Lambert & Ewers Smoked Meats

Well it’s time to look into the crystal ball and forecast what the hog market will be doing for the rest of the year and how this will affect Holiday prices. Why the general increase in meat prices over this past year. You might have heard some say the amount of corn going into ethanol production has forced feed prices higher…hmm since a hogs diet is only 40% corn even in our state, and less in others, it’s a very small factor. Actually the diet of poultry contains roughly 70% corn so you will probably see some of the highest Thanksgiving turkey prices ever. But never fear, as long as grocers want to move the higher margin grocery goods, they will use cheap turkeys as a loss leader. Anyway high food and oil prices can be attributed to the weak dollar. Never before have foreign countries and companies been able  buy our raw materials so cheaply and believe me they are stocking up. Freezing literally TONS of meat and piling up mountains of corn to process for their folks at a later date. So buy American, anything American and help the rallying dollar. The killer is the 34% price surcharge I am getting from UPS for air shipments. So I guess what I am saying look for all your meat prices to go up during the upcoming Holidays. Be sure to sign up for our monthly e-newsletter where we try to have a special offer every month. It was 20% off any purchase in July! OK enough of that, here is my meat science tip of the week: when purchasing fresh pork and comparing the same cut, always buy the meat that is the darker pink. A darker pink color is a sign of higher Ph content in the muscle. A higher Ph of course means less acidity. A lower Ph causes the perception of an ‘off’ ‘metallicy’ or ’sour’ taste. Maybe you have experienced this yourself.  Our Certified Berkshire Fresh Pork is bred to naturally contain less acid and does not contain any added water or as the large mass producers like to call ’a solution’. Naturally tender with the flavor of pork from times past. Try some today! So what’s on your mind?

Bruce

Hello, Welcome to our Blog! In the coming pages I will try to mesmerize you with meat science, Yes that’s right meat science. Want to know why some pork is more tender than others? Why is sodium erythorbate added to our products? I also will throw in a few cooking tips. The first one, get a sharp knife or get out of the kitchen. Of course, I’ll post some of our favorite recipes from some of our most excellent Chefs scattered across the great State of Iowa. Yes, many of our products are purchased and served commercially and finally I’d love to introduce you to our staff. Those you not only interact with but others behind the scenes making all the products you love. So please feel free to ask any questions, offer your suggestions or just say ‘hi’.