Aspartame in Milk Without a Label? Not exactly.

Regardless of how you feel about aspartame, milk, or flavored milk, there is no conspiracy here. The dairy industry is not asking FDA to allow them to add sweeteners like aspartame to milk and hide it from you.  Let's clear this up.

As with most web inspired uproars, I don't know where or how this originated but I read it on Natural News here. They got it wrong. Way wrong and in doing so, aided a flurry of unnecessary panic along the information highway.

No, I don't make milk. I'm a butcher. I make meat. I make meat under USDA inspection. In order to do that, I am intimately engrossed in labeling regulations and jargon. How they come about, how they work, and what their purpose is.  This whole aspartame hoopla is a misunderstanding of regulatory jargon. Let me explain. In order to do that, we're going to have to touch on food label regulations. I apologize in advance because this will be a bit lengthy. Hang with me please.

First, let's take a look at the request by the International Dairy Foods Association (IDFA) and the National Milk Producers Federation (NMPF). You can read the entire request in the Federal Register here.

Breaking down the jargon...

The petition is asking FDA to change the standard of identity of milk (and 17 other milk and cream products) to allow any approved sweetener (both nutritive and non-nutritive) to be allowed in the optional characterizing flavoring ingredients (example: chocolate or strawberry).

Key words: Optional. Flavoring. Nutritive. Non-Nutritive.

The main difference between nutritive and non-nutritive is that the latter is zero to very low calorie sweeteners used to increase sweetness without adding extra calories. Like putting Splenda in your coffee instead of table sugar.

They are not asking to just toss in some aspartame to regular milk and keep it on the down low.

Now we need to explore some basic food labeling regs and jargon.

Most all foods have a standard of identity. The standard for milk (can be found here) allows "optional ingredients". One of those allowed optional ingredients is "Characterizing flavoring ingredients". Within the characterizing flavoring ingredients only nutritive sweeteners are included in the current standard of identity. These sweeteners used in flavored milk like chocolate or strawberry, for example, show up in the ingredient statement. Here's a random chocolate milk label I found.
Note the ingredients.

INGREDIENTS: REDUCED FAT MILK, HIGH FRUCTOSE CORN SYRUP.....

In this example, HFCS is included on the ingredient statement. Now. Already. It's there. Just look for it. HFCS is a "nutritive" sweetener. This complies with the current standard of identity for milk.

This is where the lunacy of labeling regs comes in....

What if I told you that milk could already use sucralose, aspartame, or other approved safe non-nutritive sweeter and does it now as long as it follows a few additional requirements. 

Ah'ha! Yes. It can. And does...

thanks to this little gem known as the Nutrition Labeling and Education Act of 1990 which sets out requirements for foods whose name are based on a standardized term (like milk) AND a nutrient content claim (like reduced calorie milk). Full text available here. Welcome to my crazy world. Glad you could join me.....

Now, as it currently stands, "non nutritive" sweeteners may be added (and equally declared in the ingredient statement) IF the label makes a nutrient content claim like reduced calorie or __ % fewer calories as an example. Take a look at a screenshot of Nesquik. For full view see here. This is an example of a non-nutritive sweeter used as an ingredient in the flavoring of milk that is making a nutrient claim. In this case "No Sugar Added".

This is a screenshot from Nesquik. You can see the full view here on their page.

This example is using sucralose (Splenda is sucralose based) and acesulfame potassium (aka Ace K), non-nutritive sweeteners. It is right there on the ingredient statement. Nesquik makes a claim, "no sugar added" and calorie claims. Because of this claim, this complies with the standard of identity for (chocolate) milk. Had it not made the claim, it could not be called chocolate milk because sucralose is added as the sweetener and not sugar or other nutritive sweetener.

Now take a look at a snapshot of Nesquik's "Chocolate Milk" without any caloric or sugar claims. This is a regular standardized milk with no nutrient claims. Note the ingredients.

This is a snapshot from Nesquik. To see full page view here.

In this product, sugar is the sweetener. Sugar is a nutritive sweetener which complies with the milk standard of identity.

In each example, the sweetener is not hidden. It is still required to be in the ingredient statement. The petition to change the standard of identity will not change that. Aspartame, if added, would be right there on the container listed in the ingredient statement.

If you choose to avoid it, you absolutely can. The necessary information is there to help you to purchase the type of milk that suits your needs best. It is not being hidden and is not being proposed by the dairy industry to hide it from you. 

All they are asking to do is allow non-nutritive sweeteners without making a nutrient content claim on the package (like  No Sugar Added or Reduced Calorie). They are simply asking that the standard of identity of milk make more sense. The sweetener, whatever is used, will be right there on the label in the ingredient statement.

No gimmicks. No conspiracy. Just a huge misunderstanding.

Now who wants some milk? I certainly do! ...but I'll be checking those ingredient statements to make sure I get the milk I'm looking for.

The Great Steak Dad's Day Giveaway

How to enter:
Find us on Facebook.  Like our page.  Then like or comment or both! on the steak giveaway picture (above) on Facebook.

