Beef, Water, Corn Syrup, Contains 2% Or Less: Salt, Potassium Lactate, Hydrolyzed Beef Stock, Sodium Phosphate, Flavorings, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite, Extractives of Paprika.

The unparalleled, deep flavor of our juicy Angus franks tastes as good as a steak… because it is! Our MSG-free, gluten-free and nitrate-free Angus franks are made of the same cuts of beef as our steaks, packing bold flavor in every bite.

Angus Beef, Water, Corn Syrup, Contains 2% Or Less: Salt, Potassium Lactate, Beef Stock, Monosodium Glutamate, Flavorings, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite, Extractives of Paprika.

Michigan Well, did you know those Ball Park Franks that go with it are Michigan-made? Back in 1958, the owners of Tiger Stadium were not happy with the hot dogs served at the games. So they asked Detroit-based company, Hygrade Food Corp., to come up with a better version.

A beef hot dog must be made only from cows and not include byproducts, according to the USDA. Because of precautions against bovine spongiform encephalopathy, or mad cow disease, beef franks, unlike franks made with poultry or pork meats, cannot be made with mechanically separated beef.

WE WERE BORN AT THE BALL PARK. At Tiger Stadium in Detroit to be specific. It was 1957 when Hygrade Food Products signed on to be the sole supplier of hot dogs for the Detroit Tigers. Fans immediately flipped for the juicy new franks.

Instead, “Angus” simply refers to the breed of cattle that originated in Scotland through the efforts of Hugh Watson in the mid-19th century. Angus beef is known for its abundant marbling, resulting in a steak that is both juicier and more tender than other types of beef.

But Angus' recognised position as more of an 'exclusive' or high-quality meat secured it a spot in Australian hearts, and its popularity grew through this exposure. Since then, the beef has been synonymous with burgers, being copied in steak houses and pubs around the country.

Hot dogs come from the German Frankfurter, which was originally sausage. In the U.S., hot dogs tend to be all beef or a mixture of meat trimmings from beef and/or pork. The main differences between a hot dog and the pork frank are the production process and flavors. Hot dogs are a subset of a pork frank.

What's in a Beef Hot Dog? A beef hot dog must be made only from cows and not include byproducts, according to the USDA. Because of precautions against bovine spongiform encephalopathy, or mad cow disease, beef franks, unlike franks made with poultry or pork meats, cannot be made with mechanically separated beef.

Ball Park® Brand is an American brand of hot dog and hamburger buns and patties made by Tyson Foods and popularized in 1958 by the Detroit Tigers of Major League Baseball. Ball Park Frank is the most consumed hot dog in America with 94.9 million consumers in 2017.

Traditionally, hot dogs are made of red meat, pork or veal, though there are variations of the cooked sausage that include grains. More modern hot dogs can instead be made of vegetable protein such as textured soy. There are even chicken and turkey hot dogs.

Beef Franks or Pork Franks are cooked and/or smoked sausage products made according to the specifications above, but with meat from a single species and do not include byproducts.

Brought over by German immigrants in the mid-1800s, hot dogs began their path into the American zeitgeist in New York City hot dog carts, where they were a natural fit for the sandwich-loving harried New Yorker, who already preferred to eat on the go.