Category Archives: how do you like your steak

beef

“Gold Standard” tarnished? As organic sees record growth internal battles plague industry

Source: “Gold Standard” tarnished? As organic sees record growth internal battles plague industry

Sales growth continues for Krogers Simple Truth line | MEAT+POULTRY

Sales growth continuing for Kroger’s Simple Truth line

Source: Sales growth continues for Krogers Simple Truth line | MEAT+POULTRY

Kroger is in for the right reasons. All The better for man kind

Yuletide Breakfast In a Package

Ingredients:

1 pound bulk pork sausage, cooked and crumbled
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper

Instructions:

Preheat oven to 350 degrees. Place cooked crumbled sausage in a large mixing bowl. Fold in both cheeses. Place one pie shell in a pie plate. Place half the sausage mixture in the pie shell. Place the other pie shell in a pie plate. Pour rest of the sausage mixture in the shell. Whisk eggs, milk, onion and both peppers in a separate bowl, making sure eggs are blended in well. Pour half the egg mixture over the first pie shell and mixture. Pour the rest of the egg mixture over the other pie shell. Bake one hour or until knife inserted in the middle comes out clean. Let stand 10 minutes before cutting and serving.

Turkey noodle soup

Sasquatch style
Sasquatch style

 

 

 

Well now that Thanksgiving is over and all of our bellies are full. What are you to do with the leftovers. A great way to make that bird stretch out for another delicious meal it to make a Turkey noodle soup.

OK so you have the carcass and a few parts left. Let’s get down to cooking up some hearty soup.

Prep time one hour
Cook time one hour

What you will need:                                              Here is a free guide to smoking_meat_and_poultry

Four medium size carrots
One large onion
Four large potatoes
Two peppers ( different colors )
Half cup of wild rice
Two stalks of celery
One TBS Thyme
One TBS rosemary
One TBS sage
One TBS Kosher salt
Four bay leaves
Half TBS coarse black pepper
Quarter cup liquid smoke
One bag of Reames frozen noodles

In large pot boil carcass and other parts for forty five minutes
set aside and cool, after cooling pull meat from bone.
While the carcass is on the stove, chop your veggies.
Bring meat and chopped veggies and rice back to boiling point, add seasoning boil for thirty minutes
With a brisk boil add Reames noodles boil additional fifteen minutes

Let set and cool for twenty minutes and serve

And here is a tip from Anna’s kitchen / If you have any left over homemade gravy add that to it 🙂

Hope to see you in the backyard

The Food Lab’s Complete Guide to Dry-Aging Beef at Home | Serious Eats

This guide will show you exactly how to dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket. And unlike many other places that claim similar results, I actually have the blind taste tests to prove it!

Source: The Food Lab’s Complete Guide to Dry-Aging Beef at Home | Serious Eats

Cargill Pork expands bacon production | MEAT+POULTRY

One-stop complete news resource for news, ideas, trends, innovations, issues and more that impact the meat and poultry processing industry.