One (randomly chosen) Winner will receive:
2 - Big Boy Dry Aged Ribeye Steaks |  Thick Cut  at 1-1/4"
1 - Grill Tools Essentials with Apron
1 - "Like Pig Butts" Tee (Large or Extra Large available)

Pickup in our shop.
But hurry!  We'll announce the winner Friday (June 15th) at 12noon on Facebook.
Good luck and Happy Grilling!

We'd be super appreciative if you would help us qualify for some much needed funding for our butcher shop.  Super easy.  All you have to do is:

Go to https://www.missionsmallbusiness.com/
Log in.
Search for "John's Custom Meats".
When our business pops up, just click "vote".  Easy Peasy.
**NOTE: Some have had problems finding our business on the mission small business page. The search function they use is kinda cumbersome. You have to enter our business name with the apostrophe or it won't pop up.  You can copy and paste John's Custom Meats and you should be good to go.  Thanks so much for all your support.  You are the best!

Will you be cooking out this weekend?  Tell us what's on the grill!  Inquiring minds want to know. :)

Celebrate Mom: Fun in the Sun Mom's Day Giveaway

We love our mommy customers!  In honor of all those mother figures we're having a great big 'ol giveaway to celebrate how much you mean to us.  Our "Fun in the Sun" Mother's Day loot will send one lucky winner off to the lake or pool in style.  Oh, yeah...one more thing. We're going to help you fill up that picnic cooler with a grill worthy meat bundle that's sure to tantalize the taste buds. We're even throwing in the grill tools!  What's not to love about that?!

Visit us on facebook for another chance to win!  First, like us on facebook.
Then, when you see this picture on our page, just "like it" for one entry into our drawing.

The winner will receive all of the following valued at over $200:

Thirty-One Gifts beach bag bundle ~ Pleated Top Beach Tote, Coordinating Silk Scarf, Thermal Picnic Cooler, Coordinating Lime Green Zipper Pouch (handy!), & an Icon Coin Purse in the shape of a Sailboat. Cute!

These prints scream summer!  The beach bag is a nice large size to hold all of your goodies. The thermal picnic cooler has plenty of space to pack away a nice lunch for a family picnic and the zipper pouch is great to store little things you don't want to get lost.  The cute sailboat is a coin purse. How practical!
Nice large size too. Could easily be used to keep your favorite lip gloss in for touch-ups.
So many uses. I just love Thirty-One gifts!

Here's another look at all the Thirty-One Gifts items separately.

Also included, a great beach towel to coordinate with the Thirty-One Gifts goodies.  Made from soft velour cotton in a nice large size. 36" x 72"

The Big One® Cabana Beach Towel from Kohls

Our giveaway would not be complete without a fantastic meat bundle from John's Custom Meats!  Grill Worthy Bundle includes: (2)  Angus Beef Dry Aged Ribeye Steaks, (1) package of our own housemade Bratwurst Sausage Links (6 links per package), and (1) Seasoned Rotisserie Chicken ready to cook. 

Is your mouth watering yet?

We'll even toss in these essential grill tools, wrapped up in a handy apron, to cook it all up with.

Stainless Steel Grill Tool Essentials with wooden handles.

That's right ladies!  We adore you.  We think you deserve something special.  Don't worry men. We're cookin up something special for your day too.

Here's how to enter for a chance to win.

1.  Like us on facebook and when you see our giveaway post picture (the one at the beginning of this post), give it a like.  That will give you one entry in our drawing.

2.  Comment here on our blog.  Let us know what your favorite grill worthy cut of meat is.  That will give you one entry in our drawing.

3.  Shop in our meat shop this weekend and enter in person.  Just leave your name and a method of contact (In case you win, we need to be able to get ahold of you).  That will give you one entry in our drawing.

Hint: If you do all three, that will give you THREE chances to have your name drawn!:

This weekend is a great time to shop with us in our store.  We'll have a nice selection of fresh meats available.  Some include: 

Beef

Top Sirloin Steaks or Roasts, Ribeye Steaks, T-Bone Steaks, Bone-In NY Strip Steaks, Tenderloin Filet Steaks (limited!), and Chuck Roasts and Stew Meat.

Miller Poultry (available Saturday after 10am)

Rotisserie Chickens (Pre-seasoned), Whole Fryer Chickens, and Boneless Skinless Chicken Breasts

We'll also have housemade Bratwurst and Sugar Cured Hickory Smoked Slab Bacon (pre-order encouraged!).  If you want to be sure to not miss out on our bacon, you can pre-order it here.

In addition, we have some pre-packaged & boxed steaks in our freezer case.  Each steak is individually vacuum sealed so you can just thaw what you need when you need it.  Our storefront is open for shopping Friday and Saturday from 9am-6pm.

If you're loving those cute Thirty-One bags, my best gal pal, Laura Cross is a Thirty-One Gifts Consultant.  You can check out all of the great items on her page here.  They have a sweet special going on 'til the end of this month. Spend $31 and get 50% off a handbag. Nice!

Our giveaway will run through Tuesday, May 1st.  We'll announce one lucky winner on our facebook page on Wednesday, May 2nd.  

