Satterfield's: Another Fantastic Meal

Chef Haller Magee continues to put out creative, flavorful, and artistic dishes using fresh local ingredients that make dining at Satterfield's a real culinary treat. The whole restaurant staff under Chef Magee and General Manager Kevin Moore is professional, knowledgeable, and efficient and the culinary execution of the ever changing menu is flawless and flavorful.

After a special occasion visit last evening and with my own professional experience in the private restaurant business and foodservice distribution, it is refreshing after over a dozen dining experiences at Satterfield's that there is not a revolving door of the back and front of the house core employee's. This is essential I believe in the restaurant's commitment to its culinary values and successful business model. Satterfield's is a fine dining gem and one of the best restaurant's in Birmingham and regionally. I cannot wait for my next culinary adventure there.

A few dishes devoured last evening:

*Tempura Fried Squash Blossoms stuffed with local Goat Cheese served with sliced Heirloom Tomatoes, Bread & Butter Pickles, Basil Pesto, and House-made link smoked Pork Sausage

*Pan roasted Yellow Edge Grouper with jumbo Asparagus, fingerling Potatoes, spicy Romesco Sauce, and Olive Tapenade

*Hickory grilled prime Filet of Beef with warm fingerling Potato Salad, Onion Confit, and yellow Wax Beans.

*Chocolate Banana Cream Pie with Hazelnut Brittle and Caramel Cream Sherry (Best Dessert I have ever had)




- Posted using BlogPress from my iPad

Location:Donita Dr,Vestavia Hills,United States

Darlin Rubys "Old Time Flavor in a Jar"

Darlin Rubys "Old Time Flavor in a Jar"

     During the past year I have been periodically involved with a food processing startup that has now reached the transition point from recipe trials out of a home kitchen to forming an LLC. and establishing a dedicated processing facility that falls under the guidelines of safe, wholesome, and correctly labeled and packaged products for public consumption.

     The concept involves using seasonal local and regional produce hand picked to specific cooking techniques involving pickling, fermenting, and canning using home-made recipes with southern influences and worldly flavors. What started out as home kitchen experiments has evolved into industry accepted certification in the safe processing of these specific cooking techniques at a recently opened inspected facility in Central Alabama that is being led by a select group of teaching professionals from Auburn University.

     The expected roll out of these flavorful, handcrafted and eclectic products will be in mid to late 2012 using produce items that will include local and regional fresh okra, petite cucumbers, green beans, tomatoes, brussel sprouts, and assorted root vegetables. The southern processing techniques along with the regional and worldly flavors are guaranteed to give the "WHOW!!!" effect to any persons pallet.

   Darlin Rubys is initially going partner with privately owned retail and farmers markets with onsite tastings by the founder and his hand picked foodies promoting the home-made old time flavors of these hand crafted products in the metro Birmingham, Alabama and surrounding areas. More to come in 2012!

Darlin Rubys "Old Time Flavor in a Jar"

Culotte- A Great Specialty Beef Cut for the Grill

Culotte Information Link

I love to grill out and one of my favorite cuts of Beef comes from the Top Sirloin Cap IMPS/NAMP 184D. This muscle is also known as the culotte which is triangle shaped, flat, and boneless being removed from the Top Sirloin Butt by following and cutting through the natural seem.

This cut is one that I always marinate for a couple of hours as a minimum refrigerated then I let it sit out at room temperature for about 30 minutes before moving on to a raging hot, clean, and oiled grill surface. Currently I use an older Weber propane grill that I take good care of by keeping it clean and covered when not in use. Typically my marinade of choice involves a blended 75/25 Canola EVOO Oil, Grain Mustard, Fresh Shaved Garlic, Fresh Thyme, and L and P Worcestershire Sauce with Kosher Salt and Fresh Coarse Ground Cracked Black Peppercorns to taste. I use the Mustard for flavor and as an emulsifier to blend all the marinade ingredients and I use a gallon size zip lock bag to hold the meat and marinade prior to grilling. To prepare the muscle from whole to steak size IMPS/NAMP 1184D remove excess cap fat and all of the sinew or connective tissue, marinate, and grill on a pre-heated very hot grill. I do not cook this muscle over medium rare and anything past medium in my opinion is ruined. Always remove from the grill and lightly cover to let the meat rest for a minimum of 10 minutes before slicing on a right angle bias against the grain or muscle lines (fibers).  I prefer the thickness to be around a 1/4 inch and my general portion size is 6 to 8 ounces depending on what sides I have prepared for the meal. 

