Beef Market Update

The months of no rain in Texas and Oklahoma have sent record numbers of cattle to the processors. There is just no grass out there for the cows to eat. What about hay you ask, well hay is just tall grass so quit asking.  You would think this would bring prices down but the brains who trade in beef have found a way to firm the market instead. 

Imports of Beef and Veal are down 13% and here is the kicker, Exports are up 30% over last year.  The weak US dollar is making it more profitable to send our beef over seas than to sell it domestic. Price increases in economy cuts are spiking first. Consumers are opting for more economical cuts as our pocket books tighten, they are looking to flank, chuck, rounds and grinds. As more US beef goes overseas Lipons, Strips and Tenders will follow.  So what is a steak house to do. Take a position! Buy forward! I would rather have a frozen beef tender in my cooler at $9 per # than a  $12 one.  

Jim Schaal Catering Roanoke V.A.

Nobody does it better. Jim Schaal in Roanoke V.A. has the most acute eye for making everything he touches look fantastic. The flavor and execution are  a given. He has been masterfully pleased the most "Zilla" of the Bridezillas and impressed the most discerning corporate clients for years. Serving the greater Roanoke Valley he may be coming to a venue near you as well. Please check out his link above.

Coming from a catering background myself, I really miss the days when I could take a knife and mobile flattop grill and produce some goodies. Now most of the food I see is either in a brown box or in our Corporate Chef's kitchen. When I go see Jim I am amazed at what he does with my Brown Boxes of food. Just take a gander at the following Pics.

Mussels and Beer

Southern Foods Item 3999

Seared Rare Tuna

Southern Foods item 5056

My Favorite Bacon Wrapped Pork Sirloin

Southern Foods item 8250

Moroccan Spiced Cheese

Item 3438

Smoke Salmon Platter

Item 7479

Anti Pasta Skewers

Item number: Many!

More Mussels with Red Pepper

If you are ever going to crash a wedding or event, Make sure Jim Schaal is the Caterer!

Painted Plate Catering Greensboro NC

      This past weekend I had the pleasure of working with my old friends at Painted Plate Catering in Greensboro NC. Lucky for me they had such a busy weekend they called and asked if I'd lend a hand. Brad Semon, owner and Chef, has been a loyal Southern Foods customer for over 15 years. I was a little rusty thankfully Brad was there and so was Garde Manger Isreal Rios.

Mixed greens in Phyllo with Fresh Strawberries, shaved Parm and Honey-Lime Vin.

Quinoa Salad with Fresh Tomatillo Salsa Verde vin over Spin.

Whole Poached Salmon by Isreal Rios

Spiced 26\30 North Carolina Shrimp

Chocolate Mousse Shooter

 We also served: Spinach and Chicken Ravioli From Drake's Pasta in a Gorgonzola cream sauce garnished with toasted walnuts and chives, Five cheese tortellini with a tomato cream sauce and shaved Parmesan. And a carving station with Certified Angus Beef Striploin grilled whole. No picture though... I was in the weeds!

I have to say, it was really nice seeing what happens when a you take the high quality ingredients from Southern Foods and put them in the hands of such masterful chefs as those at the Painted Plate.

The WOOLY PIG COMETH!

The Mangalitsa Pig

This wooly beast is a "rare breed". His lineage goes back to Hungary and other European countries and is closely related to the wild boar. His distinctive wooly coat suggests he is built for the colder regions which is also the reason for his fat content. And fat equals flavor. We Americans have done a great job breeding the fat out of domestic breeds of pigs (the other white meat) doing a great disservice to all of us bacon lovers. Well the fat is back. (back fat... get it?) 

Johnston County Hams is now available at Southern Foods. We are stocking Mangalista bacon and cured hams. We are also stocking Proscuitto, Country Ham from Johnston County. Another great line of North Carolina products.