Physical and Sensory Properties of Jerky Made from Lamb, Mutton and Beef
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R E S E R V E C
R E S E R V E C U T SPRING DINNER MENU GLATT R E S E R V E C U T R E S E R V E C U T GLATT GLATT ★★★★★ S U S H I & S A S H I M I TUNA 7/9 H O U S E - M A D E & C U R E D M E A T S FLUKE 6/8 SHIMA AJI 7/9 CHARCUTERIE PLATE KAMPACHI 7/9 VEAL SAUSAGE OCEAN TROUT 7/9 HAMACHI 7/9 BEEF SAUSAGE SALMON 7/9 SMOKED LAMB SAUSAGE MADAI 7/9 DUCK PROSCIUTTO IKURA 6/8 WITH ACCOMPANIMENTS TORO MP 32 C U T & H A N D R O L L S BUTCHERS CUT TERIYAKI BEEF JERKY 13 EACH 29 SPICY TUNA ★★★★★ SPICY SALMON AVOCADO CUCUMBER YELLOWTAIL JALAPENO C O L D A P P E T I Z E R S FLUKE SHISHITO PEPPER SALMON AVOCADO CLASSIC ‘WAGYU’ BEEF TARTARE CALIFORNIA SHALLOTS, CORNICHONS, QUAIL YOLK 28 S I G N A T U R E R O L L S YELLOWTAIL CARPACCIO JALAPENO, BLACK CAVIAR, MICRO CILANTRO, TUNA & BLACK TRUFFLE 24 CITRUS PONZU AVOCADO, CRUNCH, TERIYAKI, CILANTRO 24 SEARED MADAI WITH CRISPY SHALLOTS 22 TUNA, AVOCADO, CITRUS TERIYAKI, CILANTRO BIGEYE AHI TUNA TARTARE AVOCADO MOUSSE, SESAME -MEYER LEMON DRESSING YELLOWSTONE 22 24 KANI, YAMAGOBO, CUCUMBER & SWEET BBQ SALMON SALMON TARTARE VOLCANO 22 TORTILLA CHIPS, SCALLIONS, CAYENNE AIOLI SPICY TUNA, AVOCADO, AIOLI SAUCE & TEMPURA 22 SALMON, TUNA & BLACK CAVIAR (NO RICE) 23 RC CRISPY RICE & SPICY TUNA TUNA WRAPPED ATLANTIC SALMON, SCALLIONS CILANTRO SPROUTS & CHIPOTLE AIOLI 21 GARDEN VEGETABLES 21 CARROTS, CUCUMBER, AVOCADO, CARROT GINGER SAUCE CRISPY ALMOND TRIPLE (NO RICE) 23 H O T A P P E T I Z E R S SALMON AND YELLOWTAIL OSHINKO WRAPPED IN TUNA LAMB MERGUEZ SAUSAGE MEDITERRANEAN COUS COUS, ROASTED EGGPLANT, GRILLED CHILEAN SEA BASS 23 BUTTERNUT SQUASH, ZUCCHINI CRISPY CUCUMBER, AVOCADO, TERIYAKI, GARLIC CHIPS 26 M.I.T.B. -
Greater China Beef & Sheepmeat Market Snapshot
MARKET SNAPSHOT l BEEF & SHEEPMEAT Despite being the most populous country in the world, the proportion of Chinese consumers who can regularly afford to buy Greater China high quality imported meat is relatively small in comparison to more developed markets such as the US and Japan. However, (China, Hong Kong and Taiwan) continued strong import demand for premium red meat will be driven by a significant increase in the number of wealthy households. Focusing on targeted opportunities with a differentiated product will help to build preference in what is a large, complex and competitive market. Taiwan and Hong Kong are smaller by comparison but still important markets for Australian red meat, underpinned by a high proportion of affluent households. China meat consumption 1 2 Population Household number by disposable income per capita3 US$35,000+ US$75,000+ 1,444 13% million 94.3 23% 8% 50 kg 56% 44.8 China grocery spend4 10.6 24.2 3.3 5.9 million million 333 26 3.0 51 16.1 Australia A$ Australia Korea China Korea Australia China US US China US Korea 1,573 per person 1,455 million by 2024 5% of total households 0.7% of total households (+1% from 2021) (9% by 2024) (1% by 2024) Australian beef exports to China have grown rapidly, increasing 70-fold over the past 10 years, with the country becoming Australia’s largest market in 2019. Australian beef Australian beef Australia’s share of Australian beef/veal exports – volume5 exports – value6 direct beef imports7 offal cuts exports8 4% 3% 6% 6% 3% Tripe 21% 16% Chilled grass Heart 9% A$ Chilled grain Chilled Australia Tendon Other Frozen grass Frozen 10% 65 71% Tail 17% countries million Frozen grain 84% Kidney 67% Other Total 303,283 tonnes swt Total A$2.83 billion Total 29,687 tonnes swt China has rapidly become Australia’s single largest export destination for both lamb and mutton. -
Information on How to Buy Lamb
