DOCSLIB.ORG

Menu for Week

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

FEATURED Mixed Charcuterie Meats $9.50 per đ lb. pack of thin slices Equal parts thin slices of our Cotto Salami and Coppa Cotta, both made from local heritage breed Berkshire pork. Great for meat & cheese boards or a sandwich. Schinkenspeck (Local Acorn-finished Idaho Pasture Pig) LIMITED $6 per 2 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Made from incredible wood-raised acorn-finished local Idaho Pasture Pigs. The sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine. Tyroloean-style Schinkenspeck LIMITED (Local Mangalitsa – Berkshire Pork) $6 per 2 oz. pack Same method as our regular Schinkenspeck, but seasoned with a traditional Tyroloan blend of juniper, bay leaves, garlic and more and cold-smoked over birch. Sliced paper-thin. Local Raw Honey (Bean Tree Homesteading) ONLY 3 LEFT $10 per 10 oz jar Selling on consignment for the farmer. Candied Peanuts $4.50 per đ lb. pack $8.50 per 1 lb. pack Sweet, crunchy, just a touch of heat, and a little smoke (we smoke the raw sugar & water). Bavarian-style Sweet Mustard $3.50 per oz container A classic Bavarian-style mustard that pairs perfectly with our Weisswurst (see sausages). A darker brown mustard with honey, wine and spices like juniper and allspice. BACONS Limit 4 lbs. of sliced bacon per customer. If pre-ordering online Wed. night, you can reserve 1 lb. of sliced bacon and then purchase up to 3 lbs more in-store if available. Black Crowe Bacon LIMITED BUT MORE FRI. $10 per lb. (sliced) Dry-cured like our country bacon and seasoned with our house- made Black Crowe seasoning (garlic, coffee, black pepper and more). A crowd favorite. Country Bacon (Duroc) LIMITED BUT MORE FRI. $9 per 1 lb. pack (sliced) Traditional dry-cured bacon smoked over real wood fire of oak and cherry. Black Pepper Bacon (Berkshire) LIMITED BUT MORE FRI. $10 per 1 lb. pack (sliced) Bellies from some of our best pigs dry- cured and smoked over oak and cherry. Bacon Ends (Duroc Pork) $6 per lb. (unsliced) Ends from bacon slabs after slicing. Perfect for cooking with pasta, chili, pizza, eggs, etc. Ground Bacon $6 per lb. Fry up as bacon bits for salad. Mix into meatballs, meatloaf or burgers. Make bacon onion jam. Sausages Weißwurst (Berkshire – Mangalitsa Pork $10 per lb. (about 1 lb. each) A German classic from Bavaria, Weißwurst is a very tender white sausage with a nice touch of lemon zest and parsley. Rich in pork fat, cream and eggs. Fully cooked and can be warmed in minutes. Fantastic with sweet mustard. Breakfast Sausage with sage & bacon (Duroc & Berkshire - Mangalitsa) $7 per lb. (bulk 1 lb. packs) Great pork with salt, sage, pepper, a few herbs and a little smokiness from our dry-cured bacon ends. Good and simple and NO SUGAR. Also makes a great burger. Sage, Herb & Bacon Stuffing Sausage (Duroc pork & American Wagyu beef) $7 per lb. (bulk 1 lb. packs) A great sausage for making sausage stuffing/dressing, biscuits & gravy, and more. Basically an “herbier” version of our breakfast sausage (above) but the meat is 1/3rd American Wagyu beef , the pork & beef are cured before grinding, and there is little touch of heat and sugar. Garlic Grillers (Berkshire - Mangalitsa) $8 per lb. (4 links per pack, about 1.25 lbs.) A brat-style sausage loaded with white-wine-roasted garlic. Seasoned with marjoram, white pepper and white wine. Mexican Chorizo (Duroc & Berkshire – Mangalitsa pork) $7 per lb. (bulk 1 lb. packs) Flavorful and savory sausage with nice heat from toasted chilies. Perfect for tacos, eggs and more. Scottish Square Sausage ONLY 1 LEFT (Duroc pork & American Wagyu beef) $8 per lb. (each piece about 1 lb.) Classic Scottish Sausage of half pork, half beef, and tender from bread with distinct flavor from nutmeg and freshly-ground coriander seeds. Fry up for breakfast or dinner. Sicilian-style Italian Sausage (Duroc Pork, Berkshire – Mangalitsa pork & American Wagyu beef) $7 per lb. (bulk 1 lb. packs) Classic Sicilian-style sausage made with local heritage breed pork, roasted garlic, fennel and wine. Farmer John Sausage (Duroc Pork) $8 per lb. (links) A classic cold-smoked farmer sausage of heritage breed pork lightly seasoned with just salt, black pepper and a little mustard powder. Smoked over a real-wood fire. Equally good roasted or fried for breakfast or grilled for dinner like a brat. Pork Roll (Duroc Pork & American Wagyu Beef) ONLY 3 LEFT $10 per lb. comes in 5-in diameter pieces about 1 lb. each This unique American sausage from New