Meat

A new meat processing plant in Garrard County will help Kentucky producers meet growing consumer demand for locally raised meat products. The Marksbury Farm Market is U.S. Department of Agriculture-inspected and is more than 12,000 square feet in size. “This facility will make it possible for consumers to buy more local Kentucky Proud meats,” Agriculture Commissioner Richie Farmer said. “Producers will be able to expand production and find new markets for their products.

I'm not teasin'; I'm a vegan (Kinda, sorta…sometimes). “You've got to be kidding me.” That was my wife's response when I told her I was going on a vegan diet plan, which is a vegetarian diet that excludes meat, dairy products and eggs. My son, Dave, was more blunt: “You might as well turn in your man card, Dad. It happened like this. One of my friends, who is an avid runner, mentioned she has trouble getting adequate protein in her diet. “I've never had trouble eating animals that are raised and killed for food,” I commented.

Who says a visit to the local meat market has to result in just the purchase of pocket-pinching poultry, or belly-filling beef? Obviously not the Kentucky Agricultural Council, which met Wednesday at Garrard County’s new meat-processing facility, Marksbury Farm Market, yesterday morning to tour the retail center and processing facility before convening at the First Southern National Bank in Lancaster. Although the council usually meets around major events such as the state fair or during conferences, the group has recently decided to begin touring new or otherwise interesting agricultural locations thought to have a positive effect on farming in Kentucky.

With the upcoming holiday weekend, grills will be heated up for outdoor grilling. Did you know that hamburger (ground beef) is the most popular food for the grill, followed by steak and chicken? One out of every five times Americans fire up the grill, it's to cook a burger.Ground beef is highly perishable because of the greater surface exposed to air. This permits drying out, loss of flavor and increased bacterial growth in the meat. Be sure to use ground meat within one or two days after purchase, unless stored in the freezer.

CARTERSVILLE - Since 2008, Bluegrass Lamb and Goat has been processing Kentucky Proud lamb and goats. Until just recently, a customer had to purchase nearly an entire animal to receive this custom service. With the grand opening of the retail portion of Kentucky Lamb and Goat, anyone can stop by and purchase as little or as much of an animal as they want. "Custom processing is a very cost-effective way to put meat in the freezer," said co-owner of Bluegrass Lamb and Goat Gil Myers.

With the holiday weekend approaching, grills will be heated up for outdoor grilling. Did you know that hamburger is the most popular food for the grill, followed by steak and chicken? One out of every five times a backyard grill in America is fired up, it's to cook a burger. While hamburgers reign supreme, grillers need to be careful. Ground beef is highly perishable because of the greater surface exposed to air. This permits drying out, loss of flavor and increased bacterial growth in the meat.

Every year people look forward to making deer jerky and the scent of spicy marinade filling the kitchen as the meat is thawed, cut, soaked and dried. And most of these people can't even cook ? they don't have to. The fact is, just about anyone can make jerky. Entire books are written on this subject, and there are many ways to do it well. It takes a lot of deer meat to make a small amount of jerky. Ever heard the saying that our bodies are mostly water? The same is true of deer.

Fire up the grill. There are seven days to Memorial Day, the unofficial summer kick-off for thousands of Americans. Chicken is on sale. Watermelons are in season. Meteorologists predict temperatures could reach 80 degrees. It is a peak time to picnic. Jim Stevens, agency manager at Kentucky Farm Bureau Insurance, takes the risk out of grilling. Smoking is the secret, he says, to perfect steaks, ribs and hamburgers. Here are some "How To" tips from Stevens: Marinate, even if there is only an hour before the meat is supposed to hit the grill.

It is the season for grilled hamburgers and other grilled meats. While tasty and nutritious, ground beef must be properly handled because it may contain bacteria that can make people sick. These bacteria can multiply rapidly when ground beef is improperly handled or not fully-cooked. Stay safe by following these suggestions on handling and cooking ground beef. Put ground beef in the refrigerator immediately after you return from the store, and use or freeze it within one to two days.

JUNCTION CITY - An old restaurant has received a new breath of life. The former Lovett's Family Restaurant now is home to Big Butts too BBQ. Owned by Thad Rich and Jordan Hardwick, the restaurant first opened April 9 and has gotten a “pretty good response,” according to Hardwick. “We've had some that are coming in every day, a few coming in saying they are already addicted to it,” Hardwick said. The secret to the barbecue, according to Rich, who is the main cook at the restaurant, is the time it takes to cook the meat, which varies but requires a slow process.

