Fine Swine: Dry Aged Compart Duroc

Dry Aged Pork ChopsWhat can you find that’s new, unique and affordable to put on your menu? Just when you think there’s nothing on the market that could beat the epicurean luxury of dry aged beef, Compart Farms delivers a stunning alternative – dry aged Duroc pork.

Think dry aged pork is crazy? Think again! Compart Duroc Dry Aged Pork can spark new business for your operation, drive higher food margins, delight your guests and build customer base.

What Makes Fine Swine

Where the Black Angus breed of cattle is synonymous with superior quality, the same phenomenon is also true of Duroc pork. Duroc pork has been identified and documented by the National Pork Producers as a superior genetic source for improved eating.

Duroc-BoarOften described as “red pigs with drooping ears”, Duroc pork is thought to have come from Spain and Portugal dating back to the 1400’s. Unlike commodity pork deemed “the other white meat” by the National Pork Board, Duroc pork is bright reddish pink in color.

Pigs in the Compart Family Farms’ Duroc sired meat program, are of the same genetic makeup and fed the same proprietary ration throughout the growing and finishing phases. This combination reduces the variability routinely found in the pork industry today.

Only Compart’s Duroc pork contains a higher percentage of intramuscular fat (marbling) and a higher pH. Unlike ordinary pork, it is more heavily marbled, yet still 96% lean.

How Dry Aged Pork Works

Dry aging is an old world tenderization process that creates a more complex flavor in the meat. The outside of the meat becomes hard and envelops a crust, while the meat inside the crust develops a fine rich, concentrated flavor and tender texture, as the natural moisture in the muscle evaporates. When the meat has reached its desired age, the inedible outer crust is carefully removed and discarded.

Photo Feb 16, 5 26 52 PMTo properly dry age you must have separated refrigerated space with precise temperature, relative humidity and air circulation controls along with specific UV lighting to control bacteria growth to create the perfect environment. Compart Duroc whole pork loins sit in their dry aging room for 7-21 days compared to longer time spans used for beef. A shorter aging period is possible because pork loins are smaller and more delicate than beef, and thus take less time to achieve the benefits of dry aging.

The naturally more abundant intramuscular fat present in Compart Duroc pork provides the ability to adapt to the moisture loss of dry aging while still retaining the juiciness in the finished product. These attributes deliver optimum conditions for the dry aging process.

The end result is a firmer yet tender texture with a well refined flavor finish. Dry aging combined with the favorable muscle pH and marbling qualities of the Compart Duroc breed elevates pork to a whole new level.

Bag It Now!

Photo Feb 16, 5 27 32 PMTraditionally speaking, pork has not been dry aged – until now. The best cuts in this category you can buy for your menu are Compart’s Duroc dry aged pork Porterhouses and Ribeyes.

Compart Duroc Dry Aged Pork is an affordable, exciting new option to enhance your menu. It gives meat loving customers a new dining option and helps you drive additional margins for your operation.

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

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How to Manage Holiday Menu Costs with Boneless Strip Loin

Buedel Fine Meats StriploinPrime Rib and Beef Tenderloin are traditional favorites for carving stations and banquet events during the holidays. Due to the increase in seasonal demand, price spikes often occur, by as much as 30%.

The good news is, there is a premium alternative without a premium price: Boneless Strip Loin.

Anatomically, the Strip Loin muscle is part of the Short Loin. One side of the Short Loin is the Tenderloin; the other side is the Strip Loin, where the ubiquitous New York Strip Steak is fabricated.

The Strip Loin is a muscle that does little work when the animal moves, thus making it relatively tender. It is an extremely versatile cut of beef used for roasts or cut into steaks. Though not as tender as rib eyes or tenderloins, strip loins are very flavorful due to consistent marbling and nice firm textures.

Breaking it Down

Beef Strip LoinLike any cut of meat, there are variations of quality within the Strip Loin muscle. These variations can be left intact or removed depending on your application. An understanding of the anatomy of the Strip Loin can help better balance your food costs to your menu options and guests’ dining experience. The main parts of the Strip Loin are the Rib End or “Center”, the Sirloin End or “Vein End”, the Back Strap and the Tail.