Jersey is a cross between summer sausage and Spam. Fully cooked and smoked, but intended to be sliced and fried as a breakfast meat or grilled for a fantastic sandwich with cheese and mayo on a roll. Search internet for “pork roll” or “Taylor pork roll” for history and recipe ideas. Hams SORRY, CHRISTMAS HAMS WILL NOT BE LISTED UNTIL NEXT WEEK. Ham Hocks & Shanks $5 per lb. Heritage breed hocks and shanks dry-cured and smoked over real wood fire. Rectangular Alternative Breakfast Meats Scrapple (Berkshire - Mangalitsa & Duroc) $8 per lb. Traditional Pennsylvania Dutch-style scrapple. A savory thick pate of heritage breed pork head, corn meal, pork broth, black pepper and sage. Slice it, fry it up and enjoy with maple syrup, honey or eggs. Chorizo Scrapple aka El Scrapple ONLY 1 LEFT $8 per lb. Our traditional scrapple (see above), but with a few tweaks. Half the head meat is swapped with our house-made Mexican chorizo. And masa instead of cornmeal is used and spiced up with garlic, paprika, thyme, oregano, and hot sauce. Goetta (American Wagyu beef & Berkshire – Mangalitsa pork) LIMITED $8 per lb. A traditional scrapple-style “sausage” still popular in Cincinatti, OH and northern KY. Meat and broth cooked with steel cut oats. Ours uses American Wagyu beef, Berkshire – Mangalitsa pork and organic oats. Seasoned with sage, allspice and more. Slice and fry for breakfast or dinner. Very similar to Knipp that is found in southeastern NE & parts of northern KS. Scottish Square Sausage ONLY 1 LEFT (Duroc pork & American Wagyu beef) $8 per lb. (each piece about 1 lb.) Classic sausage from Scotland. Meat is half pork and half beef and very tender from bread. The subtle but distinct flavor is from nutmeg and freshly-ground coriander seeds. Slice a piece off and fry up for breakfast or dinner. Fresh Heritage Pork Think of heritage breed pork as heirloom vegetables with hooves. They are older breeds of pigs with darker well-marbled meat. Berkshire Berkshire - TD Niche Pork Mangalitsa Rib Chop TD Niche Pork $8 per lb. about .75 lb. each Rib Chop Sirloin Steak $8 per lb. about .75 lb. each $8 per lb. about .75 lb. each Loin Chop Loin Chop $8 per lb. about .75 lb. each $8 per lb. about .75 lb. each Spare Ribs Loin Roast ONLY 2 $6 per lb. about 2 lb. each $8 per lb. about 2 lbs. each Spare Ribs $6 per lb. about 2 lb. each đ Head (skinless) $8 each about 4 lbs. each Duroc Baby Back Ribs $3.95 per lb. ONLY 2 Truebridge about 2 lbs. each (unpeeled) St. Louis Ribs Shoulder Trim $5.95 per lb. Ready for stew, chili, etc. about 2.5 lbs. each (peeled) $4 per 1 lb. pack. Spare Ribs $3.95 per lb. ONLY 2 about 2.5 lbs. each (unpeeled) Grass-Fed Beef Plum Creek Farms in Buchard, NE is known for chicken, but they also work with local breeding stock that have added depth of flavor from being mature animals, 4-8 years of age. 100% Grass-Fed unless otherwise noted. NY Strip ONLY 4 LEFT (from a 7-year old Black Angus) $18 per lb. about 8 oz per steak Ground Beef ONLY 10 LEFT (From 8 and 10 year old mature Black Angus) $7.50 per lb. American Wagyu Beef Local all-natural Wagyu – Angus from Imperial Wagyu. Prime Tenderloin Filet ONLY 12 AVAILABLE (more coming) (BMS Grade 6-7 Equivalent) $50 per lb. about 1/2 lb. each Beyond Prime NY Strip ONLY 10 LEFT (LIMIT 4 PER CUSTOMER) (BMS Grade 10-12 Equivalent) $45 per lb. about .75 - 1 lb. each Prime Ribeye (BMS Grade 6-7 Equivalent) $22.95 per lb. about 1.25 lbs. each NY Strip (BMS Grade 5 Equivalent) $19.95 per lb. about .75 lb. each Prime + Top Sirloin (BMS Grade 8+ Equivalent) $13.95 per lb. about .75 lbs. each Prime + Sirloin Filet (BMS Grade 8+ Equivalent) $15.95 per lb. about .5 lbs. each Prime + Shaved Bottom Round READY FRI. $8 per 1 lb. pack (BMS Grade 8+ Equivalent) Extra-thin slices great for cheese steaks, Korean Bulgogi, Japanese Shabu-Shabu, Carpaccio, etc. Lifter Steaks ONLY 2 SMALL LEFT (BMS Grade 5 - 12 Equivalent) $7.25 per lb. about 1 - 1.5 lbs. each Ground Beef 80/20 $7 per 1 lb. pack đ lb. Burgers $7 per 1 lb. pack (two 8-oz. patties) Ɖ lb. Burgers $7 per 1 lb. pack (four 4-oz. patties) Bottom Round Roast $6.50 per lb. about 2 lbs. each (BMS Grade 8+ Equivalent) Beyond USDA Prime. Great for smoked/roasted beef, pot roast or even treated like a small brisket since they are so well marbled. Stew Meat $7 per 1 lb. pack (BMS Grade 8+ Equivalent) Cut from beyond USDA Prime American Wagyu Bottom Round. Hot Dogs $9 per lb. (5 links) Savory, snappy hot dog made from local all- natural American Wagyu beef.
Recommended publications
  • Menu for Week

