DOCSLIB.ORG

Uniquely Brazilian... WELCOME PRICES

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Uniquely Brazilian... WELCOME PRICES WELCOME In Brazil, Picanha is the very best cut of meat, famed for its succulent texture and exceptional flavour. It’s from this celebrated cut of meat that we take our name. Picanha by Fazenda fuses the traditional gaúcho style grilling and Rodizio dining with continuous tableside service of different prime cuts of meat, including beef, chicken, pork and lamb and a gourmet salad and sides bar to accompany your meats. Let us know how you prefer your meat cooked; rare through to well done – we are happy to serve all our cuts to your taste. All our meats are served as soon as they are ready, in no particular order by our uniquely brazilian... gaúcho chefs, but please feel free to ask for your preferred cut to come out next. PRICES December 2017 Menu A glass of sparkling Jeio Prosecco or Veuve Clicquot on arrival, our December menu with two special meat cuts, and a dessert sharing board with petit fours. JEIO PROSECCO LUNCH: 25.20 EVENING: 35.50 JEIO PROSECCO LUNCH: 25.20 /picanhachester VEGETARIAN/VEGAN/FISH OPTION EVENING: 30.50 @picanhauk VEUVE CLICQUOT LUNCH: 32.50 EVENING: 43.80 VEUVE CLICQUOT LUNCH: 32.50 @picanhauk VEGETARIAN/VEGAN/FISH OPTION EVENING: 38.80 Veuve Clicquot option includes a glass of dessert wine. In addition to our usual selection of meats, our December menus include a glass of 01244 311839 Jeio Prosecco or Veuve Clicquot (you will need to select which drink you wish to have [email protected] when you book your meal), and a dessert sharing board with petit fours. Please note that additional drinks and desserts are not included unless otherwise stated. 27 Newgate St Chester CH1 1DQ MEATS VEGETARIAN, FISH & VEGAN LUNCH DINNER picanha (Cap of rump) The beautiful cut of meat from which we take our name, Picanha, is juicy, full-flavoured and sure to melt in the mouth. for even more choice… choose from… Our lunch meat cuts are also available during dinner service. A selection of options at our salad bar and the following hot dishes. sobrecoxa de frango (Chicken thighs) H The vegetarian menu also includes a dessert of your choice. Our gaúcho chefs serve chicken thighs lightly basted in our special house marinade. Grilled to perfection. contra-filé (Sirloin) barriga de porco (Pork belly) The outside layer of fat on our top sirloin ensures a deliciously tender cut of meat, Served and sliced with a honey, lemon and cinnamon sauce. with a beautifully well-balanced flavour. moqueca stew (Vegan) cordeiro (Lamb) H alcatra (Rump) Coconut stew served with rice. With a distinctive meaty taste, also served with garlic at our guests’ request. Gently flavoured with our special fresh mint marinade, chilli & lemon gnocchi (Vegan) G S our delicious lamb is perfectly grilled. filé-mignon (Beef Tenderloin) Succulent, tender and lean. tri-tip (Bottom sirloin) funghi gnocchi (Vegetarian) D G Beautifully marbled, with super flavour and texture. our december butcher’s choice A special cut of meat carefully selected by Picanha’s butcher. pumpkin & blue cheese risotto (Vegetarian) D G M bife de presunto & abacaxi (Smoked gammon & pineapple) We slowly grill our Bife de Presunto to preserve its unique juiciness. Crispy cod fritters & garlic gnocchi (Fish) D E F G outer with a breathtaking taste, accompanied by freshly-grilled pineapple. linguiça com toucinho (Pork sausage wrapped in bacon) D tuna steak & béarnaise sauce (Fish) D E F Perfectly flavoured with our own special blend of seasonings, our Linguiça All gnocchi dishes can be substituted by gluten-free penne. S complements the flavourful meats on offer. children's prices UNDER 5 FREE // 5-8 years £6.00 // 9-12 £10.00 Please let us know if you require allergen information. D DAIRY E EGGS F FISH G GLUTEN H HALAL M MUSTARD S SOY.
