Please Call for Prices Pork Chops Fresh Pork Products (10 Lb Box)
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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. -
Appendix a Bag Usage Data Collection Study Ordinances to Ban Plastic Carryout Bags in Los Angeles County Bag Usage Data Collection Study
APPENDIX A BAG USAGE DATA COLLECTION STUDY ORDINANCES TO BAN PLASTIC CARRYOUT BAGS IN LOS ANGELES COUNTY BAG USAGE DATA COLLECTION STUDY Prepared For: County of Los Angeles Department of Public Works Environmental Programs Division 900 South Fremont Avenue, 3rd Floor Alhambra, California 91803 Prepared By: Sapphos Environmental, Inc. 430 North Halstead Street Pasadena, California 91107 June 2, 2010 TABLE OF CONTENTS SECTIONS PAGE ES EXECUTIVE SUMMARY.......................................................................................... ES-1 1.0 INTRODUCTION...................................................................................................... 1-1 1.1 Purpose and Scope ........................................................................................ 1-1 1.1.1 Purpose ............................................................................................. 1-1 1.1.2 Definitions......................................................................................... 1-1 1.1.3 Scope................................................................................................ 1-2 2.0 METHODOLOGY ..................................................................................................... 2-1 2.1 Survey Area................................................................................................... 2-1 2.2 Methodology................................................................................................. 2-4 2.2.1 Survey Description........................................................................... -
Processing Factors That Influence the Quality of Braunschweiger Liver Sausage Chu-Ying (Judy) Lou Chyr Iowa State University
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1978 Processing factors that influence the quality of Braunschweiger liver sausage Chu-Ying (Judy) Lou Chyr Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Chyr, Chu-Ying (Judy) Lou, "Processing factors that influence the quality of Braunschweiger liver sausage " (1978). Retrospective Theses and Dissertations. 6379. https://lib.dr.iastate.edu/rtd/6379 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This was produced from a copy of a document sent to us for microflhning. While the most advanced technological means to photograph and reproduce this document have been used, the quality is heavily dependent upon the quality of the material submitted. The following explanation of techniques is provided to help you understand markings or notations which may appear on this reproduction. 1. The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing page(s) or section, they are spliced into the film along with adjacent pages. This may have necessitated cutting through an image and duplicating adjacent pages to assure you of complete continuity. 2. When an image on the film is obliterated with a round black mark it is an indication that the film inspector noticed either blurred copy because of movement during exposure, or duplicate copy. -
Meat, Poultry & Seafood Packaging
