Canadian Pork Council sur LinkedIn : Ontario Pork was on-site in the Farm Discovery Zone during the Elmira… (2024)

Lamb meat from the salt meadows of the Bay of Somme is an AOP: what that meansThe protected designation of origin “Prés salés de la Baie de Somme” was recognized in 2007. It is one of eleven French meat sectors which benefit from it.The 2023 general assembly of the federation of French meats withprotected designation of origin(Fevao) took place in theBaie de Sommethis year.The opportunity for its representatives to discuss the problems and challenges that the appellation must face in the four corners ofFrance.For us, this is an opportunity to remember that salt meadow lamb meat is one of the eleven French meat sectors designated by the protected designation of origin (AOP).She was recognized in2007.What exactly is an AOP?Fevao defines the AOP as “a means for the consumer to know that a product is made, in all its stages of production, according to know-howrecognizedin the same geographical area, which gives characteristics to the product”.If the controlled designation of origin (AOC) protects the product on French territory, the AOP is “aEuropeansign which allows the name of the product to be protected in all countries of the European Union”.Eleven meatsectors have this opportunity inFrance: one poultry, four beef, three sheep and three other pigs.Here is the list:Bresse poultryCharolles beefMézenc fatMaine-AnjouCamargue bullBarèges-GavarnieSalt meadows of the Bay of SommeSalt meadows of Mont-Saint-MichelCoppa, cured ham and Lonzo de CorsicaKintoa hamBigorre black hamThis represents more than700 producersfor4,500 tonnes of AOP productsper year.https://lnkd.in/dSs2j3Ji#aop #origin #meat #meatindustry #livestock #agneau

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🐔📊 Check out this informative chart on chicken breeds! 🥚🐓 If you're considering adding chickens to your homestead, this chart is a must-see. It compares the egg-laying prowess and suitability for food of various dual-purpose chicken breeds.Are you aiming for a consistent supply of fresh eggs or mouthwatering poultry on your homestead? 🥚🍗 This chart will help you make an informed choice that suits your family's needs. 🏡Don't miss out on finding the perfect feathered companions for your homesteading journey! 🐣👨🌾 #Homestead #Chickens #HomesteadingChickens #ComparingChickens 🌾🐓

It’s Brazil’s signature Christmas meat, but what is ‘Chester’?Few things are more Christmassy to Brazilians than Chester, the large roasted bird that’s not quite chicken, and not quite turkey.Year in, year out, the topic of what exactly is a Chester often pops up around Brazilian dinner tables. There is no shortage of urban legends to explain this weird bird that is only eaten once a year. Some say they come from the North Pole. Others claim this “chicken-on-steroids” is the result of several breeding experiments between turkeys and ducks.First of all, Chester is a registered trademark owned by BRF, the world’s largest poultry exporter. In 2017, the company decided to shed light on the obscure history of the Chester. And it dates back to the late 1970s.In 1979, Perdigão, a Santa Catarina-based company that merged with competitor Sadia in 2009 to form BRF, wanted to create an alternative to turkey for the Christmas dinner. The company sent two experts to the U.S. for research — and they came back with 11 strains of a variety of Scottish chicken.The birds were directly transported to Perdigão’s plant in Tangará, a city in the countryside of Santa Catarina. Protected by a forest of tall, monkey-puzzle-esque araucária trees, the plant was isolated from plagues and protected from the eyes of the competition.Three years later, a “super chicken” was born, weighing an average of 4 kilograms and measuring over 60 centimeters, almost twice as big as those Brazilians were used to. The name “Chester” is a nod to the birds’ huge “chest” (or breast) — a favorite for many Brazilians.Go to https://lnkd.in/d3H4m2sV and subscribe to The Brazilian Report to read more!#christmas #december25 #brazil #chester #xmas #brazilianreport #southamerica #history

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Black Angus Beef is sourced from Angus cattle, which are known for naturally abundant marbling resulting in tender, flavorful beef. “Black Angus” refers to cattle whose hides are predominantly black and are best known for their consistency and reliable quality brought on by Angus genetics. Angus cattle are the most common breed of beef cattle in the United States.Due to its abundant marbling, or intramuscular fat, Black Angus Beef provides buttery, juicy flavors and is remarkably tender. These qualities mean Black Angus Beef often scores as Prime or Choice on the USDA Beef Quality Grades scale, which are the two highest beef quality grades set by the USDA. In short, Black Angus Beef provides a flavorful, memorable eating experience that stands out among the rest.

