The USDA’s Federal Purchase Program buys meat for the National School Lunch program and for other Federal food nutrition programs. Those starting raw commodities (no inventory cost to meat plants $) are mostly contracted by school districts to be made into convenience oriented cafeteria end-items. Fat content can be lowered, and the tonnage produced increased… Read More »
To the majority of U.S. citizens a Government Meat Grader job title is wrongly assumed to be synonymous with that of a Federal Meat Inspector. The FSIS (Food Safety and Inspection Service), where Federal Meat Inspectors work, has about 9,600 employees spread throughout the Country. While Federal Red Meat Graders number only around 160. There… Read More »
Cure is the only difference between this item and the traditional all-pork Goetta that I most commonly make. Due to that fact, I’m primarily covering the curing process in this post. If you want to see my shredded pork Goetta recipe, (Click Here). Lean, 3/4 to and 1 inch pork cubes; fabricated from retail bone-in… Read More »
I hesitated for a long time before deciding to send this product freely into cyberspace. The primary reason for the hesitation was that Baken Goetta is a tremendous modern day food item; that I considered producing for sale. Other reasons for the procrastination include: fabricating Baken Goetta is beyond the knife skill level and/or meat… Read More »
Red meat prices are currently much higher than I’m used to paying. So when I saw chicken leg quarters offered at 49 cents per pound I decided to make shredded chicken in lieu of pulled-pork. Right at half the leg quarter weight was fat and bone; starting raw dark meat cost me about $1 per… Read More »