**Please NOTE: We can not ship this.  In order to be eligible to win, you must be able to pick your prize up in our shop.  

Good luck!  I hope you win.  

Any questions?  If not, let's get this party started.

Fat Fun

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 need is a good gizmo gadget, some handy doohickies, a couple thingamabobbers, and a lug 'o beef.

First I need a gadget.  We meat processors love gadgets! 

Gizmo  Gadget  Whatchamacallit 

This is a fat analyzer used to measure fat & lean ratio in ground meats. Handy lil contraction it is.

Next, we need Doohickies and Thingamabobbers.

Gizmo Gadget's Doohickies & Thingamabobbers.

The circley contraption is used to measure the portion of ground to be analyzed.  The mini pancake maker thingy holds the ground while it is being cooked, and the tube holds the juices and fat to be measured.  Exciting stuff right here folks. :D

Now we need something to test.  Moving on to the BEEF!

This is the lug I'm testing from.  It is about 70 lbs or so.

Let's start analyzing.

Circley Doohickey ~ Measuring the portion for sampling

Perfectly measured mini tube 'o beef.

Mini tube 'o beef in the pancake maker doohickey.

Beef pancake!

Mini Pancake doohickey inserted into Gizmo Gadget...waiting.

Working...

Done! Yes, I totally ate it afterwards. ;)

The results. Oh the anticipation!

Sampling results. Note my super professional note taking abilities. Woot!  Yup. That's my daughter's crayon.
Use what's available. :-)   

I did three random samples based on the size of my batch. Sample #1 tested out at 18% fat (thus 82% lean). Samples #2 & #3 tested out as 21% fat to 79% lean. Taking an average leaves us with a batch of  80/20 or 80% lean to a 20% fat ratio.   

There you have it.  Fun with fat ~ Meat Processor style.  Oh, one more thing.

Workin girl meat coat.

I noticed I could really use a new meat coat.  Donations may be sent to the "Amy needs a new meat coat fund" at 5180 Hydro Pondsville Road, Smiths Grove KY.  Thank you! :o)

What's an ounce of prevention worth?

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 information on the what & how antibiotics are used in livestock farming.  

Cattle farmers, it is damn freakin time you begin to tell your personal stories.  Stop with the science mumbo jumbo ping pong back and forth.  We love our animals no matter how large or small our farms are.  We do what we believe is best for them with  the information we have available to us at that time.   Just as we raise our children different, farmers raise their livestock differently.  Not better or worse.  Just different.  I know this.  Let the rest of the population know this too.

Last spring was a perfect example of when & why I utilize preventative antibiotics.  Here's my story.... 

Kentucky was flooding.  The rounds of thunderstorms & torrential rains would not give us a break.  I was putting my daughter on the school bus when I noticed a mama cow, Sandra Dee (yep, I'm a total Grease fanatic!) had separated herself from the herd.  The creek was well out of its bank and she was on the bank.  I knew instantly that something was wrong.  Keep in mind that lightening was roaring all around me...and her.  Lightening was so bad that day that a tree was struck and on fire only about maybe 100 or so feet from where I stood.   I went to her which was no small feat! The farm was flooded.    

She was in labor and in trouble.  She had prolapsed but something else was wrong.  She couldn't move.  I tried to get her up.  She couldn't and made no attempt to stand. She was in deep mud.  From the ruts in the mud, it appeared that she had fallen.  I suspected her leg was broken or maybe even her hip. I needed help to help her and her calf.  It was a slaughter day at our slaughterhouse so that meant the boys & John were tied up with farmers & livestock comings 'n goins so I was on my own. Grabbed my cell & called for backup, my handy dandy vet. Unfortunately, I was not the only farmer in need that day.  Flooding was wreaking havoc all over the area. It would be a couple of hours or so before the vet arrived. 

I worked with her through the downpours & crashing lightening.  Never left her side but to run to the shed for this 'n that or whatever I could find that I thought might help.  The water was rising at a rapid pace.  This was not going to be easy and was not how I had planned to begin my day.  A little about me.  I'm 5' tall on a good day.  I'm not big & mighty but I am a damn good (and determined) woman farmer.  What we women lack in muscle brawn we make up for in brains & leverage.  I stabilized her the best I could with miscellaneous stuff I'd gathered around the area & the shed.    

Sandra Dee

Vet arrived.  Confirmed my fears.  Not only was she obviously terribly prolapsed (she was an old cow, goin on maybe 13 years or so I forget exactly), her hip was shattered. <--Correction: Butcherboy has corrected me, as he likes to do frequently. ;) Sandra was 14 going on 15. Now that we have that out of the way, back to my story...
I knew what we had to do but that didn't mean I had to like it.  I was going to lose her.  I had to make some fast decisions.  There wasn't time to mull all this over & weigh out options.  She was in pain and her calf was going to die.  I decided I wasn't going to allow her to suffer any longer.  I loved her & was determined to save her calf.   I called John who was just on the other side of the farm at the slaughterhouse.  I need JB.  Tell him to bring the gun.  We can't save her. 

