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Sunday, February 28, 2021

Opinion | Iowa freshman Rep. Ashley Hinson's got beef - UI The Daily Iowan

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Ashley Hinson’s polemic against synthetic beef is nothing more than a plea for political relevance that ignores the environmental and ethical benefits of an emerging technology.

Republican+candidate+for+Iowa%27s+1st+Congressional+District+Ashley+Hinson+greets+an+attendee+before+a+Trump+rally+with+Donald+Trump+Jr.+on+Tuesday%2C+Oct.+27%2C+2020+at+the+Veterans+Memorial+Coliseum+in+Cedar+Rapids.+Trump+Jr.+encouraged+around+200+people+who+were+in+attendance+to+vote+in+the+upcoming+election+and+to+support+all+of+the+Republican+candidates+on+the+ballot.+

Hannah Kinson

Republican candidate for Iowa’s 1st Congressional District Ashley Hinson greets an attendee before a Trump rally with Donald Trump Jr. on Tuesday, Oct. 27, 2020 at the Veterans Memorial Coliseum in Cedar Rapids. Trump Jr. encouraged around 200 people who were in attendance to vote in the upcoming election and to support all of the Republican candidates on the ballot.

Jacob Wendell, Opinions Contributor


Rep. Ashley Hinson’s beef crusade is just another example of unjustified conservative outrage.

In recent tweets, she has lambasted Bill Gates and the “radical left” after Gates suggested that Americans should move to 100-percent synthetic beef.

Along with her petition, Hinson is marketing a $10 bumper sticker with what appears to be her new favorite phrase, “HANDS OFF OUR BEEF.”

The problem for Hinson, and what exposes this polemic as a purely political move, is no one’s hands are on Ashley’s, or anyone else’s beef.

No legislation that would subsidize synthetic meats or tax traditional beef production currently exists at the national or state level. The Green New Deal, a resolution described by Sen. John Barrasso (R-Wyo.) as wanting to prohibit cheeseburgers and milkshakes, doesn’t mention cows once.

Most of these outrageous rumors stem from an FAQ factsheet on the resolution that stated, “ee set a goal to get to net-zero, rather than zero emissions, in 10 years because we aren’t sure that we’ll be able to fully get rid of farting cows and airplanes that fast.”

The “farting cows” comment is clearly a quip meant to illustrate the impossibility of reaching zero emissions and not a promise to cull all cows as some conservatives espouse. Cows and airplanes are both sources of greenhouse gas emissions that will not disappear in the foreseeable future.

Therefore, it makes sense that they would be used in explaining the distinction between net-zero and zero emissions.

In addition to essentially campaigning against a nonexistent problem, Hinson does not explain her stance against synthetic meats. She just refers to it as “one of the craziest suggestions that Democrats have made.”

This statement is further muddled by the fact that Bill Gates’ official political affiliation is unknown —  his foundation has donated to both Democrats and Republicans in the past.

Even if Bill Gates is a Democrat, his statement is not representative of the entire party. Gates does not hold elected office and cannot introduce or vote on legislation. Blanket statements, such as this one, intend to paint opposition political groups as monolithic.

Hinson’s logic seems to say, “one rich guy who might be a Democrat likes this idea, therefore the entire party is behind it and they will destroy your life.”

Sensationalist views like this one should not be taken seriously because they only lead to more divided political factions — a problem that both sides of the aisle can recognize.

The most probable explanation for Hinson’s lack of reasoning is that a very compelling argument can be made for the production of synthetic meats, especially beef.

Beef production produces four to eight times more emissions per gram of protein than pork and poultry, each of which contributes more to climate change than plant-based proteins.

As consumers become more aware of the devastating effects of global climate change and plant-based “impossible meats” taste more like the real thing, there will be a shift away from conventional meat.

Hinson wants to frame this issue as liberal elites taking away your right to eat beef. But in reality, it’s the free market offering alternatives to consumers.


Columns reflect the opinions of the authors and are not necessarily those of the Editorial Board, The Daily Iowan, or other organizations in which the author may be involved.


