Braised Beef Tongue Burger, Blanched Cabbage, Korean BBQ

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Braised Beef Tongue Burger, Blanched Cabbage, Korean BBQ Sauce, Braised Beef Tongue Burger, Blanched Cabbage, Korean BBQ Sauce, Scallions, Toasted Steam Bun, House Pickles 16 Scallions, Toasted Steam Bun, House Pickles 16 PORK BELLY, Steam Buns, Sriracha Hoisin, Scallion, Cured Cucumber 9 PORK BELLY, Steam Buns, Sriracha Hoisin, Scallion, Cured Cucumber 9 Crispy Texas QUAIL, Hong Kong Gastrique 15 Crispy Texas QUAIL, Hong Kong Gastrique 15 Signature BISTRO Burger, Hereford Beef, Bibb Lettuce, Smoked Bacon, Signature BISTRO Burger, Hereford Beef, Bibb Lettuce, Smoked Bacon, Oven Dried Tomatoes, Vermont Cheddar, Brioche Bun 12 Oven Dried Tomatoes, Vermont Cheddar, Brioche Bun 12 The BACKYARD Burger, Hereford Beef, American Cheese, Seared The BACKYARD Burger, Hereford Beef, American Cheese, Seared Onion, Vine Ripened Tomato, Iceberg Lettuce, Grocery Potato Bun 11 Onion, Vine Ripened Tomato, Iceberg Lettuce, Grocery Potato Bun 11 CHEESE & CHARCUTERIE BOARD, In-House Pickled Vegetables, CHEESE & CHARCUTERIE BOARD, In-House Pickled Vegetables, Chicken Liver & Foie Gras Mousse, Prosciutto, Salami, Cracker Bread, Chicken Liver & Foie Gras Mousse, Prosciutto, Salami, Cracker Bread, Fog & Parm, House Made Ricotta Cheese, Olive Relish 15 Fog & Parm, House Made Ricotta Cheese, Olive Relish 15 Hudson Valley FOIE GRAS SLIDER, Toasted Brioche, Roasted Apple Butter, Hudson Valley FOIE GRAS SLIDER, Toasted Brioche, Roasted Apple Butter, Jalapeño, Granny Smith Apple 19 Jalapeño, Granny Smith Apple 19 Dozen or Half EAST COAST OYSTER, Lemon, Baby Tabasco, San Bai Zu Granita, Dozen or Half EAST COAST OYSTER, Lemon, Baby Tabasco, San Bai Zu Granita, Dashi Thai Chili Cocktail Sauce MKT Dashi Thai Chili Cocktail Sauce MKT FRENCH FRY Duo, In-House Chili Rub, Signature Truffle Parmesan 8 FRENCH FRY Duo, In-House Chili Rub, Signature Truffle Parmesan 8 Signature Crispy Vidalia ONION RINGS 9 Signature Crispy Vidalia ONION RINGS 9 Selection of SAUCES, Chipotle Aioli, Truffle Dijonnaise, Korean BBQ, Selection of SAUCES, Chipotle Aioli, Truffle Dijonnaise, Korean BBQ, Russian Dressing 5 Russian Dressing 5 Local MILK & COOKIES 8 Local MILK & COOKIES 8 Chocolate CROQUETTES 8 Chocolate CROQUETTES 8 Some dishes may contain nuts, raw or under cooked ingredients. Consuming raw or under cooked meats, pork, seafood, Some dishes may contain nuts, raw or under cooked ingredients. Consuming raw or under cooked meats, pork, seafood, shellfish or eggs may increase risk of food borne illness. Please let us know of any food allergies. shellfish or eggs may increase risk of food borne illness. Please let us know of any food allergies. .