JB was there in minutes.  I patted her on the head, closed my eyes,  and with a tear in his eye, she was out of her misery in an instant.  We quickly switched gears.  Vet helped pull the calf and Charlie the bull calf entered this world.  As he was working on the calf, I dropped down on the muddy bank.  I guess the adrenalin had stopped.  I don't know.  I just wept.  I was so sad to lose that Sandra Dee.  The reality of what all had happened so fast just hit me all at once.  Now keep in mind, a dead mom, a muddy flooded bank, and a crazy wild thunderstorm is not the ideal time or place for a calf to come into this world.  This is where my preventative medicine became a necessity in my mind. 

Charlie the bull calf

JB quickly carried the calf through the flooded barnlot to my pickup truck that was parked on the road.  There was too much mud & flood waters to get the truck inside the lot.  I ran over to our old chicken coop, threw down some fresh straw, and ran to the house to grab some towels, blankets or whatever I could find to get the calf dried and warm.  First colostrum is essential to a calf's health.  The vet got a bag & shoved a tube down him.  Success.  Shot of antibiotics and his job was finished.   I got the calf comfortable, warm, and dry and then headed to town exhausted, muddy, and bloody to buy some milk replacer....medicated milk replacer.  Why?  He needed the best shot I could give him to survive and for me that was it.  

Colostrum by tube

After a few failed attempts, we finally had our first successful bottle feeding on day two I believe.  The kind where more went into the calf's belly than on me!  He was going to be alright.  After a month or so, I began transitioning him from medicated milk replacer to more hay and medicated calf starter feed.  With a little help & assurance from an initial shot of antibiotics and the ongoing coccidiostat medicated milk replacer and supplemental feed, today he is strong and healthy.  Charlie is now a member of our herd grazing pasture & chomping hay.  And when he hears his mama (me!) shaking a bucket of feed, he comes a runnin to greet me.  I couldn't be more proud.

More in him than on me.  Success!

Mehhhrrrr!

Not once did money cross my mind during this whole fiasco.  Oh sure, months later the financial losses were something I had to deal with and did not thrill me to do so.  But in the moment, when a member of our herd needs help, money is the farthest thing from our minds.  I am not special or unique.  Most any livestock farmer I know would do (and has done) exactly the same things.  We love our animals and will do whatever we have to do to save them.  Our cattle are not just some no name animals dotting  our farmland.  Our herd is our farm and part of our family.  This example is partly why I don't want to see an all out ban on preventative antibiotics for food producing animals.  Farmers need these tools available to them when the moment arises.  There is no time to fill out paperwork, sort through regulations, or round up a large animal vet (in short supply, btw).  Minutes can mean the difference in life or death on the farm.  

These tools in place help us to care for our animals without the government mucking up our ability to do so.  As a mom, I'm thankful to have OTC medicine on the shelf at a 24hour mart when I need to treat one of my kids.  Do some people abuse this convenience?  Sure they do but responsible people do not.  Just as responsible farmers do not abuse preventative antibiotics. They are tools, not crutches, and should be treated as such.

This is the real story of American animal agriculture.  Farmers, what's your story?  What situations have you been put in that create the necessity for antibiotics whether therapeutic or preventative?  When have you found yourself in a predicament where time was essential?  

These are the stories folks need to hear.  Personally speaking, I'm on the fence on whether or not antibiotics are overused in animal agriculture.  I know what I do on my farm but I don't know what you do on yours.  I would like to (and I'm sure surely others would also) hear your personal accounts of why they are used, when, how they improve the health of your herd, or why you feel they do not or aren't necessary.

These are the stories you should be telling.

If you'd like to view other pictures from that day, you can see them archived on our facebook page here.

#Foodthanks to our Amazing Customers

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 that surrounds us.  You are the real stars. You've welcomed us into your homes to share in your family traditions. We could not be more honored. Without you, our faithful and loyal customers, our family business would not exist. You make it possible for us to continue doing what we love to do. Your continued support of local agriculture and our family’s passion of butchery is a daily blessing. 

Just saying thank you doesn't seem like enough. Nope. You deserve more. Soooooo, over the Thanksgiving Holiday I'll be putting together some special meaty treats in our Holiday Gift Guide (<--preview online) on our NEW Online Meat Market. Soon we'll have a Spectacular Giftable 12 days of Giving Meatagnaza!  Watch for upcoming "One Day Only" specials! 12 popular gift ideas over 12 days.  Each featuring a meaterrific price for 24 hours only. Stay tuned for that. It is going to be meatastic.  :D

That's still not enough. We want to show even more appreciation. Sooooo, join us on facebook for a giveaway!  Yep. Free stuff. Not just any 'ol free stuff.  I'm talking Award Winning Kentuckiness. So what's the loot?  A Grand Champion Kentucky Made Harper's Country Ham. What's not to love there?  Not local to us? Don't worry. This giveaway applies to you to.  We'll ship it anywhere in the Continental United States. Your in! Details on how to be eligible to win our Hamtastic freebie will follow in the next few days.  

