DOCSLIB.ORG

Menu for Week

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menu for Week FEATURED Local Raw Honey (Bean Tree Homesteading) $10 per 10 oz jar Selling on consignment for the farmer. B.O.B. Burger (Mature Grass-fed Beef, Fullblood Wagyu, Heritage Breed Pork) $8 per 1 lb. pack (bulk, not patties) AKA Best Of Both burger. This is the intense “beefiness” from lean local 9 year old grass-fed black Angus ground with soft rich fat from local Fullblood Wagyu and finished with ends from our heritage breed dry-cured bacon. Great for burgers, meatballs, meatloaf, chili etc. LOCAL FULLBLOOD WAGYU Fullblood Wagyu Braunschweiger (Fullblood Wagyu) $14 per lb. (about 1 lb. pieces) A rich traditional braunschweiger but made with all beef instead of pork. Features the liver, heart, fattier trim and tallow cracklin’s from the recent local Fullblood Wagyu. Smoked over real wood fire of cherry and pecan. Fullblood Wagyu Smoked Salami (Fullblood Wagyu) $20 per pack (each pack about 1 lb.) A rich all-beef cotto- salami-style sausage. Seasoned with red wine, Madagascar green peppercorns, roasted garlic and more. Smoked over real wood fire of cherry & pecan. Slice & enjoy with cheese, wine, bourbon etc. Fullblood Wagyu Ground Beef (Fullblood Wagyu) $11 per 1 lb. pack BACONS Limit 4 lbs. of sliced bacon per customer. If pre-ordering online Wed. night, you can reserve 1 lb. of sliced bacon and then purchase up to 3 lbs more in-store if available. Country Bacon (Duroc) $9 per 1 lb. pack (sliced) Traditional dry-cured bacon smoked over real wood fire of oak and cherry. Hungarian Bacon (Duroc) $10 per lb. (sliced) Dry-cured Duroc pork belly smothered with paprika and garlic and heavily smoked over a real wood fire of oak. Ventrèche Fumée (French Pancetta) $14 per lb. (unsliced) The best bellies from the Berkshire- Mangalitsa pigs are dry-cured with salt (no sugar) and black pepper and rolled tightly like Italian pancetta. After curing for 2-3 weeks, they are cold-smoked over oak. Can be used like pancetta but must be cooked. Bacon Ends (Duroc Pork) $6 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, eggs, etc. Ground Bacon $6 per lb. Fry up as bacon bits for salad. Mix into meatballs, meatloaf or burgers. Make bacon onion jam. Hams We have 25 hams currently dry-curing that will be ready on Thanksgiving Week and can be picked up Nov. 23rd - 24th. These are only reservable online. Starting Fri. Nov. 13th, visit www.curecooking.com/Thankham Dry-Cured Ham (Berkshire & Hereford – Red Wattle) NOT READY UNTIL THANKSGIVING & ONLY RESERVABLE ONLINE $9 per lb for unsliced pieces about 3 - 5 lbs. each Local Berkshire pork dry-cured for weeks then smoked over a real wood fire of pecan and cherry. Ready to eat. Ham Hocks & Shanks ONLY 1 LEFT (2 more Fri.) $5 per lb. Heritage breed hocks and shanks dry-cured and smoked over real wood fire. Sausages Garlic Grillers (Berkshire - Mangalitsa) $8 per lb. (4 links per pack, about 1.25 lbs.) A brat-style sausage loaded with white-wine-roasted garlic. Seasoned with marjoram, white pepper and white wine. Breakfast Sausage with sage & bacon (Duroc & Berkshire - Mangalitsa) $7 per lb. (bulk 1 lb. packs) Great pork with salt, sage, pepper, a few herbs and a little smokiness from our dry-cured bacon ends. Good and simple and NO SUGAR. Also makes a great burger. Mexican Chorizo (Duroc & Berkshire – Mangalitsa pork) $7 per lb. (bulk 1 lb. packs) Flavorful and savory sausage with nice heat from toasted chilies. Perfect for tacos, eggs and more. Scottish Square Sausage (Duroc pork & American Wagyu beef) $8 per