My grill is downstairs from my kitchen so I always get together a platter to transport my tongs or metal spatula, a plate for the meat to rest, aluminum foil or plastic wrap for the light covering, and a non stick cooking spray for oiling the grill immediately prior to starting to grill. For beginners I suggest coating an extra kitchen towel folded into a small square and coating that with the cooking spray or you could use plain canola oil then rubbing the hot grill with the oiled towel using a pair of tongs. I also have some type of trash bin near by for any garbage like the marinade zip lock bag. I like to have my grill station mise en place done so that I am not distracted and running around while the grilling process is happening that way I will not burn or over cook the meat.

A few other cuts I like are IMPS/NAMP:

*1185D- Bottom Sirloin Tri-Tip Steak Defatted

*1140- Hanging Tender Steak

*1121E- Outside Skirt Steak Skinned

*1114D- Top Blade Shoulder Steak De-Sinewed or Flat Iron Steak

IMPS stands for Institutional Meat Purchase Specifications. IMPS are a series of meat product specifications maintained by AMS. They are developed as voluntary consensus specifications. These can be found at the USDA website. USDA Website

NAMP stands for North American Meat Processors Association. The Meat Buyer's Guide can be purchased at that website. NAMP Website

Stay Grilling and only use Choice or Prime Grade Beef Cuts!!! 



THE MOST CONSISTENT QUALITY & FLAVOR PROFILE PORK PROGRAM I HAVE PURCHASED & COOKED!

During a period of time a few years back when the assorted Berkshire/Kurobuta Pork programs were taking off nationally, a decision was made to separate from the food service distributors that were the competition here in the Deep South by choosing a different route as far as a high end pork program. After using one Duroc Pork supplier a switch was made to Compart due to better supply and Compart actually supplied the hogs to this supplier. This change solidified a lasting relationship and commitment to the Duroc program and to Compart Family Farms. From the packaging to the quality of pork, this is by far the best Pork program in the market today. It is affordable and Compart offers a full line of cuts and smoked hams & bacon. Below is background information from the Compart website and a link to the packer for Compart which is Sioux Preme Packing and the Compart Boar Store.

SIOUX PREME PACKING

COMPART BOAR STORE

The Compart Family

 Compart Family Farms™ is made up of third generation swine producers. Initially started as a 4-H project, it has grown to one of the largest family-owned swine genetics businesses in the Midwest. Originating at Nicollet, Minnesota, Compart Family Farms has grown to having multiple locations in Minnesota as well as a central Iowa location.

The family philosophy has always been doing what is right for the long term and never cutting corners. On-the-farm performance testing of hogs was the Compart Family Farms trademark. Implementing extra testing procedures for growth rate, back fat and carcass data has always been used and will continue to help make genetic progress for years to come. As a result of this genetic improvement, breeding stock with the Compart Duroc™ name was in high demand. As many as seven production sales per year were held at the Nicollet farm as a method of merchandising Compart Duroc genetics. In a typical sale, boars and gilts were sold to customers throughout the Midwest.

In the early 1990’s, Compart Family Farms saw a need to add new genetic lines. Duroc, York and Landrace animals were imported from Sweden and Denmark. Many of the imported sires quickly surfaced to the top of their respective breeds.

The consumer began asking for leaner pork and suddenly there was an emphasis on eating qualities by the pork producers. Compart Family Farms responded to this challenge by participating in many genetic evaluations that compared their products to that of other genetic companies. With favorable results from several comparisons under their belts, the Compart family decided to take their story to the consumer.

The Compart Duroc premium pork label is the result of the family commitment and superior product produced on the Compart Family Farms. Premium quality Compart Duroc pork is the result of a carefully managed pork breeding program. Compart Duroc hogs are bred, born and raised on small farms where family members are involved in the day-to-day management of their stock. The breeding program is the result of over 55 years of combining the very best purebred lines of the Duroc breed. Compart Family Farms has also conducted extensive research and development to create a proprietary Compart Duroc feeding program. This feeding program optimized both the pig’s performance and its meat quality. This, coupled with raising the pigs in comfortable, environmentally stable facilities, reduced stresses that adversely affect muscle quality.