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Spicy Beef Tongue Stew
Spicy Beef Tongue Stew Serves six 1 beef tongue – trimmed 1 celery stalk 1 small carrot – halved 2 garlic cloves – peeled and smashed + 1 for the chilies 4 fresh thyme sprigs 1 small white onion – peeled and halved + ½ for the chilies 1 chili pepper – halved 6 red chilies (aji Colorado or aji Panka) or 3 Guajillos, 3 Ancho and 3 chile Arbol 1 TBS cumin 1 tsp. salt 1/8 cup canola oil ¼ cup peas (can be thawed frozen ones or fresh) 1 large carrot – peeled and cut into sticks Salt & Pepper Rinse the trimmed beef tongue and place it in a pressure cooker. Add the celery, onion, carrot, garlic cloves, thyme and chili pepper. Cook for about 1 hour – after the pressure cooker starts making noise. While the tongue is cooking – stem the dry chili pods. Cut them in the middle and seed them. Char them by placing them directly on an open flame. If you do not have a gas stove, go ahead and press them down on a dry, hot skillet until they blister. Place the charred chilies in a bowl and cover with water. Soak for about 25 to 30 minutes. Once soaked, place them in a blender with the remaining onion, garlic and cumin. Add about 1 cup of the soaking liquid and blend until you have a smooth paste with no chili chunks. Once the tongue is cooked – cool down the pressure cooker completely and remove them. Do not discard the cooking liquid. Cool them down and peel them by pulling on the skin and membrane on the meat.
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HACCP Plan Revised March 2011
NMPAN MSU HACCP plan revised March 2011 Mobile Slaughter Unit Name of the business/responsible entity USDA Facility Number: 00000 Model HACCP Plan Slaughter: beef, swine, goat, and lamb (list all species you intend to slaughter) Mailing Address of Organization Address City, State, Zip Mobile Unit is parked at: Location address City, State, Zip Phone number Name and title of MSU’s HACCP Coordinator Date HACCP trained in accordance with the requirements of Sec. 417.7. Available to name of business/responsible entity for reassessment 1 NMPAN MSU HACCP plan revised March 2011 Name of the business/responsible entity HACCP Plan for Mobile Harvest Unit Operations Revision Date Reason for Reassessment Signature of MSU’s HACCP Number Coordinator This Plan will be reassessed a minimum of once per calendar year or whenever changes occur that could affect the hazard analysis or alter the HACCP plan. 9 CFR 417.4 (a) (3) 2 NMPAN MSU HACCP plan revised March 2011 Process Category Description Slaughter: beef Product Name Beef Common Name Beef Beef Edible Offal (or “Variety Meats”) Intended Product Use Carcasses, Quarters Variety Meats: no further processing Packaging Carcasses, Quarters: None Variety Meats: butcher paper, freezer wrap, or plastic bags Storage of Beef and Temperature Regulation Stored in Mobile Processing Unit cooler maintained at 40 degrees or lower for transport to a USDA inspected processing facility for further processing Sales of Beef Beef will be further processed for sale at a USDA inspected processing plant (give plant name) or carcasses will be sold and delivered to retail-exempt operations. Labeling Instructions: Carcasses and edible offal (livers, hearts, and tongues) are labeled with the USDA inspection legend.
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A Complete Listing of Our Fresh Protein
