Area rancher looks to beef packing plant for progress - knopnews2 - knopnews2

meat.indah.link

NORTH PLATTE, Neb. (KNOP) - The North Platte City Council will determine whether to declare nearly 400 acres of land on the city’s east side as blighted and substandard next week. The process is just one of several the owners of a proposed meat packing plant must clear to bring the project to fruition.

McPherson County rancher Rusty Kemp says the proposed plant, Sustainable Beef, LLC, will do just that - grow the local economy through value added agriculture.

Kemp says the idea for the near $300 million project all started with a trade mission trip with Governor Pete Ricketts in 2019. It was right around the same time when a fire destroyed one of the nation’s largest beef packing plants in Kansas and disrupted the beef supply chain.

“Producers were having to truck cattle from Nebraska to Washington state to harvest them after that, and then COVID hit, and things got really bad,” Kemp said. “People couldn’t get their animals to be harvested and it was just financially devastating for people in agriculture.

Kemp says he had great conversations about the challenges currently facing the ag industry with Governor Ricketts during the trip. That’s when Kemp says, Ricketts encouraged him to find a solution.

“If we are going to grow this economy, it needs to be through added value agriculture.” Kemp said. “We need to take the ag products we produce in Lincoln County and the surrounding area - the North Platte trade area, and add value to it. That’s how we grow our economy here.”

The plant is expected to create nearly 900 jobs with an average salary of $50,000. It’s also expected to have annual economic impact on the local economy of close to one billion dollars. An economic study by Creighton University economist Ernie Gross predicts an additional 1,000 jobs could be created on top of the jobs that the plant will produce.

The proposed site for the plant is on Newberry Access and Golden Road. Kemp says the location was chosen based on three things: the area needs to be zoned as heavily industrial, have access to city utilities, and it needs to be adjacent to a waste water treatment facility.

If passed, the plant could break ground as early as September with an opening date sometime in early 2023. Tax increment financing (TIF) will be used for the construction of the plant.

Sustainable Beef, LLC CEO David Briggs said the plant will process around 400,000 cattle each year. The plant anticipates to draw employees within a 60-mile radius.

Copyright 2021 KNOP. All rights reserved.

The Link Lonk


April 01, 2021 at 10:02AM
https://ift.tt/3sIz5Lf

Area rancher looks to beef packing plant for progress - knopnews2 - knopnews2

https://ift.tt/2RxTDX4
Beef

Beef about beef: battle highlights meat's importance in politics - NTV

meat.indah.link
[unable to retrieve full-text content]Beef about beef: battle highlights meat's importance in politics  NTV The Link Lonk


April 01, 2021 at 06:12AM
https://ift.tt/3fxLuhd

Beef about beef: battle highlights meat's importance in politics - NTV

https://ift.tt/2RxTDX4
Beef

Beef Stew and Hamidou: A 1-2 punch that evokes Pistons history stands out in loss to Blazers - Pistons.com

meat.indah.link

Bing and Lanier. Isiah and Joe D. Rip and Chauncey.

The Pistons have had their fair share of potent 1-2 punches over their rich history. Maybe the next dynamic duo is Beef Stew and Hamidou.

That would be Isaiah Stewart and Hamidou Diallo and if their performance can live up to their alliteration, the marketing campaign will write itself. One thing they both possess in abundance – a quality that Pistons fans with any sense of history will adore – is a take-no-prisoners approach from one baseline to the other.

They were part of a Pistons bench unit that scored more than half – 51 of 101 – of the Pistons points in their 124-101 loss to Portland, a game that was a lot closer than the final score. With five minutes to play, it was still a 10-point game.

Ultimately, the Pistons just didn’t have enough firepower to compete with one of the NBA’s most potent offenses on a night they were without Wayne Ellington’s 3-point shot – and on a night Damian Lillard and C.J. McCollum combined to score 37 of their 57 points in the second half, Lillard banking 23 of his 33 after halftime. Jerami Grant scored 30 for the Pistons and Mason Plumlee added 18, but the three other starters combined for two points and Saddiq Bey and Josh Jackson combined to go 0 of 13.

“We couldn’t buy one,” Dwane Casey said after the Pistons shot 9 of 27 from the 3-point line while Portland drained 16 of 30. “We had some good looks and they continue to do it to the rest of the league – 53 percent from three and they’ve got a team full of ’em. You can’t let that deflate you. You’ve got to continue to compete. I thought it deflated us a little when they continued to make them.”

Good luck deflating Stewart and Diallo, though, two guys who go full speed ahead on every possession and are certain to become Detroit folk heroes if this era of Pistons basketball can wake up the echoes of the two championship eras. They play with the type of competitive edge that epitomizes the type of player general manager Troy Weaver seeks and Dwane Casey covets.

Diallo debuted for the Pistons last Friday after being idled for more than a month with a groin injury and after knocking off that rust he’s been a revelation in his second and third games, scoring 19 each time and averaging 8.5 rebounds. He’s been efficient – he made 7 of 8 shots in the loss to Portland – and he’s flashed the playmaking ability that was put into evidence for the first time in his career at Oklahoma City this season, seeing his assists per 36 minutes go from 1.4 last season to 3.6 this year. He had three against Portland to go with a block and a steal.

“The thing that jumped out to me immediately is when he checked in against Brooklyn and started guarding James (Harden),” Mason Plumlee said. “That’s the thing that to me said, ‘I’m here and this is what I do.’ ”

To be sure, defense is Diallo’s stock in trade. But the offense appears to be flowering – rapidly. He’s been a reluctant 3-point shooter – only 16 percent of his career attempts are triples – but he’s hit 3 of 5 over the last two games.

“He’s attacking the rim. He’s getting into the paint,” Casey said of the 6-foot-5 Diallo, 22. “He’s got a quick first step to get to the rim. He was 2 of 3 from three, but his gift is running the floor, attacking the paint and drawing the defense in and he’s doing a good job of kicking it out. That’s the thing he’s grown in his career – making those types of plays. But his energy level is elite.”

Stewart’s had busier stat lines than Wednesday’s six points and four rebounds in 18 minutes, but he’s ahead of schedule as a 3-point shooter. He made 2 of 4 against Portland and is now 8 of 16 over his last seven games from the arc. Casey hinted at Stewart’s 3-point shooting before it became a thing in games, then tried to tamp down enthusiasm for it for fear the rookie would lose sight of the meat and potatoes of defense, rebounding and screening.

But he had no quibbles with the four triples Stewart launched against the Trail Blazers, saying “he took the right shots. I thought all four of his threes tonight were good shots.”

Plumlee quickly came to admire the 19-year-old’s humility and earnestness and has seen improvements not only in his willingness to shoot from the perimeter but in areas more subtle, too.

“I just think positioning on defense, he’s made huge leaps,” Plumlee said. “His shot is great. Tonight, I would’ve liked to have seen him take a couple more down the stretch and not worry about the misses. His shot is as good as any big I’ve been around. He’s just going to keep getting better the more minutes he gets. He’s got a natural feel for the game. He’s only going to improve, which is encouraging.”

On a night the Pistons didn’t have enough in their arsenal to keep up with a high-powered offense, there was encouragement to be found in a pair of coltish young players who’d have been at home in the old Bad Boys locker room, Beef Stew and Hamidou.

The Link Lonk


April 01, 2021 at 09:28AM
https://ift.tt/3ucOGD6

Beef Stew and Hamidou: A 1-2 punch that evokes Pistons history stands out in loss to Blazers - Pistons.com

https://ift.tt/2RxTDX4
Beef

WSGS PTO to host pulled pork fundraiser | Country Living | navigatorjournal.com - The Navigator

meat.indah.link

The West Salem Grade School Parent Teacher Organization will be hosting a pulled pork bbq fundraiser later this month.

The WSGS PTO is raising money to benefit the school’s outdoor education site. The fundraiser will be taking place on Friday, April 23, and will be a drive-thru event.

The fundraiser will begin at 4 p.m. and continue until the food onsite is sold out. There will be pulled pork sandwiches for sale for $4 and pulled pork meals including a sandwich, chips and drink, for $6.

The pulled pork will be prepared by Tojo’s Smoke Me Tender BBQ.

The fundraiser itself will take place in the east side parking lot of West Salem Grade School. Patrons are asked to enter via the north driveway and circle around.

