Local Markets: Artizone Connects Artisans to Online Sales

If you haven’t heard about Artizone yet, you probably aren’t aware of how easy they’ve made it to shop with local Artisans online now.

“Being able to bring small batch artisans to people’s homes is what we’re all about,” explains Artizone’s COO, Lior Lavy. “Artizone is honored to have many of Chicago’s great purveyors [Buedel included] choose our company’s technology and services to help develop strategies for building their online sales channels.”

Artizone came to Chicago in 2012, just two years after starting in the Dallas market. With plans to expand into additional markets this year, Artizone is poised to be the innovative leader in uniting local Artisanship with online shopping.

Is Artizone essentially a Peapod for Artisans?

That’s a fair statement, but what you really mean is grocery shopping only. Everything you buy [from Artizone] is from small vendors and local. If we don’t have a “core” item, we can source it locally – if we don’t have it by a local artisan, we try to buy from local retailers and businesses.

ArtizoneDiagramHow did the idea for Artizone come about?

I was the last hire of an executive branch of a French based [software] company in 2009. I say ‘last hire’ because, on the very same day they hired me, corporate management unleashed a major reorganization with big cut backs. When this happened, the executives that hired me chose to break away, hired key people that were let go and decided to create a new company.

We sat down to think about what kind of direction could keep everyone engaged and then looked for new ideas. We all had a passion for small businesses – for people who love what they do, not because they get paid for it. We all loved, cooking, traveling and finding good places to eat.

In 2009, you didn’t know what you were shopping for online, what the product really was. We believed if we could combine online shopping and food and, could own 360 degrees of the transaction, we could provide the artisans with everything they need, and all they needed to do was provide the product.

The more we dove in, we found the small businesses had such a hard time trying to sell to large grocery stores. You have to look at what happened in the market in the last six years. You had the butcher, today the butcher shop becomes a specialized niche – the demand changed. But not everyone is going to drive necessarily in to the city to buy meat at Paulina Market. By having Paulina available through Aritzone, you can shop at that level anytime.

Since starting in Dallas, what differences were there between that market and Chicago’s?

There is no competition in Dallas for online grocery. We’re the only one in the market. Dallas gets more regular items ordered than Chicago. In Chicago there is a high demand for gluten free items – we may have the biggest amount of gluten free items online now.

We’re also very excited about being at the Good Food Festival later this month – we will be bringing home cooked meals to the event!

You also have nationwide delivery; how is that going?

We want to help small artisans reach that market level; there’s no reason not to ship consumable packaged goods. But, it always needs to make sense – once you go nationwide, it’s no longer the place where you grocery shop, but where you find products.

What about wholesale opportunities?

We do have a B2B service. Buyers can work with me directly to set up an account for what they want to buy.

What market will you go to next?

Denver, this Spring. If there’s one thing I’ve learned, it’s when you put your product in the hands of the consumers that don’t get paid to use your product, the results are brutal. When you are doing online grocery shopping, customers don’t owe you anything.

You use to go to the store with your Mom or Dad, it was the one activity you were exposed to as a child that had a hunting instinct – it’s not the same as the website. I have been buying most everything online exclusively since 1996, so my kids don’t get going to the market – they don’t know the pulse of the market because they don’t go there.

Do you think brick and mortar will ultimately vanish?

I personally don’t want to see the day when there are no stores on the streets. However, those stores have to become more niche-y and interesting. I want the artisans to stay on the streets and maximize their potential online.

But hasn’t tech really changed the way we do things?

Yes, but when you place an order with Artizone it is the Artisans that handle the order personally. It is a different transaction – there are no warehouse pickers. The people who put your product together are the very same people who would be doing so if you walked into their shop.

What do the Artisans have to say about Artizone?

I think the Artisans appreciate that we are responsive and invested in them. Our brand is all about that. Everything they need, they get. We open the door for them to have more.

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Put Your Money Where Your Pork Is

What do you do when your brand message teeters fictional? Put Your Money Where Your Pork Is – which is exactly what Chipotle did last month when they discovered one of their pork suppliers failed to meet their highly branded loyalty to animal welfare.

Walk the TalkChipotle

It’s easy to say you “serve only the best”, but how willing are you actually to walk the talk? Chipotle devotes pages of their website to FWI – Food With Integrity. (BOLD, to say the least!) Their written devotion to FWI is so in depth, in fact, one could characterize their marketing mantra as bordering on the obsessive.