IWC FOOD SERVICE 9/1/2021 Product Listing Fresh Protein Item No Pack Size Brand Category Description 3051 1 15 LB FARMLAND BACON BACON SLI 18/22 L/O APPLEWOOD FRZ 3064 1 15 LB FARMLAND BACON BACON SLI 14/18 L/O APPLEWD FRZ 13648 1 15 LB FARMLAND BACON BACON 18/22 L/O 1227 1 10 LB PACKER BEEF BEEF GRND 85/15 FROZEN 1614 1 1BX-LB NATIONAL BEEF BEEF BEEF BALL TIP 2&UP N/R FRESH 2305 1 1BX-LB IBP BEEF SPEC BEEF TRI TIP 2306 1 1PC-LB STAR*RANCH ANGU BEEF BEEF ROAST INSIDE/XT ANGUS21#CH 3PKFRESH 2679 1 1BX-LB PACKER BEEF BEEF BRISKET CH FRZ D7107AH/7122 2752 1 1BX-LB STAR*RANCH ANGU BEEF BEEF GRND CHUCK ANGUS 80/20FINE6-10FRESH 2755 1 1BX-LB IBP/PACKER BEEF BEEF GRND 80/20 FINE 8-10# BEEF FRESH 2757 1 1BX-LB NATIONAL BEEF BEEF BEEF GRND 73/27 FINE 80# FRESH 2758 1 1PC-LB NATIONAL BEEF BEEF BEEF GRND 73/27 FINE 5# FRESH 2761 1 1PC-LB IBP BEEF BEEF GRND 80/20 FINE 5# FRESH 2770 1 1BX-LB IBP/NAT BEEF TIP BALL 2&UP CH 85# FRESH 2773 1 1PC-LB IBP/PACKER BEEF KNUCKLE PEELED 9/11# NR 6PK FRESH 2775 1 1PC-LB IBP/PACKER BEEF TENDERLOIN BEEF 5&UP PSMO NR 12PK FRESH 2776 1 1PC-LB PACKER BEEF RIBEYE L-ON 2X2 16&DN CH 5PC FRESH 2778 1 1BX-LB NATIONAL BEEF BEEF BEEF MEAT FLAP NR 4/17.5# APX FRESH 2783 1 1BX-LB IBP/PACKER BEEF BEEF BRISKET CHOICE 70/80# FRESH 2786 1 1BX-LB NATIONAL BEEF BEEF BEEF TREPAS SM (INTESTINES)APPX30# FRZ 2794 1 1PC-LB IBP BEEF SPEC BEEF GRD 73/27 APPX 10# FRESH 2798 1 1BX-LB NATIONAL BEEF BEEF BEEF TRIPE SCALDED 2800 1 10 LB NATIONAL BEEF BEEF BEEF TRIPE HONEYCOMB FRZ 2804 1 1BX-LB NATIONAL BEEF BEEF BEEF INTESTINE LARGE 4936 1 1BX-LB
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Tongue by Jennifer Mclagan from Odd Bits: How to Cook
Tongue By Jennifer McLagan from Odd Bits: How to Cook the Rest of the Animal How to Choose: The world of tongues is vast. Duck tongues, popular in Asian cuisines, are tiny and have a small bone that makes them fiddly. In this section, I limit myself to beef, veal, lamb, and pork tongues; if you have access to game animals, don’t hesitate to use their tongues in these recipes. The bigger the tongue, the coarser its texture, so I prefer tongues around 31/3 pounds /1.5 kg or less, as their texture is finer. While veal tongues are the most prized, beef, lamb, and pork tongues are all worth eating. Tongues can be bought fresh, frozen, brined, and sometimes smoked. Often your only choice will be a frozen one, especially with beef or veal tongue. The color of a tongue can vary from pink with a gray cast to almost all gray. Sometimes the skin of the tongue is quite mottled, often with odd dark spots. The color and the dark patches are no indication of quality; they are just a result of the animal’s breed. Tongues have a thick, bumpy skin, and often there is fat and gristle still attached at the base of the tongue, none of which is very appealing and all of which is easily removed after the tongue is poached. Besides availability, taste and size will influence your choice. Veal and lamb tongues are the mildest in taste, followed by beef and pork tongue. Pork tongue often comes with the head, and I prefer it in headcheese rather than by itself.
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Fabulous & Creative Food Precise & Attentive Service
FABULOUS & CREATIVE FOOD PRECISE & ATTENTIVE SERVICE BEAUTIFUL & INTERESTING EVENT SPACES Thank you for considering Padre Hotel to host your event. Our dynamic team of chefs and event coordinators will work with you to create a menu the perfectly captures your vision. We believe food should be a reflection of both your purpose and personality. Our professional staff brings decades of experience to the table. We are inspired by the simplicity of the classics. Our chefs source the best ingredients and work with exceptional local purveyors to give your event the attention to detail that is the signature of Padre Hotel hospitality. Ready to start planning, phone: 661-427-4900 email: [email protected] padre hotel 1702 18TH STREET, BAKERSFIELD CA 93301 WEB THEPADREHOTEL.COM TEL 661–427–4900 E [email protected] The Padre Hotel will customize your morning. FARMERS’ DAUGHTER BUFFET We offer a variety of breakfast buffets, brunch offerings $18 Per Person and can fly you to your next stop with breakfast on Scrambled Eggs, Buttermilk Fried Chicken, the go. Buffets include a full service pastry team to Fresh House Made Biscuits, Sausage Gravy, maximize your catering needs. From fresh baked muffins to steak and eggs, The Padre Hotel looks forward to Applewood Smoked Bacon, Breakfast Sausage Links, waking up with you. Country Potatoes, Fresh Fruit Salad, Coffee Station, Orange Juice 25 person minimum. EL HEFE BREAKFAST BUFFET CALI CONTINENTAL BUFFET $18 Per Person $11 Per Person Cotija Scrambled Eggs, Chilaquiles Rojo, House Baked Pastries,
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Food Safety and Inspection Service, USDA § 319.104
Food Safety and Inspection Service, USDA § 319.104 § 319.81. When beef cheek meat, beef age requirements set forth in the fol- head meat, or beef heart meat is used lowing chart: in preparation of this product, its pres- Minimum ence shall be reflected in the statement Type of cured meat PFF Product name and qualifying of ingredients required by part 317 of pork product percent- statements this subchapter. The application of cur- age1 ing solution to beef cuts, other than Cooked ham, 20.5 (Common and usual). briskets, which are intended for bulk loin2. corned beef shall not result in an in- 18.5 (Common and usual) with nat- crease in the weight of the finished ural juices. 17.0 (Common and usual) water cured product of more than 10 percent added. over the weight of the fresh uncured <17.0 (Common and usual) and meat. water product—X% of weight is added ingredi- [35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, ents.3 1971, as amended at 38 FR 29215, Oct. 23, 1973; Cooked shoul- 20.0 (Common and usual). 64 FR 72174, Dec. 23, 1999] der, butt, pic- nic2. § 319.101 Corned beef brisket. 18.0 (Common and usual) with nat- ural juices. In preparing ‘‘Corned Beef Brisket,’’ 16.5 (Common and usual) water the application of curing solution to added. <16.5 (Common and usual) and the beef brisket shall not result in an water product—X% of increase in the weight of the finished weight is added ingredi- cured product of more than 20 percent ents.3 over the weight of the fresh uncured Uncooked cured 18.0 Uncooked (common and ham, loin.
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Sashimi Tataki
sashimi & tataki Sashimi Moriawase 刺身盛り合わせ CupertinoDinnerserved all day assorted sashimi 28.00 Tako Sashimi たこ刺身 octopus 14.50 Sake Sashimi サーモン刺身 salmon 15.50 starters Madai Sashimi 真鯛刺身 red snapper 15.50 Edamame 枝豆 Hamachi Sashimi はまち刺身 lightly salted boiled soy beans 4.50 yellowtail 16.50 Hiyayakko やっこ Hirame Sashimi 平目刺身 cold tofu with ginger & scallions 4.50 halibut 16.50 Kimuchi キムチ Hirame Usuzukuri 平目うす造り korean spicy pickled cabbage 4.50 thinly sliced halibut with ponzu sauce 21.50 Shiokara 塩辛 Botan Ebi Sashimi ボタン海老刺身 salty fermented raw squid & innards 5.50 spot prawn 21.50 Chukafu Yakko 中華風やっこ Shiromaguro Tataki 白まぐろたたき cold tofu topped with seared albacore, garlic oil & ponzu 15.50 minced pork and vegetables 7.00 Yofu Yakko 洋風やっこ sliced tofu, tomatoes & shiso leaves carpaccio with garlic oil & balsamic ponzu vinaigrette 8.00 たこカルパッチョ Hiyashi Tomato 冷やしトマト Tako octopus, sliced cucumber, plum paste sliced chilled tomatoes 7.00 Tsukemono 漬物盛り合わせ vinaigrette dressing drizzled with garlic oil 16.50 assorted pickled vegetables 6.50 Salmon Aburi サーモンあぶりカルパッチョ Ebi Daikon えびの大根生春巻き balsamic-ponzu, grated shrimp, vegetables & mango rolled wasabi cucumber drizzled with truffle oil 17.50 with thinly sliced pickled daikon radish with Hirame 平目カルパッチョ a sweet vinaigrette sauce 9.00 halibut, shiso-pesto, & yuzu juice 18.50 ゆずセビッチェ Yuzu Ceviche Madai 真鯛カルパッチョ seafood of the day & yuzu quick-seared red snapper with salsa served with homemade potato chips 9.00 yuzu-pepper salsa 17.50 あん肝 Ankimo はまちカルパッチョ steamed monkfish liver in ponzu 10.50