We're not stopping there. We are truly grateful for those that have taken the leap of faith with us and joined us on our fledgling journey of our Online Meat Market. Sooooo, to everyone... EVERYONE that has placed an order online with us is getting a $15.00 cold hard - no strings attached - credit added to your account to use on ANY future online purchase with us. How cool is that? We appreciate you! Check your account. Grab something special for a friend, co-worker, family member, or just treat yourself to a lil sumpin sumpin. You deserve it.  

Thank you for allowing us to be a part of your memories. May your families be blessed and your meats be fantastic! We wouldn’t have it any other way. 

Increased Beef Oversight: Needed? or Overkill?

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, beef recalls are due to the well publicized virulent (bad … yes, there are “good” ones, too) strain of E. coli known as O157:H7.  For my small business, containing this ubiquitous threat can literally mean the difference of being in business or vaporizing our life’s work.  Yep, it’s the kind of stuff that keeps a gal up at night.  The O157:H7 strain of E. coli is an official adulterant under USDA regulations.  So now, what does that mean?

Well, it basically boils down to the fact that E. coli O157:H7 is highly regulated and strictly enforced with a zero tolerance policy.  This in itself is enough to drive a small (even large!) USDA inspected beef slaughter and fabrication plant mad.  Why?  Folks, there is no sterile raw meat product.  YES, you heard it here.  Not even a small slaughter plant can create a sterile raw meat product.  Try as we may, there are no guarantees.  I know, I know…you heard that grass fed beef or small family farms can’t have E. coli, Salmonella, or whatever bug.  You read somewhere that small slaughterhouses somehow create a magical, mystical safe meat. 

So tell me…how should I differentiate myself? and other off topic ramblings :)

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’s how I measure my success. Regional food systems are my weapon of choice. But, now well….I’m struggling. I’m struggling with our identity. What are we to call this unique value chain?

Local was the initial thought. It made sense. Everything we do is local. The farmers are local to me; their livestock is local to me. Heck, I drive past their fields nearly every day or at least every week. They are all livestock processing customers of mine and have been for decades. All processes needed to turn the livestock into meat are done right here. So, local made sense. Until….

Localwashing by corporations has taken advantage of the term local and in many ways has changed the perceived definition of local. I mean, you know, they don’t have enough sales. Lord forbid if they allow the smaller mom & pops and/or farms a teensy piece of the pie. That just wouldn’t be right, now would it? It’s a biz savvy trend that has certainly taken hold in corporate America. Want to see it in action? Just head on down to your favorite national chain supermarket, it’s likely you’ll see a bit of it. Heck, we’re even putting Farmers Market in our business name now. Heck yeah!

As if corporate America making things more difficult for us wasn’t enough…cue the farmers.

Just log onto twitter or facebook any given day of the week and you’re likely to see some article, Op-Ed, or blog post liked, shared, tweeted & re-tweeted & re-tweeted (oh, you get the idea) about how local food is bad for the environment, less efficient, too expensive, can’t “feed the world”, isn’t safer, and my favorite is that it’s actually “less safe”. I’m fairly certain that buying locally produced goods is also responsible for the inevitable apocalypse. In all honesty, I have yet to see that tweet but I’m certain it’s coming. In their defense, I will say those articles, Op-Eds, or blog posts will ultimately have a one or two liner about how great it is to have choices and supporting a local farmer through direct purchase is a nice feel good option, yadda yadda ya… Give me a break! Perspective people! Seriously, how many dollars am I taking out of your pocket by selling locally raised, slaughtered, and processed meats in my home town or home state? Will your crops take a hit because I sold a beef to my neighbor? Since I’m a farmer too, I’m well aware that you have more important things to worry about so how ‘bout putting your energy into that. Oh and in case you haven’t heard yet, us “local lovers” are just a bunch of hobby farmers. We have pretend farms, with pretend cows grazing on pretend pastures next to pretend creeks and streams. Still waiting on my pretend farm hands to come and help me tend those imaginary critters. Or wait? Did they come already and I just missed them? Invisible cloak and all….

Don’t even get me started on some beef advocates spewing factoid snippets about meat production. Beef is safe, wholesome, and nutritious you know. Let’s not forget affordable. Don’t tell me you haven’t heard that yet? At this point, it has been engrained in my memory for all of eternity. Folks, I make my living at making meat not only in the field but also in the slaughterhouse, equally important. I would argue more important on a food safety standpoint. My slaughterhouse is left with the challenges of controlling microbial contamination in meat, residues from irresponsible farmers, and BSE assumed risk. I work our food safety system 5 days per week, 52 weeks per year. I speak the language. HACCP, BSE, SRM, CCPs, SSOP, Pre-Req’s, Ecoli, STEC, Interventions, Deviations, Corrective Actions, Validation, Records Review, Adulterated, Microbial Sampling, Lethality, GRAS, OPEER, NOIE, EIAO, DO, FLS, IIC, PHV, OFO, NRP, residues, STOP, FAST, KIS, RVIS, Notice, Directives, CMPAF…just to name a few are regular terminology in my vocabulary. I don’t have to google it or read about in an industry handbook. I live it. I see 1000’s of carcasses of various species and qualities every year. With that, I see areas on a nationwide scale in the meat industry that need some work. Sliding them under the rug isn’t helping anyone. Perhaps a better method would be talking about your own cattle operation. Maybe share some recipes. Tell folks what you are having for dinner and how great it tastes. Yes, I know. I’ve taken the MBA too. I know what they tell you to say. Truth is, we as cattle farmers don’t have all the answers. We don’t know everything there is to know about the meat industry. Some of us don’t even know where the actual beef cuts come from. Why then would an industry choose to have us educate the public on its safety? Boggles my brain really. The majority of cattle farmers are not meat processors, meat scientists, microbiologists, or nutritionists. So why are we asking them to educate as if they were?

