JBS USA reportedly shuts down five beef plants after cyberattack - USA TODAY

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JBS says it was the target of an “organized cybersecurity attack."

 (Photo: David Zalubowski, AP)

JBS USA, the world's largest meat supplier, has reportedly shut down its five biggest U.S. plants in the wake of a cyberattack.

According to Bloomberg, JBS has halted processing at its five biggest beef plants in the US, which handle more than 22,000 cattle a day.

Reuters reports JBS has stopped livestock slaughter at plants in several states.

JBS could not be immediately reached for comment.

JBS SA of Brazil notified the U.S. of a ransom demand from a criminal organization likely based in Russia, White House principal deputy press secretary Karine Jean-Pierre confirmed Tuesday. She said the White House and the Department of Agriculture have been in touch with the company several times this week.

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In a statement, JBS USA, headquartered in Greeley, Colorado, said an "organized cybersecurity attack" impacted servers supporting North American and Australian IT systems.

"The company took immediate action, suspending all affected systems, notifying authorities and activating the company's global network of IT professionals and third-party experts to resolve the situation," the company said in its statement. "The company’s backup servers were not affected, and it is actively working with an Incident Response firm to restore its systems as soon as possible."

JBS' Green Bay property said Tuesday it shut down production in the wake of the attack, but did not say whether the closure was connected.

The reported plant shutdowns arrive as beef prices soar worldwide. According to Reuters, beef prices have surged in part because of increased demand in China and limited cattle supplies.

Kelly Tyko and The Associated Press contributed to this report. Follow Brett Molina on Twitter: @brettmolina23.

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June 02, 2021 at 04:17AM
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JBS USA reportedly shuts down five beef plants after cyberattack - USA TODAY

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Hilde Lee: America's love of beef was thousands of years in the making - The Daily Progress

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Are you ready for a patio cookout with family and friends? With the relaxation of mask wearing, we are beginning to feel like humans again; we can be social and have some camaraderie. Let’s barbecue some burgers or steaks — and how about some corn on the cob? Potato salad or macaroni salad and strawberry pie for dessert are highlights of my menu.

While living in New Mexico for some time in the mid-2010s, I became very conscious of buying meat for the outdoor grill. I did not always get beef. One day, I went to the butcher with the intent of getting lamb chops for a cookout. So I asked for a number of lamb chops in addition to the beef.

“Lady, we don’t cotton to that kind of meat, and we don’t carry ‘meat on a stick.’ How about some T-bones or some lean ground beef for the elderly folk?” the butcher replied. I guess we were too close to Texas beef, and no butcher would “cotton” to anything else.

Many of us think of Texas when we talk about beef. However, beef cattle are bred throughout the United States in very scientific environments with regard to local conditions and even the food preferences of the area. The best-known breeds of cattle used for food in this country are Shorthorn and Hereford, both originally from England. Aberdeen Angus from Scotland and the Brahman, bred especially for warm climates, also grace our barbecues.

Long before written records were kept, humans used cattle for food. The interesting paintings of great horned bulls in the prehistoric Lascaux caves in southwestern France show the high regard humans had for these animals. No one knows when cattle were domesticated — probably in prehistoric times.

The Neolithic Swiss lake dwellings of more than 3,000 years ago show evidence of domesticated cattle. Some historians say that before that time, humans must have followed herds of cattle, just as our Plains Indians followed the buffalo.

Since early times, animals were not only sources of food, but also objects of worship. Eating the flesh of animals offered to the gods supposedly gave humans divine strength. Although the farmers resisted eating their farm animals, beef was too tasty to resist.

Cattle raising was practiced all over Europe. Alexander the Great added to his beef stock by importing 2,000 Indian cattle. The Romans took their cattle north with them as they conquered France. Our barbecues probably originated at that time. The word “steak” comes from two Old Norse words meaning “to roast on a spit.” By the Middle Ages a man’s wealth was measured by what he possessed; a large herd of cattle became a considerable status symbol.

By the 1600s, England emerged as the European country noted for its beef. However, the French named the cut of beef over the loin from the French “sur,” meaning above. Around 1600, the English King James, upon seeing a large loin of beef placed in front of him, drew his sword and knighted the perfectly browned roast. Hence: Sirloin. When an Englishman spoke of meat, he meant beef.

It is a curious fact of history that there were no cattle native to North or South America. The buffalo, common to the land when the first settlers arrived, is the closet relative to the early wild cattle of Europe and Asia. Shiploads of cattle, along with other supplies from Europe were brought into the original colonies. Cattle imported into the Southwest developed into the Texas Longhorn. Although they are now almost extinct, they were once the basis of most Texas ranches.

However, the American contribution to the beef picture is the “porterhouse” steak. Around 1814, restaurants lined the New York waterfront catering to ships crews and travelers. Since a meal and a glass of ale or porter was the fare, such places were referred to as “porterhouses.”