Why Duroc is Better

A Difference You Can See and Taste!

Compart Duroc™ promises an “All Natural,” mouthwatering, rich flavored pork, with superior tenderness and natural juiciness. Bright reddish pink in color, Compart Duroc contains a higher percentage of intramuscular fat (marbling) and a higher pH. These unique attributes translate into a more tender, juicy and flavorful dining experience. This selection of pork enables you to enjoy fresh pork in its natural flavor and juice, without injecting or pumping.

Quality Starts With the Right Breed — Compart Duroc, the "Black Angus" of Pork

The Black Angus breed of cattle is well known for its superior quality. This same phenomenon is also true of Duroc pork. The Duroc breed excels for meat quality and eating characteristics documented in tests performed by the National Pork Producers.

History of the Duroc Breed

Durocs are red pigs with drooping ears. They are the second most recorded breed of swine in the United States today, and a major breed in many other countries. Durocs can range from a very light golden, almost yellow color, to a very dark red color that approaches mahogany.

Columbus brought red hogs to America on his second voyage, and DeSoto also brought red hogs to this country. These were presumed to have come from Spain and Portugal.

In 1823, a red boar from a litter of ten, whose parents were believed to be imported from England, was obtained by Isaac Frink of Saratoga County, New York, from Harry Kelsey. Kelsey owned a famous trotting stallion, Duroc, and Frink named his red boar in honor of the horse. This boar was known for his smoothness and carcass quality.

At the 1893 Chicago World’s Fair, Durocs gained wide popularity at the first successful Duroc Hog Show. This was only the beginning of the Duroc popularity and success, which continues today.

The first organization for the purpose of recording, improving, and promoting red hogs was the American Duroc-Jersey Association, which was established in 1883. In 1934, that organization became known as the United Duroc Swine Registry, for the sole purpose of recording and promoting the Duroc breed.

Durocs have become a sire of choice to the American farmer. The climb of the breed has been accelerated by many distinguished accomplishments in longevity, lean gain efficiency, carcass yield, and product quality as a terminal sire.

Durocs were identified as a superior genetic source for improving eating qualities of pork in the recent National Pork Producers Council Terminal Sire Line Evaluation. Their advantage in muscle quality combined with their well-established ability to grow fast has positioned the Duroc breed as an outstanding terminal sire choice.

Feeding and Testing

Compart Family Farms™ have a strong commitment to testing and performance documentation. Compart Family Farms has two testing facilities where 12,000 pigs are tested annually.

Compart Family Farms has a research agreement with Hubbard Feeds, an internationally recognized feed company, where research is done on Compart Duroc™ sired pigs in Compart testing facilities. Compart Family Farms utilize these testing facilities to better understand the nutritional requirements of the Compart Duroc sired pig to maximize growth rate, feed efficiency, daily lean gain, as well as muscle quality characteristics.

Hubbard Feed PhD swine nutritionists oversee all research as well as data interpretation. This information is essential in the formulation of the feeds that are utilized by all farms involved with the Compart Family Farms Duroc sired program.

All pigs in the Compart Family Farms Duroc sired meat program are of the same genetic makeup, and fed the same proprietary ration throughout growing and finishing phases. This combination reduces the variability routinely found in the pork industry today.

For the consumer this means a more consistent and uniform product with more consistent premium quality eating characteristics, all done naturally.

Cattle Markets Being Squeezed From Both Ends

Continued erosion of boxed beef values over the last month is squeezing packer margins and pressuring fed cattle prices back into the mid $90 level. Painfully slow economic recovery has left domestic beef demand stagnant, especially for middle and the restaurant sector. Recent restaurant performance indicators have shown that business has remained virtually unchanged in recent months. Fortunately, strong export demand has continued to support wholesale beef values as it has for the past nine or ten months, helped recently by a weaker dollar. Recent improvement in the stock market is positive but is overshadowed by lingering high unemployment and weak macroeconomic psychology.