 

The Link Lonk


March 01, 2021 at 08:42AM
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Opinion | Iowa freshman Rep. Ashley Hinson's got beef - UI The Daily Iowan

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Beef

Old Fashioned Butcher Shoppe brings championship barbecue, Wagyu beef to Newburgh - Evansville Courier & Press

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[unable to retrieve full-text content]Old Fashioned Butcher Shoppe brings championship barbecue, Wagyu beef to Newburgh  Evansville Courier & Press The Link Lonk


February 28, 2021 at 06:37PM
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Old Fashioned Butcher Shoppe brings championship barbecue, Wagyu beef to Newburgh - Evansville Courier & Press

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Serve up some spice with this recipe for Pork Vindaloo - jacksonprogress-argus

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Indian cuisine is known for being spicy. While not all regions of India prepare meals that make diners sweat, those that do tend to inspire devotion among foodies who want to test the limits of their spicy food tolerance.

Vindaloo is one dish that fans of Indian cuisine know can be very spicy. Those who want to try their hands at this popular dish at home can prepare the following recipe for “Pork or Lamb Vindaloo” courtesy of Madhur Jaffrey’s “Quick & Easy Indian Cooking” (Chronicle Books).

Pork or Lamb Vindaloo

Serves 3 to 4

Recommended for you

  • 11⁄2 tablespoons grainy mustard (Pommery Moutarde de Meaux)
  • 11⁄2 teaspoons ground cumin
  • 11⁄2 teaspoons grounder turmeric
  • 1⁄2 to 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon red wine vinegar
  • 3 tablespoons vegetable oil
  • 1 small onion (about 4 ounces), peeled and cut into fine half rings
  • 6 large cloves garlic, peeled and crushed to a pulp
  • 11⁄4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes
  • 2⁄3 cup canned coconut milk, well stirred

Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.

Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2⁄3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are cooking in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.

The Link Lonk


February 28, 2021 at 11:12PM
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Serve up some spice with this recipe for Pork Vindaloo - jacksonprogress-argus

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Pork

Critics: House Democrats' $1.9 trillion coronavirus bill wastes taxpayer money, full of pork - The Highland County Press

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[unable to retrieve full-text content]Critics: House Democrats' $1.9 trillion coronavirus bill wastes taxpayer money, full of pork  The Highland County Press The Link Lonk


February 28, 2021 at 12:23AM
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Critics: House Democrats' $1.9 trillion coronavirus bill wastes taxpayer money, full of pork - The Highland County Press

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'The Pioneer Woman' Ree Drummond's Beef Noodle Skillet Is 1 of Her Best Recipes With Ground Beef - Showbiz Cheat Sheet

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The Pioneer Woman star Ree Drummond knows how to cook family-friendly meals that won’t break the bank. On her Food Network series, she shares easy-to-make, hearty recipes that use ingredients most home chefs have on hand. Drummond’s Beef Skillet Noodles are the perfect dish for those looking for a recipe with ground beef.  It’s rich and filling, and best of all, it doesn’t require much prep.

'The Pioneer Woman' Ree Drummond on the Today show in 2019

‘The Pioneer Woman’ Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank via Getty Images

Ree Drummond is a Food Network star

On her Food Network show, The Pioneer Woman, Drummond shows home cooks how to make fuss-free meals everyone in the family can get behind. Her relatable cooking style and relaxed approach in the kitchen are what made her one of the Food Network’s most popular celebrity chefs.

Along with her TV series, Drummond has created a merchandising brand that includes kitchenware and dishes. She is also a best-selling author who has written cookbooks like The Pioneer Woman Cooks: Food from My Frontier and The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Recipes for Crazy Busy Lives.

RELATED: ‘Food Network’ Star Aarti Sequeira’s Chai Recipe Isn’t Just Easy, It’s Authentic

She shares her Beef Skillet Noodles recipe on ‘The Pioneer Woman’

Drummond’s Beef Skillet Noodles recipe is perfect for those who want to make a filling meal using ground beef.  When she shared it on The Pioneer Woman, she noted that this budget-friendly dish is a favorite for her family and friends. 

“If there is one recipe I know will always be a hit, it’s this one,” Drummond said. 

The recipe includes simple ingredients like ground chuck and egg noodles. Drummond uses smoked paprika to the season, but for those who like things spicy, a sprinkle of cayenne or red chili flakes would add the perfect layer of heat. 