Load more

Recommended publications
  • Meat Purchasing Guide Eighth Edition March 2019
    Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
    [Show full text]
  • Cooking Temperatures (Oven)
    Cooking Temperatures (Oven) 1. Bottom Round Roast- Bake at 325 degrees for an hour and a half or until internal temperature is 135 degrees 2. Eye Round Roast- Cook at 350 degrees F for 20 for 25 minutes per pound. 30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F 3. Top Round Roast- Bake for 15 minutes at 450 degrees. Then reduce the oven to 325 degrees and bake for an hour or until an instant read thermometer reads 135 to 140 degrees. Remove from the oven and tent with tin foil for 15 minutes. 4. Chuck Roast- Sear first! Cover and roast at 250 degrees on the center rack for 2 hours. Remove from oven and take roast from pan - best in crockpot 5. Top Sirloin Roast- Place in the oven at 375 degrees, and roast until you reach an internal temperature of 130 F for medium rare. For each additional 'step' of doneness, add ten degrees. So medium would be 140, medium-well, 150, and well-done 160. 6. Brisket- Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. 7. Standing Rib Roast- Bake at 350 degrees for 16 to 18 minutes a pound, to an internal temperature of 120 degrees. For a 7-pound roast, that's going to be about two hours 8.
    [Show full text]
  • Uniquely Brazilian... WELCOME
    WELCOME In Brazil, Picanha is the very best cut of meat, famed for its succulent texture and exceptional flavour. It’s from this celebrated cut of meat that we take our name. Picanha by Fazenda fuses the traditional gaúcho style grilling and Rodizio dining with continuous tableside service of different prime cuts of meat, including beef, chicken, pork and lamb and a gourmet salad and sides bar to accompany your meats. Let us know how you prefer your meat cooked; rare through to well done – we are happy to serve all our cuts to your taste. All our meats are served as soon as they are ready, in no particular order by our uniquely brazilian... gaúcho chefs, but please feel free to ask for your preferred cut to come out next. A glass of sparkling Jeio Prosecco on arrival, our December menu with two special meat cuts, and a dessert sharing board with petit fours. December 2018 Menu lunchtime selection JEIO PROSECCO & OUR DECEMBER SELECTION 25.60 OUR REGULAR DECEMBER SELECTION 17.90 evening selection JEIO PROSECCO & OUR DECEMBER SELECTION 36.70 OUR REGULAR DECEMBER SELECTION 28.70 VEGETARIAN / VEGAN / FISH /picanhachester lunchtime selection @picanhauk JEIO PROSECCO & OUR DECEMBER SELECTION 25.60 OUR REGULAR DECEMBER SELECTION 17.90 evening selection 01244 311839 JEIO PROSECCO & OUR DECEMBER SELECTION 28.60 [email protected] OUR REGULAR DECEMBER SELECTION 23.00 Please note that additional drinks and desserts are not included unless otherwise stated. 27 Newgate St Chester CH1 1DQ MEATS VEGETARIAN, FISH & VEGAN LUNCH DINNER picanha (Cap of rump) The beautiful cut of meat from which we take our name, Picanha, is juicy, for even more choice… choose from… full-flavoured and sure to melt in the mouth.