LAMB Lamb is produced from animals less than a year old. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA-graded. USDA Prime: Prime grade lamb is very high in tenderness, juiciness, and flavor. It has moderate marbling, which enhances both flavor and juiciness. Prime chops and roasts are excellent for dry-heat cooking (broiling and roasting). USDA Choice: Choice grade lamb has slightly less marbling than Prime, but still is of very high quality. Choice chops and roasts also are very tender, juicy, and flavorful and suited to dry-heat cooking. Lower grades of lamb and mutton (USDA Good, Utility, and Cull) are seldom marked with the grade if sold at retail. Most cuts of USDA Prime and Choice lamb - including shoulder cuts - are tender and can be oven roasted, broiled, or pan broiled. A leg of lamb graded Choice or Prime, for example, is delectable when oven roasted. The less tender cuts - the breast, riblets, neck, and shank - can be braised slowly to make excellent (and tender) lamb dishes. Meat from older sheep is called yearling mutton or mutton and, if it is graded, these words will be stamped on the meat along with the shield-shaped grade mark. Grades for yearling mutton and mutton are the same as for lamb, except that mutton does not qualify for the Prime grade and the Cull grade applies only to mutton. The best way to identify lamb cuts is with the lamb carcass chart shown above. -
United States Standards for Grades of Lamb, Yearling Mutton, and Mutton Carcasses
United States Department of Agriculture United States Standards Agricultural Marketing for Grades of Service Livestock Lamb, Yearling Mutton, and and Seed Division Mutton Carcasses Effective date July 6, 1992 United States Standards for Grades of Lamb, Yearling Mutton, and Mutton Carcasses The following is a reprint of the Official United States Standards for the Grades of Lamb, Yearling Mutton, and Mutton Carcasses promulgated by the Secretary of Agriculture under the Agricultural Marketing Act of 1946 (60 Stat. 1087; 7 U.S.C. 1621-1627) as amended and related authority in the annual appropriation acts for the Department of Agriculture. The standards are reprinted with amendments effective July 6, 1992. Development of the Standards The official standards for grades of lamb and mutton carcasses were initially promulgated and made effective on February 16, 1931. The standards were amended in October 1940 (Amendment No. 1 to S.R.A. 123) so as to change the grade designations Medium and common to Commercial and Utility, respectively. In April 1951, the official standards were again amended (Amendment No. 2 to S.R.A. 123). By this amendment, Prime and Choice grades were combined and designated as Prime. The Good grade was renamed Choice, which also became the highest grade for carcasses of mutton older than yearlings. The top two-thirds of the Commercial grade was combined with the top two-third of the Utility grade and designated as Utility, thereby eliminating the Commercial grade name. The lower one-third of the Utility grade was combined with the Cull grade and designated as Cull. This amendment also provided for reflecting the minimum requirements for each grade, specified the grade requirements for varying degrees of maturity, and clarified the method for differentiating between lamb, yearling mutton, and mutton carcasses. -
Fat Louie's Menu