Rib End or Center This is the main part of the Strip Loin. It’s a single muscle that is tender with a firm texture and delicious taste. The quality is determined by the marbling within the muscle as determined by the USDA grades, Prime, Upper Choice, Choice or Select. The higher the grade, the higher the quality, eating experience and price will be.

Sirloin End or Vein End Found on the posterior end of the Strip Loin, this part is commonly called the “vein end” because it is where the sirloin muscle joins together with the strip loin muscle. Between these two muscles is stringy connective tissue called the vein – a huge variation of quality in the Strip Loin. The connective vein is practically inedible and does not break down when cooked. Vein Ends can however, be removed and used for other applications such as, Steak & Eggs, Steak Salad, Chicken Fried Steak and Sandwich Steaks.

Back Strap Also known as, “Strap”, the Back Strap is a 2” thick ligament membrane which runs along the top-back of the Strip Loin. It is edible and can be left on, however, for higher quality steaks and roasts the back strap is often removed for a better eating experience.

TailTail Sometimes referred to as a “Lip”, the Tail is found at the tapered end of the main strip loin muscle. It is comprised of fat and connective tissue.

When purchasing Strip Loins, you’ll typically hear the term, 0x1 or 1×1, which refers to the size of the tail on the strip loin. 1×1 means the tail size is 1″ long all the way across the end of Strip Loin. 0x1 means the tail is 0″ on one end (No Tail) and 1″ in size at the other end of the Strip Loin. As you would expect, 0x0 means there is no tail on the Strip Loin.

Why would/should you care about the size of the tail? The tail is a variation of quality; the less tail, the higher quality and price. The Tail is often the part left on diners’ plates.

Putting it All Together

Striploin DiagramWhen ordering Strip Loin Roasts or Strip Steaks you can specify the trim level you desire for your menu application and quality. More trim, means fewer variations of quality, a better eating experience and higher price whether you’re cutting your own or buying portion control.

Manage your holiday menu costs with these common options for purchasing Strip Loins, Strip Loin Roasts and Strip Steaks:

Boneless Strip Loins, Roasts & Steak Ready

• Boneless Strip Loin 1×1: A whole boneless strip loin with 1″ tail fat across the entire loin.

• Boneless Strip Loin 0x1: A whole boneless strip loin with 1″ tail fat on the Rib End and 0″ tail fat on the Vein end. This is the most common option for whole strip loins.

• Boneless Strip Loin Back Strap Off Steak Ready: A whole boneless strip loin with the back strap ligament removed. Buyers can also specify the tail length desired.

• Boneless Strip Loin Center Cut No Vein Steak Ready: A whole boneless strip loin with the vein end removed. A single muscle cut for roasts or steaks. Buyers can also specify tail length and removal of the back strap.

Boneless Strip Loin Steaks

• Full Cut or End-to-End, MBG#1180: Steaks are cut from the entire strip loin from the rib end to the vein end.

• Center Cut, MBG#1180A: Steaks are cut from only the rib end up to where the vein end appears one only one side of the last steak. In addition to the portion size, buyers can also specify the tail length and back strap on or off with Full and Center cuts.

The Strip Loin roast is a tender cut with a delightful beefy flavor and texture that when properly aged and cooked, will receive rave reviews. Strip Loins provide a great premium alternative for your holiday menus.

New York Strip Roast Recipe

1 (5-6 lb) New York Strip Roast
4 tablespoons extra virgin olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground pepper

Strip RoastPreheat oven to 500ºF. Place roast, fat side up, in roasting pan fitted with rack. Rub roast with olive oil and season all sides with salt and pepper. Place in the oven for about 12 minutes. Reduce oven temp to 300ºF and continue cooking about 15 to 20 minutes per pound depending on desired doneness: Very Rare 130°, Rare 140°, Medium Rare 145°, Medium 160°, Well 170°.

Loosely tent roast with foil and let stand 15 minutes. Slice roast across the grain. Find more recipes at: http://www.yummly.com/recipes/beef-strip-loin

From the desk of  John Cecala   @BuedelFineMeats   Fan Page   Slideshare

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