    [Show full text]
  • Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF
    2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response
    [Show full text]
  • Bacon Ipsum Dolor Amet Flank Frankfurter Shankle Tenderloin Bresaola Beef Ball Tip Kielbasa Ribeye Short Loin Sirloin Pork Beef Ribs Chuck
    Bacon ipsum dolor amet flank frankfurter shankle tenderloin bresaola beef ball tip kielbasa ribeye short loin sirloin pork beef ribs chuck. Pancetta short ribs jerky venison pork belly fatback capicola tri-tip cupim. Pork belly jerky strip steak filet mignon frankfurter. Short loin ham ribeye pastrami tail t-bone. Sirloin cupim chicken brisket pork loin ham hock shankle hamburger pork pork chop ham beef meatloaf sausage ribeye. Sirloin cow hamburger venison andouille. Turkey cupim bacon shank tri-tip. Tri-tip short loin turkey bacon pork chop pancetta short ribs landjaeger shankle cupim tail chuck turducken. Flank filet mignon strip steak tenderloin pork chop turkey. Tenderloin pastrami fatback, salami bacon flank kevin tail pork chop. Kielbasa shank pork meatball, cupim biltong cow filet mignon pork chop sausage. Sirloin turkey chuck tri-tip doner alcatra short ribs frankfurter flank spare ribs pig drumstick salami capicola pastrami. Doner tail swine shoulder, capicola tongue tri-tip chuck bacon beef ribs hamburger. Ribeye porchetta turducken cupim picanha. Pastrami pancetta boudin pork loin shoulder. Shoulder biltong porchetta pork belly beef. Pancetta beef ribs meatball rump boudin frankfurter swine. T-bone ribeye kevin, filet mignon short ribs bresaola strip steak beef ribs chicken. Ball tip hamburger cupim pork loin leberkas, flank pork belly drumstick. Ham hock pork pig fatback hamburger beef ribs jowl. Filet mignon kevin ham hock biltong chuck short ribs landjaeger capicola beef cow venison alcatra doner shankle pancetta. Short loin bacon andouille turducken biltong frankfurter picanha brisket drumstick pancetta tri-tip pork chop pork. Fatback beef ribs ribeye sirloin. Ground round doner cow bacon shankle strip steak.
    [Show full text]
  • 2014-Campbell-Culinary-Trendscape
    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Tracking the ebb and flow of North American food trends can be a daunting task, even for a seasoned culinary professional, which is why we take a team approach to monitoring food trends. We begin with our most valued resource—culinary intuition. We draw first on the expertise of our global team of chefs and bakers and the inspiration that they find in culinary tours, literature and many other sources including our trusted industry partners. This year we have taken our collective ideas and compiled our first-ever CCBI Culinary TrendScape report, which highlights what we see as the trends to watch—the foods that excite our palettes and our imagination. Some of these trends may inspire future Campbell products, while some may not. Either way, we think it’s important to stay on the pulse of what people are eating and how their tastes are evolving as a result of global influences. 2014 HOT TOPICS This 2014 Culinary TrendScape report offers our unique point of view on what we’ve These themes are identified as the ten most dynamic food trends to watch, from Brazilian Cuisine to the driving force behind Bolder Burgers. We also look at overarching themes—hot topics—that have risen this year’s top trends to the top in the marketplace. Authenticity • A Balanced Some themes, like authenticity and interest in a balanced lifestyle, have been hot Lifestyle • Distinctive Flavors • topics the past few years and remain influential in this year’s TrendScape.