lb. (each piece about 1 lb.) Classic Scottish Sausage of half pork, half beef, and tender from bread with distinct flavor from nutmeg and freshly-ground coriander seeds. Fry up for breakfast or dinner. Sicilian-style Italian Sausage (Duroc Pork, Berkshire – Mangalitsa pork & American Wagyu beef) $7 per lb. (bulk 1 lb. packs) Classic Sicilian-style sausage made with local heritage breed pork, roasted garlic, fennel and wine. Pork Roll (Duroc Pork & American Wagyu Beef) $10 per lb. comes in 5-in diameter pieces about 1 lb. each This unique American sausage from New Jersey is a cross between summer sausage and Spam. Fully cooked and smoked, but intended to be sliced and fried as a breakfast meat or grilled for a fantastic sandwich with cheese and mayo on a roll. Search internet for “pork roll” or “Taylor pork roll” for history and recipe ideas. Bones & Stock Chicken Feet $2.25 per 1 lb. pack Chicken Backs $2.25 per lb. Pork Stock Bones $6 per pack. Each pack about 2.5 lbs. Fresh unroasted bones from local heritage breed pigs from TD Niche Pork. NOT GOOD FOR DOGS. Pig Head (halves) $8 each Fresh unroasted skinless half heads from local heritage breed pigs from TD Niche Pork. Great roasted for meat or simmered for stock. Rectangular Alternative Breakfast Meats Scrapple (Berkshire - Mangalitsa & Duroc) $8 per lb. Traditional Pennsylvania Dutch-style scrapple. A savory thick pate of heritage breed pork head, corn meal, pork broth, black pepper and sage. Slice it, fry it up and enjoy with maple syrup, honey or eggs. Chorizo Scrapple aka El Scrapple $8 per lb. Our traditional scrapple (see above), but with a few tweaks. Half the head meat is swapped with our house-made Mexican chorizo. And masa instead of cornmeal is used and spiced up with garlic, paprika, thyme, oregano, and hot sauce. Goetta (American Wagyu beef & Berkshire – Mangalitsa pork) $8 per lb. A traditional scrapple-style “sausage” still popular in Cincinatti, OH and northern KY. Meat and broth cooked with steel cut oats. Ours uses American Wagyu beef, Berkshire – Mangalitsa pork and organic oats. Seasoned with sage, allspice and more. Slice and fry for breakfast or dinner. Very similar to Knipp that is found in southeastern NE & parts of northern KS. Scottish Square Sausage (Duroc pork & American Wagyu beef) $8 per lb. (each piece about 1 lb.) Classic sausage from Scotland. Meat is half pork and half beef and very tender from bread. The subtle but distinct flavor is from nutmeg and freshly-ground coriander seeds. Slice a piece off and fry up for breakfast or dinner. Fresh Heritage Pork Think of heritage breed pork as heirloom vegetables with hooves. They are older breeds of pigs with darker well-marbled meat. Berkshire Duroc TD Niche Pork Truebridge Rib Chop Fresh Belly $9 per lb. about .75 lb. each $5 per lb. 1 “lb.ish” pieces or đ bellies. Loin Chop $8 per lb. about .75 lb. each St. Louis Ribs $5.95 per lb. Tenderloin about 2.5 lbs. each (peeled) $10 per lb. about 1 lb. each Shoulder Trim Ground Pork Ready for stew, chili, etc. $6.50 per 1 lb. pack $4 per 1 lb. pack. đ Head (skinless) $8 each about 4 lbs. each American Wagyu Beef Local all-natural Wagyu – Angus from Imperial Wagyu. Prime Ribeye (BMS Grade 6-7 Equivalent) $22.95 per lb. about 1.25 lbs. each NY Strip (BMS Grade 5 Equivalent) $19.95 per lb. about .75 lb. each Prime + Top Sirloin (BMS Grade 8+ Equivalent) $13.95 per lb. about .75 lbs. each Prime + Sirloin Filet (BMS Grade 8+ Equivalent) $15.95 per lb. about .5 lbs. each Prime + Navel Short Ribs (BMS Grade 8+ Equivalent) $14 per lb. Cut into individual 3-in. ribs. 