Twitter is proving that a lot can be said in 140 characters. More specifically, a lot can be said in a flurry of 140-character posts. If you are familiar with Twitter you will know that by adding a hash tag to a term within your post, your post will be lumped together with all the others that have that hash tag, too. This is called a trending topic, or “trending,” and the trend that I’m talking about here is called #meatcamp.
#Meatcamp is pretty much what it sounds like: a Camp David of “tweeters” from around the country and around the globe who are interested in meat, mostly beef, and who get together to discuss everything about it you could possibly imagine. Everyone who engages in this conversation is part of this “long-overdue beginning of a national conversation about food–not just the arcane techniques used to prepare it and the luxurious restaurants in which it is served, but, much more important, how it is grown and produced” as quoted from a recent LA Times piece that I learned about here.
The Times piece mentioned that the current climate of food conversation is more like an argument than an actual discussion.
The thing that impresses me about #meatcamp is that its participants–who range from marketers to beef farmers to meat scientists to gun-toting, red-meat-eating, church-going ranchers to chefs with questions (that’s me!)–have differing levels of knowledge on the subject of meat, and disparate political viewpoints and careers, and are conversing, never shouting, about food.
Some participants are “deep in it,” raising and slaughtering animals for food on the tiniest and the largest level; some are trying to help certain producers stand out. Some are answering serious questions about the serious subject of meat safety. And some people, including me, are asking questions and learning more about something that I purchase and prepare on a daily basis.
So, if you want to learn more about meat, participate in the conversation or just observe. Tune in to #meatcamp on Thursday nights and be part of a national and potentially quadruple-continent discussion, like this past session.
I know there are other food-world trending topics out there like #meatcamp, and I’m trying to learn about them. What topics do you think add to this national food conversation?
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This post was mentioned on Twitter by Pleasanthouse: Pleasanthouse blog: Thinking about #meatcamp and civilized food conversation http://bit.ly/4A3eAm…
I just found it last week and trying to get some other people involved with it. I think it can be a great melting pot for how meat is produced and how it may evolve in the near future. This farming thing is always evolving as we find better genetics or different feed ingredients.
Hi Art,
This is a little off topic, but not sure where else to put this.
I wondered if you had any opinions/thoughts on the wholesale meat markets in the West Loop. I’m looking to buy a (partial, 6-8″ long piece) of pork loin with attached belly to make a porchetta. I don’t know if any of them will sell me just that part of the saddle–I think that’s the term–but I’m hoping.
Here’s a few of the markets I know of. Nothing else to judge them by other than a piece in Time Out Chicago.
Columbus Meat Market
Olympic Meat Packers
Grant Park Packing
Peoria Packing
plus ?
I’m guessing that none of them sell non-CAFO pigs, but I’m looking for a lower price and a little convenience. I’ve bought (and we’re getting a half pig at the end of the month!) pork online from Slagel Farms (Mado’s supplier) and been really happy, but for this cut, it gets a little expensive.
I’d appreciate any suggestions or advice you might have.
Thanks.
Hey Bruce,
First. I don’t want to jump to conclusions but I’m pretty confident in saying that these places will all deal primarily with commodity pork. You can always special order something. As far as I know though, Peoria? is the only one open to the public. Maybe Olympic is too?
Try to see if you can reach someone at JDY/Solex: http://www.jdymeat.com/news/NewsLetter20090407.htm They carry a range of fresh, non-commodity meats.
Re: The spec. I’m not an expert at ID’ing all of the cuts but it sounds like you may need to ask for a
“bone-in half-loin split with belly attached.”
This would be the saddle split right down the middle. It would look like a rack of pork with all the bones and skin and belly attached. You would have to remove the skin (if you wanted to) and the bones.
Again, I could be wrong but I’ll shoot a message to an expert to find out exactly.
Price-wise. You’ll just have to find out. Probably at least double the commodity and whatever they charge for the cutting. In my opinion, this may not be easy because I’m guessing they’re not butchering whole “organic” carcasses. They are probably receiving the bellies, shoulders, hams and chop-ready racks already packaged.
You may want to wait for the whole Slagel hog?
On another note, I’m going to be having a little private butchery party and would be glad to have you if you are interested.
Hope this helps!
art.
Thanks for the help.
We’re doing a test run of our menu before the whole pig shows up on the 28th. Given what you just told me, I think I might just buy a small loin roast and wrap it with fresh belly–I only need enough for 6 people. Whether that’s from Whole Foods, JDY, or (ugh) the West Loop is up in the air.
When is the butchery party? I’d like to be a part of it.
Out of our little group of cooks, I’m the non-expert butcher who will cut up our pig in front of a few people prior to our dinners. Any chance that you’re doing your event before the 28th so I can get a little more experience? Hah!
And if you’re not busy watching the Super Bowl, come to our second “underground” supper/dinner on Feb 7th in Pilsen. The first one on Jan 31st is full (25 people), still plenty of room at the second. I linked to the invite in the earlier comment, feel free to pass that invitation on to anyone you think would like to come.
No prob! Count me and wife in for the 7th.
It’s possible my event may be before the 28th but time does fly.
Will definitely be this winter.
Yeah, you’re probably better off getting a nice Berkshire belly and loin separately and doing it that way. A split loin with all of the skin and the bone will end up being a bit cumbersome and pricey for this task.
I guess this is an example of the applications that become more practical when you are butchering a whole animal yourself. One of the great advantages of whole animal butchery!!!
Hey guys,
I just stumbled upon this, sorry I’m too late. We have some loins in house from Jude Becker http://www.beckerlaneorganic.com. These are the special Acorn Fed edition he makes, they are unbelievable. Art, thanks for the shout out!
Dave