    Menu for Week

    Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
  • Sec. 21A-115-14. Definitions and Standards and Labeling Regulations for Meat and Meat Products (A) Flesh

    Sec. 21A-115-14. Definitions and Standards and Labeling Regulations for Meat and Meat Products (A) Flesh

    Regulations of Connecticut State Agencies Sec. 21a-115-14. Definitions and standards and labeling regulations for meat and meat products (a) Flesh. Flesh is an edible part of the striated muscle of an animal. The term “animal,” as herein used, indicates a mammal, a fowl, a fish, a crustacean, a mollusk or any other animal used as a source of food. (b) Meat. Meat is the properly dressed flesh derived from cattle, from swine, from sheep or from goats sufficiently mature and in good health at the time of slaughter, but restricted to that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart or in the esophagus, and does not include that found in the lips, in the snout or in the ears, with or without the accompanying and overlying fat and the portions of bone, skin, sinew, nerve and blood vessels which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale. The term “meat,” when used in a qualified form, as, for example, “horse meat,” “reindeer meat,” “crab meat,” etc., is then, and then only, properly applied to corresponding portions of animals other than cattle, swine, sheep and goats. (c) Fresh meat. Fresh meat is meat which has undergone no substantial change in character since the time of slaughter. (d) Beef. Beef is meat derived from cattle nearly one year of age or older. (e) Veal. Veal is meat derived from young cattle one year or less in age.
  • 318 Subpart A—General

