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Free meat recipes for beef, pork, lamb, veal, game, fish, seafood and a variety of ethnic recipes and much more.
There are also many free educational and lifestyle articles articles in a huge range of subjects.
Except for the "Retail Meat Operations Tools" area all meat and lifestyle articles are free.
The Retail Meat Operations Tools area has available retail meat manuals, retail robbery training primer and MS Excel spreadsheets for retail meat cutting tests, meat tonnage, meat inventory control, meat price books, meat shrink control and more to help operators run successful retail meat operations.
| FOOD
SAFETY FEATURED ARTICLES If you have a problem with a food product... Separate government agencies are responsible for protecting different segments of the food supply. If you have experienced a problem with a food product, be sure to contact the appropriate public health organization. |
| What
can you do? For Help With Meat, Poultry And Egg Products: Call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). For Help With Restaurant Food Problems: Call the Health Department in your city, county or state. View a complete listing of State Departments of Public Health. For Help With Non-Meat Food Products (Cereals, Fish, Produce, Fruit Juice, Pastas, Cheeses, etc): For complaints about food products which do not contain meat or poultry -- such as cereal -- call or write to the Food and Drug Administration (FDA). Check your local phone book under U.S. Government, Health and Human Services, to find an FDA office in your area. The FDA's Center for Food Safety and Applied Nutrition can be reached at 1-888-723-3366. In order for the USDA to investigate a problem with meat, poultry or egg products, you must have:
Information you should be ready to tell the Hotline on the phone includes:
If you think you are ill, see a physician. If an injury or illness allegedly resulted from use of a meat or poultry product, you will also need to tell the Hotline staff about the type, symptoms, time of occurrence and name of attending health professional (if applicable). The Bottom Line: If you sense there's a problem with any food product, don't eat it. "When in doubt, throw it out." |
Recent Recalls
28 Aug 2010 01:01:00 -0500
Cargill Meat Solutions Corp., a Wyalusing, Pa. establishment, is recalling approximately 8,500 pounds of ground beef products that may be contaminated with E. coli O26, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
Product: Ground beef; the "use/freeze by" date is 07/01/2010 and the product code is W69032. See product label.
Distributed: BJ's Wholesale Club in CT, MA, MD, ME, NH, NJ, NY, VA. See the retail distribution list for store locations.
Illnesses reported: Yes, in ME and NY
For more information: Contact the company's Consumer Line at (877) 788-4953
01 Sep 2010 18:41:00 -0500
Azteca Linda Corp. of Brooklyn, NY, is expanding the 8/24/10 recall of QUESO FRESCO (FRESH WHITE CHEESE (exp. SEP 11 2010) to include expiration date SEP 12 2010. In addition, the firm is recalling Queso El Azteca brand REQUESON (RICOTTA CHEESE) with expiration date SEP 19 2010 because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems...
Product: Queso El Azteca brand Queso Fresco (expiration date 09/12/2010) and Queso Requeson (expiration date 09/19/2010). See product labels.
Distributed: New York City (both cheeses) and Providence, RI (Queso Requeson only)
Why: Possible Listeria contamination
Illnesses reported: None
For more information: Contact Azteca Linda Corp. at 718-418-7459, Monday – Friday, 9 am – 4 pm ED
Weekly Featured Articles and Healthy Recipe
HEALTHY EATING PLAN
* Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products.
* Includes lean meats, poultry, fish, beans, eggs, and nuts.
* Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.
DON'T GIVE IN WHEN YOU EAT OUT
AND ARE ON THE GO
It's important to make smart food choices and watch portion sizes wherever you are—at the grocery store, at work, in your favorite restaurant, or running errands. Try these tips:
* At the store, plan ahead by buying a variety of nutrient-rich foods for meals and snacks throughout the week.
* When grabbing lunch, have a sandwich on whole- grain bread and choose low-fat/fat-free milk, water, or other drinks without added sugars.
* In a restaurant, opt for steamed, grilled, or broiled dishes instead of those that are fried or sautéed.
* On a long commute or shopping trip, pack some fresh fruit, cut-up vegetables, string cheese sticks, or a handful of unsalted nuts—to help you avoid impulsive, less healthful snack choices.
SUMMER BARBEQUE SAFETY
Cooking outdoors is a favorite summer activity shared with family and friends.
It's important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing food borne illness.
Use these simple guidelines for grilling food safely.