RELATED: ‘The Pioneer Woman’: Ree Drummond’s Scalloped Potatoes and Ham Recipe Is a Meal In Itself

Here’s what you need to make ‘The Pioneer Woman’ Ree Drummond’s Beef Skillet Noodles

To make Drummond’s delicious ground beef dish, you’ll need: 

  • 2 tablespoons salted butter
  • 1 yellow onion, diced 
  • 3 cloves garlic, minced 
  • 1 pound ground chuck 
  • Kosher salt and freshly ground black pepper 
  • 1 tablespoon tomato paste 
  • 12 ounces egg noodles 
  • 2 1/2 cups beef broth 
  • 1 tablespoon grainy mustard 
  • 1 teaspoon smoked paprika 
  • A few dashes of Worcestershire sauce 
  • 1/3 cup sour cream 
  • 2 tablespoons heavy cream 
  • 2 tablespoons chopped fresh chives

Then follow these easy steps:

  1. Heat the butter in a large skillet over medium heat. Saute the onion and garlic for about  1 minute. Add in the ground chuck and sprinkle with salt and pepper. Cook and crumble the beef. Cook through for about 5 minutes. Add in tomato paste and cook for 30 seconds.
  2. Add noodles, broth, 1 cup hot water, mustard, paprika, and Worcestershire sauce. Stir and bring to a simmer. Cover, simmer, stirring occasionally. If needed, add up to 1/2 cup of water to cook the pasta until al dente. Cook until the sauce has thickened for around 12 minutes. Add in sour cream and heavy cream and cook for another minute or so.  
  3. Remove skillet from the heat. Sprinkle over the chives and serve directly from the pan. Garnish with chives and serve.
The Link Lonk


February 28, 2021 at 11:09PM
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'The Pioneer Woman' Ree Drummond's Beef Noodle Skillet Is 1 of Her Best Recipes With Ground Beef - Showbiz Cheat Sheet

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Beef

Try out these air fryer beef recipes - WMTV - NBC15

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MADISON, Wis. (WMTV) - If you are the new owner of an air fryer or looking to test out some new recipes, Angie Horkan of the Wisconsin Beef Council has two meals to try.

Air Fryer Carne Asada Fries
Air Fryer Carne Asada Fries(Wisconsin Beef Council)

Air Fryer Carne Asada Fries

INGREDIENTS
  • 8-12 oz Top Sirloin Steak
  • Frozen French fries
  • Shredded cheese or cotija cheese
  • Sour cream
  • Guacamole
  • Steak seasoning
DIRECTIONS

1. Pre-heat air fryer to 360 degrees.

2. Dry Sirloin Steak with paper towel and season liberally with your favorite steak rub or our Southwest-style dry rub. Spray a small amount of cooking spray on both sides of steak.

3. Cook steak at 360° F steak setting for 4 minutes; flip steak; cook additional 4 minutes or until 130° F for medium-rare. Remove from tray and let rest for 10 minutes on foil-covered plate.

4. Wipe tray clean with a paper towel and add French fries. Cook at air fryer recommended setting, stopping halfway through to shake the basket.

5. Top French fries with shredded cheese. If using cotija cheese, wait until after step 8 to add cheese.

6. Dice Sirloin Steak into small pieces and place on top of cheese.

7. Cook for 30-60 seconds on air fry setting to melt cheese.

8. Remove from basket and add your favorite toppings.

Air Fryer Ginger Sesame Beef with Green Beans
Air Fryer Ginger Sesame Beef with Green Beans(Wisconsin Beef Council)

Air Fryer Ginger Sesame Beef with Green Beans

INGREDIENTS
  • 1-1 ½ lbs. Skirt Steak, sliced into ¼ in. slices
  • 2 Tbsp. lite rice vinegar
  • ¾ cup low sodium soy sauce
  • 3 Tbsp. brown sugar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. ginger, grated
  • 1 Tbsp. garlic powder
  • 2 Tbsp. vegetable oil
  • 1 tsp. red chile flakes
  • 2 Tbsp. sesame seeds, divided
  • 1 lb. fresh green beans, trimmed and washed
  • 1 carrot, grated
DIRECTIONS
  1. In a medium-sized bowl, whisk to combine rice vinegar, soy sauce, brown sugar, sesame oil, ginger, garlic powder, and vegetable oil.
  2. Place Sirloin strips and green beans in 2 separate food-safe plastic bags. Split the marinade in half between the beef and green beans.
  3. Add 1 Tbsp. of sesame seeds to the bag of beef. Add red chile flakes to the bag of green beans. Close both bags securely then ensure contents are well coated with marinade by massaging or lightly shaking bags. Marinate in the refrigerator for 10 to 30 minutes.
  4. Remove beef and green beans from bags. Discard the marinade from the beef bag. Reserve marinade from green beans, as desired for additional sauce after cooking.