When you repeatedly advertise a commitment to finding the very best ingredients raised with respect for the animals, the environment, and farmers, you better be willing to back it up. Chipotle could have easily dealt with the supply chain fail on the QT but opted instead to address it publically – a definite walk the talk move on their part.

When a national chain opts for transparency over liquidity, it’s big (and refreshing) news. Chipotle pulled their pork carnitas from hundreds of their restaurants and posted a sign reading: Sorry, no carnitas. Due to supply constraints, we are currently unable to serve our responsibly raised pork. Trust us, we’re just as disappointed as you, and as soon as we get it back we’ll let the world know. Customer no carnitasloyalty and positive press prevailed pursuant.

Chain Reaction

Another point in Chipotle’s favor was the fact they refused to name the supplier who failed to meet their standards. In lieu of finger pointing, they chose to help bring the supplier’s “operations into compliance.” It was a class move by corporate standards, but not one void of potential other subsequent fallouts.

Whenever your customer takes a public eye hit, a trickle down chain reaction can occur. Such was the case for Niman Ranch, one of the most respected brands in the business and also Chipotle’s largest pork supplier. Was Niman negligent? Certainly not, but those, not in the know would certainly wonder.

Niman prudently followed Chipolte’s lead and spoke publically about it. What ensued was a highly publicized trail of what Niman was doing to help Chipotle get back up to speed in a real time demonstration of what a solid working relationship between merchant and supplier should look like.

NimanThe crux of this public relations issue is deeply attached to what makes meat natural – how animals are raised with respect to their environments if they’re free of growth hormones, antibiotics, etc. When you are committed to honoring sustainable practices, expediency is a non-issue – it takes more time to produce things naturally.

Unlike cows that bear one calf at a time over a 9 + month gestation period, it only takes 3 months, 3 weeks and 3 days for a litter of pigs to be born. 114 days may not seem like a long time, but add to that the amount of time it takes to reach harvest maturity, and it becomes vividly clear how a supply chain gap can quickly sever fluid output.

Moral of the Story

Chipotle’s challenge was twofold: 1) tarnish brand perception by operating outside of message and 2) risk the loss of an ingratiated mass appeal. Offending Millennials, now the biggest consumer population in the U.S., who rank honesty as a top priority, and Chipotle almost just as high, wasn’t worth the risk. Anything but a celeritous and straightforward move could prove fatal for years to come.

The moral of this story is transparency trumps short term gain.

From the desk of John Cecala || Website  LinkedIn  @BuedelFineMeats  Facebook

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Outpost Road Trip

Buedel’s Corporate Chef, Rlogouss Kramer, Master Butcher, Peter Heflin, and Logistics Manager, Michael Tibbs, took a road trip to Outpost Natural Foods recently to help celebrate Outpost’s fourth store opening in Mequon, Wisconsin.

Outpost is the fourth largest natural foods co-op (by sales) in the U.S. They are known for providing a unique, fun and educational shopping experience of fresh, local and natural foods, including hard to find items. They are a IMG_20140621_104539444_HDR“locally-owned cooperative” committed to sustainable living, fair trade, local growers and community. Outpost stores are “year-round farmers markets.”

When you send a bunch of meat guys out to celebrate something (anything, for that matter) you have to know there’ll be loads of high quality meat on hand. Russ, Peter and Michael spent the day “slow-smoking” Niman Ranch St. Louis Ribs. (Russ used his competition BBQ team’s glaze and sauce. They won a Grand Champion title at the Glen Ellyn Backyard BBQ photo 3last year – and don’t even think about asking him for the recipes.) The Buedel team prepared “split” ribs (cut in half for appetizer sized servings) for the event.

The Huen Family, one of Niman Ranch’s family farms from Fulton, Illinois, was also on hand to talk to customers about the way they raise their hogs for Niman Ranch, and answer questions. (Buedel supplies Outpost with Niman Ranch products and organic poultry.) Peter says the Outpost people are just great to work with and are totally dedicated to keeping to their core vision. “The Outpost staff is behind the whole movement and their customer base is very supportive, giving a lot of feedback to all the departments about sustainability and humane practices.”