    318 Subpart A—General

    § 319.1 9 CFR Ch. III (1±1±98 Edition) Subpart GÐCooked Sausage Subpart PÐFats, Oils, Shortenings 319.180 Frankfurters, frank, furter, hotdog, 319.700 Margarine or oleomargarine. weiner, vienna, bologna, garlic bologna, 319.701 Mixed fat shortening. knockwurst, and similar products. 319.702 Lard, leaf lard. 319.181 Cheesefurters and similar products. 319.703 Rendered animal fat or mixture 319.182 Braunschweiger and liver sausage or thereof. liverwurst. Subpart QÐMeat Soups, Soup Mixes, Subpart H [Reserved] Broths, Stocks, Extracts Subpart IÐSemi-Dry Fermented Sausage 319.720 Meat extract. 319.721 Fluid extract of meat. [Reserved] Subpart RÐMeat Salads and Meat Spreads Subpart JÐDry Fermented Sausage [Reserved] 319.760 Deviled ham, deviled tongue, and similar products. Subpart KÐLuncheon Meat, Loaves and 319.761 Potted meat food product and dev- Jellied Products iled meat food product. 319.762 Ham spread, tongue spread, and 319.260 Luncheon meat. similar products. 319.261 Meat loaf. Subpart SÐMeat Baby Foods [Reserved] Subpart LÐMeat Specialties, Puddings and Nonspecific Loaves Subpart TÐDietetic Meat Foods [Reserved] 319.280 Scrapple. Subpart UÐMiscellaneous 319.281 Bockwurst. 319.880 Breaded products. 319.881 Liver meat food products. Subpart MÐCanned, Frozen, or Dehydrated Meat Food Products AUTHORITY: 7 U.S.C. 450, 1901±1906; 21 U.S.C. 601±695; 7 CFR 2.17, 2.55. 319.300 Chili con carne. SOURCE: 35 FR 15597, Oct. 3, 1970, unless 319.301 Chili con carne with beans. otherwise noted. 319.302 Hash. 319.303 Corned beef hash. 319.304 Meat stews. Subpart AÐGeneral 319.305 Tamales. 319.306 Spaghetti with meatballs and sauce, § 319.1 Labeling and preparation of spaghetti with meat and sauce, and simi- standardized products.
  • Country Barrel Menu

    Country Barrel Menu

    Welcome to Dine in - Carry out - Catering - Private Parties Tuesday-Thursday & Sunday 6AM to 2PM Friday & Saturday 6AM to 9PM 513-717-4084 www.countrybarrelrestaurant.com 6179 Cincinnati-Brookville Rd Okeana, OH 45053 BREAKFAST PANCAKES AND FRENCH TOAST 2 Eggs* and Home Fries – With Toast or Biscuit….…..4.99 Three Fluffy Pancakes………………………………………….4.49 2 Eggs* and Meat - With a Choice of Bacon, Sausage, With Bacon, Sausage, Goetta, or Ham………………….6.99 Goetta, or Ham, and Toast or Biscuit………………………..6.49 Two Fluffy Pancakes…………………………………………….3.69 2 Eggs,* Home Fries, and Meat - With a Choice of Bacon, With Bacon, Sausage, Goetta, or Ham………………….6.19 Sausage, Goetta, or Ham, and Toast or Biscuit………….7.69 Three Chocolate, Blueberry, or Pecan Cakes……….6.49 Big Barrel Breakfast - 3 Eggs*, Bacon, Sausage, Ham, With Bacon, Sausage, Goetta, or Ham………………….8.99 or Goetta, Home Fries, Biscuit and Gravy…………...……9.29 Two Chocolate, Blueberry, or Pecan Cakes………….4.79 Breakfast Scramble - 2 Eggs, Home Fries, Choice of With Bacon, Sausage, Goetta, or Ham………………….7.29 Bacon, Sausage, Goetta, or Ham, Topped with Melted French Toast – Thick Texas Bread (3)………………..….5.49 Cheddar. Served with Toast or Biscuit………………...……7.99 With Bacon, Sausage, Goetta, or Ham………………….7.99 Covered in Sausage Gravy…………………………………….….8.99 French Toast – (2) Pieces With choice of meat…..…6.29 Breakfast Quesadilla – Grilled Tortilla with Cheddar and Provolone Cheeses, Breakfast Meat Choice, Two Pancakes or Two French Toast, With 2 Eggs* Scrambled Egg, and Barrel Sauce……………………….…7.99 and
  • Membership Directory Is Designed to Help Connect You with AMI Staff and with Others in the Industry Who Have Also Chosen to Invest in the Institute