Available In Mini / Regular / Whole • Also Available in a Bowl 50% OFF SANDWICHES • PIZZA • SOUTH PHILLY CLASSICS Buy Any AvailableR U In FAT Mini /SANDWICHES Regular / Whole • Also Available in a Bowl DRINKS SANDWICHES • PIZZA • SOUTH PHILLY CLASSICS Sandwich Get Mini 7.99 | Regular 9.99 | Whole 21.99 Fresh Lemonade (24 oz.) 2.99 PAID All IngredientsR U Listed FAT Below Served SANDWICHES ON the Sandwich ECRWSS PRSRT STD PRSRT Bellmawr, NJ Bellmawr, Permit #1927 Permit Fountain Drinks (22DRINKS oz.) 1.99 US POSTAGE 2nd 1/2 Off Mini Regular Whole The Big Fat Louie Bubba-Luck Vitamin Water 2.25 7.69 9.99 21.99 Fresh Lemonade (24 oz.) 2.99 FAT LOUIE’S HOAGIES Cheese steak, whiz, Louie’s fries, fried Chicken tenders, Louie’s fries, fried pickles, 2 Liter Sodas 2.99 mozzarella, time offer Limited Thechopped Big bacon Fat &Louie marinara honey mustard,Bubba-Luck lettuce, tomato & onion Joe’s TeaFountain (20 oz.) 12Drinks Flavors (22 Available oz.) 1.99 2.49 Woodbury 1/2 Off Matty BoomCheese Bots steak, whiz, Louie’s fries, fried The Sac DaddyChicken tenders, Louie’s fries, fried pickles, CBD DrinksVitamin 3 Flavors Water Available 5.99 856-853-1000nd Cheese steak,mozzarella, fried egg &chopped chopped bacon bacon & marinaraPepper Jack honeycheese, mustard, steak, fried lettuce, onions, tomato bacon & onion 2 Liter Sodas The RockMatty Boom Bots & pepperoniThe Sac Daddy Root Beer Float 3.50 Of equal or lesser value. With this Cheese steak, fried egg & chopped bacon Pepper Jack cheese, steak, fried onions, Get 2 Cheese steak, egg, pork roll, scrapple & chopped bacon Doppler Dan’s Heatwave DESSERTS coupon. -
Sensory Evaluation of Various Lamb Meat Foods by Judging Consumers
KUKOVICS & NÉMETH: SENSORY EVALUATION OF LAMB MEAT FOODS BY CONSUMERS Acta Alimentaria, Vol. 43 (2), pp. 254–263 (2014) DOI: 10.1556/AAlim.43.2014.2.9 SENSORY EVALUATION OF VARIOUS LAMB MEAT FOODS BY JUDGING CONSUMERS S. KUKOVICS* and T. NÉMETH Research Institute for Animal Breeding and Nutrition, 2053 Herceghalom, Gesztenyés u. 1. Hungary (Received: 6 November 2012; accepted: 24 February 2013) Four kinds of lamb meat foods (Wiener sausage, ham, roasted meat, and roasted leg) were developed based on 8 different genotypes to improve lamb meat quality and quantity, and to study the differences among them. The stringiness, flavour, and odour of the products were judged in food sensory evaluation by a total of 265 (60% male and 40% female) randomly selected consumers. In stringiness and flavour five (from 1 to 5), and concerning odour three (from 1 to 3) categories were created according to decreasing quality. The consumers represented different age groups: below 20 years, between 21–30, 31–40, 41–50, 51–60, 61–70, and above 70 years. The groups of consumers were involved in sheep farming, other animal farming, other agriculture sector, industry, catering, education, other service; administrative department of the state, were students, and others. Analyses of variance were calculated to estimate the effects of the genotype of lamb, the gender, age, and occupation of judging consumers on the sensory evaluation of the meat foods. In conclusion, new lamb meat foods were highly appreciated by consumers, who made definite distinctions among genotypes according to flavour, stinginess, and odour. There were significant interactions between gender, age, and occupation of consumers as well as sensory evaluation of various lamb meat foods. -
Sheep Skill-A-Thon Booklet
2016-2017 Citrus County Fair Sheep Skill-a-Thon Sheep Skill-a-thon 1 INTRODUCTION This manual has been developed by the Animal Sciences Department Faculty at the University of Florida as a study guide for the Sheep Skill-a-thon. The topic for this year’s Skill-a-thon is Products and Marketing. The Citrus County Fair recognizes that agricultural education instructors, parents, 4H agents and leaders provide the traditional and logical instructional link between youth, their livestock projects and current trends in the animal agriculture industry. PLEASE NOTE: This manual is provided as a study guide for the Skill-a-thon competition and should be used as an additional aid to ongoing educational programs. Sections are labeled Junior, Intermediate & Senior, Intermediate & Senior, or Senior to help exhibitors and educators identify which materials are required for each age level. The knowledge and