    [Show full text]
  • Grand Western Steaks We Are All About Quality
    The Highest Quality Meat / Poultry / Seafood / Fine Foods Game & Specialty Cuts Serving the finest food service establishments for over 40 years, we deliver Premium Steaks and Chops to the finest restaurants, hotels and country clubs around the world. Grand Western delivers the freshest, most tender, flavorful meats – all from a state-of-the-art facility that exceeds government requirements for food safety. Grand Western is perfectly positioned to provide you with a complete program of the highest quality meats available. At Grand Western Steaks we are all about quality. For that reason we offer a variety of meats for every taste and preference. Grand Western also offers a specially tailored Wholesale Program for Motor Yachts, Private Chefs and Catering Customers. All our steaks, chops, roasts, ribs, natural chicken breasts and seafood are individually wrapped and vacuum sealed. All of our products are delivered in a reusable insulated cooler packed with either dry ice or gel packs. This packaging combination will ensure every order arrives in excellent conditions that meet Food Safety Regulations. how to order 877-624-6898 grandwesternsteaks.com FOLLOW US: on the MENU JAPANESE WAGYU CUTS 4-8 WAGYU MARBLING GUIDE 9 AUSTRALIAN WAGYU CUTS 10-11 DRY AGED CUTS 12-13 GW RESERVE CUTS 14-15 STERLING SILVER PREMIUM 16-17 USDA PRIME 18-19 LAMB & VEAL 20 PORK 21 BURGERS 22 SEAFOOD 23 CHICKEN 24 FINE FOODS 25-29 HAM, BACON & SAUSAGE 30 GIFT PACKAGES 31-32 GRILL PACKAGES 33 THAWING & COOKING PREP 34 COOKING CHART 35 3 JAPANESE COW WAGYU WHAT DOES IT MEAN? WAGYU are a Japanese beef cattle breed.
    [Show full text]
  • Virtual Catalog
    PRSRT STD. U.S. Postage 2021 Day Valentine’s PAID Kansas City Steak Co. • FALL IN LOVE WITH • 5140 KANSAS AVENUE, KANSAS CITY, KS 66106 CUSTOMER ID PRIORITY CODE STEAK NIGHT SHOP OUR MOBILE WEBSITE Scan this code with your smartphone to go to kansascitysteaks.com mobile site where you can shop, find recipes, cooking tips and more. SFI-00603 888 527 8325 | kansascitysteaks.com FREESHIPPING ON ORDERS OF $75 OR MORE Free standard shipping on orders $75 or more applies per order, per address. Total purchase price does not include shipping, handling or sales tax. Not valid on gift cards, gift certificates or prior purchases. Cannot be combined with any other offers. Some restrictions may apply and you must use your Priority Code at time of purchase to receive free standard shipping. You’ll find your Priority Code in the yellow box next to your name and address at the top of this page. Additional fees will apply for Overnight, Saturday, Alaska and Hawaii deliveries. Offer expires 2/19/2021. Super Trimmed™ Filet Mignon | page 4 Gift Boxed Steaks | pages 34-37 Steak Combos | pages 38-43 FREE SHIPPING ON ORDERS OF $75 OR MORE SEE BACK COVER FOR DETAILS WE MAKE VALENTINE’S DAY SIZZLE Dine in for date night and turn up the heat with a Valentine’s Day meal to be remembered. Shop all Valentine’s Day gift options at kansascitysteaks.com/valentine THE ESSENTIAL DUO 2 (6 oz) Super Trimmed™ Filet Mignon 2 (6 oz) Top Sirloin 2 (10 oz) Ribeyes 2 (10 oz) Kansas City Strips 2 (18 oz) Porterhouse #9020 $199.75 Save $150! BEST SELLING VALENTINE'S DAY GIFTS CLASSIC STEAK SAMPLER GIFT BOX CLASSIC CUTS TRIO 4 (6 oz) Super Trimmed™ Filet Mignon Nothing spreads love, joy and happiness quite like steak, steak and SUPER TRIMMED™ FILET MIGNON 4 (8 oz) Ribeyes steak! Gift the ones you love with our premium steak gift box! 6 (6oz) Super Trimmed™ Filet Mignon 4 (10 oz) Kansas City Strips 2 (8 oz) Super Trimmed™ Filet Mignon #1023 $124.95 #9203 ONLY $199.85 Save $85! 2 (12 oz) Kansas City Strips Combo savings are based on the price when 2 (10 oz) Ribeyes purchased separately.
    [Show full text]
  • Hagbergs Meat List 1117.Pdf
    We love meat, and it shows. Our meat counter is packed (and by packed, we mean jammed) with the ar- ea’s largest selection of fresh meat and unique combinations prepared on site by our own third generation expert meatatarian – Billy Hagberg. BEEF • Top Loin Roast (New York Strip Boneless (Boston Butt) • Top Sirloin Steak Roast) • Porketta Roast (Shoulder Or • Top Round Steak • Picanha/Culotte Boneless Center Cut Loin) • Bone-In Round Steak • Tri Tip • Pork Leg (Fresh Ham, Green Ham) • Porterhouse • Baron Of Beef (Top Sirloin Roast) • Side Pork (Belly) • T-Bone • Bone In Rib Roast (Prime Rib) • Salt Pork • Top Loin Steak (Bone-In Strip • Boneless Rib Roast • Neck Bones Steak) • Ziggy Roast – Top Sirloin Roast • Ribeye Stuffed With American Cheese, LAMB • New York Strip Seasoned With Lawry’s Seasoning • Rack Of Lamb Salt, Cracked Black Pepper, Minced • Lamb Chops • Bone-In Ribeye Steak Garlic And Onion • Ragnar (Full Bone-In Ribeye) • Leg Of Lamb • Lamb Shank • Chuck Eye Steak PORK • Lamb Shoulder Roast • Bacon-Wrapped Grill Steak (Teres All Pork M.R.S. Certified Duroc Pork Major) From Glencoe Minnesota • Ground Lamb • Marinated Grill Steak • Boneless Pork Loin Chops Thick Cut • Veal Shank • 6-Ounce Beef Tenderloin (Filet And Butterfly • Veal Cutlets Mignon) • Bone In Loin Chops Thick And • Veal Rib Chops • Flat Iron Traditional Cut • Veal Sweetbreads • Hanger Steak • Bone In Rib Chops Thick And • Ground Veal • Flank Steak Traditional Cut • Skirt Steak • Marinated Boneless Chops POULTRY • Cubed Steak • Stuffed Chops (Sage And Onion • Whole Chickens • Cousin Vinny – Beef Tenderloin Bread Stuffing) • Whole Chickens Cut To Your Specs Stuffed With Joe’s Italian Sausage, • Mashed Potato Stuffed Chops With • Leg Quarters Sun Dried Tomatoes, Mozzarella Cheddar Cheese • Breast Quarters Cheese And Spinach • Country Style Ribs • Drumstick • Chuck Roast • Loin Back Ribs (Baby Back) • Thigh • Stuffed Pot Roast • St.
    [Show full text]
  • House Special Picanha Garlic Picanha Filet Mignon Filet Mignon
    57 Dining Information Vegetarian Options, Extensive Wine List Additional Services Private Parties, Private Rooms, Banquet Facilities, 18010 North Dallas Parkway | Dallas, TX 75287 | (972) 733-1110 Meeting Facilities www.rafain.com | [email protected] Attire The First Prime Brazilian Steakhouse, Rafain, redefines this award-winning concept, Resort/Dressy by offering exceptional quality of service and tradition for over five decades. Casual Having established their first Southern Brazilian Churrascaria in 1959, three Non-Smoking generations of family recipes and restaurant concepts come together, following Rafain the trends of modern restaurants, to bring the true flavors of Brazil. It’s our Valet Parking endeavor to enchant customers and to make them feel right at home. Handicap Facilities Your 3 Course Brazilian Meal starts with Our Gourmet Salad Bar and Antipasto, Reservations featuring over 50 items including an extensive array of gourmet salads, mixed greens, Suggested vegetables, cheeses and deli meats. For the Main Course, our gaucho-chefs will peruse the dining room serving skewers of delicious Credit Cards and succulent meats. Prime Beef, Pork, Chicken, Lamb and Sausage will be offered to you All major credit cards table-side once your meat token is resting with the green side up. Once you are finished or Checks would like to take a break, simply flip your token to the red side. Not Accepted The indulging list bellow will spark your senses… House Special Picanha Spicy Picanha special cut from the top sirloin special cut from the top sirloin seasoned with rock salt dusted with our spicy rub* Garlic Picanha Pork Ribs special cut from the top sirloin brushed with garlic beer marinated St.
    [Show full text]
  • Spicy Jalapeno Bacon Ipsum Dolor Amet Ham Drumstick Andouille Beef Porchetta Burgdoggen Jerky. Shankle Boudin Capicola, Picanha
    SPICY JALAPENO BACON IPSUM DOLOR AMET HAM DRUMSTICK ANDOUILLE BEEF PORCHETTA BURGDOGGEN JERKY. SHANKLE BOUDIN CAPICOLA, PICANHA CORNED BEEF Chicken, Wing;Pork, Chop; Short, Ribs;Meatloaf; © 2017, COLONEL HARLAND SANDERS This work is licensed under the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/legalcode), which permits unrestricted use, distribution, and reproduction, provided the original work is properly credited. Cette œuvre est mise à disposition selon les termes de la licence Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/legalcode), qui permet l’utilisation, la distribution et la reproduction sans restriction, pourvu que le mérite de la création originale soit adéquatement reconnu. IDRC Grant/ Subvention du CRDI: 108321-002-Leveraging Safe and Inclusive Cities Research Results in Southern Africa Spicy jalapeno bacon ipsum dolor amet ham drumstick andouille beef porchetta burgdoggen jerky. Shankle boudin capicola, picanha corned beef landjaeger ball tip andouille rump short loin salami shank. Pork chop ball tip pancetta, flank pork sirloin chuck pork loin hamburger frankfurter shankle. Meatloaf alcatra pancetta flank ground round, short loin venison corned beef short ribs beef ribs chuck pig. Pork chop bresaola tenderloin sirloin pork doner. Alcatra andouille tenderloin porchetta chuck short ribs, sirloin drumstick short loin leberkas doner brisket rump frankfurter. Strip steak brisket ham hock ribeye. Beef alcatra short ribs turducken sirloin short loin. Meatball filet mignon pig pork loin meatloaf, ribeye sausage strip steak shankle prosciutto salami shoulder spare ribs shank kevin. Meatball alcatra tenderloin landjaeger strip steak. Meatloaf swine rump short loin cow. Fatback pork loin corned beef hamburger, rump frankfurter doner pork belly chuck.
    [Show full text]
  • Disaggregating Beef Demand: Data Limitations and Industry Perspectives
    DISAGGREGATING BEEF DEMAND: DATA LIMITATIONS AND INDUSTRY PERSPECTIVES By LAUREN ELIZABETH CLARK Bachelor of Science in Agricultural Economics Oklahoma State University Stillwater, Oklahoma 2017 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE May, 2019 DISAGGREGATING BEEF DEMAND: DATA LIMITATIONS AND INDUSTRY PERSPECTIVES Thesis Approved: Dr. Derrell Peel Thesis Advisor Dr. Gretchen Mafi Dr. Bailey Norwood ii ACKNOWLEDGEMENTS: I want to first and foremost thank my generous advisor, Dr. Derrell Peel, for believing in the importance of this project, and allowing me to run with it. Other faculty felt that this research was interesting, but there wasn’t enough data to make it worth the effort. Dr. Peel, instead, saw the value in this body of research and facilitated a unique and valuable research project, unlike any that had been completed before. We traveled nearly 10,000 miles by plane or car to conduct industry interviews, and we got to visit with some pretty extraordinary people and places in Florida, Colorado, Las Vegas, Fort Worth, Kansas, and Oklahoma. The amount of information learned and the industry contacts gained will be valuable, not only for my thesis, but for my future career in the agricultural industry as well and I am forever grateful and indebted to Dr. Peel for providing me with this unique and valuable experience. I would also like to thank all of the individuals we met with throughout the research and interview process. Each person we met with was genuinely excited and supportive of the work we were doing and were generous in the amount of information and time spent with us.
    [Show full text]