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Brazilian Bean Stew (Feijoada) It's Super Simple to Make in an Instant
Brazilian Bean Stew (Feijoada) It’s super simple to make in an instant pot or pressure cooker 2 slices raw smoked bacon 1-1/3 pounds chuck beef stew meat Salt; ground black pepper as desired 3 Tablespoons canola oil, divided 1 large onion, chopped 2 Poblano peppers, seeded; chopped 12 cloves garlic, sliced 1 (14 oz.) smoked sausage, sliced 1 cup red wine 1 to 2 cups beef broth, divided 1 (15 ounce) can diced tomatoes with juice 2 Tablespoons red wine vinegar 2 Tablespoons chili powder 2 (19.7 oz.) cans black beans, drained; rinsed 1 4 Tablespoons cornstarch mix with 3 Tablespoon water Serve with: Cooked rice as desired Garnish: minced red onions; sliced fresh jalapeno peppers; cilantro sprigs; sliced oranges Cook Bacon: In 10-inch cast iron skillet, fry bacon to cook but not crispy brown. Remove bacon; cool; cut into bite-size pieces. Sear Beef Chunks: Sprinkle beef chunks with salt and black pepper. Sear beef in batches in bacon drippings. Do not crowd the meat in the pan. Remove seared caramelized beef; continue searing remaining beef chunks. Set aside. Sauté in Instant Pot: Place 2 Tablespoons oil in Instant Pot cooker on “sauté” setting; add onion and poblano pepper; cook stirring constantly until beginning to soften, about 5 minutes. Add garlic; cook 1 minute or until fragrant. Add Ingredients: Add seared beef chunks, bacon pieces, smoked sausage, red wine, 1 cup beef broth, tomatoes with juice, vinegar, and chili powder; stir to combine. Set Instant Pot to Cook: Secure lid on Instant Pot; set pressure to “High”; let cook for 21 minutes.
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The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges
sustainability Review The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges Babatunde O. Alao 1,*, Andrew B. Falowo 1, Amanda Chulayo 1,2 and Voster Muchenje 1 1 Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X314, Alice 5700, South Africa; [email protected] (A.B.F.); [email protected] (A.C.); [email protected] (V.M.) 2 Dohne Agricultural Development Institute, Department of Rural Development and Agrarian Reform, Private Bag X15, Stutterheim 4935, South Africa * Correspondence: [email protected]; Tel.: +27-833-46-4435 Received: 9 May 2017; Accepted: 16 June 2017; Published: 22 June 2017 Abstract: The consumption of animal by-products has continued to witness tremendous growth over the last decade. This is due to its potential to combat protein malnutrition and food insecurity in many countries. Shortly after slaughter, animal by-products are separated into edible or inedible parts. The edible part accounts for 55% of the production while the remaining part is regarded as inedible by-products (IEBPs). These IEBPs can be re-processed into sustainable products for agricultural and industrial uses. The efﬁcient utilization of animal by-products can alleviate the prevailing cost and scarcity of feed materials, which have high competition between animals and humans. This will also aid in reducing environmental pollution in the society. In this regard, proper utilization of animal by-products such as rumen digesta can result in cheaper feed, reduction in competition and lower cost of production. Over the years, the utilization of animal by-products such as rumen digesta as feed in livestock feed has been successfully carried out without any adverse effect on the animals.