St. Louis Style Ribs were first pophoto 1pularized in the 1930′s by butchers in the St. Louis area. They are actually Spare Ribs with the rib tips cut off to dispose of cartilage and gristle with very little meat. St. Louis Ribs didn’t become an “official USDA standard” until the 1980’s. Both Spare and St. Louis Style Ribs are most commonly grilled and smoked in the southern regions of the U.S. For more info about ribs, check our Meat Up post on Ribs 101 for Summer Grilling. If you’d like to try some St. Louis Ribs in your own backyard, here’s a recipe from Russ:

St. Louis Spare Ribs at Home

Spread a light coating of yellow mustard and liberally sprinkle your favorite BBQ Spice/Rub on both sides of the ribs.

Bake ribs on a baking sheet in a 350 degree oven for approximately 20 minutes until lightly brown. Transfer ribs to roasting pan with about an inch of water on the bottom, cover tightly and cook for 45 minutes to 1 hour until meat is tender between the bones.

Preheat grill to a medium heat. Cook ribs until they are nice and brown on the outside. Brush your favorite BBQ sauce on both sides of ribs when they’re just about ready and let the sauce glaze.

Have a great Fourth of July everyone!

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook

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Puerto Rican Palate: Culture & Cuisine

I recently had the opportunity to escape to San Juan on business. We left Chicago on a cold, snowy February morning and landed a mere four hours later in a sunny tropical Caribbean climate – the juxtaposition of which became one of weather, culture and food.

Photo Feb 07, 11 10 31 AMCulinary Cultures

Originally settled between 3000 – 2000 BC by the Taíno people, Puerto Rico became part of the Spanish Empire after the discovery of the “New World” by Columbus in 1492.  The country was colonized by Spain and remained under Spanish rule for the next 400 years.

In the early 19th century, the Puerto Rican culture was further diversified upon the arrival of people from non-Hispanic countries such as Africa, Ireland, France and Germany. At the conclusion of the Spanish-American War, the United States took over colonial control of Puerto Rico in 1898. The Commonwealth of Puerto Rico remains an unincorporated territory of the U.S. today. The evolution of Puerto Rico set the stage for a rich and interesting blend of cultures and cuisines.

Locals refer to Island cuisine as, “cocina criolla” (Creole cooking), which is a unique blend of old and new Island influences. Tropical roots and tubers such as, yautía (taro), and Yuca (cassava), hot peppers and fruits came from Taíno influences. Cilantro, capers, olives, beef, pork and cheese were brought in from Spanish and European influences and coffee, yams, sweet bananas, plantains and Guinea hen are attributed to African influence.

The U.S. coTradtional PR Dishesntribution to Puerto Rican cuisine rests in cooking. Olive oil from Spain was used for cooking and frying, but as it was very expensive to import, locally produced lard was commonly used instead. When U.S. influence introduced corn oil, it changed the way Puerto Rican cooks fried food.

Much of Puerto Rico’s contemporary cuisine is fried today. Some of the Island’s most popular dishes are:

Mofongo: (the most popular dish): Fried mashed plantains mixed with garlic and olive oil filled with vegetables, shrimp, steak, pork, seafood or any combination thereof.

Bacalaítos: (a traditional snack): Deep-fried codfish fritters garnished with cilantro, garlic (mojito) and onions.

Tostones: Double-fried smashed green plantain slices served like French Fries or Potato Chips.

Alcapurria: A doughy mixture of mashed yuca or green plantains filled with heavily seasoned meat and deep fried.

Two Chefs & Their Cuisines

I had the opportunity to experience the best of old and new world Puerto Rican cuisines by spending time with two of the Island’s standout chefs at their restaurants.

One of Puerto Rico’s trendiest restaurants, Marmalade, by Owner/Executive Chef Peter Schintler, is located in Old San Juan. Passionate about vegetarian gastronomy, Chef Schintler emphasizes sophisticated vegetarian and vegan dishes derived from Taíno influences. Carpaccio-style candy stripe beets with shaved fennel and moro blood orange vinaigrette is just one example.

The use of locPhoto Feb 05, 10 17 58 PMal farm to table ingredients coupled with sustainably raised all natural proteins are standard fare at Marmalade. Dishes such as Morrocan-French Style braised Lamb Tagíne and Jardiniére Style Beef Tenderloin are prepared with all natural, sustainably raised lamb and grass fed beef.  The combination is a delightful blend of Puerto Rican aromas and complex flavors.