    Membership Directory Is Designed to Help Connect You with AMI Staff and with Others in the Industry Who Have Also Chosen to Invest in the Institute

    SPRING 2010 Membership D i r e c t o r y AMERICAN MEAT INSTITUTE AMERICAN MEAT INSTITUTE J. Patrick Boyle President and CEO Dear AMI Member, For more than a century, the American Meat Institute (AMI) has strived to provide effective representation in Washington before Congress and the regulatory agencies. We also speak on behalf of the industry to the media, professional organizations and in other public forums. Our experts manage a comprehensive research agenda, advocate for free and open trade, and organize a host of educational and networking opportunities. While many things have changed in the 104 years since our founding, there are some constants too, like our commitment to represent this great industry of ours honestly and effectively in Washington DC. We are proud that the Institute is the industry’s oldest and largest trade association. Our longevity and our size can be attributed to the diversity amongst our member companies. While we are fortunate to represent many large, multi-national companies, our greatest strength and political credibility comes from our many small and medium sized companies who call AMI their association. In fact, 80 percent of our members are actually small and medium sized companies. We believe the industry benefits when diverse companies with unique ideas and expertise collaborate to make our industry better and our Institute stronger. This AMI membership directory is designed to help connect you with AMI staff and with others in the industry who have also chosen to invest in the Institute. We believe that we succeed when you succeed. Please let us know how we may be of service to you.
  • November 2018 Ohioana Newsletter

    November 2018 Ohioana Newsletter

    In This Issue The Director’s Chair .........................1 2018 Ohioana Awards .....................1 Transitions ........................................4 Coming Soon ....................................4 New Books ........................................5 Shop and Support Ohioana ..........14 Connecting Readers and Ohio Writers November 2018 Celebrating the The Director’s Chair 2018 Ohioana Awards! Dear Friends, It was a perfect night for readers to gather and celebrate Ohio’s great It’s another autumn in beautiful books and writers. The 77th annual presentation of the Ohioana Awards Ohio. With it comes many took place Thursday, October 18, in the beautiful Atrium of Ohio’s wonderful literary events around historic Statehouse. It was a wonderful evening of good food, good the state, including our own people, and good times. Ohioana Awards, which took place on October 18. It was a night to First presented in 1942, the Ohioana Awards are the second oldest, remember, as you can see from our and among the most prestigious, state literary prizes in the nation. The cover story! inaugural winner was James “Scotty” Reston, who went on to win two Pulitzer Prizes. Since then, there have been few major Ohio authors who We’ve proudly taken part in two have not been honored with an Ohioana Award. Many distinguished non- other major events since then: the Ohio authors have also been recognized for their books on Ohio subjects. 12th annual Books by the Banks— Cincinnati Regional Book Festival on October 20 and the Pickerington Public Library’s popular Teen Book Fest on October 27. Coming up: the 31st annual Buckeye Book Fair in Wooster on November 3. For people who like to give books as presents, it’s a shopper’s dream! And speaking of shopping, did you know that you can now support the Ohioana Library when you shop online? See page 14 for more information.
  • Dysphagia Summit Task Force Committee “Can You Swallow This?”

    Dysphagia Summit Task Force Committee “Can You Swallow This?”

