meat

M ontreal's smattering of Jewish delicatessens—anchored by the legendary house of smoked meat, Schwartz's—are astoundingly old-school in their approach to Yiddish food. Meats are cured in-house and sliced by hand; wall-mounted menus list only a few key sandwiches, steaks, and sides; and there's nary a salad or unpickled vegetable in sight. At the heart of the tradition is Montreal-style smoked meat, a cured brisket that's fattier than corned beef and moister than pastrami.  

Civic groups push for restarting beef talks with U.S. Taipei, Nov. 20 (CNA) A civic movement has collected enough signatures in the initial stage of a drive to launch a referendum on U.S. beef imports, the Consumers' Foundation said Friday, but the biggest hurdle to achieving the goal still lies ahead. The Consumers' Foundation said it had worked with the Homemaker's Union and Foundation, the John Tung Foundation and others since Nov. 1 to collect 132,402 signatures supporting a referendum to re-open

The government should address consumers' concerns and answer their appeals to ensure public safety   -Consumers' Foundation

 

The choice you make may affect your pocketbook, too. Here are some of the possibilities. Depending on whether you want a name brand, a bird injected with butter or just a turkey, prices range from around 35 cents a pound to nearly $1 a pound for frozen turkeys.  

The Bureau of Customs (BoC) has lifted the prohibition imposed on the shipment of imported chickens and other poultry products, thus allowing these products to enter Philippine ports later this month until January 2010 in time for the Yuletide season. In an interview, BoC Commissioner Napoleon Morales said the importation of millions of kilos of chickens has been allowed as a result of the shortage of this poultry product in the local market during holidays. "The first shipment of chicken goods will a

The first shipment of chicken goods will arrive on November 30 onwards but it will not go beyond January 31 next year. There will be 8 million kilos that are expected to come in during this period   -Napoleon Morales

 

Hunters all across Wisconsin will begin their quest for a trophy buck as the 2009 gun deer season begins today. In the Northwoods, hunters who are lucky enough to bag a large whitetail will have to find a top-notch butcher to process their venison. This area features several venison processing shops ready to see their business boom in the next nine days.

We’ve been busy already, so it’s been good so far. The deer kill is down but we’re still busy   -Tom Williams

 

A Salmonellosis is an infectious disease caused by salmonella bacteria. Salmonella bacteria can be spread by a variety of ways including raw or undercooked meat, poultry, fish and eggs. The symptoms of food poisoning may include diarrhea, nausea, vomiting, headaches and fever.  

The easiest way to add tons of flavor to your Thanksgiving turkey is to get under its skin. Literally. Rubbing a blend of herbs and spices both over and under the skin of the bird just before roasting imparts tons of flavor.  

A program that provides venison to the needy has seen a jump in requests. Carol Bretz, executive director of the Community Agency of Columbiana County, and Eileen Dray-Bardon, director of the Columbiana County Department of Job & Family Services, said Wednesday many people are taking the meat. The program gets the venison through Farmers and Hunters Feeding The Hungry, which allows hunters to donate deer to the program.  

That's all it took, the temperature difference between 95 and 98, to doom half of Annie Keegan Filion's brood of 400 turkeys earlier this year. Turkey poults are extremely sensitive to warmth, and only 3 degrees cooler made them chilly despite the heat. They piled up and then smothered.

One of them is, if you look at the major corporations that produce poultry, the way they handle and process their food, there couldn't be more things wrong with it.   -Mike Lata