It seems I swayed a bit off topic. That MBA really gets my blood pumping. Now where was I?

Oh yes, how to differentiate. Why not set our meats apart with family farmer. Family farmers are what these folks are. All small farms, as most are in my area. Less than 100 head of cattle and most commonly less than 50 head. All of our livestock comes from small family farmers. So, makes sense to differentiate in that way. But no no, hold on! Can’t do that. It offends other family farmers who don’t sell into local or regional systems. Wait, I’m a family farmer too. Yes, you are. Fair enough.

Worse yet, there was a fairly recent meat launch in this state that stirred up a big ol fashioned ‘tucky rukus. You can read more about that here or here, and here. They chose to use the local and family farmer terminology as the marketing driving force and well, its vastly different from what we do here. “Locally raised in the fields of Kentucky” and “support local farm families and local economies” was their mantra of choice. That sounds warm and fuzzy doesn’t it? I feel all ooey gooey inside just typing it. It would be great if it was factual. Sadly, things are not always as they seem. It’s even partly distributed by a company in my own county. This being the same distributor that had zero interest of moving a more local meat prior to a Minnesota company dropping some bugs in their ears. Oh, but just ask them now! It’s great to support “local family farmers”! Doing a little good for the neighbor must give them the warm and fuzzies too.

Okay, so local and family farmer are a wash. What’s next?

Well, our state has a branding program. Kentucky Proud was originally intended to help promote Kentucky products. That should work right? Wrong. That meat launch I mentioned earlier also gets to use that label and the livestock used travels from Kentucky auction barns to Iowa feedlots to Minnesota packers and then back to Kentucky as boxed beef. Hmm, that doesn’t describe my product at all. Some would say that the Kentucky Proud branding has been hijacked by a few notable companies and some members of the Kentucky Department of Agriculture themselves. It is campaigning time you know and well, food politics are alive and well in the Bluegrass!

So now what? We’ve lost local, can’t use family farmers or Kentucky Proud. I avoid the term sustainability like the plague. What’s left? How can I differentiate my products?


Side Note:

To the naysayers: You don’t live on my street. You don’t walk among some of the best farmers in my state, the hard working men and women that I’m honored to call friends. You don’t see the farmland going to auction. Cattle herds being dwindled, pig farmers becoming an endangered species, grazing land being tied up into CREP or CRP. You don’t see the sweat, regret, and outright fear in their eyes. You don’t see the changing landscape of my farming community, generations of history of farmers going by the wayside. You see stats, numbers, and figures on a computer screen. I see people, farmers, and friends.

So just continue to brush it under the rug, pretend these counties that supply this state with the majority of its cattle don’t matter. You just go ahead and keep the facade up to get your elected positions secured. Oh, and when you lay down at night, just before you shut your eyes after watching the media coverage of your gaining leads in the polls….I hope you see a glimpse of what I see every day and remember that you got elected on the backs of these farmers. Good luck to you. Karma bites.

You might say to yourself; Amy, you seem to be angry. Well, I’d agree. It has become increasingly clear to me that I have become jaded. I’ve lost my balance. I’ve lost my patience and I fear my passion is next. I’m taking some time off to rethink, refresh, regroup, and hopefully come back as my more productive fun loving self. I’m beaten. I’m battered but I’m not broken just yet.

If you have any suggestions on how I can differentiate, I’d love for you to share them with me.  I'm off to follow age old mother's advice. "If you can't say anything nice, then don't say anything at all."  Fair warning:  I may have some trouble with this.....  :-)

Amy

Farmers: Why are you not angry?

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 farm. This takes on many forms.  I might note that I also have a farm and cattle, horses, and a couple of goats to tend to…

• How to turn that cull calf, heifer, cow, bull, non breeder, etc... into a gain rather than a loss

• How the seedstock farmer can make gains from bull calves during the downed market

• How the dairy farmer can convert grass into cash with bull calves

• How the small farmer can hold onto their farm through direct marketing both meat & livestock

• How the pig farmer can turn culls into value added meats

• How the tobacco farmer can diversify into alternative livestocks like sheep, goat, and rabbit on minimal land.

• Meat education, what cuts are best from their particular animal, how best to age the carcass and when not to.

• Services for livestock processing for your personal families use, USDA services to allow them to re-sell their meats direct to the public or HRI, value added services for specialty meats to add greater value to their bottom line, custom processing with value added processing for the hunter.

• Private branding, graphics design, consultation, website development, marketing insight, cattle management, feeding tips….