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🐔📊 Check out this informative chart on chicken breeds! 🥚🐓 If you're considering adding chickens to your homestead, this chart is a must-see. It compares the egg-laying prowess and suitability for food of various dual-purpose chicken breeds.Are you aiming for a consistent supply of fresh eggs or mouthwatering poultry on your homestead? 🥚🍗 This chart will help you make an informed choice that suits your family's needs. 🏡Don't miss out on finding the perfect feathered companions for your homesteading journey! 🐣👨🌾 #Homestead #Chickens #HomesteadingChickens #ComparingChickens 🌾🐓

McDonald's, which buys more than 2% of U.S.-produced eggs, has gone 100% cage free nearly two years earlier than originally pledged. When I was CEO of HSUS, with my former colleagues Paul Shapiro (now at The Better Meat Co.) and Josh Balk (now at The Accountability Board), we negotiated an agreement with the fast-food giant to phase out its sourcing of eggs from caged hens by 2025. Rare indeed for a company to beat, rather than backslide, on a pledge like this. Kudos to McDonald's. And kudos to key egg producers who've made the switch toward more extensive agriculture and to the United Egg Producers (UEP) for leaning into this housing change for hens. UEP stands in sharp contrast to the retrograde actions of the National Pork Producers Council, which is resisting the inevitable transition away from immobilizing cage-confinement of breeding sows. Center for a Humane Economy is working to drive a "Cage-Free Future" and we salute The Accountability Board for its continuing work on this front. https://lnkd.in/efbvw_Yt

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Family farmers and ranchers, meat company leaders, foodservice distributors, grocery store leaders, restaurateurs and chefs are still buzzing with the energy and inspiration that filled #BeefBash23.They gained tools at the #CertifiedAngusBeef annual conference to elevate their successes in offering the best-tasting, best-sourced beef. Brand leaders were also celebrated for marketing, sales, integrity and producing high-quality Angus cattle.Continue to follow us here to get an inside look at the event and the brand that helps chefs serve their best beef dishes and grocery stores gain shoppers’ trust, knowing the beef is raised by family farmers dedicated to humane animal care and climate-friendly practices. If it’s not CERTIFIED, it’s not the best.

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More big ag companies come sniffing around the #seafood sector. Scoular isn't a well-known name in the #fisheries and #aquaculture sector, but clearly they see the opportunities. After partnering with Da Yang Seafood Inc and Bornstein Seafoods, they're moving again, with an eye toward the growing #petfood market (thus the photo -- that isn't their CEO).https://lnkd.in/g-HGnAM9

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📽️ Our documentary delves into the many issues associated with the civet coffee industry☕ One of these issues is the reduced diversity in the diets provided to captive civets. Often being fed predominantly coffee cherries, there ability to adapt decreases!🎟️ To find out more about the issues being faced, check out where you can watch our documentary here: https://buff.ly/49DqNc5 #RaretoReckless #civetcoffee #thecivetproject #animalwelfare #animalcharity #animallover #viverrid #civet

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THE FAIR OF THE PIEDMONTESE FAT OXOn Thursday 14 December 2023, the 113th edition of the International Fat Ox Fair, a market exhibition of Piedmontese cattle, was held in Carrù a small town in the province of Cuneo (Italy).The Fair has very ancient origins. Since 1473 cattle markets were held in Carrù every two weeks. The first Fair of the Fat Ox dates back to 15th December 1910 to remedy the serious shortage of animals for slaughter and the consequent increase in meat prices.The Fair has become a traditional commercial and folkloristic event whose importance is also spread beyond the regional borders, to promote the breeding of Piedmontese cattle, and encourage the consumption of high-quality meat. WHAT IS THE PIEDMONTESE FAT OX?It is an adult bovine with a white coat, castrated within six months of age to facilitate weight gain. It can normally exceed a ton, but it can be called “ox” only after four years of age.Its diet must be based on natural products, preferably dry. Hay, corn, bran, soybeans, fava beans, and barley are the main components of its diet.The animal must gain weight slowly and in a balanced way. This will allow it to achieve its optimal size and aesthetic perfection at the same time. Only very experienced and competent breeders can achieve this result. The result of this hard work is meat of outstanding quality, characterized by an intense flavor and an absolute tenderness.WHAT IS THE PIEDMONTESE MIXED-BOILED MEAT?The Piedmontese Mixed Boiled Meat “Bollito” is a traditional Piedmontese culinary dish typical of the cold season. The preparation is very complex, particularly because of the extremely long cooking time. To make the meat tender, it must be left to boil for about 3 hours.The traditional recipe of Great Piedmontese Mixed Boiled Meat is particularly wide in the choice and number of ingredients: 7 beef cuts to be cooked in the main pot (flank steak, brisket point end, chuck roll, shin, shank, top blade, bone-in chuck), 7 so-called “ornaments” to be cooked in separate pots (calf's head complete with snout, tongue, trotter, tail, hen, “cotechino” a large boiled pork sausage, and “rolata” a rolled-up and tied brisket filled with lard and cut into slices.The great single dish should be completed with at least three of the seven sauces proposed by tradition. The most classic are: the green sauce “bagnet verd”, made with parsley, anchovies, garlic, white vinegar, and stale breadcrumbs; the red sauce “bagnet ross”, made with tomatoes, red pepper, garlic, mustard, and red vinegar; the horseradish sauce; the bee sauce, made with honey, and walnuts; broth with the mustard sauce; the mustard sauce; and the grape mustard.These are tasty and colorful sauces, often sour or sweet and sour, useful for awakening the palate.

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