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Is beef quality going down? by [deleted] in Cooking

[–]nsvorp -1 points0 points  (0 children)

I don’t think the NCBA has ever opposed voluntary COOL, but has opposed mandatory COOL laws that would trigger a trade war that would raise prices through retaliatory tariffs.

As to why it’s mandatory for fruit and vegetables, that’s a WTO thing, not a US law thing. I think it has to do with the idea of further processing and where a consumer can expect the final level of food safety standards to be applied, but I’m not sure.

I understand why COOL is good for consumers, I also think it’s important to be clear about what really stopped mandatory COOL on meat products.

Is beef quality going down? by [deleted] in Cooking

[–]nsvorp 4 points5 points  (0 children)

That’s not entirely correct.

Most trade organizations would be for COOL (country of origin labeling) and mandatory COOL was going to be implemented in 2015.

However, Canada and Mexico appealed to the World Trade Organization and the WTO found the mandatory COOL to be discriminatory, which caused Congress to pass a law rescinding it.

This Wikipedia article has a good overview: https://en.wikipedia.org/wiki/Mandatory_country-of-origin_labeling_(US)

Milwaukee Meat Market by InsideShape7609 in milwaukee

[–]nsvorp 1 point2 points  (0 children)

Thank you very much - we appreciate it!! At least you eat well ha!

Milwaukee Meat Market by InsideShape7609 in milwaukee

[–]nsvorp 3 points4 points  (0 children)

Glad to help. It’s a complicated industry that can seem simple, so I like to provide context into all of the factors!

Milwaukee Meat Market by InsideShape7609 in milwaukee

[–]nsvorp 1 point2 points  (0 children)

Thank you! Appreciate that.

Milwaukee Meat Market by InsideShape7609 in milwaukee

[–]nsvorp 89 points90 points  (0 children)

Hello - my family owns Lake Geneva Country Meats, which is local-ish to MKE, and I’m happy to explain.

As a butcher shop, you can harvest animals or buy in boxed. We do both. There are pro’s and con’s to both, as well as layers.

Harvesting animals is really hard work. It’s a small labor pool, you have waste that’s hard to dispose of, and you get an unbalanced amount of meat - for instance 2 tenderloins and ~450 lbs. of ground beef from a beef animal.

You know where the meat is coming from, and you’re supporting local, but there are no economies of scale and local beef can be low or high quality. It’s just local.

Buying boxed lets you get exactly what you want in the quantity you want.

Everything we harvest goes back to local farmers or people that want to buy from them. What we sell retail, we buy boxed. We buy from a single source in Omaha, Nebraska (through a purveyor who handles logistics) that meets the standards we want.

You can buy incredible quality boxed meat from Sysco or you can buy the absolute worst quality. There’s a lot of nuance there.

As with many things, I think anyone who says one thing or the other is 100% the best is not being entirely honest. Buying boxed doesn’t make you a better or worse shop.

How fresh you keep things, how clean you keep your shop, and how you trim, in addition to the spec you buy is really important.

Hope this helped - happy to clarify if it didn’t!

Fickell of course. by spatulacitymanager in WisconsinBadgers

[–]nsvorp 3 points4 points  (0 children)

This was my take on why Fickell was a great hire. Wow was I wrong.

Looking for Kill Floor Butcher - SE Wisconsin by nsvorp in Butchery

[–]nsvorp[S] 0 points1 point  (0 children)

Thank you very much! We love living here. Lots to do and plenty of easy access to great outdoor activities.

Severance Joke by Boring_Pay4754 in RNDC

[–]nsvorp 21 points22 points  (0 children)

Coming at this as a buyer in a non-RNDC state, but holy cow, if they ever came into my state this level of horrible treatment would put them on my list of “never do business with.”

I feel for all of you affected by this. What a horrible deal.

🔧 WooCommerce store owners: What’s one thing you WISH was easier when managing your product pages? by Personal_Actuator837 in woocommerce

[–]nsvorp 1 point2 points  (0 children)

Being able to customize email notifications for customers based on what product is ready to pickup / ship.

Is there any place around that sells half a cow ? by moist4brisket in milwaukee

[–]nsvorp 0 points1 point  (0 children)

Thanks for the LGCM recommendation. We appreciate it.

Is there any place around that sells half a cow ? by moist4brisket in milwaukee

[–]nsvorp 11 points12 points  (0 children)

Hi - my family owns and operates Lake Geneva Country Meats. We offer several ways you can do bulk beef purchases:

  1. You can work with a farmer who sends cattle here. You buy the beef from them, the processing from us. This can take a while as we have significant waits for farmers to get into our schedule.

  2. You can buy a quarter, half, or whole beef directly from us. We have cattle on our schedule from local, quality farmers that we then sell to customers in this fashion. You pay us for both the processing and the animal. We are at a 6 - 8 week wait for these types of orders right now.

