All The News that is fit to EAT!
Posted by Carissa Team Tink Staffer 0 Comment(s) Add a Comment
05/30/2016 08:14 PM
Greetings from Tink World!
As if you need another reason to eat locally grown, grass fed beef, here's one more. The USDA has put a new label on beef to show that is has been "mechanically tenderized." According to an article from the USDA, this process could contaminate the meat and make the chances of spreading E. Coli greater. The label also says that the meat should be cooked to an internal temperature of 145 degrees.
Honestly, until reading this article, I was unaware that meat was mechanically tenderized. Well, besides cubed steak. The round steak is run through a meat cuber to tenderize it. However, this video shows ribeye loins being mechanically tenderized. This explains why meats that you buy at the grocery store is more tender than what you buy from a local beef producer. Tink's beef doesn't use any of the practices shown in the above video. So, no need to worry.
As for markets, Team Tink will be back in action at the Decatur Farmers Market on Saturday, June 4. The market hours are 9 a.m. to 1 p.m. As always, feel free to place an order, especially if you'd like to purchase in bulk.
Also, a heads up for next week. Team Tink will be visiting the Veggie Truck Farmers Market. So, Augusta customers, make plans to come see us and stock up!
Well, that's all for now. Have a great week and we'll see you at the market!
P.S. We will not be attending the Decatur Farmers Market on June 18th. So, make sure to come see us before or after that date!