Study Says Iowa Pork Industry Is Worth $41-Billion In Sales - KIWARadio.com

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Statewide Iowa — A study from the Iowa Pork Producers Association shows the hog industry contributes significantly to Iowa’s economy, in addition to keeping many small towns alive.

Association president Mike Paustian, of Walcott, says they wanted to show policymakers how important pork production is to everyone’s bottom line in the state.

(As above) “This was an effort that IPPA did to try to actually put some real numbers to it,” Paustian says. “When you start to do that, you see that the pork industry in Iowa is a big economic driver and it’s certainly something for producers to be very proud of.” 

With more than 54-hundred pig farms statewide, the study shows pork industry sectors generated nearly 41-billion dollars in sales, with production accounting for 34-percent of the total, or almost 14-billion in sales from pork operations.

(As above) “Pork farmers are greatly contributing to these rural economies and helping smaller towns stay vibrant and helping people find jobs who want to live in small town Iowa,” Paustian says. “That’s great that that allows people to live that lifestyle that so many of us are in love with.” 

Paustian says the study shows Iowa’s pork industry created over 147-thousand jobs.

(As above) “It’s nice to reflect on where our industry has gotten to and what it does as far as providing safe and affordable food for folks,” he says, “but also providing a lot of jobs.” 

Paustian says the analysis indicates a new pig barn sources about 35-percent of inputs locally. That’s because a new barn’s construction requires purchases including steel, concrete and equipment. There are almost 25-million hogs in Iowa, which accounts for about 32-percent of the entire U-S hog inventory.

See the full report by CLICKING HERE.

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September 06, 2020 at 05:48AM
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Study Says Iowa Pork Industry Is Worth $41-Billion In Sales - KIWARadio.com

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Producing Quality Beef | Agriculture - Victoria Advocate

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Beef is one of those foods that most consumers do not really know much about other than the cut or product that they know how to cook or like to eat.

Most consumers do not know the difference nor the reason between prime, choice or select graded cuts — except that prime and choice cost more.

In reality, those grades indicate the level of intramuscular fat in the ribeye that ensures a better, juicier, more flavorful and more tender eating experience.

In recent years, the percent of beef carcasses from young cattle grading choice or higher has improved to more than 80%. Only 20% or less graded select, which is still a lot of beef considering the U.S. produced 27 billion pounds of beef in 2019. If you asked consumers to name a grade of beef, they would be more likely to name a breed (Angus) rather than a grade because certified Angus beef (CAB) has been so successful at branding their product and enforcing specifications for quality (black hide and upper top choice marbling).

Usually, when a large supply of product enters the market, the price begins to fall as the supply overwhelms demand. However, that has not been the case with the rise in the supply of choice and prime beef.

In fact, the long-term average difference between the price for choice and select beef has doubled over the past several years and yet demand (sales and value) has continued to grow for the higher quality beef.

Part of this is because of CAB’s efforts, but a significant part is because of a shift in consumer preference as a result of eating at restaurants (prior to the pandemic anyway) but has continued as consumers began to eat at home.

Most beef cattle producers in Texas are fairly small and similar to the U.S. In fact, according to the 2017 U.S. agriculture census, 67% of us have 49 cows or less (and actually own only 15% of the U.S. breeding cows) while only 9.5% have more than 200 cows (but own 59% of the U.S. cows).

Really big outfits represent only 1% of all cattle operations but own 25% of the cows. But all of these are family operations, not corporate farms.

How can they participate in the beef quality boom? I will cover that in future articles beginning with cow-calf.

The Link Lonk


September 06, 2020 at 03:00AM
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Producing Quality Beef | Agriculture - Victoria Advocate

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Weber Beef awarded IBA Commercial Producer of the Year - Agri News

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SPRINGFIELD, Ill. — The Weber family of Geneseo is the 2020 Illinois Beef Association Commercial Producer of the Year.

The annual award recognizes the Weber family for their commitment to raising quality beef cattle.

“This is not a 9-to-5 job. It is an around-the-clock labor of love,” said BJ Weber. “Our family’s stance has always been to treat others with the respect and care we would want. We do what it takes to provide our customers with the highest quality of care possible for their cattle. We believe it is important to treat these cattle like they are our own. They’re my first and last priority every day.”

The family farm is now in its fourth generation of cattle producers. The farm was established by Jacob Weber and is now owned and operated by Jeff Weber and his two sons, BJ and Jordan.

Weber Beef began its custom feeding enterprise in 1985. Their mission then remains their mission today: to meet and exceed the customer’s goals for performance and care of their cattle while achieving a high level of profitability.