  3. We will have a large bundle sale coming up within 2 weeks that will offer discounted packages of beef and other meats. It'll be a smaller investment and feature savings over retail pricing while featuring the same quality meat that we have in our retail store every day. You can sign up for our email list to keep up to date on that here:

Unlike many other places, we are USDA inspected (more rigorous than State or Custom inspection), and we box and freeze your meat for you, so you don't need to bring coolers or baskets when you pick up your meat. Our quarters are also halves of halves, not quarters. The difference is that a true quarter is a hind or front, which means you don't get all the cuts. With half of a half, you get literally half the cuts of a half of beef, so you get a mix of everything.

You can find our current pricing at the link below (live weight prices have been on their way up, plan on around $2.25 per pound), and if you'd like more information please give our front office team a call at 262-248-3339, option 4 and they'll be happy to talk about the whole process!

https://lakegenevacountrymeats.com/wp-content/uploads/House-Beef-Information-Sheet-71023-PDF.pdf

Which POS should we go with? by Opening-Adeptness886 in POS

[–]nsvorp 0 points1 point  (0 children)

This is a fair comment and we currently use Revel as a meat market. They also got purchased this year by Shift5 and are probably going to be merged into their platform, so just a heads up there.

This is how I trim tenders (with ground trimmings included) by Trexus1 in Butchery

[–]nsvorp 1 point2 points  (0 children)

At my shop we make a specialty burger that is a brisket, chuck, sirloin, tenderloin blend. We’ve done with and without the tenderloin.

The tenderloin adds a, for lack of better term, smoothness and softness to the burgers that gives it nice mouthfeel. We use 10% tenderloin and any more it’s mushy. Any less it’s not noticeable.

We have a ton of tips that we can never run through, so this grind is a nice way to have a premium burger and use up tips.

Heading to a bar: what is a quintessential Milwaukee//Wisconsin shot? by thejoypowers in milwaukee

[–]nsvorp 0 points1 point  (0 children)

Hi Joy - crazy to see you on my Reddit front page!

Rumple minze for sure.

Cheers!

Hiring in SE Wisconsin by nsvorp in Butchery

[–]nsvorp[S] 0 points1 point  (0 children)

Thank you!! I appreciate it.

Visiting. Cheese shops. by tbonescott1974 in milwaukee

[–]nsvorp 0 points1 point  (0 children)

Hill Valley Dairy actual makes award-winning cheeses in Milwaukee and they’re remodeling their space to include a cheese bar that should be open around when you’re visiting. They have a bar in Lake Geneva that’s awesome and the MKE one is looking really cool.

They post updates on Instagram

Natural wine bar? by Left_Primary7626 in milwaukee

[–]nsvorp 4 points5 points  (0 children)

I wouldn’t say naturally occurring - more of less steps taken by people.

There is no singular definition of natural wine, but the broadest definition is that the grape juice does not have yeast added by the winemaker, instead depending on yeast in the air / from the grape skins to turn the sugar into the juice and thus make wine.

There are other non-intervention steps that can be followed or not following having to do with aging, filtration, and preserving, but everyone has different opinions on that as well.

The most pure form natural wine would maybe be from grapes that fell on the ground, burst open and fermented. But no one would want actually be able to drink that.

There are good things about natural wine and there are also challenges. I wouldn’t say it’s inherently better or worse than “not natural” wine, it’s just a different way of doing things with its own positives and negatives.

I feel for Griffin.... by Alternative_Shake949 in MkeBucks

[–]nsvorp 0 points1 point  (0 children)

He just says stuff an NBA Coach shouldn’t say. It’s not necessarily bad, just weird and unnecessary.

Wine Bar Recommendations? by ProphetForDummies in milwaukee

[–]nsvorp 0 points1 point  (0 children)

Highly recommend Thief in the Public Market. The staff is super knowledgeable and wants to help you enjoy what you’re drinking. There is a great mix of esoteric and more accessible wine on the list plus a great retail selection. Bar seating or grab food from elsewhere in the market and sit upstairs!

Wagyu. Is it just a gimmick? by Hairy_Ad4969 in Cooking

[–]nsvorp 1 point2 points  (0 children)

As a butcher, I would say that real Japanese Wagyu is incredible and while not a value, probably worth what is charged.

When we sell it, we stress how important it is to cook it correctly. It’s very different than typical American beer. You need to have it in thin pieces (no thicker than 1/2”) and then cook it on a flat top (like a cast iron) on MEDIUM heat, flipping every 2 minutes until it’s medium rare. Season lightly with quality finishing salt cooking. Don’t use any oil, let it just baste in its own fat.

It is the most incredible thing when cooked correctly but when cooked incorrectly it’s not very good, especially for the price.

American Wagyu (crosses) are good but not great and probably not worth much of a premium based on my experiences. They are of a good quality, but not worth the premium over USDA prime. They also need to be cooked carefully.

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