September 22, 2020 • 0 comment(s)
Have you ever noticed dark pink, red, or brown discoloration in your chicken or other poultry, particularly around bones and joints even when fully cooked? The thermometer reads 165ºF and according to the recipe it should be cooked by now, but your eyes are screaming otherwise. The bones are to blame! Bone marrow pigment can seep out into the meat next to the bone during thawing and cooking. Bone marrow is a deep red color, which can change during cooking to a brown. If there isn’t much to seep, it can look like a lighter pink color.
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March 15, 2020 • 0 comment(s)
The public response to COVID-19 (novel coronavirus) is has resulted in a massive demand increase for Bytable and our producers. We will continue to update this post as things change.
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December 9, 2019 • 0 comment(s)
We are incredibly excited and honored to announce Bytable has been awarded a Local Food Promotion Program grant of $463,000 from the USDA Agriculture Marketing Service! With this award, our mission to create a regionally-focused food system that supports growth for sustainable and regenerative food producers, particularly in meat, will be greatly accelerated over the next three years.
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November 14, 2019 • 0 comment(s)
Looking for tips on how to prepare the perfect prime rib roast? Look no further! Ranch Foods Direct chef Monika has a tried-and-true recipe for the perfect prime rib. From rubs to cook times, you'll find everything you need to cook a prime rib dinner for the ages with either our Wagyu or Kobe-style prime rib roasts!
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October 23, 2019 • 0 comment(s)
In December 1968 after 4 days of eating dehydrated space food, the Apollo 8 crew of three was surprised to find aboard Apollo 8 Christmas presents of their very own: ribbon-wrapped foil pouches with real turkey, gravy, and cranberry sauce. Nearly 88% of Americans consume turkey on Thanksgiving. There are roughly 100 million turkeys being produced for consumption in the United States, and 46 million of those turkeys are eaten on Thanksgiving. This consumption level has led the United States’ turkey production and has more than doubled since the Apollo 8 astronauts ate their surprise turkey dinner. And as astronauts know better than anyone, when humans reach for the stars there is always risk involved.
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July 18, 2019 • 0 comment(s)
If you’re looking for the key to french fries that taste like the good ol’ days, your great-grandmother’s secret pie crust recipe, or the best steak sear you’ve ever had, look no further than beef tallow! Tallow is rendered animal fat that is solid at room temperature and is shelf-stable, meaning it can be stored for an extended period of time in an air-tight container. Due to tallow’s extremely high smoke point of 420ºF (220ºC), it’s long been known as a great medium for frying.
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July 10, 2019 • 0 comment(s)
Wagyu beef, originally raised and perfected in Japan, is highly desired and precious among beef and culinary experts. A legendary beef, wrapped in legendary myths - like years of daily deep tissue massages for the godly cows, along with sake baths and a pint of beer with every carefully crafted feeding. If you’re thinking about ordering Wagyu and having a legendary experience of your very own, we’re here to help you make the most of it (and not mess it up!) There are a couple of different widely-accepted ways to cook Wagyu. We’ll cover the traditional Japanese preparation in smaller pieces, our own American version that’s more like what you’re used to, and a few other variations to try out.
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