    Resource Directory Southeast Region Dysphagia Summit Task Force Committee “Can you swallow this?” To continue the ongoing effort aimed towards improving health outcomes for individuals with intellectual disabilities, the SE Region Dysphagia Summit Task Force reconvened to review and revise the Dysphagia Resource Directory, originally developed and distributed in May 2005. Members of the task force have met and compiled the additional resources in this publication. One outcome, which resulted from the attention on the increased incidents associated with symptoms of Dysphagia, “choking” was added as a secondary category of incidents in HCSIS beginning in 2009. Since then, there has been an increase in awareness and education on the signs and symptoms related to this condition, as well as an increase in diagnosis. This progress has resulted in decreased injuries, emergency room visit, hospitalizations and deaths attributed to eating, drinking and swallowing issues related to Dysphagia. As discussed at the Dysphagia Summit held in 2004, the Committee’s ultimate goal is to decrease deaths and incidents related to Dysphagia along with increasing awareness of this condition and achieving the following outcomes: • Reduce the number of incidents of choking • Reduce the number of Pneumonias • Reduce the number of ER visits for pulmonary related issues • Reduce the number of hospital stays • Reduce the length of stay in hospitals • Eliminate the need for feeding tube placement • Reduce the amount of aspiration • Improve condition of mouth/oral care • Change in meal duration • Increase diet level As previously stated, the information in this Dysphagia Resource Directory is to be used as an aide in educating people about Dysphagia and its related issues.
  • For the Table Biscuit Sandwiches Biscuits And

    For the Table Biscuit Sandwiches Biscuits And

    WE MIX SOUTHERN COOKING WITH UNEXPECTED FLAVORS TO SATISFY YOUR BELLY AND OUR CURIOSITY, BRINGING PEOPLE TOGETHER FOR GENUINE GOOD TIMES AND DAMN GOOD BISCUITS. FOR THE TABLE BONUTS V 7 GRAVY TRAIN 9 biscuit donut holes, cinnamon sugar and your choice of mini biscuit basket and samples of our goetta, chocolate gravy or bourbon cream cheese frosting mushroom and hot brown gravies, or sub one for chocolate gravy LOADED BREAKFAST TOTS 7 sausage, bacon & cheddar stued tater tots with PANCAKE CORNDOGS 8 maple aioli sausage links dunked in pancake batter and served with maple aioli FRIED GREEN TOMATOES 7 fried green tomatoes breaded and fried, served with a maple mustard sauce BISCUIT SANDWICHES = STAFF FAVORITE ADD AN EGG +1.5 OR BACON +1.5 TO ANY BISCUIT SANDWICH SUBSTITUTE ANY PROTEIN FOR TOFU THE ROCKWELL 10 BELLY BUSTER 18 buttermilk fried chicken thigh, cheddar, buttermilk fried chicken thigh, sausage, bacon, house goetta sausage gravy smoked brisket, cheddar, mushroom gravy, over easy egg THE ROCKWELL SUPREME 12 THE G.O.A.T. 10 The Rockwell (above) plus an over easy egg and bacon buttermilk fried chicken thigh, sweet pepper jelly, goat cheese BISCUIT BRISKET 11 house smoked brisket, Alabama white barbeque sauce, BISCUIT BENNIE 11 caramelized onion, crunchy cabbage slaw smoked brisket, poached eggs, smoked gouda mornay, roasted tomatoes, poblano tomato sauce FIRE IN YOUR BELLY 10 buttermilk fried chicken thigh, Nashville hot aioli, Pop's EDGY VEGGIE V 9 pickles and cheddar. Medium or Hot Spice Level fried green tomatoes, mushroom gravy,
  • A Model for the Interagency FDA/FSIS Retail

