On #InternationalBaconDay, let's take a moment to appreciate the origins of the American pork industry. In 1539, Spanish explorer Hernando de Soto brought 13 pigs from Cuba to Old Tampa Bay, Florida. Just three years later, the herd had grown to over 700 pigs! By the late 1600s, the average farmer in the U.S. owned 3-5 pigs, laying the foundation for what would become a thriving industry. Learn more: https://bit.ly/4fq8J9v Today, America's pork producers market over 149 million hogs annually, with 25% of production exported worldwide. So why not celebrate by enjoying some delicious bacon today?
National Pork Producers Council’s Post
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𝗚𝗿𝗶𝗹𝗹𝗲𝗱 𝗚𝗹𝗮𝘇𝗲𝗱 𝗗𝗿𝘂𝗺𝗺𝗶𝗲𝘀 Ingredients: 1 cup ketchup, 1/3 cup reduced-sodium soy sauce, 4 teaspoons honey, 3/4 teaspoon ground ginger, 1/2 teaspoon garlic powder, 3 pounds fresh or frozen chicken drumettes, thawed Directions: Step 1. In a small bowl, combine the first 5 ingredients. Pour 1 cup marinade into a large shallow dish. Add the chicken; turn to coat. Cover & refrigerate for at least 4 hours or overnight. Cover & refrigerate remaining marinade for basting. Step 2. Drain chicken, discarding marinade. Grill, covered, over medium heat for 15-20 min. turning & basting occasionally with reserved marinade. https://loom.ly/SafDNH0
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We all know what a cow looks like, and we all think we know the size, but have you ever thought about the sheer variety and volume of meat that comes from one? It's pretty epic! Beef is one of the most diverse proteins you’ll find, thanks in large part to the sheer size of a cow, and each section of the animal has its own unique qualities, which means we get a whole range of different cuts - and they all work differently in the kitchen. From tender ribeye steaks to slow-cooked brisket, each cut has its own mix of tenderness, fat content, and fibre structure. That’s why some beef is perfect for a quick sizzle on the grill, while others need a long, slow braise to unlock the flavour and tenderness. Knowing these differences not only helps us butcher the cow effectively, but also means we can guide you on the best ways to cook each cut. Even down to the offal and bones, beef is incredibly versatile, with a single carcass providing so much to so many, and because of that there is an incredible amount of respect for cows and what they do for us in my industry! #ButcherGirlAlison #BeefCuts #NoseToTail #KnowYourMeat #FarmToFork #OffalGood #GrillMaster #SlowCookMagic #BeefLovers #Butcher #Butchery #ButcherLife
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Gotta have Fish with Red Beans and Rice with Smoked Andouille Sausage, Chicken & Shrimp. Seasoned with Paw Paw Blended Seasoning (AP - Medium Heat). https://lnkd.in/gpHKDvBA
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Fluid milk and shell eggs must be received at 45°F or below and cooled to 41°F or below. Molluscan shellfish includes oysters, mussels, clams, and scallops. The recommended live shellfish receiving temperature is an air temperature of 45°F or below and an internal temperature no greater than 50°F. Within 4 hours of receiving, the shellfish must be cooled to 41°F or lower.
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Multi-function oblique fillet machine, can cut fish slices, chicken breast slices, pork slices, beef slices, etc., cut out of the slices uniform thickness, suitable for pickled fish, boiled meat slices, etc. #obliquefilletmachine#pickledfish #boiledmeatslices #Exportequipmentmanufacturers#factorydirectsupply#Yidotechnology#fishslice
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From Farm to Market: Our Journey Selling Beef and Pork Discover our story of starting with 3 black hogs and transitioning into a successful beef and pork business. Learn about our experience at the farmer's market and the process of building our own facility. Join us on this exciting journey! #FarmToMarket #SellingBeefandPork #FarmersMarketExperience #BuildingFacility #LocalProduce #SmallBusiness #FoodEntrepreneur #FarmLife #SupportLocalFarmers #FarmersMarketSuccess
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LAST CALL to submit your butchery questions for us to ask Professor Bass at the sold out Beef Butchery class at Six Creeks Mercantile this weekend! Whether you raise your own cattle and would like to know how to properly butcher, or you buy your meat from your local farmer but want to know more about where on the body the cuts come from, we want to hear your questions. Leave your question in the comments below or send an email to hello@fareidaho.org. We will post the answers following the class!
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Well, we can be certain of the uncertainty that has continued south of the border... Make sure you get the intel you need to maximize your avocado category! 🥑 Call or text Keith at 949.456.6459 or email Slattery@StonehillProduce.com #avocados #grocery #freshproduce #fruitsandvegetables #avolovers #produceindustry #supermarketnews #supermarkets
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Thinking about upgrading your chicken coop? Discover the top 10 features that make Dakota chicken coops the ultimate choice for backyard chicken keepers. 👉 https://hubs.ly/Q02LzFCk0 #coops #chickencoops #backyardchickens
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