At the same time, latest USDA crop reports suggest a significantly smaller corn crop due to lower than expected yields. Current projections call for crop year ending stocks of roughly 1 billion bushels, a level that provokes the market to begin rationing corn. The concern is not that we will run out of corn…markets will raise prices enough to ensure that doesn’t happen…but who will be bid out of the corn market.


Cattle feedlots, in particular, are caught in a vice in this market environment. Even before this latest corn market news, feedlots were looking at break evens approaching $100/cwt in the fourth quarter based on higher feeder cattle costs this summer. Now the prospects of significantly higher feed costs will push break evens higher still. And, while high corn prices will dampen feedlot demand for feeder cattle, limited feeder supplies will likely limit any significant feeder price relief for feedlot purchases. Feedlots will continue to make what adjustments they can by continuing and emphasizing trends already in place such as placing heavier weight feeders and reducing days on feed.


On the positive side, these market conditions will continue to send strong signals to stocker producers to utilize forage-based gains to add weight to feeder cattle. The price rollback for added pounds on feeder cattle is already small and may get smaller still, making stocker value of gain even higher. There is opportunity for more creative stocker and back grounding programs and some confinement and semi-confinement programs may be more feasible now than at times. For cow-calf producers this means that retained ownership of calves into stocker/back grounding programs should be evaluated.


Source: Derrell S. Peel, Oklahoma State University Extension Livestock Marketing Specialist
http://www.cattlenetwork.com/

“My promise to our customers has always been the same: to consistently provide the industry’s highest quality, best tasting beef with a commitment to environmentally sound practices, humane animal treatment and personal integrity. I stand behind this commitment the best way I know — by putting my name on everything we sell.”

FUDGE FAMILY FARMS PORK

Fudge Family Farms

Henry Fudge, the driving force behind Fudge Family Farms recalls "I was going outside [to raise pigs] as everyone else was going inside. My research showed me that raising pigs outdoors was natural and better for the animals and they are healthier when they're on pasture. It's important to respect the animals in your care."

By breeding Duroc pigs with Berkshire pigs, Henry Fudge has created a line of hogs that have incredible marbling, tenderness and flavor. “We began in 1971 preserving the old type, naturally outdoor adapted Duroc breed of hog and haven’t introduced any outside genetics since the late 1970s,” Fudge explains. “These heritage bloodline Durocs are, to my knowledge, the only ones of their type in existence today.”

In 2006 Fudge began to locate other small farmers in Alabama and Tennessee to help raise the Heritage Durocs blended with old type Berkshires. Fudge now has 20 coproducers, most of whom are Amish families. “We never use any antibiotics or added hormones, and feed only plant derived feed. All our animals live outdoors in the fresh air and sunshine with access to forage,” Fudge says. The new mothers are provided an area large enough to turn around and make a nest, just like nature intended. “We believe that healthy, happy hogs make healthy meat,” Fudge says.