Read More
Minimum Cooking Temperatures
|
Category |
Food |
Temperature (°F) |
|---|---|---|
|
Ground Meat & Meat Mixtures |
Beef, Pork, Veal, Lamb |
160 |
|
Turkey, Chicken |
165 |
|
|
Fresh Beef, Veal, Lamb |
Steaks, roasts, chops |
145 |
|
Poultry |
Chicken & Turkey, whole |
165 |
|
Poultry breasts, roasts |
165 |
|
|
Poultry thighs, legs, wings |
165 |
|
|
Duck & Goose |
165 |
|
|
Stuffing (cooked alone or in bird) |
165 |
|
|
Pork and Ham |
Fresh pork |
160 |
|
Fresh ham (raw) |
160 |
|
|
Precooked ham (to reheat) |
140 |
|
|
Eggs & Egg Dishes |
Eggs |
Cook until yolk and white are firm |
|
Egg dishes |
160 |
|
|
Leftovers & Casseroles |
Leftovers |
165 |
|
Casseroles |
165 |
Breeds Of Cattle...ongoing series
#2 American
The American breed of cattle originated in Portales, New Mexico, a harsh environment for cattle with very little rain each year and much of the forage consisting of alkaline grass.
They originated from Hereford stock, using Shorthorns and Charolais.
To improve the hardiness of the breed Brahman and American Bison were also used
The breed is now about 50% Brahman, 12.5% Bison, 25% Charolais, 6.25% Hereford and 6.25% Shorthorn
Breeds Archive
What do you know about taking care of your car?
For most people, buying a car is a major decision.
It is imperative that one gets the best performance out of his/her vehicle.
Cars if maintained properly last a long time and run properly.
Read More
Test Your Food Knowledge
1) Who was the first athlete to appear on a Wheaties box?
2) True or false, Youngberry is an English fruit?
3) True or false, Pancetta is an Italian bread?
Diner Slang...
4) What are "zeppelins in a fog?
Go to Answers
Weekly Recipe
This features a healthy recipe and includes a printer friendly version.
While certain cuts of meat from the loin and rib have an amount of internal fat, usually called marbling, deemed unhealthy, there are lots of meat cuts which do not fall into this category.
How meat is cooked is also a contributing factor.
These are the cuts identified by USDA as "LEAN" under government labeling guidelines.
* The leanest beef cuts include round steaks and roasts (round eye, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts.
* The leanest pork choices include pork loin, tenderloin, center loin, and ham.
* Choose extra lean ground beef.
The label should say at least “90% lean”.
You may be able to find ground beef that is 93% or 95% lean.
* Buy skinless chicken parts, or take off the skin before cooking.
* Boneless skinless chicken breasts and turkey cutlets are the leanest poultry choices.
* Choose lean turkey, roast beef, ham, or low-fat luncheon meats for sandwiches instead of luncheon meats with more fat, such as regular bologna or salami.
Keep it lean:
* Trim away all of the visible fat from meats and poultry before cooking.
* Broil, grill, roast, poach, or boil meat, poultry, or fish instead of frying.
* Drain off any fat that appears during cooking.
* Skip or limit the breading on meat, poultry, or fish.
Breading adds fat and calories, it will also cause the food to soak up more fat during frying.
* Prepare dry beans and peas without added fats.
* Choose and prepare foods without high fat sauces or gravies.
Recipes with an
take into account all
of the above mentioned.Southwestern Salad
PREPARATION TIME: 15 MINUTES
COOKING TIME: 10 TO 15 MINUTES
Onions, chopped 1/2 cup
Lean ground beef 1 pound
Chili powder 1 tablespoon
Dry oregano 2 teaspoons
Ground cumin 1/2 teaspoon
Canned kidney beans, red, drained 1 cup
Canned chickpeas (garbanzo), drained 1 15-ounce can
Tomato, diced 1 medium
Lettuce 2 cups
Cheddar cheese 1/2 cup
1. Cook ground beef and onions in a large skillet
until the beef no longer remains pink. Drain.
2. Stir chili powder, oregano, and cumin into beef
mixture; cook for 1 minute.
3. Add beans, chickpeas, and tomatoes. Mix gently
to combine.
4. Combine lettuce and cheese in large serving
bowl. Portion lettuce and cheese onto 4 plates.
Add 1 cup of beef mixture on top of lettuce and
cheese.
4 Servings
Each serving is approx 1/2 cup beef mixture, 1/2 cup lettuce and cheese mixture each
PER SERVING:
Calories 485
Total fat 22 grams
Saturated fat 9 grams
Cholesterol 98 milligrams
Sodium 411 milligrams
25
Answers
1) Baseball player Lou Gehrig in the 1930s
2) False. it is a cross between a Blackberry and a Dewberry from the Southern U.S.
3) False, it is an Italian bacon, cured but not smoked, made from pork bellies
4) Sausages and mashed potatoes
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