The Link Lonk


April 01, 2021 at 03:08AM
https://ift.tt/3rEXfoH

WSGS PTO to host pulled pork fundraiser | Country Living | navigatorjournal.com - The Navigator

https://ift.tt/2RsHZwT
Pork

Perfectly easy pork for Easter | Lifestyles | greensboro.com - Greensboro News & Record

meat.indah.link

Like many, we traditionally serve ham on Easter Sunday. Once upon a time, my grandfather cured and smoked his own hams, harvested in the fall from the family farm. By spring, the ham proved perfectly ready for our large family to enjoy.

This year, like last, dictates a small gathering, so we’ll dream of long-ago hams and instead enthrall our few guests with fresh pork perfectly seasoned and embellished with a luxurious sauce. Perhaps the best news is the speed at which small cuts of pork cook — a chop can be ready in 10 minutes and butterflied tenderloin in even less.

Seriously. Apply a simple seasoning in the morning and refrigerate while you pull together the sauce and the sides. For the holiday meal, I prepare a small, creamy potato gratin, steam asparagus to serve topped with chopped egg and dill, and toss a salad of romaine, radicchio and grapes with buttermilk dressing. Fresh bread and sweet butter are welcomed by all.

While the oven heats, the pork (chops or tenderloin) hang out on the counter to take the chill off. They’ll need a brief sear in a very hot pan before their short sojourn in a hot oven. Trust me, the pork turns out juicy every time.

For chops, look for those cut from the lean loin. I prefer chops on the bone for added flavor, moisture and visual appeal. Look for center cut rib chops or porterhouse pork chops (with a T-bone shape and some of the tenderloin attached).

If choosing boneless chops, be sure they are about 1-inch thick; thinner chops dry out too easily. Skip pork blade chops for these purposes and use them instead for braises and moist heat cooking.

Pork tenderloin offers another option for quick cooking and easy slicing. Select a small tenderloin — about 1 pound — and use a sharp knife to butterfly it open to an even thickness that will cook in about 7 minutes. Marinate the tenderloin to add flavor.

Whether you opt for chops or tenderloin, cook it to 145 degrees Fahrenheit—no more. It’s preferable (and perfectly safe) to see a hint of pink in the meat. You’ll be pleased at the tender juicy texture, too.

To make these easy dishes super special, it doesn’t take much to dress them up. Cherry balsamic gastrique is a simple sweet-and-sour sauce made from frozen cherries, red onions and red wine. A splash of balsamic vinegar adds tang. Make the sauce several days in advance and simply reheat it in the pan juices after searing the meat.

Another sauce option, perfect for a holiday meal, showcases baby portabella mushrooms and rich mascarpone. When I have them, I tuck a few morels from our spring foraging in the pan. A sprinkle of porcini powder boosts the umami effect of the mushrooms.

Two easy pork preparations. Two delicious sauces that can be made in advance to serve with either the chops or the tenderloin — or a smoky family ham if that’s on your menu. Happy Easter. Better days, and bigger gatherings, are certainly in our future.

0 comments

Get local news delivered to your inbox!

The Link Lonk


April 01, 2021 at 01:21AM
https://ift.tt/3fJ0J7t

Perfectly easy pork for Easter | Lifestyles | greensboro.com - Greensboro News & Record

https://ift.tt/2RsHZwT
Pork

City Pork opening in former Adrian's Restaurant & Bar; here's when it plans to open - The Advocate

meat.indah.link

Adrian's Restaurant & Bar will soon be a new City Pork location.

The eatery initially wasn't on Stephen Hightower's radar earlier in the year. The managing partner of City Group Hospitality, which owns City Pork, was too busy refurbishing former Juban Family Restaurant space, Beausoleil Creole Cuisine, to think about taking on another property.

But then opportunity presented itself.

Louisiana will loosen coronavirus restrictions on Wednesday, which will remove capacity limits for some businesses.

The Juban Restaurant Family not only closed Beausoleil during the state's coronavirus pandemic lockdown but also its Adrian's Restaurant & Bar in Highland Park, 18143 Perkins Road, along with Christina's Restaurant, 320 St. Charles St. downtown.

Royal Taste of Jamaica, the shipping container eatery on Florida Boulevard, has since moved into Christina's. And when Beausoleil was up and running in January, Hightower began considering possibilities for the 6,870-square-foot Adrian's.

"We offered different foods at each of our City Porks," Hightower said. "Just the size of Adrian's gives us the opportunity to bring all of these things together in one place. We'll have all the great dishes from our other City Porks."

George Krause grew up in the kitchen, so it's no surprise that's where you'll still find him today.

Hightower signed paperwork on March 30 to lease the restaurant from the Juban's group. He is now converting it into a City Pork that will incorporate all of the concepts of his previous City Pork restaurants in one place.

Plans are to open the new restaurant by mid-May.

And, Hightower added, new menu items will be added, including barbecue options and a new "triplex" cut of beef.

Hightower also will be bringing over pie offerings from City Pork Kitchen and Pie, which closed in 2017.

"We won't have all the pies at first, but we'll be offering a pie of the week," he said. "And we'd also like to offer some items from City Taco on the menu, too."

On March 31, Jersey Mike’s will donate 100% of its sales to Our Lady of the Lake Children's Hospital.

But the menu isn't the only thing that will see changes. An outdoor patio will be added with access to the bar, called the Wild Boar Bar and Patio.

The eatery will be City Group Hospitality's fifth City Pork location, the others being City Pork Brasserie & Bar, City Pork Catering & Events, City Pork LSU and Three Little Pigs Cafe & Eatery in the LSU School of Veterinarian Medicine.  

Along with Beausoleil, the restaurant group also owns and operates Rouj Creole, Turning Point Food Services, City Slice Pints & Pizza, City Taco and upcoming Spoke 'N Hub, slated to open later in the year on Government Street.   

Hightower said he plans to hire some 50 workers for the new City Pork.

"We've been able to get into the building and start working," he said. "Our target of opening by mid-May should be doable."

The Link Lonk


April 01, 2021 at 01:29AM
https://ift.tt/3ubaHT0

City Pork opening in former Adrian's Restaurant & Bar; here's when it plans to open - The Advocate

https://ift.tt/2RsHZwT
Pork

How beef prices are trending in 2021 - Restaurant Business Online

meat.indah.link
[unable to retrieve full-text content]How beef prices are trending in 2021  Restaurant Business Online The Link Lonk


March 31, 2021 at 10:03PM
https://ift.tt/3cFTKtG

How beef prices are trending in 2021 - Restaurant Business Online

https://ift.tt/2RxTDX4
Beef

There is more than one way to finish a steer - Beef Magazine

meat.indah.link

About a year ago, our industry buzzed with talk about finishing local beef. Our friends and neighbors found empty grocery store shelves and instead turned to their local beef producers to fill their freezers. Last year shed light on direct-to-consumer beef production. This concept of local beef is not a new one. Instead, it is more a case of what was old is new again. There was a time when small local meat lockers were a staple in many small towns. With reports of some processors booking into 2022, it appears that this trend for local beef may outlast the COVID-19 pandemic.

Recently a group of UK extension agents and specialists wrapped up a 4-week series of virtual meetings focusing on producing freezer beef in northern Kentucky. The UK beef extension team will also be launching a new program for the fall of 2021 called “Master Finisher” to provide additional resources for folks interested in finishing beef cattle here in Kentucky.

Related: April fed steer & heifer slaughter takes a nose-dive

One of the things that I have come to appreciate while working with producers in small-scale finishing systems is that there is more than one right way to finish a steer (or heifer). Regardless of if you are producing beef in grass-finished, grain-finished or a hybrid grain-on grass system, what works for one operation may not be the best option for another. Answering several questions can help you narrow in on the right production system for your operation. A few examples include: Who is the customer base? What are their preferences and expectations? What are your feed and labor resources? Something that should not be overlooked in the local food sector is the product’s story. Consumers choosing local beef are not just purchasing any 1 lb package of ground beef; they are buying your 1 lb package of ground beef.