Contact your Freedonia Client Services at +1.440.684.9600 or [email protected]. MEAT, POULTRY & SEAFOOD PACKAGING Industry Study #3787 | March 2020 This Freedonia industry study analyzes the $10.7 billion US meat, poultry, and seafood packaging industry. It presents historical demand data and forecasts for 2024 and 2029 by material (plastic, paper and paperboard, metal and glass), by product (film, trays, bags, pouches, rigid containers, blister packs, corrugated boxes, folding cartons, paperboard sleeves, other paper, metal cans, aluminum foil, glass jars, labels, other accessories), application (beef, pork, lamb and other meat, chicken, turkey and other poultry, seafood), and market (fresh and frozen, processed, ready-to-eat). Learn More About This Report Report Link: https://hubs.ly/H0ndrSc0 Table of Contents 1. Executive Summary 13 2. Overview 15 Key Findings 15 Historical Market Trends 16 Demand by Material 18 Meat, Poultry, & Seafood Industry Overview 21 Key Industry Trends & Outlook 21 Meat 24 Poultry 25 Seafood 27 Pricing Trends 29 Factors Driving Packaging Innovation 31 Convenience 31 Sustainability 31 Experience 33 Quality 33 Differentiation & Personalization 34 E-Commerce 35 Innovation in Food & Beverage Packaging Machinery 36 Consumer Attitudes 38 Priorities for Packaging Features 38 Safety & Handling Concerns 39 Recycling & the Environment 41 Meat Buying Habits 42 Regulations 44 Foreign Trade & Tariffs 46 3. Technologies 48 Key Findings 48 Technologies Used in Meat, Poultry, & Seafood Packaging 49 Case-Ready Packaging 50 Modified Atmosphere Packaging 52 Vacuum Packaging 54 Active & Intelligent Packaging 56 Retort Packaging 58 Meat, Poultry, & Seafood Packaging 1 ©2020 The Freedonia Group. All rights reserved. Table of Contents (continued) 4. -
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. -
The Good Samaritan Home Cycle Iv Fall/Winter Buffet Line Day Breakfast 7:00 – 9:00 Am Dinner 11:30 Am – 1:30 Pm Supper 5:00
THE GOOD SAMARITAN HOME CYCLE IV FALL/WINTER BUFFET LINE DAY BREAKFAST DINNER SUPPER 7:00 – 9:00 AM 11:30 AM – 1:30 PM 5:00 – 7:00 PM ASSORTED JUICE FRIED CHICKEN NEW ENGLAND CLAM CHOICE OF COLD CEREAL ROAST BEEF CHOWDER/CRACKERS OATMEAL HONEY GLAZED HAM PORK TENDERLOIN ON BUN SUNDAY CREAM OF WHEAT BAKED POTATO W/SOUR CREAM BEEF STEW SCRAMBLED EGGS MASHED POTATOES/GRAVY TURKEY CLUB SANDWICH SAUSAGE GRAVY SPINACH & MUSHROOMS MASHED POTATOES/GRAVY BUTTERMILK BISCUIT BROCCOLI & CHEESE SAUCE LIMA BEANS BACON SALAD BAR PICKLED BEETS TOAST APPLE PIE TOSSED SALAD W/DRESSING PINEAPPLE SALAD BAR MARGARINE/JELLY DINNER ROLL LEMON BAR COFFEE TEA MILK MARGARINE BLUSHING PEARS COFFEE TEA MILK CORNBREAD MARGARINE COFFEE TEA MILK ASSORTED JUICE FRIED SHRIMP TOMATO SOUP/CRACKERS CHOICE OF COLD CEREAL STUFFED SHELLS W/SAUCE CLASSIC GRILLED CHEESE OATMEAL BACON WRAPPED BEEF SANDWICH MONDAY CREAM OF WHEAT STEWED POTATOES CHICKEN & RICE BAKE HARD BOILED EGG MASHED POTATOES/GRAVY BRAUNSCHWEIGER SANDWICH SCRAMBLED EGGS ITALIAN BLEND VEGETABLES TATER TOTS BACON BUTTERED CORN MASHED POTATOES/GRAVY MUFFINS SALAD BAR CREAMED PEAS TOAST ICED RAISEN BARS TUSCANY BLEND VEGETABLE PEACHES SALAD BAR MARGARINE/JELLY BREAD APPLESAUCE CAKE COFFEE TEA MILK MARGARINE FRUIT COCKTAIL COFFEE TEA MILK BREAD MARGARINE COFFEE TEA MILK ASSORTED JUICE PORK CHOP W/MUSHROOM CHICKEN & RICE SOUP CHOICE OF COLD CEREAL GRAVY CRACKERS OATMEAL TURKEY ALA KING OVER BISCUIT CHICKEN TENDERS CREAM OF WHEAT BEEF STROGNAOFF REUBEN SANDWICH SCRAMBLED EGGS BUTTERED EGG NOODLES VEGETABLE QUICHE TUESDAY -
Chapter 2 EXPLOSIVES
Chapter 2 EXPLOSIVES This chapter classifies commercial blasting compounds according to their explosive class and type. Initiating devices are listed and described as well. Military explosives are treated separately. The ingredi- ents and more significant properties of each explosive are tabulated and briefly discussed. Data are sum- marized from various handbooks, textbooks, and manufacturers’ technical data sheets. THEORY OF EXPLOSIVES In general, an explosive has four basic characteristics: (1) It is a chemical compound or mixture ignited by heat, shock, impact, friction, or a combination of these conditions; (2) Upon ignition, it decom- poses rapidly in a detonation; (3) There is a rapid release of heat and large quantities of high-pressure gases that expand rapidly with sufficient force to overcome confining forces; and (4) The energy released by the detonation of explosives produces four basic effects; (a) rock