2 per pack. Each pack about 1.75 lbs. Prime + Tri-Tip (BMS Grade 8 + Equivalent) $14.95 per lb. about 1.5 - 2 lbs. each Lifter Steaks (BMS Grade 5 - 12 Equivalent) $7.25 per lb. about 1 - 1.5 lbs. each Prime + Shaved Bottom Round READY SAT. $8 per 1 lb. pack (BMS Grade 8+ Equivalent) Extra-thin slices great for cheese steaks, Korean Bulgogi, Japanese Shabu-Shabu, Carpaccio, etc. Ground Beef 80/20 $7 per 1 lb. pack đ lb. Burgers $7 per 1 lb. pack (two 8-oz. patties) Ɖ lb. Burgers $7 per 1 lb. pack (four 4-oz. patties) Bottom Round Roast $6.50 per lb. about 2 lbs. each (BMS Grade 8+ Equivalent) Beyond USDA Prime. Great for smoked/roasted beef, pot roast or even treated like a small brisket since they are so well marbled. “Brisket Cut” Bottom Round $6.50 per lb. about 5 lbs. each (BMS Grade 8+ Equivalent) Beyond USDA Prime. We trim these like a brisket and they are ready to season for the smoker. No trimming needed. This is what we use at the shop and personally instead of brisket for corned beef, pastrami, pit beef and Texas-style “brisket. Stew Meat $7 per 1 lb. pack (BMS Grade 8+ Equivalent) Cut from beyond USDA Prime American Wagyu Bottom Round. Hot Dogs $9 per lb. (5 links) Savory, snappy hot dog made from local all- natural American Wagyu beef. Grass-Fed Beef Plum Creek Farms in Buchard, NE is known for chicken, but they also work with local breeding stock that have added depth of flavor from being mature animals, 4-8 years of age. 100% Grass-Fed unless otherwise noted. Tenderloin Filet (from 8-year old Black Angus) $19.95 per lb. about 6 oz per steak, 1 steak per pack NY Strip (from a 7-year old Black Angus) $18 per lb. about 8 oz per steak Ground Beef (From 8 and 10 year old mature Black Angus) $7.50 per lb. Tallow (From 8 and 10 year old mature Black Angus) $3.50 per 8 oz. container Golden yellow rendered tallow Beef Liver (from Grass Run Farms) LIMITED $3.25 per lb.
Load more

Recommended publications
  • Beef Sirloin /Roast Beef
    WELCOME! COME AND ENJOY THE OLDEST METHOD OF COOKING MEAT IN A VERY SPECIAL WAY WHICH GUARANTEES YOU UNIQUE QUALITY. WE DO NOT SIMPLY GRILL. NO! WE SPOIL OUR CLUB MEMBERS AND GUEST WHERE MEAT IS CONCERNED BUT ALSO WITH FISH AND EVERYTHING ELSE THAT CAN BE COOKED ON AN OPEN FIRE. OUR HAJATEC® GRILL IS EQUIPPED WITH A PATENTED HIGH-TECH GRILLAGE. IT GIVES AN OPTIMAL PLEASURE OF GRILLING WITHOUT ANY FAT DIPPING INTO THE EMBER! GRILLING IS DONE DIRECTLY OVER CHARCOAL, THEREBY ALL GRILLED FOOD GETS THIS TYPICAL HAJATEC® GRILL FLAVOUR. OUR CHARCOAL CONSISTS OF 2 VARIETIES MARABU WOOD AND COCONUT HUSK, - PURE NATURAL PRODUCTS WHICH ALSO SUPPORTS SUSTAINABILITY. CONCLUSION: ENJOY THE HEALTHIEST WAY OF EATING - EATING FOOD GRILLED OVER AN OPEN FIRE. AS ALL OUR MEALS ARE FRESHLY PREPARED WE ASK YOU KINDLY FOR YOUR PATIENCE. *** "NO PLEASURE IS TEMPORARY BECAUSE THE IMPRESSION IT LEAVES BEHIND IS PERMANENT" (JOHANN WOLFGANG VON GOETHE) ENJOY YOUR MEAL. 2 COOKING LEVELS CA. 46°C RAW BLUE RARE VERY RARE (115°F) SEARED ON THE OUTSIDE. COMPLETELY RED INSIDE. CA. 49°C - RARE (120°F) SEARED AND STILL RAW 75% INSIDE. CA. 52°C MEDIUM RARE (126°F) SEARED WITH 50% RAW CENTRE. 3 CA. 57°C P INK - MEDIUM (134°F) SEARED OUTSIDE. 25% PINK INSIDE. CA. 66°C - MEDIUM WELL (150°F) DONE THROUGHOUT WITH A SLIGHT HINT OF PINK. CA. 71°C - WELL DONE (160°F) WELL-DONE. 100% BROWN. THE MEAT MOTIVES ARE GRAPHIC ILLUSTRATIONS AND CAN DIFFER IN SHAPE AND COLOUR FROM NATURAL PRODUCT. 4 IMPORTANT INFORMATION! KOBE AND WAGYU BEEF CONSUMPTION IN LARGE QUANTITIES OF THIS NOBLE AND HIGH QUALITY MEAT IS NOT ALWAYS WITHOUT PROBLEMS.
