Joel

🐄 This is something quite interesting, a map of the Beef processing plants in the USA and Southern Canada and their Open / Closed status.   Click here

This map does not provide the details of each day's slaughter by plant. The only information available is the daily total on the USDA daily slaughter and beef report.

🐖 The Pork Checkoff created this map of Pork processing plants in the USA and their Open / Closed status.   Click here

I work in the food industry and some businesses are taking advantage of the grey area on the definition of what "Local" or "Locally Sourced" actually means.    The other day, I was in a meeting, and the buyer asked me what my definition of "local" meant..   I shared a recent experience I had, listed below:

I was once at a St. Louis grocery store, one of the higher dollar franchised companies from out of state touting fresh items, locally sourced, etc.   I was in the meat department and was looking at the smoked meats items.   They all had the words "Locally Made" on the labels.    I asked the meat manager if they were made by Burgers, Double G, Miller (all great companies) or someone else locally..  He then said, "No, we have our processing smokehouses outside Denver, Colorado".     I asked him, how could this be considered "Local", and his reply was: "Three states touching is "local".    I asked him where that was defined, and if he considered 3 states touching as local, then what did he consider something made within 50 miles...   Needless to say, I was quite frustrated that a company would risk taking advantage of a grey area, and mislead its customers like that. 

According to the USDA.gov web site, their loose definition is:

"Local food is defined as the direct or intermediated marketing of food to consumers that is produced and distributed in a limited geographic area. There is no pre-determined distance to define what consumers consider “local,” but a set number of miles from a center point or state/local boundaries is often used."

In a 78 page report on "Trends in US Local and Regional Food Systems" to congress, their definition of local identifies local as:  View the Report Here

I drove by a Steak & Shake today in south St. Louis today, and they were open for business... with a full parking lot.     Some are still open

I personally prefer to have the bone in the steak.   I've called them bone in ribeyes as well as rib steaks in the past.   I agree with Larry, I know of two oder guys in my home town that will argue with you if you ever call it a bone in ribeye.        Great Poll!!!

Proper Cold Storage:  Most restaurants have dedicated coolers for their beverages, meats, fruits & vegetables.   However, sometimes smaller restaurant / bars may not have the luxury of multiple coolers.   Even beverage coolers used to store meats, when set at 32 degrees, can still get as high as 50 degrees inside, depending on the number of times the doors are opened.   This fluctuation and increase in temperature is a huge negative effect on your fresh meat shelf life.   Note below, the loss of 7 days shelf life, when temperatures climb from 32 to 37 degrees F on chicken.  

• • The USDA reports that Fresh Chicken 🐓 when held at the listed temperatures, has a limited shelf life from pack date to spoilage:
  • o 32 F        18 days to spoilage
  • o 37 F        11 days to spoilage
  • o 42 F        8 days to spoilage
  • o 47 F        6 days to spoilage
  • o 68F         2 days to spoilage

• • • The USDA reports that Fresh Pork 🐖 🐖when held at the listed temperatures, has a limited shelf life from pack date to spoilage:
  • o 31 F        14 days to spoilage
  • o 36 F        9 days to spoilage
  • o 41 F        5 days to spoilage

I guess I had better keep a better eye on the kids when they stand at the fridge with the door open for 5 minutes...   I'm turning my refrigerator down to 32, or as close to it as possible.   👍

Feast Magazine just did a great article on Wenneman Meat Company, and it's locally raised beef program.     As someone who has worked for Wenneman for over 8 years, and a life time customer, this really shows just how important it is for Wenneman to offer quality products.     I sell to wholesales customers of various categories and quantities.   I compete with the conglomerate warehouse providers who also sell paper products, cooking ingredients, soaps, etc...  I sell meat, and that's my focus.     THANK YOU to all of my highly valued customers who have given me the opportunity to EARN their business, respect and friendships.    

Read the Article Here

It's interesting to see how many meat companies are now trying to get into the alternative "meat" market.   

I can say that Bill is a highly accomplished chef.   He's a great guy as well.    I too had his cod last week and felt that the beer breading was some of the best I've ever had.   The fries were perfectly fried and they have an addictive seasoning on them.    I ate EVERYTHING on my tray.     Great job Bill and Frankly Sausages on the RFT article and continued success!!  👏 🐟 🍟 

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For years, I have walked by the meat case at Wenneman Meat Co in St. Libory, IL.   Finally, I decided to take a few home and smoke.   WOW, was I surprised.   Actually, I was frustrated that I hadn't bought them before.     In all actuality, a country style rib is just a thick cut pork chop, but cut with a band saw through the bone and half of the pork loin center. 

I put my basic rub on the country style ribs and put them in the smoker for a couple hours at 225 degrees.    I was so happy with the results.  The pork loin section stayed moist, and the outer edges had the extra juiciness of pulled pork.    I highly recommend you give them a shot sometime.   

