Not everyone has a corner butcher they can count on. But thanks to the Internet, you don't need a local meat market to get the best cuts of beef, pork or even chicken. But where in the world-wide-web are the best slabs of meat to be found? Here are nine excellent places to start, according to the chefs who use these sites themselves.Sunday 14 May 2017
THE 9 BEST SITES TO BUY HIGH END MEAT ONLINE , ACCORDING TO CHEFS.
Not everyone has a corner butcher they can count on. But thanks to the Internet, you don't need a local meat market to get the best cuts of beef, pork or even chicken. But where in the world-wide-web are the best slabs of meat to be found? Here are nine excellent places to start, according to the chefs who use these sites themselves.
SEEKING PERFECTION. WHY IS JAPANS BEEF ARGUABLY THE BEST IN THE WORLD.
The Japanese are renowned for being perfectionists, taking meticulous pride in everything they do. When it comes to food, Japan leads the way, never compromising on quality or freshness for the benefit of the consumer.
It is all
aboutrespect.
This respect starts right at the beginning – on the farms, at the fisheries, at the tea and rice plantations and the brewery too. A respect for time honored traditions and the people that honed and developed them. The pride taken at every step is inspiring.
Some things are meant to evolve and develop using new techniques and technology, and some things simply aren’t. The Japanese seem to know just what is required, and when to produce some of the best ingredients available. When I think of the perfect beef – the wonderful melting fat bursting with flavor – I think of Japanese Wagyu. The same goes for green tea, rice, sake and Japanese Seafood. They are all products that are supreme in quality and synonymous with Japan. They are a true reflection of the respect that is ingrained within their culture.
Japanese Wagyu beef has a reputation for being one of the best beef in the world, for very good reasons too. Seeing the farmer’s eyes light up when he spoke about his cattle on his farm in Kyushu, south of Japan, goes to show just how much respect they have for, not only the cows but the way they rear them.
The feed is organic oats and a combination of 10 different grains and minerals, which I tried, and it tasted good! You are what you eat after all. The meat is marbled to an extent that is impossible to describe - you have to see and taste it to believe it! And, once lightly grilled for barely a minute and simply seasoned, it quite literally melts in your mouth.
Japanese rice is possibly one of the most tasty, delicious rice we can find in Europe and the United States.
Rice is the cornerstone staple for many countries, and Japan is certainly one of them. Japanese rice is possibly one of the most tasty and delicious in the world.
The Japanese have multiple ways of serving it ranging from a simple accompanim
ent to a curry or seasoning it with vinegar for Sushi, to shaping and garnishing with fermented plums for Onigiri. Each way is special in its own right, with rice being the foundation for a nourishing and tasty meal.
Learning how to make sushi was so interesting, but the simplicity of the onigiri is what really captured me. It's the perfect lunch box staple; it’s easy to transport and tastes just great. Who knew a simple grain could be so versatile!
The secret
to Japanese
seafood
Icy, clear water and a boat full of yellow tail. An army of Japanese workers ready to weigh, grade, gut and fillet the fish, and pack them fresh for shipment. That is what I witness while standing at the port at 5am Nagashima Island, visiting a yellow tail farm and processing factory.
The Japanese seafood producers practice military-like precision and efficiency, with very careful cold storage management systems throughout the entire shipping logistics to keep the fish fresh. These are the extremes gone to get Japan’s finest seafood to our plates on the other side of the world.The Japanese seafood producers practice military-like precision and efficiency.
Sake is a drink that I’ve heard of for years, but never really understood. As is expected with anything from Japan, it’s brewed using century old traditions that are refined with the technology of today. The result? A smooth, wonderful drink with a complex flavor profile that tastes phenomenal.
But what I find really fascinating is how versatile it is; not only does it go great with Japanese cuisine, but it can withstand the richness of a creamy chicken dish from France or the bold flavors of British cooking. The slight sweetness means it could stand up to a spicy curry too, no doubt. That's what I love about it, there really is no one true time to drink it! NEWS FROM AROUND THE WORLD.
