Our Blog: What's Cookin' At Potash Bros.
Category: Meat, Poultry and Fish
May 25, 2010 | Permanent Link
1. Preheat grill. The grill is ready to cook on when you can hold your hand five inches above the grate for 2 seconds.
2. Have everything nearby. Tongs, platters, etc. should be ready close by so you don’t risk burning your food to run inside for something.
3. Be safe. If the flames flare up, turn off burners. Use baking soda instead of water to quell the fire.
4. Be gentle. For juicier meat, use tongs instead of a fork, so you don’t stab the juices out.
5. Let it rest. Before slicing meat, let it rest for a few minutes to let the juices distribute. You can also lose precious juices by slicing too soon, even to check the meat for doneness.
Filed Under: Cooking Tips, Meat, Poultry and Fish
May 05, 2010 | Permanent Link
This week’s specials include Miller’s Amish Chicken, natural chicken grown at a local, independent farm. As we talk more about where our food is coming from, and what, exactly, we are eating, you may be wondering –– what are the differences between various poultry items we find in the supermarket? Let’s discuss.
A capon is a young, male chicken that has been neutered. This produces white and tender breast meat. Capons are traditionally served at Christmas in France and Italy, and Easter in the United States.
A chicken is the most common and widespread domesticated animal and there are more chickens in the world than any other bird. Usually weighing 3-4 pounds or more, and is a standard supermarket broiler (or broiler/fryer). There are many ways chickens are raised, including kosher, free range and organic.
A Cornish hen is a miniature “game” bird that is a cross between the White Plymouth Rock and Cornish breeds. They are available when they weigh between 1 and 2 pounds.
A Guinea hen is originally from West Africa and have been known in Europe since classical times. The meat is a little darker than chicken, is leaner and more flavorful, but without much leg meat.
So, now you know a little more poultry!
Filed Under: Meat, Poultry and Fish
March 12, 2010 | Permanent Link
The word corn in corned beef is actually a bit misleading. In this case, the meaning for the word corn is a “small hard particle, a grain, as of sand or salt.” Corned beef is most commonly a brisket cut of beef that is cured in a salt brine, sometimes with spices.
Corned beef has become popular in the U.S. for the Reuben sandwich, and, of course, as a celebratory dish eaten around St. Patrick’s Day.
Corned beef and cabbage became popular in America when Irish immigrants used it as a substitute for their traditional dish of Irish bacon and cabbage.
Works cited: Wikipedia, WiseGeek
Filed Under: History, Meat, Poultry and Fish, Seasonings, Seasonal
January 28, 2010 | Permanent Link
You see the labels: Certified Angus Beef, U.S.D.A. Choice, Select or Prime. But how many of us know what they actually mean?
Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978. Angus cattle is a breed of polled (hornless) beef cattle, originating in Scotland and introduced in 1873 to the United States. The Angus cattle have low, compact bodies and are known for the fine quality of their flesh, and are thought to be higher quality beef than other breeds of cattle. In order to be certified, the Angus beef must meet a list of high beef standards by U.S.D.A. Graders.
The Choice, Prime and Select grades refer mainly to the marbling of the meat, but the Graders also factor in the age of the cattle. Prime is the grade of beef that contains the greatest degree of marbling (fat that is interspersed with lean muscle). Prime is usually the most expensive, as less than 3% of the beef graded is Prime. It has the greatest degree of tenderness, juiciness and flavor.
Choice has moderate marbling, and Select refers to beef that has the least marbling, which makes it the leanest, but may not be as tender and flavorful as the other two grades. Choice seems to be the most balanced, with enough marbling to create juicy tenderness and flavor, and is less expensive than Prime.
Mmm, let’s fire up the winter grill! Or maybe the broiler.
Works cited: The BBQ Report, Wikipedia, Ask The Meatman
Filed Under: Meat, Poultry and Fish
November 10, 2009 | Permanent Link
Howard Kauffman and his family have been raising turkeys on their independent owned and operated farm, Kauffman Turkey Farm, located in Waterman, Illinois, for over 70 years. The Ho-Ka turkeys are minimally processed with nothing added, and each turkey has a government seal of inspection.
“Our Turkeys are grown from one day of age until they are dressed in the farm’s federally inspected plant. We raise our birds with the emphasis on quality. This means that the turkeys grow more slowly and develop a richer flavor and denser texture.”
Check out the Kaufmann Turkey Farms fun facts.
Call to order you fresh Ho-Ka or fresh Rosebud turkey, or frozen Norbert or Butterball turkeys from your local Potash Bros. store today.
Filed Under: All Natural, Meat, Poultry and Fish, Seasonal
October 09, 2009 | Permanent Link
Potash Bros. is pleased to announce that we are now carrying fresh, all natural meat from Niman Ranch.
In a recent article “Getting Real About the High Price of Cheap Food”, Time Magazine said that Niman Ranch “produces beef that many connoisseurs consider to be among the best in the world”.
Niman livestock are
- Humanely raised on sustainable U.S. farms and ranches
- Never given antibiotics
- Never given any added hormones
- Fed all vegetarian feeds
Check out the new natural meat section at Potash Bros. today.
Filed Under: All Natural, Meat, Poultry and Fish
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