406 Steak’n—Wowzers! You have to try this.
April 10, 2014
Posted By: Shaunescy
I went to the Winter Farmers' Market to see Jacy of Gallatin Valley Botanical . I just had to have some of her amazing fresh spinach and sprouts, but while I was wandering around I noticed a table that was manned by a bunch of handsome young men and they were giving out samples of what looked to be bacon. That my friends, is simply too much to resist.
Turns out that it wasn't bacon, even better it was Steak'n! Personally, I think it is genius. Bacon is after all the candy of meats and this seems maybe a bit healthier? It's delicious either way.
Here is what Grant had to tell me about this little bit of food heaven:
"406 Steak'n Company was launched by a group of five friends (Seth, Kraig, Brian, Shane, and myself), most of whom have known each other for years. We come from a diverse set of professional backgrounds (actuarial analyst, English teacher, bartender, solar physicist, and contractor), but were drawn to this idea as an exciting business opportunity built around (as on of the guys puts it) "delicious meaty goodness". The idea of Steak'n literally came from a text that was sent as a joke between two of us a couple of years ago - "Hey, let's create bacon out of steak and call it Steak'n." (The reply was "That's the best thing I've ever heard you say."). The intrinsic appeal of the idea (to those of us who love both bacon and steak) was enough to keep it floating around in our minds, and after some research and trial & error we discovered that not only was the concept actually feasible, but it was also pretty awesome.
We've also found that Montana is great place for this product - we went to the local ranch-level to find our beef, and we love the fact that the grass-fed/corn-finished beef only travels a short distance in Montana from start to finish. In terms of health benefits - we are still looking into this, so I wouldn't go out on a limb and say that it is "healthier than bacon" at this point, although we don't use many of the chemicals that tend to be in more processed meat products.
All my best, BunnyFufu ~ The Housewife