Chef Schintler is an Iowa native who first came to Puerto Rico as a consultant. A protégé of Master Chef Peter Timmins, Schinlter  has worked at some of the most celebrated restaurants in the world such as Le Cirque in New York, Le Manior Aux Quat Saisons in England, and La Contea in Italy.

Outside of old San Juan nePhoto Feb 15, 11 24 22 AMar Santurce’s Plaza del Mercado, a Puerto Rican farmer’s market is where one of the Island’s trendiest chefs, Jose Enrique, has his eponymous restaurant. It is an unpretentious casual restaurant known for serving culinary delights with masterful creativity. 

A personalized menu is created and prepared from scratch daily at Jose Enrique. Natural and organic products are incorporated into the menu with a focus on fresh Puerto Rican produce; climate derived and fresh ingredients direct the day’s menu choices. The menu includes main courses such as, Red Snapper, All Natural Skirt Steak, Rib Eye, Short Ribs and Berkshire Pork and Minutas, the Puerto Rican version of fast foods: Alcapurria stuff crab, Deep Fried Swordfish and Baby Snappers.

Born in Santurce, Puerto Rico, Chef Enrique graduated from the Culinary Institute of America in New York in 1998 and went on to work in restaurants in New York, Florida and Louisiana. He was chosen as a semi-finalist for the 2013 James Beard Foundation award in the category of “Best Chef South”. This was the first time in history a Puerto Rican chef had participated in this award.

Last Stop

Photo Feb 07, 7 16 40 PMPuerto Rico offers a wonderful variety of cuisine, rich with tradition, historical influence and modern gastronomy. Culinary delights can be enjoyed anywhere on the island, from roadside food trucks to elegant restaurants and everything in between. (See the Flipagram here.)

It was a treat to get away from the Midwest winter for a couple of days. People on the Island were laid back – they enjoyed taking in all that life had to offer. Commenting on the relaxed atmosphere one day, someone described the difference between the U.S. and Puerto Rico to us like this: we live to work and you work to live. I couldn’t help but think, ‘exactamundo!’

From the desk of  John Cecala   @BuedelFineMeats   Fan Page   Slideshare

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Meat Picks | 12.19.13

Breaking (Gift) News

SteakBoxWe are super excited to share this breaking news: Mariano’s will be offering Premium USDA Prime Beef & Seafood gift boxes in their stores beginning today. Now, for the super excited part: Buedel Fine Meats worked with Mariano’s to develop these gift boxes for the holidays!

Cut by Buedel Master Butchers from Midwestern grain fed native cattle, the gift boxed meat is properly aged and hand selected USDA Prime beef. This is the grade of beef that is at the top 2% of all beef on the market.

Packaged under the Roundy’s name (Mariano’s parent company), the gift box selection of steaks include: Prime Tenderloin Filets, Prime Bone-In Frenched Rib Eye Steaks, Prime Boneless New York Strip Steaks and Prime Bone-In Kansas City Strip Steaks. Shoppers can choose from gift boxes with all steaks, steaks and lobster tails, steaks and crab legs, or steak and shrimp.

Preferred Dining

19,000 restaurants and 5 million reviews later, Open Table’s Top 100 Restaurants for 2013 is out. (We can’t imagine what that data sort was like!) Seven Chicago area restaurants made the list: Gaetano’s, Girl & The Goat, Goosefoot, Joe’s Seafood, Prime Steak & Stone Crab, L20, Les Nomades and Senza. Congrats to all the winners!

2014What-s-Hot-Top-TenTop Ten Trends

Another big list hitting the news recently was the forecast for the Top Restaurant Trends of 2014. Holding steady in the top slot from last year (music to our ears) is, “locally sourced meats and seafood”. This got us thinking…how much have these trends changed over the last five years?

Here are some of the interesting trails we discovered:

Locally Sourced Meats & Seafoods was also #1 in 2012 & 2011, and #2 in 2010 & 2009. Locally Grown Produce was #1 in 2009 & 2010 and remained in the #2 spot ever since. Sustainability has hovered in the #3-#5 spot for the last five years, taking third most often. Children’s Nutrition has been in the top ten since 2011. (Could not verify 2010.)       Healthful Kids’ Meals is #4 for 2014, falling from the #3 spot it held for the last two years.

