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Saturday, October 31, 2020

'Food Insider' Video Highlights Jersey Shore Deli's Pork Roll (Or Is It Taylor Ham?) - Daily Voice

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Eggs go on top or between the meat, but never below.

That's just one secret an excellent breakfast sandwich at Slater's Deli in Leonardo (Monmouth County), recently featured on "Legendary Eats" by Food Insider.

The video is titled "The Pork Roll (Or Taylor Ham), Egg, And Cheese," of course, egging on the never-ending debate: Is it Taylor Ham, or Pork Roll?

Never mind what you call it, the sandwich is a rite of passage in New Jersey, the website says on the video description. And quite frankly, they're right.

The Route 36 deli has been featured in several other news reports over the years, including "20 Restaurants You Have To Visit In New Jersey Before You Die" in 2016.

It was also ranked No. 6 on NJ.com's list of "Best Taylor Ham/Pork Roll Sandwiches Ranked."

Click here for the full "Food Insider" video.

to sign up for Daily Voice's free daily emails and news alerts.

The Link Lonk


November 01, 2020 at 02:22AM
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'Food Insider' Video Highlights Jersey Shore Deli's Pork Roll (Or Is It Taylor Ham?) - Daily Voice

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Pork

Hitting the pig time! Sales of pork products and 'special vehicles' see exports to Vietnam surge - The First News

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Attributing to the staggering leap have been sales in pork meats, ‘special vehicles’ such as ambulances, milk and lactose. Polish Investment and Trade Agency

Defying the economic downturn caused by Covid-19, latest statistics show that Poland’s exports to Vietnam have jumped by a staggering 18% this year.

The surprising rise saw Polish exports to the Asian country soar from USD 215 million to USD 254 million in the first eight months of 2020.

According to Piotr Harasimowicz, the increase has been a result of a trio of factors – Covid-19, the US-China trade dispute, and a favourable EU trade agreement.Peter. P. Harasimowicz/Facebook

Products driving this increase included fresh, chilled and frozen pork meats which recorded a 119% year-on-year rise and milk and cream whose export surged by 65%. Elsewhere, sales of lactose, glucose and artificial honey were up by a whopping 525%.

Conversely, imports from Vietnam fell by just under 4%, though coffee and food products still enjoyed rising demand. Polish Investment and Trade Agency

However, the biggest increase was reserved for the sale of ‘special vehicles’ such as ambulances; leaping by 3,520%, the export of these accounted for USD 35 million.

Piotr Harasimowicz, the Chief Representative Officer of the Polish Investment and Trade Agency (PAIH) in Vietnam, attributed the rise to a trio of factors, namely the effects of the Covid-19 crisis, the US-China trade dispute and the new free trade agreement with the EU.   

A load of porkies! Polish pork products continued to enjoy strong demand in Vietnam.Peter. P. Harasimowicz

Conversely, imports from Vietnam dropped by just under 4%, though coffee and food products such as coconuts, cashews and Brazil nuts did see an increase when compared to the same time period last year.  

While Poland and Vietnam have enjoyed diplomatic ties since 1950, the Polish Trade and Investment Agency office in Ho Chi Minh City was only established in November 2017 when it was inaugurated during an official state visit by President Andrzej Duda.

The Link Lonk


October 31, 2020 at 11:25PM
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Hitting the pig time! Sales of pork products and 'special vehicles' see exports to Vietnam surge - The First News

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Pork

North Mississippi beef expo benefitted cattle farmers | Pontotoc Progress - Northeast Mississippi Daily Journal

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The Mississippi State University Extension Service strives to improve the profitability and efficiency of agriculture producers.  The North Mississippi Beef Expo, held at the Tippah County Fairgrounds on October 22nd, served to accomplish this mission. 

The North Mississippi Beef Expo included excellent speakers that benefited participating beef cattle farmers. The leading sponsors of the event included the Mississippi State University Extension Service, Farm Bureau of Mississippi, the Mississippi Cattlemen’s Association, Chickasaw Equipment Company, and Mississippi Land Bank. The presenters and the topics discussed at the North Mississippi Beef Expo are listed below.

Cow Nutrition – Dr. Brandi Karisch and Dr. Kelsey Schubach

Dr. Karisch and Dr. Schubach discussed strategies to efficiently manage the nutritional programs in beef cattle operations. They explained that forage testing can be used to determine the amount of supplemental nutrition that is needed. Overfeeding results in wasting time and money, while underfeeding animals may result in reduced growth and lower reproduction success. Nutritional requirements for beef cattle can be determined by using the MSU Extension publication referenced at the following weblink http://extension.msstate.edu/sites/default/files/publications/publications/p2528.pdf

Mineral Supplementation – Dr. Shane Gadberry

Dr. Gadberry discussed the importance of including a forage mineral analysis when forage quality is tested.  The amount and type minerals needed can be determined by comparing forage nutrient composition to beef cattle mineral requirements. Dr. Gadberry also stated that detailed herd performance records should be referenced when changing mineral supplementation strategies. 

Cattle Market Update – Dr. Josh Maples

Dr. Maples discussed the status of cattle markets in the United States. COVID-19 closed restaurants and caused disruptions at processing plants resulting in tremendous impacts on cattle markets. Markets have begun to stabilize allowing more normal seasonal factors to influence cattle prices. Increasing drought conditions in areas of the U.S. could have a negative impact future cattle prices. 

Mississippi Cattlemen’s Association (MCA) Update – Mr. Andy Berry described the efforts of the MCA to represent and advocate for Mississippi cattle producers.  Mr. Berry informed participants that the second signup period for the Corona Food Assistance Program ends on December 11th. Mr. Berry also discussed other topics including transportation hours of service regulations, the Cattle Market Transparency Act, and the Mississippi Agriculture Stabilization Act.  

Forage Economics – Dr. Jeff Johnson

Dr. Johnson discussed the importance of determining hay production costs including those associated with machinery.  The MSU Extension Service forage enterprise budget program was introduced as a tool for cattle farmers to use when formulating hay production strategies. The MSU forage enterprise budget program can be found at https://www.agecon.msstate.edu/whatewedo/budgets.php.  

Animal Disease Traceability – Dr. Nancy Jackson

Dr. Jackson is a veterinarian with the Mississippi Board of Animal Health. She discussed the Animal Disease Traceability Mandate. This program is intended to trace and combat infectious livestock disease outbreaks.  Beginning January 1, 2023 electronic identification tags will be required when cattle are sold.  Farm premise identification numbers will also be required to improve the response to control diseases. 

Dr. Jackson also discussed Bovine Trichomoniasis (Trich) regulation and control.  Trich is a sexually transmitted disease that causes calf abortions. This disease can result in up to 50 percent calf losses and extended calving intervals.  

The Trich Control Regulation states that bulls that are sold must have a valid negative Trich test or a signed virgin bull statement.  More information about Trich can be found through the following web-link http://extension.msstate.edu/sites/default/files/publications/miscellaneous/BRO_M1647_TrichomoniasisCattle_062020_web.pdf.

The North Mississippi Beef Expo is a perfect example of the support that the Mississippi State University Extension Service provides agriculture producers. Contact me by calling 662-489-3910 or emailing james.shannon@msstate.edu, if you would like to learn more about the topics that were discussed.  

The Link Lonk


November 01, 2020 at 12:06AM
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North Mississippi beef expo benefitted cattle farmers | Pontotoc Progress - Northeast Mississippi Daily Journal

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Beef

Fried chicken pillows with sizzling ASMR audio will soothe your soul, rouse your appetite - Japan Today

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Japanese brand Felissimo has become widely known for its humorous “You + More” range, which includes fantastical offerings like this giant sleeping seal that stores your cushions and ramen towels for drying your face.