fragmentation; (b) rock displacement; (c) ground vibration; and (d) air blast. A general theory of explosives is that the detonation of the explosives charge causes a high-velocity shock wave and a tremendous release of gas. The shock wave cracks and crushes the rock near the explosives and creates thousands of cracks in the rock. These cracks are then filled with the expanding gases. The gases continue to fill and expand the cracks until the gas pressure is too weak to expand the cracks any further, or are vented from the rock. The ingredients in explosives manufactured are classified as: Explosive bases. An explosive base is a solid or a liquid which, upon application or heat or shock, breaks down very rapidly into gaseous products, with an accompanying release of heat energy. -
Appetizers German Specialty Dinners
Appetizers Nuernberger Bratwurst - four grilled Nuernberger brats $4.50 German style meatballs - six meatballs in brown gravy $4.50 Side salad with house dressing $3.50 German Specialty Dinners Schnitzel Dinner - pork schnitzel served with home fries and cabbage $14.95 Lemon Schnitzel Dinner - natural schnitzel pan sautéed in lemon sauce served with home fries and red cabbage $13.95 Jagerschnitzel - breaded pork schnitzel topped with mushroom sauce served with home fries and red cabbage $15.95 Wiener Schnitzel - veal cutlet, thin, lightly breaded and fried $17.95 Bouletten - German style hamburger steak dinner served with home fries and red cabbage $12.95 Grilled Kassler Rippchen - smoked pork chop served potato salad and sauerkraut. Served with one or two pork chops $12.95/$17.95 Leberkase - liver/ham loaf, grilled and served with home fries and red cabbage $8.50 Dinner for Two - four sausages (chefs choice), one kassler rippchen, home fries, red cabbage, German potato salad and sauerkraut $30.95 Prices subject to change without notice German Sausage Platters all the following platters are served with German potato salad and our special sauerkraut and bread German Wiener Dinner $8.50 Grilled Bratwurst Dinner $12.95 Grilled Smoked Bratwurst Dinner $12.95 Grilled Bauernwurst Dinner $12.95 Knackwurst Dinner $12.95 Grilled Hungarian Kolbase Dinner $12.95 Grilled Nuernberger Bratwurst Dinner $12.95 Grilled Weisswurst Dinner (veal sausage) $12.95 Grilled hot and spicy Bratwurst Dinner $12.95 Grilled Andouille Sausage platter (Cajun spiced) -
Fist Federal Savings A
PAGE SIXTEEN - MANCHESTER EVENING HERALD, Manchester, Conn., Mon., March 22. 1976 St. James Centennial SnTEENTAGES Manchester — id Gily o/ ViUage Charm TWO sam oN S MANCHESTER, CONN., TUESDAV, MARCH 23, 1978- VOL. XCV, No. 147 rites set PRICE* FIFTEEN CENTS By SOL R. COHEN Herald Reporter T h e A L L F R S St. James Church and Parish of Manchester will'celebrate is 100th Anniversary May 16 with Archbishop John F. Whelan of Today’s vote crucial the Hartford Dioscese the chief ceiebrant. Archbishop Whelan will participate in a 4:30 p.m. concelebrated Mass. At 6:30 p.m., a parish banquet will be held at The for Wallace, Reagan NOW account for people Colony, Talcottville. A highlight of the Centennial Celebration will be dedication RALEIGH, N.C. (UPI) - Presi year and second in the South — was promised to climb during the day. Point television station showed Ford of . a 40-foot-high steel tower dent Ford and Georgia’s Jimmy considered crucial to keeping alive Scattered early returns showed and Carter leading, but also disclosed (topped by a 6-foot-high cross) Carter put their presidential primary the badly damaged Reagan and more voting than anticipated, but in a large number of undecideds as late on the north lawn of the winning streaks on the line in North Wallace campaigns. dications were that the final turnout as last weekend. church. It will house a new Carolina today against upset Near perfect early spring weather would be under 40 per cent. Record carillon and the church's challenges from Ronald Reagan and dominated the state from the Atlan voter registration had showed high repaired and electronically George C. -