Locally sourced meats, seafood and produce have been in the top two trend spots for the last six years running now. The big question is: when do things stop being trends and officially become standards?

BubCityCarol-okeFestive Frivolous Fun

Love this promo: Christmas Carol-Oke.

If you’re looking for a casual place for some festive frivolity and good cheer on Christmas Eve, Bub City fits the bill perfectly. “Ugly Sweaters Encouraged”!

Have a Very Merry Everyone!

From the desk of  John Cecala   @BuedelFineMeats   Fan Page   Slideshare

 

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Are You Ready for Chinese Chicken?

Coming to your table soon; processed chicken from China.Thanks to a recent USDA Department of Agriculture ruling, poultry processed in China, can now be sold in the United States. chickennuggets

Remember the Avian influenza H5N1, aka “Bird Flu” – that highly pathogenic virus that first infected humans during a poultry outbreak in China? A new strain of bird flu, H7N9, from chicken flocks, infected humans this year and has already killed 45 people. It started in …You guessed it, China. 

Next question: Why would the USDA Department of Agriculture allow processed chicken from China into the United States?  

How It Evolved

In one word: politics. If we want access to Chinese markets, we need to grant China access to ours. 

The U.S. last year exported $354.1 million worth of poultry products to China, representing about 7 percent of total U.S. poultry exports, according to Census Bureau data. This granted access stems from a 2004 request from China to the USDA to audit its processing plants so poultry could be exported to the United States.   

Pursuant to five years of audits, Congress lifted the ban on processed poultry from China in 2009, on the basis that China’s facilities were equivalent to those in the U.S. Over the next four years, the USDA’s Food Safety Inspection Service (FSIS) worked with China, to certify their food safety inspection system for processed poultry met the United States standard for equivalency.

Under the terms of the tradBirdFluOutbreakShanghaie agreement, the imported processed chicken from China must be fully cooked to an internal temperature of 165.2°F prior to export and processed only from chickens slaughtered in the U.S. or Canada and exported to China for processing.  No chickens raised or slaughtered in China are eligible for export to the United States. The USDA would also conduct border inspections and China’s processing facilities would be audited annually.

What You Don’t Know, Can Hurt You

You probably won’t know if you’re eating cooked chicken products that came from China such as chicken wings, chicken nuggets, or chicken noodle soup because currently, processed foods do not require Country of Origin Labeling (COOL). 

Country of Origin Labeling is a labeling law that requires retailers notify their customers with information on the label regarding the source of certain foods. Under the current law, where chicken is concerned, only raw muscle cuts and ground chicken are included. 

In our global economy, U.S. poultry companies enjoy access to the Chinese market. According to the U.S. Department of Agriculture, U.S. broiler chicken product exports in 2010 were 6.8 billion pounds, worth $3.1 billion, about 18% of all U.S. production. About $680 million went to China. Of course, China expects reciprocation – but at what cost?  

Since 2007, we have seen from China: tainted baby formula, evidence of melamine in pet food and eggs, and, shrimp, catfish and carp with illegal antibiotics and chemicals. This year, 580 dogs in the U.S. have died after eating chicken jerky treats made in China.

Wrap Up

Is the USDA’s newest ruling BuedelLocalLogoTMthe first step in opening the door for China to export Chinese raised poultry to the United States? Given China’s food safety track record, that’s the fear of many, including Food & Water Watch, a non-profit organization that works to ensure the food, water and fish we consume is safe, accessible and sustainably produced.

The good news is the Local, Natural & Sustainable movement continues to gain momentum within our domestic food industry. Expect more and more consumers to support its growth.

Related Reading: Sustainable Agriculture: The Short Course   What Makes Meat Natural?  Why Local is Hot   How To Buy Local   Antibiotics & Pork Production

From the desk of  John Cecala   @BuedelFineMeats   Fan Page   Slideshare

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The Benefits of Grain and Grass Fed Beef

All beef cattle start their lives on mother’s milk and are then weaned to graze on pasture grasses until they reach about 400-500 lbs. When calves reach these weights they are sold off to feeders where they either remain grass fed, or are sent to feedlots. In each case, the calves will remain in the pasture or feedlot until they reach desired harvest weights.Beef Supply ChainCattle are bred to be consumed for food. Each feeding method has benefits and detriments that vary markedly, not only in diet, but in cost, taste, consistency and time. Is one system better than the other? The answer is truly subjective – personal preference, palates, and beliefs play heavily on consumer preference.