I bet Country Style Ribs would be a HUGE hit with some of the smokehouses, since no one offers them.  This would set them apart and be a great "special"

Where do I begin?    First off, you have an award winning chef and his wife, both who understand the phrase "hard work", expect great results.    Both Elisa and Rick Lewis have put their all into their new, (and very own) Grace Meat + Three restaurant in Tower Grove.     Rick was able to get his hands on the old "Sweetie Pie's" restaurant on Manchester.  This restaurant space was already a great space, but it needed TLC.  Rick had the floors leveled and redone.   They look great, showing age, but willing and ready to handle the masses that soon will pass through the door starting in weeks to come.  

So much of the building was left, but cleaned, refinished or painted, but the bar area was redone, and it looks great.   The space will seat a lot of people, I apologize for not getting a number, but if you've been to a restaurant that Rick was running, you will agree that regardless of how many tables there are, they will be filled.   The restaurant has two sides of windows, letting in so much natural light, and the space is just nice and open.     The kitchen appears to have been completely redone, and ready for mass amounts of homestyle cooking for lots of happy customers.   You also gotta love the old International 4100 Truck hood over the kitchen entrance. 

Well, now for the St. Louis Style Ribs review...   Rick has been playing around with different items from day to day, fine tuning his equipment and processes. I was lucky enough to get sent home with a slab of St. Louis Style ribs.   I didn't think they'd make it home, as they smelled too good in the car.   I'll just say that my family should be proud of my restraint, so that they could have the opportunity to be some of the very first to ever have Grace Meat + Three's St. Louis Style Ribs...     I warmed them up a bit in the oven, and dinner was served....     

Drum Roll...............    Many times, I'll have ribs that I take home, but they're too hot or has too much chili powder on them for my kids to enjoy.   Well, you won't have that problem here... Rick has a great blend of rub on his ribs that was lightly sweet, it didn't taste like a mouth full of sugar.   The smoke ring and flavor on the ribs was well balanced, you could taste the smoke AND the pork.     By the time I warmed these up for my family, it was nearly 6 or 7 hours AFTER meeting with Rick and Elisa in the morning.   They were still tender, and not dried out.      My entire family LOVED the ribs, and look forward to the other meats, and all of the "+ Three" items as well.  

Elisa and Rick, you've done a great job so far.  I have faith that you'll continue to do great, and we can hardly wait to eat there as a family.  Thank you for the sneak peak (taste).     Cheers, Joel

I apologize... I don't have any photos to share, but follow the Grace Meat + Three on FB for updates.

CLICK HERE TO GO BACK TO THE TableGab.com main web site to read about other restaurants or chefs

I've been long awaiting to have my opportunity to meet Alfredo, of the new Casa Juarez restaurant in Maryland Heights off Dorsett (west of 270).   For months, I've been waiting for the chance to meet Alfredo, as he's a busy man.   The new Casa Juarez started after gutting the structure.   Where do I begin... First you walk into a room that has items for sale, not just junk items either.   These are authentic items that would accentuate any home.  A few steps into the dining room, and you have your choice of sitting at the bar if you want to catch a game, or a large family style seating area, with no TV's where you can focus on a great meal with your family.   

I did my best to listen to the passion in Alfredo's voice, and was just drawn to all of the efforts he's put forth so far, and all the family events he wishes to have going forward, as well as giving back to the community and schools.  Not only does he hope you have a great meal, but there will be a lot of history taught, all you have to do is ask and someone there will be able to tell you stories about Mexico, traditions, history and more.    The open kitchen will have true authentic Spanish fare, possibly including beef cheek or tongue tacos.   Personally, I've had both, and prefer beef cheek meat tacos... it's like having shredded prime rib meat in your taco, very delicious.    I look forward to Alfredo's take and all they have to offer...

Tequila classes and samplings will be held, and you can even purchase your own bottle of high end tequila, and they will pull it out of storage from a display case each time you come in.   A huge outdoor patio will be available, as well as cigar smoking area, beer garden and more will be built.   WestPort is booming, and Casa Juarez will definitely be a hot spot for all.

I now live 40 miles away, but will definitely make the drive often with my wife, (kids too at times).      This will be one restaurant to watch for and add to your calendar.   Cheers Alfredo, thank you for your time and friendship!

Photos were with cell phone, sorry if they didn't turn out that great.... 

Welcome to the forum Andy!   Feel free to create your own photo albums, do your own restaurant reviews, share recipes and more.   There's a lot of great things going on in the St. Louis food scene.   Enjoy the forum,

Joel

Welcome to the TableGab.com food forum Wendy.   Feel free to start your own photo albums to share your photos from restaurant visits, your own creations or whatever you'd like. Thanks for joining, I hope you enjoy the forum.