YELLOWMOON CHEESE FROM WRIGHT DAIRY IN ALEXANDRIA, ALABAMA

ABOUT WRIGHT DAIRY FARM

YELLOW MOON CHEESES 

Alexandria's Wright Dairy gets it right when it comes to quality curds

Milk from cows that are primarily grass-fed, with only supplementary grain, offers other nutritional advantages over milk from cows that are primarily grain-fed. There is more CLA (conjugated linoleic acid), more Omega-3 fatty acids, more beta-carotene and other antioxidant vitamins. Wright Dairy never uses the growth hormone rBST or any other artificial means to produce more milk, even though this may mean less cheese in the summer when the cows normally give less milk. For the cheese, the vat, a repurposed pasteurization tank, is filled and the milk is warmed to 92 degrees before adding a culture to start the process. "We used about five cultures for the fontina today to add flavor and texture," Wright said. After an hour, rennet (an enzyme) is added to coagulate the curds. Thirty minutes more and Hinkel and Wright pull a cutting device across the solidified cheese to allow the whey to start to drain. After the curds sink lower in the tank, they pull out chunks, cut them into smaller pieces and salt by hand with Kosher salt. The salted cheese goes into hoop molds that are put under hydraulic pressure to press out more whey and knit the curds together. During this process the molds are removed and the cheese flipped several times, strenuous work, since the round weighs 25-30 pounds. "You can see it's quite a workout, making artisan cheese," said Wright, tossing the rounds as if they were feather pillows. Neither man will need a gym on cheese making day. The new cheese will go into a storage room to age for at least 60 days. Some is aged for as long as 6 months. While making the new cheese, the Curd Nerds, as their T-shirts proudly proclaim, have been cutting and packaging cheese ready for market with helper, Shelby Mook, who makes pastries at Hot & Hot Fish Club. This cheese is boxed and loaded into Hinkel's car for the drive back to Birmingham, where Hinkel has yet another class to teach, in addition to directing bread baking at V. Richard's Market and consulting with various restaurants. That's when he's not headed back to Wright Dairy to teach classes in cheese making and bread baking. The next cheese making class is June 28. The bread classes are taught with the wood-fired ovens at Wright's home and Hinkel says he is currently planning one for July. "I cap it out at about 6-8 students and they learn to make four types of bread," said Hinkel. "It's something I could probably do full-time, but repetition is not my thing." Hinkel seems to enjoy the marathon, no, make that triathalon, he's running. "An old French baker told me never ever make the same bread every day," said Hinkel. "Always try something new and get excited about it." Doubtless there will always be new cheeses on the horizon, too, with this attitude. For his part, Wright seems content to stay on the farm and guard the quality of his products. "I stay home and put all my eggs in one basket," said Wright. "He goes out and tries to find a home for all those eggs."

RESOURCES

Wright Dairy/Yellow Moon Cheese Company, 256-820-1020.

The cheeses and milk are distributed by Evans Meats and by the Cheese Advocate. Some of the Birmingham outlets are V. Richard's Market, Whole Foods Market, Western Supermarkets and Organic Harvest. A number of restaurants serve the cheeses, including Hot & Hot Fish Club and Cafe DuPont in Birmingham. They are at Catherine's Market and SpringHouse Restaurant at Lake Martin. They are also distributed to Tennessee and Georgia, so you can find them at top Atlanta foodie haunts such as Star Provisions, Restaurant Eugene, Bacchanalia and Abbatoir.

Sweet Home Farm, 251-986-5663.

Corey Hinkel credits Alyce Birchenough at Sweet Home Farm in Elberta with greatly increasing his knowledge of cheese making. According to Hinkel, she's one of the best, but is more into making the product than marketing it, so the cheeses are only sold on site at the farm. If you're traveling to south Alabama, it's worth a side trip!

Published: Wednesday, June 23, 2010, 5:30 AM 

The Birmingham News/Al.com

SWEET GRASS DAIRY CHEESES

FROM THOMASVILLE, GEORGIA

Sweet Grass Dairy is a 140-acre family owned and operated farm in southern Georgia. Our award-winning cheeses are made from the milk of our very own goats and Jersey Cows and delivered to you with our exceptional quality.

Sweet Grass Dairy is quickly establishing itself as one of the country’s premier artisan cheese producers. Founded in 2000 by Al and Desiree Wehner on 140 acres of rolling south-Georgia pastureland, the dairy started with a small herd of 11 dairy goats, grass-based jersey cow’s milk from their herd in the neighboring county, and a mission to show people a better way.

Through their twenty-five years in the dairy business, the Wehners found out what it was like to dairy in a conventional system. Having been in a dairy partnership with 1100 milking Holsteins on concrete, the Wehners became disillusioned by the conventional model for dairying and decided it was time for a change. In 1993, the Wehners created Green Hill Dairy, a 340 acre, New Zealand style rotational-grazing dairy that has proven to be a catalyst for the world-class cheeses currently produced by Sweet Grass Dairy. Sweet Grass, 140 acres that is home to the cheesemaking facility and the goat herd, follows the same dairying philosophy as her sister, Green Hill.

Both Green Hill and Sweet Grass practice biologically sustainable, grass-based farming. The Jersey based cow and multi-breed goat herds are rotationally grazed and live their entire lives outside, roaming lush pastures and browsing the South Georgia woods. The pastures are precisely managed beginning with the gentle nurturing of the biological life in the soil. The high standard of operation at both farms provides the animals with healthy and clean lifestyles as well as an enjoyable work environment for ourselves and our employees.