A Mr. Martin Morrison ran such a porterhouse that became noted for steaks. Caught short one evening, Morrison was forced to slice a steak for a favorite customer from what was to be his family’s dinner roast. He customer was so pleased with his steak cut from the short loin that he ordered another. Thereafter, he always demanded such a cut. Others followed — and the porterhouse was born.

In 1854, the editors of Harper’s Weekly magazine concluded that America’s favorite food was steak.

Modern breeds of beef have greatly improved over the years. Two hundred years ago, beef cattle still looked like the utility work animals of the past. Today’s beef cattle are short-legged, compact animals with wide loins and quarters.

However, Americans do not consume all this beef in steaks. There is also hamburger.

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June 02, 2021 at 05:00AM
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Hilde Lee: America's love of beef was thousands of years in the making - The Daily Progress

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A simple but flavorful take on sweet and sour beef - Loveland Reporter-Herald

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Sweet and sour beef is a popular Chinese stir-fry dish. Here’s a simple version that has great flavor and can be made in minutes. The sweet and sour sauce is light so it gently coats the beef and vegetables blending the flavors together, but not masking the taste of each ingredient.

The secret to wok cooking is to achieve a crunchy texture while making sure the food is cooked through. Make sure your wok or skillet is very hot before adding the ingredients. The oil should be smoking. Then add the first ingredient and let sit, without tossing for at least a minute. Repeat this process when adding the main ingredients. This allows the pan to regain its heat after adding the cold food.

Helpful hints:

• To substitute white or red wine vinegar for rice wine vinegar, use 3 ounces vinegar and 1 ounce water.

• For easy stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. You won’t have to look at the recipe once you start to cook.

Sweet and sour beef

1/2 cup rice wine vinegar
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
3/4 pound grass-fed beef tenderloin cut into 1-inch cubes
Salt and freshly ground black pepper
1 cup red bell pepper cut into 1-inch cubes (about 1 cup)
2 cups sliced bok choy, leaves and stems

Mix vinegar, sugar, soy sauce and cornstarch together in a small bowl and set aside. Heat oil in a wok or nonstick skillet over high heat. When oil is smoking, add beef and stir-fry 3 minutes, turning after one minute. Sprinkle beef with salt and pepper to taste. Add red bell pepper and bok choy. Let stir-fry 2 minutes, turning after one minute. Move the ingredients to the sides of the wok and add the sauce in the center. Bring all of the ingredients into sauce and stir-fry until the sauce thickens, 1 to 2 minutes. Serve over the rice. Serves 2.

Recipe by Linda Gassenheimer.

Per serving: 420 calories (38% from fat), 17.5 g fat (5.7 g saturated, 6.8 g monounsaturated), 84 mg cholesterol, 38.5 g protein, 24.1 g carbohydrates, 1.8 g fiber, 674 mg sodium.

Rice and scallions

1 package microwave brown rice (1 1/2 cups cooked)
2 teaspoons sesame oil
1/4 cup sliced scallions
Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1 1/2 cups rice and reserve remaining rice for another time. Add oil, scallions and salt and pepper to taste. Toss well. Serves 2.

Recipe by Linda Gassenheimer.

Per serving: 231 calories (23% from fat), 6 g fat (1 g saturated, 2.4 g monounsaturated), no cholesterol, 4.4 g protein, 39.9 g carbohydrates, 2.8 g fiber, 8 mg sodium.

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June 02, 2021 at 04:33AM
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A simple but flavorful take on sweet and sour beef - Loveland Reporter-Herald

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Chef Gregory Gourdet Shows How to Make Spice-Crusted Pork Chops With Cherries - Robb Report

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In Portland, Ore. Top Chef fan favorite Gregory Gourdet has been working on his wood-fired Haitian restaurant Kann. Over the winter he previewed the concept—which the wider world learned more about when he won Top Chef’s “Restaurant Wars” episode with last season—as a pop-up in a yurt village. The village has been packed up for now, but Kann should become a permanent restaurant in the Rose City. The last couple years, Gourdet has also been toiling away on a cookbook that taps into the global flavors he has incorporated into his cooking in the past, as well as the nutrient-dense foods he turned to after he got sober and to fuel his distance running. In Everyone’s Table, he’s developed recipes that support healthy living while not sacrificing flavor. Gourdet has shared with us a perfect recipe for summertime cooking with his savory-spicy-sweet pork.

---

An effortless brine ensures these pork chops are incredibly juicy, and a crust of toasted coriander and cumin seeds delivers a welcome crackle as well as exciting pops of fragrance and flavor. On weeknights, you might stop there to revel in the love from your guests, while on weekends you might go the extra mile, whipping up this quick summery sauce of sweet-tart cherries and smoky, spicy chipotles. Oregano stands strong among all those bold flavors, contributing a hit of freshness along with a little peppery heat.

