DOCSLIB.ORG

Featured Products

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Featured Products Operators Mail-In Coupon - Winter 2016 Corporate Promotion Shipping Dates: October 31, 2016 - January 1, 2017 Featured Products ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL FARMLAND GOLD MEDAL SMOKED BONELESS HAMS FARMLAND SKINLESS-SHANKLESS, BONE-IN HAMS & HAM STEAKS 70247180610 CLASSIC CURE SMOKED BONELESS HAM, NJ, 9/11#, 2PC $2.00 70247126130 SMOKED BONE-IN HAM, WA, VP, 18/22#, 3PC $2.00 70247128780 GM SMOKED ENDLESS HAM, WA, 97%FF, 10/12#, 2PC $2.00 70247126620 SMOKED BONE-IN HAM, WA, VP, 18/22#, 1PC $2.00 GM SMOKED CANADIAN BRAND HAM, ROUND, 95%FF, 70247193170 STEAMSHIP HAM ROAST, SMOKED/CURED, NJ, 1 PC $2.00 70247127050 3/4#, 4 PC $2.00 70247128570 GM SMOKED FLAT HAM, WA, 95%FF, 10/12#, 2 PC $2.00 70247181410 SMOKED BONE-IN HAM STEAK, WA, 12 PC $2.00 70247155940 GM SMOKED H&W30, HAM, 96%FF, 10/12#, 2 PC $2.00 70247193550 SMOKED BONE-IN HAM STEAK, BULK, 2-12PC $2.00 FARMLAND SILVER MEDAL SMOKED BONELESS HAMS FARMLAND SPIRAL SLICED HAMS 70247128590 SM ORIGINAL SMOKED PIT HAM, 14/16#, 2PC $2.00 70247195060 HICKORY SPIRAL HAM, BONE-IN, NJ, HALF, FNG 4 PC $2.00 70247126830 SM ORIGINAL SMOKED PIT HAM, 14/16#, 1PC $2.00 70247195487 HICKORY SPIRAL HAM, BONE-IN, HALF, NJ , 1 PC, Z GIFT BOX $2.00 70247126410 SM HONEY/BROWN SUGAR SMOKED PIT HAM, 14/16#, 2PC $2.00 70247156580 SMOKED LEAN WHOLE PIT HAM, 8/12# 2PC $2.00 FARMLAND BONE-IN HAMS FOR SPIRALING 70247195550 HAM NJ APLWD CARVEMASTER SNF 2PC $2.00 70247195640 HICKORY HAM, BONE-IN, FOR SPIRALING, 14/17#, 2PC $2.00 70247128410 SM SMOKED BONELESS FLAT HAM, WA, LG, 10/14#, 2PC $2.00 70247128600 SM SMOKED BONELESS ROUND HAM, WA, LG, 10/15#, 2PC $2.00 70247155690 SM SMOKED BONELESS BREAKFAST HAM, ROUND, WA, $2.00 9/14#, 2PC FARMLAND SMOKED LOINS & CANADIAN BACON 70247180340 SM SMOKED BONELESS DINNER HAM, WA, 10/15#, 2PC $2.00 70247129750 CANADIAN BACON, STICK, WA, 4PC $2.00 70247192730 DELUXE LEAN HAM, SMOKED BONELESS, WA, 12/15#, 2 PC $2.00 70247191417 FULLY COOKED, NO SMOKE, PORK LOIN ROAST, 2 PC, Z $2.00 FARMLAND BRONZE MEDAL SMOKED BONELESS HAMS FARMLAND SMOKE'NFAST KC WILD WINGS 70247127530 BM SMOKED, 25% H&W, CARVING PIT HAM, 2PC $2.00 70247192127 KC WILD WINGS, 3-12 PC, Z $2.00 70247126280 BM SMOKED, 35% H&W, FLAT HAM, LG, 2PC $2.00 70247194557 MINI KC WILD WINGS, W/PICTURE LABELS, IQF, 2/5#, Z $2.00 70247190450 MENU-PRIDE, SMOKED, 35% H&W, FLAT HAM, 9/11#, 2PC $2.00 70247190460 MENU-PRIDE, SMOKED, 35% H&W, FLAT HAM, 9/11#, 1PC $2.00 70247190470 MENU-PRIDE, SMOKED, 35% H&W, ROUND HAM, 9/11#, 2 PC $2.00 FARMLAND OSSO BUCO 70247192380 BOLO HAM, SMOKED, 25% H&W, 1 PC $2.00 70247192477 OSSO BUCO (COOKED HAM SHANKS), 6-2PC., Z $2.00 70247129410 FL 6/5# EXACT HAM, SMOKED, 35% H&W, XL $2.00 FARMLAND