Meat&Poultry - June 2013 - (Page 90)

The Insider OVERherd Bacon: the new Fountain of Youth Pearl Cantrell, 105, of Richland Springs, Texas, credits eating three slices of bacon per day to her longevity, according to “Hard work and bacon,” she said are the reasons for her living a long life. “I love bacon. I eat it every day. It’s got to be crispy.” “This one’s kind of close to home.” – McDonald’s CEO, Don Thompson, addressing a question at the company’s annual shareholders meeting about whether or not it targets minorities (specifically African Americans) in its marketing. Thompson, an African American, added: “We do not, have not, will not try to target people of color.” After Oscar Mayer heard about her love of bacon, the company gave her a lifetime supply and even took her for a spin in the streets of her hometown in a Wienermobile. “That was so much fun [riding in the Wienermobile],” she said. “And getting all that bacon, I loved that.’’ Taking a good ribbing The Daily Meal. Sharing its first location with a gas station, the iconic Collaring cattle eatery is locally legendary and diners think nothing of waiting in lines that A Denmark-based cattle producer wind out the door at any of its three locations in the Kansas City area. is singing the praises of a new Once Kansas City’s best-kept barbecue secret, Oklahoma Joe’s has garnered national attention over the past several years, most recently earning the title of “America’s Best Ribs” by the national food website, “You’ll most likely find yourself snapping a photo of them before you technology from GEA CowView, even take that first bite,” The Daily Meal writes. “And once you do, you’ll which takes traceability to the learn what the fuss has been about. Moist, juicy, smoky, tender — all those next level. Not only can Asger adjectives you thought you knew the definition of will only conjure one Christensen use his iPhone to locate image in your mind from here on out...They’re the best you’ll ever have.” any of his dairy cattle, a collar worn OK-Joe’s also earns the squeal of approval from the Meat&Poultry staffers. by each animal transmits data about Pyramid builders were big meat eaters the behavior of the bovines, thanks to radio frequency identification technology embedded in the collars. “You can see how long the cows are lying down, you can see how many hours the cow sleeps, how long the cow is walking around, and Nile Delta residents who helped build Pharaoh Menkaure’s pyramid it tells me a little bit how the cow is in Egypt consumed a diet heavy in red meat, reports LiveScience. feeling,” Christensen says in a story Researchers estimated approximately 4,000 lbs. of meat from published last month by BBC News. cattle, sheep and goats were harvested daily to feed the pyramid builders. What’s more, the researchers estimated a grazing area the size of Los Angeles would have been necessary to maintain such a large herd. 90 • Meat&Poultry • June 2013 • “If a cow is lying down too long, maybe it’s sick,” he says. “You can see in the system when a cow is beginning to not be so happy.”

Table of Contents for the Digital Edition of Meat&Poultry - June 2013

Meat&Poultry - June 2013
Table of Contents
Commentary - Now, we're cookin'
Business Notes - China’s Shuanghui makes bid for Smithfield
JBS posts $112.8M in Q1 earnings
COOL opponents vow to press on
Triumph Foods to expand pork facility
Hormel income dips on Jennie-O results, acquisitions
Washington - What’s in a name?
BBQ Report - Low & slow is red hot
BBQ Report - Carnivorous curriculum
Packaging Solutions - Consistency counts
Meat Processing Operations & Engineering - Small but savvy
Rooted in meat
Pushing pests out
Sanitation Tips - Usual suspects
CEO Series - Fit to lead
Ingredient Solutions - Meat makeover
Meat Perspectives - HAACP and more
From the Corral - STUNNING evidence
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - June 2013