    A Model for the Interagency FDA/FSIS Retail

    Draft Technical Report 5/1/2013 Draft Interagency Risk Assessment – Listeria monocytogenes in Retail Delicatessens Technical Report The Interagency Retail Listeria monocytogenes Risk Assessment Workgroup May 2013 Draft Technical Report 5/1/2013 Draft Technical Report 5/1/2013 Interagency Retail Listeria monocytogenes Risk Assessment Workgroup (In alphabetical order) 1 DARE AKINGBADE 1 NATHAN BAUER 2 SHERRI DENNIS 3 DANIEL GALLAGHER 2,4 KARIN HOELZER 1 JANELL KAUSE 2 RÉGIS POUILLOT 1,5 MERYL SILVERMAN 3 JIA TANG 1 Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, DC 20250 2 Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740 3 Department of Civil and Environmental Engineering, Virginia Tech, Blacksburg, VA 24061 4 formerly with the Department of Food Science, Cornell University, Ithaca, NY 14850 5 formerly with the University of Maryland, Joint Institute of Food Safety and Applied Nutrition, College Park, MD 20740 i Draft Technical Report 5/1/2013 Acknowledgements The Interagency Retail Listeria monocytogenes Workgroup would like to thank the many contributions made by others in the U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS), the U.S. Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC), as well as coordination of an independent peer review by Versar, Inc., focused studies conducted by those in academia to fulfill specific data needs in this risk assessment, and input from both consumer groups and industry throughout this risk assessment. Specific recognition includes the following: We acknowledge and thank FSIS scientists and risk managers for their input and support throughout the development of this risk assessment: Kristina Barlow, Phil Bronstein, Vivian Chen, Phil Derfler, Denise Eblen, Daniel Engeljohn, David Goldman, Steve Mamber, Evelyne Mbandi, Tim Mohr, and William Shaw.
  • Menu for Week

    Menu for Week

    Featured Kippered Wagyu Beef (Wagyu) LIMITED $15 per lb. for small slabs Better, softer version of jerky. Wagyu beef lifter steaks (grade 8+) dry-cured and glazed with molasses, chilis, garlic and more. Smoked over oak and fruit woods. Pulled Pork (Berkshire) LIMITED $8 per lb. Whole local Berkshire pork shoulders rubbed with salt and pepper for 2 days. Cold-smoked for 8 hours over a real wood fire of oak and fruitwoods. Then roasted very low and very slow in an oven overnight. Spinach & Cheese Terrine $12 per lb. (unsliced) Puree of fresh spinach and garlic seasoned with Madagascar wild black peppercorns and shredded Pecorino Romano all set in a chicken aspic/gelatin we render from local all-natural Plum Creek Farms chicken. Biltong (Wagyu) Ready Saturday $20 per lb. for small slabs (about đ lb. packs) A traditional air-dried jerky from southern Africa. Thin steaks from Wagyu beef bottom round are cured with salt, seasoned with coriander seeds & black pepper, and then air-dried like charcuterie for 5-7 days. No sugar. No smoke. No nitrites. Rullepølse (Duroc) $10 per lb. (unsliced) Traditional Danish “lunchmeat.” Cured pork belly is filleted open, stuffed with a puree of parsley and onion, rolled up tightly and then simmered in aromatic stock for a few hours. It is pressed as it cools and can be sliced thinly. BACONS Black Crowe Bacon (House Bacon) (Duroc) $9 per lb. (sliced) Dry-cured Duroc pork belly coated with black pepper, black coffee, molasses, garlic, onion, red pepper and smoked over juniper and fruit woods.
  • Geflügelhof Hesselfeld