FULLY COOKED ROASTS SMITHFIELD SMOKED BONELESS HAMS 70247194567 FULLY COOKED PORK ROAST, 1PC $2.00 70800300610 SILVER OAK PIT HAM WA 2PC $2.00 FARMLAND LOIN ROASTS GM BONELESS WHOLE PORK LOIN ROAST, NTD, MRD, 2-1 70247144567 PC, Z $2.00 GM CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN, 70247164187 VP, 5/7, 2 PC, Z $2.00 GM FL ET CANADIAN BACK, BONELESS, CENTER CUT PORK 70247164237 LOIN, VP, 5/7, 2-1PC, Z $2.00 70247163807 GM WHOLE BONELESS PORK LOIN ROAST, NTD, DRY, 2-1PC, Z $2.00 FARMLAND RACK OF PORK 70247168777 FL ET RACK-OF-PK, FRENCHED, 2-1PC, Z $2.00 70247152877 FL ET RACK-OF-PK, UNSEAS, 2-1PC, Z $2.00 CONTINUED ON BACK Operators Mail-In Coupon - Winter 2016 Corporate Promotion Featured Products ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL FARMLAND GOLD MEDAL BONE-IN PORK CHOPS FARMLAND GOLD MEDAL BONELESS PORK CHOPS 70247141807 GM BONE-IN CENTER CUT PORK CHOP, 4 OZ, 10#, Z $4.00 70247143307 GM FL ET BONELESS PORK CHOP, 4 OZ, 10#, Z $4.00 70247141817 GM BONE-IN CENTER CUT PORK CHOP, 5 OZ, 10#, Z $4.00 70247143317 GM FL ET BONELESS PORK CHOP, 5 OZ, 10#, Z $4.00 70247144437 GM BONE-IN CENTER CUT PORK CHOP, 6 OZ, 10#, Z $4.00 70247143327 GM FL ET BONELESS PORK CHOP, 6 OZ, 10#, Z $4.00 70247150217 GM FL ET BONE-IN CENTER CUT PORK CHOP, 4 OZ, 10#, Z $4.00 70247150367 GM FL ET BONE-IN CENTER CUT PORK CHOP, 5 OZ, 10#, Z $4.00 70247150227 GM FL ET BONE-IN CENTER CUT PORK CHOP, 6 OZ, 10#, Z $4.00 FARMLAND SILVER MEDAL BONELESS PORK CHOPS 70247162357 GM FL ET BONE-IN PORTERHOUSE PORK CHOP, 12 OZ., 10#, Z $4.00 70247165757 SM FL ET BONELESS PORK CHOP, 4 OZ, 10#, Z $4.00 FARMLAND SILVER MEDAL BONE-IN PORK CHOPS FARMLAND MISCUT BONELESS PORK CHOPS 70247151707 SM FL ET BONE-IN CENTER CUT PORK CHOP, 4 OZ., 10#, Z $4.00 70247143527 BONELESS MISCUT PORK CHOPS, 10#, Z $4.00 70247151717 SM FL ET BONE-IN CENTER CUT PORK CHOP, 5 OZ., 10#, Z $4.00 70247151727 SM FL ET BONE-IN CENTER CUT PORK CHOP, 6 OZ., 10#, Z $4.00 70247151747 SM FL ET BONE-IN CENTER CUT PORK CHOP, 8 OZ., 10#, Z $4.00 70247140967 SM FL ET BONE-IN END-TO-END BUFFET STYLE PORK CHOP, $4.00 20#, Z REBATE OR FOR T P RA O E R P K O C R H FARMLAND BRONZE MEDAL BONE-IN PORK CHOPS E O G P G S I 70247144427 BM BONE-IN END CUT PORK CHOP, .5", 10#, Z $4.00 ! B $4 per case R JAMESTOWN PORK CHOPS E ! D P I O 70800710967 JAMESTOWN RANDOM CUT PUMPED PORK CHOP, 10#, Z $4.00 S CO SH VER CHOP Terms and Conditions: PLEASE MAIL THIS COUPON WITH INSTRUCTIONS FOR SUBMITTING THIS REBATE: Offer limited to foodservice operators only. Chain operators must participate as single units. Contracted chain and bid COPIES OF DISTRIBUTOR INVOICES TO: accounts cannot participate. This coupon may be redeemed for Use the grids on the front and back of this page to indicate the number of a minimum of $20 up to $250 per individual foodservice SMITHFIELD FARMLAND FOODSERVICE 1 operator. Submit this rebate with copies of distributor cases of each product code purchased during the eligible period. invoices or distributor printouts verifying valid products WINTER 2016 COUPON REDEMPTION were purchased between October 31, 2016 - January 1, PO BOX 552 2 Put the total number of cases purchased the box below. 