Now the fun-loving brand has returned with a brand new item that’ll put a smile on your dial, particularly if you’re a fan of fried chicken. Named “Mocchiri Juicy Karaage Cushion” (“Springy Juicy Fried Chicken Cushion“), this new product looks exactly like…a piece of deep-fried chicken.

Like all Felissimo products, this one has been thoroughly researched and designed with attention to detail. Everything from the familiar uneven shape of karaage and the springy texture of the crispy thigh meat has been perfectly replicated.

Chicken-nuggets-fried-pillows-cushions-lol-funny-ASMR-shop-buy-Japanese-products-Japan-2.jpg

For the discerning fried chicken lover, there are three different designs available, each retailing for 3,300 yen each. There’s the standard fried chicken that’s “small and easy to eat” (left); fried chicken that’s “so good you’ll want to save it for the end of the meal” (middle); fried chicken with “the best ratio of meat and skin” (right).

And in case these cushions weren’t weird enough for you, they also come with a side pocket so you can slide your smartphone in there.

Chicken-nuggets-fried-pillows-cushions-lol-funny-ASMR-shop-buy-Japanese-products-Japan-3.jpg

And enjoy the soothing ASMR sounds of chicken sizzling in the fryer, by playing this 15-minute clip they’ve provided below.

▼ Still want more? Then how about this giant lemon wedge pouch (3,300 yen)?

Chicken-nuggets-fried-pillows-cushions-lol-funny-ASMR-shop-buy-Japanese-products-Japan-7.jpg

In Japan, karaage is commonly served with a wedge of lemon, so lazing about with this collection will make you feel as if you’re lying on a plate of karaage at an izakaya tavern.

Oh, you want even more? Then how about adding an oyster cushion (3,080 yen) to your collection?

Chicken-nuggets-fried-pillows-cushions-lol-funny-ASMR-shop-buy-Japanese-products-Japan-9.jpg

In fact, with so many weird and wonderful items in the range, there’s no end to the zany combinations you can create to match your decor.

Related: Felissimo online store (worldwide shipping available from the Felissimo English-language site)

Source: PR Times

Read more stories from SoraNews24.

-- Forget chocolate and strawberry – Japan now has fried chicken-flavored ice cream

-- Suntory’s brilliant new canned cocktail is made specifically to taste great with fried chicken

-- Yoshinoya, Japan’s biggest beef bowl chain, is now serving fried chicken in Tokyo

© SoraNews24 The Link Lonk


November 01, 2020 at 03:54AM
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Fried chicken pillows with sizzling ASMR audio will soothe your soul, rouse your appetite - Japan Today

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Fried Chicken

China local authority warns of coronavirus on packaging of imported Brazilian pork - Successful Farming

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BEIJING, Oct 31 (Reuters) - Packaging on a batch of frozen pork imported from Brazil which had entered a district in Eastern China's Shandong province has tested positive for the coronavirus, the local government said.

Residents of the Wendeng district in Weihai city who may have come into contact with the pork should report to authorities, the local government said in a notice.

It did not say which Brazilian company the frozen meat came from. (Reporting by Gabriel Crossley, Editing by Angus MacSwan)

© Copyright Thomson Reuters 2020. Click For Restrictions - http://about.reuters.com/fulllegal.asp

The Link Lonk


October 31, 2020 at 07:10PM
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China local authority warns of coronavirus on packaging of imported Brazilian pork - Successful Farming

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Pork

'Food Insider' Video Highlights Jersey Shore Deli's Pork Roll (Or Is It Taylor Ham?) - Rutherford Daily Voice

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Eggs go on top or between the meat, but never below.

That's just one secret an excellent breakfast sandwich at Slater's Deli in Leonardo (Monmouth County), recently featured on "Legendary Eats" by Food Insider.

The video is titled "The Pork Roll (Or Taylor Ham), Egg, And Cheese," of course, egging on the never-ending debate: Is it Taylor Ham, or Pork Roll?

Never mind what you call it, the sandwich is a rite of passage in New Jersey, the website says on the video description. And quite frankly, they're right.

The Route 36 deli has been featured in several other news reports over the years, including "20 Restaurants You Have To Visit In New Jersey Before You Die" in 2016.

It was also ranked No. 6 on NJ.com's list of "Best Taylor Ham/Pork Roll Sandwiches Ranked."

Click here for the full "Food Insider" video.

to sign up for Daily Voice's free daily emails and news alerts.

The Link Lonk


November 01, 2020 at 02:22AM
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'Food Insider' Video Highlights Jersey Shore Deli's Pork Roll (Or Is It Taylor Ham?) - Rutherford Daily Voice

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Pork

The beef on the different grades of it - The Steubenville Herald-Star

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Dear Readers: Do you know the grades of beef? Is it worth paying more for the best quality? The United States Department of Agriculture (www.USDA.gov) has standards for meat grading.

The most common grades of beef are prime, choice and select. Let’s take a look at these:

– Prime has lots of fat marbling for juiciness and flavor. High-end steakhouses usually serve prime. Prime roasts and steaks are excellent for broiling, roasting and grilling.

– Choice is high quality beef but has less marbling. Roasts and steaks from the loin and rib will be tender and flavorful, but cuts from the rump, round or chuck will be most tender if braised.

– Select is still fairly tender, but may lack some of the flavor and juiciness because of less marbling.

Always read the label, visit the USDA website for more information, or check with your butcher to make sure you’re getting the quality grade of meat you desire. — Heloise

Low-salt mushroom soup

Dear Heloise: I’d like to have a recipe for cream of mushroom soup that doesn’t contain as much salt as canned soup. Do you have one? — Terry in New York

Terry, yes, I do! This generic cream soup recipe can be the base for any cream soup you make, including mushroom. You’ll need:

1 cup nonfat dried milk powder

1 T. dried onion flakes

2 T. cornstarch

2 T. chicken bouillon powder

1/2 teaspoon dried basil, crushed

1/2 teaspoon dried thyme, crushed

1/4 teaspoon black pepper

Mix all of these ingredients together.

To make the soup base, add 2 cups cold water to the mix in a large saucepan and stir constantly over medium heat until thick. Then, add your main ingredient, such as mushrooms, potatoes, broccoli or celery and cook for a few minutes longer. Salt can be added if desired. Soup is great for lunch or dinner, especially on chilly, fall days. — Heloise

FYI: You can mix up the dry ingredients for the cream soup base in an airtight container to be used whenever you crave a nice, hot bowl of homemade soup.

Permanent marker removal

Dear Heloise: An old teacher’s trick to remove permanent marker from a whiteboard is to carefully go over the permanent mark with a non-permanent marker, wiping immediately as you go over the stain. — Doug C, via e-mail

(Heloise is a columnist with King Features Syndicate.)

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The Link Lonk


October 31, 2020 at 11:15AM
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The beef on the different grades of it - The Steubenville Herald-Star

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Beef

The beef on the different grades of it - The Daily Times

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Dear Readers: Do you know the grades of beef? Is it worth paying more for the best quality? The United States Department of Agriculture (www.USDA.gov) has standards for meat grading.

The most common grades of beef are prime, choice and select. Let’s take a look at these:

– Prime has lots of fat marbling for juiciness and flavor. High-end steakhouses usually serve prime. Prime roasts and steaks are excellent for broiling, roasting and grilling.

– Choice is high quality beef but has less marbling. Roasts and steaks from the loin and rib will be tender and flavorful, but cuts from the rump, round or chuck will be most tender if braised.

– Select is still fairly tender, but may lack some of the flavor and juiciness because of less marbling.

Always read the label, visit the USDA website for more information, or check with your butcher to make sure you’re getting the quality grade of meat you desire. — Heloise

Low-salt mushroom soup

Dear Heloise: I’d like to have a recipe for cream of mushroom soup that doesn’t contain as much salt as canned soup. Do you have one? — Terry in New York

Terry, yes, I do! This generic cream soup recipe can be the base for any cream soup you make, including mushroom. You’ll need:

1 cup nonfat dried milk powder

1 T. dried onion flakes

2 T. cornstarch

2 T. chicken bouillon powder

1/2 teaspoon dried basil, crushed

1/2 teaspoon dried thyme, crushed

1/4 teaspoon black pepper

Mix all of these ingredients together.

