Posts archive

Posts by tag: meat

Kosher bison raised on the prairie

Posted on January 1, 2009, in Ag Innovation News

Dawson, Minn. — “Soul food” has come to corn and soybean country Noah’s Ark Processors Corp. recently began producing glatt kosher meat, processed according to Jewish dietary laws set forth in the Hebrew Bible. The company sells fresh, case-ready beef, lamb, bison, elk and goat under the Solomon’s Finest Kosher Meats label. Noah’s Ark is […]

A diet for a pig

Posted on April 1, 2007, in Ag Innovation News

Waseca, Minn. — High oil prices are fueling more than the development of alternative energy sources. As the demand for alternatives like ethanol rises, so does the price of corn, prompting livestock farmers to search for more economical feed sources. Distiller’s dried grains, the solid leftovers from ethanol fermentation, could be the solution for both […]

Butter Knife Chuck

Posted on July 1, 2006, in Ag Innovation News

There is a beauty in the beast. One of the toughest cuts of meat — the chuck— contains one of the most tender — the flat iron. The national beef industry is promoting certain muscle cuts from the chuck and round that produce tender, flavorful steaks. “The second most tender cut in the carcass sells […]

AURI Meat Lab Brochure

Posted on January 1, 2006, in Research

Businesses today face no shortage of challenges or competition. That holds true for Minnesota’s meat industry. Low prices and a constantly changing marketplace lead to an uncertain future for many businesses. The Agricultural Utilization Research Institute (AURI) is here to assist you.

Meat Technologist Joins AURI

Posted on July 1, 2005, in Ag Innovation News

New AURI talent is ready to serve Minnesota’s meat industry. In March, Clint Gehrke joined the AURI animal products lab in Marshall. A native of Luverne, Minn., Gehrke is a 2004 graduate of South Dakota State University in Brookings where he majored in animal science and minored in ag business. He gained hands-on experience in […]

Piedmontese the sculpted breed

Posted on October 1, 2004, in Ag Innovation News

Like mascots for Lifetime Fitness, lean and ripped, the Piedmontese swagger passively about the farmyard. These are no ordinary beef cattle. The heavily-muscled breed, from the Alpine regions of Northern Italy, yields tender, lean beef with little fat or bone waste. Randy Brandt has been raising Piedmontese on his farm south of Marshall, Minn. since […]

Offal-ly Important

Posted on July 1, 2004, in Ag Innovation News

Lucan, Minn. – Small business owner Karen Fennern’s approach to managing expenses is simple: “Anything that costs me less or makes me money is a benefit.” As a meat locker owner in a small southwest Minnesota town, Fennern runs a tight ship, paying attention to every revenue source and expense. Last year business was good […]

Mighty meat

Posted on July 1, 2003, in Ag Innovation News

Meat is big business in Minnesota – a $3 billion industry. Minnesota leads the country in turkey production, is number three in pork, and among the top ten in red meat production. Most grain farmers agree that feeding their crops to livestock is one of the best ways to add value to wheat, corn or […]

Sausage sans nitrites

Posted on July 1, 2003, in Ag Innovation News

Country Meadow Farms, a marketing group formed in 2000 with help from AURI, supplies lamb year-round to Metro-area natural foods stores, including Mississippi Markets in St. Paul, Fresh and Natural Foods in Arden Hills, and Linden Hills Co-op in Minneapolis. The five co-op members raise Montadale sheep, producing about 1,000 lambs a year. Country Meadow […]

Flavor of the Mediterranean

Posted on July 1, 2003, in Ag Innovation News

Hutchinson, Minn. – When her customers kept asking for gyros meat, Hutchinson lamb producer Connie Karstens decided it was time to go Greek. She already knew Minnesotans love the Mediterranean blend of ground lamb, beef and spices served on pita bread. Since 1991, she’s been serving gyros (pronounced YEE-ro if you want to sound Greek) […]