2017 DISTRIBUTOR PRINTOUTS OR INVOICES MUST INCLUDE THE FOLLOWING OPERATOR INFORMATION: Operator Name, TRAVERSE CITY, MI 49685 Product Purchased, Number of Cases Purchased, Date the 3 Put the total $ amount of the request rebate in the box below. Product was Purchased, Invoice Number and Physical Address. QUESTIONS? CALL 1-877-570-5504 Operators must fill out rebate coupon themselves. Distributor Complete the contact info (below) and segment info (right) and mail the tracking reports do not qualify. Bulk redemptions by distributors 4 and/or DSRs are not allowed. Request must be postmarked COUPON CODE: WINTER16OPR form, along with required printout/invoice copies, to the address at right. no later than February 11, 2017. Offer not redeemable in conjunction with any other offer. Operators may submit more than once until the maximum dollar amount is met; however, PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT MAXIMUM PAYOUT IS $250 / MINIMUM PAYOUT IS $20 the initial submission must be for the minimum requirement BELONGS IN: of 10 cases. Allow 10–12 weeks for delivery. Incomplete or incorrect submissions will delay payment. Void where restricted, Are you a new Smithfield Farmland customer F Total # of $2 CS: X $2.00/CS: = Total $: prohibited or banned. or a current Smithfield Farmland customer F Total # of $4 CS: X $4.00/CS: = Total $: COMMERCIAL NON-COMMERCIAL F Full Service F College/University CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT) { Casual Theme F Elementary/Secondary School { Family F Business & Industry OPERATION NAME: CONTACT NAME: { Upscale/Fine Dining F Recreational/Entertainment F C-Store F Transportation Foodservice E-MAIL ADDRESS: F Hotel/Motel/Resort F Military/Correctional OWNERSHIP OWNERSHIP OPERATION ADDRESS: F Independent F Contract Management F Local/Regional Chain F Self-Operated CITY: STATE: ZIP: F National Chain TELEPHONE NUMBER: FAX NUMBER: Number of meals served per day: DISTRIBUTOR: DSR NAME: ________Breakfast ________Lunch ________Dinner YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF INVOICES ONLINE AT WWW.RAPIDREBATE.NET Approximate dollar volume annual food/beverage purchases:___________ FOR MORE INFORMATION ON SMITHFIELD FARMLAND PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS, CONTACT YOUR SMITHFIELD FARMLAND REPRESENTATIVE/BROKER OR CALL THE HELP LINE: 1-888-327-6526 WWW.SMITHFIELDFARMLANDFOODSERVICE.COM.