    [Show full text]
  • Menu for Week
    Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
    [Show full text]
  • Sec. 21A-115-14. Definitions and Standards and Labeling Regulations for Meat and Meat Products (A) Flesh
    Regulations of Connecticut State Agencies Sec. 21a-115-14. Definitions and standards and labeling regulations for meat and meat products (a) Flesh. Flesh is an edible part of the striated muscle of an animal. The term “animal,” as herein used, indicates a mammal, a fowl, a fish, a crustacean, a mollusk or any other animal used as a source of food. (b) Meat. Meat is the properly dressed flesh derived from cattle, from swine, from sheep or from goats sufficiently mature and in good health at the time of slaughter, but restricted to that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart or in the esophagus, and does not include that found in the lips, in the snout or in the ears, with or without the accompanying and overlying fat and the portions of bone, skin, sinew, nerve and blood vessels which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale. The term “meat,” when used in a qualified form, as, for example, “horse meat,” “reindeer meat,” “crab meat,” etc., is then, and then only, properly applied to corresponding portions of animals other than cattle, swine, sheep and goats. (c) Fresh meat. Fresh meat is meat which has undergone no substantial change in character since the time of slaughter. (d) Beef. Beef is meat derived from cattle nearly one year of age or older. (e) Veal. Veal is meat derived from young cattle one year or less in age.
    [Show full text]
  • Menu for Week
    Featured Tsa Tsio (“saat-soo”) (Duroc) $10 per lb. Madagascar's version of Chinese Char Sui pork. Strips of Duroc pork shoulder are cured and marinated overnight in a mix of honey, vanilla-infused rum, our house- made Chinese 5-spice and a little Madagascar-style hot sauce. Enjoy like jerky or slice & use in sandwiches, ramen, salads etc. Pulled Pork (Berkshire) $8 per lb. Whole local Berkshire pork shoulders rubbed with salt and pepper for 2 days. Cold-smoked for 8 hours over a real wood fire of oak and fruitwoods. Then roasted very low and very slow in an oven overnight. Scottish Black Pudding $8 per lb. Traditional blood pudding from Scotland thickened with milk-cooked oats and seasoned with bacon ends, sage and allspice. Ready for a fry up. Smoked Candied Peanuts $4 per đ lb. pack Sweet, crunchy and just a touch of heat. BACONS Brown Sugar Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured for 10 days, coated with black pepper, glazed with brown sugar and smoked over oak and juniper woods. Traditional Bacon (Duroc) $8 per lb. (sliced) No sugar. No nitrites. Nothing but pork belly, salt and smoke. Thick cut traditional dry-cured bacon smoked over a real fire of oak and fruitwoods. Garlic Bacon (Duroc) LIMITED $8 per lb. (sliced) Dry-cured Duroc pork belly coated with garlic and smoked over real wood fire. Black Crowe Bacon (our house bacon) (Duroc) $9 per lb. Dry-cured double-smoked bacon seasoned with black pepper, coffee grounds, garlic and Ancho chili.
