Beef Cut Sheet Offal Disposal $35.00 Beef Processing $0.67

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Beef Cut Sheet Offal Disposal $35.00 Beef Processing $0.67

Edgewood Locker, Inc. Processing Charges 609 W Union Street, P.O. Box 245 Phone – (563) 928-6814 Beef Slaughter under 750lb $52.00 Edgewood, Iowa 52042 www.edgewoodlocker.com Beef Slaughter 750lb-849lb $54.00 Beef Slaughter 850lb or above $61.00 Off Schedule Surcharge $25.00 Beef Cut Sheet Offal Disposal $35.00 Beef Processing $0.67 Rump or Rolled Rump Roast Split Side Beef Surcharge $0.04 Shredded Roast Beef & Gravy Round Steak 1 piece per package $0.01 Shredded BBQ Beef Ribeye Steak Tenderized Round Steak Grinding $0.22 Chuck Roast Or T-Bones Minute Steak Hand Wrapped Ground Beef $0.25 Chuck Steak Club Steak Or Dried Beef Vacuum Packaging $0.20 Arm Roast Prime Rib New York Strips Beef Jerky Ground Beef Patties $0.65 Short Ribs And Filets BBQ Beef Minute Steak $0.25 Tenderizing Round Steak-per beef $4.00 Roast Beef & Gravy Stew Meat/Canning Meat $0.50 Rolled Roast $0.50 Home Fresh Jerky $0.30 Processed Meats Solid Piece Jerky $2.30 Cajun or Teriyaki Jerky $2.50 Dried Beef $1.00 Shredded/Sliced BBQ Beef $1.50 Boiling Beef Top Sirloin Steak Sirloin Tip Roast Shredded/Sliced Roast Beef & Gravy $1.50 Brisket Flank Steak Or Beef Sticks $1.70 Soup Bone Trimmings Trimmings Top Sirloin Roast Beef Sticks with Cheese $2.00 Boiling Beef Jalapeno Sticks w/ Hot Pepper Cheese $2.20 Stew Meat Ghost Pepper Cheese Sticks $2.45 Taco Sticks $2.20 Hamburger Patties; 1/4# or 1/3# patty - 6# per box. Honey BBQ Beef Sticks $1.80 Beef/Pork Summer Sausage $2.00 All Beef Summer Sausage $1.45 Sausage Products Summer Sausage with Cheese $2.30 Old World Summer Sausage $2.10 Beef Sticks Salami 0 Jalapeno S.S. with Hot Pepper Cheese $2.35 Beef Sticks with Cheese Beef & Pork Summer Sausage Salami $2.20 Beef Sticks with Jalapeno & Hot Pepper Cheese All Beef Summer Sausage Ring Bologna $2.20 Ghost Pepper Cheese Sticks Summer Sausage with Cheese Sandwich Bologna $2.20 Beef Taco Sticks Old World Summer Sausage Honey BBQ Beef Sticks Jalapeno Summer Sausage with Hot Pepper Cheese All Beef Old Fashioned Franks $2.40 Precooked Philly Steak Brats Ground & Formed Jerky Ground & Formed Beef Jerky $1.75 Cured Beef Reuben Brats Old Fashioned Beef Franks Precooked Philly Steak Beef Brat $2.05 Pizza Patty Ring Bologna Cured Beef Reuben Brats $2.30 Sandwich Bologna Pizza Patty $1.55 04-26-19 .

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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.
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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.
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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.
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Making Safe Jerky at Home: the Basics Ood Preservation by Drying Has Been Practiced for Been Identified in Idaho Cougar Jerky
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Simple Beef Jerky Recipe
Simple Beef Jerky Recipe https://moneysmartfamily.com/money-saving-tips/snack-recipes-family-favorites/#jerky This is a fantastic tasting snack recipe. Whenever we make it, much of the finished jerky never makes it into storage — it disappears right as it comes out of the oven. Ingredients: Start with 1 London broil, approximately 2 pounds. When meat is partially thawed, slice with a very sharp knife. Cutting when the meat is partially thawed will help you cut it more evenly. Cut strips no more than 1/4 in. thick. Mix the following ingredients: • 2/3 cup soy sauce • 2/3 cup Worcestershire sauce • 1 Tbs. salt • 2 Tbs. brown sugar • 1 tsp. black pepper • 1 tsp. garlic powder • 1 tsp. onion powder • 1-2 Tbs. Liquid Smoke (depending on your taste) • Directions: Marinade the meat in a double plastic zippered bag—just in case one leaks the other will keep it from making a mess (learned the hard way)—or a large plastic storage container (the best is a large Tupperware marinader). Let it sit in the refrigerator for a day or two—the longer it sits, the more flavor your jerky will have. Flip or mix the meat often to guarantee that all pieces are evenly soaked. When ready to dry, place a cooling rack on top of a cookie sheet and then lay the strips of meat across the slats on the rack. Place the meat close together, to fit as much as you can on each rack. Make sure that none of the pieces are touching. Set oven to 150º-170º and cook for 3-5 hours.