    Geflügelhof Hesselfeld

    Geflügelhof Hesselfeld Hähnchen: Hähnchen 4,95€/ Kg Hähnchen- Schenkel 5,45€ / Kg Hähnchenbrust 5,45€ / Kg Hähnchen- Schnitzel 9,95€ / Kg Hähnchen- Leber 4,95€ / Kg Hähnchen- Mägen 4,95€ / Kg Hähnchen – Herzen 4,95€ / Kg Hähnchen- Flügel 6,95€ / Kg Kikok- Schenkel 7,50€ / Kg Kikokbrust 9,95€ / Kg Kikok- Flügel 4,95€ / Kg Kikok- Filet 12,95€ / Kg Roaster 5,95€ / Kg Hähnchen Partykeulen 4,95€ / Kg Hühner: Hühner 4,95€ /Kg Hühner- Schenkel 3,45€ /Kg Hühnerbrust 6,95€ / Kg Hühnerklein 2,95€ / Kg Hühner- Fett 4,00€ / Kg Fleischhühner 4,95€ / Kg Perlhühner mittel 9,95€ / Kg Perlhühner groß 11,95€ / Kg Pute: Puten 8,95€ / Kg Puten- Bratenmett 5,95€ / Kg Puten – Jägerbraten 7,95€ / Kg Puten Kassler o. Kn. 9,95€ / Kg Puten Knochenbrust 7,95€ / Kg Puten-Brust 9,95€ / Kg Puten- Unterkeule 1,75€ / Stk Puten- Oberkeule 5,95€ / Kg Puten- Flügel 2,95€ / Kg Puten- Hälse 2,95€ / Kg Puten- Leber 4,95€ / Kg Puten- Mägen 4,95€ / Kg Puten- Herzen 4,95€ / Kg Puten- Gulasch a. d. Brust 9,95€ / Kg Puten- Oberkeulen- Gulasch 6,95€ / Kg Puten- Schnitzel 10,95€ / Kg Grill & Pfanne: Hähnchen- Spieße Curry 12.95€ / Kg Hähnchen – Spieße Chili- Paprika 12,95€ / Kg Hähnchen Spieße Bärlauch 12,95€ / Kg Hähnchen- Spieße Kräuterbutter 12,95€ / Kg Hähnchen- Spieße BBQ 12,95€ / Kg Hähnchenfilet Tomate- Basilikum 10,95€ / Kg Hähnchen Steaks 9,95€ / Kg Puten- Curry Filet 10,95€ / Kg Puten- Kräutersteaks 9,95€ / Kg Holzfäller Steaks 9,95€ / Kg Feta- Röllchen 12,95€ / Kg Speck- Röllchen 12,95€ / Kg Baronesse 12,95€ / Kg Hähnchenbrust- Rollbraten 9,90€ / Kg Chinapfanne 9,95€ / Kg Gyros 9,95€ / Kg Hawaii- Gulasch 9,95€ / Kg Chili- Mango 9,95€ / Kg Feige- Senf 9,95€ / Kg Wurst / Aufschnitt: Geräucherte Putenbrust 19,90€ /Kg Puten- Teewurst 100gr 1,65€ / Stk Hähnchen- Leberwurst fein 1,25€ / Stk Hähnchen- Leberwurst grob 1,25€ / Stk Hähnchen- Leberwurst m.
  • Menu for Week

    Menu for Week

    FEATURED Sauerkraut (Local cabbage) (Limit 4) $5 per 1 lb. bag The traditional stuff. Naturally-fermented sauerkraut. Just 2 ingredients: local cabbage and sea salt. Goat Cheese w/ Bacon & Onion Jam (Limit 2) $12 per lb. (each piece about đ lb.) Fresh goat cheese packed with our Bacon & Onion jam. Great appetizer. Pork Roll (Duroc Pork & American Wagyu Beef) $10 per lb. comes in 5-in diameter pieces about 1 lb. each This unique American sausage from New Jersey is a cross between summer sausage and Spam. Fully cooked and smoked, but intended to be sliced and fried as a breakfast meat or grilled for a fantastic sandwich with cheese and mayo on a roll. Search internet for “pork roll” or “Taylor pork roll” for history and recipe ideas. Lebanon Bologna (Local Grass-fed Black Angus Beef) $12 per lb. for small unsliced pieces about 1 lbs. each This is a traditional Pennsylvania Dutch sausage I grew up with in, well, Pennsylvania. Tastes of black pepper, beef and smoke with sweetness from molasses, honey & apple butter. We even bring back traditional cloth casings from Pennsylvania. Cut into cubes or slices as an appetizer or even fry slices like Spam. Wild Rice $15 per 12 oz. bag True wild rice harvested from canoes in the Ojibwe community of Lac Du Flambeau, Wisconsin. BACONS Bacon CANNOT be ordered ahead online. In-store purchase only. Limit 3 lbs. of sliced bacon per customer. Country Bacon (Duroc) LIMITED $9 per lb. (sliced) Traditional dry-cured bacon smoked over real wood fire of oak, pecan and cherry.