 

Grain Feed Mixture

Grain Fed Beef  Grain fed cattle are started on grass and then sent to feedlots to be finished on formulated feed rations designed to make the animals grow as much and as fast as possible. In most cases, the formulated feed contains as much as 75% corn grain. Grain fed cattle normally reach harvest weight between 18-24 months of age.  

Feedlot

What exactly is a ‘feedlot’? The beef industry finishes grain fed cattle in feedlots in order to produce the type of carcass desired by the American consumer.

All feedlots are essentially the same in construction, layout, design and purpose with key components being: feed mills, to store and mix feed rations, pens, where cattle are gathered, and feed bunks, where cattle eat and drink water. Cattle are closely monitored in feedlots, efficiently fed and given unlimited access to clean water year round.

Feedlot Monitor SystemAnimal stress is also closely monitored by feedlot managers. Animals under stress are more likely to get sick; sick animals do not gain weight and will most likely lose money for the operator. Most modern feedlot operators employ animal handling protocols to reduce stress in accordance with the guidelines set forth by renown animal behavior authority, Dr. Temple Grandin     

Grain fed cattle are viable in the marketplace because they are available throughout the year. Where grain feed cannot be grown due to unfavorable climate conditions, it can be easily trucked in from other areas of the country. Most feedlots operate in the Midwestern corn belt states.

Grass Fed Beef  Grass fed cattle start on grass and remain on grass until they reach harvest weight – usually between 30-36 months of age. Grass fed cattle must reside where grass is easily available; inclement weather may force cattle to be moved to pastures where grass exists. During the winter months when grass is dormant, grass fed cattle must be supplemented with feed, usually hay and grass silage, to maintain nutrition and sustain their grass fed status.

Grass Fed Beef

Grass fed beef is also very lean. The low fat content in grass fed beef requires greater attention to cooking to prevent an unpleasant eating experience. The tenderness of grass fed steaks can also be inconsistent. Thus, grass fed is better when cooked slower than its grain fed counterpart. It is further essential for grass fed beef to be aged correctly for adequate muscle fiber release to prevent toughness. When properly aged and cooked, grass fed beef is delicious. Some even say it tastes the way beef “used to taste”.  

Increased costs, due to the lengthier amount of time it takes for grass fed cattle to reach harvest weight, are passed on to consumers. Ultimately, grass fed beef costs more than grain fed beef.

Grass & Grain Benefits

 

Grass Fed Steaks

        Grass Fed Steaks

* Grass fed beef is high in Beta-Carotene which is converted to vitamin A (retinol) by the human body. Vitamin A is important for normal vision, bone growth, reproduction, cell division, and cell differentiation. Additionally, vitamin A creates a barrier to bacterial and viral infection and supports the production and function of white blood cells.

* Grass fed beef typically has 3 times the amount of vitamin E found in conventional grain fed beef. Vitamin E is a powerful antioxidant that may help prevent or delay coronary heart disease, block the formation of carcinogens formed in the stomach, and protect against cancer development. Vitamin E may also improve eye lens clarity and reduce or prevent the development of cataracts.

* The ratio of Omega-3 fatty acids to Omega-6 fatty acids in our diet plays a prominent role in the prevention and treatment of coronary heart disease, hypertension, type 2 diabetes, autoimmune diseases, cancer, and arthritis and other inflammatory diseases. The American Medical Association and the World Health Organization recommend a ratio of roughly 1:4 parts Omega-6 to one part Omega-3. The Omega-3 content in grass fed meat increases by 60% and produces a much more favorable Omega-6 to Omega-3 ratio than grain fed beef.

* Grass fed beef is leaner and higher in protein than grain fed beef and averages 1.5 times more protein than typical USDA Choice grain fed beef.  Research indicates that eating lean beef can help lower total, LDL and VLDL cholesterol, and triglycerides while increasing beneficial HDL cholesterol. It can also help lower blood pressure, aid in weight loss, and improve insulin sensitivity and glycemic control.

 

Grain Fed Steaks

         Grain Fed Steaks

*  Grain fed beef is juicier and more tender than grass fed. Grain fed beef has a higher fat content; higher fat levels deliver more flavor. 

