Northwest Harvest to give away 1,000 beef roasts in December - KING5.com

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As part of the Beef Counts program, Northwest Harvest will distribute beef roast meal kits to needy families.

SEATTLE — Northwest Harvest is beefing up their food offering this year thanks to a new partnership with the Washington Beef Commission.

Northwest Harvest will join the Beef Counts program this year and is preparing for their first ever beef roast event on Dec. 18. One thousand beef roast meal kits will be handed out for locals to prepare holiday meals.

This is a win-win connection that allows Northwest Harvest to offer nutrient-dense beef to shoppers at their SODO Community Market this December.

RELATED: Northwest Harvest partners with Beef Commission to feed thousands of families

The SODO market looks and feels like a grocery store, but there’s no cash register. The items are free to those in need, and during the pandemic a team of volunteers have been packing up bags of groceries to hand to locals through the front window. The pandemic forced the closure of the market for in-store shopping, but the innovative and passionate team at Northwest Harvest has re-invented their store to serve as a distribution hub and continues to feed hundreds of people every week. 

The Beef Counts program has been building since 2010 and united Washington’s beef community to work together to battle hunger. Beef farmers, ranchers, hunger relief agencies and Agri Beef have combined resources to donate more than $1 million and serve over 2.5 million servings of beef.  

This is a sense of pride for Northwest Harvest and the many famers and ranchers who are working to support them. Camas Eubelacker, owner of C&G Cattle Co. in Othello, says it takes a commitment from everyone in the beef community to make Beef Counts sustainable. 

“More importantly we’ve made beef’s high-quality protein available to food banks and families that can’t otherwise afford it,” said Eubelacker.

How to support Home Team Harvest

There are four ways you can help support KING 5's efforts to raise 20 million meals through Home Team Harvest.

Donate online: Give online to Northwest Harvest.

Text to donate: Text HOMETEAM to 41444 to give.

Buy a virtual hunger bag: Visit your local Safeway or Albertsons store and buy a virtual hunger bag for $5, $10 or $15.

Watch the broadcast special: On Saturday, Dec. 5 at 10 a.m., tune in to KING 5 for a one-hour special as we celebrate 20 years of Home Team Harvest.

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December 01, 2020 at 05:20AM
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LIVESTOCK-U.S. lean hog futures gain on strong pork demand - Successful Farming

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By Christopher Walljasper

CHICAGO, Nov 30 (Reuters) - Lean hog futures gained on Monday as demand for pork keeps pace with strong production, traders said.

Chicago Mercantile Exchange's benchmark February lean hog futures contract settled 1.325 cents higher at 68.575 cents per pound.

"Demand must be good," said Alan Brugler, president of Brugler Marketing. "Cold storage stocks continue to be low, even though we're into peak production time. That tells me we're getting rid of whatever inventory we're producing."

Brugler said the market is still absorbing last Friday's weekly export report from the U.S. Department of Agriculture, which showed strong pork shipments to China.

"I think China's going to continue to be a big shipper through year end, because of trying to fill the coolers before their Lunar New Year," he said.

Daily hog slaughter remains on pace with last week and a year ago, with 497,000 head processed on Monday.

Live cattle futures, meanwhile, slipped as traders weighed weak beef exports against strong beef production and climbing boxed beef prices.

"We’ve got good sized cattle – they're heavy, but we're going through them. We're running at close to capacity, even with the large weights," said Kirk Dawson, commodity broker at Allendale.

Chicago Mercantile Exchange February live cattle futures fell for the second consecutive day, dropping 0.375 cent to 112.875 cents per pound.

Strong boxed beef prices supported the market, with choice cutouts adding 83 cents to $243.68 and select cuts gaining $1.75 to $222.43.

Packer margins remain high, with beef processors clearing $438.50 per head, according to Denver-based livestock marketing advisory service HedgersEdge.com LLC.

CME January feeder cattle ended 1.225 cents higher at 141.050 cents per pound, benefiting from a lower corn market. (Reporting by Christopher Walljasper in Chicago; Editing by Dan Grebler)

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December 01, 2020 at 05:53AM
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Sheriff: Florence woman arrested for assault, throwing can of pork and beans at deputy - KVAL

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Cooking with Chef Bryan - Southern Buttermilk Biscuits and Pork Gravy - KUTV 2News

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Biscuits and gravy are a favorite brunch item of mine, however they can be served anytime of the day. My Southern Buttermilk Biscuits are light, flaky and perfect with this dish!

INGREDIENTS

For the Biscuits: 2 1/2 cups flour

1 tbsp baking powder

1 tsp salt

1 stick frozen butter, 8 tbsp

1 cup buttermilk

For the gravy: 1 pound sausage

1/2 cups diced onion

1 cup sliced mushrooms

2 tbsp flour

2 cups stock, your choice

1 can evaporated milk

INSTRUCTIONS

1) Preheat your oven to 350 degree’s.

2) To make the biscuits: add the flour, baking powder and salt to a large bowl and whisk everything together.

3) Grate the frozen butter into the flour mixture and toss everything together.

4) Add the butter milk to the flour mixture and gently mix everything together into a crumbly mass of dough.

