Congrats to all 3 winners 🏆. Well deserved 👏
Meat Matters December 6th to December 10th, 2021
JohnG5 last edited by JohnG5
Meat Matters December 6th to December 10th, 2021
Stay up to date with Jonathon, Austin, PatrickB and JohnG5 as they go through and bring you the latest and most important stories that effect the food industry. These articles can range from the impactful to the ridiculous, serious to scary!
Chef provides tips for avoiding gamey flavor in deer meat.
A look inside a high school meat processing program like no other in the state of Mississippi.
Muscogee Nation opens $10 million meat processing facility in Okmulgee County to tackle food insecurity
The Muscogee Nation held a grand opening for a $10 million meat processing facility on Friday, Dec. 3 near Beggs, Okla.
The federal government is helping meat processors in Maine with more than $1.3 million.
Expansion of meat processing happens in Missouri.
“Union workers at a Cargill Inc. plant that accounts for about 40% of Canada’s beef supply have accepted a new labor contract, averting a strike that threatened to disrupt the nation’s meat market.”
“AUSTRALIAN goat meat production has reached its highest level in 2.5 years, exceeding 6 million kilograms in the September 2021 quarter.”
Demand for New Zealand beef and lamb rising in the United States.
Sustainable Superfoods: Sophie’s BioNutrients Aims to Replace Soy as a Commercially Viable Protein Alternative within 5 years
“Sophie’s Bionutrients applies a high-moisture extraction process to microalgae, accelerating the commercial viability of microalgae-based foods.”
Post of the week!!!
The Post of the Week Winners for Week 6 are MCURRAN for meat processing and mfrievalt for Recipe. MCURRAN won with seven votes for his Willie’s Venison Jerky strips. mfrievalt stood out with seven votes as well with his Venison tenderloin with Pa’s Black Bull. Congratulations to MCURRAN and mfrievalt for their Week 6 victories.
In the processing category twilliams was the runner up with four votes and marzig20 had two votes. For the recipe category, PapaSop received four votes, HerbcoFood had three and Surg received two.
New choices to vote for will be released in a post on Thursday.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
JohnG5 congrats everyone 👏 it all looks so good 👍
I was talking to an Aunt of mine a few weeks ago and expressing how we’d like to get goats, and she asked why cuz she didn’t think they were good for anything. I told her the milk is easier to digest and would be good for meat depending on the breed. She made a face as if she had no interest in either. I’ve had lamb, but I’ve never actually tried goat.
Anyone else have comments or opinions about goat meat?
JohnG5 last edited by
Ridley Acres I had multiple neighbors that had goats. They usually sold them though and didn’t eat them. The milk wasn’t bad though.
Ridley Acres I’ve had it several times and it’s pretty good. I grew up in the Milwaukee area and every Summer the Serbian, Croation and Greek Churches would all roast a whole goat and a whole lamb on a spit for their church picnics. They sliced it off and served it in a pita or on flat bread with a Tzatziki sauce or with rice and a type of tomato sauce. It was very good.
Bob Stehlik If you think about it, a larger portion of the rest of the world eats goat as a primary protein source, us Americans are again the oddballs.
Ridley Acres Goat meat is delicious, just like any other male animal, you have to take care of business first. I have tried it stewed & roasted & like both when done right. We drank a lot of goat milk when I was a kid, from folks we knew that had goats. The flavor is definitely different, but I think that is due to non pasteurization. I think when it is pasteurized, it is not so strong. When I was in school, they had a big goat research center so I was always bringing home goat milk, goat cheese, & of course, goat ice cream & my wife & I both enjoyed it all. A lot of all this is what folks get used to & then working to get good or better results.
Is there an ideal age to harvest goat? I assume 1yr or sooner.
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Ridley Acres Those are the best. Cabrito.
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User last edited by GWG8541
calldoctoday when I was a young teen we were visiting family in Tennessee. My Uncle offered my 10 bucks, which was a lot of cash back in the day, to catch an old “Billy” so he could take care of business on the poor goat, with the intent of but butchering it later. I guess it had become destructive on one to many crops. Long story short, I earned 10 bucks, but it wasn’t the easiest thing to do. It was fun figuring out how to wrangle that thing. I think there are a few Hillbillies out there who will butcher a goat every now and then. I have only had it once and it was a long time ago. Like any animal, I assume its all about the processing and cooking.
GWG8541 & as part of the processing, the field work both pre, when it can be accomplished, & quick at all times, both for wild & domestic animals.
My dad grew up on a farm in Nebraska during the depression and raised hogs. Back then they didn’t castrate till the “jewels” had dropped. Occasionally only one had dropped so it was neither a barrow nor a stag after castration. He called it a ridgling. I remember one time when I was a kid he was frying up some bacon and he suddenly threw it in the trash can. My mom asked why and he said that bacon came from a da*n ridgling can’t you smell the boar pee? All I knew was I didn’t get any bacon that morning.
marzig20 We’ve been color coding our pork packages for a couple reasons, this being one of them. We were hoping to keep track of which animal produced certain cuts of meat, but we’ll be harvesting some intact boars @ 6-7mo so we want to make sure if they have any off flavor we want to be able to separate that meat.
Ridley Acres my dad would pick the worst time to tell his farm stories. We had just sat down to dinner with some roast pork I had cooked. He said when the weather got really cold his hogs would stop putting on weight. So his dad and him would go down to an auction and buy the worst looking horse they could find that would still be able to walk back to their farm for $5. They would put it down and skin it and let the hogs eat it. He said that really helped em put some weight on. Then they would sell the hide for $5. My ex wife about threw up and couldn’t finish dinner. Boy was my mom mad at him.
I’ve had goat, easy to get at a Halal (Islamic) market. Tasted to me like lamb.
marzig20 That’s both disgusting and impressive resourcefulness.
Ridley Acres it was during the depression. They had to do whatever it took to survive.