12/31/2023 0 Comments Infinifactory meat product 101Also, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. The beef must be stored near freezing temperatures. consumer concern about using antibiotics in animal feed has led to a niche market of “antibiotic-free” animal products.ĭry Aged: After the animal is slaughtered and cleaned, cuts will be placed in a cooler. Organic: Cattle raised without added hormones, pesticides, or other chemicals, though requirements for labeling it “organic” vary widely.Īntibiotic-Free: Growing U.S. Grain-Fed: Cattle raised primarily on forage, but “finished” in a feedlot with grains to fatten them. Grass-Fed: Cattle that have been raised exclusively on forage. For more info on this delicious shit, see THIS POST. I guess its only fair to pamper them if we are going to slice them up and grill them! NOTE that REAL Kobe beef is NOT available in the USA, so if you see it on a menu, understand that it is a knock off (though probably still very good) from a place other than Japan. The cattle are also hand-massaged to reduce stress. It is said that the cattle are hand-fed using high-energy feed, including beer and beer mash, to ensure tenderness and high fat content. Under japanese law, Kobe beef is a very specific product from a specific place, from one breed of cattle, with very strict rules. Kobe: Basically, this is beef from drunk, fat, happy Japanese cows, or so the myth goes. Wagyu: A term used to describe 4 Japanese breeds of cattle that are genetically predisposed to intense marbling of fat. CAB cannot be legally used by an establishment that is not licensed to do so. The terms Angus Beef or Black Angus are loosely and commonly misused or confused with CAB in the food service industry. Prime: Highest in quality and marbling, limited supply (top 3% quality).Ĭertified Angus Beef (CAB): A program founded by breeders in an effort to certify that Angus cattle have consistent, high-quality beef with superior taste. Cancellations after the two-week point will not be refunded.Marbling: Refers to the quality and look of the intra-muscular fat that is, ideally, evenly dispersed within the meat.Ĭhoice: High quality, widely available beef (top 54% quality). Registrants who cancel POULTRY 101 reservations prior to two weeks before the conference will have their registration fees refunded less a $75 cancellation fee. To be eligible for a refund of event registration fees, requests must be received in writing. Program Schedule Day 1:Ĭonversion of Muscle into Meat: Biochemical and Physical Changes We do plan to host dinners on Tuesday and Wednesday of the workshop. You are welcome to stay at other nearby hotels we realize that some companies prefer to use certain hotels. We will not have transportation to and from the meeting venue, but will meet on campus/university plant. Transportation is not provided to and from venue. Other area hotels include Hampton Inn, Holiday Inn Express, Hilton Garden Inn, etc. This includes all course supplies, lunches, and hosted dinners each night for the group. September 20-22, 2022, University of Arkansas The program is hosted by the University of Arkansas. POULTRY 101 is a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality.
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