Joel

The looks really good!    I have not had that item yet, but they do have really good food.  

They've always done a great job in the Loop, I'm sure they'll do really well in South Hampton.    Can't wait to see what they do with the space.  

Bacon Shortage??   The Aporkolips is here, or is this Bacon Gate?   

The USDA Cold Storage December Report came out January 24, 2017 and shows a huge reduction in the cold storage volume of pork bellies.  THE amount in cold storage is DOWN 4% from last month and DOWN 67% from this time last year.  This means that belly & bacon prices will rise and probably stay up through the summer.   http://usda.mannlib.cornell.edu/usda/current/ColdStor/ColdStor-01-24-2017.pdf 

Wenneman Meat Company in St. Libory makes over 10,000 lbs of its award winning bacon each week said that they were going to keep making enough for their customers demand, however the price just has to go up to reflect their fresh belly costs.

There are a lot of different bacons out there, some sliced paper thin to appear to have more slices in it per package (retail package), some thicker like the more common 14/16 slice per pound.  Either way, people love bacon and will buy it, perhaps just not as much.   

It will be interesting to see what chefs do to subsidize the bacon crave.. Perhaps Canadian Bacon will have a comeback, beef bacon, or specialty hams, all of which are great breakfast items.   Now, just how do I wrap my scallops or filet with canadian bacon?  Hmmmm 

I was able to get my hands on some well trimmed brisket deckles (brisket nose) and decided to give them a try...   after all, can you ever have too many burnt ends?

I put Meyer's Prime Rib Butter Rub on the deckles and let them refrigerate for 2 days.

225 degrees after a cold smoke..  I didn't have a set amount of time to smoke these, I just watched my temperature probe.

 I would occasionally flip them in the smoker for an even heat. Once they hit 202 degrees, I pulled them and let them rest for nearly an hour

Here's the last pic... I didn't want to waste time taking pictures... I wanted to eat.   

TableGab.com is proud to announce that it will be offering a set of Gunter Wilhelm Executive Chef Series knives to one lucky chef or cook.    The first 50 chefs to share at least one of their own recipes will be eligible in the drawing.   The drawing will take place once 50 different chefs share their recipes in the Chef Recipe section.

Knife Set includes 26-pieces:

Registration is simple:  You can create your account with the button below or go to www.TableGab.com/register/ and create an account.   You will then receive a validation email, click on the confirmation link and your membership is set up.   Just send the Admin or Joel a PM to get your credentials changed to "Chef".   This will give you permissions to post at least one of "YOUR" recipes in the appropriate Chef Recipe section.    Post your own recipe in the appropriate forum category and thats it.    

See some of the recipes already shared in the TableGab.com Food Forum:  http://tablegab.com/forum/35-favorite-chef-recipes-only-chefs-can-post-here/

Please share this thread with other chefs who have great recipes to share as well.   Cheers and Good Luck!, TableGab.com

On 12/14/2016 at 0:30 PM, Fish Heads said:

Definitely that time of year!!    Thanks for the pictures...   No potatoes?   how long will you cook?  Will the asparagus get soggy cooking too long?

I did add potatoes half way through since I added baby new potatoes... I actually had to let everything else cook down to make room for the potatoes.   As for the asparagus, yes, I pulled that back out and put it in for the last hour or so.  I did leave the thicker asparagus stem bottoms in the bottom of the crock pot under the meat so it didn't overcook.

Thanks for the compliments, cheers, joel

Katie's Pizza & Pasta Osteria continues to hit home runs in St. Louis!!   From their "Give back Tuesdays" to recently receiving the award "Shaping StL" and now 40 under 40... Katie Collier continues to set standards on business practices and giving back to the community.   Great job Katie & Ted..  Thanks for all you do!  

http://www.katiespizzaandpasta.com

Rick's a great chef, very creative and driven... but a great guy on top of that.   He likes to meet and talk with his customers.  Congrats Rick!!!  

It's pot roast season... here's how I do mine...     I have the biggest crock pot I could find, I could put more vegetables in if I had more space...

First I start off with about 5 lbs of choice boneless chuck roast.  First, i cut up all the vegetables...  Celery, Onion, Radishes, carrots, potatoes

I season the pot roast with a rub or in this case Myers Prime Rib Butter Rub.   Then I make a bed of vegetables on the bottom of the pot.

  I put the thicker piece in the middle, and cut the second piece in half to fit around the outside of the thicker piece.

Then cover the meat with the rest of your vegetables, seasoning and add 1/2 cup of water...  Turn the crock pot on low and let it go...  I did end up adding new potatoes and cramming them in there to where the lid barely would stay on... luckily mine has the travel clamps to hold the lid down.

Enjoy!