Each finishing production system has its own set of advantages and limitations:

1. Grass-finished- Grass-finished is commonly used to refer to cattle finished without grain. However, a more appropriate name for this type of system could be “forage finished”. This production system results in low rates of gain, and cattle are typically anywhere from 24-30 months of age at harvest. Thus, regardless of when the calves were born, they will experience at least one winter while being finished. Therefore, at some point, these cattle will likely need to be fed a high-quality stored forage such as alfalfa hay or fermented forages such as baleage; hence the term “forage finished”. A key to this system is selecting and maintaining ideal forages and having a good understanding of grazing management practices. The low and slow approach needed to finish cattle with forages successfully is not a disadvantage but is a consideration when developing a timeline. If you have a processor reservation for this fall and yearling steers in the field, you could not only be leaving weight out in the pasture but also quality in terms of marbling score.
2. Grain finished- As the name implies, this system involves feeding a concentrate or grain-based diet to cattle during the finishing period. Typically, cattle in this system are housed in confinement, which could be anything from a dry lot to a compost bedded pack barn. Depending on the ration or use of growth-promoting technologies such as implants, cattle in this system can gain 2-4+ lbs/d. Of all of the finishing systems, this system can allow for the most consistent rate of gain but also requires proper feeding management to make sure cattle don’t experience digestive upsets. Even on grain-based diets, cattle still need to consume some roughage such as grass hay to maintain rumen health.
3. Grain on grass hybrid finishing- This system allows for the most flexibility in cattle management during the finishing period. I think of this system as more of a spectrum. Cattle can be consuming a forage-based diet with minimal grain supplementation or be receiving a predominately grain-based diet while being housed on pasture. The desired rate of gain and available feed and labor resources are things to consider when determining where to land on this spectrum. This type of system can allow cattle to take advantage of one of the cheapest feeding systems available, grazing! When weather limits grazing, cattle may consume more of their total nutrients from the grain-based supplement while consuming stored forages.

Related: Load'em up: From pasture to feedyard

Regardless of the finishing system, it is essential to have realistic expectations when considering how long it will take to finish an animal. The length of time required to finish cattle in a specific production system can’t be ignored. Finishing cattle in any system will take time, labor, and economic inputs to get started but is one option for adding value to calves while filling a niche in the consumer market.

Source: University of Kentucky, which is solely responsible for the information provided and is wholly owned by the source. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset. 

The Link Lonk


April 01, 2021 at 01:01AM
https://ift.tt/3wfyQJI

There is more than one way to finish a steer - Beef Magazine

https://ift.tt/2RxTDX4
Beef

Chili lime pork chops offer variety of flavors, textures - Sunbury Daily Item

meat.indah.link

Editor’s note: At the Table with the Gabels features tasty recipes and tips from Vanessa Gabel and her daughter, Kaitlyn, of Danville.

Kaitlyn: We’re always looking for new ways to try different cuts of meat, and this is on our list of favorites.

It adds a bit of spice to a relatively simple meat. This chili lime pork recipe makes a really simple dish more fancy and rich in flavors.

It’s a very low-maintenance meal that looks like you could buy at a restaurant.

I love how all of the seasonings complement each other, along with the pork chops and vegetables.

By adding in the assorted vegetables, it’s guaranteed a variety of flavors and textures, and it’s incredibly healthy. So, if you’re looking for a delicious, yet healthy meal, this is the one for you.

Vanessa: This chili lime pork recipe leaves a lot of room for customization to fit your personal tastes.

The combination of corn, bell pepper, zucchini, onion and tomatoes create a beautiful rainbow of colors in the pan, and really creates an interesting dish. What I love most about this recipe is that you can pretty much use whatever vegetables you have on hand to create this.

As gardens begin to grow in a couple of months, folks will have a new use for the overflow of some of the homegrown foods to create a very inexpensive dish that will really stretch.

This chili lime pork would taste fabulous over some rice, or even as a fajita, subbing out the feta cheese for a cheddar and some guacamole.

But if you are trying to avoid carbs, eat it as is ... or even lightly steam some zucchini noodles to serve it over. (I would probably omit the zucchini in the skillet and add asparagus instead if I were to do that.)

If you’d like a little extra zing to the flavor, add a squirt of lime juice at the end.

We’ve been making a double batch each time we make this meal, not only because of the health benefits, but also because it makes a great meal for leftovers. (If you do this, you will need to use two pans, as it will be pretty full with the ingredients listed.)

Overall, this is very easy to pull together on nights that sports run late, and can be prepared for the most part by prepping the vegetables the night before so it’s just adding them to the pan when you are ready to cook.

Chili Lime Pork

1 tbsp. vegetable oil

4 boneless pork chops

1 1/2 tbsp. chili lime seasoning

1-2 cups frozen or canned corn (or corn from 2 ears)

1 medium red bell pepper

1 small red onion

1 medium zucchini

1 cup grape tomatoes or 2 Roma tomatoes

2 garlic cloves, pressed

1/2 cup feta cheese

1/2 cup cilantro

Heat the oil in a 12-inch cast iron skillet over medium heat for 6 minutes.

Season the pork chops with 1 tbsp of the seasoning. Chop the pepper and the onion.

Place the pork in the skillet and sear for about 4 minutes on each side, or until the internal temperature reaches 140 degrees. Remove the pork from the skillet.

Add the corn and cook, undisturbed, for 4 minutes.

Slice the zucchini into half-moons and slice the tomatoes.

Add the onion and bell pepper to the skillet and cook for 4 minutes, stirring occasionally.

Add the zucchini and garlic to the skillet, and cook for 2 minutes.

Remove the skillet from the heat. Add the pork chops back to the skillet. Stir in the remaining seasoning, then add the tomatoes, feta and cilantro.

The Link Lonk


March 31, 2021 at 09:00PM
https://ift.tt/3m9wJCL

Chili lime pork chops offer variety of flavors, textures - Sunbury Daily Item

https://ift.tt/2RsHZwT
Pork

11-year-old lays claim to top title at 2021 Jr. Beef Expo - The Troy Messenger - Troy Messenger

meat.indah.link

Pike County youth Greer Jones exhibited the overall Grand Champion Market Animal at the 2021 Jr. Beef Expo (JB) at Teague Arena in Montgomery March 18 through 20.

Jones, an eighth-grader at Ariton Elementary School, has been showing cattle since he was 7-years old.

“I have learned so much about the livestock industry,” Greer said. “My cows have taught me the importance of hard work, determination, and patience.  I have to feed every morning at 6 o’clock before I go to school and I have to work their hair, clean their beds, and exercise them when I get home from school.  Then, before I go to bed they have to be fed again.”

Even though showing cattle is a lot of hard work Greer said it’s fun because he gets to do it with his family.

“My dad, mom and older brother, Bowen, help me a lot,” he said. “Uncle Ethan, Aunt Taylor and my cousin Lawton are a big part of our show team, too. It’s awesome working together in the barn with my family. Everyone pitches in to help get everything ready for me to show. I have made a lot of friends and I love spending time with them at shows and I also enjoy the way we all encourage and cheer for each other.”

Greer said Shelby Windham helped him learn how to show.

“During COVID, Miss Shelby helped me get Oso, my steer, broke,” Greer said. “If it wasn’t for her, I don’t know if I would be where I am today. She comes to shows and teaches me how to improve as a showman and cattleman.”

Greer said he feels blessed by the support from the Pike County Cattlemen and Cattle Women.

“Our team of Pike County kids is really good and we try our best to represent Pike County the best that we can,” he said.

Greer said he never imagined that he would win the state show as an 11-year-old and it’s still hard for him to believe.

“My momma tells me every day when we are in the barn to work hard and stay humble…and this is something I try to do,” Greer said. “I know that I love the livestock business and that one day I hope to make it part of my career.

“My parents didn’t grow up showing cattle so we still have a lot to learn, but we are going to keep working hard and learning everything we can.”

Greer’s hope is that other kids, who might want to try something new and different consider showing a goat, lamb or a cow.

“The Pike County goat program really changed my life,” he said. “It got me interested in livestock and now I have found something that I really love to do.  I am thankful for all of the people who made the state show such a success for me and I thank God for blessing me with the gift to be able to show cattle. I can’t wait for next year.”

The Link Lonk


March 31, 2021 at 09:22AM
https://ift.tt/2QUv3l2

11-year-old lays claim to top title at 2021 Jr. Beef Expo - The Troy Messenger - Troy Messenger

https://ift.tt/2RxTDX4
Beef

Heirloom: Sam Tsui's Aunt Cindy's Delectable Pork Buns - Character Media

meat.indah.link

TEXT BY SAM TSUI

My Aunt Cindy (Tsui Chauwan) was both an opera singer and a fantastic cook. She played me the first piece of music I ever heard (Puccini’s “Madame Butterfly,” when I stayed with her just after being born, or so I’m told!) Born in Hong Kong like my dad, she brought a bunch of delicious Cantonese recipes with her, including this recipe for barbecue pork buns that my husband Casey and I have made often (much to the delight of our friends!). I miss my aunt a lot, and it’s really special to be able to connect to her and her memory by making her recipes—I hope you all can, too!

