Why the backlog? Well, processing a hog is time-intensive labor, especially without the assistance of equipment found in large plants that aid in slaughter and further processing. A person does not just push the button nose of a pig and make it fall apart into packages of ham, sausage, and pork rinds.
Thankfully, with meat processors back in operation with safety measures in place to protect workers from COVID-19, meat prices have somewhat stabilized, so more grills can be fired up for beer can chickens, pork chops, and turkey burgers. And while these are all delicious options for your holiday meal, this post is all about one of the most classic grilled meats: the ribeye steak.
Today, sandwiches are mainstays in modern cuisine for many cultures, and in the U.S. sandwich names such as BLT, Reuben, PB&J, and club hardly need explanation .
gies and beef pay homage to gardeners and small-scale beef farmers, venison symbolizes the deeply ingrained hunting culture, cheddar cheese represents the dairy industry, and mashed taters are a nod to the sandy potato fields.
Breaking down cuts of meat into pieces small enough to fit into sausage casing and join together during the cooking process renders the original meat source as unidentifiable. But the cutting, chopping, and grinding necessary to make meat fit into casing also allows an amazing scientific process to unfold.
But how did this come to be when lamb is considered the traditional Easter entree in many other parts of the world? After all, lambs and sheep are featured physically and figuratively in the Christian faith. Several factors contributed to this split in tradition, but before I cover these, let’s cover a few basics about ham.
Small contribution though it might be, I decided to provide a little distraction from the current doom and gloom by sharing one of my favorite pictures from the aforementioned Iceland trip and dedicating this post to some of the memorable meat dishes hubby and I encountered in the land of ice and fire.
Once decontaminated, shoppers unload their dozen or so shopping bags and put foodstuffs in their proper places: canned tuna in the pantry, fresh chicken thighs in the refrigerator, and frozen peas in the chest freezer. But how long will all that food last? Is it wise to buy so much food at once? To answer these questions, let us consider label dates and how to interpret them.
This post, then, will be the first of several to feature ingredients commonly found in meat products with rather nebulous names. And the star of this post is… sodium phosphate!
So, pertinent to this post: Why fish on Fridays? What makes fish so different from meat and poultry? These questions will be addressed from both historical and scientific views.