Copyright 2021 WMTV. All rights reserved.

The Link Lonk


February 28, 2021 at 07:00PM
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Try out these air fryer beef recipes - WMTV - NBC15

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Beef

Organic Beef Meats Market Strategic Outlook by 2026 – NY Market Reports - NY Market Reports

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Overview Of Organic Beef Meats Industry 2021-2026:

This has brought along several changes in This report also covers the impact of COVID-19 on the global market.

The Organic Beef Meats Market Report a detailed study of different aspects of the Global Market. It shows the steady growth in market in spite of the fluctuations and changing market trends. The report is based on certain important parameters.

The Top key vendors in Organic Beef Meats Market include are:- Danish Crown, Tyson Foods Inc., JBS Global, Meyer Natural Foods, Perdue Farms, OBE Organic, Verde Farms, LLC, Blackwood Valley Beef, Arcadian Organic & Natural Meat CO Pty Ltd., Eversfield Organic Ltd., Australian Organic Meats Group Pty Ltd.

Get a Sample PDF copy of this Organic Beef Meats Market Report @ https://reportsinsights.com/sample/289685 

This research report categorizes the global Organic Beef Meats market by top players/brands, region, type and end user. This report also studies the global Organic Beef Meats market status, competition landscape, market share, growth rate, future trends, market drivers, opportunities and challenges, sales channels and distributors.

Major Product Types covered are:

Fresh Beef
Processed Beef

Major Applications of Organic Beef Meats covered are:

Foodservice Customers
Retail & Grocery Store Chains
Other

Region wise performance of the Organic Beef Meats industry 

This report studies the global Organic Beef Meats market status and forecast, categorizes the global Cable Conduits market size (value & volume) by key players, type, application, and region. This report focuses on the top players in North America, Europe, China, Japan, Southeast Asia India and Other regions (Middle East & Africa, Central & South America).

To get this report at a profitable rate.: https://reportsinsights.com/discount/289685

The study objectives of this report are:

  • Focuses on the key global Organic Beef Meats companies, to define, describe and analyze the sales volume, value, market share, market competition landscape and recent development.
  • To project the value and sales volume of Organic Beef Meats submarkets, with respect to key regions.
  • To analyze competitive developments such as expansions, agreements, new product launches, and acquisitions in the market.
  • To study and analyze the global Organic Beef Meats market size (value & volume) by company, key regions, products and end user, breakdown data from Last Five Years, and forecast to 2026.
  • To understand the structure of Organic Beef Meats market by identifying its various sub segments.
  • To share detailed information about the key factors influencing the growth of the market (growth potential, opportunities, drivers, industry-specific challenges and risks).

Scope of the Report:- 

The report scope combines a detailed research of Global Organic Beef Meats Market 2021 with the apprehension given in the advancement of the industry in certain regions.

The Top Companies Report is designed to contribute our buyers with a snapshot of the industry’s most influential players. Besides, information on the performance of different companies, profit, gross margin, strategic initiative and more are presented through various resources such as tables, charts, and info graphic.

Access full Report Description, TOC, Table of Figure, Chart, etc. @   https://reportsinsights.com/industry-forecast/Organic-Beef-Meats-Market-289685

About US:

Reports Insights is the leading research industry that offers contextual and data-centric research services to its customers across the globe. The firm assists its clients to strategize business policies and accomplish sustainable growth in their respective market domain. The industry provides consulting services, syndicated research reports, and customized research reports.

Contact US:

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February 28, 2021 at 06:25PM
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Organic Beef Meats Market Strategic Outlook by 2026 – NY Market Reports - NY Market Reports

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Beef

Cooking with Eric - Corned Beef and Hash Casserole - Kotatv

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RAPID CITY, S.D. (KOTA) - Have a corned beef hash you don’t know what to do with? Here’s a great idea for you!