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Our World Famous Hot Pastrami 22.00 Corned Beef
· OVERSTUFFED SANDWICHES · · ROYAL SIZED COMBO SANDWICHES · OUR WORLD FAMOUS HOT PASTRAMI 22.00 1. ROAST BEEF on garlic bread with grilled onions 26.50 CORNED BEEF 22.00 2. CORNED BEEF & PASTRAMI 26.50 ROAST BEEF with gravy 22.00 3. CORNED BEEF & TONGUE 29.65 CENTER TONGUE 26.50 4. ROAST TURKEY & TONGUE 29.65 TIP TONGUE 26.50 5. ROAST TURKEY & CORNED BEEF 26.50 BRISKET OF BEEF 22.00 6. ROAST TURKEY & ROAST BEEF 26.50 TURKEY 22.00 7. CORNED BEEF & CHOPPED LIVER 26.50 TURKEY PASTRAMI 22.00 8. ROAST TURKEY & PASTRAMI 26.50 SMOKED TURKEY 22.00 9. ROAST TURKEY & CHOPPED LIVER 26.50 HARD SALAMI 22.00 9 oz. meat. Includes 1/4 lb coleslaw or potato salad SALAMI 20.50 · TRIPLE DECKERS · BOLOGNA 20.50 10. CORNED BEEF, PASTRAMI, SALAMI 30.00 GRILLED CHICKEN CUTLET 22.00 11. CORNED BEEF, PASTRAMI, TONGUE 32.00 FRIED CHICKEN CUTLET 22.00 12. TURKEY, TONGUE, CORNED BEEF 32.00 CHICKEN SALAD 18.15 13. TURKEY, PASTRAMI, SALAMI 30.00 TUNA SALAD 18.15 14. TURKEY, PASTRAMI, CHOPPED LIVER 30.00 EGG SALAD 14.00 15. CREATE YOUR OWN TRIPLE DECKER 31.30 CHOPPED LIVER 22.00 10 oz. meat. Includes coleslaw or potato salad 8 oz. meat. Includes 2 pickles · HOT OPEN SANDWICHES · · DELICATESSEN PLATTERS · ROAST TURKEY with gravy, cranberry sauce 28.75 ASSORTED COLD CUT PLATTER up to 3 meats 34.60 HOT BRISKET OF BEEF with gravy 28.75 COLD BEEF TONGUE PLATTER 34.60 ROAST BEEF with gravy 28.75 HOT PASTRAMI PLATTER 28.90 TONGUE with gravy 34.00 HOT CORNED BEEF PLATTER 28.90 OPEN GRILLED SALAMI 25.30 HOT BRISKET PLATTER 28.90 OPEN PASTRAMI 28.75 ROAST TURKEY PLATTER 28.90 9 oz.
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With Mains the Story of Heirloom Blue Corn What Are Push
beginnings with CHICKEN PISTOU SOUP HOUSE-MADE local grain, seasonal vegetables ASSORTED BREAD 12 red chile manteca 5 CRISPY mains POTATO CAKE BIGOS confit vegetables, ALASKAN HALIBUT* (Polish hunter's stew) Mavis’ Goat Cheese, salsa verde cultivated and wild mushrooms, dill hollandaise, cabbage, pork, caraway 15 turnips, radish, potato 11 38 CAULIFLOWER/BROCCOLI CREAMY beef tongue, quail eggs, CREAM MARINATED CHICKEN BLUE CORN HOMINY LP hot sauce turnips, carrot spätzle, crispy skin roasted green chile, cheddar jack, 12 30 pork chicharron 13 SWEET POTATO PIEROGI LAVENDER LAMB* Point Reyes Tomarashi cheese, achiote rice, grilled summer squash, ROASTED NEW POTATOES house kimchi, sour cream preserved lemon herbs, frico 15 38 7 ALASKAN HALIBUT 12 oz NM BEEF RIBEYE RANCHERO* HOUSE-MADE PICKLE JAR CEVICHE* Smokey Blue Cheese, green chile, roasted 5 pickled green chile, tostadas, lime vegetables, bourbon-mustard sauce 18 43 CAMPO SALAD GRILLED PORK MOLE ROJO For centuries, the practice of using creamy thyme dressing, potatoes, vegetable tamale live fire to cook with cucumbers, quail eggs, lamb bacon 33 has been a way of life in the 12 MOLE VERDE high deserts and river valleys SIMPLE GREENS SALAD vegetable crepinette, mushrooms, tepary beans, of New Mexico. Campo, meaning herbs, blended vinaigrette local grains field in Spanish, honors the heritage 9 25 of using what comes from our own farm and food shed. We call it Rio NOSH BOARD BRAISED LAMB PAPPARDELLE assortment of artisan cheeses, apricot, mint Grande Valley Cuisine. Our menus house cured meats, house made 28 are rooted in this tradition and pay pickles, house made crackers and homage to the rich history bread, Malpais Stout beer mustard POTATO GNOCCHI of our region.
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Knightstown Locker Me Ts C
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