    [Show full text]
  • Historic, Archived Document Do Not Assume Content
    Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. U. S. DEPARTMENT OF AGRICULTURE. FARMERS' BULLETIN No. 183. 'H.S *.« „.I --see revved« "binders at end of file MEAT ON THE FARM: BUTCHERING, CURING, AND KEEPING. ANDREW BOSS, Of the College of Agriculture, University of Minnesota. WASHINGTON : GOVERNMENT PRINTING OFFICE. I9O3. LETTER OF TRANSMITTAL. U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF ANIMAL INDUSTRY, Washington^ D. C, October 1, 1903. SIR: I have the Honor to transmit herewith the manuscript of an article on Meat on the Farm: Butchering, Curing, and Keeping, by Mr. Andrew Boss, of the University of Minnesota, an eminent author- ity on the subject, and to recommend its publication as a Farmers' Bulletin. Respectfully, D. E. SALMON, Chief. Hon. JAMES WILSON, Secretary. 2 188 CONTENTS. Butchering 5 Selection of animals 5 Condition _ 5 Breeding and other factors , 6 Age for killing $ Preparation of animals for slaughter Q Killing and dressing cattle 7 Bleeding g Skinning and gutting 9 Dressing veal I4 Treatment of hides 14 Dressing sheep _ 14 Kimng 15 Skinning I5 Gutting 16 Dressing hogs I7 Killing 17 Scalding and scraping • ig Gutting. 20 Dressing poultry 20 Keeping of meats 21 Cooling the carcass 21 Cutting up meat _ _ _ 22 The cuts of beef • 22 Uses of the cuts of beef ..-. 23 Cutting mutton _ _ _ 24 Cutting pork 25 Cutting veal 26 Keeping fresh meat .m 27 Cold storage 27 Snow packing 28 Cooking 28 Curing meats 29 Vessels for curing 29 Preservatives 29 Curing in brine and dry curing compared 30 Recipes for curing : 30 Corned beef 30 Dried beef * 3] Plain salt pork 3I Sugar-cured hams and bacon 32 Dry-cured pork 32 Head-cheese 32 Scrapple 33 Pickled pig's feet 33 Trying out lard 33 183 3" Curing meats—Continued.
    [Show full text]
  • 318 Subpart A—General
    § 319.1 9 CFR Ch. III (1±1±98 Edition) Subpart GÐCooked Sausage Subpart PÐFats, Oils, Shortenings 319.180 Frankfurters, frank, furter, hotdog, 319.700 Margarine or oleomargarine. weiner, vienna, bologna, garlic bologna, 319.701 Mixed fat shortening. knockwurst, and similar products. 319.702 Lard, leaf lard. 319.181 Cheesefurters and similar products. 319.703 Rendered animal fat or mixture 319.182 Braunschweiger and liver sausage or thereof. liverwurst. Subpart QÐMeat Soups, Soup Mixes, Subpart H [Reserved] Broths, Stocks, Extracts Subpart IÐSemi-Dry Fermented Sausage 319.720 Meat extract. 319.721 Fluid extract of meat. [Reserved] Subpart RÐMeat Salads and Meat Spreads Subpart JÐDry Fermented Sausage [Reserved] 319.760 Deviled ham, deviled tongue, and similar products. Subpart KÐLuncheon Meat, Loaves and 319.761 Potted meat food product and dev- Jellied Products iled meat food product. 319.762 Ham spread, tongue spread, and 319.260 Luncheon meat. similar products. 319.261 Meat loaf. Subpart SÐMeat Baby Foods [Reserved] Subpart LÐMeat Specialties, Puddings and Nonspecific Loaves Subpart TÐDietetic Meat Foods [Reserved] 319.280 Scrapple. Subpart UÐMiscellaneous 319.281 Bockwurst. 319.880 Breaded products. 319.881 Liver meat food products. Subpart MÐCanned, Frozen, or Dehydrated Meat Food Products AUTHORITY: 7 U.S.C. 450, 1901±1906; 21 U.S.C. 601±695; 7 CFR 2.17, 2.55. 319.300 Chili con carne. SOURCE: 35 FR 15597, Oct. 3, 1970, unless 319.301 Chili con carne with beans. otherwise noted. 319.302 Hash. 319.303 Corned beef hash. 319.304 Meat stews. Subpart AÐGeneral 319.305 Tamales. 319.306 Spaghetti with meatballs and sauce, § 319.1 Labeling and preparation of spaghetti with meat and sauce, and simi- standardized products.