In a skillet, sauté a small diced onion and small diced red pepper in 2 tablespoons of butter until soft but not browned. Add 3/4 cup sour cream, 1 teaspoon of dried mustard, a dash of cayenne pepper and an eighth teaspoon of black pepper, mixing well.

Empty corned beef hash into a bowl. Add sour cream mixture and stir to combine. Add a bit of salt, if needed.

Put in a casserole dish and cook in a preheated 400 degree oven for 25 minutes until hot and bubbly. Top with some sliced or chopped boiled eggs and chopped parsley when serving.

Copyright 2021 KOTA. All rights reserved.

The Link Lonk


February 28, 2021 at 11:46PM
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Cooking with Eric - Corned Beef and Hash Casserole - Kotatv

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Beef

San Diego radio host can cook a mean pork butt, too - - KUSI

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SAN DIEGO (KUSI) – Long-time local radio host and chef Greg Simms joined KUSI to show viewers how he makes his delectable pork “butt”/shoulder tacos with home-pickled red onion.

Pork Butt/Shoulder Recipe: https://youtu.be/WYOPhWNDd5c

Pickled Red Onions: https://youtu.be/SLKLc9v2Kvo

Simms’s culinary degree from Le Cordon Bleu is perceptible in this dish, even virtually.

His radio shows can be heard weekday mornings on Sunny 98.1 FM in San Diego and weekday afternoons on K-Earth 101 FM in Los Angeles.

The Link Lonk


February 28, 2021 at 10:48PM
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San Diego radio host can cook a mean pork butt, too - - KUSI

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Pork

Serve up some spice with this recipe for Pork Vindaloo - Gwinnettdailypost.com

meat.indah.link

Indian cuisine is known for being spicy. While not all regions of India prepare meals that make diners sweat, those that do tend to inspire devotion among foodies who want to test the limits of their spicy food tolerance.

Vindaloo is one dish that fans of Indian cuisine know can be very spicy. Those who want to try their hands at this popular dish at home can prepare the following recipe for “Pork or Lamb Vindaloo” courtesy of Madhur Jaffrey’s “Quick & Easy Indian Cooking” (Chronicle Books).

Pork or Lamb Vindaloo

Serves 3 to 4

Recommended for you

  • 11⁄2 tablespoons grainy mustard (Pommery Moutarde de Meaux)
  • 11⁄2 teaspoons ground cumin
  • 11⁄2 teaspoons grounder turmeric
  • 1⁄2 to 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon red wine vinegar
  • 3 tablespoons vegetable oil
  • 1 small onion (about 4 ounces), peeled and cut into fine half rings
  • 6 large cloves garlic, peeled and crushed to a pulp
  • 11⁄4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes
  • 2⁄3 cup canned coconut milk, well stirred

Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.

Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2⁄3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are cooking in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.

The Link Lonk


February 28, 2021 at 11:12PM
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Serve up some spice with this recipe for Pork Vindaloo - Gwinnettdailypost.com

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Pork

Directions 2021: Demand for high-quality meat driving expansion at Great Plains Beef - Lincoln Journal Star

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There's a high bar when it comes to the Beef State's No. 1 export.

Nebraska beef is in demand in countries across the world, including China, Japan, South Korea and the European Union, driving more than $1.3 billion in exports in 2019.

But a locally raised, finished and processed beef product is also finding a growing niche at restaurants and dining room tables coast to coast.

Certified Piedmontese routinely recorded 10% to 15% annual growth when Great Plains Beef started as a boxed beef seller a little more than a decade ago.

Over the last three years, the Lincoln-based company has seen "leaps and bounds" in its sales -- 20% to 30% annually -- to retail stores as well as food service providers, said Billy Swain, Great Plains Beef's director of business development.

Swain said the company anticipates that will continue: "We expect to see at least 30% growth in 2021."

Great Plains Beef chalks its success up to the quality of its product as well as the experience it provides consumers.

Unlike other breeds, Piedmontese cattle carry a unique gene that causes the animals to develop extra muscle in place of fat.

Originating in the Piedmont region of northwest Italy before being brought to North America about a half century ago and purchased by the Peed family in the early 2000s, the result is a leaner meat source without the marbling of muscle and fat demonstrated in other cattle breeds.