It is all
aboutrespect.
This respect starts right at the beginning – on the farms, at the fisheries, at the tea and rice plantations and the brewery too. A respect for time honored traditions and the people that honed and developed them. The pride taken at every step is inspiring.
Some things are meant to evolve and develop using new techniques and technology, and some things simply aren’t. The Japanese seem to know just what is required, and when to produce some of the best ingredients available. When I think of the perfect beef – the wonderful melting fat bursting with flavor – I think of Japanese Wagyu. The same goes for green tea, rice, sake and Japanese Seafood. They are all products that are supreme in quality and synonymous with Japan. They are a true reflection of the respect that is ingrained within their culture.
Japanese Wagyu beef has a reputation for being one of the best beef in the world, for very good reasons too. Seeing the farmer’s eyes light up when he spoke about his cattle on his farm in Kyushu, south of Japan, goes to show just how much respect they have for, not only the cows but the way they rear them.
The feed is organic oats and a combination of 10 different grains and minerals, which I tried, and it tasted good! You are what you eat after all. The meat is marbled to an extent that is impossible to describe - you have to see and taste it to believe it! And, once lightly grilled for barely a minute and simply seasoned, it quite literally melts in your mouth.
Japanese rice is possibly one of the most tasty, delicious rice we can find in Europe and the United States.
Rice is the cornerstone staple for many countries, and Japan is certainly one of them. Japanese rice is possibly one of the most tasty and delicious in the world.
The Japanese have multiple ways of serving it ranging from a simple accompanim
ent to a curry or seasoning it with vinegar for Sushi, to shaping and garnishing with fermented plums for Onigiri. Each way is special in its own right, with rice being the foundation for a nourishing and tasty meal.
Learning how to make sushi was so interesting, but the simplicity of the onigiri is what really captured me. It's the perfect lunch box staple; it’s easy to transport and tastes just great. Who knew a simple grain could be so versatile!
The secret
to Japanese
seafood
Icy, clear water and a boat full of yellow tail. An army of Japanese workers ready to weigh, grade, gut and fillet the fish, and pack them fresh for shipment. That is what I witness while standing at the port at 5am Nagashima Island, visiting a yellow tail farm and processing factory.
The Japanese seafood producers practice military-like precision and efficiency, with very careful cold storage management systems throughout the entire shipping logistics to keep the fish fresh. These are the extremes gone to get Japan’s finest seafood to our plates on the other side of the world.The Japanese seafood producers practice military-like precision and efficiency.
Sake is a drink that I’ve heard of for years, but never really understood. As is expected with anything from Japan, it’s brewed using century old traditions that are refined with the technology of today. The result? A smooth, wonderful drink with a complex flavor profile that tastes phenomenal.
But what I find really fascinating is how versatile it is; not only does it go great with Japanese cuisine, but it can withstand the richness of a creamy chicken dish from France or the bold flavors of British cooking. The slight sweetness means it could stand up to a spicy curry too, no doubt. That's what I love about it, there really is no one true time to drink it! NEWS FROM AROUND THE WORLD.
CHINA, US REACH AGREEMENT ON BEEF, POULTRY AND NATURAL GAS
The United States would also allow U.S. companies to ship liquefied natural gas to China as part of the bilateral agreement reached following President Donald Trump's meeting with Chinese President Xi Jinping in April. The agreement covers a number of long-standing barriers in areas ranging from agriculture to energy to the operation of American financial firms in China.
Commerce Secretary Wilbur Ross hailed the agreement as "a herculean accomplishment" forged in record time.
"This is more than has been done in the whole history of U.S.-China relations on trade," Ross told reporters Thursday evening at the White House. "Normally trade deals are denominated in multiple years, not tens of days."
But while the agreement touches on many of the trade barriers American companies have long complained about, it remains to be seen just how far China will go to allow more American exports. Previous administrations have hailed market-opening agreements, only to be left disappointed.
