Barbecue Capitalism

The word barbecue is thought to have been derived from the Spanish word Barbacoa, from back when the Spaniards first observed Caribbean natives slow cooking meat over open fires on raised wooden platforms.  That trial and error practice added both mild smoke flavor and tenderness to some of their otherwise low eating quality local meat.  The different meat cuts from various carcass regions are… Read More »

Ohio Proud Smoked Brisket

Ohio was home to our Nation’s first major meat packing city, to a beef marketing company that caused the vast majority of U.S. cattle to become black-hided and is now where the best method of preparing the one time underutilized (think sustainable Agriculture gains) beef brisket was developed. Start with a USDA Choice quality grade or higher packer (untrimmed)… Read More »

Choice Beef Hack Nirvana

This post is similar to some others on this website, but is different in that it offers only my family’s preference of convenient beef items and it does not go into spelled-out recipes.  Complete recipes and procedures are explained in some other Meat Mentor posts.  Feel free to ask for more information if interested in any of these processing practices.  The following information is… Read More »

Meat Grader’s Union

To view some basic data on the Meat Grader’s Union (Click Here). To learn about the decertification process (Click Here). For basic Union organizing/reorganize rules (Click Here).  http://topics.hrhero.com/union-organizing-in-the-united-states/# If you want to read a story about public employee voting rights look up this 2017 Freedom Foundation story:  https://www.freedomfoundation.com/labor/unions-oppose-voting-rights-for-public-employees/?gclid=CjwKCAiA47DTBRAUEiwA4luU2bW8JCRonHUFju3eS2qJ3zfnMQFZ3VJzTI1RiZXzuxoX21b1TZss4xoCtZEQAvD_BwE