This pork bun recipe is just one of many that were collected by Tsui’s Aunt Cindy, pictured here. (Photo courtesy of Sam Tsui.)

INGREDIENTS

For roast pork:
3/4 lb fresh pork tenderloin
2 tsps dark soy sauce
1 tsp light soy sauce
2 tbsps hoisin sauce
1 tbsp honey
3 tsps sesame oil
1 tsp cornstarch
1/4 tsp white pepper
1 tbsp hoisin sauce (for glaze)
2 tbsps honey (for glaze)

To add to pork for bun filling:
1 tbsp corn oil
2 tbsps onion, chopped
3 tbsps green onion, chopped
1/2 cup hot water
1 tsp sesame oil
1/4 tsp white pepper
2 tbsps oyster sauce
1 tbsps dark soy sauce
1/4 tsp sugar
Cornstarch mixture (1 tbsp cornstarch & 1 1/4 tbsps cold water)

For buns:
3 cups self-rising flour
2 tbsps sugar
1 cup cold milk
1 tbsp vegetable oil
Wax paper

STEPS

For roast pork:
1. Put all seasonings (except honey and hoisin sauce for glaze) and pork tenderloin in a plastic bag. Zip plastic bag closed. Leave the pork in the refrigerator overnight.
2. Preheat oven to 375 degrees.
3. Line broiler pan with aluminum foil for easy cleaning.
4. Roast pork on broiler pan at 375 degrees, uncovered, for 25 minutes.
5. Glaze the pork loin on all sides with 1 tbsp hoisin sauce.
6. Roast for 3 minutes and then turn the pork. Roast the other side for 3 minutes.
7. Remove pork from oven. Switch the oven setting from 375 degrees to Broil.
8. Combine 1 tbsp hoisin sauce and 2 tbsps honey. Glaze the pork on all sides.
9. Return glazed pork to oven and broil for 2 minutes. Turn the pork and broil the other side for an additional 2 minutes. Pay close attention during the last few minutes of broiling. To prevent burning, do not leave pork unattended.
10. Take pork out of the oven. Let rest for 5 minutes.

(Sam’s note: The pork is delicious at this stage as an appetizer, entree or in fried rice—read on to use it in pork buns!)

For buns:
11. Chop roasted pork into 1/2-inch cubes.
12. Heat corn oil in pan and sauté chopped pork, onion and green onion.
13. Add hot water to pan. Bring water to a bubbling boil.
14. Add sesame oil, white pepper, oyster sauce, dark soy sauce and sugar to pan.
15. Add dissolved cornstarch mixture to pan. Stir to combine.
16. Turn off heat when filling has thickened.
17. Allow filling to cool while you prepare dough for the buns.
18. Combine flour, sugar and milk in a large bowl.
19. Integrate vegetable oil.
20. Place dough on floured board/stone and knead for 8 minutes.
21. Let dough rest for 15 minutes.
22. Divide dough into 12 equal pieces.
23. Using the palms of your hands, form 12 ball-shaped pieces of dough.
24. Flatten the ball-shaped pieces and use a rolling pin to form round wrappers about 2 inches in diameter.
25. Put a generous tablespoonful of filling in the center of each wrapper.
26. Collect edges of wrapper and pinch the top closed.
27. Place each stuffed bun (pinched top up) on a 2 1/2-by-2 1/2-inch piece of wax paper.
28. Let buns rest for 5 minutes.
29. Bring water to a boil in your steamer.
30. Put all 12 buns in the steamer for 15 minutes (or do in batches if your steamer is smaller!)
31. Best served hot!

Character Media tested out the recipes in-house. Make sure you catch the videos and learn how to make these delicious dishes!

The Link Lonk


March 31, 2021 at 12:34AM
https://ift.tt/3fuUgwr

Heirloom: Sam Tsui's Aunt Cindy's Delectable Pork Buns - Character Media

https://ift.tt/2RsHZwT
Pork

Whatever You Want to Call It, the New Jersey Pork Roll Is Having Its Portland Breakfast Sandwich Moment - Willamette Week

meat.indah.link

You can call it what you want.

That's the position of Chazz Madrigal and Doug Miriello, the respective owners of Lamotta's Handmade and Dimo's SPK, both of whom are feeding Portland a specific type of East Coast breakfast sandwich built around a certain type of processed meat. Their weekend pop-ups—at Water Avenue Coffee for Madrigal and Dimo's Apizza for Miriello—drew immediate long lines and rapturous Instagram stories, as well as pushback in the comments. Because as with oversized Italian sandwiches and pizza, there's no way to sell a pork roll, egg and cheese without an argument over culinary etymology.

See, if you're from Philadelphia—which I am—or South Jersey, "pork roll" is what you call the product that's labeled "John Taylor's Pork Roll" and is officially known in full as "John Taylor's Original Taylor Pork Roll." In North Jersey and New York, the same product is called "Taylor Ham." You can see the discrepancy in pop culture: On the one hand, you've got Ween, from New Hope, Penn., with their 1991 song "Pork Roll Egg and Cheese." On the other, comedian Chris Gethard, from West Orange, N.J., issued his album Taylor Ham, Egg, and Cheese in 2019.

The Taylor Ham misnomer—in your face, West Orange!—is based on the fact that when John Taylor first packaged the product in 1856, he called it "Taylor's Prepared Ham," only to see his vision dashed by the Upton Sinclair-inspired Pure Food and Drug Act of 1906, after which the product no longer met the federal government's legal definition of "ham."

So what the hell is pork roll, and why are two places in Portland serving it?

"It's a delicious, quintessential East Coast non-delicacy sort of thing," says Miriello, who is from Connecticut but always heard about the stuff from Philly and New Jersey friends. "I'm like, 'What is this disgusting-sounding thing called pork roll?' And then I finally tried it, and it's pretty revolutionary."

"I would liken it to something akin to Spam: It's processed and pressed, chipped and chopped into a roll," says Madrigal, a longtime local bartender, DJ and restaurant vet. Among many other spots, he used to work at Creepy's, which may have been the city's pork roll pioneer, serving a "Jersey Breakfast Sandwich" on an English muffin.

As an emulsified forcemeat, pork roll in no way resembles actual ham. But what Spam is to jamon, pork roll is to mortadella or bologna. "It's breakfast bologna," Miriello says. "Bologna with a little extra salinity to it that just crisps up beautifully. Am I plating it on anything other than a Taylor Ham, egg and cheese? Probably not. But in that combo, it's perfect."

Madrigal is from, as he puts it, "the Oakland Bay area," and claims "absolutely no spiritual connection" to the sandwich. That came from a friend with New York City roots, Phil DeGennaro, with whom he first dreamed up the idea of opening an Italian American-style deli. As a one-man, part-time kitchen, Madrigal bakes his own sesame rolls for LaMotta's take on an Italian sub. But the "Badlands" sandwich—if you hold it up to your ear, you can hear it softly calling, Broooooce—piles Taylor Ham on a squishy An Xuyen seeded burger bun, with scrambled eggs and American cheese.

For his "Jersey Special," Miriello more actively sought authenticity and memory. To him, a proper pork roll, egg and cheese has to have a fried egg and Kraft American cheese. But most of all, you've got to have a proper East Coast hard roll—something softer than a baguette, but more resistant than a bun. Bunk Sandwiches, the home of Portland's OG bacon, egg and cheese, has long gotten its rolls from Portland French Bakery. At Dimo's, Miriello toyed with several options, including baking the rolls himself (too hard), shipping them from back East (no one took him seriously) or using Grano Bakery in Oregon City, which supplies Dimo's Apizza with its sesame baguettes (too artisan). Ultimately, Dos Hermanos, which, like Dimo's, is backed by the omnipresent ChefStable restaurant group, came up with a custom choice.

Neither Madrigal nor Miriello really knew or cared about the name thing. At LaMotta's, Madrigal calls it Taylor Ham. Dimo's, meanwhile, went with "Taylor Pork Roll," thereby displeasing partisans on both sides.

"If I called it Taylor Ham and anyone from the Pacific Northwest ordered it, they would send it back," says Miriello. "'I ordered a ham, egg and cheese! Why are you giving me this weird bologna?'"

The other thing that both restaurants agree on, which just might be a harder sell than mystery meat: SPK, or "salt pepper ketchup." The acronym is right there in the Dimo's name, and that's also how LaMotta's dresses the sandwich, with no substitutions. Add some hot sauce if you must, but the ketchup's cloying sweetness balances the salty pig and yolky-cheesy fat.