Note: Once you pit the cherries, the sauce comes together in a flash. I’m a cherry fiend, so I have a cherry pitter, which makes quick work of the task. If you don’t, just cut the cherries in half around the pit (just as you would an avocado), gently twist to separate the halves, and use your tiniest spoon to scoop out the pit.

Photo: courtesy Harper Wave

Spice-Crusted Pork Chops With Cherries and Oregano

Serves 4

FOR BRINING THE PORK CHOP

• .25 cup honey
• .25 cup kosher salt
• 4 bone-in pork loin chops (about 1.5 inches thick and 10 oz. each)

FOR THE CHERRIES

• 1 large dried chipotle chile
• 2 tbsp. extra-virgin olive oil
• 4 large garlic cloves, thinly sliced
• 3-inch knob ginger, peeled and finely chopped
• 1 tsp. kosher salt
• 2 lbs. ripe sweet cherries, stemmed, halved, and pitted (about 6 c.)
• .25 cup honey
• 2 tbsp. lime juice (from 1 juicy lime)

FOR THE DISH

• .5 c. coriander seeds
• .5 c. cumin seeds
• .25 c. black peppercorns
• 2 tablespoons avocado oil
• Extra-virgin olive oil
• Small handful mixed small cilantro sprigs and thinly sliced trimmed scallions
• 2 tbsp. fresh oregano leaves

Photo: courtesy Adobe Stock

BRINE THE PORK CHOPS

Combine the honey and salt with 1.5 cups of warm water in a medium mixing bowl and stir to dissolve. Stir in 1 cup of cold water. Put the pork chops in a baking dish just large enough to fit them in a single layer and pour on the brine to submerge them. Cover and refrigerate for at least 12 hours or (even better) up to 24 hours. When you’re ready to make the pork, drain the chops and pat them dry with paper towels.

MAKE THE CHERRIES

Put the chipotle in a small bowl, cover with warm water, and soak until supple, about 20 minutes. Drain, stem and finely chop the chipotle.

Heat the olive oil in a large, heavy skillet or saucepan over medium-low heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic is fragrant but hasn’t taken on color, about 1 minute. Add the cherries and chipotle, raise the heat to high, and cook, stirring frequently, until the cherries release their juices and those juices reduce to a thick syrupy glaze, about 8 minutes. Slide the pan off the heat, stir in the honey and lime juice, then return to the heat and simmer for 30 seconds to meld the flavors.

Cover and keep warm while you cook the pork chops.

MAKE THE DISH

Combine the coriander, cumin, and peppercorns in a medium skillet, set over high heat, and cook, shaking the skillet frequently once it gets hot, until the spices are very fragrant, about 3 minutes. Coarsely grind the spices in a spice grinder, stir well, and spread them on a large plate to cool. (The mixture will keep in an airtight container for up to 1 month.)

Preheat the oven to 350 degrees. One at a time, dredge the pork chops in the spice mixture, turning to coat them on all over (top, bottom, and sides) in a thin, even layer and pat gently to help the mixture stick. As they’re coated, transfer them to a plate in a single layer.

Heat a large, heavy ovenproof skillet over medium heat until it’s good and hot. Work in two batches to brown the pork chops. Add half the avocado oil, swirl to coat the skillet, then cook two of the pork chops, flipping once and using tongs to stand the chops on their fatty edge for a minute, until the visible pork is golden brown on all sides and the spices turn a few shades darker, about 6 minutes total. Transfer the chops to a sheet pan lined with a wire rack, wipe the skillet clean, and repeat with the remaining avocado oil and chops.

Put the sheet pan in the oven and roast until the chops are cooked to your liking. I recommend medium doneness (slightly pink in the middle) or until a thermometer inserted into the center of each chop registers 130 to 135 degrees, about 12 minutes.

Let the chops rest for at least 10 minutes. Divide the chops among four plates, spoon on the cherry sauce, and sprinkle on the cilantro, scallions, and oregano.

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June 01, 2021 at 08:00PM
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Pork Industry Braces for Catastrophic Costs to Implement Proposition 12 - Pork Magazine

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World's Largest Beef and Pork Supplier Hit by Cyber Attack - Gizmodo

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The northern Australian offices of JBS Foods is seen during sunset in Dinmore, west of Brisbane, on June 1, 2021.

Photo: Patrick Hamilton (Getty Images)

JB Foods, the world’s largest beef and pork processor, was hit by a cyber attack on Sunday that’s incapacitated systems in the U.S., Canada, and Australia according to a new report from Bloomberg News.

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The global food giant hasn’t shared what kind of cyberattack it’s been hit with, but large global operations like this are often struck with ransomware, an attack that most commonly involves hackers stealing data, deleting it locally from a company’s servers, and demanding payment for the return of the data.

