Meat + Poultry - October 2009 - 129
The Insider
Tasteful business cards
A West Chester, Pa., entrepreneur is on the brink of rolling out what
we think could be the best networking tool the meat industry could
hope for. The founder of Meat Cards (www.meatcards.com) has produced prototypes and is on the verge of selling edible business cards
made of beef jerky. Slabs of jerky are the medium for the cards, which
are laser printed with contact information and cut into traditionally
sized business cards. Developers say they are working out a few glitches
(including fi nding a jerky that doesn't develop holes after being laser
printed), but are very close to taking orders for the edible leave-behind. The company Web site says it all: "Forget about foil, pop-ups
or UV spot lamination. These business cards have two ingredients:
meat and lasers." ■
Overherd
"It's something
special-maybe
the meat."
- Juan Martin del Potro, the No. 6 seed
in last month's U.S. Open and one of six
professional tennis players from the small
city of Tandil in Argentina, explaining
how the town of 100,000 people could
produce so many tennis stars.
Now, that's a steak!
A humungous Australian steak named the Tomahawk, which weighs in 1.5kg
(3.3 lbs.) and comes with 40cm of bone still attached, is being dubbed as Sydney's biggest steak, according to The Daily Telegraph. The steak was created by
David Clarke, Chophouse master chef. After seeing it being served in a New
York restaurant, Clarke spent several months sourcing the exotic new cut in
Australia for his customers from a local supplier. The Tomahawk is a grainfed Riverina Black Angus rib on the bone with a marble score of 2+. It is dry
aged for up to six weeks by Havericks Meats in a special hanging room to allow enzymes to break down the fat in the steak, providing maximum flavor.
"It looks like a car door hanging in the dry-aging room," Clarke said. The
Tomahawk's price tag? $150 (U.S.$130). ■
Prime Ribbing
Cartoon by Bob Bliss
130 * Meat&Poultry * October 2009 * www.MeatPoultry.com
Bull escapes from
slaughterhouse
A 1,400-pound bull that escaped
from a northern New Jersey slaughterhouse dragged police offi cers
with a lasso down a street and ran
10 blocks before being captured and
sedated, according to The Associated
Press. The bull was being unloaded
at ENA Meat Packing Inc. when it
broke loose just before 8:30 a.m. on
Sept. 28 said Chief John DeCando,
spokesman for Paterson, N.J. police
department's animal control division. Police tried to corral the bull
by lassoing a rope around the animal's neck, but it dragged officers
down the street instead. DeCando
said traffic was light during the bull
run, and the area where the officers
were dragged was not residential or
near a school. Officers fi nally captured the animal and sedated it. The
processor was smart to point out that
in accordance with federal regulations, meat from the animal did not
enter the food chain because the animal did not enter the facility under
its own power. ■
http://www.meatcards.com
http://www.MeatPoultry.com
Meat + Poultry - October 2009
Table of Contents for the Digital Edition of Meat + Poultry - October 2009
Contents
Meat + Poultry - October 2009 - 1
Meat + Poultry - October 2009 - 2
Meat + Poultry - October 2009 - 3
Meat + Poultry - October 2009 - Contents
Meat + Poultry - October 2009 - 5
Meat + Poultry - October 2009 - 6
Meat + Poultry - October 2009 - 7
Meat + Poultry - October 2009 - 8
Meat + Poultry - October 2009 - 9
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