• I work with my local county cattleman’s association to educate farmers on regulatory changes that will affect their farms and the services that I can provide for them. (I.e. Downer ban, CMPAF FDA enhanced feed ban, etc…)

• Not to mention that I literally support several farmers of various species of livestock through purchase of their animals at above market prices. I put my money where my mouth is!

That’s just a small sampling of what I do for the farmer on a daily basis. I work for you, the farmer.

So I have to ask myself, why are you not angry? Why have you forsaken us?

This is the most drastic change to HACCP since its inception. In one swoosh of the regulatory pen; USDA can take all of that away from you. These validation issues are literally putting every single bit of that at risk. The repercussions are dire. The mounting costs to operate a facility such as ours are already a burden. Most of which I realize that you do not understand. With added changes pending, this will be a financial burden that I and hundreds of plants like ours across the US will not be able to bare.

Who are we to pass these added costs along too? By costs, I mean literally $50,000 to $100’s of thousands of dollars depending on the services offered at that particular independent facility.

In my opinion (shared by hundreds of independent processors across the US), this is a systematic approach to eliminate the already dying breed of independents that work for you! And to make matters worse, this does not improve the food safety of our country’s meat supply. It only further consolidates it. Also important to note: All the major organizations and associations are opposed to this pending change.

Are we really that unappreciated? Is all my work for naught? Do you really worry more about HSUS than us and those like me across the US?

I ask you…why are you not angry? Why are you not standing up for us? Why are you not spreading the word? Have you even bothered to tell your local STATE or USDA inspected processor who likely does NOT even know this bombshell is coming? Will you not stand up for us? Why?

AAMP has requested an extension to the comment period, but have not gotten any written grant of extension. Therefore, it is strongly advising that comments be submitted by April 19, 2010. Individuals wishing to comment should submit comments to the email address DraftValidationGuideComments@fsis.usda.gov or to the Docket Clerk, USDA, FSIS, Room 2-2127, 5601 Sunnyside Avenue, Beltsville, MD 20705. After April 19th, FSIS will begin its review on the comments it receives and its process of deciding how it will proceed with respect to the validation of HACCP systems.
-Source: AAMP

For further information, please attend #meatcamp tonight on twitter. You may also find valuable information at these following links.

AAMP
NAMP (pdf)
MEATINGPLACE
Provisioner
Penn State: Dr. Chris Raines @iTweetMeat – Do You Feel Validated?

Will YOU not act?

UPDATE: The comment period for this draft guidance material has been extended until June 19.  Don't let the time expire!  Share your comments and let your voice be heard.

There has also been a FaceBook Group created for information sharing, questions, etc...  Please join, No butcher,No Meat! here.

Debunking Fully Cooked “Hockey Puck” Burgers

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 you are preparing.

I hear grumbles already! I’ve heard it time and time again...charred, overcooked, hard as a rock, hockey puck, you name it.

Not so, I say! You’ve just been using the WRONG burger! See, I’ve been eating fully cooked burgers for eons and they are always juicy and delicious.

I was doing some quality checks at the meat shop on some ground beef that we had just processed. I always test a sample, cook it, taste it, and evaluate it. Yeah, I know. It’s a terrible job! Basically, if I won’t eat it then I’m not selling it to you. Hmmm, I thought to myself. Hey! This would be the perfect time to show the juicilicousness of a fully cooked burger… IF you use the right meat from the get go!

This particular ground beef was from cattle that were entirely pasture, forage, silage finished. These are raised without the use of antibiotics or growth hormones. We also single source our ground meat, never jumbled up w/a gadzillion different sources. I ran a fat analysis on my burger and came to a conclusion of 85/15 lean to fat ratio. This was perfect for me because this is exactly how I like it! Anything leaner and well, yeah you might end up with a hockey puck.

AND, the burger did NOT disappoint!

C’mon into my test kitchen. Well, not really. It’s technically our break room but it serves the purpose and test kitchen sounds swanky!

I pre-heated my handy dandy electric skillet to about 375˚F give or take.

Here’s my patty.

Just about ready to flip! Remember not to keep flip flopping your patties. Just one flip will do!

After turning.

 


















Just look at that beautiful browning. Seriously YUM!!

Okay, time to take your temperature Mr. Juicilicous Goodness. Now I couldn’t tell you how long I cooked it. Honestly, I wasn’t paying attention. I’ve done it so many times that I just know when to stick the thermometer in. Sorry! :)

OK, so I’m not a food photographer! I can’t be Ms. Wonderful at everything. Gimme a break already!

At least you can see that the internal temp of my luscious burger is beyond 160˚F. It’s perfectly safe and I can feel confident serving this to my very own children. Also, take note of how clean the plate is.

Now for the real test! I hope you can see this. It was hard to show just how juicy it was. I took my spatula and mushed it for you. I hope you can see the juices running out.

 

Check out the plate now! Yes, all of those juices came from my FULLY COOKED to an internal temperature of 160˚F burger.

I mean really! Can you stand it! That’s one scrumptious FULLY COOKED grass finished burger! Voila!

P.S. You can pick yours up at our meat shop today! But hurry.

Attention Twitterverse: Direct Marketers, Urban Farmers, New Farmers….You just might need a team of advisors.

