Brute strength yet finesse with a knife, brought up with tradition yet fueled by innovation, rough-handed yet revered—butchers have risen to rock star status in today’s food culture.
In conjunction with our 2015 Processor of the Year story, Andy Hanacek, editor-in-chief of The National Provisioner, traveled to Enid, Okla., to tour and visit AdvancePierre Foods’ Enterprise facility.
Such factors as the versatility of ground meats in a wide range of recipes, the increasing popularity of ethnic meals that leverage ground meats and the typically lower prices of grinds compared with other protein cuts is bolstering consumer interest in the proteins.
According to a recent review, the average American consumes about 66 pounds of ground beef per year, and ground beef accounts for approximately 60 percent of total beef consumption.
You don’t have to be a meat scientist to know that in order to achieve a great cut of meat you must start with a great piece of meat. But having a great piece of meat doesn’t lead to a great cut without care.
Traditionally, the mixing process has been used to combine meat with other ingredients, or to extract protein to improve moisture and fat binding, as well as texture, upon cooking.