Another style of ransomware attack can involve hackers stealing sensitive data and threatening to release it publicly unless the ransom is paid. JB is keeping mum, but the company says its backup servers are fine and it’s working on getting back up and running.

As the Australia-based news outlet Beef Central notes, modern meat processing plants are heavily reliant on computers to keep their systems running. And while JBS hasn’t shared details about the attack, Beef Central says there are a lot of obvious questions about what’s going to happen to animal carcasses that will start to pile up.

Beef Central obtained a statement from JBS:

On Sunday, May 30, JBS USA determined that it was the target of an organised cybersecurity attack, affecting some of the servers supporting its North American and Australian IT systems. The company took immediate action, suspending all affected systems, notifying authorities and activating the company’s global network of IT professionals and third-party experts to resolve the situation. The company’s backup servers were not affected, and it is actively working with an Incident Response firm to restore its systems as soon as possible.

The company is not aware of any evidence at this time that any customer, supplier or employee data has been compromised or misused as a result of the situation. Resolution of the incident will take time, which may delay certain transactions with customers and suppliers.

G/O Media may get a commission

It’s too soon to tell what kind of impact the cyberattack might have on consumers, but the sheer volume of meat processed by JBS in North America and Australia is staggering.

As Bloomberg points out, one JBS beef plant in Brooks, Alberta accounts for roughly a quarter of Canada’s entire beef production. The plant is currently offline. JBS is Australia’s largest beef, pork, and lamb processor, though roughly 70% of those products are shipped overseas, according to Bloomberg. All operations in Australia have also stopped and it’s not clear when they’ll get back online.

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The publisher of Beef Central told Australia’s ABC News that it’s anyone’s guess when things could return to normal.

“It could be a day, it could be a week, it could be multiple weeks,” Beef Central’s Jon Condon said. “The longer it goes, the worse the situation in terms of supply and disruption”

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June 01, 2021 at 06:30PM
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World's Largest Beef and Pork Supplier Hit by Cyber Attack - Gizmodo

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Beef

World's Largest Beef and Pork Supplier Hit by Cyber Attack - Gizmodo

meat.indah.link

The northern Australian offices of JBS Foods is seen during sunset in Dinmore, west of Brisbane, on June 1, 2021.

Photo: Patrick Hamilton (Getty Images)

JB Foods, the world’s largest beef and pork processor, was hit by a cyber attack on Sunday that’s incapacitated systems in the U.S., Canada, and Australia according to a new report from Bloomberg News.

Advertisement

The global food giant hasn’t shared what kind of cyberattack it’s been hit with, but large global operations like this are often struck with ransomware, an attack that most commonly involves hackers stealing data, deleting it locally from a company’s servers, and demanding payment for the return of the data.

Another style of ransomware attack can involve hackers stealing sensitive data and threatening to release it publicly unless the ransom is paid. JB is keeping mum, but the company says its backup servers are fine and it’s working on getting back up and running.

As the Australia-based news outlet Beef Central notes, modern meat processing plants are heavily reliant on computers to keep their systems running. And while JBS hasn’t shared details about the attack, Beef Central says there are a lot of obvious questions about what’s going to happen to animal carcasses that will start to pile up.

Beef Central obtained a statement from JBS:

On Sunday, May 30, JBS USA determined that it was the target of an organised cybersecurity attack, affecting some of the servers supporting its North American and Australian IT systems. The company took immediate action, suspending all affected systems, notifying authorities and activating the company’s global network of IT professionals and third-party experts to resolve the situation. The company’s backup servers were not affected, and it is actively working with an Incident Response firm to restore its systems as soon as possible.

The company is not aware of any evidence at this time that any customer, supplier or employee data has been compromised or misused as a result of the situation. Resolution of the incident will take time, which may delay certain transactions with customers and suppliers.

G/O Media may get a commission

It’s too soon to tell what kind of impact the cyberattack might have on consumers, but the sheer volume of meat processed by JBS in North America and Australia is staggering.

As Bloomberg points out, one JBS beef plant in Brooks, Alberta accounts for roughly a quarter of Canada’s entire beef production. The plant is currently offline. JBS is Australia’s largest beef, pork, and lamb processor, though roughly 70% of those products are shipped overseas, according to Bloomberg. All operations in Australia have also stopped and it’s not clear when they’ll get back online.

Advertisement

The publisher of Beef Central told Australia’s ABC News that it’s anyone’s guess when things could return to normal.

“It could be a day, it could be a week, it could be multiple weeks,” Beef Central’s Jon Condon said. “The longer it goes, the worse the situation in terms of supply and disruption”

Advertisement

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June 01, 2021 at 06:30PM
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World's Largest Beef and Pork Supplier Hit by Cyber Attack - Gizmodo

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Pork