"The key in these negotiations is specifics that are enforceable — literally the devil is in the details," said Scott Mulhauser, the former chief of staff at the U.S. Embassy in Beijing.
"The more these agreements include real, concrete outcomes rather than platitudes, rehashing old ground or punts to the future, the better they are. American companies, workers, farmers and more are eager for more access to Chinese markets and they'll look to ensure reality matches the rhetoric of these promises," Mulhauser said.
Trump made America's massive trade deficits and specifically the gap with China a major issue in his campaign and during the early days of his administration. He's argued that America's perennial trade deficits have cost millions of factory jobs and pledged to take a tougher stance in trade negotiations to lower the imbalances.
Under the agreement, the United States would welcome Chinese companies negotiating agreements to purchase U.S.-produced liquefied natural gas. The Energy Department has already authorized the shipment of 19.2 billion cubic feet per day of natural gas exports to China and other interested countries, the Commerce Department said.
A number of U.S. companies are seeking permits to build facilities to process liquefied gas, which would allow America to become a net exporter of gas, something it has not been since the 1950s. China is attempting to turn to natural gas as a way to reduce its dependence on coal and combat the country's extensive air pollution. The move would allow China to diversify its supply and provide a significant market for American suppliers — though the expansion could boost prices for U.S. consumers.
Ross downplayed the impact, pointing to the decline in natural gas prices. "If you look at it on a historical basis, there's plenty of room to go back up," he said. "It's not as though this is going to wreck anybody's pocketbook."
The agreement would also ease import restrictions on agricultural goods, including ending China's restrictions on beef imports. China imposed a ban on American beef in 2003 after a case of mad-cow disease, a ban that has remained in place despite extensive efforts by the Bush and Obama administrations to get it removed.
In exchange, the U.S. would allow the sale of cooked Chinese poultry — a move Ross said could be done safely. "We do not intend to endanger anybody's health or safety in the U.S.," he said.
The agreement would also streamline the evaluation of pending U.S. biotechnology product applications; pave the way for allowing American-owned suppliers of electronic payment services to begin the licensing processes in China; and facilitate the entrance of Chinese banks into the U.S. banking market, among other measures.
The agreement grew out of negotiations both countries agreed to start after Trump's meeting at his Mar-a-Lago estate in Florida with the Chinese president. The areas dealt with in the initial agreement represent export opportunities that American companies have long sought.
America's trade deficit in goods and services with China totaled $310 billion last year, by far the largest imbalance with any country. The deficit with China represented about 60 percent of the total U.S. deficit last year of $500.6 billion.
The two countries have also agreed to hold high-level talks this summer to be led by Ross, Treasury Secretary Steven Mnuchin and Chinese Vice Premier Wang Yang to work on a one-year plan.
These talks represent the latest effort to resolve contentious trade issues between the world's two largest economies in a process that began during the administration of George W. Bush under Treasury Secretary Henry Paulson. Both countries got together twice a year. The Obama administration continued that effort but reduced the frequency of the talks to once a year. BY MARTIN CRUTSINGER AND JILL COLVIN.
AMERICAN MEAT FARMER BUOYED BY CHINA.
Starting later this year, U.S. cattle ranchers will be able to sell their beef in China, which has refused American imports since the mad cow disease breakout in 2003. Trade bans of U.S. beef around the world, including China, contributed to the value of U.S. beef exports falling from $3 billion in 2003 to $1.1 billion in 2004, according to trade publication Food Safety News.
The U.S. beef industry has been lobbying for years to reopen the Chinese market. A breakthrough came in September when China announced its intent to lift the ban without specifying a time period, and further negotiations on technical details began.
The push to reopen the Chinese beef market likely was aided by the U.S. approval to allow fully-cooked Chinese chicken to enter the U.S., a deal that was also announced Thursday. Chinese chicken has been banned in the U.S. due to sanitary and health concerns.
