This pictured booklet does not have a publishing date on it, but it likely came out sometime in the late 1960’s. My Vocational High School Meat Processing instructor gave it to me in 1974. That’s my instructor’s, Frank J. Bussey’s signature in the top left corner. This pork promotion booklet was published well before the… Read More »
Pronounced Getta. When I was a child my 4th generation (on my Great Great Grandmother’s side) German – American father would occasionally buy both a chuck roast and a pork shoulder butt roast and make Goetta. Heavy fat was removed from raw meat cubes, then fine diced onions, seasonings and a little water all were… Read More »
Ground beef is continually in high demand because it is delicious, is versatile in many different culinary applications and it cooks quickly (convenience factor). Ground beef has historically been less expensive than most retail cuts of beef. That price record is largely because the lean component of commercial ground beef comes predominately from culled dairy… Read More »
A while back I was pleased to see retail Choice whole briskest offered for $2.99 per pound. That price was much better than what I had been seeing. At that time I made one large brisket into 2 very good pieces of pastrami. This past week Choice briskets were offered at $1.99/lb. and I immediately… Read More »
I often keep some precooked polish sausage in home freezer storage and sometimes experiment to find different ways to enjoy it. Over time I have developed what I believe to be a “worth sharing” soup; that will be the subject of this post. Here is a picture of mostly all of the starting ingredients for… Read More »