A lot of information on this subject can be found at the U.S. Food and Drugs Administration website “Nutrition Facts Label Programs and Materials” (click on title to go there). We also found a 29 Minute YouTube video from them … Continue reading
Category Archives: Meat Facts
. .A post about this highly popular German dish can be found here! … Continue reading
Wurst is German for what we label separately as Sausages and Lunchmeat/Luncheon Meats. We have the famous Bratwurst, the Knockwurst (spelled Knackwurst in German), Leberwurst (liver sausage), Fleischwurst (bologna) and among many others the category of Hartwurst (salami). Most whole … Continue reading
We went to do our “civic duty” today and helped clean up a city park to get it ready for the summer. After completing the job we were invited for a hot dog and potato chip lunch which was donated … Continue reading
During our time in the meat business we were very fussy about the quality of the lunch meats and sausages we carried or made ourselves to sell in our store. With this in mind we are still picky and came … Continue reading
I just finished watching the annoying advertisement which states that in the end sweet is sweet, if you use corn syrup or sugar there is no difference! From what I can see on a wholesale level there seems to be … Continue reading
Click for the Beef Cutting Chart from the beefretail.org to see the cuts! Here I will cover the Brisket, Shanks, Blade, Flank and Neck. The Brisket can be found in the counter fresh or cured. The fresh brisket, when braised, … Continue reading
Click for the Beef Cutting Chart from the beefretail.org to see the cuts! The final section of “Primal Cuts” come from the Beef Round. As you can see the Sirloin Tip or Beef Knuckle, which we did in a previous … Continue reading
This piece of meat is one of those in between cuts and is usually considered part of the round. Besides the standard name of Sirloin Tip it is also called the Beef Knuckle. I would like to work on this … Continue reading
Click for the Beef Cutting Chart from the beefretail.org to see the cuts! Done writing about the chuck and rib and following the steer from the front to the back, the next piece in line is the Beef Loin. With … Continue reading