5) Transfer the dough to a lightly floured work surface and carefully roll the dough out into a 10x12 rectangle. Fold the dough into thirds, like you would do a letter and rotate one quarter turn clockwise. Roll the dough out into another 10x12 rectangle and repeat the process four times.

6) On the fourth time, roll the dough out to about 1/4 inch to 1/2 inch thick and cut it into biscuit rounds. Transfer the biscuit rounds to a parchment lined baking sheet and brush them with an egg wash (1 egg, and 2 tbsp water whisked together).

7) Bake the prepared biscuits for about 20 minutes or until they are golden brown. Remove from the oven and make the gravy.

8) To make the gravy, fully cook the sausage (on my tv show I used chorizo sausage). To the cooked sausage, add the diced onions and sliced mushrooms. Sauté everything together for a couple of minutes. Sprinkle the mixture with flour and stir together.

9) Carefully pour in the stock of your choice ( I used chicken stock) while stirring. Pour in the can of evaporated milk, adjust salt and pepper as needed.

10) Serve the freshly made Southern Baking Powder Biscuits with the sausage gravy and enjoy!

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December 01, 2020 at 03:30AM
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Chipotle restaurants in Sacramento add smoked beef brisket for a limited time - ABC10.com KXTV

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Here's where you can try the new protein option, only available in Sacramento and Cincinnati.

SACRAMENTO, Calif. — Some Chipotle restaurants in the Sacramento area will start serving an exclusive new menu item on Monday: smoked beef brisket.  

Sixty four restaurants throughout parts of Sacramento (including West Sacramento and Davis) and Cincinnati will serve this latest protein feature on Chipotle's menu. The new item is taking a test run at these locations before a potential nationwide launch.

According to a press release, the meat is seasoned with a special spice blend and seared on the grill every day. The brisket is finished off with a sauce made with Mexican peppers.

"We're thrilled to offer a new, responsibly-sourced brisket that tastes terrific and meets our industry leading Food with Integrity standards," chief marketing officer at Chiptole Chris Brandt said in the press release. 

Previously in 2019 and 2020, three new menu items were rolled out in a similar way before becoming staples at the chain restaurant: Carne Asada, Supergreens Salad Mix and Queso Blanco. Now, for a limited time, beef brisket will be available for in-restaurant, online, mobile, and contactless delivery orders at participating locations. 

Here are the locations around Sacramento offering the new protein option, beef brisket, according to the Chipotle website:

• Midtown - 1831 Capitol Ave., Sacramento 
• East Sacramento - 5738 Folsom Blvd., Sacramento 
• Land Park - 4001 Freeport Blvd., Suite 102, Sacramento
• Arden - 1729 Howe Ave., Sacramento 
• Fair Oaks - 2517 Fair Oaks Blvd., Sacramento 
• North Highlands - 5040 Auburn Blvd., Suite A, Sacramento 
• West Sacramento Ikea - 775 Ikea Court, Suite 100, West Sacramento 
• Downtown Davis - 227 E Street, Davis 

ABC10: Watch, Download, Read

WATCH MORE: Sacramento Regional Transit's free holiday bus combines charity and local travel

This year, Sac RT's holiday bus is benefiting  the Food Literacy Center in Sacramento.

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December 01, 2020 at 01:27AM
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Margin Trends in the Beef Cattle Business - Southeast AgNet

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There is money to be made in the beef cattle business right now. But according to a story from Gary Crawford, it actually depends on what part of the business you’re in.

Margin Trends in the Beef Cattle Business

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November 30, 2020 at 10:25PM
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Pittsburgh's Sammy's Famous Corned Beef to reopen Downtown - TribLIVE

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December 01, 2020 at 03:17AM
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21 Wishes for the US pork industry in 2021 - National Hog Farmer

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Have you seen the "if 2020 was a meme" jokes circulating around social media? For example, if 2020 was a bag of chips, it would be Lays' flavored Orange Juice and Toothpaste; if 2020 was a draft beer, it would be all head; or if 2020 was a scented candle, it would smell like a port-a-potty on fire. These are just a sampling of the memes that made me chuckle the last few months, but in all honesty, I am ready, as I am sure you are, to retire 2020 and move full force into 2021.

Last year around this time, we put together a list of 20 wishes for the U.S. pork industry in the new year. Keeping out African swine fever, gaining unrestricted market access to key exporting countries and eliminating unnecessary and unfair regulatory oversight on several areas of production were top of mind then. While these issues are still a priority for the U.S. swine industry, they have unfortunately taken a back seat to the many challenges brought on by the 2020 pandemic.

Here's a new list, updated after listening to the concerns from the National Pork Producers Council, the National Pork Board, the Swine Health Information Center, the American Association of Swine Veterinarians, the North American Meat Institute, the U.S. Meat Export Federation, the American Feed Industry Association, the USDA, and everyone in between. While we could have made this 2021 U.S. pork industry wish list much longer, we decided to narrow it down to the top 21 we have heard most often. We hope we have captured your sincere wishes for a better year to come.