"Salt, pepper, ketchup. That's just the way it's done," says Miriello. "I think a lot of us, especially during the pandemic, are cooking through nostalgia. So even if there's not a pure, reasonable explanation as to why, that's how it's gotta be."

EAT: LaMotta's Handmade at Water Avenue Coffee, 1028 SE Water Ave., instagram.com/lamottashandmadepdx. Premade sandwiches served 7 am-1 pm Thursday-Friday, full menu 8 am-2 pm Saturday-Sunday. (On vacation Thursday-Friday, April 1-2.) Dimo's SPK at Dimo's Apizza, 701 E Burnside St., 503-327-8968, dimosapizza.com. 9 am-2 pm Saturday-Sunday.

The Link Lonk


March 31, 2021 at 12:12PM
https://ift.tt/3ddU8i8

Whatever You Want to Call It, the New Jersey Pork Roll Is Having Its Portland Breakfast Sandwich Moment - Willamette Week

https://ift.tt/2RsHZwT
Pork

Certified Piedmontese Beef Donates 2,000 Pounds of Beef to the Cincinnati Community - PerishableNews

meat.indah.link

LINCOLN, Neb. — Certified Piedmontese—a Lincoln, Nebraska-based beef company—recently donated 2,000 pounds of ground beef to 2 food banks in Cincinnati, OH, including the Freestore Food Bank and St. Vincent de Paul’s Becky & Ted Catino Choice Food Pantry to kickoff a new partnership deal with the FC Cincinnati MLS Soccer Team.

“We are extremely grateful for this donation,” says Mike Dunn, Executive Director of St. Vincent de Paul – Cincinnati. “Ground beef is a popular request from families we serve at our Choice Food Pantry. This will go a long way to putting nutritious meals on the table for our neighbors in need.”

The versatility, high protein content, and overall quality of Certified Piedmontese ground beef makes it an ideal addition to healthy meals for families in need. “Lending a helping hand to hungry families is something we’re passionate about at Certified Piedmontese. We’re happy to donate a lean and healthy beef that helps these families put healthy meals on the table ahead of and during the holidays,” says Certified Piedmontese Marketing Manager, Ben Mohl. “We’re proud to team up with hard-working food banks across in Cincinnati and the West End Neighborhood to help fight hunger, all while showing strong support for FC Cincinnati.”  

“We are thrilled to connect our sponsor Certified Piedmontese® with St. Vincent de Paul and Freestore Food Bank for this significant donation. Both organizations do great work supporting those in need and we appreciate their willingness to distribute the beef at their pantry locations,” said Kate Solomon, FC Cincinnati Vice President for Community Relations.

About Certified Piedmontese
Certified Piedmontese is a healthier beef option that doesn’t sacrifice flavor or tenderness. With fewer calories, less fat, and higher protein per ounce than beef from other breeds, it’s an ideal source of lean protein for a healthy diet. Certified 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, and responsible resource management at every step. Progressive stockmanship values such as low stress handling protocols and the elimination of added growth hormones, antibiotics, and animal by-products ensure healthier cattle and higher-quality beef for consumers who won’t settle for anything less. Learn more at Piedmontese.com.

The Link Lonk


March 31, 2021 at 02:23AM
https://ift.tt/3wc3m7f

Certified Piedmontese Beef Donates 2,000 Pounds of Beef to the Cincinnati Community - PerishableNews

https://ift.tt/2RxTDX4
Beef

Global Grass-Fed Beef Markets, 2017-2020 & 2021-2025 - Awareness about Side Effects of Antibiotic-fed Beef Products Shifts Focus to Grass-fed Beef - PRNewswire

meat.indah.link

DUBLIN, March 30, 2021 /PRNewswire/ -- The "Grass-Fed Beef Market - Global Industry Analysis (2017 - 2020) Growth Trends and Market Forecasts (2021 - 2025)" report has been added to ResearchAndMarkets.com's offering.

Global grass-fed beef market is expected to be worth US$13,369.4 Mn by 2025. Between the forecast years of 2021 and 2025, the market is expected to register a CAGR of 4.4%.

The global grass-fed beef market has gained momentum as the world witnesses a drastic shift in eating habits. A strong change in conscience, characterized by the consumption of food and beverages with clean labels has aided the grass-fed beef market at a global level.

Awareness about Side Effects of Antibiotic-fed Beef Products Shifts focus to Grass-fed Beef

Grass-fed beef market has been gaining popularity as awareness about livestock raised on antibiotics continues to grow. Ill effects of excessive use of antibiotics on cattle and human health have raised concerns about dietary choices. High cholesterol, poor heart health, and high blood pressure have been commonly seen side-effects of consuming inorganic meat products. In light of these reasons, a growing number of consumers are expected to make a conscious shift to grass-fed beef, which is a healthier option.

In an effort to offer healthier food options, a growing number of restaurants are adding grass-fed beef steaks and other preparations to their menus. Changing menus indicating the inclusion of grass-fed beef have significantly contributed to the revenue of the global market. The market is also expected to gain popularity with the growing conversation about grass-fed beef products across the social media platform.

North America to Retain Dominance as Beef Remains Integral Part of Staple Diet

Geographically, North America is expected to lead the global grass-fed beef market. As of 2020, North America and Latin America together held a share of about 70% in the global market. Environmental concerns about livestock reared on supplements, antibiotics, and chemical-based animal feed additives are also expected bode well for these regional markets.

The North America grass-fed beef market also stands to benefit has beef is an integral part of the regular diet of these regional consumers. Heavy reliance on meat as a staple is expected to fuel the demand for grass-fed beef in the region.

The publisher also finds that countries such as Japan, Australia, and China will see a high consumption of grass-fed beef.

Time-consuming Rearing Process to Restrain Market Growth

The global grass-fed beef market is likely to be restrained by the time-consuming process of rearing cattle. It takes two years to raise full-grown beef, which demands resources in terms of time and effort. Furthermore, an unorganized supply chain poses a key challenge to the distribution of grass-fed beef. All of these factors collectively are expected to retard market expansion.

Key Players Focus on Innovative Packaging and Long-term Contracts to Remain Competitive

In the coming years, the key players are expected to focus on packaging to remain competitive. Improving product visibility with unique product design, offering adequate information, and printing QR codes to make payments easier will emerge as strategies to grip the attention of the end user.

In addition to the marketing aspect, players are also entering into long-term contracts with farmers who rear livestock to ensure a consistent supply of superior quality meat. In the next five years, players are expected to invest in processes to increase meat production to meet the ever-increasing demand.

Key Highlights For Global Grass-Fed Beef Market:

• North America grass-fed beef market to hold a lion's share of 47.5% by 2025 as consumers shift from antibiotic-free meat products
• Organic grass-fed beef segment is expected to generate an incremental dollar opportunity of US$747.2 Mn by 2025
• Processed grass-fed beef segment to attain CAGR of 3.7% in term of volume as demand for processed food soars
• Companies such as JBS, Australian Agricultural Company Limited, and Hormel Foods Corporation to dominate the competitive landscape
• Partnership with the domestic farmers to ensure authorized grass-fed certifications through regulatory bodies to remain a key strategy for players.

Key Topics Covered:

1. Executive Summary

2. Market Overview
2.1. Market Definitions
2.2. Market Taxonomy
2.3. Market Dynamics
2.4. Value Chain Analysis
2.5. Pricing Analysis
2.6. Porter's Five Forces Analysis
2.7. Covid-19 Impact Analysis
2.8. Macro-Economic Factors
2.9. Key Developments
2.10. Key Regulations
2.11. Key Certificates

3. Parent Market Overview
3.1. Parent Market Outlook
3.2. Supply Chain - COVID-19 Impact

4. Global Grass-Fed Beef Market Outlook, 2017-2025
4.1. Global Grass-Fed Beef Market Outlook, by Product Type, Volume (Tons) and Value (US$ Mn), 2017-2025
4.1.1. Key Highlights
4.1.1.1. Raw
4.1.1.1.1. Cuts
4.1.1.1.2. Ground/Minced
4.1.1.2. Processed
4.1.1.2.1. Roasted & Precooked
4.1.1.2.2. Cured Meat
4.1.1.2.3. Canned
4.1.2. BPS Analysis -2020-2025
4.2. Global Grass-Fed Beef Market Outlook, by Nature, Volume (Tons) and Value (US$ Mn), 2017-2025
4.2.1. Key Highlights
4.2.1.1. Organic
4.2.1.2. Conventional
4.2.2. BPS Analysis -2020-2025
4.3. Global Grass-Fed Beef Market Outlook, by Sales Channel, Volume (Tons) and Value (US$ Mn), 2017-2025
4.3.1. Key Highlights
4.3.1.1. Direct
4.3.1.2. Retail
4.3.1.2.1. Hypermarket/Supermarket
4.3.1.2.2. Departmental Stores
4.3.1.2.3. Specialty Stores
4.3.1.2.4. Independent Small Grocery Stores
4.3.1.2.5. Online Channel
4.3.2. BPS Analysis -2020-2025
4.4. Global Grass-Fed Beef Market Outlook, by Region, Volume (Tons) and Value (US$ Mn), 2017-2025
4.4.1. Key Highlights
4.4.2. BPS Analysis -2020-2025

