Putting (live)stock in global warming
April 25th, 2014
How cheeseburgers and climate change go hand in hand
The United Nations has released its latest report on global-warming, a hefty piece of writing that is officially titled “The United Nations Intergovernmental Panel on Climate Change.”
Among their recommendations for saving the world from global warming they have included some obvious changes that include subsidies for renewable energy, more nuclear power, and the abandonment of fossil fuels.
Okay.
However, the gang over at the U.N. has decided that less meat consumption also belongs on the list of recommendations.
At South Shore Meats, a fourth generation, family run business that combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts available (that includes beef), we can now only minimally support the U.N.’s findings.
Is there any merit to the idea that wolfing down burgers and dining on premium steaks impacts climate change?
Sure, there are plenty of reports that suggest the methane from livestock produces greenhouse gases. The Food and Agricultural Organization has been studying this for years now and suggests that minor efficiencies would return huge results.
FAO has found the biggest source of emissions was in feed production and processing. The Rome-based agency said that existing methods, including changing animal diets and farming animal feed more efficiently, could reduce emissions by up to 30 percent.
Problem solved!
At South Shore Meats, we aren’t about to get involved in the climate-change debate. Every UN report about global-warming is followed by a NASA report that suggests the earth stopped “warming” two-decades ago.
But if it is widely accepted that C02 is bad for the environment, then let’s reduce emissions. If that means the farming industry needs to be more efficient, then let’s become more efficient.
Just don’t touch my steak (or my cheeseburger).
Carlo Crocetti
Fast food wing idea fails to take flight
March 31st, 2014
Sometimes even the big guys get it wrong.
Take McDonald’s and its idea to add wings to the menu. Apparently the product managers at the giant food chain outkicked their coverage on this one.
According to Bloomberg Business Week, McDonald’s is waving the white flag on the chicken wing market, promoting its Mighty Wings at a discount price “until supply runs out,” the article said.
The discount is currently at 40 percent as Mickey D’s previously advertised the wings at $1 apiece and has pulled back to a paltry poultry price of .60 cents per wing.
When the campaign began, McDonald’s bought 50 million pounds of wings. That is a hefty investment. Why was the hamburger giant getting into the business of wings?
It is all about market share. How do you grab a hold of and hold on to that fickle fast-food customer? Fast food is about convenience first, with quality, health, and selection coming in as afterthoughts. But if you can get past the quality and health ramifications, it is a good bet you are going for selection.
Dominoes and Pizza Hut started adding wings to their delivery packages. Wendy’s offers a “spicy chicken” which traditional wing lovers might substitute for a wing craving. And, of course, there is KFC.
All of these fast food joints have a share of the market. McDonald’s wants to tap into that share. So they offered up their own version of bone-in, deep-fried wings.
So what went wrong?
Maybe the McDonald’s customer doesn’t want wings. Maybe the typically wing eater is looking for more of an authentic, multi-sauce option than McD’s is willing to offer.
Maybe the wings just weren’t that good.
I know we’ve talked about McDonald’s before, but I want to reiterate that I am not against the fast-food chain. Even as the operator of South Shore Meats, New England’s premier wholesale portion control meat manufacturing facility, I will admit to being seen at the Golden Arches drive-thru.
Either way, there were reportedly 10 million pounds from that original order left over at the end of 2013.
Analysts are saying the company will either break even or take a slight loss on the product.
Carlo Crocetti
The Price You Pay: The Rising Cost of a Good Steak
February 6th, 2014
Chef Michael Formichella is president and co-owner of Chella Foods. He is also the author of the “Chef’s Table” blog and in a recent post he raised an interesting question;
How much would you pay for a good steak?
As an example, he uses the recent purchase of a 22 oz. prime, bone-in ribeye steak that had been specially purchased for a customer. The steak sold for $85.
While that is expensive, it is not out of line for quality meat, especially given the rising cost of beef in the U.S. The industry seems to have been hit by a “perfect storm” that includes a rise in feed costs, downsizing of herds, drought, and the increasing proliferation of imported beef.
The rising cost of beef, and the corresponding hit restaurateurs take to their bottom line, is the main reason that South Shore Meats has placed such a premium on portion control.
South Shore Meats continues to be the industry leader in developing creative, portion control strategies to help restaurateurs deliver prime cuts without cutting into profits.
The company specializes in unique solutions for providing the finest center-of-the-plate cuts while streamlining operations and increasing profits. South Shore Meats has created a new paradigm of Quality, Consistency, and Profitability for the wholesale meat industry.