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 better than your way….I read it in a book somewhere, so it must be true….NYTimes says so, it must be fact…and now, the big screen theatrically describes it so I’m absolutely right and you are absolutely wrong. Now, I may be a born and bred Kentuckian but I’m not stupid. This ideology is just plain ignorant.


Which brings me to the motivation for this post.

A recent twitter conversation has made me realize that some people just really do not want or believe they need a helping hand. Some, it would appear, prefer to remain in a fantasyland of their own creation, an idealistic view of their beliefs if you will. My way is right so you must absolutely be wrong. This is sad on so many levels and well, I have to question this (It’s my nature. I question everything) because to me, this is peculiar.

Farming, local/regional food systems, livestock, and the meat industry in general are a huge part of my life. I consider myself to be knowledgeable, well-informed, and educated on the subject. I didn’t get this way on my own and I’m constantly learning more from others. This is the very core of farming and the meat industry, constantly learning, adapting, and ever evolving. When we stop listening to all sides of the debate, when we dismiss generational experience in farming or processing, we hamper progress, evolution, and our ultimate goal. We become close minded and ignorant.

Now, I’m a facts chick. It’s safe to say that I love facts. I tend to ignore (or at lease put less weight on) emotional pleas to make our world a better place, so to speak. I want facts from all sides of the debate. I can then evaluate those facts and come to my own hypothesis. So basically, I think for myself. I know this may be a hard concept for some to grasp but thinking for yourself is not really all that hard. I encourage everyone to give a try at least once. You’ll never find me believing something just because I saw it on a website somewhere from some unknown source. I weigh facts and opinion, make an educated decision and continue to evaluate that choice/decision. I never stop learning.

So, back to my reason for this chatter….

Along the way there were several voices that educated me through all aspects of these issues. In business, I would call this my team of advisors. It’s wise to have a team of advisors. You can’t expect to be an expert on every facet of your new venture, whatever it may be. Whether, it’s starting a new farm or shifting your farming operation into direct to consumer retail, or anything else for that matter. So, we surround ourselves with folks in various areas related to our particular operation.

I have an excellent team of advisors in the “real world.” These people range from small niche farmers to large corporate family farmers, to fellow Kentucky slaughter/processing house owners. Our team also consists of an array of professionals from diverse sectors of the Kentucky Department of Agriculture team, along with meat scientists from multiple Universities across the United States and even some beyond our borders. My advisors are numerous. Further nearly weekly advisors would be our microbiology laboratory, USDA segments, University of Kentucky meat and marketing specialists. We even seek council from members at University of Tennessee, Tennessee Department of Agriculture, and Retired Tennessee professors (one of my valued). The list doesn’t end there. I seek advice from chefs at our restaurant customer base, financial and small business advisors, etc…but I think you get the idea. We are ever learning, ever growing, and progress never stands still.

Twitter is a superb tool for an “unofficial” team of advisors. Grains of salt are needed of course, but there are quite a few extremely knowledgeable people available at a simple keystroke. And to think, I had to travel, phone, and snail mail my advisors when I need advice. As for my farm, my industry, and my business, I would consider these tweeps my “unofficial” team of advisors.

@iTweetMeat – Penn State Department of Dairy and Animal Science

@tweef32 – Mike Smucker, Smuckers Meats and a fellow slaughter/processor

@CarrieOliver – Carrie Oliver, a professed beef geek with a great attitude and a luv for artisan meats

@CallicrateBeef & @BuyColorado – Mike Callicrate a fellow direct beef marketer who appreciates the marbling & Bill Flentje, both appreciate supporting local farmers and buying meats direct.

@PoppyDavis – Poppy is a great resource for beginner farmers and small farmers

@bmarler – Bill is one heckuva food safety advocate. He’s also a trial lawyer, but I’ll look past that for a change (I’m just teasing Bill). He keeps me on my toes and keeps my food safety/regulation/HACCP knowledge at its peak. Be careful though, you might just find yourself on one of his CNN interviews.

@agchat – Oh #agchat, there are so many things to say here. It could really be its own blog post subject. Founded by @mpaynknoper – This is a weekly live twiversation that takes place Tuesdays from, 8-10pm ET. If you have an interest in food, farming, and all things agriculture related this is the place to be. Meet the real farmers who grow your food, the professionals that prepare it, the consumers who consume it, and all steps in between. I highly recommend this to anyone and everyone.

@foodchat – Kind of a spinoff of @agchat – This is also a live twiversation that centers around food. Join the live streaming convo every 3rd Tuesday from 8-10pm ET. If you eat, you might want to tune in.

Then there’s my fellow beef farmers who I find a great deal of value in…

@JeffFowle

@MegRaeB

@FarmerHaley

There are hundreds more twitter users that I find value in, each one in their own way. It’s eclectic, diverse, always entertaining, and well sometimes downright frustrating. This, to me, makes it interesting.

My advice, figure out who your virtual twitter team of advisors are and listen, ask, learn, share, and grow. It’s a much more productive plan than being bull headed, close minded, defensive, and ungrateful.

You just might learn something.