Livestock industry officials welcomed the announcement. U.S. beef producers will sell more to Chinese customers who are increasingly willing spend on foreign meats, including Australian and Brazilian imports.
Allowing Chinese chicken to be sold in the U.S. would mean more global competition, but it could lead to the end of a ban on U.S.-produced chicken in China, says Jim Sumner, president of USA Poultry & Egg Export Council, an advocacy group. China stopped accepting American chicken imports in 2015 due to fears of bird (avian) flu. “It’s more important for us get that market back,” Sumner says.
“We’re making a lot of progress” on China, he says. “We can’t produce enough chicken wings to satisfy demand here. So it’s all good. We’re glad to see it happen because our industry believes in free, open trade.”
Chinese chicken farmers got a huge break last year when Agriculture Department inspectors completed a review of China’s poultry slaughterhouse inspection systems and concluded that its sanitary and food safety standards were adequate.
Sumner says opening the U.S. chicken market is gradual. Fully cooked chicken from China won’t be sold directly in grocery stores and are used mostly by restaurants and pre-packaged food manufacturers as ingredients for other meals, such as soup, he says. “Any imports from China would be very limited and (serve) special variety niche markets,” he says.
Some critics of imports say concerns about Chinese chicken processors are valid. Outbreaks of the avian flu have been frequent in the country, and its labeling standards are lagging, they say.
Still, accepting Chinese chicken imports -- a top priority of Chinese officials -- likely was in exchange for lifting China's ban on U.S. beef, Sumner says. And American beef producers are eager for more business.
“China has really become a major importer of beef over the last few years. We certainly missed out on that without having access,” says Kent Bacus, director of international trade and market access for the National Cattlemen's Beef Association. “This is something we’ve been working on for the last 13 years.”
Asian consumers tend to favor certain cuts that aren’t as popular in the U.S. – chuck roast, tongue, stomach, short ribs and heart – and demand for these items in China could help raise the value of U.S. cattle, he says.
With more Chinese consumers seeking western restaurants, U.S. beef producers also are hoping to see their beef in steakhouses in Beijing and Shanghai. “We’re going to get better prices,” Bacus says. BY ROGER YU
COWS, HORSES AND FORKLIFTS
Iris Ordonez, 25, is an assistant manager at Fair Oaks Farms in Fair Oaks, Ind.
Q. What is your background for working on a farm?
A. I was born into it. My family is from New Mexico, where my father was the foreman on a dairy farm. One of my early memories is bottle-feeding the calves at 5 or 6. They were as big as I was, and I could hardly hold the bottle. My older sister Imelda showed me how to stick my finger in their mouth so that they would start suckling and I could switch to the bottle.
When did you move to Indiana?
When I was about 7. The owner of Fair Oaks Farms once owned the New Mexico farm, and a lot of employees from the first farm followed us when we came here, so we’re with people we’ve known for years. My three siblings also work on the farm with me, and I get to spend time with my nieces and nephews.
What are your responsibilities as assistant manager?
I help my dad manage the work that has to be done, including giving employees their work assignments. I also manage the feeders and manure scrapers and do some clerical work.
What else do you do?
I can drive all our vehicles, including a tractor, forklift and front-end loader. We’re one of the Fairlife co-op farms, and occasionally I drive a semi truck and deliver feed to our other dairy sites. I vaccinate our cows and birth them, although a breeder or herdsman is with me during the births in case I need assistance. I also inseminate our cows.
Have you tried other jobs?
I worked in retail at a mall for a while because I thought I might like selling.
What might surprise visitors to your farm?
How much farming has changed over the years. There’s still a bit of a stereotype of farmers in overalls doing many jobs by hand, but it’s not like that. Even the way we milk cows has changed. We have what’s called a milking parlor, where they’re milked in a circle by machine, and we’re also using crops for fuel now.
How do you relax?
I ride horses three or four times a week in the afternoons. We have over 20 on the farm. That, to me, is fun. BY PATRICIA R OLSEN
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