Thursday, July 19, 2012

Safe Summer Cooking Tips

Did you know that cooking food to its’ required minimum internal temperature is the only way to reduce the amount of bacteria in food items? The minimum temperature changes based on what item you are preparing; having an accurate thermometer keeps you and your family safe from harm!

Below are some common items with the correct temperatures to reach for at least 15 seconds:

Ground Beef, Pork & other ground meats:       155 F
Steaks:                                                                     145 F
Poultry:                                                                   165 F
Fish:                                                                         145 F
Pork, Veal & Lamb:                                              145 F
Temperature can be reduced per request, example: ordering a Rare Steak

Temperature is just one factor for staying clear of foodborne illnesses. 

Other important factors include:   hand-washing, not cross-contaminating, using clean surfaces, cutting boards and utensils during preparation and properly covering and storing food after cooked. 

Keep these tips in mind to keep you, your friends and family safe this summer!

Thursday, July 12, 2012

Frozen Fruit & Vegetable News

Frozen Fruit & Vegetable News

This is going to be a challenging year with the supply of frozen fruits. You can expect price increases and shortages.  The weather always plays a role in what happens to our Fruits and Vegetables and this year is no exception.  Because of the warm spring and late frost many farmers have lost their crops for this year.

We expect the following items to be short or not available until later in the season.  Of course, weather can change the harvest time forward or backwards depending upon how warm or cool the summer develops.  Listed below are approximate times and supply quantities.

Products:                                Current Status:             Expected New Pack Arrival:

Red Pie Cherries                    limited                   available first of July

Dark Sweet Cherries          none available     end July/first of Aug.

Blackberries                           very limited           first/mid/July

Black Raspberries                  available              first/mid of July

Wednesday, July 11, 2012

What's Causing Rising Beef Prices?

What’s causing Rising Beef Prices?

The price of beef has hit an all-time high and experts expect prices to rise even more throughout 2012 and possibly beyond. Multiple factors have influenced the rise in beef prices:

 v Last Summer’s Drought in Texas & Oklahoma:

~Almost a quarter of American cattle are raised in these states and the drought provided little pasture for cattle to graze and caused 4 million acres to be burnt in wildfires

~Farmers were forced to sell, not only their feeder cattle, but also the mamas to make ends meet. Selling moms means no young cattle to raise

~U.S. Beef exports are high and recovering the beef supply is not a quick fix due to gestation and time to grow; so supply will be lower for at least 18-24 months

 v Supply is low and demand is high!
~This textbook economic situation means prices rise~

 v Corn is High:

~Market cattle eat corn which helps create internal marbling for higher USDA grades.

~Corn prices have lowered slightly, but are still high because of demand for not only food but ethanol.

~Bottom line, it costs more to raise the cattle and costs are passed on to the consumers.

Poole’s Meat Market will continue to sell the highest quality we can get our hands on, Chairman’s Reserve, and offer Bundle Meat Packages to stock your freezer. Ask for a brochure today!