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Physical and Sensory Properties of Jerky Made from Lamb, Mutton and Beef
PHYSICAL AND SENSORY PROPERTIES OF JERKY MADE FROM LAMB, MUTTON AND BEEF D.S. Sutton 1, L.W. Hand2, G.Q. Fitch2 Story in Brief Jerky was prepared from lamb, mutton and beef using the same formulation and thermal processing schedules. Semimembranosus and adductor muscles for each treatment were crust frozen, sliced, marinated and thermally processed. Sensory evaluation was accomplished by using three groups of consumers. The first group of panelists (n=45) were familiar with the flavor of lamb and mutton, the second group (n=75) was not characterized and the third group (n=23) was given a questionnaire to classify themselves into groups that either liked or disliked like lamb and mutton products. Regardless of the consumer group, there were no significant differences in sensory attributes between lamb, mutton or beef jerky. (Key Words: Sensory Analysis, Lamb, Mutton, Jerky.) Introduction The per capita consumption of lamb decreased 64 % from 1966 to 1983 (USDA, 1967; Field et al., 1983). This led the American Sheep Industry Association to list the development of new lamb products as one of their highest priority needs (SID, 1988) Several reasons have been suggested for this downward trend in lamb and mutton consumption. Batcher et al. (1962) concluded that flavor was the most important palatability characteristic of cooked lamb. Others listed price, product availability, texture, color, mouth feel and aroma as possible causes for the decrease in lamb consumption (Wasserman and Talley, 1968; Crouse, 1983). Brewer et. al (1984) suggested that processors may need to take on new market areas and develop new products to combat the decrease in lamb and mutton consumption.
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International Journal of Environmental Research and Public Health Review A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models 1, 1 2 1 Vincent Tesson y , Michel Federighi , Enda Cummins , Juliana de Oliveira Mota , 1, 1, Sandrine Guillou y and Géraldine Boué * 1 INRA, Oniris, SECALIM, 44307 Nantes, France; [email protected] (V.T.); [email protected] (M.F.); [email protected] (J.d.O.M.); [email protected] (S.G.) 2 Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, Agriculture and Food Science Centre, University College Dublin, Belﬁeld, Dublin 4, Ireland; [email protected] * Correspondence: [email protected] Current address: INRAE, Oniris, SECALIM, 44307 Nantes, France. y Received: 29 November 2019; Accepted: 15 January 2020; Published: 21 January 2020 Abstract: Each year in Europe, meat is associated with 2.3 million foodborne illnesses, with a high contribution from beef meat. Many of these illnesses are attributed to pathogenic bacterial contamination and inadequate operations leading to growth and/or insuﬃcient inactivation occurring along the whole farm-to-fork chain. To ensure consumer health, decision-making processes in food safety rely on Quantitative Microbiological Risk Assessment (QMRA) with many applications in recent decades. The present study aims to conduct a critical analysis of beef QMRAs and to identify future challenges. A systematic approach, the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, was used to collate beef QMRA models, identify steps of the farm-to-fork chain considered, and analyze inputs and outputs included as well as modelling methods.