“With all of the enterprises we have, we have found that when you treat people right, everything else works out, although you do have to be cost effective and focus on efficiency, too,” BJ said.

The family has made customer expectations and cost management a top priority for their operation. Due to their strong devotion to their cattle and customers, the family has been able to work with the same customers over the last 15 years.

In addition to raising cattle, the Weber family has their own trucking business, corn, soybean and alfalfa production and a Beck’s Hybrids seed dealership.

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September 06, 2020 at 02:04AM
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Weber Beef awarded IBA Commercial Producer of the Year - Agri News

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Asian fusion, fried chicken restaurants celebrate grand opening in North Long Beach • the Hi-lo - Long Beach Post

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Asian fusion restaurant Oi and its sister fried chicken franchise Main Chick celebrated their grand openings at a much anticipated North Long Beach shopping center on Saturday.

The scene at the outdoor patio of the Uptown Commons complex almost looked like those from a time before the coronavirus: live music, families and “grand opening” signs.

It was a vision Myrrh Raguro, marketing strategist for the two restaurants, had for the Uptown Commons outside patio.

“We want to create a space where people can create art,” he said. “We’ve been locked up for so long; we want to make this a community.”

Eric Delacruz, chef and co-owner of Oi and Main Chick, said the community in North Long Beach has been generously supportive of his franchises coming to their neighborhood.

He said the biggest challenge was trying to find employees to work the restaurants leading up to the grand opening. Through a partnership with Pacific Gateway, the city’s employment partner, Delacruz was able to hire a staff to work at his shops.

“It’s challenging opening right now,” he said. “But we’re actually doing well.”

Kevin Popok, co-owner of Main Chick, prepares seasoned fried at the Uptown Commons location during a grand opening event Saturday, Sept. 5, 2020. Photo by Sebastian Echeverry.

Sales at Delacruz’s shop have increased by 20% a day since it first opened last Sunday. As so many restaurants struggle to survive the pandemic, Oi and Main Chick are seeing consistent local clientele.

Oi’s cuisine consists of Filipino dishes infused with Korean and Japanese tastes and was founded in 2013. In early 2019, Delacruz, along with co-owners Kevin Popok and Calvin Skarlat, wanted to capitalize on the growing success of fried chicken, sold at place like Raising Cane’s Chicken Fingers, thus the creation of Main Chick.

Originally from the San Fernando Valley, Delacruz’s Oi franchise garnered praise at food events in Orange County before the pandemic. So far, there are eight Oi locations and three Main Chick locations.

Families gather at the Uptown Commons retail center in North Long Beach during a grand opening event Saturday, Sept. 5, 2020.

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September 06, 2020 at 05:11AM
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Asian fusion, fried chicken restaurants celebrate grand opening in North Long Beach • the Hi-lo - Long Beach Post

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Easy and healthy way to make a pork tenderloin - KCRG

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CEDAR RAPIDS, Iowa (KCRG) - A popular sandwhich throughout Iowa is the pork tenderloin. Fareway Dietitian Whitney Hemmer has a healthy and easy way to elevate the dish.

Oven-Fried Pork Tenderloin Sandwiches

Makes 4 servings

Total time: 30 minutes

Ingredients

• 4 (about 4 ounces each) tenderized pork loin slices
• 2 Tbsp. oil
• ½ cup flour
• 1 egg
• ¼ cup milk
• ½ cup panko breadcrumbs
• 1 tsp. seasoned salt
• ½ tsp. pepper
• 4 hamburger buns

Directions

Preheat oven to 375°F. Drizzle oil over sheet pan and set aside. Place flour in a large bowl or pan and season with salt and pepper, as desired.

In a separate bowl, beat egg and milk together.

In a third bowl or pan, combine panko, seasoned salt and pepper.

Coat pork slices in flour, then egg, then breadcrumbs. Bake loin slices for 20 minutes, flipping halfway through. Serve on a bun and enjoy!

Nutrition information per serving: 433.5 calories; 14 g fat; 3.1 g saturated fat; 122 mg cholesterol; 890 mg sodium; 41 g carbohydrate; 1.2 g fiber; 4.5 g sugar; 33. g protein

You can find more tips and recipes from Whitney on our website KCRG dot-com. E-Mail Whitney with questions centsablehealthatFareway Stores dot com.

Copyright 2020 KCRG. All rights reserved.

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September 05, 2020 at 10:20PM
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Easy and healthy way to make a pork tenderloin - KCRG

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Grill big this Labor Day with a whole chicken, pork loin or beef tenderloin — and reap the benefits of leftovers - The Washington Post

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Hot dogs and hamburgers are the typical cookout fare — crowd-pleasing, quick-cooking and designed for customizable, individual servings.

