAS DISPATCHED HUMANLY
NOTES FROM A HOTDOG AFICIONADO —
- Do not confuse Hebrew National with Nathan’s Hotdogs — They are not Kosher — Hebrew National is not used by Nathan’s, they got a deal by a new different supplier.
- During the testing — We tried a lot of brands and with some I took a bite and spit it right into the garbage can.
- If you knew what was in some of the others you might change your thinking too. Hebrew National is certified 100% Kosher meaning the meat used from the cows is cut according to stringent rules of dispatching, inspection and subject to KASHRUTH law —
- Kosher prohibits by religious law some parts of the cow — like it’s rump (ass) round, shank tail legs, head, teats, ears, balls, tail, nothing basically south of the last rib and only the brisket forward of the first rib.
- For years one company has jerked you off — Those parts, the cheapest parts of the cow go to mass suppliers and companies based on price points. These are made into ground meat for Steak and Shake, Mc Donalds, Burger -Barf and others, always a demand and they can call them anything they want .
- They call them Steak Burgers, there is no such thing as a steak burger, they are implying the best cuts go in their burgers, frankly thats the truest form of CORPORATE GUANO.
- The other usage is in meat sauce ( Italian Canned Ravioli Garbage) Slice anything and it’s steak ( steak is a cut not a promise) then grind it and you have no idea whats in it. It goes into canned meats for soups, chili, almost anything that includes meat.
- Nothing gets wasted when a cow is slaughtered. Bones and other parts get ground and sent ovesea's as additives in animal feed not allowed in the US.
🌭 Meat Cows Are Sectioned For Various Uses —
THERE ARE SEVERAL POINTS OF INFORMATION HERE
1- Steak And Shake Is A Fraud — Wonder why their stores are failing?
Steakburgers are a trademarked name for a hamburger that owes its name to founder Gus Belt’s practice of grinding round, rump sirloin and T-bone steaks (there is also a T-Bone pot roast cut) into burgers in full view of customers.
Smart, he was a showman, ( nice way of saying a con) never showed them a cow, in slaughter, just a slab of meat and the customer did not know what part of the cow it was. He took the rib-side, the upper ass or the rump and the lower ass, or the round. And anything close to those rear parts of the cow. They can be cut as steak, being steak means you were sliced into steak, it can come from any part of the cow. It refers to cut not cute.
If you thought Steak and Shake is giving you Filet Mignon, or Porterhouse, please forward me the name of your drug dealer or medical doctor treating you for Simpleton’s Disease, or Crainial-Rectal Dyslexia (Sh*t for brains)
Basically they just take the back top side of the cow grind it and that is a Steakburger Basics. It get ground and machines make the ground beef into the undersized cheap hockey pucks they call Steakburgers
The T-Bone with waste from the bone gets thrown in. Most folks don’t know one cut of meat from another so it looked like they were getting top notch burger meat. You were and still are getting (Pun) the Bullshitted end of the meat.
2- Hockey Puck Size — A Small Nothing Burger — Today it takes a lot more parts to feed those machines that Steak and Shake uses to make the “hockey pucks” they form for shipping. Basically cheaper cuts to feed an operation this size with 400 locations and strict company policies can’t do that today so maybe the mix has expanded...
Even butcher shops, standalone, if you can find one, or chain stores like Sam’s cut behind glass for reasons of cleanliness and sanitorial concerns. But you never see the whole operation. And there is the question of round and sirloin being the caboose of the cow train. Thats what get put into Steak and Shake “Steak burgers”.
Steak burgers is a lie, implying that steak only is used in their burger. True it is steak if it came from slabs of beef, you could cut the nose to the neck in strips and call it steak and then grind it. But there are parts far more expensive in a cow that we associate with quality cuts. (SEE BURGER WARS)
Great marketing, they have been doing it for years and the public doesn’t know the difference. Just like the voting booth, most vote by name recognition, not the quality of the public servant running for office. Both are lies and liars. As my associate called it with fast food meat you get the bull but the sh*t goes along with it…
3- The Comparison with Quality HotDogs — Hebrew National Brand —
Frankly it comes at a price, about 16% higher. Hebrew National HotDogs cost more because you are getting premium beef in a hotdog without the chemistry and spices needed by the competition for taste.
The only ingredients in Hebrew National Hotdogs are Garlic, Paprika, and a preservative for storage. Whereas the rest of the cow is sold else where like for pet food or to Steak and Shake who claim it’s Steakburger. I suppose “ Rumpburger” would not sell.
🌭 What Is Triangle K Supervision — The Triangle K symbol is a trademarked logo that signifies “kashruth” (kosher) as defined by the most stringent Jews who follow Orthodox Jewish Law. It's a symbol of integrity, representing the most trusted and reliable name in strict rabbinical food certification and supervision. For more than half a century, Triangle K has been committed to making kosher food products available to people around the world.
🌭 Manufacturing Kosher — While there might be slight variations from plant to plant, the requirements for the manufacture of all kosher food are based on the same fundamental principle of Jewish Dietary Laws: only Kosher ingredients processed in kosher equipment.
🌭 Investigation Of Manufacturing Facilities — First, a special supervisor, the mashgiach, or an ordained Orthodox rabbi conducts an investigation of the plant and its procedures, as well as the ingredients, equipment, and processes used in the production of the product.
If the preliminary investigation indicates acceptable ingredients and procedures, the manufacturer is informed as to the nature of rabbinical supervision required for the food product for a specific period of time. Each individual food product must be inspected and certified separately, and the certification process is ongoing; each product must be inspected every year. There are Rabbi’s at the plants who certify the product is meeting the laws.
🌭 Kosher Law Enforcement — In an effort to protect kosher-observant consumers, kosher laws have been incorporated into various state codes.
For example, in New York, the Kosher Law Enforcement Division (KLED) is maintained to aid its large Jewish population and protect consumers from the mislabeling and misrepresentation of food products. A division of the state’s Department of Agriculture and Markets, KLED's tasks include ensuring that businesses selling any item with kosher certification—particularly meat and poultry products—adhere to the state's labeling laws.
Rabbi Rubin stated, “We feel the consumer is to be protected. If a market section says it is kosher, it should be kosher without the buyer having to carefully check the ingredients.”
The legal protection for kosher consumers was first introduced into American law in 1915. According to Kashrut “New York has continued its leadership role by setting standards for the development of new ways to guard against fraud and misrepresentation in the sales and distribution of kosher food.”
KLED laws require that meat and meat parts (including poultry) be identified as kosher through the use of tags and plumbas. The regulations also address the procedures to be followed with respect to the required washing of meat and the method of transportation.