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Knightstown Locker Me Ts C
KNIGHTSTOWN LOCKER MEATS CATERING 765-345-2410 OR 800-718-6010 GROUND BEEF BEEF ROASTS Regular Rolled Rump Ex-Lean Sirloin Tip Ground Round Bone-IN Chuck Ground Sirloin Boneless Chuck BEEF PATTIES - 5# Bx Arm Regular English Ex-Lean 8 oz Patties Rib Prime Rib Bone-IN Ex-Lean 4 oz Patties Boneless Rib Bacon Burgers Beef Brisket Chopped Beef Beef Tri Tip STEAKS BBQ Round Beef Cube Chicken Swiss Pork Boneless Sirloin Pulled Pork Bone-IN Sirloin MISCELLANEOUS BEEF Sirloin Tip Beef Short Ribs T-Bone Beef Stew Meat Porterhouse Dried/Smoked Beef Rib Steak Soup Bones Rib Eye Steak Beef Liver Breakfast Rib Eye Beef Heart Filet Mignon Oxtail New York Strip Beef Tongue New York Strip - Cajun Marinade VENISON SUMMER SAUSAGE Flat Iron Regular ~2 lb. Roll Flank Cheddar Cheese ~2 lb. Roll Skirt Jalapeno Cheese ~2 lb. Roll BEEF JERKY Hot ~2 lb. Roll Singles VENISON SNACK STIX SINGLES 1/4 # Regular 1/2 # Cheddar Cheese 1# Jalapeno Cheese BEEF STIX Hot Regular Singles VENISON SNACK STIX 1# PKG Hot Singles Regular 1# DOG TREATS Cheddar Cheese 1# Pig Ears Jalapeno Cheese 1# Doggie Chews Hot 1# KNIGHTSTOWN LOCKER MEATS CATERING 765-345-2410 OR 800-718-6010 BACON PORK ROASTS Smoked Bacon (Regular or Thick) Pork Tenderloin Roast Peppered or Cajun Bacon Pork Butt Bone-IN Smoked Jowl Pork Butt Boneless Canadian Style Bacon TENDERLOIN Cottage Bacon Pork Fishtail Tenderloin PORK PATTIES Pork Butterfly Tenderloin Sausage Patties 5# Box America's Cut Tenderloin Ground Pork Patties 5# Box Pork Cube Tenderloin Pork Fritters (hand breaded) Pork Cutlets PORK CHOPS SAUSAGE
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Beef Jerky: Fate of Staphylococcus Aureus in Marinated and Corned Beef During Jerky Manufacture and 2.5 C Storage
107 Journal of Food Protection, Vol. 48, No. 2, Pages 107-111 (February 1985) Copyright" International Association of Milk, Food, and Environmental Sanitarians Beef Jerky: Fate of Staphylococcus aureus in Marinated and Corned Beef during Jerky Manufacture and 2.5 C Storage RICHARD A. HOLLEY Food Research Institute, Research Branch, Agriculture Canada, Ottawa, Ontario KIA 0C6, Canada Downloaded from http://meridian.allenpress.com/jfp/article-pdf/48/2/107/1656582/0362-028x-48_2_107.pdf by guest on 23 September 2021 (Received for publication April 25, 1984) ABSTRACT MATERIALS AND METHODS A domestic food dehydrator was used to prepare beef jerky Jerky preparation from inside round steak and corned beef brisket slices contami Beef jerky was made from fresh or cured beef purchased at retail outlets. In these experiments, inside round steak and vacuum packed nated with Staphylococcus aureus. The number of added corned beef brisket weighing about 500 g each were used. Meats were staphylococci doubled within 2 h after the start of drying corned defatted and placed at -20°C for 10 min before slicing. Samples were beef slices. About 3-3.5 h were required for corned beef and cut into 6.4-mm (0.25 inch) thick slices across the muscle fibers with between 1-2.5 h for inside round slices to reach an aw of 0.86. a meat slicer (Globe Slicing Machine Co. Inc., Stamford, CT). Slices Only 15% of all staphylococci initially present survived 8 h of inside round steak were held 12 h at 4°C in a "Great Jerky" of heated-drying, and this was reduced to 5% after a week of marinade which contained salt, garlic pepper, brown sugar, garlic salt, refrigerated storage of slices.
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The Ideal Cooking System for Your Supermarket
The ideal cooking system for your supermarket. Dear customers, be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes for your hot food counter, take-aways, lunches or baked goods corner quickly, healthily, simply and efficiently. This cookbook presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your menu plan. Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL – our Internet platform for all SelfCookingCenter® users. You will find interesting information and suggestions for your kitchen on the site. Simply log in at www.clubrational.com. We hope you enjoy your new SelfCookingCenter® and we look forward to staying in contact with you. Your RATIONAL chefs 02 04 Slow cooked lamb shanks 06 Lamb curry 08 Fried rice 10 Scrambled eggs 12 Tandoori cauliflower 14 Smoked barbeque ribs 41 Savory roasted pumpkin or butternut squash 16 Prime rib roast 43 Roasted pork loin with apples 19 Roasted chicken 46 Braised brisket with apricot (sub 21 Cinnamon-raisin bread pudding pork shoulder) 24 Italian turkey meatballs 48 Satay maranggi purwakarta - Thai beef skewer 26 Corn crusted cod (or catfish) 50 Yam nua yang - Thai beef salad 28 Dehydrated fruits & vegetables 30 Roasted turkey 32 Beef jerky, made in-house 34 Kid-friendly kale salad 37 Easy & eggceptional egg sandwiches 39 Chef Louie's ratatouille 03 Slow cooked lamb shanks List of ingredients (Number of portions: 6) 6 pcs. lamb shanks honey salt and pepper to taste 2 tbsp.
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