To make the soup base, add 2 cups cold water to the mix in a large saucepan and stir constantly over medium heat until thick. Then, add your main ingredient, such as mushrooms, potatoes, broccoli or celery and cook for a few minutes longer. Salt can be added if desired. Soup is great for lunch or dinner, especially on chilly, fall days. — Heloise

FYI: You can mix up the dry ingredients for the cream soup base in an airtight container to be used whenever you crave a nice, hot bowl of homemade soup.

Permanent marker removal

Dear Heloise: An old teacher’s trick to remove permanent marker from a whiteboard is to carefully go over the permanent mark with a non-permanent marker, wiping immediately as you go over the stain. — Doug C, via e-mail

(Heloise is a columnist with King Features Syndicate.)

Today's breaking news and more in your inbox

The Link Lonk


October 31, 2020 at 02:07PM
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The beef on the different grades of it - The Daily Times

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Beef

Certified Piedmontese uses Initiatives to Make Better Beef - Norfolk Daily News

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LINCOLN, Neb., Oct. 30, 2020 /PRNewswire/ -- Certified Piedmontese—a Lincoln, Nebraska – based beef company – has many initiatives to make it the better beef.

Certified Piedmontese, is committed to doing things the right way. Their goal is producing the healthiest, highest-quality beef products available. Certified Piedmontese takes a completely different approach than other cattle producers.

Certified Piedmontese cattle never receive antibiotics. What it comes down to is that healthy cattle do not need antibiotics, ever. When it comes to hormones, animal by-products, and steroids Certified Piedmontese cattle are never given any.

Just like humans, the nutrition cattle have, has a huge impact on overall health. Their cattle receive only quality nutrition that consists of prairie grasses supplemented by crops grown by our ranchers.

The cattle spend on family ranches in the Midwest, where they are free to roam in the comfortable surroundings.

Preserving the natural resources while still providing our cattle balanced nutrition, makes this practice sustainable for the environment. It also allows for more consistency in your product, while also having more health benefits for the consumer and for the animal.

This higher standard of care is the type of quality they want to come across in all aspects of Certified Piedmontese's product and business.

Where Food Comes From, Inc., an independent third-party organization that audits each year to approve certifications that account for consistency and traceability. This verifies their transparency as a company.

When it all comes together—the uniqueness and quality of the breed, our commitment to transparency and doing things right, and the data and verification to back it all up—Certified Piedmontese is inarguably a beef product that's a premium product. And if you value quality, it is the better beef.

About Certified Piedmontese

Certified Piedmontese is real beef raised in the Midwest, Certified Piedmontese is a healthier option that is naturally leaner, more tender, and flavorful — it is what beef really tastes like.

Our Piedmontese cattle are raised responsibly on family ranches across the Midwest through a ranch-to-fork process that ensures traceability, environmental sustainability, humane animal handling.  All Certified Piedmontese beef is verified all-natural and raised without hormones, antibiotics, or steroids. This ensures healthier cattle and higher-quality beef for consumers. Learn more at Piedmontese.com.

Contact Certified Piedmontese

http://www.Piedmontese.com

customer-service@piedmontese.com 

(800) 414-3487

The Link Lonk


October 31, 2020 at 04:31AM
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Certified Piedmontese uses Initiatives to Make Better Beef - Norfolk Daily News

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Beef

The Wrong Way to Modernize Beef Inspection - Food Safety News

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Opinion

Earlier this week, Tyson Foods indicated that it will soon replace over a dozen federal food safety inspectors in its Holcomb, Kansas beef plant with company employees, pursuant to regulatory waivers that will also allow the company to raise line speeds. However you feel about the current beef inspection system, this is the wrong way to reform it.

USDA has issued its waivers pursuant to a rule whose purpose is “to permit experimentation so that new procedures, equipment, and/or processing techniques may be tested to facilitate definite improvements.” 9 CFR s. 303.1(h). The waivers apply to the Holcomb plant’s regulatory obligations in areas including inspection staffing, handling of bruised parts, line speed, and microbiological testing. In news reports, Tyson has indicated that it intends to employ “vision systems and machine learning in beef carcass inspection” at the Holcomb plant. Tyson’s waiver application, however, makes no mention of such technologies, at least not in portions of that document available to the public. Rather, it argues that waivers should be available to allow cattle slaughter establishments to operate under an inspection system pilot—“HIMP”—that USDA developed for poultry and swine slaughter establishments in 1997.

“HIMP” stands for HAACP-Based Inspection Models Project; HAACP for Hazard Analysis Critical Control Point.

USDA has expanded this acronym within an acronym pilot inspection program for poultry and, under the Trump Administration, it has sought to do the same for swine slaughter inspection, although its rulemaking has been challenged in court. Labor advocates have opposed the HIMP program because increased line speeds make workers unsafe. Unsafe workers tend to make unsafe food.

Food safety advocacy groups like mine have also opposed HIMP expansions because USDA has failed to set up a scientifically valid experiment to evaluate how the inspection reforms will actually affect food safety. In the case of swine slaughter, because USDA has no applicable Salmonella performance standards, it has lacked a critical yardstick by which to make an apples-to-apples comparison of HIMP versus traditionally inspected plants.

This measurement problem is even more exacerbated in the case of the Holcomb plant’s regulatory waivers. Intuitively, removing government inspectors and line speed caps will negatively affect food safety, all else equal; USDA has conceded as much. But Tyson and USDA have done little to assure consumers that the waivers will yield the “definite improvement” required by USDA regulations. Indeed, Tyson’s waiver application claims only that the “requested waivers will not adversely affect product safety.”

Unfortunately, this has become a common refrain at USDA. The agency justified its recent swine slaughter inspection rule not as an improvement to food safety, but as a way to boost efficiency without a “significant” impact on food safety. The same rationale has motivated line speed waivers for poultry plants, with Under Secretary Mindy Brashears recently heralding in this publication a study that found “the presence of Salmonella or other indicators of process control, such as non-compliance records for regulations associated with process control and food safety, are not significantly increased in establishments with higher line speeds.” (emphasis added)

There are reasons to doubt whether USDA’s reforms are so benign, not least of which is the agency’s reluctance to collect and share data about the performance of plants participating in its New Poultry Inspection System and hog HIMP pilot, and the fact that the sole author of the study on poultry line speeds, Louis Anthony Cox, Jr., is a notorious industry shill, as explained in David Michael’s book The Triumph of Doubt: Dark Money and the Science of Deception. As Michaels explains:

Not just his science, but Cox’s integrity was called into question by the FDA following his efforts on behalf of Bayer to defend the use of an antibiotic in poultry production that the FDA believed would increase the development and spread of antibiotic-resistant campylobacter infections in humans. Taking an action that almost never occurs, in 2005, President George W. Bush’s FDA commissioner actually excluded Cox’s testimony from the proceedings; the agency found that he “intentionally misquoted published articles,” and “Dr. Cox’s credibility was such that his testimony was so unreliable that it was inadmissible.”

Yet, even assuming for the sake of argument that the agency is correct, that waiving regulatory requirements leaves us more or less as safe as we were before, the consequences for consumers are still untenable.

In the United States, progress on reducing foodborne illness has largely stalled in recent years. In fact, the most recent CDC data shows an upward trend in reported foodborne illnesses caused by pathogens including Campylobacter, for which USDA suspended verification testing in poultry in 2018, and Shiga toxin-producing E. coli (STECs), for which cattle are the primary reservoir. New culture-independent diagnostic testing (CIDTs) may account for some of the increase in reported foodborne illness cases, but CDC researchers have made clear that “identification of infections that might not have been detected before the adoption of CIDTs cannot explain this overall lack of progress.”