1. A COVID-relief package that includes compensation for euthanized and donated hogs, additional funding for animal health surveillance and laboratories, modification of the Commodity Credit Corp. charter so a pandemic-driven national emergency qualifies for funding, additional funds for direct payments to producers without restriction and extension of the Paycheck Protection Program with modifications to make it accessible to more producers.
2. Food and agriculture workers be given the next highest priority for getting the COVID-19 vaccine behind healthcare workers, first responders and high-risk individuals.
3. The U.S. swine population remains ASF-free.
4. A commercial DIVA (Differentiating Infected from Vaccinated) compatible vaccine for ASF that is ready for market.
5. The United States gets China to drop its various market access barriers, including COVID-19 related measures and the 25% retaliatory duty on U.S. pork.
6. U.S. export destinations remain diversified and the industry continues to pursue this goal aggressively, both in the Asia Pacific region and the Western Hemisphere.
7. Barriers are eliminated that greatly limit U.S. red meat access in the European Union, including high tariffs, restrictive quotas and sanitary measures.
8. There are optimal conditions for the 2021 planting and growing season.
9. Regulatory oversight of gene-edited livestock is moved from the Food and Drug Administration to the USDA.
10. A trade regionalization plan is implemented with key customers for U.S. pork products, that can be used in the case of a foreign animal disease outbreak.
11. There is adequate funding for Agricultural Quarantine Inspection Program at the U.S. Customs and Border Protection which plays a critical role in protecting U.S. agriculture from plant and animal pests and diseases.
12. The industry finds a solution for livestock agriculture's labor shortage.
13. California's Proposition 12 is struck down.
14. Should ASF or another FAD be diagnosed in the United States, a plan to assess and mitigate contamination within the feed supply chain.
15. Mandatory labeling for cell-cultured and plant-based meat.
16. Depopulation research is conducted to be more prepared for large-scale emergency response FAD outbreaks.
17. The spread of wild boar across the United States is halted.
18. U.S. pork producers register for AgView, a technology solution to help the U.S. pork industry respond faster in the event of an FAD outbreak.
19. Science trumps emotion in nuisance lawsuits against livestock operations.
20. Consumers, domestic and internationally, realize the value and versatility of U.S. "Real Pork" and make it a household staple.
21. U.S. pork producers have a healthy, safe and productive 2021.

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November 30, 2020 at 10:54PM
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Sheriff: Florence woman arrested for assault, throwing can of pork and beans at deputy - KPIC News

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Run & Eat: Roll Call serves roast beef to be reckoned with - Press Herald

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The roast beef au jus sandwich from Roll Call in Portland. Photo by Aimsel Ponti

There are roast beef sandwiches and then there are ROAST BEEF SANDWICHES, and let me tell you, I sure as heck fire had the latter during a recent lunch run to Roll Call in Portland’s West End.

On one of the last days before I put my scooter to bed for the winter, I pulled up in front of Roll Call hungry and ready to give it a whirl.

There were a few folks sitting outside in the makeshift patio area on the day I visited, and it was an entirely pleasant scene as I chatted amicably with the staffers, one of whom won me over immediately by complimenting my scooter and overall “style.”

The menu board at Roll Call. Photo by Aimsel Ponti

I am glad I took a photo of the menu board because, honestly, I don’t remember a single thing that was on it other than the first item: the 8-hour roast beef sandwich with horseradish, mustard and au jus served on an onion roll for $12. No matter what else was on that menu, my decision had already been made.

Looking at that menu now, I’m pleased to see things like a fancy grilled cheese sandwich (fontana, taleggio and chives on sourdough, $11), braised greens (spigarello, house-made sausage and garlic bread crumbs, $7) and buttermilk panna cotta (made with blueberries, milk and crumbles, $6). Roll Call also has pork and beef meatballs and a kale and kohlrabi salad, both for $7.

Now let me tell you about that roast beef sandwich. I made it home on my scooter in record (but legal) time and repaired to my back yard to take advantage of the warm-ish temperature.

I paired the sandwich with an entirely unnecessary bag of North Fork chips ($2), because if I was going to eat without health concerns, I was gonna really go for it.

I don’t remember the last time I had had a roast beef sandwich, which means it’s been years, if not decades. They’ve never been one of my go-to sandwiches, but after the one I had at Roll Call, that’s likely going to change.

Upon sinking my teeth into the first bite, I was almost overwhelmed by how succulent and flavorful it was. This wasn’t just a sandwich, it was an unprecedented culinary experience. I dipped each bite into the container of au jus with slow intention, not wanting to rush through the meal.

The meat must practically fall off the bone on its own when it comes out of the oven after its eight-hour roasting session. And though the $12 price tag might seem a little steep, I think once you’ve tasted it, you’ll figure out a way to work it into your budget. It’s really that good.

Roll Call opened on Oct. 23 and, prior to that, was doing mobile pop-ups. A food cart version of the restaurant is coming soon, so keep an eye on @rollcallmaine on Instagram and its website for details. The outdoor seating area, complete with heaters, will be open as long as possible.

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November 30, 2020 at 04:00PM
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South Dakota Beef Industry Council announces holiday campaign - Drgnews

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The South Dakota Beef Industry Council (SDBIC) looks to give back this holiday season as it launches a new statewide campaign. The “BEEF is there for YOU” campaign focuses on the integral role beef plays in households across the state and will offer opportunities for consumers to win big with BEEF as it kicks off the first week of December with a variety of retail and social media giveaways.