I'm not teasin'; I'm a vegan (Kinda, sorta…sometimes). “You've got to be kidding me.” That was my wife's response when I told her I was going on a vegan diet plan, which is a vegetarian diet that excludes meat, dairy products and eggs. My son, Dave, was more blunt: “You might as well turn in your man card, Dad. It happened like this. One of my friends, who is an avid runner, mentioned she has trouble getting adequate protein in her diet. “I've never had trouble eating animals that are raised and killed for food,” I commented.

In 1973, it was still 11 years until U.S. residents would start asking, "where's the beef?" In Lincoln County, the question was instead, "why is the beef so expensive?" In the March 29, 1973, issue of The Interior Journal (which cost 10 cents per copy), Frances Baughman examined a "housewife revolt" against meat prices - a story that still makes for an interesting read today. Here's the story, reproduced letter-for-letter as it ran:   HOUSEWIVES REVOLTING AGAINST HIGHER PRICES IN FOOD STORES   Beef Sells Slow; Several Stores Have No Display   Stanford grocers are facing a consumer revolt against rising food prices, especailly in the meat department.

Where are America's scruples - when it comes to its American people? I was very much outraged on March 8 when I tuned in to the 5 p.m. news on WTVQ-36 and learned that the meat I've been eating along with so many others (hamburger) has an additive called “slime,” and law does not require the meat package to let the consumers know it. I¿mean, come on. Just what is becoming of the world? The times? Are people this darn greedy and just don't care about themselves? If people cared, there is no way this would be allowed.

With cooler temperatures in the air and fall officially upon us, comforting chilies, stews and casseroles are just the thing we think about when meal planning. Many of these comforting fall foods are easy to whip together on a busy day and are made easier using the slow cooker or crock-pot. But have you ever wondered is slow cooking safe? Well wonder no more! This convenient appliance is designed to be left on and unattended for long periods of time and is perfectly safe, if used properly.

FRANKFORT — Hubble Meats of Lincoln County has been upgraded to USDA-inspected status, joined Kentucky Proud, and added a retail sales area under owner Hal Akers. “Hubble Meats provides beef and pork producers a new local market for their products while enabling consumers to find locally raised Kentucky Proud meats,” Agriculture Commissioner Richie Farmer said. “I commend Hal Akers and his farm manager, Sam Lawson, for their efforts and welcome them to the Kentucky Proud family.” With the upgrade, Hubble Meats now can sell meat by the piece from its retail store.

Who says a visit to the local meat market has to result in just the purchase of pocket-pinching poultry, or belly-filling beef? Obviously not the Kentucky Agricultural Council, which met Wednesday at Garrard County’s new meat-processing facility, Marksbury Farm Market, yesterday morning to tour the retail center and processing facility before convening at the First Southern National Bank in Lancaster. Although the council usually meets around major events such as the state fair or during conferences, the group has recently decided to begin touring new or otherwise interesting agricultural locations thought to have a positive effect on farming in Kentucky.

100 years ago — 1911 Tidbits of Danville news include: The Queen and Crescent Route is installing a telephone line along its railway system. The telephone will be ready for service in two months; Lost — karat diamond. It came out of a ring while C.R. Martin was preparing meat orders. Those who purchased meat from him last Friday are urged to carefully examine the meat and a reward is offered to whoever finds the diamond and returns it; Mr. Happy Hooligan Williams, the well-known young barber has returned from Lexington and will take a position with Mr. A.L. Bates, whose shop is in the Quisenberry building next door to the Freeman Furniture Co.’s store; Mr. C.M. McClane, who lives on Perryville Pike on the farm of Col. Clifton Rodes Anderson, has made a wonderful record raising chickens.

The doors of the Hubble Meat Market have been open for years, but since ownership of the local meat processor changed hands last April, a lot of changes have taken place, and old customers and new will be impressed with the facility right off US 27 on White Oak Road. And there have been a lot of customers lately. Manager Dan Bixler said they have processed 230 deer so far this season; “I’m kind of happy the season ends next weekend,” he laughed. Few people actually get to see the inside of the newly remodeled facility, but Bixler proudly led a tour of the plant from the unloading area to the retail sales area, explaining the processing operation from beginning to end. Though a little work still remains to be done on the receiving area, Bixler explained how animals are brought in for slaughter and moved from a holding pen to a head gate where they are killed.

A new meat processing plant in Garrard County will help Kentucky producers meet growing consumer demand for locally raised meat products. The Marksbury Farm Market is U.S. Department of Agriculture-inspected and is more than 12,000 square feet in size. “This facility will make it possible for consumers to buy more local Kentucky Proud meats,” Agriculture Commissioner Richie Farmer said. “Producers will be able to expand production and find new markets for their products.