tag:blogger.com,1999:blog-7722450241796668592012-02-16T21:21:56.678-06:00Amy~Johns Custom Meatshttp://www.blogger.com/profile/12078895644981639287noreply@blogger.comBlogger101100tag:blogger.com,1999:blog-772245024179666859.post-50959222530212492352012-01-28T14:54:00.000-06:002012-01-28T14:54:24.883-06:00

80/20, 85/15, 90/10, 97/3....How do they do that? Options are numerous at the meat counter. There's a range of choices to suit different lifestyles and recipes. For me, I choose my grinds based on what type of dish I'm whipping up.  Anywho, more to my point. Where do those lean to fat percentages come from on the ground beef packages? This is how we do it. Fairly basic really.  All you

Amy~Johns Custom Meatshttp://www.blogger.com/profile/12078895644981639287noreply@blogger.com3tag:blogger.com,1999:blog-772245024179666859.post-54485681057433288132012-01-06T17:29:00.009-06:002012-01-06T19:33:00.035-06:00

I use preventative medicine too when I feel it's needed.  I believe it is important that we as livestock farmers explain the needs or reasons of why this is used.  Let's be honest here.  Extremists will take numbers & construe them to look as something they are not in the real world.  Making it extremely difficult for the average person to decipher through all the muddle and find real world

Amy~Johns Custom Meatshttp://www.blogger.com/profile/12078895644981639287noreply@blogger.com2tag:blogger.com,1999:blog-772245024179666859.post-21173506418581420202011-11-23T19:25:00.004-06:002011-11-23T19:38:09.182-06:00

There are numerous hands that go into the creation of our Thanksgiving meals.  From the farmers working the fields to the final retailer or restaurant, America's extensive food chain is fascinating.  While we are truly thankful for all those steps from farm to plate, today we give #foodthanks for you.  Our customer.  Our friends.  Our extended family.  We are humbled and blessed by the community

Amy~Johns Custom Meatshttp://www.blogger.com/profile/12078895644981639287noreply@blogger.com0Warren, Kentucky, USA36.9838726 -86.1609683000000436.7766531 -86.44144780000003 37.1910921 -85.88048880000004tag:blogger.com,1999:blog-772245024179666859.post-46711782106243352552010-09-03T20:28:00.010-05:002010-09-04T09:08:17.552-05:00

When I strolled into the meat shop last Saturday morning, my E-mail inbox had a surprise waiting for me!  I received notification about yet another meat recall.  But this wasn’t just any old meat recall.  My eyes did a little double take. The recall was for a strain of E. coli known as O26. So, what’s the big deal you say? Without getting too sciency and geeky, here’s the gist of it… Generally,

Amy~Johns Custom Meatshttp://www.blogger.com/profile/12078895644981639287noreply@blogger.com1tag:blogger.com,1999:blog-772245024179666859.post-36895420500740555032010-08-06T15:37:00.000-05:002010-08-07T11:13:56.619-05:00

Those who know me well know that I’m passionate about my neighbor farmer friends and creating something truly special with them. There are so many untapped resources in this area. They should have the opportunity to be found, tapped, and rejoiced. I’d love nothing more than to take these small cattle farms from price takers on the national market to price makers in their own market. In fact, that

Amy~Johns Custom Meatshttp://www.blogger.com/profile/12078895644981639287noreply@blogger.com2tag:blogger.com,1999:blog-772245024179666859.post-79904947529837750882010-04-01T10:38:00.005-05:002010-04-13T07:58:54.606-05:00

I’ve become quite frustrated lately. I work hard for farmers every day, literally 18hrs (many times longer), 7 days per week, 364 (I take Christmas day off, mostly) per year. Even when I’m not physically in the meat shop, my brain is buzzing with ideas and opportunities to better my neighbor farmers bottom line and quality/value of life.  I work to teach them how to grab more dollar for their

Amy~Johns Custom Meatshttp://www.blogger.com/profile/12078895644981639287noreply@blogger.com11tag:blogger.com,1999:blog-772245024179666859.post-28889733621672226562010-03-10T21:14:00.001-06:002010-03-10T21:18:54.870-06:00

Debunking Fully Cooked “Hockey Puck” Burgers So, by now (unless you’ve been hiding under a rock somewhere) we all know that ground beef should be fully cooked to 160˚F before consuming to ensure safety. Cooking to an internal temp of 160˚F ensures that any nasties that may be present will be destroyed. We call this a “lethality step”. I recommend you use it regardless of what type of ground beef

Amy~Johns Custom Meatshttp://www.blogger.com/profile/12078895644981639287noreply@blogger.com2tag:blogger.com,1999:blog-772245024179666859.post-50046235584530475812010-01-02T15:35:00.002-06:002010-01-02T15:37:55.451-06:00

So one day I found myself intrigued with the twitter phenomenon. My inquisitive nature forced me join. Much to my surprise, what I found was a large selection of like minding farmers, foodies, agvocates, and businesses. But I found them arguing. Hmm, why are they at odds with one another? We all want the same goal don’t we? Where’s the disconnect? It didn’t take long to figure it out….my way is

Amy~Johns Custom Meatshttp://www.blogger.com/profile/12078895644981639287noreply@blogger.com2tag:blogger.com,1999:blog-772245024179666859.post-55872058032926353032008-04-02T11:59:00.020-05:002008-04-05T10:02:17.254-05:00

So what exactly do all those terms that you are bombarded with in your local supermarket chain actually mean? I'll try to clear up some of the confusion. Supermarkets are synonymous with "branding" beef products. What does this do for you, as a consumer? Well, in my personal opinion, its purpose is to flat out "trick" you into buying something that, with the proper education, you would not

Amy~Johns Custom Meatshttp://www.blogger.com/profile/12078895644981639287noreply@blogger.com0tag:blogger.com,1999:blog-772245024179666859.post-79587498390661267722008-03-19T19:12:00.009-05:002010-01-04T09:38:28.906-06:00

Welcome South Central Kentucky to our new blog spot. This is my first official post and it's quite exciting to be real honest with you. I should start by telling you a little more about what we do here at John's Custom Meats. We are located in the Hydro community in Eastern Warren County, just west of the Barren County line. We operate a small cattle farm known as Split Creek Farms and have

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