The fat in the grain of grain fed meat acts as a buffer in cooking which makes it more forgiving to various cooking methods. Grain fed beef can be cooked to perfection in a variety of ways.

Grain fed grades out higher in quality scoring and is desired by most American palates. Grain fed beef is coveted by restaurants offering USDA Prime and Choice beef. 

* Grain fed beef is available in All Natural programs which deliver additional quality benefits without added hormones or antibiotics.

Grain fed cattle are less costly to raise; grain fed beef prices are less than grass fed beef. Grain fed beef is also in ample supply. 

Wrap Up

Whatever your preference, there are economic, environmental, dietary and culinary benefits to both grain fed and grass fed beef.  

In my opinion, one does not eliminate the other, rather both options enhance your menus and provide numerous opportunities to delight your guests.

From the desk of  John Cecala   @BuedelFineMeats   Fan Page   Slideshare

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Hashtag NRA Show

There’s something special about the #NRAShow [National Restaurant Association Show]. Billed as an “international foodservice marketplace”, the NRA Show is big news to a lot of people, perhaps because nearly one in 10 American workers are employed in the restaurant industry – ‘big’, to say the least. More than 60,000 buyers and suppliers are expected to attend the four day event at McCormick Plachydroponic_image_250pxe beginning this Saturday, May 18th.

There will be loads of educational sessions, guest speakers, (Starbuck’s CEO, Howard Schultz, will be doing the keynote), celebrity chefs, and numerous special exhibits such as a “fully functioning hydroponic garden that will grow local, all-natural, pesticide-free produce – on the show floor”. Hydroponics is a method of growing plants in a water and mineral nutrient solution without soil.

Show Local Supportshowbooth - small

We are equally excited to be an exhibitor at the show again this year. In the meat industry this year’s hottest trends are: gourmet burgers, grass fed beef and local.

The definitions of “local” and “sustainable” are changing rapidly and expanding beyond environmental concerns as the marketplace responds to consumer interest for healthier eating, humane animal treatment and better food quality. ‘Local’ points to these issues and more – food safety, family farmers and sustainable agriculture – to name a few.

BuedelLocalLogoTMOur company is a family owned business and in honor of all local and family owned businesses we are launching a new program in show of support at the NRA Show. (Please feel free to use our local logo to share in the cause!) We’ve also put together a great little cheat sheet on How to Buy Local explaining the basics of what to look for when buying local and sustainable foods. Stop by the Buedel booth at the show for more information, #7864!

Fun Foods

Part of the fun at the NRA Show is of course, the food. The exhibit halls are filled with new products to sample. Here are some of the new items we’ve put on our must see list:

Ditka Hot Beef Polish Sausage – an eight inch long, 1/3 lb. spicy sausage from Vienna Beef tditkasausagehat’s geared to be a “Grabowski” classic.

Upland Cress – just one of several specialty greens from family farmed and  sustainable, Living Water Farms in Strawn, Illinois.

tspwillieTeaspoon Willies Everything Sauce – a gourmet, all natural, organic tomato based sauce to be used as a staple condiment at every meal. (We have to try it, just because of the name!)

Grandpa G’s Jalapeno Butter Mustard – noted as a “relish”, Grandpa G’s has  ProductLarge4981.jpgfresh grated jalapenos mixed in with sugar tangy mustard. 

All Butter Croissant Roll Round – round shaped croissants for sandwiches; great idea!

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From the desk of John Cecala Twitter @ Buedel Fine Meats  Facebook  Buedel Fan Page 

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Helping Change the Way We Eat at the Good Food Festival & Conference

I was honored to participate at the Good Food Festival & Conference (GFFC) in Chicago late last week. The annual event is organized by Family Farmed.org under the leadership of Jim Slama, the organization’s president and local food movement passionate.

The Family Farmed mission is to expand the production, marketing and distribution of locally grown and responsibly produced food to enhance the social, economic and environmental health of our communities. Having healthy good food produced as close to home as possible by family farmers and producers that use sustainable, humane and fair practices is a core objective.

The GFFC provides a platform to link local farmers and family-owned producers of food and farm products with the public, trade buyers and industry leaders to foster relationships and facilitate growth of local food systems. Unlike traditional food shows, Good Food is geared to connect the often disparate functions of food finance, policy, education and farming.

Good Food Finance

Day One of the GFFC is dedicated to the business side of food production at the Financing Conference. National and regional leaders in farming, food production and finance provide education and help create channels for small farms and local businesses to access capital for financing growth.

