H5N1 confirmed at second U.K. site
By Alicia Karapetian on 11/20/2007 for Meatingplace.com
British officials on Monday announced that testing confirmed an outbreak of highly pathogenic avian influenza in turkeys at a second site in the United Kingdom.
The outbreak occurred at a farm deemed a "dangerous contact" premise, which was placed under restriction following the first outbreak last week. (See British AI outbreak highly pathogenic strain: official on Meatingplace.com, Nov. 14, 2007.)
Officials on Saturday completed the culling of birds on the first infected farm and those placed under restriction.
An almost 2-mile protection zone has been established around the second site, and the existing surveillance zone has been extended.
British AI outbreak highly pathogenic strain: official
By Alicia Karapetian on 11/14/2007 for Meatingplace.com
British government officials on Tuesday announced that confirmatory tests showed an avian influenza outbreak on a turkey farm in eastern England was the highly pathogenic H5N1 strain.
In response, the some 5,000 turkeys, 1,000 ducks and 400 geese on the farm will be culled, Secretary of State for Environment, Food and Rural Affairs Hilary Benn told British Parliament in prepared remarks Tuesday.
"The health and safety of those involved in the operations are the priority, and a strict approach is being taken," she said. "All workers on the premises already potentially exposed to infection have been given Tamiflu."
The government also has restricted poultry movement, instituting an almost 2-mile protection zone and an approximately 6-mile-wide surveillance area.
Benn's department was informed of a large number of turkey deaths at the farm Sunday. Preliminary tests conducted Monday showed the presence of the H5 strain, and further testing, which revealed the strain was H5N1, was completed Tuesday.
The United Kingdom last faced an outbreak of highly pathogenic avian influenza in February when 159,000 turkeys were culled at a Bernard Matthews farm.
Tuesday, November 20, 2007
Check out this Day-After-Thanksgiving Stew Recipe
This sounds like an really tasty recipe for a Mexican style beef stew provided this week to National Cattlemen's Beef Association members. Check out those ingredients and add them to your grocery list, sounds like a winning combination of seasonings. For the less adventurous, a good old-fashioned soup bowl should work just fine. . . .
Easy Day-After-Thanksgiving Stew
Wondering what to serve the day after Thanksgiving to a houseful of hungry family looking for an encore? Whip up hearty Mexican Beef Stew to satisfy those day-after stomach grumblings!
Mexican Beef Soup in Tortilla Bowls
Prep time: 25 minutes
Ingredients:
1-1/2 pounds lean ground beef
1 large onion, cut lengthwise in half and cut crosswise into thin slices
1 tablespoon ground cumin
1/4 teaspoon pepper
2 cans (10-1/2 ounces each) beef consommé
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 cup water
6 medium (8 inches) flour tortillas
2 tablespoons chopped fresh cilantro
Instructions:
Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper.
Stir consommé, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes.
Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway.
Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.
Makes 6 servings.
Nutrition information per serving: 478 calories; 19 g fat (6 g saturated fat; 8 g monounsaturated fat); 76 mg cholesterol; 1102 mg sodium; 40 g carbohydrate; 2.6 g fiber; 34 g protein; 5.6 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 20.8 mcg selenium; 5.8 mg zinc
Easy Day-After-Thanksgiving Stew
Wondering what to serve the day after Thanksgiving to a houseful of hungry family looking for an encore? Whip up hearty Mexican Beef Stew to satisfy those day-after stomach grumblings!
Mexican Beef Soup in Tortilla Bowls
Prep time: 25 minutes
Ingredients:
1-1/2 pounds lean ground beef
1 large onion, cut lengthwise in half and cut crosswise into thin slices
1 tablespoon ground cumin
1/4 teaspoon pepper
2 cans (10-1/2 ounces each) beef consommé
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 cup water
6 medium (8 inches) flour tortillas
2 tablespoons chopped fresh cilantro
Instructions:
Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper.
Stir consommé, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes.
Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway.
Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.
Makes 6 servings.
Nutrition information per serving: 478 calories; 19 g fat (6 g saturated fat; 8 g monounsaturated fat); 76 mg cholesterol; 1102 mg sodium; 40 g carbohydrate; 2.6 g fiber; 34 g protein; 5.6 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 20.8 mcg selenium; 5.8 mg zinc
Sunday, November 18, 2007
Traditional Breed Beef (British White) and Pork in Demand in England
Traditional Breed Beef and Pork in Demand
05/09/07
(Excerpt - Please follow the link above for the full text of the article)
“Shaun bought the British White cattle because they were a traditional breed and he felt there would be a market for them. Also, at the time he was running the farm on his own and the cattle are naturally-polled and are easily handled.
“At the time the breed was classified rare but now the Rare Breeds’ Survival Trust has them on the minority list with around 1,500 breeding females in the country.
“The Middle White pigs are an endangered breed and the Saddlebacks which came last year are classified as at Risk by the Rare breeds Survival Trust.”
British White cattle at
Savin Hill
All Cattle born at Savin Hill are finished on the farm at between 24 to 30 months old and such has been the demand for the meat that the Partingtons have developed good relationships with other British White breeders around the country who now supply them with finished animals to the same standards as their own.
“We were unable to cope with the demand for beef with our own cattle and by taking them off other breeders this has encouraged people either to expand their herds or to go into the breed.