Fortunately, we know how to get out of this rut, particularly when it comes to meat and poultry. As the industry is fond of pointing out, raw meat is not sterile. Despite the antimicrobial sprays applied in the slaughter and processing facilities, low levels of pathogens persist. Sometimes not so low levels persist. Because not everyone follows safe handling and cooking instructions with the precision of a NASA scientist, and not everyone has the immune system of LeBron James, people get sick. To make meat and poultry safer for consumers, the industry needs to do more on the farm to reduce the food safety risks. This is not controversial. USDA’s own Dr. Brashears has written that “[p]re-harvest reduction of E. coli O157 colonization will require targeted intervention strategies and should reduce contamination of carcasses thereby enhancing public health.” Yet USDA offers precious few incentives for industry to invest in these “pre-harvest” strategies.

That needs to change, ideally with legislative reform. Even under the current law, however, USDA has ample flexibility to make meat and poultry safer. Instead of simply asking companies to maintain the status quo in exchange for regulatory waivers, why not require them to adopt better food safety practices, and to demonstrate progress with transparent, quantitative criteria? Why not require companies to make public the information that they submit in support of waiver applications? USDA officials are quick to claim that they lack authority to go on farm, or that they cannot divulge “confidential” information, but companies do not have to participate in these “experimental” programs. So while USDA cannot require a company to say, vaccinate cattle in feedlots for E.coli—a practice that, incidentally, would make our lettuce safer as well—USDA can take into account a company’s vaccination program when it determines whether that company’s plant is a good candidate for a regulatory waiver. And it can tell companies that anything they submit to USDA in support of a waiver application will be disclosed to the public.

Almost always, a more transparent food system is a safer food system. Unfortunately, however, we are very short of what most knowledgeable, disinterested observers would consider an optimal level of transparency in our food system. One need only glance at the copy of Tyson’s regulatory waiver application made available to the public—blackened with extensive redactions—to appreciate that fact. But it doesn’t have to be this way. Safer meat and poultry is achievable, we just need leadership that is willing to stand up to industry and ask for it.

(To sign up for a free subscription to Food Safety News, click here.)

The Link Lonk


October 31, 2020 at 11:34AM
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The Wrong Way to Modernize Beef Inspection - Food Safety News

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Beef

Friday, October 30, 2020

Fried Chicken Sandwich Shop Queen Mother’s Is Leaving D.C.’s Virtual Food Hall - Eater DC

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Queen Mother’s, a new fried chicken sandwich vendor based inside takeout- and delivery-only food hall Ghostline, is leaving the chef’s collective in Glover Park less than three months after appearing in its opening lineup.

Chef Rock Harper, the D.C. area hospitality vet and podcast host behind the chicken sandwich brand, announced in an Instagram post this week that Sunday, November 8, would be the last day for customers to try Queen Mother’s at Ghostline. When reached by Eater, Harper confirmed Queen Mother’s was leaving November 8 and declined to comment on the reasoning behind the move.

Aaron Gordon, the D.C. restaurateur who founded Ghostline, says in a statement sent to Eater that Harper is “starting to look for a new, more permanent home.”

“Rock is wonderful and Queen Mother’s has been a huge hit!” Gordon writes. He goes on to say that Ghostline “always intended to keep our concepts new and fresh. That includes changing them out from time to time.”

Harper, a former executive chef at B. Smith’s who won the third season of Hell’s Kitchen, sells four types of fried chicken sandwiches: a “classic” with Virginia pickles and a Queen’s sauce, a Nashville hot, a spicy Korean flavor with kimchi and cabbage slaw, and a Virginia honey butter style.

Including Queen Mother’s, Ghostline currently houses eight different brands: an alcohol-fueled Ghostbar; breakfast cafe Ghost Dog Egg Man; Red Velvet cupcakes; Glover Park ice cream; Little Beast pizzeria; Ramen by Uzu; and Tokri, which sells Indian khichdi bowls from DC Dosa’s Priya Ammu.

Naomi Gallego, the Little Beast chef who brought Detroit-style pizza to D.C. at Gordon’s Red Light bar, is developing a Tex-Mex option for Ghostline. Soon after Queen Mother’s leaves, new culinary operations director Peter Smith plans add a delicatessen, tentatively called Sandwich Beast, that will sell sandwiches found throughout Jewish and Italian delis.

The Link Lonk


October 31, 2020 at 12:39AM
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Fried Chicken Sandwich Shop Queen Mother’s Is Leaving D.C.’s Virtual Food Hall - Eater DC

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Fried Chicken

Pig farmers celebrate Pork Month - NTV

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[unable to retrieve full-text content]Pig farmers celebrate Pork Month  NTV The Link Lonk


October 30, 2020 at 10:15PM
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Pig farmers celebrate Pork Month - NTV

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Pork

Sales Overseas Boost US Pork, Helping Defray 2020's Challenges - WVIK

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Pork producers in the Midwest had great hope for 2020, in part because China was still rebuilding its swine herd after a devastating African swine fever outbreak. Still, the Sino-American trade war had barely cooled as the Phase 1 deal was signed early in the year, suggesting over-reliance on China could backfire.

 

“We’re leaving no stone unturned,” said Ted McKinney, U.S. Department of Agriculture undersecretary for trade and foreign agricultural affairs. “If we can sell an extra container of pork somewhere, that’s an extra container of pork that came from somebody’s farm or ranch and that’s what we want to do.”

 

McKinney says some trade bailout money went into developing new markets. He sees promise in a pending trade deal with Kenya and says other African and Southeast Asian countries are also on his radar.

 

He spoke during the “How pork exports can save your bacon” webinar sponsored by Agri-Pulse, an agricultural media service. 

 

“This is a challenging time. It’s a challenging time to be a farmer and I can’t sugar-coat that,” said Jan Archer of Archer Farms in North Carolina. “We are so grateful for our international markets.” 

 

Those markets can add more than $7 per head to the total price a farmer gets for a pig, said Dermot Hayes, an agricultural economist at Iowa State University. That’s because they complement the domestic consumers’ needs. 

 

“We like the middle parts of the animal, the loin, tenderloin, the rib and the belly,” Hayes said, “and are not big consumers of picnics or butts or hams.” 

 

He says consumers overseas value those cuts along with the feet, ears, tongues, and offal. 

 

“We need those export markets to eat the pieces that we’re not as interested in and in so doing, they reduce the break-even price of producing the loin, the rib and the belly for the American consumer,” he said.

 

In other words, the price of bacon here is kept lower by the demand for other parts of the pig in other places. 

 

The pig herd in the U.S. is slightly bigger than this time last year, though a little smaller on August 1 than it was on June 1, according to the most recent USDA Hogs and Pigs report. That’s likely the result of disruptions in the industry in the spring as the pandemic spread. Farmers had been planning for a bigger year and then some had to divert pigs from the market when packing plants temporarily closed, while others may have slowed their breeding plans. 

 

“Our exports this fall will continue to be strong. They were extremely strong last fall and I think we’ll meet that level and end up year-over-year about where we are now, at 70-80 percent increase in exports,” Hayes said. “Remember the headwinds we faced. Think how amazing that is, given what happened this year.”

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October 31, 2020 at 03:45AM
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This fried chicken with black-eyed peas is one of 100 Dishes to Eat in Alabama - Alabama NewsCenter

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A stone’s throw from Alabama State University in Montgomery is a restaurant serving up some of the best Southern food in Alabama.

J.W. Beverette’s Soul Food uses owner Teresa Jackson’s family recipes. While Jackson dreamed of opening a restaurant 22 years ago, she got her college degree and worked in another career until her love for cooking and entertaining couldn’t be ignored and she opened J.W. Beverette’s about three years ago.