As an example of South Shore Meats’ innovative approach to portion control, we have developed a 3oz Medallion from the 6oz Tenderloin Tail which is a bi-product from the Filet Mignons that are processed daily.
We cut down the Tenderloin and we are left with a 6oz tail. The first cut is the 3oz Medallion and the leftover tip is mixed in with our random weight Tenderloin Medallions.
The cut, quality, and pricing create a high-end product with maximum profitability for the restaurateur.
Cut, quality, and pricing is what sets South Shore Meats apart.
Chef Formichella’s story goes on to talk about the cost of steak in other parts of the world, such as a top quality A5 grade Wagyu steak that can cost $500 or more in Tokyo. While we may not have to worry about such exorbitant prices in the U.S. in the short-term, the trend continues upward.
Stay ahead of the curve with our portion control strategies. Learn more at southshoremeatsonline.com
Carlo Crocetti
South Shore Meats
South Shore Meats hails alternative steak cut
December 28th, 2013
Specialty cut rivals the much-hyped “Vegas Strip” steak
While the food and beverage media falls all over itself to promote the new “Vegas Strip,” South Shore Meats continues to deliver the higher-end “Boston Strip” to its clients throughout the Northeast.
The “Boston Strip” is a much better cut.
After several years of trial and error and support from the meat researchers at Oklahoma State University, Dr. Tony Mata has a brand new discovery that he calls the Vegas Strip.
It comes from an uninspiring area of the carcass that butchers tended to turn into ground chuck, but Mata insisted there was a jewel in all that fat, cartilage and gristle. For his efforts, Mata has become quite a media darling, appearing on the national news to tout his find.
Mata told CBS News’ Dean Reynolds that if you used “standard butchering procedures, following the seam” on the piece of meat in question, there’s no way to get a good cut. However, if you follow his patented procedure, which he’s trained butchers to perform in as little as 25 seconds, one can actually trim the bad from the good.
With all due respect to the “researchers” at Oklahoma State, simply cutting around fat, gristle, and cartilage doesn’t guarantee a good steak.
At South Shore Meats, we have much larger sample size than the “several years of trial and error,” that now gives us the Vegas Strip.
We have been using the Boston Strip cut for generations.
The Boston Strip comes from the bottom sirloin butt. Once discovered, it became part of our standard offerings due to its flavor intensity, juiciness, and unique bite. It is a prime example of the Old World craftsmanship that has made South Shore the preferred wholesale portion control meat manufacturing facility in New England.
The Boston Strip is perfect for marinating, as this particular cut’s unique attribute is the ability of the muscle to absorb outside flavors.
The Boston Strip is best grilled from rare to medium rare with a pinch of fresh ground black pepper and a healthy dusting of kosher sea salt. Let steak rest for two to three minutes, then slice against the grain and fan around the plate with whatever sides are desired.
South Shore Meats is a fourth generation, family run business that combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts available.
We won’t be using the Vegas Strip.
All the best –
Carlo Crocetti
When is “the other white meat” considered “done?”
December 2nd, 2013
Research suggests consumers prefer cooking to appearance rather than taste
Pork was the subject of a recent study to determine consumers’ reaction to how the meat was cooked. The results go a long way to explaining the battle that pork has in elevating its status in the cooked meat paradigm.
In the throes of that battle, a late 80s marketing campaign portrayed pork as “the other white meat.” The hope was that positioning pork along with real white meats (pork is only white after cooking) like fish and poultry, it would be seen as a healthier alternative to red meat.
Now it seems that consumers are cooking the redness, and therefore the taste, right out of these pork products.
While the USDA recommends cooking to 145 degrees Fahrenheit with a three minute rest, research suggests consumers are more apt to eat pork when it is cooked to 170 degrees.
The difference in that “doneness” level?
The way it looks.
While cooking pork to an internal temperature of 145 degrees is considered “safe” by the USDA, and offers the optimum flavor and texture, the participants in the research complained that the meat didn’t look done.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility manufacturing and we are use to working with and perfecting the finest cuts of beef, pork, lamb, and veal for white-tablecloth establishments throughout the Northeast.
At South Shore Meats, we not only know how to cut the meat, we take great care in learning the optimum way to cook it as well.
Here is the basis of the study; 300 people in Atlanta, Baltimore, Boston, Chicago, Dallas and Los Angeles were surveyed. While 61 percent of respondents said they have a meat thermometer, less than 20 percent use it to check to see if pork is done. Instead, they cut into pork to check the color, letting the juices out.
So more than 150 of the subjects have a meat thermometer, but only 60 were using it to determine “doneness.” By cooking to “look” rather than temperature, the study shows that pork-eaters were more often than not eating well-done pork.