“Beef plays a vital role in our South Dakota communities. From the families, to the schools, to main street businesses, the goal of the holiday beef promotion is to increase beef sales throughout the season. The SDBIC will offer consumers an opportunity to register for a chance to win one of three Beef Bucks Visa cards for $400, $200 and $100 that can be used at any retail location,” states SDBIC president, Laurie Johnson. Select retail locations throughout South Dakota will be provided with beef holiday promotional items, such as educational materials and beef recipes for holiday meal preparation. Johnson continues, “We want our consumers to know we appreciate their support, from small communities across our state to our larger cities. We know holidays will look different for many people this year, and we want to remind consumers there are various beef cuts that can easily meet their needs for their holiday celebrations.”

Consumers are encouraged to visit the SDBIC website where they will find more beef resources, along with the registration for the holiday giveaway. Winners will be announced December 13, 2020.

The SDBIC encourages you to follow us on all social media platforms this holiday season for several chances to win as BEEF GIVES BACK; reminding consumers that no matter the season, “BEEF is there for YOU.”

For more information regarding the SDBIC holiday campaign, visit www.sdbeef.org.

The South Dakota Beef Industry Council works on behalf of South Dakota beef producers through the $1 Beef Checkoff program. For more information on Beef Checkoff and statewide efforts visit www.sdbeef.org and www.MyBeefCheckoff.com or contact Suzy Geppert at sgeppert@sdbeef.org.

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November 30, 2020 at 08:45PM
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Lemongrass Beef Skewers with Ginger and Shallots | Food & Wine - Food & Wine

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November 30, 2020 at 09:41PM
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Asian Doll Denies Rumors of Beef Between King Von and YoungBoy Never Broke Again - Complex

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Using no uncertain terms, Asian Doll denied that there was any sort of lingering beef that existed between YoungBoy Never Broke Again and King Von prior to the latter rapper's death earlier this month.

The rumors had been ongoing, largely because of YoungBoy's association with Quando Rondo (who was involved in an altercation with Von before he was shot and killed in a parking lot outside a club in Atlanta on November 6).

But, according to Asian Doll, no such feud existed despite ongoing internet speculation. 

"I got a song with Youngboy. Von got a song with Youngboy. Who the opp?" she said in the footage below. "Only opps is you opp ass people in our mothafuckin' business, bitch. Back to my mothafuckin' story, bitch."

Though it sounds like she was done, she was not. She added a little more to that with a string of similar denials. 

"This n***a talkin' 'bout the mothafuckin' opps," she continued. "That ain't even his opps. Get your clown ass on. You don't even know what the fuck you talkin' 'bout. That's how y'all know you just talkin'. Y'all just makin' up all this shit in y'all mothafuckin' head 'cause that shit sounds good and that shit look good but it ain't that." 

The spirit of that sentiment falls in line with similar comments made by Von before his death. Notably, during a conversation with Akademiks, he claimed any talk of rumors between the two having beef was factually incorrect. 

Anyway, should you want to, you can watch Asian Doll speak on the subject below:

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Kane's challenge to Jake Paul prompts Twitter beef with Reaves - theScore

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Evander Kane and Ryan Reaves are at it again.

The Pacific Division rivals went at it repeatedly via Twitter on Sunday and traded jabs at one another after Kane challenged YouTube star Jake Paul to a fight.

@evanderkane_9 calling someone out to fight?We might have to wait 9 years to see that. He might be a good prelim vs @KevinHart4real though.

— Ryan Reaves (@reavo7five) November 29, 2020

Reaves' brother Jordan, who plays for the CFL's Saskatchewan Roughriders, was also going after Kane for challenging Paul, who was the talk of the internet Saturday night for ruthlessly knocking out former NBA star Nate Robinson.

😂boy if you don’t sit your soft ass down 😩😂 https://t.co/xeoJmxxLY1

— Jordan Reaves (@JReaves77) November 29, 2020

That's when Kane stepped in and exchanged chirps.

Always good to see the Reaves sisters chime in and try to hop on the coat tails @JReaves77 @reavo7five but that’s okay I’ll keep you both relevant.

— Evander Kane (@evanderkane_9) November 29, 2020

😂 might be the only billboard you’ve ever been on.

— Evander Kane (@evanderkane_9) November 29, 2020

Reaves' billboard taunt stems from a stunt Kane pulled in 2015. The Vancouver, British Columbia, native, as a member of the Sabres, took out a billboard ad for model girlfriend Mara Teigen on the Hollywood Strip.

Kane and Reaves have traded jabs several times dating back to the Sharks-Golden Knights playoff series in 2019. Their relationship isn't strictly bad blood, though - the two teamed up as members of the Hockey Diversity Alliance to call for action from the NHL regarding racial injustice issues in the United States.

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November 30, 2020 at 05:30AM
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Kane's challenge to Jake Paul prompts Twitter beef with Reaves - theScore

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That Cheap Pastrami Effect, aka My Beef with Biluochun - The Nanjinger

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I’ve spent more money than necessary, wasted too many grumpy gulps than necessary on a tea which usually fails to reward. I’ve thought altogether too much about it.

And, as well as trying to understand my problem, there’s another reason to chase the mercurial charm of “biluochun” (碧螺). 

Back in the winter of 2015, I drank a cup which stunned me. It came at the end of a long tour featuring some great teas. But it somehow capped the whole experience. Like fresh peas and gooseberries was the biluochun that day.

It’s a green tea, from Suzhou; more specifically Lake Tai (太湖) and Dongting (洞庭) Mountain which overlooks it. The name means “Green Snail Spring”. The tea leaves are thin and curly. And the visual effect is more like a floss; grey downy hairs taking up a large portion of the space, if not the mass. Unlike other green teas, but just like baby milk powder, it is customary to pour the water out first, floating a handful of leaves on top. The drinker then swishes them into the mix.

There’s theatre in this wriggling and fizzing. And there’s always great fragrance at this moment. I suspect that this strategy is also a way of mitigating the astringency biluochun possesses. It truly can be a puckering force.   

Biluochun is regularly listed among China’s Ten Great Tea varieties. It deserves that place. But, boy, it can be frustrating sometimes. The name occasionally appears Romanised as “Pi Lo Chun”. When least charitable, that’s how I describe it to myself; pillow cushion fodder.

I’ve long tried to compare its tannic effect with other oral sensations. And here is my latest take; it reminds me of beef, and not in a good way.

Specifically, it reminds me of cured beef, like jerky or pastrami. It’s the beef cured with black pepper I’m most reminded of. As I’m sure you’ve noticed, it’s black pepper beef that accounts for almost all the beef we get in China. That in itself is super-sad; anyone who’s eaten a real Steak-Frites in a Paris bistro knows that beef doesn’t need to cling to black pepper like an eye-swelling, chin-tapering, confidence-boosting app. This pairing needs to end. Or rather this pairing should only be allowed at the food-serving stage, not before the meat is stored. All that soaking in all that stuff isn’t improving matters.   

Well, that’s my beef with beef basically out of the way, and my beef with biluochun is with a certain kind of “sour” taste that’s there in the cured or tenderised meat. Processing can greatly boost the umami characteristics of meat. And it’s the umami that can make this tea great, too. But there are off-notes as well. And it’s those that I’m calling out.   

Of course, “sour” is not really the right word to apply to this tea; it’s all about tannic compounds, not acidic compounds; but I’m going to continue calling this “the cheap pastrami effect” anyway.

Well, I don’t feel I’ve scratched the itch or avenged the grudge; naming my nemesis doesn’t comfort me completely, because I still remember that cup in Beijing.

But maybe great examples of things exist in defiance of their category or their stereotype or their most boisterous tendency. When seeking great gastronomic experiences with fish, we’re not seeking “fishiness” per se; it’s usually the opposite. “Cheesy”, likewise, isn’t an adjective with positive connotations, even when used to describe cheese.  

So it’s fair for me to say that I enjoy a biluochun despite biluochun, not because of biluochun. But it is perhaps unreasonable to hope for that one blissful aberration to return.

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November 30, 2020 at 01:18AM
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Sussex students launch campaign to remove beef and lamb from campus menus - The Tab

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Voting for the ‘No Beef’ movement will start on December 2nd

A group of students have began campaigning for the University of Sussex to join the national #NoBeef movement, which encourages institutions to remove beef and lamb products from their menus in a bid to help tackle increasing greenhouse gas emissions.

Beef and lamb have been recognised as causing 85 per cent of agricultural greenhouse gases, as well as cows being one of the biggest sources of methane. Other UK universities have gradually been making the transition, with the University of Cambridge, who have been beef and lamb free since 2016, and Goldsmiths University of London, who have pledged to be carbon neutral by 2025, both removing these meats from their food outlets.

Sussex’s initiative launched on Instagram last week and has already gained over 300 followers. A representative told The Sussex Tab that she “started this campaign because I believe we need to hold the university accountable to the promise they made when they declared the climate emergency.

“Removing beef and lamb from campus food outlets is a simple and effective step the university can take to reducing their carbon output.”

The decision will be made via a vote that all Sussex students can partake in. Voting will take place from the 2nd to the 7th of December and more information can be found here.

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November 29, 2020 at 08:59PM
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Beyond Meat Launches Vegan Pork Products In China - Plant Based News

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Plant-based meat icon, Beyond Meat, has launched a minced pork alternative in China this month.

Beyond Pork will be initially available in a handful of restaurants in Shanghai, according to Reuters.

Pork popularity

China is the world’s largest consumer of pork per capita, causing the brand to set its sights on tapping into the market.

Beyond Meat already sells its products in Asian countries such as Taiwan, Singapore and Hong Kong.

The move into China comes as the country is reported to be focussing on improving food security following the outbreak of COVID-19.

A ‘milestone’

In a statement, Beyond Meat’s general manager for China, Candy Chan, said the launch marked a ‘milestone’.

Candy added: “We’re excited to launch Beyond Pork in China. We are not only launching an entirely new product innovation, but our first plant-based meat product created specifically for the Chinese market.”

Beyond Meat’s global growth

Starbucks sites across the country launched the brand’s vegan-meat products earlier this year, adding to the brand’s popularity.

Moreover, partnerships with fast-food giants KFC, McDonald’s and Pizza Hut have shown high demand for Beyond Meat from Chinese consumers.

Beyond Meat’s shares and sales have skyrocketed this year, causing the company to open its first manufacturing facility outside of the U.S.

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November 29, 2020 at 09:32PM
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Beef herd health | Features | messenger-inquirer.com - messenger-inquirer

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Beef cattle death loss caused by blackleg disease has been reported in Daviess County over the past couple of weeks.

Blackleg infection goes from no symptoms to severe very suddenly, is non-contagious, and almost always results in death. It is most typical in animals from 6 to 24 months of age, rarely infecting older animals.

The clostridial bacterium that causes blackleg naturally occurs in soil and enters the animal by ingestion of contaminated feed and forages or through wounds.

Animals that die from blackleg do not always express symptoms but symptoms can be swelling or lameness in an infected limb or tongue or discovery of swelled heart muscle upon necropsy examination.

Fortunately, losses to blackleg are rare considering the excellent vaccination products available to treat young calves to prevent infection from occurring. The “7-way” clostridial vaccine is effective and inexpensive. All calves should be vaccinated between 2 and 4 months of age followed by a booster.

The December CPH45 sale is this Thursday, Dec. 3. A pasturella and clostridial 7-way vaccine are sale requirements as well as a vaccine to prevent respiratory illnesses.

Hearing of the recent animal losses of unvaccinated calves at the timing of our CPH45 sale which requires the vaccination got me thinking about important health and management techniques to prevent poor animal health or even death.

A healthy disease-free herd should be the goal for all beef producers. Requirements for successful herd health include a controlled breeding season, adequate handling facilities, adequate nutrition with a quality free-choice trace mineral product, a willingness to stay with a strict animal health program once it is established, and a management style designed to reduce animal stress.

Several management techniques including animal identification, implanting, vaccinating, castrating, and dehorning should be completed as timely as possible with regard to animal age.

Adequate handling facilities are necessary to properly restrain the animals for vaccination and treatment. Work with caution when processing cattle. Trying to set a record for speed will result in an error, unnecessary animal stress, or injury to the animal or yourself.

Cattle can be worked rather quickly when they are handled skillfully and gently and when the handling facility is constructed so that cattle move through it easily. Animal health products such as vaccines and implants must be administered properly to be effective.

Focusing on technique rather than speed is the key to getting the most return on your investment of money and time.

Vaccination programs are designed to protect the herd against diseases caused by infectious organisms such as viruses or bacteria. Vaccines contain killed or live organisms that do not cause disease, but rather stimulate the animal’s immune system to mount a response to the disease.

The immune system will then “remember” how to mount a response against the organism if it is later infected with that organism. A vaccine cannot prevent infection but will allow the animal to respond quickly, lessening the severity of a disease. If a vaccine is used correctly, it will increase the animal’s disease resistance.

Most vaccines contain either a modified live or a killed organism or a combination of the two. Modified live vaccines, both for viruses and bacteria, replicate in the animal after injection.

This is called a controlled infection. The organisms have been modified so that they do not cause the disease but stimulate the immune system. In general, modified live vaccines stimulate a longer-lasting immunity than killed vaccines.

Killed vaccines contain organisms that do not replicate in the animal after injection. Killed vaccines contain an adjuvant that stimulates the immune system to respond to the vaccine challenge.

Proper handling of the vaccine is required to prevent its failure. Most modified live vaccines must be reconstituted by adding sterile water to a dehydrated powder. Once prepared, the vaccine will only last about 45 minutes in sunlight or heat. Use of a cooler to keep products out of the sun and cool will provide two to three hours of vaccine life outside of refrigeration.

The 2020 Daviess County Grain Demonstration Plot books are now available. For your convenience, some books are in a clear tote outside the front door of the Extension Office. You may stop by at any time to pick one up.

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November 29, 2020 at 01:00PM
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Steak out: China's coronavirus testing chokes beef trade - Reuters

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By Hallie Gu, Dominique Patton

5 Min Read

BEIJING (Reuters) - In a supermarket in downtown Beijing, refrigerator shelves normally filled with steak from around the world sit empty as tougher testing for the novel coronavirus creates supply bottlenecks and raises prices for importers.

FILE PHOTO: Employees of Shanghai All Food Win Co., Ltd. pose with beef at a storage area near the Pudong International Airport in Shanghai, China June 28, 2017. REUTERS/Aly Song

Fresh supplies of beef won’t arrive for days, a salesman at the Suning.com-owned Carrefour outlet told Reuters - if then. That’s a big setback for the industry at traditionally one of its busiest times of the year.

“Whether we can get supplies then, and how much, remains a question,” said the sales person, who declined to be identified as he was not allowed to talk to media.

Suning did not immediately respond to a request for comment.

China began testing batches of imported chilled and frozen meat and seafood for the coronavirus in June, but significantly ramped up its inspections early this month after port workers in several cities tested positive for COVID-19, the disease caused by the virus.

The new measures, which include testing much more product than before and additional disinfection, are raising costs for importers while adding time and layers of red-tape in an industry used to working at speed to guarantee freshness.

The move is especially hurting the booming beef trade, worth $8.65 billion last year and growing rapidly, as some importers cut purchases on rising costs and weaker demand caused by consumers’ coronavirus worries.

Though China says the risk of shoppers catching the virus from chilled foods is low, officials said this week there is still a risk of infection, particularly for handlers who repeatedly come into contact with the outer packaging of imported cold-chain food.

In Tianjin, northern China’s most important port for meat shipments, the trade has come to a virtual halt, after a worker tested positive for the coronavirus earlier this month.

Slideshow ( 2 images )

Warehouses were ordered to test all frozen meat before it could be shipped to the market, and no new product can enter, three importers told Reuters.

Three out of five supermarkets in Beijing visited by Reuters this week were short of beef.

A salesperson at Meat Mate, a restaurant and retailer selling chilled Australian beef, said it now needs to place orders three months in advance, instead of one previously, to deal with the delays. Nobody at Meat Mate’s headquarters could be reached for comment.

Now Beijing’s Xinfadi wholesale market, linked to a coronavirus outbreak in June, has also suspended sales and storage of cold-chain and aquatic products, state media reported this week.

DEMAND DIPS

Growing concerns about catching COVID-19 from frozen product has dented demand too.

“Orders for imported beef have halved for us as our clients have got concerned about COVID recently,” said a beef trader in Tianjin.

“They ask us when the products were shipped and whether they have been tested when placing the orders. We have been selling lots of domestic products lately,” she added.

Testing and the additional time product sits in warehouses has driven up costs for importers by as much as 200%, traders said.

A beef importer based in southwestern China said he has reduced imports to less than one quarter of the volumes of previous years even as China enters its peak demand season ahead of the New Year and Lunar New Year holidays.

“What if your cargoes get hit (with the virus)? It will be huge trouble. I’d rather import less,” said the importer surnamed Fu.

Slower imports come as China’s domestic pork production recovers from a severe disease outbreak and prices fall from record highs.

With more domestic meat being produced and the local economy also slowing due to the global coronavirus pandemic, beef demand was already taking a hit, said Grace Gao, manager at Goldrich International, a beef importer in Dalian.

Many beef importers have also had to deal with the impact from souring trade relations with key beef supplier Australia.

After cutting back on Australian purchases, Fu is now reducing imports from other origins too, including Brazil, Argentina, and Belarus.

“This year has been really miserable,” he said.

($1 = 6.5754 Chinese yuan renminbi)

Reporting by Hallie Gu, Beijing Newsroom, and Dominique Patton; Editing by Lincoln Feast.

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November 27, 2020 at 01:58PM
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National Pork Board elects officers: David Newman to serve a second term as president - Agri News

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DES MOINES, Iowa — David Newman, a pork producer representing Arkansas, was elected to serve a second term as president of the National Pork Board at the organization’s November board meeting.

The National Pork Board’s 15 producer directors represent America’s 60,000 pig farmers, who pay into the Pork Checkoff — a program that funds research, promotion and education efforts benefiting the industry.

“Like everyone, U.S. pig farmers have faced significant challenges this year,” Newman said. “Supply chain disruptions caused by COVID-19 and the real threat of African swine fever have made this one of the most difficult years to be a pig farmer. But it has also shown us how resilient and agile our industry and the Pork Checkoff are in the face of adversity.”

Despite the numerous challenges the pork industry has faced, Newman is optimistic about the opportunities ahead.

“I am excited to be able to lead the Pork Checkoff for a second term as we implement key learnings from the past year, continue to build on retail sales growth for pork seen during the pandemic and show consumers the values of the pork industry from farm to fork through our Real Pork master brand,” said Newman, who owns and operates a farrow-to-finish Berkshire farm that markets pork directly to consumers and food-service operators.

Rounding out the Pork Board’s executive officer team are Vice President Gene Noem, from Ames, Iowa, and Treasurer Heather Hill, from Greenfield, Indiana. Both are serving their second of a three-year term on the board.

Other producers appointed by U.S. Secretary of Agriculture Sonny Perdue and signed in to serve second terms on the Pork Board include: Scott Phillips, Drexel, Missouri; Deb Ballance, Fremont, North Carolina; and Todd Erickson, Northwood, North Dakota. Al Wulfekuhle, from Quasqueton, Iowa, was appointed to serve his first term.

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November 29, 2020 at 03:50AM
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Beyond Meat's New Vegan Pork Launches in China - LIVEKINDLY

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Beyond Meat just launched vegan pork in China.

The California-based food brand tested its new innovation at five popular Shanghai restaurants from November 18 to 24.

The new minced vegan pork is the first product Beyond Meat has created specifically for the Chinese market. According to the company, it is designed to deliver “the sumptuous taste” of animal-based minced pork. It also has the same “juicy texture” and “culinary versatility.”

“With Beyond Pork, Beyond Meat is providing even more delicious options for consumers to continue to eat their favorite dishes while enjoying the added nutritional and environmental benefits of plant-based meat,” Candy Chan, Beyond Meat’s China General Manager, said in a statement.

The new vegan pork has a similar taste, texture, and aroma to traditional pork. | Beyond Meat

Meeting the Demand for Plant-Based Pork

Interest in vegan meat has been steadily growing in China. The country’s plant-based meat market is expected to top $12 billion by 2023, reports the South China Morning Press.

Beyond Meat debuted its vegan pork in China because traditional animal-derived pork is the most popular meat in the region. According to the Organisation for Economic Co-operation and Development, an intergovernmental economic organization, China has one of the highest pork consumption rates in the world.

“Beyond Pork’s exclusive debut in China furthers Beyond Meat’s commitment to this important market and its vision for plant-based meat to continue winning the hearts (and mouths) of Chinese consumers,” Chan explained.

In order to develop the perfect minced vegan pork, Beyond Meat conducted sensory tests.

According to the company, Beyond Pork “was a fan favorite among consumers.” They favored the plant-based meat for having a pork-like texture, flavor, and aroma.

Beyond Meat in China

Beyond Pork isn’t the company’s first foray into the Chinese market.

Earlier this year, Beyond Meat made its debut in mainland China in more than 3,300 Starbucks locations. The vegan meat is available in three pasta and lasagna dishes as part of Starbucks’ new “GOOD GOOD” menu.

The company also revealed it had partnered with Chinese tech giant Alibaba to make its Beyond Burgers available in mainland China supermarkets for the first time.

Beyond Meat also partnered with Yum! Brand Foods, the parent company to Taco Bell, KFC, and Pizza Hut. The company’s vegan meat products trialed in select locations of each fast-food chain in several Chinese cities.

And in September, the company signed an agreement to build two production plants around Shanghai. The deal made Beyond Meat the first multinational vegan brand to open a major production facility in China.

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November 28, 2020 at 08:50PM
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This Steak Club Will Send You Grass-Fed Wagyu Beef—and Everything You Need to Cook It Right - Robb Report

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The beef did not arrive alone. My introductory shipment from First Light Steak Club was preceded by a cavalcade of gear and gadgets, from a heavy-duty cast-iron griddle to an infrared laser thermometer. Along with an app filled with instructional videos, I had everything I needed to cook the grass-fed New Zealand Wagyu to the club’s exact—and proprietary—specifications.

Such wonkish devotion to ingredients and preparation is a hallmark of First Light co-owner Jerry Greenberg, who in 1990, as a 25-year-old Harvard grad, cofounded Sapient, the digital marketing and consulting firm that Publicis eventually bought in 2015 for $3.7 billion. But even before food became his new profession more than a decade ago, it was a hobby bordering on obsession: When traveling as Sapient’s co-CEO, Greenberg sought out the best sushi spot in every city he visited. In 1995, that led him to Studio City in the sunburnt San Fernando Valley, where irascible sushi master Kazunori Nozawa served an omakase experience that had become a local legend, in part for his willingness to throw even celebrities out of his restaurant if they requested too many modifications or ate too slowly.

“First bite and I thought, ‘This is crazy,’ ” Greenberg says. “I thought I was a sushi expert. I was wrong. I started eating there whenever I could. I lived in Boston, but I’d still be at his place every week.”

First Light’s ribeye, strip and filet shows off exceptional marbling for grass-fed beef.  First Light Steak Club

In Greenberg, Nozawa found a like-minded respect for food, so much so that after years of turning away every suitor wanting to open a restaurant with him, the sushi master teamed with Greenberg, who by then had relocated to Los Angeles. The pair opened Sugarfish in 2008, with a typically Greenbergian approach, obsessively deconstructing how the master created sushi, from butchering fish to making rice, in order to teach the exact method to employees.

After Sugarfish established itself with multiple locations, Greenberg started working on other restaurant concepts. One, a Wagyu burger joint called HiHo that launched in 2015, had him scouring the globe for top beef suppliers. That led him to First Light, a New Zealand ranch that raises crossbred Wagyu beef. Though not as intensely fatty as A5 Kobe, it has the best of both worlds: rich, beefy grass-fed flavor but with the marbling you’d expect from grain-finished.

Greenberg ordered beef for the restaurant, then steaks for his own enjoyment. He became such an evangelist that he approached First Light with the idea for a steak club run like an actual club, with limited membership and a robust community. Along with the recipes and techniques on the password-protected app, members share pictures, favorite steak pairings and their own cooking experiments.

Bone-in striploin.  First Light Steak Club

But entry into this bovine brotherhood isn’t guaranteed, at least not right away. Anyone can sign up for the waiting list, but since the beef supply is limited, gaining access might take a few months. (Unless you know someone on the inside: having a current member vouch for you can move you up the queue.) Once admitted, there are three levels to the club, each requiring a $150 fee that includes all the gear you’ll need. For $105 per month, the Light membership features three pounds of different cuts, from tenderloin to short ribs; the $150-monthly Classic plan is the same but for five pounds of meat; and the Steakhouse level, at $195, includes only the best cuts—tenderloin, ribeye and New York strip.

First Light’s recipes vary depending on the pre-portioned cut being prepared, but each follows a similar pattern. The cooking technique—which the club asks members not to divulge—is, unsurprisingly, methodical and technical but in the service of presenting the steak in a way a purist would love. Other than salt and pepper, it’s unadorned with sauces or seasonings; the idea is to taste the quality of the beef and otherwise get out of the way. And it’s not a process for people who enjoy coloring outside the lines. Cooking the ribeye, for example, requires more than a dozen steps—plus a gadget with four timers preset to exacting intervals to keep your movements on schedule—that include tempering the meat and melting rendered Wagyu fat (a jar of which is included in the starter kit) to brush on the steak.

But the method works, creating a hard sear but no dreaded gray ring of overcooked meat around the warm, rare center. So if you’re beef-obsessed and on the hunt for all the tips and tricks necessary to cook the perfect steak every time, well, join the club.

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November 29, 2020 at 01:03AM
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