Load more

Recommended publications
  • Pork Q&A Answer
    Supplemental Activity: TEACHER GUIDE Pork Q&A Answer Key Pork Q & A - ANSWER KEY Cooking Methods 1. How does the tenderness of the meat determine the method of cooking (direct or indirect heat)? As a general rule, the cuts from the loin and tenderloin tend to be the most tender – cook with direct heat. When working with larger, less-tender cuts, simply remember to cook slowly over indirect heat. 2. What is sautéing? What cuts of meat are ideal for sautéing? • Sauteing is to add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. • Meat cuts to sauté include cutlets, loin chops (bone-in or boneless), tenderloin medallions, and ground pork patties. 3. What is grilling? What cuts of meat are ideal for grilling? • Grilling is a high-heat, direct method of cooking meat over live flames. • Meat cuts to grill include loin chops (3/4 inch thickness), thick loin chops (1½ inch thick and boneless), loin kabobs, tenderloin, and ground pork patties. 4. What does it mean to marinate? What are two cuts of pork to marinate? • To marinate means to let food stand in marinade for a certain length of time to tenderize it and develop its flavor. A marinade may be a flavorful liquid such as barbecue sauce or a dry rub. • Two cuts of pork to marinate could be pork shoulder and roasts. 5. What is another name for indirect grilling? Barbecuing 6. What is barbecuing? What cuts of pork are best for barbecuing? Barbecuing is characterized by a long, low-heat, smoke-cooking method using coals, smoldering logs or chunks of wood.
    [Show full text]
  • Pork Cut Sheet
    Pork Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928-6814 to talk with our experienced staff. 609 West Union Street P.O. Box 245 Edgewood, Iowa 52042 (563) 928-6814 www.edgewoodlocker.com Cut Options Loin Pork Chop ½” or ¾” Iowa Chop 1” or 1 ¼” America’s Cut 1” Lard may be chunked, ground or rendered. Any or all cuts may be ground for sausage. Butterfly Chop ½” or ¾” See other side for sausage options. Smoked Chop ½”, ¾” or 1” Country Style Ribs Pork Processing Pork Loin Roast Whole Tenderloin Slaughter Charges Canadian Bacon *Based on carcass weight, per hog* Tenderized Loins Hogs under 170lbs .................................................. $28.00 Marinated Tenderized Loins Hogs 170lbs-199lbs ................................................. $30.00 Picnic Hogs 200lbs-299lbs ................................................. $32.00 Hogs 300lbs and above ........................................ $50.00 Fresh Pork Roast Offal Disposal .......................................................... $10.00 Fresh Pork Steak Off Schedule Surcharge ....................................... $25.00 Fresh Pork Cutlets Smoked Picnic Roast Fresh or Smoked Hock Processing Charges Sliced or Shredded BBQ Pork *Based on carcass weight, per pound* Sliced or Shredded Roast Pork & Gravy Pork Processing ....................................................... $0.70 Butt Half of Hog Surcharge .......................................... $0.04 Fresh Pork Steak Fresh Pork Roast Smoking Charges Fresh Pork Cutlets *Price per pound* Smoked Cottage Bacon Belly, Ham, Hock, Loin, or Shoulder .................... $1.00 Sliced or Shredded BBQ Sliced or Shredded Roast Pork & Gravy Slicing Charges Ham *Price per pound in addition to smoking charge* Smoked Ham Roast Slicing Canadian, Cottage or Picnic Bacon .... $0.25 Smoked Ham Steak Slicing Sandwich or Shaved Ham ....................... $0.25 Smoked Pork Hock Slicing Regular Bacon ........................................... $0.25 Smoked Sliced Sandwich Ham Slicing & Seasoning Flavored Bacon.................