The problem with well-done pork is that it will be tough and dry. That’s not good for the pork industry.
To combat the perception that a medium-rare piece of pork chop, roast, or tenderloin isn’t “done” pork producers united this summer for the “Cook It Like A Steak Campaign.”
So much for “the other white meat.”
Sincerely,
Carlo Crocetti
South Shore Meats
ABOUT SOUTH SHORE MEATS
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility manufacturing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast. This fourth generation, family run business combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts in the industry.
South Shore Meats is located at 12 Taylor Avenue in Brockton, Ma and provides portion control cuts to all major food distributors in New England. More information is available online at southshoremeatsonline.com
South Shore Meats partners with major regional foodservice broker
October 29th, 2013
Brockton-based portion control specialist strengthens regional distribution reach with new agreement
South Shore Meats, New England’s leader in the wholesale portion control meat manufacturing industry, has announced a partnership with A.J. Letizio Sales and Marketing. The company will begin representing South Shore Meats in the foodservice marketplace for center-of-the-plate cuts and other meat products.
A.J. Letizio is a fourth-generation family business thriving as expert marketers in fresh foods, namely meat, deli, in-store bakery, seafood and in-store foodservice.
A.J. Letizio Sales and Marketing represents products for major chains, independent retailers, wholesalers, distributors, convenience stores and club stores, following a century-long family tradition for specialization in the area of fresh foods.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast. This fourth generation, family run business combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts available.
This commitment to excellence has allowed South Shore Meats to create a new paradigm of Quality, Consistency, and Profitability for the wholesale meat industry.
“I am very excited to be working with A.J. Letizio Sales and Marketing again,” said Carlo Crocetti of South Shore Meats. “Both companies have similar backgrounds and generational legacies, with an unparalleled commitment to customer service. It really makes for a perfect fit.”
South Shore Meats is located at 12 Taylor Avenue in Brockton, Ma and provides portion control cuts to all major food distributors in the Northeast. More information is available online at southshoremeatsonline.com
Google “steak-out” reveals Mickey D’s meaty ingredients
September 24th, 2013
Is the new steak option really an upgrade?
Let me start out by saying I am not anti-McDonald’s.
I am not exactly the poster child for healthy eating and have indulged myself quite a few times on McMuffins on the way to work. Sometimes eating crappy food can be a guilty-pleasure.
However, as the operator of South Shore Meats, New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast, my radar goes up when fast-food types start talking about steak.
McDonald’s recently announced it was launching “a new thick, juicy steak” as an option on all of the company’s available breakfast sandwiches.
Okay. Fast-food restaurants don’t typically don’t go all out when it comes to meat, chicken, and fish. We’ve all seen the chicken nuggets-beached-with-ammonia video circulating on social media.
So what exactly are the ingredients of this “new thick, juicy steak?”
Now you might think that as a fourth generation center-of-the-plate meat cutter, I would have inside information on what McDonald’s is using for beef.
Nope. I went to Google.
Here is what I found.
Previously, this “steak” option was only available on the bagel breakfast sandwich.
The main ingredient is “beef.” That piece of beef has over 1150 grams of sodium. 255 milligrams of cholesterol and 230 of its 550 calories coming from fat. That’s before you put it on a muffin with American cheese, onions, and liquid margarine.
The article states says “on the positive side it raises the menu quality.”
Really?
As portion control specialists, we at South Shore Meats would suggest leaving 1150 grams of sodium out of your breakfast options.
Don’t forget steaks when planning Labor Day ‘13
August 29th, 2013
Steaks on the grill.
Labor Day weekend is one of the big “grilling” holidays, along with the Fourth of July and Memorial Day. For many people, that means burgers and dogs, and maybe some barbecued chicken finding its way to the grill.
For me, it means steaks.
If you’re going to fill the gas tank, clean the grates, and invite people over to usher out the Summer of ’13 in style, you need to throw on some steaks; ribeyes, skirts, strips…sirloin tips, you get the picture.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility manufacturing and we are use to working with and perfecting the finest cuts of beef, pork, lamb, and veal for white-tablecloth establishments throughout the Northeast.
I’m actually the fourth generation of this family-run enterprise and have learned how to combine our state-of-the-art portion control concepts with the Old World craftsmanship that has been passed down through the ages.
At South Shore Meats, we know steaks. So here’s an insider’s recipe for making the perfect grilling entrée for your Labor Day guests.
When it comes to grilling, my go to steak is the ribeye. For simple seasoning, brush it with olive oil before dousing with a generous portion of Kosher Sea Salt and freshly-ground black pepper. Season to taste.