The bottom line is this: Our animals are happy. Happy animals produce valuable, luscious milk, and rich milk makes the best cheese. We know that you will taste the difference.

ASHER BLUE

Asher Blue is our raw cow's milk blue cheese. Named after our middle child, this cheese is certainly mischievous enough in the production process to be named after Asher! However, when this cheese behaves the result is anything but trouble. The dense, creamy paste has the characteristic blue veins producing a rich, robust flavor. Bronze Medal Award Winner at 2009 World Cheese Awards which took place in Las Palmas, Gran Canaria October 1, 2009.

                                                         

PECAN CHEVRE

Georgia Pecan Chevre is our pasteurized, soft-ripened, goat’s milk cheese. Before the pyramid-shaped cheeses ripen, we roll them in ground Georgia pecans to create a unique rind. The dry, chalky center becomes softer and more luscious as the cheese ripens, complimenting the tart citrus notes of the paste.

                                                           

THOMASVILLE TOMME

Thomasville Tomme is our raw grass-based cow’s milk cheese named after our home town. It is made in the style of a Pyrenees Tomme, but with more buttery characteristics from the higher butterfat milk used. Thomasville Tomme is buttery and mellow. The subtle complexity of this cheese is pleasing to all palates. It melts well, making it great for anything from fondue to omelets. Some other applications include presenting it on a cheese board paired with ripe melons, thinly sliced proscuitto, and sourdough bread. Serve it melted on your favorite casserole, frittata, or quiche. It is also great as the main ingredient to macaroni and cheese or a grilled cheese sandwich. Pair this cheese with wines such as Chardonnay or red wines.

GREEN HILL

Green Hill is our pasteurized, soft-ripened, cow’s milk cheese. A Camembert-style bloomy-rinded cheese, Green Hill is the shining star of the Sweet Grass Dairy line. We have received numerous awards for this cheese and it’s success is rooted in our grass-based milk. Our artisan modes of production yield a thin rind with a rich, unctuous paste and a sweet, buttery flavor.

GEORGIA GOUDA

The Georgia Gouda is one of our newest additions. It is good when young and we can only imagine how great it is going to be when aged for at least a year. The cheese is very dense yet creamy and has a little tart, tangy flavor at first which slowly fades to a smooth, sweet finish.

http://www.sweetgrassdairy.com/

Ground beef prices sizzle ahead of seasonal surge

Two months before their typical seasonal upswing, wholesale ground beef prices are approaching record levels on steady demand and tight supplies. If sustained throughout the summer, the trend could pose challenges for burger chains that are vying for cash-conscious consumers with discount promotions.

USDA data for the week ended April 10 showed wholesale prices for 90 percent lean and 50 percent boneless beef, the typical blend used to create 80 percent lean hamburger patties sold by burger chains, were roughly $1.63 per pound and 86 cents per pound, respective increases of more than 30 percent over price lows in November last year and nearing record highs of 2008.

John Nalivka, president of agriculture marketing firm Sterling Marketing, told Meatingplace prices have moved higher thus far this week and, based on strong demand and tight supplies, should remain at near-record levels throughout the summer.

"For anybody who's on the buy side, this is going to have an impact," said Nalivka.

The most vulnerable buyers, however, are burger-centric quick-service restaurants. While retailers have some flexibility in the meat case by way of product mix, QSRs generally must buy a fixed amount of ground beef at a certain price to serve customers who want hamburgers. Meanwhile, QSRs will be pressured to raise prices, a tough proposition given that they've conditioned consumers to expect cut-rate deals in a down economy.

"The problem on the foodservice side is, and we saw this 10 years ago, is when they get into discount wars and sell burgers for, say, $1, it's hard to get the consumer off that price," Nalivka said. "If you raise the price, their reaction is, 'Wait a minute, I came in here to buy a $1 burger like I did last week."

Neil Stern, a principal at Chicago-based retail consultancy McMillan Doolittle, told Meatingplace, "In some cases, inflation helps retailers, at least from a sales standpoint. If prices go up too much, it could curtail demand--not good during bbq season. There are lots of places to trade to in the meat case, including other proteins. I think retailers will be very flexible and see what happens with demand."