5. North America Grass-Fed Beef Market Outlook, 2017-2025

6. Europe Grass-Fed Beef Market Outlook, 2017-2025

7. Asia Pacific Grass-Fed Beef Market Outlook, 2017-2025

8. Latin America Grass-Fed Beef Market Outlook, 2017-2025

9. Middle East & Africa Grass-Fed Beef Market Outlook, 2017-2025

10. Competitive Landscape
10.1. Company Market Share Analysis, 2019
10.2.

Company Profiles

• Australian Agricultural Company Limited
• Conagra Brands, Inc
• Hormel Foods Corporation
• JBS SA
• Meyer Natural Food
• Perdue Farms, Inc
• Pre Brands LLC
• Teys Australia Pty Ltd
• The Asian New Zealand Meat Company (ANZCO)
• Verde Farms

For more information about this report visit https://www.researchandmarkets.com/r/5c267y

Media Contact:

Research and Markets
Laura Wood, Senior Manager
[email protected]

For E.S.T Office Hours Call +1-917-300-0470
For U.S./CAN Toll Free Call +1-800-526-8630
For GMT Office Hours Call +353-1-416-8900

U.S. Fax: 646-607-1907
Fax (outside U.S.): +353-1-481-1716

SOURCE Research and Markets

Related Links

http://www.researchandmarkets.com

The Link Lonk


March 31, 2021 at 02:30AM
https://ift.tt/3rDXzEf

Global Grass-Fed Beef Markets, 2017-2020 & 2021-2025 - Awareness about Side Effects of Antibiotic-fed Beef Products Shifts Focus to Grass-fed Beef - PRNewswire

https://ift.tt/2RxTDX4
Beef

Bringing Relevance and Value to the Beef Industry - Drovers Magazine

meat.indah.link

Beef industry organizations will need to evolve in order to continue to bring value in the future. That philosophy is particularly true for breed associations, said Mark McCully, chief executive officer of the American Angus Association.

McCully spoke recently during the Dr. Harlan Ritchie Symposium for the American Society of Animal Science.

“I think it comes down, very simply, to relevance,” he said. “We all understand that you have to maintain relevancy. You have to continue to bring value.”

Fostering profitability of commercial cattle producers is what brings value to breed associations like the American Angus Association.

Part of that strategy is to guard against complacency — something that can be hard for members of an Association established in 1883. Seedstock breeders and their breed associations must fight against the tendency to become complacent. Driving for constant improvement is hard when the status quo can be comfortable.

“The pace of change today is so incredible,” McCully said. Any organization today has to stay nimble and make decisions in a fast and efficient way. If the last year has taught us anything, he said, it is to adjust as needed.

While change is never comfortable, no matter whether you are a breed association, a company or an individual breeder, it is necessary. Focusing on what will drive the beef industry helps, he said.

“We need to think more about genetic solutions and the commercial industry,” he said. “After all, that’s what we’re here to do.”

One of the ways breeders and their associations can continue to evolve is to adopt disruptive technologies. In the 1950s, artificial insemination was one of those disruptive technologies.

“It was a technology that was very controversial at the time,” McCully said. “Today it seems kind of silly to think of that as disruptive.”

Being closed-minded and looking at technology as a threat will not benefit the industry.

“We have to be very open and quick to embrace and adopt those technologies that may very well change the procedures of what we do,” he said. “We need to make sure that we keep our members relevant to the commercial industry and moving forward.”

The need for data will not change, but the ways we collect and think about it may. Associations will then be charged with making the most of the data.

“I think we have to be very diligent as a breed association to make sure we are building tools that are focused on profitability and biological balance.”

Biological balance is a term McCully uses to describe avoiding extremes that could lead to unintended consequences.

In the beef cattle world, the generation interval is longer than other species.

“When we make a mistake, when we get in the ditch, it takes us an awfully long time to get up out of the ditch.” McCully urged breeders and associations to be thinking about tools that stress optimal production for different environments.

One only has to look back with clarity of hindsight to the 1980s when the industry was seeking the highest frame scores. We know now, there were a lot of unintended consequences to chasing maximums, McCully said.

In addition to providing the right kind of breeding tools to members, other association-offered programs are important. In the case of the American Angus Association, marketing programs like AngusLinkSM are focused on the commercial cattleman, McCully said. They benefit members by helping their commercial customers achieve more profit. The American Angus Association’s AngusLink program helps document the value of calves with genetic merit and process-verified programs.

“It’s about creating value,” McCully said.

In the ever-changing marketplace, making those tools widely available to commercial cattlemen is important.

Where the industry used to describe cattle by hide color and condition, today it is headed toward programs that document the genetic capabilities of groups of cattle.

In the future, McCully also sees the Association serving additional needs. As the speed of change continues, Angus breeders are asking for more education, McCully said. “I believe to stay relevant, we’re going to have to be an educational resource.”

For the Angus breed specifically, education is one of the long-range objectives adopted recently. That plan will help guide the Association in the future.

“It’s about driving breed improvement. It’s about enhancing the membership experience and success. It’s about focusing on the commercial cattleman and the consumer that ultimately trusts the product we are producing,” McCully said.

The Link Lonk


March 31, 2021 at 02:50AM
https://ift.tt/3cBcAm3

Bringing Relevance and Value to the Beef Industry - Drovers Magazine

https://ift.tt/2RxTDX4
Beef

City Pork taking over Adrian's Restaurant & Bar in Highland Park Marketplace - Greater Baton Rouge Business Report

meat.indah.link

Adrian’s Restaurant & Bar, which has been closed since last summer, is being converted into another City Pork, which is slated to open in May.

City Pork owner Stephen Hightower, who signed the paperwork for the 6,870-square-foot space earlier this morning, will lease the building from Juban’s Restaurant Group, which “pressed pause” on Adrian’s nearly one year ago amid the coronavirus pandemic.

It’s not the first time Hightower’s City Group Hospitality has partnered with Juban’s Restaurant Group. Back in August, City Group acquired Beausoleil from Juban’s.

“We’ve been working on this for a handful of months, since the Beausoleil acquisition,” Hightower says, declining to disclose additional terms of the deal. “Our brand has been strong for eight years now, and we wanted to be calculated in making that next move. This location has seen tremendous growth, and it already had a beautiful restaurant there.”

The Highland Park Marketplace restaurant will mark City Pork’s fourth existing location in Baton Rouge, joining its brasserie and bar on Jefferson Highway, catering and events headquarters on Government Street and coffee and sandwich shop in the Design Building on LSU’s campus.

Noting the larger footprint he’ll have, Hightower bills the new location as a “celebration of every City Pork concept we’ve ever done,” including the aforementioned concepts as well as its shuttered Deli & Charcuterie underneath the Perkins Road overpass and Kitchen & Pie concept on Exchequer Drive.

“We’ll have an opportunity to bring some of those concepts back to life within this new building,” Hightower says.

Some older menu items, such as smoked chicken fried steak, will return, while other new ones, like barbecue rubs and dishes, will appear on the new restaurant’s menu.

Hightower says he already has managers lined up and is looking to hire about 50 workers. He expects to open the restaurant by mid-May.

The Link Lonk


March 30, 2021 at 10:14PM
https://ift.tt/2OdFuPK

City Pork taking over Adrian's Restaurant & Bar in Highland Park Marketplace - Greater Baton Rouge Business Report

https://ift.tt/2RsHZwT
Pork

JBS USA agrees to $20M settlement in pork price-fixing lawsuit - Meat & Poultry

meat.indah.link

MINNEAPOLIS – JBS USA, a subsidiary of JBS S.A., agreed to pay $20 million to settle a consumer class- action lawsuit alleging the company conspired to fix prices for pork from at least 2009 to the present. However, the settlement, which requires the judge’s approval, does not cover claims made against the company by seven other plaintiffs that did not sign on to the agreement.