The key to searing a ribeye is to get the grill as hot as possible. We’re talking 550-700 degrees hot. While the steaks are still in the fridge, put the grill on “high” and walk away.
When you hit that target temperature, place the steaks at angles of 10 and 2 o’Clock for proper grill marks
The objective here is to sear the steaks. Closing the lid of the grill here is not necessary. We are looking for surface heat. Closing the grill will bake the steak. Do not do this. Searing the steaks will lock in and trap a lot of the fat and juices. The salt and pepper will create a crust-like surface also.
I prefer my steaks to be rare or medium rare. When the steaks are done, place them on a surface to cool down for a couple of minutes before serving. Do not cut immediately after cooking or all the juices will escape. If taking this to the next level fits your taste, sometimes I like to add a nice compound garlic butter on top of the steak to enhance certain flavors.
Enjoy your Labor Day and thank you for visiting southshoremeatsonline.com.
Sincerely,
Carlo Crocetti
South Shore Meats hails the proper burger blend
August 12th, 2013
In selecting the proper burger blend, I like to keep it simple. At South Shore Meats we prefer the robust flavors of certain cuts, such as rib-eye, chuck, and hanger with the sweet tones of brisket blended in. Keep the fat/lean ratio at about 80/20 and cook medium rare.
Perfect.
Or perhaps you prefer the latest burger craze that was grown in a Petri dish by some scientists in the U.K.
The burger-hatched-from-stem-cells debuted in London last week with mixed results. While some are hailing it as a scientific breakthrough that could one day revolutionize the food industry, others are pointing to the real issue.
Taste.
According to Josh Schonwald, a Chicago-based author who served as a tasting volunteer, the concoction lacks the fattiness of regular meat and could be described as an “animal-protein cake.”
Not what I want on my plate for the upcoming Labor Day cookout.
The scientists, funded by Google founder Sergy Brin, are experimenting with ways to grow meat in labs as an alternative to raising livestock, which (according to one study) contributes 18 percent of greenhouse gas emissions and uses 30 percent of the world’s ice-free land.
A noble effort, for sure, but misguided in my opinion. For one, if we are not raising livestock for beef, what are we doing with the livestock? Are they roaming the Great Plains? Wandering down Main Street? If the value of these animals is reduced by a meat-alternative, how will they be treated then?
The original All-American hamburger was created by grinding up trimmings from cut steaks that contain various pieces of steak and associated fat that when cooked has become an iconic American food staple. In fact, it is as much of a symbol of America as the automobile and a summer afternoon baseball game.
The alterna-burger is made using fetal bovine serum, taken from the blood of calf fetuses. The serum cost $250 a liter so the cost of producing the burger is astronomical. If the fake meat were to become accepted practice it is still at least two decades away from mass production.
Burgers have become a high-end product of late, with white tablecloth establishments opening up to accommodate the demand for the perfect burger. Hard to imagine the American public trading in rib-eye, chuck, and hanger with the sweet tones of brisket for fetal bovine serum…..
South Shore Meats enters into distribution agreement with U.S. Foods
July 24th, 2013
Leading foodservice distributor will make South Shore Meats products available in the Greater Cleveland area.
South Shore Meats has announced a partnership with U.S. Foods to distribute South Shore Meats specialty products in Cleveland, OH.
U.S. Foods, one of the country’s leading foodservice distributors, has signed on to make South Shore’s Bourbon Street Sirloin Steak Tips and Bourbon Street Turkey Tenderloin Tips available to restaurants and other dining outlets in the Cleveland area.
“Our partnership with US Foods and Stockyards has been an amazing one,” said Carlo Crocetti of South Shore Meats. “US Foods has the logistic capability to enable us to service our customers nationwide. They can take our product and get it into the hands of small restaurants, sports bars and pubs in the region.”
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast. This fourth generation, family run business combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts in the industry.
South Shore Meat’s Bourbon Street Sirloin Steak Tips and Bourbon Street Turkey Tenderloin Tips are part of the company’s extensive line of marinated products.
“With the Cleveland branch of US Foods offering our Bourbon Beef and Turkey Tips to their customers, South Shore Meats has the opportunity to expand into other parts of the country,” Crocetti said. “This is something we could not do on our own.”
South Shore Meats is located at 12 Taylor Avenue in Brockton, Ma and provides portion control cuts to all major food distributors in the Northeast. More information is available online at southshoremeatsonline.com
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SOUTH SHORE MEATS
12 Taylor Avenue, Brockton, Ma 02302
t: (508)-941-0458 f: (508)-586-8551