    [Show full text]
  • Easy Cheesy Pork Chop & Rice Casserole
    Be Amazing PorkBeInspired.com Enjoy 5 delicious recipes inside! Simple Vietnamese Pork Noodle Bowl Easy Cheesy Pork Chop & Rice Casserole Southwestern Pork Pot Roast Smoky Pork, Bacon & White Bean Chili Slow Cooker Hawaiian-Style Ribs Serves: 6 (4 ribs/serving) • Prep: 20 min. • Cook: 31/2-6 hrs. 2 racks pork back ribs In a medium bowl, combine the hoisin sauce, pineapple juice, (21/2-3 lbs. each), cut into ginger, and sesame oil. Arrange the ribs in a slow cooker and 3- or 4-rib sections pour half of the sauce mixture over the ribs. Cover and cook on 2 cups hoisin sauce* low for 5 to 6 hours or on high for 31/2 to 4 hours, until the ribs 1 cup pineapple juice are very tender. Set the remaining sauce aside in the refrigerator. 3 Tbs. grated fresh ginger About 1/2 hour before the ribs are done, remove the sauce from 3 Tbs. sesame oil* the refrigerator, to bring it to room temperature. Optional: 3 scallions, thinly sliced Arrange the ribs on plates or a platter and brush both sides with 11/2 tsp. sesame seeds, some of the remaining sauce. Sprinkle with the scallions and toasted* sesame seeds, if using. Serve the rest of the remaining sauce at the table. * You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets. Simple Vietnamese Pork Noodle Bowl Serves: 6 • Prep: 20 min. • Cook: 35 min. 1 11/4-lb. pork tenderloin, Prepare noodles according to package directions. Arrange noodles trimmed, cut in 1/4-inch slices in 6 serving bowls.
    [Show full text]
  • CONSUMING ANIMALS AS an EDUCATIONAL ACT Dissertation
    CONSUMING ANIMALS AS AN EDUCATIONAL ACT Dissertation Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Bradley D. Rowe, B.A., M.S., M.A. Graduate Program in Education The Ohio State University 2012 Dissertation Committee: Dr. Bryan Warnick, Chair Dr. Ann Allen Dr. Antoinette Errante Dr. Philip Smith Copyright By Bradley D. Rowe 2012 Abstract The main purpose of this dissertation is to demonstrate that consuming animals is an educational act that warrants sustained attention. The main question I address is: What does the consumption of animals have to do with the life of the educated person? I argue that we should learn more about the lives—which is to say, the deprivation, torment, and death—of the animals we eat. This sort of learning requires a fresh way to think about not only education, but also food, eating, and animals. I aim to illuminate the extent to which we are implicated in systems of immense suffering, and at the same time, provoke us to grow by questioning deeply-entrenched habit of consuming animals. This dissertation is a theoretical exploration that may or may not lead to dietary change, but that does, I believe, hold potential to change the way we think and act in the world. In Chapter 1, I lay out the reasons why consuming animals is a rich subject for educational philosophy. Chapter 2 is a brief overview of the animal ethics literature to analyze the moral arguments for bringing nonhuman beings into the realm of human moral consideration.
    [Show full text]
  • Ham and Cheese Stuffed Pork Chops
    Welcome to Molly’s Kitchen! This is my first time writing and publishing anything I’ve made (in any kind of professional format that is) and I’m really excited to have this opportunity! Why did I start with pork chops? Mostly convenience to be honest. When I’m in the kitchen, I follow the ‘waste not, want not” model and try to use what I have to make fun things. It’s easier being in a restaurant kitchen but all of these recipes are things you can do at home! I had recently made my own canadian bacon and started thinking, what if I take a raw pork loin, cut it into pork chops, and stuff it with cheese and ham? So that’s just what i did! First and foremost, just because I do things completely from scratch does not mean that you have to and you shouldn’t feel bad about it in the least. So to start, cut two pork chops about 1 and a half inches thick. You can go to your local butcher or grocery store and have them cut them for you, or find some thicker ones in the meat aisle. Next, cut a slice in the pork chops about halfway in. Place the cheese on top of the ham and roll it up. From there, stuff it into the pork chop as well as you can so none is hanging out of the sides. Season both sides of the pork chop with salt and pepper. In a large sauce pan or cast iron skillet, you’ll brown the pork chops on both sides and then throw them in the oven! While the chops cook, you can make your sauce.