The restaurant was successful and building a strong customer base year over year when COVID-19 hit. Jackson made the pivot to boosting her carryout business and changing the days it is open from five days a week to seven.

Fried Chicken and Black-Eyed Peas one of 100 Dishes to Eat in Alabama from Alabama NewsCenter on Vimeo.

She said the slow response of some of the larger restaurants to reopen during the pandemic benefited J.W. Beverette’s and caused more people to give the restaurant a try.

“It really gave us an opportunity to introduce our restaurant to the community at large,” Jackson said.

If they tried the Fried Chicken and Black-Eyed Peas, there is a good chance they became customers for life. The dish has earned a spot on the Alabama Tourism Department list of 100 Dishes to Eat in Alabama.

“Our fried chicken – it’s the prettiest fried chicken you’re ever going to see, first of all – the spice that we use on it gives it this very unique color,” Jackson said. She said the black-eyed peas are cooked in chicken stock but that’s as much as she would divulge.

J.W. Beverette’s Soul Food in Montgomery is on South Decatur Street near Alabama State University. (contributed)
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October 30, 2020 at 10:02PM
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This fried chicken with black-eyed peas is one of 100 Dishes to Eat in Alabama - Alabama NewsCenter

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New fried chicken sandwich restaurant Motel Fried Chicken will open for delivery in San Antonio in December - mySA

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Fried chicken sandwiches will soon take flight in San Antonio with the launch of a delivery-only business dubbed Motel Fried Chicken in December.

San Antonio chef James Canter has partnered with Philadelphia-based chef Chad Rosenthal to bring his concept to Texas. Rosenthal launched Motel Fried Chicken in Philadelphia earlier this year. He and Canter hope to expand the model through Texas and westward, and are eyeing Austin as their next location soon.

Motel Fried Chicken will serve buttermilk fried chicken sandwiches using Rosenthal’s detail-oriented recipe that first brines the poultry in an herb-heavy solution and then finishes with additional fresh herbs in the breading.

Initially the business will only serve the chicken in sandwiches with mayonnaise and house-made pickles or as fried chicken tenders called Motel Pillows with the option of waffles fries on the side. Fried chicken baskets with other side dishes will be added at a later date.

The new business will operate as a ghost kitchen — a restaurant model in which there’s no brick-and-mortar location for dine-in or takeout — out of a kitchen inside the LocalSprout food hub in San Antonio, where Canter also houses his catering and food truck outfit Guerrilla Gourmet. Canter said they’ll debut Motel Fried Chicken on third-party food delivery platforms such as Grubhub, Uber Eats, Favor and others.

Canter and Rosenthal met through a chefs’ collective called Messlords, a group composed of chefs who’ve made appearances on Food Network cooking shows. Canter competed on the show “Guy’s Grocery Games” and Rosenthal has had multiple stints on “Food Network Star” and “Chopped.”

Messlords organizes cooking events for troops around the globe through the support organization Navy Entertainment. Canter and Rosenthal met during an event in Cuba.

Motel Fried Chicken initially will operate Tuesday through Saturday and the exact hours have not yet been set. More at motelfriedchicken.com or Facebook: @motelfriedchicken.

Paul Stephen is a food and drink reporter and restaurant critic in the San Antonio and Bexar County area. To read more from Paul, become a subscriber. pstephen@express-news.net | Twitter: @pjbites | Instagram: @pjstephen

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October 31, 2020 at 12:19AM
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WHAT'S FOR DINNER: Instant Pot pork roast shoulder - WPEC

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[unable to retrieve full-text content]WHAT'S FOR DINNER: Instant Pot pork roast shoulder  WPEC The Link Lonk


October 30, 2020 at 08:08PM
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WHAT'S FOR DINNER: Instant Pot pork roast shoulder - WPEC

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2021 Keystone Pork Expo postponed to April - National Hog Farmer

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The Pennsylvania Pork Producers Council, along with event co-host PennAg Industries Association, announced this week the decision to reschedule the popular Keystone Pork Expo from February to April 21. This move comes as a proactive measure to offer the best chance for the organizations to host the expo in-person in the new year.

This move also impacts Poultry Progress Day and the MidAtlantic Manure Summit, both held in conjunction with the Keystone Pork Expo. PennAg will likewise be postponing their annual banquet, held the same week as the expo, to April 20.

The expo has quickly become recognized as a leading animal agriculture event annually in the commonwealth, showcasing and bringing together the best of the best in Pennsylvania's growing pork, poultry and manure industries. The single-day event offers producers and industry professionals important opportunity for networking, education and access to innovative new products and services.

"Unfortunately, many similar events have been canceled or moved to a virtual format since the onset of the ongoing COVID-19 pandemic, resulting from continued and evolving restrictions placed on larger gatherings across the state, especially those held indoor," says PPPC Executive Director Jessica Darr. "PPPC recognizes and appreciates that our pig farmers, processors and industry partners have been hard at work through the pandemic from the very beginning and that, regardless of the virus or restrictions, the business of agriculture does not rest. We also recognize that our producers and industry partners find great value in the expo each year and intend to do everything possible to prevent this event from experiencing a similar fate as those that have been canceled."

For these reasons and out of an abundance of caution, PPPC and PennAg have made the decision to proactively change the date for the 2021 expo, as well as the PennAg Annual Banquet, for those who enjoyed participation in both events.

Rescheduled 2021 Expo and Banquet Dates

PennAg Annual Banquet — April 20

Keystone Pork Expo — April 21

As in recent years, these two events will be held back-to-back and once again hosted at Spooky Nook Sports Complex, Manheim.

By migrating from the usual mid-February schedule, the hosts hope the additional time will allow for the state to see significant improvement in the coronavirus situation, offering increased opportunity to host both the expo and banquet as "normally" as possible in these unprecedented times. PPPC and PennAg also hope that this move will offer some relief to those making plans for the 2021 Keystone Pork Expo, either as attendees or as sponsors and exhibitors, by minimizing the need to repeatedly shuffle schedules, travel itinerary and even regular duties on the farm or in the office, resulting from continued postponements, corporate and government policy changes, and so on.

"We continue to communicate closely with the venue and will be monitoring the evolving circumstances related to COVID-19 to ensure that current guidance from local, state and federal levels are properly followed," Darr says. "Even more, the safety and well-being of our attendees and exhibitors is and will remain a top priority throughout the planning process for both the expo and banquet."

Details about sponsorship and exhibitor opportunities are expected to be released in early to mid-December. The expo will remain free to attendees, but an advanced registration option will be encouraged to better enable appropriate planning for the event, which often attracts more than 1,200 people.

Further information and updates will be offered through the events page, Facebook and email. Questions or concerns regarding the expo or banquet in general, as well as exhibit space and sponsorships, should be directed to Jessica Darr at 717-651-5920.

Source: Pennsylvania Pork Producers Council, which is solely responsible for the information provided, and wholly owns the information. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset.
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October 30, 2020 at 08:02PM
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2021 Keystone Pork Expo postponed to April - National Hog Farmer

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Celebrate pork all year round - National Hog Farmer

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It's #FlashbackFriday, and with tomorrow marking the final day of #Porktober, I wish we could go back and start the month again. Thirty-one days is just not long enough to celebrate the world's most consumed protein, with a very long history.

According to the Pork Checkoff's Fun Facts About Pork History, the pig dates back 40 million years, with fossils indicating wild pigs roamed forests and swamps in Europe and Asia. China domesticated the pig around 4900 B.C. and by 1500 B.C., Europe also joined in.

When Christopher Columbus visited Cuba in 1493, he brought eight pigs with him, while Hernando de Soto (aka the "father of the American pork industry") brought 13 to Florida in 1529. Following in his footsteps Hernando Cortez introduced pigs to New Mexico in 1600 and Sir Walter Raleigh brought sows to Virginia's Jamestown colony in 1607.

In fact, the financial district of Lower Manhattan in New York City could thank the introduction of pigs for the name of its famous street. While Wall Street is a direct reference to a wall that was erected by Dutch settlers to help keep out the British and pirates. The wall was also used to keep grain fields protected from roaming pigs.

After the Revolutionary War pork production started moving west. By 1835, Cincinnati became known as "Porkopolis" as the country's primary hog packing center. Five years later, a quarter of a million hogs were being processed there annually.

In the 1900s, transportation and refrigerated railroad cars revolutionized the pork industry. Packing plants could now be placed closer to production rather than consumption, and the Midwest became a haven for pig farming with its rich soil and favorable climate.

By 1956, the U.S. pork industry had grown so much that it was determined there was a need for a publication devoted entirely to pig farming. The first edition of National Hog Farmer (Vol. 1, No. 1) was published in February 1956 in Grundy Center, Iowa. The eight-page newsletter was the first national paper devoted exclusively to pork producers.

The next 50 years brought many technological developments, such as enhanced genetics, improved reproduction efficiency and improved disease control, as former National Hog Farmer Editor Dale Miller details here.

Since Miller wrote that piece 25 years ago, I'm sure my colleague Kevin Schulz and myself could find 25 events or more that have continued to shape the U.S. pork industry. Look at 2020 alone.

Yes, the industry has a long, rich history, and there is no doubt that success has continued to breed success as the United States is now the world's third-largest pork producer. A job well done and thus the reason I think the pork industry should be celebrated no less than 365 days per year.

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October 30, 2020 at 07:44PM
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Celebrate pork all year round - National Hog Farmer

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NPPC Shares Pork Export Barriers with USTR - Pork Magazine

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On Oct. 29, NPPC provided comments to the Office of the U.S. Trade Representative (USTR) on significant barriers that U.S. pork exports face in various countries, including China, Brazil, the European Union (EU), Japan and Vietnam among others. 

“The United States is the top global exporter of pork, shipping nearly 2.6 million metric tons, valued at over $6.9 billion to more than 100 nations in 2019. Gaining and expanding access to markets around the world is paramount to the continued success of the U.S. pork industry,” NPPC wrote in its comments. 

NPPC said it welcomed the opportunity to provide comments and shared some of the trade barriers the U.S. faces. 

For example, Brazil has a de facto ban on U.S. pork that lacks any scientific justification and must be eliminated. U.S. pork exports to China face a 33% tariff, including a 25% retaliatory tariff based on remaining trade disputes between the two countries. Meanwhile, NPPC requests the EU eliminate tariff and non-tariff trade barriers in line with the free trade agreements it has with 20 other nations and recognize the equivalence of U.S. pork production practices and accept exports from all USDA-approved facilities. 

USTR will compile these comments as it begins drafting its 2021 National Trade Estimates Report on Foreign Trade Barriers. Read the full comments here.

More from Farm Journal's PORK:

How Will German Markets Respond to Growing Cases of ASF in Wild Boars?

Spain’s Domestic Demand for High-End Meat Dampened by COVID-19

U.S., Vietnam Sign $500-Million Deal to Form 'Pork Consortium'

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October 31, 2020 at 01:26AM
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NPPC Shares Pork Export Barriers with USTR - Pork Magazine

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National Beef “A” Shift Kill Floor 2 Hour Late Start on Friday - KSCB News.net

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[unable to retrieve full-text content]National Beef “A” Shift Kill Floor 2 Hour Late Start on Friday  KSCB News.net The Link Lonk


October 30, 2020 at 07:58AM
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National Beef “A” Shift Kill Floor 2 Hour Late Start on Friday - KSCB News.net

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Tyson to Replace Federal Inspectors With Own Employees at Beef Plant - Modern Farmer

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Back in March 2019, Tyson Foods proposed a waiver in which the work of some federal inspectors would be done by Tyson’s own employees. 

This week, Tyson announced that change will indeed begin at its beef processing plant in Holcomb, Kansas. According to Reuters, the duties of more than a dozen federal inspectors will, starting in January at this plant, be conducted by employees of Tyson itself.

This is the first time that this sort of deregulation has been done in a beef processing plant. Previously, a pilot program for five pork processing plants, which included outsourcing of inspections like this, was conducted. Proponents of deregulation—largely the meat processors —have pointed to this program as evidence that such outsourcing can work. That said, the Office of the Inspector General found that the program’s data collection was not maintained properly, and that non-compliance reports were actually extremely high at these pilot program plants.

In any case, the USDA granted the waiver this spring, and Tyson announced that it will be hiring 15 employees per shift to check carcasses for violations. This will go along with a drop in the number of federal inspectors, likely a decrease of more than a dozen, who are, of course, not paid by Tyson. (This is not to conclude that federal inspectors are infallible; Tyson actually sued the USDA in 2019, after finding out that an inspector signed forms without even entering the facility.)

But many, including the former chief veterinarian of the USDA, are concerned. That former USDA vet, Pat Basu, told NBC News that the move is “bypassing standards.” Those in charge of inspections now have a financial tie to the plant’s owners, who have a financial interest in not wanting any violations found. 

The Trump administration has for years attempted to loosen regulations, both for pathogens and worker safety, at meat processing plants.

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October 30, 2020 at 08:10PM
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Window of opportunity for U.S. pork in China likely to close - Feedstuffs

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China's record pork imports and a double-digit increase in pork shipments to other Asian nations hit hard by African swine fever have boosted the global pork industry since 2019, but the window of opportunity will likely close in the coming years, according to Rabobank’s “Pork Quarterly Q4 2020.”

“Stronger Asian demand has been extraordinarily timely, as it helped offset lost domestic demand and weaker exports due to COVID-19,” RaboResearch senior animal protein analyst Christine McCracken said.

This shift, she noted, has led to China now accounting for more than 40% of global pork imports, over four times larger than its nearest competitor. However, China has already begun to restore domestic hog production, and when it recovers, “exporters will be hard pressed to find alternative markets for these volumes.”

Rabobank estimates that China's breeding herd is 15% above trough levels and will continue to expand.

“Although the re-establishment of China’s breeding herd and production assets is a multiyear process, it is now apparent that China is confident in its ability to manage additional virus events,” the bank added.

Rabobank projects that China could return to 95% self-sufficiency as soon as 2024-25.

“This provides a window of continued opportunity for global pork exporters to see incremental demand increases, but this window is likely to close in the coming years,” Rabobank noted.

In 2021, Rabobank estimates that pork production will increase 10% from 2020 levels, which could result in a 20-30% drop (1 million metric tons) in pork imports.

“To put this in perspective, a drop of this magnitude equals about 10% of global pork trade, or more than is imported by all but the top two importers,” McCracken noted. “With five countries responsible for 85% of total pork imports annually, it may be increasingly difficult to redistribute the pork no longer needed by China.”

Once the decline occurs, Rabobank said exporting countries will be forced to find secondary trade markets, and this will likely result in larger domestic supplies. Due to a weaker global economy, larger domestic supplies will translate into weaker product pricing and lower hog values, the report said.

For now, Rabobank said weekly sales figures show that steady demand from China and exports during the fourth quarter will be solid. 

“While we forecast 2020 growth of 13%, we expect a decline in 2021, driven by lower demand from China,” Rabobank said.

Market recap

December live cattle futures started the week lower but posted gains as the week progressed. Contracts closed lower Monday at $103.40/cwt. and higher Thursday at $107.975/cwt.

November feeder cattle futures posted strong gains during the week. Contracts closed higher Monday at $130.575/cwt. and Thursday at $135.725/cwt.

The Choice and Select cutouts closed higher at $207.17/cwt. and $191.23/cwt., respectively.