Margins for packers, meanwhile, are steady, but not "gangbusters," Nalivka said, due to higher live cattle prices. However, surging drop credit prices have been a boost.

Supply

Discounts on ground beef at retail and in foodservice have helped boost demand at a time when supplies are especially tight. A typical squeeze in domestic supply that occurs in February and March would normally be offset by imports, particularly bull meat from New Zealand, Australia and Uruguay. However, rains in Australia after three years of drought impelled farmers to hold onto their cattle, for example. Meantime, slaughter levels have not been high enough to offset the trend and the seasonal demand surge is on its way.

"I'm not saying it's going to be a replay of 2008, but certainly well above a year ago," Nalivka said of ground beef prices. "The bottom line is hamburger prices are going to stay higher."

Ninety percent lean prices for domestic ground beef were $1.57 per pound in March, compared with $1.36 per pound in March last year and $1.44 in March of 2008. They peaked at $1.81 per pound in July of 2008.

Fifty percent lean prices for domestic ground beef averaged 89 cents per pound in March compared with 81 cents per pound in March last year and 61 cents in March of 2008, which is about the five year average. Those prices rose to 99 cents in August 2008. The price by Thursday of this week had climbed to about 90 cents per pound.

The blended cost of 90 percent and 50 percent lean boneless beef, assuming an 80 percent lean product, was about $1.40 per pound in March, compared with $1.22 in March last year and $1.24 in March 2008. The record was $1.59 in July 2008. The five-year average is $1.13.

DOMESTIC AND IMPORTED LAMB ISSUES IN THE UNITED STATES

     The domestic and imported lamb market has been in a state of flux for many months. It really began in the fall of ’09, when NZ companies ended sending carcasses to the US. The primary reason was that there had been inspection issues at the port and other global markets gave them a better return based on unfavorable exchange rates in the US, and less hassle from those importing countries. This put immediate pressure on the Australian carcass market which, not as desirable as the frozen NZ carcasses, sufficed given the absence of any meaningful supply from NZ. Well, it did not take long (a few weeks) for the price of the Australian carcasses to be driven through the roof and ultimately deplete, again, any meaningful supply. Back in Australia, there has been an ongoing diminishing supply of livestock down to near crisis quantities (by their standards) due to a prolonged drought, cost of raising animals, and producers simply leaving the business due to financial losses. Also, the US is Australia’s worst sale financially. With their products returning much higher margins in other global markets, US demanding cheaper prices and an unfavorable exchange rate, the shortage of imported product available to the US has been staggering. Australia and NZ are now heading into winter, so the situation will only be exacerbated in the coming months.

     Now, since this has been going on for months, much of the domestic supply was brought to market much earlier than normal to account for the “demand” created by the short supply of imported product. Obviously we started seeing much higher prices for domestic product as early as November. The typical post Christmas lull never quite happened and as we prepared for Easter, it became clear that supply might not/would not be adequate for the expected demand. Lambs in the Midwest have become non-existent as those producers chased the dollars with available livestock early on. This started a domino effect. Not only have we seen historic highs for cut prices for the Easter holiday, but there has been a rush to chase livestock after Easter and into the summer. This will keep prices high throughout the summer and we don’t see a lot of relief in sight until the August/September time period.

     American Lamb is the meatiest, best -tasting lamb in the world. Thanks to sophisticated breeding and nutrition programs, American Lamb is now milder and has a more delicate flavor.

      Lamb has become the "darling of American chefs," according to Gourmet magazine executive chef Sara Moulton, and can be found at white tablecloth restaurants throughout the United States. It fits well in today's consumer lifetsyles that call for versatile, great-tasting foods that are easy to prepare.

 

American Lamb:


*is nutritous and great-tasting


*has better eye appeal in the retail meat case


*is receiving promotional support to rebuild awareness and demand


*is popular at white tablecloth restaurants where food trends often start:




"In this new millenium, it seems that lamb has paid its dues and can be found on many a menu, if not permanently, often as a special."

—Chef magazine, May 2001

MOUNTAIN STATES ROSEN