“Our over-riding philosophy with the business is about pure traditional native breeds and sustainably farming in this country which is something that a lot of people are struggling to do in the current climate of change.
“By us creating a market for a quality product, consumers can support these breeds and hopefully encourage sufficient numbers of the animals and make it viable to farm them in this country.”
With the cattle taking at least three years to produce (from conception to the final cuts of quality meat), the small acreage at Savin Hill has not been able to cope with the demand, but the faster turn-around time for the pigs has enabled them to develop this side of the meat business. “We have won several awards for our Middle White home-produced pork which is all born, bred and reared on our farm”.
Michelle and Shaun Partington
with Middle White piglets
Pigs are eight to 10 months old at finishing with the Middle Whites weighing 65-80kg and the Saddlebacks will be 85kg-plus.
Meat has always been sold direct to get the best price through farmers’ markets and fine food fairs in Lancashire and the Manchester area and now there is an increasing demand for wholesale meat direct to restaurants which Michelle plans to develop.
On average, one head of Savin Hill's cattle is put through the system each month but this can rise to up to 10 during November and December when other breeders help meet the demand.
A further six pigs on average are used each week.
Michelle’s partner Paul Etherington, who has 20 years’ experience as a butcher, cuts the meat in the on-farm premises to include shin, skirt, loins, legs and belly.
Quality ready-prepared meats are also sold such as loin of pork stuffed with basil and fresh sage, pork fillets wrapped in pancetta, stuffed belly pork with apricot and ginger.
The Saddlebacks are used for bacon and their trim is used in the sausages which have around a 90 per cent meat content. They are made without preservatives or artificial flavourings and colourings.
Meat from the Middle Whites, a traditional pork pig, will continue to be used for the fresh pork cuts and the trim will go into speciality pies including Pork and Lyth Valley Damson.
“We all love to eat good food – it’s an important thing for us. My mum’s side of the family were in farming. Her grand-parents used to sell eggs and milk on Blackburn market.
“We have been brought up to think that quality food is important. These days there are too many flavour enhancers, artificial preservatives and colourings being used in foods,” says Michelle, who enjoys being able to talk to her customers about what is in their products and how the meats are naturally-reared.
05/09/07
(Excerpt - Please follow the link above for the full text of the article)
“Shaun bought the British White cattle because they were a traditional breed and he felt there would be a market for them. Also, at the time he was running the farm on his own and the cattle are naturally-polled and are easily handled.
“At the time the breed was classified rare but now the Rare Breeds’ Survival Trust has them on the minority list with around 1,500 breeding females in the country.
“The Middle White pigs are an endangered breed and the Saddlebacks which came last year are classified as at Risk by the Rare breeds Survival Trust.”
British White cattle at
Savin Hill
All Cattle born at Savin Hill are finished on the farm at between 24 to 30 months old and such has been the demand for the meat that the Partingtons have developed good relationships with other British White breeders around the country who now supply them with finished animals to the same standards as their own.
“We were unable to cope with the demand for beef with our own cattle and by taking them off other breeders this has encouraged people either to expand their herds or to go into the breed.
“Our over-riding philosophy with the business is about pure traditional native breeds and sustainably farming in this country which is something that a lot of people are struggling to do in the current climate of change.
“By us creating a market for a quality product, consumers can support these breeds and hopefully encourage sufficient numbers of the animals and make it viable to farm them in this country.”
With the cattle taking at least three years to produce (from conception to the final cuts of quality meat), the small acreage at Savin Hill has not been able to cope with the demand, but the faster turn-around time for the pigs has enabled them to develop this side of the meat business. “We have won several awards for our Middle White home-produced pork which is all born, bred and reared on our farm”.
Michelle and Shaun Partingtonwith Middle White piglets
Pigs are eight to 10 months old at finishing with the Middle Whites weighing 65-80kg and the Saddlebacks will be 85kg-plus.
Meat has always been sold direct to get the best price through farmers’ markets and fine food fairs in Lancashire and the Manchester area and now there is an increasing demand for wholesale meat direct to restaurants which Michelle plans to develop.
On average, one head of Savin Hill's cattle is put through the system each month but this can rise to up to 10 during November and December when other breeders help meet the demand.
A further six pigs on average are used each week.
Michelle’s partner Paul Etherington, who has 20 years’ experience as a butcher, cuts the meat in the on-farm premises to include shin, skirt, loins, legs and belly.
Quality ready-prepared meats are also sold such as loin of pork stuffed with basil and fresh sage, pork fillets wrapped in pancetta, stuffed belly pork with apricot and ginger.
The Saddlebacks are used for bacon and their trim is used in the sausages which have around a 90 per cent meat content. They are made without preservatives or artificial flavourings and colourings.
Meat from the Middle Whites, a traditional pork pig, will continue to be used for the fresh pork cuts and the trim will go into speciality pies including Pork and Lyth Valley Damson.
“We all love to eat good food – it’s an important thing for us. My mum’s side of the family were in farming. Her grand-parents used to sell eggs and milk on Blackburn market.
“We have been brought up to think that quality food is important. These days there are too many flavour enhancers, artificial preservatives and colourings being used in foods,” says Michelle, who enjoys being able to talk to her customers about what is in their products and how the meats are naturally-reared.
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