4Generations
www.McDonaldsMeats.com Clear Lake, Minnesota Full-Service Meat Counter Meat Full-Service GENERATIONS Beef Steaks Ribeye Steak Turkey since 1914 Bone-In Ribeye Steak Ground Beef 2012 GRAND CHAMPION 4 Quantity Discounts Available on Ground Beef New York Strip Steak SMOKED TURKEY T-Bone Steak 85% Lean Ground Beef Special Cuts Boneless Turkey Breast Fillets 93% Extra Lean Ground Beef Lemon Peppered Boneless Turkey Breast As a USDA inspected facility, we are committed to offering quality products and Porterhouse Steak Tenderloin Steak 85% Locally Raised Lean Ground Beef Fillets exceptional customer service. Through four generations, we’ve kept our dedication Top Sirloin Steak Ground Beef Patties Ground Turkey to quality and service. Today, our meat market features a full-service meat counter, Ball Tip Steak Mushroom & Onion Ground Beef Patties Ground Turkey Patties special cuts, as well as homemade sausages and our world-famous jerky. Mac’s Seasoned Sirloin Steak Mushroom & Swiss Ground Beef Patties Pork Stuffed Turkey Rolls Montreal Seasoned Steak Wild Rice Ground Beef Patties Pork Chops Frozen Turkeys Visit our online store at Flat Iron Steak Bacon Ground Beef Patties Thick Cut Pork Chops McDonaldsMeats.com Jalapeno Cheddar Ground Beef Patties BBQ Seasoned Pork Chops GIFT CARDS available Round Steak Chicken Visa, Master Card, Discover, American Flank Steak Pizza Burgers Teriyaki Pork Chops Cut-Up Chicken Fryers Express and EBT cards accepted! Chuck Eye Steak BBQ Bacon Cheeseburger Patties Boneless Pork Chops Home Grown Chickens We process all types of Greek Seasoned Skirt Steak Black & Bleu Burgers Pork Roast Boneless Chicken Breast wild game all year long. -
Integration and Name Changing Among Jewish Refugees from Central Europe in the United States
Reprinted from NAMES VOLUME VI • NUMBER 3 • SEPTEMBER 1958 Integration and Name Changing among Jewish Refugees from Central Europe in the United States ERNEST MAASS Acknowledgements The idea of writing this study came to me a number of years ago. However, it was not until I received a fellowship for this purpose from the Jewish Conference on Material Claims against Germany, Inc., which I gratefully acknowledge, that I was able to give the subject the time and attention I felt it deserved. In furthering the progress of the work several persons were particularly helpful. They gave me freely of their time, encouraged me in various ways, offered welcome critical advice, or commented on the draft manus- cript. Special thanks for such help are due to Abraham Aidenoff, William R. Gaede, Kurt R. Grossmann, Erwin G. Gudde, Hugo Hahn, Ernest Hamburger, Alfred L. Lehmann, Adolf Leschnitzer, Martin Sobotker, Arieh Tartakower and Fred S. Weissman. Among those who throughout the years brought name changes to my attention I am especially indebted to my mother. I also wish to thank the many other persons from whose active interest in the project I have profited and whom I may have failed to mention. Background, Immigration, Integration SE TERM "JEWISH REFUGEE FROM CENTRAL EUROPE", in this paper, refers to Jews from Germany and Austria who left their native lands in 1933 or later as a result of persecution by the Na- tional Socialist regime. It also includes Jews from Czechoslovakia whose mother tongue was German and. who escaped after the annexation by Germany of the Sudetenland in 1938 and the esta- blishment of a German Protectorate in 1939. -
Bulk Foods Bulk Foods > Bulk Pasta
INDEX Baking Supplies - Bulk Baking Supplies > Chocolates/Gourmet......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg 1 Baking Supplies > Flours/Starches......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg 1 Baking Supplies > Grains/Sugars......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg