Meat + Poultry - February 2006 - 29

project involving those cuts identified by N.P.B. to see if it can create
foodservice products and "add value
to what has historically been trim or
minor muscles associated with major
muscles," according to Tom Blumhardt, vice president of marketing
at Seaboard. In fact, it is selling the
gracillas cut to companies processing their own pork fajita meat. "Most
ham processors don't want the gracillis on there, so we are able to save it,"
he says. "It makes a wonderful pork
fajita meat."
Seaboard Foods is also considering making the fajita meat on its own
and selling it as a bulk foodservice
product, Blumhardt says. "We've got
projects underway but nothing we are
ready to take to the marketplace," he
adds.
The company also has had some
recent success with the steamship
round, a.k.a. steamship leg of pork.

Blumhardt says Swift & Co., Greely,
Colo., was the first to market with
this product. "We have been able to
take the steamship round and pump
it to the appropriate level so they will
have good moisture holding capabilities throughout its cook cycle and on
the carving station," he adds.
The steamship round is a cost-efficient protein source, Blumhardt says.
"It has a lot of character and creates a
lot of theater in a carving station with
a very good value," he notes. "I think
it will catch on and have play in a lot
of markets."
Piggott adds, "The taste and flavor
profile of the fresh legs is quite different and really wonderful. It is a great
value relative to the competing beef
item. It prepares easily and is a very
consistent product. It holds moisture
well and it really fully yields."
Pig wings are another innovative
product Piggott says has generated

People uncomfortable cooking pork should
have no problem with this roast from Owens
Country Sausage.

a great deal of interest. Farmland
and Pioneer Meats, Detroit, are two
companies currently offering this
product. Pork wings are meatier and
easier to eat then traditional chicken
wings, according to Farmland, which
has had good success with its K.C.
Wild Pork Wings.
Rotisserie pork roast is another

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Meat + Poultry - February 2006

Table of Contents for the Digital Edition of Meat + Poultry - February 2006

Contents
Meat + Poultry - February 2006 - 1
Meat + Poultry - February 2006 - 2
Meat + Poultry - February 2006 - 3
Meat + Poultry - February 2006 - Contents
Meat + Poultry - February 2006 - 5
Meat + Poultry - February 2006 - 6
Meat + Poultry - February 2006 - 7
Meat + Poultry - February 2006 - 8
Meat + Poultry - February 2006 - 9
Meat + Poultry - February 2006 - 10
Meat + Poultry - February 2006 - 11
Meat + Poultry - February 2006 - 12
Meat + Poultry - February 2006 - 13
Meat + Poultry - February 2006 - 14
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Meat + Poultry - February 2006 - 17
Meat + Poultry - February 2006 - 18
Meat + Poultry - February 2006 - 19
Meat + Poultry - February 2006 - 20
Meat + Poultry - February 2006 - 21
Meat + Poultry - February 2006 - 22
Meat + Poultry - February 2006 - 23
Meat + Poultry - February 2006 - 24
Meat + Poultry - February 2006 - 25
Meat + Poultry - February 2006 - 26
Meat + Poultry - February 2006 - 27
Meat + Poultry - February 2006 - 28
Meat + Poultry - February 2006 - 29
Meat + Poultry - February 2006 - 30
Meat + Poultry - February 2006 - 31
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Meat + Poultry - February 2006 - 36
Meat + Poultry - February 2006 - 37
Meat + Poultry - February 2006 - 38
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Meat + Poultry - February 2006 - 40
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Meat + Poultry - February 2006 - 42
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
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https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
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https://digital.meatpoultry.com/sosland/mp/2020_08_01
https://digital.meatpoultry.com/sosland/mp/2020_07_01
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https://www.nxtbook.com/sosland/mp/2016_01_01
https://www.nxtbook.com/sosland/mp/2015_12_01
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