The settlement agreement states that JBS will pay $20 million into a settlement fund that will be used to compensate the consumer class and cover litigation fees and expenses, including the cost of notifying class members and administering the settlement.

The law firm of Hagens Berman filed a class-action lawsuit on behalf of a group of consumers in the US District Court for the District of Minnesota on June 28, 2018 claiming a price-fixing scheme by food companies to collectively raise pork prices “…through the exchange of detailed, competitively sensitive information through Agri Stats,” according to the complaint.

“Agri Stats would collect the sensitive information from the pork defendants and disseminate it back to them in detailed weekly and monthly reports, standardizing the information across the defendants into an ‘apples to apples’ comparison,” the complaint stated. “Through these reports, defendants were able to decipher which data belonged to which defendant, allowing them to monitor production and price levels in the industry.

“In addition, Plaintiffs allege that defendants carried out the conspiracy through public statements, aimed at one another, regarding the need to cut production. Defendants then took individual action to cut supply or limit supply increases that would otherwise not have occurred,” according to the court document.

The settlement amount is based on publicly available information, according to the court document. JBS controls approximately 20% of the market for consumer pork products. The $20 million “…represents $1 million for each point of market share – putting the value of this case well over $100 million at this stage in the litigation. This is an outstanding result.

“In addition to the financial compensation, the cooperation that consumer IPPs have secured from the settlement will bolster consumer IPPs’ (Indirect Purchaser Plaintiffs) claims against the seven non-settling defendants,” according to the settlement agreement.

JBS and the plaintiff’s attorneys first discussed a settlement in September 2020. The initial discussions were unsuccessful, but after motions to dismiss the case were denied, the parties resumed talks in early 2021. A mediation was held before Professor Eric Green, a mediator with Resolutions, LLC. A settlement agreement was reached on March 9, 2021, and the settlement agreement was signed by both parties on March 12, 2021.

“Unlike many other civil antitrust actions, this case was developed and brought without the benefit of a formal antitrust investigation by the US Department of Justice or the assistance of a leniency applicant under the DOJ’s Corporate Leniency Program,” the court document said. “Rather, the conspiracy was identified by consumer IPPs through the use of investigators and economists, leading to the first complaint filed – the consumer IPP complaint.”

The Link Lonk


March 30, 2021 at 11:50PM
https://ift.tt/3u8zas1

JBS USA agrees to $20M settlement in pork price-fixing lawsuit - Meat & Poultry

https://ift.tt/2RsHZwT
Pork

Pork roll tacos? Pork roll tacos! This N.J. spot is slinging a tasty new crowd-pleaser. - NJ.com

meat.indah.link

Whether you call it Taylor ham or pork roll, there’s no questioning New Jerseyans love their signature breakfast meat just about however you serve it. On a sandwich or a diner platter is the obvious presentation. But Taylor ham ice cream? Pork roll beer? It’s all been done, and it’s all delicious.

But forget about all that for now. Today we’re talking about pork roll tacos.

That’s right. Sandwich Time Deli and Tex-Mex in Woodbridge has merged New Jersey’s favorite breakfast food with one of the Garden State’s favorite Mexican dishes.

One look at the Sandwich Time menu and it’s no surprise they are the ones to craft the Mexican-Garden State fusion dish. Their “Overstuff’d” sandwiches are like Jersey’s classic fat sandwiches with international influences. The Fat Punjab has grilled chicken, American cheese, french fries, grilled onions, peppers and tandoori sauce and the Fat Falafel is the same but with falafel instead of chicken. The Jersey Big Boy is a bacon cheeseburger on a roll with fries, mozzarella sticks, onion rings, chipotle sauce, pork roll and egg.

The pork roll tacos aren’t quite so over the top, but are addictive nonetheless. Rather than big discs of Taylor ham goodness like you typically see on a sandwich, the pork roll is diced and grilled up for a nice char. It’s served with scrambled eggs, shredded cheese, salsa and cilantro. You can add other breakfast meats if you’re trying to be as carnivorous as possible, and guacamole is an option as well. I opted to add hash browns (the unsung hero of every breakfast sandwich).

The interior of the pork roll taco from Sandwich Time Deli in Avenel. (Jeremy Schneider | NJ Advance Media for NJ.com)

What does a pork roll taco taste like, you ask? It’s decidedly different than your typical breakfast sandwich, and a welcome departure at that. I almost couldn’t tell it was pork roll, somehow absent of the salty tang to which us New Jerseyans have become accustomed. If you had just told me these were ham and egg tacos, I absolutely would have believed you. The egg and potato were the dominant flavors. I’m curious if you would taste more of the pork roll if it was the typical circular shape laid flat on the tortilla.

Instead of the classic salt, pepper and ketchup combo, I opted for Sandwich Time’s hottest hot sauce. And let me tell you, they weren’t lying. I love spice, but this stuff was so hot it had me hiccuping. No regrets, just a fair warning.

Sandwich Time also serves up breakfast burritos and quesadillas, with pork roll as a protein option. They do have some over-the-type pork roll burrito options as well. The American Belly Buster is pork roll, bacon, sausage, eggs, home fries and cheese, while the Mexican Belly Buster swaps chorizo for bacon. They also serve “breakfast crunch pockets” that feel like Crunchwraps from Taco Bell on steroids.

Is a Taylor ham taco or pork roll burrito better than the classic sandwich? Who’s to say. But it speaks to the diversity of the state, and our signature breakfast meat, that it can be incorporated into other cultures.

Our journalism needs your support. Please subscribe today to NJ.com.

Jeremy Schneider may be reached at jschneider@njadvancemedia.com. Tell us your coronavirus story or send a tip here.

The Link Lonk


March 30, 2021 at 11:02PM
https://ift.tt/31BVjCA

Pork roll tacos? Pork roll tacos! This N.J. spot is slinging a tasty new crowd-pleaser. - NJ.com

https://ift.tt/2RsHZwT
Pork

Perfectly Easy Pork for Easter - The Daily Meal

meat.indah.link

Like many, we traditionally serve ham on Easter Sunday. Once upon a time, my grandfather cured and smoked his own hams, harvested in the fall from the family farm. By spring, the ham proved perfectly ready for our large family to enjoy. (Read on or jump to pork recipes.)

Easter Recipes Perfect for Springtime

This year, like last, dictates a small gathering, so we’ll dream of long-ago hams and instead enthrall our few guests with fresh pork perfectly seasoned and embellished with a luxurious sauce. Perhaps the best news is the speed at which small cuts of pork cook — a chop can be ready in 10 minutes and butterflied tenderloin in even less.

Seriously. Apply a simple seasoning in the morning and refrigerate while you pull together the sauce and the sides. For the holiday meal, I prepare a small, creamy potato gratin, steam asparagus to serve topped with chopped egg and dill, and toss a salad of romaine, radicchio and grapes with buttermilk dressing. Fresh bread and sweet butter are welcomed by all.

While the oven heats, the pork (chops or tenderloin) hang out on the counter to take the chill off. They’ll need a brief sear in a very hot pan before their short sojourn in a hot oven. Trust me, the pork turns out juicy every time.

For chops, look for those cut from the lean loin. I prefer chops on the bone for added flavor, moisture and visual appeal. Look for center cut rib chops or porterhouse pork chops (with a T-bone shape and some of the tenderloin attached).

If choosing boneless chops, be sure they are about 1-inch thick; thinner chops dry out too easily. Skip pork blade chops for these purposes and use them instead for braises and moist heat cooking.

Pork tenderloin offers another option for quick cooking and easy slicing. Select a small tenderloin — about 1 pound — and use a sharp knife to butterfly it open to an even thickness that will cook in about 7 minutes. Marinate the tenderloin to add flavor.

Whether you opt for chops or tenderloin, cook it to 145 degrees Fahrenheit—no more. It’s preferable (and perfectly safe) to see a hint of pink in the meat. You’ll be pleased at the tender juicy texture, too.

24 Ham Recipes to Level Up Your Easter

To make these easy dishes super special, it doesn’t take much to dress them up. Cherry balsamic gastrique is a simple sweet-and-sour sauce made from frozen cherries, red onions and red wine. A splash of balsamic vinegar adds tang. Make the sauce several days in advance and simply reheat it in the pan juices after searing the meat.

Another sauce option, perfect for a holiday meal, showcases baby portabella mushrooms and rich mascarpone. When I have them, I tuck a few morels from our spring foraging in the pan. A sprinkle of porcini powder boosts the umami effect of the mushrooms.