One of the educational presentations given this year was by Erin Guyer of Whole Foods Market. Guyer talked about the company’s $8 million social investment program providing low interest loans to small-scale and start-up food producers for expansion. Local businesses also learned about financing options such as Crowd Funding, the Chicago Community Loan Fund and First Farm Credit Services. Many attendees would not normally have the opportunity to learn about such things if not for the conference.

The second part of Day One is spent at the Good Food Financing Fair. Designed in a walk-around format, the fair provides a dynamic environment where farms and food businesses can meet one-on-one with investors, economic development specialists and other experts to develop relationships. Companies may also set up tables to showcase their products for investors to learn more. Contacts are made, and knowledge is shared in one convenient setting.

Good Food Symposium & Policy Summit

Day Two brings together national and local business leaders to share their experiences in taking the Good Food Movement to a higher level.

Major announcements were made last week by foodservice directors from the Chicago Public Schools, McCormick Place and Midway Airport on new commitments to purchase local food and anti-biotic free meat and poultry.

Recognition was also made for Good Food Business Leadership to Bob Scaman from Goodness Greeness for supporting local farmers and organic food. Farmer of the Year awards were given to farmers, Alex Needham and Alison Parker of Radical Rood Farm, and farm mentors, Matt and Peg Sheaffer of Sandhill Family Farms.

The quest to improve access for Chicago residents to culturally appropriate nutritionally sound and affordable food grown through environmentally sustainable ways is led by the Chicago Food Policy Advisory Council.

Food policy focus was made on building urban farms and community food systems to use local food as an economic tool. Keynote speakers discussed methods to engage the community to improve healthy neighborhood food options. Ideally, if a local community can connect to the local Good Food Movement in an organized manner everyone benefits from the symbiotic relationship. The Policy Summit facilitates these connections and provides the tools to leverage them.

Good Food Trade Show

More than 300 local farmers, distributors and artisanal food producers exhibited at the Trade Show on the last two days of the festival. Sponsor support from Organic Valley, Green Chicago Restaurant Coalition  and others, helped promote the Good Food Community and provide a platform for food producers to present their products to trade buyers and other stakeholders.

Buedel Fine Meats partnered with sponsor/exhibitor Red Meat Market, an online/offline social marketplace where meat buyers easily source and order local sustainable meat in one place from multiple local providers. Red Meat showcases all natural, organic and grass-fed beef, pork and lamb products raised in SW Wisconsin and Northern Illinois from over 100 family farms.

We featured live butcher and cooking demos in our booth geared to show people how they can easily butcher and cook local meats for tasty and economical meals at home. Our line-up was extensive: Ben Harrison of Whole Foods Market showed how to breakdown a leg of lamb provided by local Slagel Family Farm, Chef Ryan Hutmacher of the Centered Chef  showed how to make delicious lamb kabob gyros on whole wheat pita, Buedel’s own “Pete the Butcher” (Peter Heflin) demonstrated how to breakdown grass fed beef tenderloin and roll & tie a grass fed beef rib roast provided by Red Meat Market, Chef Alex Lee showed how to cook a simple pan fry with a unique salsa verde and Joe Parajecki, head butcher at  Standard Market and award winning sausage maker, prepared a special St. Patrick’s Day sausage recipe.  (To say that we had a fun, and eventful food experience at our booth would be an understatement.)

Good Food Events & Workshops

The last day of the GFFC is traditionally filled with a plethora of knowledge workshops and events geared to public awareness. This year attendees could choose from adventures such as the, Urban & Vertical Farm Tours, Home Cheese Making and the Kimchi Challenge which pitted Chicago Chefs against one other in the art of fermentation. (Elizabeth David of Green Zebra is now the new champion.) Other local Chefs, such as, Rick Bayless (Xoxo, Frontera Grill, Topolobampo), Carrie Nahabedian (Naha) and Paul Virant (Perennial Virant, Vie) conducted cooking demonstrations pairing local farmers’ products with their own uniquely creative culinary skills.

The Good Food Festival & Conference started in 2004. Each year it grows larger as more of us take the time to understand where our food comes from and interest in supporting local communities.

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From the desk of John Cecala  Twitter @ Buedel Fine Meats Facebook  Buedel Fan Page

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