    [Show full text]
  • Country Barrel Menu
    Welcome to Dine in - Carry out - Catering - Private Parties Tuesday-Thursday & Sunday 6AM to 2PM Friday & Saturday 6AM to 9PM 513-717-4084 www.countrybarrelrestaurant.com 6179 Cincinnati-Brookville Rd Okeana, OH 45053 BREAKFAST PANCAKES AND FRENCH TOAST 2 Eggs* and Home Fries – With Toast or Biscuit….…..4.99 Three Fluffy Pancakes………………………………………….4.49 2 Eggs* and Meat - With a Choice of Bacon, Sausage, With Bacon, Sausage, Goetta, or Ham………………….6.99 Goetta, or Ham, and Toast or Biscuit………………………..6.49 Two Fluffy Pancakes…………………………………………….3.69 2 Eggs,* Home Fries, and Meat - With a Choice of Bacon, With Bacon, Sausage, Goetta, or Ham………………….6.19 Sausage, Goetta, or Ham, and Toast or Biscuit………….7.69 Three Chocolate, Blueberry, or Pecan Cakes……….6.49 Big Barrel Breakfast - 3 Eggs*, Bacon, Sausage, Ham, With Bacon, Sausage, Goetta, or Ham………………….8.99 or Goetta, Home Fries, Biscuit and Gravy…………...……9.29 Two Chocolate, Blueberry, or Pecan Cakes………….4.79 Breakfast Scramble - 2 Eggs, Home Fries, Choice of With Bacon, Sausage, Goetta, or Ham………………….7.29 Bacon, Sausage, Goetta, or Ham, Topped with Melted French Toast – Thick Texas Bread (3)………………..….5.49 Cheddar. Served with Toast or Biscuit………………...……7.99 With Bacon, Sausage, Goetta, or Ham………………….7.99 Covered in Sausage Gravy…………………………………….….8.99 French Toast – (2) Pieces With choice of meat…..…6.29 Breakfast Quesadilla – Grilled Tortilla with Cheddar and Provolone Cheeses, Breakfast Meat Choice, Two Pancakes or Two French Toast, With 2 Eggs* Scrambled Egg, and Barrel Sauce……………………….…7.99 and
    [Show full text]
  • Membership Directory Is Designed to Help Connect You with AMI Staff and with Others in the Industry Who Have Also Chosen to Invest in the Institute
    SPRING 2010 Membership D i r e c t o r y AMERICAN MEAT INSTITUTE AMERICAN MEAT INSTITUTE J. Patrick Boyle President and CEO Dear AMI Member, For more than a century, the American Meat Institute (AMI) has strived to provide effective representation in Washington before Congress and the regulatory agencies. We also speak on behalf of the industry to the media, professional organizations and in other public forums. Our experts manage a comprehensive research agenda, advocate for free and open trade, and organize a host of educational and networking opportunities. While many things have changed in the 104 years since our founding, there are some constants too, like our commitment to represent this great industry of ours honestly and effectively in Washington DC. We are proud that the Institute is the industry’s oldest and largest trade association. Our longevity and our size can be attributed to the diversity amongst our member companies. While we are fortunate to represent many large, multi-national companies, our greatest strength and political credibility comes from our many small and medium sized companies who call AMI their association. In fact, 80 percent of our members are actually small and medium sized companies. We believe the industry benefits when diverse companies with unique ideas and expertise collaborate to make our industry better and our Institute stronger. This AMI membership directory is designed to help connect you with AMI staff and with others in the industry who have also chosen to invest in the Institute. We believe that we succeed when you succeed. Please let us know how we may be of service to you.
    [Show full text]
  • The Protein Debate – Understanding the Movement to Plant-Based Eating
    The Protein Debate – understanding the movement to plant-based eating Kellogg Rural Leadership Programme Course 41 2020 Kate Downie-Melrose 1 I wish to thank the Kellogg Programme Investing Partners for their continued support: Disclaimer In submitting this report, the Kellogg Scholar has agreed to the publication of this material in its submitted form. This report is a product of the learning journey taken by participants during the Kellogg Rural Leadership Programme, with the purpose of incorporating and developing tools and skills around research, critical analysis, network generation, synthesis and applying recommendations to a topic of their choice. The report also provides the background for a presentation made to colleagues and industry on the topic in the final phase of the Programme. Scholars are encouraged to present their report findings in a style and structure that ensures accessibility and uptake by their target audience. It is not intended as a formal academic report as only some scholars have had the required background and learning to meet this standard. This publication has been produced by the scholar in good faith on the basis of information available at the date of publication, without any independent verification. On occasions, data, information, and sources may be hidden or protected to ensure confidentially and that individuals and organisations cannot be identified. Readers are responsible for assessing the relevance and accuracy of the content of this publication & the Programme or the scholar cannot be liable for any costs incurred or arising by reason of any person using or relying solely on the information in this publication.