Two easy pork preparations. Two delicious sauces that can be made in advance to serve with either the chops or the tenderloin — or a smoky family ham if that’s on your menu. Happy Easter. Better days, and bigger gatherings, are certainly in our future.

Butterflied Pork Tenderloin 

Pork tenderloin cooks so quickly that it is a favorite for weeknight suppers. But it can also dry out in a flash. Here, the tenderloin is marinated for a flavor and texture boost and is butterflied so that it cooks even faster and more evenly. All of this will help prevent it from drying out. When paired with a sweet and tangy cherry gastrique, pork tenderloin is taken to a whole new level. 

For the Butterflied Pork Tenderloin recipe, click here.

For the Cherry Balsamic Gastrique recipe, click here.

Simple Seared Pork Chops

A good pork chop can make you question why steak seems more popular. This recipe could not be easier and can be the base for a weeknight dinner or holiday celebration. To take it to the next level, pair it with a creamy baby bella sauce, which is made with flavor-packed ingredients like mushrooms, garlic, white wine, capers and rosemary. A touch of mascarpone or cream brings it into decadent territory.

For the Simple Seared Pork Chops recipe, click here.

For the Creamy Baby Bella Sauce recipe, click here.

.

The Link Lonk


March 31, 2021 at 04:00AM
https://ift.tt/3u9pFJe

Perfectly Easy Pork for Easter - The Daily Meal

https://ift.tt/2RsHZwT
Pork

Pork Prices See Slight Strength Tuesday; Is the U.S. Dollar at Play? - Agweb Powered by Farm Journal

meat.indah.link
[unable to retrieve full-text content]Pork Prices See Slight Strength Tuesday; Is the U.S. Dollar at Play?  Agweb Powered by Farm Journal The Link Lonk


March 31, 2021 at 05:02AM
https://ift.tt/3u0hqPw

Pork Prices See Slight Strength Tuesday; Is the U.S. Dollar at Play? - Agweb Powered by Farm Journal

https://ift.tt/2RsHZwT
Pork

CattleWomen’s Corner: Asian beef sandwiches with slaw recipe - Red Bluff Daily News

meat.indah.link

This recipe for Asian beef sandwiches with slaw is from the National Beef Cook-Off.

2 well-trimmed boneless beef top loin (strip) steaks, cut 3/4 inch thick (6-8 ounces each)

3 1/3 tablespoons light Asian sesame dressing, divided

2 cups coleslaw mix

1/4 cup seasoned rice vinegar

1/3 cup light mayonnaise

2 teaspoons Asian hot chili sauce

4 whole wheat french rolls, split lengthwise

1/2 cup thinly sliced seedless cucumber or sweet onion

1/4 cup chopped fresh cilantro

Brush beef steaks with 2 tablespoons dressing; let stand 5 minutes.

Meanwhile, combine coleslaw mix and vinegar in small bowl; refrigerate.

Combine mayonnaise and chili sauce in separate bowl; refrigerate.

Place steaks on grid over medium, ash- covered coals; grill steaks, uncovered 10 to 12 minutes (over medium heat on preheated gas grill, uncovered, 7 to 10 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Let steaks rest 5 minutes; carve into thin slices.

Spread cut sides of rolls with mayonnaise mixture. Layer bottom of rolls with beef slices; drizzle with remaining 4 teaspoons dressing. Top with coleslaw mixture and cucumber; sprinkle with cilantro. Close sandwiches.

Makes 4 servings. Total preparation and cooking time: 30 minutes

The Link Lonk


March 30, 2021 at 11:56PM
https://ift.tt/3cAQEY9

CattleWomen’s Corner: Asian beef sandwiches with slaw recipe - Red Bluff Daily News

https://ift.tt/2RxTDX4
Beef

Quick Hits: The Beef Edition - Winging It In Motown

meat.indah.link

I’m all in for a Luke Glendening bidding war.

The Official Beef History Bracket - Secret Base

Matchup Prediction: The two moments that define Bautista-Odor are iconic, but the Wings and Aves hatred for each other was one of the rare cases of full team vs. full team beef. Everyone got involved, it became so much more than just your dime-a-dozen rivalry, it was a bloodbath. Wings-Aves will hang on.

It feels like we got set up in the first round with a tougher matchup than what a one-seed should get. I don’t know how long the casual sports fan’s memory is in regards to hockey but this should be a walk for Wings/Avs

The Link Lonk


March 30, 2021 at 05:00PM
https://ift.tt/3sOFkNu

Quick Hits: The Beef Edition - Winging It In Motown

https://ift.tt/2RxTDX4
Beef

VERIFY: No, there are not animal products in the COVID-19 vaccines - 11Alive.com WXIA

meat.indah.link

Claims continue to circulate that the vaccines contain pork products, which could be prohibitive for some religions. The Verify team sets the record straight.

ATLANTA — With expanded access to the COVID-19 vaccine, we're getting more question about the product. 11Alive viewer W.H. is one of those asking for us to take a closer look at the ingredients and whether they comply with some religious provisions.

Do the COVID-19 vaccines contain animal products? 

No, there are no animal products in the Pfizer, Moderna or Johnson & Johnson COVID-19 vaccines.

• The ingredients for the Pfizer, Moderna and Johnson & Johnson vaccines
• Dr. Aaron Glatt, Rabbi and Epidemiologist, Chair of the Department of Medicine at Mount Sinai South Nassau 
• Dr. Nabile Safdar, President of the Islamic Medical Association of North America

WHAT WE FOUND

To begin, the 11Alive Verify team went straight to the drug companies behind all three vaccines authorized in the United States. All three drug makers confirmed there are no animal products in their vaccines. 

A spokesperson for Pfizer confirming there are no animal products used in the development and manufacturing of their COVID-19 vaccine. Instead, the vaccine is made of "synthetic and enzymatically produced components."

A representative for Jansen, J&J’s pharmaceutical subsidiary, also verified  "there are no animal products in our vaccine -- the vaccine does not use any pork by-product" while Moderna's COVID-19 vaccine fact sheet also confirmed its vaccine "contains no preservatives, no antibiotics, and no products from human or animal origin."

So why the question? Claims continue to circulate that the vaccines contain pork products, which could be prohibitive for some religions. 

"Historically, there have been vaccines that have used pork products, which, you know, universally amongst Muslims, you know, typically they would not consume them if they're following halal guidelines," Dr. Nabile Safdar, President of the Islamic Medical Association of North America (IMANA), told 11Alive. 

The doctors at IMANA work closely with other groups in determining whether something is halal or not, and the group says it's 'the majority opinion that the Pfizer-Moderna vaccines are Shariah-compliant' and free of pork products.

According to Dr. Safdar, the organization also adopts the position the Johnson & Johnson vaccine is halal.

"Whenever Muslims are putting anything in their body, it's a really natural question for them to think about whether it is something halal or not," Dr. Safdar said. "For most food items, it's very clear people already know from experience...but with vaccines, it's a little harder to sometimes figure out what are what's exactly in it. Sometimes the ingredient list, even if it's available, is very technical. And so people are not really always sure what the ingredients or the methods used to make it are. And that's where I think this natural question comes out of."

As Ramadan approaches, the organization also addresses whether taking a vaccine would interere with religious fasting. 

According to IMANA, "Taking Covid-19 vaccines currently licensed in this country does not invalidate the fast during Ramadan as per the opinion of the majority of Islamic scholars(e.g, Fiqh Council of North America, Assembly of Muslim Jurists of America, and Initiative on Islam and Medicine)."

There are other religions addressing such concerns. 

Dr. Aaron Glatt is a rabbi who has also been on the frontlines of the pandemic in New York. 

"For something to be kosher, it has to be slaughtered in a ritual and compassionate way," Rabbi Dr. Glatt explained, "and it can only come from certain types of animals...it's a very complicated subject."

But Rabbi Dr. Glatt says that kosher certification would not apply to vaccines.

"This is only for eating purposes... it's not using something," he added. "So from a Jewish point of view, there is zero problem with taking the vaccine because of kosher ingredients.  In fact, it's an imperative. It's a mitzvah, it's a positive commandment for a person to protect their health."

While the determination of whether the vaccines are kosher or halal is a theological one where opinions could vary, the Verify team can definitely confirm there are no animal products in the currently US-approved COVID-19 vaccines.

The Link Lonk


March 30, 2021 at 06:47PM
https://ift.tt/3w589Ya

VERIFY: No, there are not animal products in the COVID-19 vaccines - 11Alive.com WXIA

https://ift.tt/2RsHZwT
Pork