skills vary by age group and may include: Juniors (age 8-10 as of September 1, 2016) By Products, Wholesale cuts & Primal Intermediates (age 11-13 as of September 1, 2016) all of the above plus... Retail Cuts Cookery Seniors (age 14 and over as of September 1, 2016) all of the above plus.... Sheep/Lamb Evaluation Wool Grades Quality Assurance Skeletal Anatomy GOOD LUCK! Sheep Skill -a-thon 2 Products and Marketing Youth livestock projects focus on the selection, raising, showing and often selling of animals. By virtue of their participation in livestock projects, youth become part of an industry that provides food and fiber for the world. Steps involved in the movement of animals and animal products from producer to consumer are known as processing and marketing. -
Jerky Page 1 of 4
Jerky Page 1 of 4 26 Lyerly St. Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250 Jerky is an all-time favorite snack and can be made from beef, wild game, fish, chicken or turkey. E.Coli Concerns: The only safe way to prepare jerky made of ground meat is to raise the internal temperature of the meat to 160°F. This is best accomplished by preheating the meat until the internal temperature is at least 160°F. for at least 5 minutes. Then you may process the jerky in the preferred manner. MEAT CHOICE Jerky is made from lean cuts of meat such as Venison, Beef Skirts, Eye of Round, Sirloin Tip, Brisket, Inside Round, Flank Steaks, Chicken or Turkey Breasts. Flank and Round steaks from beef or wild game seem to be the meat of choice for most jerky makers. You can also make jerky from ground meats using a jerky gun or jerky press. (Be sure to remove any fat or membrane from the meat.) CURE OR UNCURED METHODS* Jerky Meat With Cure - Can be cold smoked or dried at low temperatures (under 160°F.) without the risk of spoiling. Making jerky this way allows you to cold smoke jerky in just about any type smokehouse you can fashion. Cure also adds it own unique flavor to the final taste. Jerky Meat Without Cure - Must be cooked or processed at temperatures above 160°F. This method of making jerky has to be done in ovens or smokers that allow the temperature to be regulated and maintained above 160°F. -
Beef Cut Sheet
Beef 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 Rump or Rolled Rump Roast P.O. Box 245 Ribeye Round Steak Steak Edgewood, Iowa 52042 Tenderized Round Steak or (563) 928-6814 T-Bones Minute Steak Bone-In www.edgewoodlocker.com or Dried Beef Ribeye New York Strips & Filets Beef Jerky Prime Rib Sliced BBQ Beef Arm Roast Sliced Roast Beef & Gravy Chuck Roast Chuck-eye Steak Shredded BBQ Beef Shredded Roast Beef & Gravy Soup Bones Brisket Beef Bacon Top Sirloin Steak Sirloin Tip Roast Trimmings Flank Steak Or or Trimmings Top Sirloin Roast Short Ribs Trimmings Frequently Asked Questions Q: How thick should I cut my steaks? A: Average is ¾ inch thick, but can do thicker or thinner based on personal preference Q: How many steaks should I put in a package? A: Average is 2, but depends on personal preference Q: What’s the difference between a tenderized round steak and a minute steak? A: The tenderized round steak goes through the tenderizer 2-3 times averaging roughly 1 pound and the minute steak goes through 4-5 times averaging roughly 1/3 pound Q: How many pounds should my roasts be? A: Average is 3 pounds, but varies based on personal preference Q: What size packages of hamburger should I get? A: You can select 1, 1½ or 2 pound packages Q: I don’t want ribs, brisket, soup bones, or stew meat. What happens to that meat? A: These will be trimmed and become ground beef or sausage items Q: I don’t know a farmer but still want beef, what do I do? A: We have beef delivered from a local farmer for your purchase. -
Import Demand for Goat Meat, Sheep and Lamb, and Other Lesser
