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 »
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 »
A lush stand of mature switchgrass. 12 or so years ago I was unaware that only a relatively few people “think in pictures.” Further, I admittedly still know fairly little about the technical workings of viable cellulosic ethanol production. It was circa 2006 that I penned a short story title Visions of OBEC. As the years have since passed I learned that even though the vast majority of… Read More »
Three separate acquaintances of mine recently decided to purchase electric tabletop meat grinders. I have had my home meat processing setup for many years; so was not thinking about a need to offer direction to others that might be looking to begin processing wholesale cases of pork or beef and/or wild game meat. That’s right, home meat processing equipment can be… Read More »
I checked in on Mom at the Meat Counter the other day and saw an interesting new post that reminded me of yet another misconception that “non-meat people” often have. Let’s begin by reading Mom’s fairly short post (Click Here). I agree with what she said, however when abscesses get sent into the further processing and retail distribution establishments, there was… Read More »