    [Show full text]
  • In the “Side Room” Eating with the Maynards and the Burgesses
    7 In the “Side Room” Eating with the Maynards and the Burgesses We have our own way with food. We’ve called our way for centuries and incorporated our wondrous way with food and eating into our daily lives. We have rocked generations of babies to sleep crooning “Shortenin’ Bread,” laughed to the comedy of “Pigmeat” Markham and “Butterbeans” and Su- sie, and danced the cakewalk, tapped our feet to the rhythms of “Jelly Roll” Morton, shimmied with wild abandon to gutbucket music in juke joints or sat down with friends and “chewed the fat.” We’ve had the blues over the “Kitchen Man,” longed to be loved like “Lilac Wine,” and celebrated with “A Pigfoot and a Bottle of Beer.” Harris 1995:17 We know from John Maynard’s 1876 probate inventory that the family took their meals in theproof “side room.” This was the room adjacent to the parlor, but unlike the parlor it was not accessed by the front door of the house, though it did contain a door leading to the backyard. In this “side room” the furnishings continued to be quite elegant with a “Mahogany Bookcase,” “Marble Top Stand,” and a “Mahogany Table with Leaf.” How- ever, there was also a “Common” Settee and six chairs valued together at just $2.00, “1 small table” valued at just $.25, and the “stove with coal hood” was valued at $3.00, as compared to the $5.00 stove listed in the parlor. Indeed, when adding up the value of the objects in each of the rooms, the Maynards invested at least $61.50 in their “front room” or par- lor furnishings and just $11.75 in those for this “side room” (Anne Arundel County Inventories 1876:553–54).
    [Show full text]
  • A Discourse Analysis of Pigs in Motion Pictures
    Cinematic “Pigness”: A Discourse Analysis of Pigs in Motion Pictures By Mark von Schlemmer Submitted to the graduate degree program in Film and Media Studies and the Graduate Faculty of the University of Kansas in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Catherine Preston ____________________________ Chairperson Chuck Berg ______________________________ Tamara Falicov ______________________________ Kevin Willmott ______________________________ Barbara Barnett ______________________________ Date defended: July 2, 2010 Acceptance Page This Dissertation Committee for Mark von Schlemmer certifies that this is the approved version of the following dissertation: Cinematic “Pigness”: A Discourse Analysis of Pigs in Motion Pictures Catherine Preston ____________________________ Chairperson Chuck Berg ______________________________ Tamara Falicov ______________________________ Kevin Willmott ______________________________ Barbara Barnett ______________________________ Date Approved: July 28, 2010 ii Abstract The representations of “others” in film have been contentious since filmmaking began. Fraught with misrepresentations, cinema has been held responsible, and occasionally credited, for influencing cultural practices and helping to shape discourses in American society. This study suggests that the media representations of nonhuman animals also have a profound effect on how Americans think about animals and that these representations warrant examination to uncover the naturalized messages and assumptions that are presented about animals. Explored here are the extent to which these images depict animal-ness – moments of authentic nonhuman behavior or experience that are not simply a reflection of humanity but have meaning for the animals themselves. This study highlights the case of “food animals” – specifically pigs. The disjunction between how we represent them – the narratological roles they fill in animal films – and the way that actual pigs are used in American society is vast and disturbing.
    [Show full text]
  • Lesson One: Pigs and Pork Level: High School
    Tale Lesson One: Pigs and Pork Level: High School PURPOSE Students will analyze pork production and products by diagramming cuts of meat and discussing how those cuts affect consumers. NEBRASKA STATE EDUCATION CONTENT STANDARDS CONNECTION SC.HS.4.4.d Analyze a major global challenge to specify qualitative and quantitative criteria and constraints for solutions that account for societal needs and wants. AFNR.HS.2.2.b Analyze procedures to ensure that animal products are safe for consumption. AFNR.HS.4.3.b Interpret how the chemistry of a food product ingredient affects the nutrition, processing, AFNR.HS.4.4.d Analyze the protein industry from harvest to table. and characteristics of a final food product. ESTIMATED TIME 50 minutes MATERIALS NEEDED » World Meat Supply Chart » Pork Wholesale Diagram: Printed on colored cardstock or colored paper, 1 per student » Pork Wholesale Diagram: Printed on white cardstock or white paper, 1 per student » Pork Retail Cut List: Pre-cut, 1 set per every 2-3 students » Ziplock Bags or Small Envelopes to hold pork retail cut sets » Know the Nutrients in Pork handout, 1 per student » Know the Nutrients in Pork worksheet, 1 per student » Sticky notes or note cards » Optional: Access to Instagram or Facebook VOCABULARY Pork: Meat that comes from pigs, including loin chops, ham, bacon, tenderloin, sausage, and picnic roasts. Retail Cut: Smaller cuts of meat purchased by the consumer at retail grocery outlets, also called “sub- primal”. Wholesale Cut: Large cuts of meat into which the carcass of a food animal is divided and will be further broken down into retail cuts; also called “primal”.
    [Show full text]
  • Diverse Birth and Rearing Environment Effects on Pig Growth and Meat Quality J
    Diverse birth and rearing environment effects on pig growth and meat quality J. G. Gentry, J. J. McGlone, M. F. Miller and J. R. Blanton, Jr. J ANIM SCI 2002, 80:1707-1715. The online version of this article, along with updated information and services, is located on the World Wide Web at: http://www.journalofanimalscience.org/content/80/7/1707 www.asas.org Downloaded from www.journalofanimalscience.org by guest on July 18, 2013 Diverse birth and rearing environment effects on pig growth and meat quality1 J. G. Gentry, J. J. McGlone2, M. F. Miller, and J. R. Blanton, Jr. Pork Industry Institute, Department of Animal Science and Food Technology, Texas Tech University, Lubbock 79409-2141 ABSTRACT: Birth and rearing conditions were eval- born indoors. Outdoor-born pigs had heavier carcass uated for their effects on pig growth, body composition, weights (91.2 vs 81.3 ± 3.4 kg, P < 0.001), larger loineye and pork quality using 48 barrows during the spring areas (54.6 vs 49.7 ± 0.2 cm2, P < 0.05), and higher pork and summer months. Pigs were either farrowed in in- flavor intensity scores (6.5 vs 6.1 ± 0.10, P < 0.01) than door crates or outdoor huts. At weaning, indoor-born indoor-born pigs. Birth × rearing environment interac- and outdoor-born pigs were randomly allotted to indoor tions were not significant for most measures. Backfat or outdoor treatments for growing/finishing. Body measurements at the last rib were greater (3.2 vs 2.8 weight data were collected. Pigs were transported 5 h ± 0.05 cm, P < 0.05) for the pigs reared outdoors than to a commercial processing plant, allowed 2 h of rest, for the pigs reared indoors.
    [Show full text]
  • FROM FARM to TABLE, a GUIDE to FALL As the Growing Season Comes to an End, We Celebrate Fall Harvest at the Machine Shed
    Fall Harvest FROM FARM TO TABLE, A GUIDE TO FALL As the growing season comes to an end, we celebrate fall harvest at The Machine Fall Harvest INSIDE Shed. Fall is the perfect time of year to slow down and enjoy the beauty of NATIONAL PORK MONTH the season. At The Machine Shed we RECIPES are dedicated to the American farmer, Honey Pecan Pork Loin French-Nilla Pork Chop and this fall we honor them with our Pork Chili Express favorite farm to table recipes, crafts, and Apple Dumpling Pumpkin Pie Martini activities. We hope you will join us at The FALL DECORATING Machine Shed to reap the rewards of one DIY Fall Wreath of our favorite times of the year. Pumpkin Flower Pots OUT AND ABOUT Colorful Scenic Fall Drives Fall Fun at the Apple Orchard © 2013 The Machine Shed Restaurant • Fall Harvest ebook Page 2 October is National Pork Month, and at The Machine Shed Pork has been an essential Weekly Features part of our menu since we opened our doors Back by popular demand! Machine Shed celebrates National Pork Month by bringing in 1978. Over the years we have won countless back pork favorites from years past. awards for our pork dishes. During the month All entrées are $1199 of October we are recognizing our award winning pork traditions past and present on our menu. SMOKE HOUSE PORK CHOP Sept. 30th-Oct. 6th AWARD WINNING A dry cured thick cut melt in your mouth Pork Chop. PORK ENTRÉES THE PIONEER | Oct. 7th-13th Winner of the Iowa Pork Producers “Taste of Elegance.” Pork pot roast on a bed of home style noodles topped with a Double Cut Iowa Pork Chop fresh, light garlic herb sauce.
    [Show full text]
  • A Millenial's Pork for Thought
    21 39 12 29 IT’S A SMALL WORLD -- NEVER STOP IMPROVING: BENCHMARKING DATA: A MILLENIAL’S PORK BIOCONTAINMENT GENETIC IMPROVEMENT THE TRUTH ABOUT FOR THOUGHT AND MORE! IN THE PIG INDUSTRY YOUR BUSINESS KEEPING YOUR PIGS HEALTHY IS ONLY THE BEGINNING. 3FLEX®, ENTERISOL®, ENTERISOL SALMONELLA TC®, INGELVAC®, INGELVAC CIRCOFLEX®, INGELVAC MYCOFLEX®, INGELVAC PRRS® and INGELVAC PROVENZA® are registered trademarks of Boehringer Ingelheim Vetmedica GmbH, used under license. INGELVAC MYCOMAX™ is a trademark of Boehringer Ingelheim Vetmedica GmbH. ©2019 Boehringer Ingelheim Animal Health USA, Inc., Duluth, GA. All Rights Reserved. The Newport Laboratories Logo is a registered trademark of Newport Laboratories, Inc. ©2019 Newport Laboratories, Inc., Worthington, MN. All rights reserved. POR-1111-BIO1118 broadhead | 123 N. Third Street | Suite 400 | Minneapolis, MN 55401 P: 612-623-8000 | www.broadheadco.com 2019 Spring PUBLISHED BY Farms.com Media & Publishing & PigCHAMP, Inc. 1531 Airport Road, Suite 101 Ames, Iowa 50010 866.774.4242 Canadian Office: 52 Royal Road, Unit A, Guelph, Ontario N1H 1G3 4 WELCOME 888-248-4893 x293 PigCHAMP Leadership Team A DAY IN THE LIFE Donna Hover 5 [email protected] NEVER STOP IMPROVING Jayne Jackson 12 [email protected] SICK OF DISEASE? Martin Widdowson 15 [email protected] Editorial Co-ordinator 16 GENES HELP SCIENTISTS GET SELECTIVE Donna Hover [email protected] SELECTING THE BEST PIG PigCHAMP Benchmarking Manager 18 Susan Olson [email protected] 21 IT’S A SMALL WORLD
    [Show full text]
  • Effects of Dietary Zinc Level and Ractopamine Hcl on Pork Chop Tenderness and Shelf-Life Characteristics
    Kansas Agricultural Experiment Station Research Reports Volume 0 Issue 10 Swine Day (1968-2014) Article 1199 2013 Effects of dietary zinc level and ractopamine HCl on pork chop tenderness and shelf-life characteristics Chad B. Paulk Michael D. Tokach Jim L. Nelssen See next page for additional authors Follow this and additional works at: https://newprairiepress.org/kaesrr Part of the Other Animal Sciences Commons Recommended Citation Paulk, Chad B.; Tokach, Michael D.; Nelssen, Jim L.; Burnett, Derris D.; Vaughn, Mathew A.; Phelps, Kelsey J.; Dritz, Steven S.; DeRouchey, Joel M.; Goodband, Robert D.; Houser, Terry A.; Haydon, K D.; and Gonzalez, John M. (2013) "Effects of dietary zinc level and ractopamine HCl on pork chop tenderness and shelf-life characteristics," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 10. https://doi.org/ 10.4148/2378-5977.7039 This report is brought to you for free and open access by New Prairie Press. It has been accepted for inclusion in Kansas Agricultural Experiment Station Research Reports by an authorized administrator of New Prairie Press. Copyright 2013 Kansas State University Agricultural Experiment Station and Cooperative Extension Service. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. K-State Research and Extension is an equal opportunity provider and employer. Effects of dietary zinc level and ractopamine HCl on pork chop tenderness and shelf-life characteristics Abstract A total of 320 finishing pigs (PIC 327 × 1050; initially 216 lb) were utilized to determine the effects of adding Zn to diets containing ractopamine HCl (RAC) on muscle fiber type distribution, fresh chop color, and cooked meat characteristics.
    [Show full text]