IMPORT DEMAND FOR GOAT MEAT, SHEEP AND LAMB, AND OTHER LESSER MEAT BY THE UNITED STATES by DORIS NEKESA SANDE (Under the Direction of Jack E. Houston) ABSTRACT American diets, especially meat consumption, have changed dramatically over the past decade. There has been a shift away from red meats towards white meats. These changes are not in isolation; they seem to be in line with dietary changes worldwide. Changes in consumption patterns in the United States have mainly been prompted by the current wave of population diversity, as well as the health consciousness of the American population. These factors have created a favorable environment for goat meat. This thesis investigates the import demand elasticity for goat meat, along with sheep and lamb, and other lesser meats as a system of minor meats. Due to lack of local production data on goat meat, import data was utilized to determine the import demand. The Generalized Composite Commodity Theorem was employed to test for separability of imports from local production. It was determined that import demand for goat meat and sheep and lamb are both price inelastic and luxury goods, which implies that import demand does not vary much with changes in import prices. INDEX WORDS: Food Consumption, Import Demand, Minor Meats, Goat Meat, Ethnic Community, Separability, LA/AIDS Demand System IMPORT DEMAND FOR GOAT MEAT, LAMB AND MUTTON, AND OTHER LESSER MEAT BY THE UNITED STATES by DORIS NEKESA SANDE B.Sc. Agriculture, The University of Nairobi, Kenya, 1994 A Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2005 © 2005 Doris Nekesa Sande All Rights Reserved IMPORT DEMAND FOR GOAT MEAT, LAMB AND MUTTON, AND OTHER LESSER MEAT BY THE UNITED STATES by DORIS NEKESA SANDE Major Professor: Jack E. -
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. -
Foreign Trade in LIVESTOCK PRODUCTS Principles • Issues • Patterns • Trends
EXTENSION MM-229 Departmental Series AE 353 October, 1963 Foreign Trade in LIVESTOCK PRODUCTS Principles • Issues • Patterns • Trends by GENE A. FUTRELL and THOMAS T. STOUT Department of Agricultural Economics and Rural Sociology COOPERAT VE EXTENSION SERVICE THE OHIO STATE UNIVERSITY TABLE OF CONTENTS Page Introduction •••• • • • • • • • • • • • • • • • • • • • • • • • • • 1 Why Nations Trade • • • • • • • • • • • • • • • • • • • • • • • • • • l Special. Features of Foreign Trade • • • • • • • • • • • • • • • • • • 2 Extent of United States Participation in Foreign Trade • • • • • • • • 4 Importance of Agriculture in United States Foreign Trade • • • • • • • 4 Livestock and Livestock Products in U. s. Foreign AgriculturaJ. Trade • 7 World Production and Trade in Livestock and Livestock Products • • • • 10 United States Foreign Trade Patterns for Meat • • • • • • • • • • • • 17 U. s. World Trade in Meats end Related Products • • • • • • • • • 20 u. s. World Trade in Live Animals • • • • • • • • • • • • • ••• 22 Effect of Beef Imports on U.S. Cattle Prices • • • • • • • • • • 25 Barriers to Free Trade • • • • • • • • • • • • • • • • • • • • • • • • 26 The European Economic Comm.unity • • • • • • • • • • • • • • • • • 27 S\lD11llS.l"y" • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 30 rn1-229 io63/1000 The Ohio s·te.te Univers:i;~y coopere:cinc 1·1i·i;h -~he u. s. De:pe.rtm.ent o:f' ..!'.-:;ricv.l-Gure Cooperative Exte:1sion Scrvice1 Edwin L. Jarby1 Acti:1::; Director1 Colui:ibus1 Ohio 43210. Dis·i;ributed in furtherance o:f' 1\.cts of Hay 8 end June 30 1 1914 FOREIGN TRADE IN LIVESTOCK PRODUCTS Gene A. Futrell and Thomas T. Stout y INTRODUCTION The bulletin deals with the nature and extent of United states partici• pation in international trade of livestoclc, meat and related products. It attempts to define the basis for trade and to answer several recurring and relevant questions about foreign trade.