Great Plains Beef's job is to ensure all of its Certified Piedmontese products meet the high standard of a tender beef low in cholesterol and saturated fat, Swain said.

It does that by being directly involved in nearly every step of the process from birth-to-plate, he added, which is often of interest to consumers.

"Every calf that hits the ground is developed by one of our bulls and we DNA test to make sure they all have that one genetic marker to qualify for our program," Swain said.

The company develops bulls at a facility near Broken Bow for breeding, raises calves on five family ranches scattered across central and western Nebraska, and processes carcasses into cuts of steak and ground beef in a recently opened facility in Lincoln.

Transformed from the former Sunwest Farms near 84th Street and Havelock Avenue, the multibuilding campus employs 150 people and houses cold storage, room for grinding and hand-cut portioning of steaks, e-commerce, retail sales and even a by-reservation-only restaurant.

Swain said since moving from its original home at Sandhills Publishing in Lincoln into the new facility in August, Great Plains Beef has begun to ramp up its production to meet demand across all 50 states, particularly the East and West coasts.

A state-of-the-art grinding room can produce up to 55,000 pounds of ground beef daily -- made in smaller 700-pound batches as opposed to the 20,000 to 40,000 pounds by larger meat packers -- as well as nearly 15,000 pounds of hand-cut sirloins, New York strips and flatiron steaks each week.

Great Plains Beef has also opened the Mercato, roughly 900 square feet of butcher shop space with dry-aged steaks, hand-cut portions, house-made sausages, burgers and seafood, as well as Casa Bovina, a 75-seat restaurant featuring a chef's table, top-end kitchen and bar.

Being involved "in every aspect of that cattle's life" has led Great Plains Beef to get its foot in the door at restaurants and retail stores, particularly as more consumers, whether they are dining at a 5-star Michelin restaurant or hosting a backyard cookout, aim for a high-end product, Swain said.

"More and more people want to know where their food comes from and how it's produced," he said. "That's how we began to get our foot in the door."

The tender product has now become the beef of choice for Honest Abe's Burgers and Freedom, a Lincoln landmark, as well as Hopdoddy Burger Bar, a chain of restaurants originating in Texas.

Great Plains Beef products are also featured at the Nebraska Athletic Department's training table, along with other college and professional sports programs.

Swain said the company aims to continue to scale up its production without compromising the ethics it was founded on.

"For us, it's not a trend, it's a way of life," he said, "which is to provide a tender-eating experience in every single cut."

Reach the writer at 402-473-7120 or cdunker@journalstar.com.

On Twitter @ChrisDunkerLJS

The Link Lonk


February 28, 2021 at 12:00PM
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Directions 2021: Demand for high-quality meat driving expansion at Great Plains Beef - Lincoln Journal Star

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Beef

Sumner farmer elected to lead pork association | Lifestyles | nptelegraph.com - North Platte Telegraph

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Shana Beattie of Sumner was elected as President of the Nebraska Pork Producers Association at the annual meeting of the board of directors. The NPPA Directors met on Jan. 14 at the Holthus Conventions Center in York. Joining Beattie on NPPA’s leadership team are president-elect Jared Lierman of Beemer, and Mark Wright of Fremont as vice president.

Shana was first elected to the NPPA board in 2016. Prior to becoming a NPPA director, she participated in the Pork Leadership Institute, a comprehensive training program conducted jointly by the National Pork Board and National Pork Producer Council designed to develop future leaders for the U.S. pork industry. She has advocated for pork producers in Washington and is an active participate in legislative and regulatory issues at the state level. She has served as a NPB and NPPC Forum delegate and has attended numerous meetings and conferences on behalf of the association.

Beattie was the recipient of the 2018 AG-Ceptional Women’s award recognizing her exceptional contributions to Agriculture. The award is presented annually during the AG-Ceptional Women’s Conference sponsored by Northeast Community College. A graduate of the University of Florida, her hobbies include gardening, cooking, baking, and volunteering with the youth in her 4-H and FFA communities.

The Link Lonk


February 28, 2021 at 09:40AM
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Sumner farmer elected to lead pork association | Lifestyles | nptelegraph.com - North Platte Telegraph

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Monterey Beef Rice Skillet | Food & Recipes from the Farm | lancasterfarming.com - Lancaster Farming

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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