“Along with the quality and cut of beef, you could say that the aging process is what sets Cowboy Ribeyes a part from others.”

Interview by Mike Sullivan of Sully’s Blog

____________________________________________________________

This Interview was made possible by our friends at

Domain name registration, premium domain auctions, and domain monetization services

____________________________________________________________

St. Louis-based entrepreneur, Jeff Zornes, who after 20 years of selling commercial real estate, took a chance in the middle of the recession on a completely new business venture, driven by his longtime passion for great food and the people who enjoy it. In 2009 Jeff founded Cowboy Ribeyes. The company markets steaks selected from the highest quality Midwestern beef. The steaks are aged to perfection, hand cut, and shipped directly to you.

Jeff is a steak lover and while sharing stories with people from around the country, he realized that everyone loved the bone-in ribeye. Hense, the idea for Cowboy Ribeyes emerged. Cowboy Ribeyes are not available at your local grocery store. These steaks are shipped to consumers after being hand cut and only after a secret aging process. Once complete, Cowboy Ribeyes are “the finest steak in the land.”

MO:
The images on your website show some of the finest cuts of meat I have ever seen. Your beef comes from Creekstone Farms. In fact, the New York Times raves about the “taste and tenderness” of Creekstone Farms’ beef and New York chefs are saying the product is, “very superior.” Why is this beef so special?

Jeff:
Creekstone Farms’ beef is in the top third of the United States. Each animal is vegetable-fed and then hand-selected by the master chefs. Cowboy Ribeyes’ master chef line includes the top 10 percent of Creekstone Farms’.

MO:
What goes into the aging process of your beef to give it that juicy, succulent taste? Is this what differentiates Cowboy Ribeyes from others?

Jeff:
If I told you, I’d have to kill you! Nothing too complex, but it really is top-secret. Along with the quality and cut of beef, you could say that the aging process is what sets Cowboy Ribeyes a part from others.

MO:
Cowboy Ribeyes, as a company, is also environmentally conscious. Tell me about the packaging of your products and how this fits into the “green” movement.

Jeff:
When shipping a product like steak, most companies use Styrofoam and dry ice. All of Cowboy Ribeyes’ packaging is either reusable, biodegradable or recyclable. The boxes we use are cardboard and can be recycled. The Mylar inside can be recycled. Additionally, we use a cellulosic fiber insulation that is biodegradable. Also, we use gel packs that are reusable, unlike dry ice.

MO:
I understand that you are already working on some new ventures to put great cuts of meat in reach to those who may not be able to afford the bone-in ribeye? What is your vision for this?

Jeff:
I am working on a new venture called Lazy CR Beef. My vision is to have value-priced steaks available to everyone. The bone-in, 20oz. ribeye is not something you would normally eat every week. Lazy CR Beef is the beef you can eat every week: filet of sirloin, flat iron and my favorite, the coulette—a cut of beef that is very tender like a filet, but cuts like steak. We plan to market the steaks from Lazy CR Beef as “10 dollar steaks for $5.”

MO:
Your ventures don’t stop there. Tell me about your plans with St. Louis Casserole Club.

Jeff:
I have teamed up with a local catering company to start this online-based company. Basically, the Casserole Club provides good, affordable food delivered to your door. We will be catering to really busy people who don’t have time to make great food for the masses. My favorite thing on the menu right now is the mac and cheese with prosciutto. We will have breakfast items as well as dessert and a variety of great sides.

MO:
Jeff, tell me why you left your position as a commercial real estate developer to take a risk on a new company in the midst of a recession? How were you able to launch and be profitable and take on these additional ventures?

Jeff:
You know, I’ve always been passionate about food. I was a waiter in college and my wife has shared the same passion. We worked on these concepts together. I’ve always been an entrepreneur, so starting Cowboy Ribeyes wasn’t as difficult; I learned from my entrepreneurial mistakes throughout the years. Launching the company did cost some money; However, I believe that in order to be a successful on-line company, you need to have a great starting Website. I’ve just learned to network and listen to what your customers want. If you become an industry expert and a thought leader, you can build awareness around your brand and drive sales.