February lean hog futures started the week higher but were unable to sustain the gains. Contracts closed higher Monday at $67.65/cwt. and Tuesday at $68.05/cwt. but fell Thursday to close at $65.60/cwt.

The pork cutout was mixed this week. The wholesale pork cutout was lower than last week, at $87.57/cwt. Loins and hams closed higher at $77.90/cwt. and $97.78/cwt., respectively. Bellies were sharply lower at $116.86/cwt., down from $174.34 the prior week.

Hogs delivered to the western Corn Belt were lower, closing at $62.41/cwt.

The U.S. Department of Agriculture reported the Eastern Region whole broiler/fryer weighted average price at 66.94 cents/lb. on Oct. 23.

According to USDA, egg prices were unchanged, with a mostly steady undertone. Supplies were generally moderate to heavy, and offerings were light to moderate. Demand was light to fairly good.

Large eggs delivered to the Northeast were lower at $1.08-1.12/doz. Prices in the Southeast and Midwest were also unchanged at $1.13-1.16/doz. and $1.00-1.03/doz., respectively. Large eggs delivered to California were lower at $1.77/doz.

For turkeys, USDA said the market was steady to firm, and demand was moderate to good. The price range was $1.15-1.20/lb. for hens and was nearly unchanged for toms at $1.12-1.20/lb.

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October 30, 2020 at 04:00AM
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Window of opportunity for U.S. pork in China likely to close - Feedstuffs

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Rabobank Q4: As China rebuilds, where will pork exports go? - Pig Progress

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Global pork demand has rebounded following the Covid-19 disruption, yet in many Asian markets supply remains constrained, leading to sharply higher pork prices. And what is the future of major pork exporters? Those are some of the key topics in Rabobank’s quarterly update.

The global agribusiness bank wrote that this imbalance continues to support strong export demand from the rest of the world, leading to sharply higher pork values. Globally, processors’ ability to respond remains constrained by labour availability, which limits packer capacity and efficiency, while new African Swine Fever (ASF) outbreaks in Europe pose a further obstacle.

Due to rising feed costs, weaker economic trends, and slower export growth as China rebuilds its domestic hog supply, hog producers face a challenging outlook. In its analysis, Rabobank wrote: “As China restores its domestic hog production and gradually weans itself off the global market, exporters will be hard-pressed to find alternative markets for these volumes.

A good example of China’s building progress: the multi-storey pig farms by Yangxiang. - Photo: Henk Riswick

A good example of China’s building progress: the multi-storey pig farms by Yangxiang. - Photo: Henk Riswick

China: 40% of global pork imports

Record Chinese pork imports as well as double-digit increases in shipments to other Asian nations hit hard by ASF have kept the fortunes of the global pork industry afloat since 2019.

Christine McCracken, senior analyst – animal protein at Rabobank said, “Stronger Asian demand has been extraordinarily timely as it helped to offset lost domestic demand and weaker exports due to Covid-19. With this shift, China now accounts for over 40% of global pork imports, over 4 times larger than its nearest competitor.”

However, as China restores its domestic hog production and slowly but surely weans itself off of the global market, exporters will face a new challenge of finding new markets for these volumes. McCracken added, “Since its initial ASF outbreak in 2018, China has moved aggressively to re-establish local supplies, and it’s already seeing a rebound in domestic availability. Chinese pork production is expected to normalise by 2024, which will leave a global supply overhang.”

EU-27 + UK: Effects of ASF in Germany

Following the discovery of ASF in wild boar in Germany this September, hog markets fell sharply. Ensuing trade bans on German pork exports force a redistribution of pork within the EU and create additional supply chain disruption. It is likely that exporters in the Netherlands, Denmark and Spain will benefit, whereas German producers are likely to see prolonged market disruption.

To partially compensate for the loss of German exports, Rabobank expects to see stronger exports from other EU markets, although their ability to shift production to meet these export market opportunities is relatively limited in the near term. Rabobank expects that in 2021, pork production in the EU-27 and UK will be flat to down slightly, depending largely on what happens with import bans on German pork in the coming months.

US: Hog prices are up sharply

As limited evidence of pent up inventories remains, while packer interest remains high, hog prices are up sharply in the US. Pork prices are also higher (+22% month-on-month) on strong retail demand and a rebound in export sales that helped boost belly (+25%) and ham (+28%) values.

Rabobank expects that months of disappointing returns will drive a modest contraction in the herd in 2021. Over the summer, US pork exports slowed dramatically (+3.1% year-on-year) as demand from key markets in South Korea and Mexico dropped by double digits and sales to China moderated. However, weekly export sales seem to have stabilised in September, according to Rabobank.

Sales to Mexico have shown notable improvement in recent weeks, Rabobank wrote. Weekly sales figures also show steady demand from China, which, given the ASF-related ban on Germany’s exports, is unsurprising. Although Rabobank expects a solid export growth in the 4th quarter, the bank expects a decline in 2021, driven by lower demand from China.

Brazil: Reaching record pork export levels

Throughout the year, exports have grown steadily, Rabobank observed, reaching record levels and surpassing 2019’s full year volumes by August. Higher average pork values and strong global demand drove record sales in August, in spite of the strong devaluation of the Brazilian Real this year, rising feed prices, and soft domestic demand.

As average prices on shipments to China rebounded in August after falling in earlier months, export values are increasing as well. Strong exports led to a 72% year-on-year increase in Brazilian live hog prices and a 69% year-on-year increase in pork values.

The Link Lonk


October 30, 2020 at 03:00PM
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Rabobank Q4: As China rebuilds, where will pork exports go? - Pig Progress

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Thursday, October 29, 2020

Prime beef continues to surge - Beef Magazine

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At the end of September, Industry At A Glance highlighted the ongoing solid premium for Prime in the wholesale market.  That surge was surprising, given the sharp slowdown in food service volume in the past six months due to COVID. The column noted, “…the premium for Prime has been defying gravity – the moving average now stands above $30 and has been positively diverging from other categories in recent weeks.”  

That’s even more surprising given the production trends. That is, the fed steer/heifer mix has been producing more Prime product than ever – hovering around an astounding 10.5% of total production. This week’s graph provides a long-run view of quality grade trends dating back to 2000.   

10-29-20 beef market.png

Within that illustration, several key trends are important for the beef industry:

  • Coming out of the low water mark for beef demand in 1998, the beef industry struggled to raise the percentage of Choice and Prime within the slaughter mix for another 10 years.  
  • However, that all changed in 2008 – the percentage of cattle grading Choice began to surge – undoubtedly, one of the most important components contributing to beef’s surprising strength in the middle of the financial crisis.  
  • Meanwhile, production of Prime product began to significantly grow in 2015.  
  • During the past several years, the percentage of Choice within the slaughter mix has seemingly plateaued, but the percentage of Prime has nearly doubled over the past three years.  

And it’s the final aspect that’s really enabled the beef industry to maintain some continuity through COVID-19 – and also allowed many consumers to experience the very top end of beef quality they may not have had opportunity to enjoy otherwise.  

Whatever the outcome, it’s clear the beef industry has made great strides in terms of quality grade and that’s paid great dividends through the most challenging times. Ultimately, the self-reinforcing loop of higher premiums and more volume underscore the importance that a consumer-oriented focus is the ultimate path to success.

Nevil Speer is based in Bowling Green, Ky. and serves as director of industry relations for Where Food Comes From (WFCF). The views and opinions expressed herein do not necessarily reflect those of WFCF or its shareholders. He can be reached at nspeer@wherefoodcomesfrom.comThe opinions of the author are not necessarily those of beefmagazine.com or Farm Progress.

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October 30, 2020 at 12:25AM
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Prime beef continues to surge - Beef Magazine

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It’s back! How to grab KFC’s fried chicken-scented firelog before it sells out - KTSM 9 News

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While 2020 has robbed us of plenty of our favorite things, there’s at least one thing that will ensure we end the year on a positive note.

