Protect Your Family & Guests
Browse 100’s of free meat buying and safe handling tips, meat buying articles, cooking tips for beef, poultry, pork, lamb, veal and wild-game and safe handling tips for meats and other foods.
Free meat recipes for beef, pork, lamb, veal, game, fish, seafood and a variety of ethnic recipes and much more.
Enjoy a no cost 20 page Barbeque Cooking eBook with our compliments!
Immediate download 24/7. Tell us where to send it below!
“Data submitted by this form will be secured and used solely by Meatnplace.Com”
Check out our frequently asked questions page, we update often>>> FAQs
The content is from our research and our own experiences in the retail meat business.
Articles beginning with “About” are sourced from USDA and FSIS.
Tip/Question Of The Day 25th June 2018
How many grades in beef?
Most beef offered for sale in supermarkets in the US is graded US Choice or Select. Some upscale markets may offer U.S.Prime
US Prime beef is mostly sold to hotels and upscale restaurants, and usually marketed as such.
U.S. Prime – Highest in quality and intramuscular fat, limited supply.
U.S. Choice – High quality, widely available in food-service industry and retail markets.
The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content (more and well distributed intramuscular “marbling”) than Choice.
U.S. Select (formerly called U.S.Good) – lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness.
U.S. Standard – Lower quality, yet economical, lacking marbling.
U.S. Commercial – Low quality, lacking tenderness, produced from older animals.
Utility, Cutter, and Canner grade are primarily used by processors and canners.
Recipe of the Week 25th June 2018
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 ½ tablespoons olive oil
- 1 garlic clove, minced
- ½ cup chopped onion
- 1 tablespoon lemon juice
- 1 ½ pounds of shrimp, peeled
- In a small bowl, mix together Cajun seasonings together (salt, pepper, cayenne, thyme, red pepper flakes, and paprika).
- Place 1 tablespoon of olive oil in a pan, and add onion and garlic.
- Sauté over medium heat for about 2 to 3 minutes.
- Add remaining olive oil and lemon juice, and place shrimp in a single layer in the pan.
- Sprinkle shrimp with Cajun seasonings on both sides.
- Cook shrimp until its no longer pink (about 1 to 2 minutes per side).
Other Cooking Methods
If you’d rather grill or roast your shrimp instead of using your stove-top, that’s perfectly fine! For grilling, simply place all ingredients in aluminum foil, seal it up, and grill on high heat for about 10 minutes. To roast this shrimp recipe, drizzle oil on a baking sheet, place shrimp (coated with the other ingredients) on the baking sheet, and roast in the oven at 400 degrees for about 6 to 8 minutes.
Serve your shrimp over a bed of rice or pasta with grilled or sautéed vegetables.
WASHINGTON, June 12, 2018 – J Bar B Foods, a Waelder, Texas establishment, is recalling approximately 410,985 pounds of beef brisket smoked sausage products due to an adulterated and misbranded ingredient, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain a pork casing, which is not declared on the product label, and may cause an allergic reaction in some individuals.
The ready-to-eat beef brisket smoked sausage products were produced on various dates from June 21, 2016 to May 29, 2018. The following products are subject to recall: [View Label (PDF only)]
- 12 oz. vacuum-packed packages of “H-E-B TEXAS HERITAGE SAUSAGE SMOKED WITH NATURAL HARDWOOD BEEF BRISKET.”
Lot codes, packaging dates and other identifying label information may be found here.
The products subject to recall bear establishment number “EST. 7066” inside the USDA mark of inspection. These items were shipped to retail locations in Texas.
The problem was discovered on June 12, 2018 in response to a customer inquiry that a beef smoked sausage product did not specify pork casing as part of the ingredients statement.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify that recalling firms are notifying their customers of the recall and that actions are being taken to make certain that the product is no longer available to consumers.
Consumers and members of the media with questions about the recall can contact Adam Bosi, president of J Bar B Foods at (860) 787-7511.