Maybe you’re ready to grill something different, something bigger. If you’re only cooking for your family, or your close pod, you may be disinclined to tackle grilling multiple large cuts of meat or fish.

But I’d encourage you to consider a few of the options below from our Recipe Finder. Most feed a modest 4 to 6, and would make for great leftovers in sandwiches, tacos or salads.

Coca-Cola Smoked Beef Tenderloin, above. It’s a splurge but a worthy one, and the pairing of the high-end meat with a soft-drink-based marinade is just great.

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(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Grill-Roasted Pork Loin With Blackberry Sauce. Roasting a piece of meat inside during summer can be unappealing, so try treating your grill like an oven. See also: Grill-Roasted Chicken, With a Smoking Option.

[A dry marinade and two-zone grill are the one-two punch of great grilling]

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(Goran Kosanovic for The Washington Post)

Cherry-Glazed Baby Back Ribs. First comes a sweet and spicy dry rub before a low and slow cook. At the end, the ribs get lacquered with a chipotle-spiked glaze made with cherry preserves and tart cherry juice.

[Browse our Recipe Finder for more than 9,000 Post-tested recipes at washingtonpost.com/recipes]

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(Goran Kosanovic for The Washington Post)

Chipotle Honey-Marinated Steak. Hot honey is the MVP of this recipe.

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(Deb Lindsey for The Washington Post)

Korean al Pastor. A Labor Day taco party? Count us in with this spicy, fruity pork shoulder.

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(Deb Lindsey for The Washington Post)

Johnson’s Boucanière Pork Butt. No way around it — this recipe’s a project. If, however, you like to smoke your meat, you’re in for something special. Expect outstanding pulled pork sandwiches.

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(Deb Lindsey for The Washington Post)

Chicken Grilled Under a Brick. Spatchcocking a whole chicken, or cutting out the backbone and flattening it, works just as well on the grill as it does in the oven, and the crisp skin can’t be beat. Alternatively, there’s no need to wait until Thanksgiving for turkey: Check out Pit-Cooked-Style Turkey.

[Fire up the grill for these 9 chicken recipes, including barbecue, jerk and bang bang]

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(Deb Lindsey for The Washington Post)

Planked Salmon With Smoky Orange Aioli and Salsa Verde. Grilling a salmon fillet on a cedar plank makes the process very easy without the risk of the fish falling apart. Plus, the plank can be the serving platter. Other options: Whole Smoke-Grilled Mountain Trout; Lemon and Dill Salmon.

More from Voraciously:

Cool down with these 9 nostalgic custard and ice cream pie recipes

Giant watermelons are summer’s treasures. Here’s how to store, cut and use them.

Leftover rice? You’ve got a head start on these 8 fried rice dishes

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September 05, 2020 at 09:01PM
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Outback Steakhouse introduces Bloomin’ Fried Chicken - Guilty Eats

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EAST SETAUKET, NEW YORK - MARCH 16: An image of the sign for Outback Steakhouse as photographed on March 16, 2020 in East Setauket, New York. (Photo by Bruce Bennett/Getty Images)

The Cheesecake Factory to bring back two favorites this fall by D. Goodman

Outback Steakhouse takes what we love about Bloomin’ Onions to use on fried chicken

We can all agree that the Bloomin’ Onion at Outback Steakhouse is possibly the greatest appetizer ever created, right? I mean, I don’t know about you but I could sit there and eat three of the things and not even worry about ordering a main course, they are that good.

However, I’m also a huge fan of fried chicken. I don’t think there is anything better than chicken when it’s fried to perfection and seasoned just right.

So imagine how ecstatic I was when I heard that Outback Steakhouse was going to combine two of my favorite foods into what could be the food find of the year.

Bloomin’ Fried Chicken coming soon to Outback Steakhouse!

According to People.com, Outback is going to take a chicken cutlet, batter it in the same seasoning they use for the Bloomin’ Onion and then fry it. Then they are going to add some of that amazing bloom sauce on top and serve it as a main course with a couple of side dishes.

Holy crap does that sound good.

In addition, Outback has also announced they will be lowing the prices on some of their menu items as well as adding a side due to how the pandemic has affected people’s dining habits. For some, it may be enough to convince them to finally head out for dinner instead of eating in.

Next: Best pizza chains: The top pizza brand according to each state may surprise you

Bloomin’ Fried Chicken is now available at all Outback Steakhouse locations for delivery, dine-in and curbside pick-up. Will you be trying this decidedly delicious sounding new addition to the menu?

The Link Lonk


September 05, 2020 at 07:11PM
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Outback Steakhouse introduces Bloomin’ Fried Chicken - Guilty Eats

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Fried Chicken