Yes, KFC’s fried chicken-scented yule long is back.

The 11 Herbs & Spices Firelog has sold out the past two years, so you’re going to watch to act fast if you hope to fill you home with the smell of fried delight.

This year, it’s being sold exclusively through Walmart and will cost you $15.88.

“We hope you’ll cuddle up with your family or friends with a bucket of our world-famous fried chicken and a warm fried chicken-scented fire this holiday season,” said Andrea Zahumensky, KFC U.S. CMO, according to a news release.

The firelog is made in partnership with Enviro-Log, an environmentally-conscious consumer products and recycling company.

“Since selling out last year, we have received weekly calls from hopeful fans wanting to get their hands on the 11 Herbs & Spices Firelog,” said Ross McRoy, president and founder of Enviro-Log.

It apparently sold out in just three hours in 2019, so act fast!

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October 30, 2020 at 04:07AM
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It’s back! How to grab KFC’s fried chicken-scented firelog before it sells out - KTSM 9 News

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Fried chicken averted in Elgin | Community | lagrandeobserver.com - La Grande Observer

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October 30, 2020 at 02:13AM
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Fried chicken averted in Elgin | Community | lagrandeobserver.com - La Grande Observer

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We taste test Wendy's new fried chicken sandwich - Chicago Tribune

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Raising Cane’s serves chicken tenders and not a lot else, so the chicken sandwich here is really just a bun with a few tenders tossed on. But guess what? Those tenders are breaded and fried in-house, so they have a crackly crust that shatters as you dig in. Plus, instead of boring mayo, the sandwich gets a liberal drizzle of Cane’s sauce, the restaurant’s own tangy, spicy concoction. $6.79

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October 29, 2020 at 03:44AM
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We taste test Wendy's new fried chicken sandwich - Chicago Tribune

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Pork Month 2020: Iowa producers celebrated for keeping families fed in a crisis - ktvo.com

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[unable to retrieve full-text content]Pork Month 2020: Iowa producers celebrated for keeping families fed in a crisis  ktvo.com The Link Lonk


October 30, 2020 at 06:20AM
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Pork Month 2020: Iowa producers celebrated for keeping families fed in a crisis - ktvo.com

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Exports of U.S. pork, beef drive demand for American corn - National Hog Farmer

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Through their investment in the Minnesota corn checkoff, farmers support the efforts of the U.S. Meat Export Federation. With 19 offices located worldwide, the organization is devoted to building relationships and educating markets abroad about the benefits of American pork and beef.

To continue to grow the export markets for pork and beef, USMEF focuses on strengthening relationships with current top customers, including Japan, Mexico, Korea and China (for pork). It also has a strong presence in emerging regions like Africa, Southeast Asia, as well as South America and Central America.

USMEF's on-the-ground efforts include educating consumers about the benefits of grain-fed pork and beef, which often includes sharing why paying for grain-fed is worth the added expense when compared to grass-fed.

"Grain-fed is an attribute for increased value. The reality is we aren't the cheapest price, in fact we are often the highest-priced product," USMEF CEO Dan Halstrom says. "Countries like Japan and Korea know that, and are willing to pay for it. Some developing regions are still learning the differences, and it is our job to tell the story of why grain-fed is so much better."

More than 14% of U.S. pork and beef is exported. The USMEF study projects these red meat exports will have a $23.1 billion market value to U.S. corn from 2020-29, and a $4.5 billion market value for U.S. dried distillers grains with solubles. Pork and beef have been the fastest growing category of corn use since 2015, according to the study.

Halstrom is optimistic exports of pork and beef will continue to play a valuable role. Helping continue that momentum, the U.S.-Japan trade agreement that went into effect last fall removed the in-bound duties on American beef and pork.

"We were at a significant disadvantage until that agreement," Halstrom says. "We were playing a little defense in that market, but now we can start to move on offense."

Building markets abroad is one of many ways Minnesota farmers' investment in the Minnesota corn checkoff is building a more profitable and sustainable future on the farm. Learn more about how the checkoff is building a brighter future on the farm by clicking here.

Source: Minnesota Corn Growers Association, which is solely responsible for the information provided, and wholly owns the information. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset.
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October 29, 2020 at 10:26PM
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Exports of U.S. pork, beef drive demand for American corn - National Hog Farmer

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Tyson to use own workers instead of some federal inspectors at beef plant - Food Dive

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Dive Brief:

  • In January, Tyson Foods will have its own employees replace more than 12 federal inspectors at its Kansas beef plant to oversee its "quality assurance and trimming tasks," Reuters reported.
  • The change is a result of a waiver the company filed with the USDA in March 2019 to shift the company’s inspections of cattle to employees. While the governmental regulatory agency approved the inspection waiver for certain parts of the process, USDA inspectors will continue to oversee carcasses and parts for defects or disease.
  • Health and safety at meatpacking plants is a discussion that has come to the forefront following waves of manufacturing shutdowns due to COVID-19, and it has amplified an already contentious environment for food safety oversight. Activists and meatpackers have been clashing in recent months over new rules that allow companies to conduct inspections through technology monitored by employees.

Dive Insight:

For the last several years, federal oversight at meat plants has been decreasing. In 2014, the USDA approved a mandate that "poultry facilities will be required to perform their own microbiological testing” and “sort their own product for quality defects before presenting it to FSIS inspectors." Then last year, pork producers were granted similar leeway in the inspection process to bring a larger proportion of the inspection process in-house.

Now beef producers are looking to lessen its federal oversight too, but this change in inspection protocol has been controversial. Reuters reported that activists are responding negatively to the authorization of Tyson employees taking on greater oversight, saying it was a move toward deregulation and "really problematic."

Despite pushback, the change is based on a 15-year federal pilot program at five pork plants across the country that was vetted by the USDA before the final ruling was made. Still, the number of foodborne illnesses has jumped in recent years, according to the Centers for Disease Control and Prevention. In 2018, millions of pounds of meat and poultry were recalled, and since December 2019, there have been at least 20 recalls involving meat products potentially contaminated by E. coli, salmonella, listeria or foreign matter.

For manufacturers though, this change represents an opportunity to potentially increase productivity. When the USDA authorized the Modernization of Swine Slaughter Inspection rule last year, not only was the number of government health and safety inspectors reduced by 40% through the use of an online inspection system, but the implementation of technology into the process facilitated the end to caps on processing line speeds. Bloomberg reported at the time that these changes allow for a 12.5% increase in annual production, which translates to a savings of $3.78 million.

But that move was heavily criticized. The United Food and Workers Commercial Union (UFWC) sued the USDA for the decision last year. The union filed another lawsuit against USDA this year for similar reasons as increasing production speed has come under additional scrutiny during the pandemic. To facilitate increased speed while ensuring consistency of inspection quality, Tyson is looking to eventually implement cameras and computer imaging to evaluate carcasses for any defects, Reuters reported.

Tyson’s anticipated shift to non-human inspections echoes its greater push to implement robotic processing capabilities to complete jobs that may be physically demanding, highly repetitive or dangerous. While machines may be able to consistently identify carcasses that are defective, the interim step of hiring in-house employees to replace a dozen federally trained inspectors will be an investment for the meat company. Tyson is now hiring 15 people per shift to check carcasses and worked with Iowa State University to develop training materials, Reuters reported.

The waiver to make this change was originally approved in March, but the pandemic delayed the change. This new process is now set to start in early 2021, joining the other companies that have made similar changes at poultry and pork plants.

The Link Lonk


October 29, 2020 at 10:08PM
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Tyson to use own workers instead of some federal inspectors at beef plant - Food Dive

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meat.indah.link Ingredients 1 pound hamburger 1 cup uncooked rice 2-1/2 cups water 1 onion, chopped 1 teaspoon salt 1 pint tomato ...

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