    [Show full text]
  • A True Story of Coming of Age Behind the Counter
    A TRUE STORY OF COMING OF AGE BEHIND THE COUNTER The names and identifying characteristics of some individuals discussed in this book were changed to protect their privacy. girl on the block. Copyright © 2019 by Jessica Wragg. All rights reserved. Printed in the United States of America. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. For information, address HarperCollins Publishers, 195 Broadway, New York, NY 10007. HarperCollins books may be purchased for educational, business, or sales promotional use. For information, please email the Special Markets Department at [email protected]. first edition Designed by Paula Russell Szafranski Title page lettering and art © Alice Pattullo Library of Congress Cataloging- in- Publication Data has been applied for. ISBN 978-0-06-286392-8 19 20 21 22 23 lsc 10 9 8 7 6 5 4 3 2 1 JOINT WORK The Chicken Jointing a chicken might just be one of the most useful things you can learn when it comes to trying butchery skills at home. Not only does it save money by allowing you to buy a whole bird instead of already prepared pieces, but you’ll have the carcass at the very end of it for some stellar soup. STEP 1 Buy the bird. Free- range birds should always be a little bigger— they’ve grown for longer and you’ll get much more flavor from them. The skin should be intact and fairly dry, and the breast and leg of equal ratio.
    [Show full text]
  • November 2018 Ohioana Newsletter
    In This Issue The Director’s Chair .........................1 2018 Ohioana Awards .....................1 Transitions ........................................4 Coming Soon ....................................4 New Books ........................................5 Shop and Support Ohioana ..........14 Connecting Readers and Ohio Writers November 2018 Celebrating the The Director’s Chair 2018 Ohioana Awards! Dear Friends, It was a perfect night for readers to gather and celebrate Ohio’s great It’s another autumn in beautiful books and writers. The 77th annual presentation of the Ohioana Awards Ohio. With it comes many took place Thursday, October 18, in the beautiful Atrium of Ohio’s wonderful literary events around historic Statehouse. It was a wonderful evening of good food, good the state, including our own people, and good times. Ohioana Awards, which took place on October 18. It was a night to First presented in 1942, the Ohioana Awards are the second oldest, remember, as you can see from our and among the most prestigious, state literary prizes in the nation. The cover story! inaugural winner was James “Scotty” Reston, who went on to win two Pulitzer Prizes. Since then, there have been few major Ohio authors who We’ve proudly taken part in two have not been honored with an Ohioana Award. Many distinguished non- other major events since then: the Ohio authors have also been recognized for their books on Ohio subjects. 12th annual Books by the Banks— Cincinnati Regional Book Festival on October 20 and the Pickerington Public Library’s popular Teen Book Fest on October 27. Coming up: the 31st annual Buckeye Book Fair in Wooster on November 3. For people who like to give books as presents, it’s a shopper’s dream! And speaking of shopping, did you know that you can now support the Ohioana Library when you shop online? See page 14 for more information.
    [Show full text]
  • Dysphagia Summit Task Force Committee “Can You Swallow This?”
    Resource Directory Southeast Region Dysphagia Summit Task Force Committee “Can you swallow this?” To continue the ongoing effort aimed towards improving health outcomes for individuals with intellectual disabilities, the SE Region Dysphagia Summit Task Force reconvened to review and revise the Dysphagia Resource Directory, originally developed and distributed in May 2005. Members of the task force have met and compiled the additional resources in this publication. One outcome, which resulted from the attention on the increased incidents associated with symptoms of Dysphagia, “choking” was added as a secondary category of incidents in HCSIS beginning in 2009. Since then, there has been an increase in awareness and education on the signs and symptoms related to this condition, as well as an increase in diagnosis. This progress has resulted in decreased injuries, emergency room visit, hospitalizations and deaths attributed to eating, drinking and swallowing issues related to Dysphagia. As discussed at the Dysphagia Summit held in 2004, the Committee’s ultimate goal is to decrease deaths and incidents related to Dysphagia along with increasing awareness of this condition and achieving the following outcomes: • Reduce the number of incidents of choking • Reduce the number of Pneumonias • Reduce the number of ER visits for pulmonary related issues • Reduce the number of hospital stays • Reduce the length of stay in hospitals • Eliminate the need for feeding tube placement • Reduce the amount of aspiration • Improve condition of mouth/oral care • Change in meal duration • Increase diet level As previously stated, the information in this Dysphagia Resource Directory is to be used as an aide in educating people about Dysphagia and its related issues.
    [Show full text]