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Chef said in USDA Labeling changes:
Dr_Pain Okay, I’m officially jealous.
Come on down!!! I think we could have some fun. You bring a large cooler and bring those delicacies back home. If I had a boat with we easily go to the Marsh Island at the tip of Cypremort point and go catch a 25lbs limit of shrimp, 12 dozen crabs and fish for some Reds… but I don’t so we have to depend on our local purveyers
Dr_Pain It’s been years since I had a crab boil. Need an armored truck to get a hamper of crab.
So, what’s the going price for crabs and shrimp now days? Just may need to take a day trip and bring a few coolers.
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Jonathon They have walleye in reservoirs in Kansas, if you get a chance go catch some of them, they are excellent fillets. My wife does not like most fish but she does like walleye.
bocephus this is a great point! Walleye is excellent. I’m pretty sure Kansas has northern pike too. Pike is good when the water is cold. I will eat a pike caught ice fishing any day!
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USDA Labeling Changes
Recent changes to USDA labeling for beef have alleviated some confusion about where beef is grown but some lawmakers want to take labeling a step further by reestablishing Mandatory Country of Origin Labeling (MCOOL).
In July, the USDA announced it will limit the labeling of “Product of the USA” to beef that is grown and processed in the United States. Prior to the change in the Product of the USA labeling beef only had to be processed in the United States and could be grown in other countries.
In 2015, the United States Congress repealed Country of Origin Labeling for beef, pork, and chicken in an amendment of the Agricultural Marketing Act of 1946. KOTA, an ABC affiliate out of South Dakota, said MCOOL was abandoned because of “compliance cost issues and agreement concerns from the World Trade Organization (WTO).”
The American Beef Labeling Act was introduced to the United States Senate on Sept. 13, 2021. Some opponents to the bill are concerned MCOOL labeling could lead to tariffs by some countries the United States imports beef from, raising prices, and limiting the amount of imported beef.
How is labeling implemented at the retail level?
So, how are these products displayed in your local grocery store? Because the Wichita, KS. Dillons at 37th and Woodlawn only has US-grown beef, its beef products are labeled with the USDA “Product of USA sticker” that accompanies the Choice, Select, or Prime designation.
A Dillons employee said that the location is still using the old “Produced in the USA” stickers because they have not received the new labels yet. On the price label, the beef products at that Dillons location now read “Born, Raised, and Harvested in the USA.”
When it comes to differentiating between traditional meat and plant-based meat, there is no USDA labeling at this point but there is some display façade that separates alternative meat from traditional meat. Alt meat is in its own section in the meat cooler and designated with a dark green plant-based sign at the top.
The packaging for the alt meat brands also displays big bold letters that their product is from plants. The above-mentioned Dillon’s employee said the Wichita 37th and Woodlawn location is carrying significantly less inventory of plant-based meat than a year ago at this time.
USDA Open Comment period
The USDA is also in an open comment period until Nov. 2, 2021, concerning a proposed rule change to the labeling of “meat and poultry products comprised of or containing cultured cells derived from animals subject to the Federal Meat Inspection Act (FMIA; 21 U.S.C. 601 et. seq.) or the Poultry Products Inspection Act (PPIA; 21 U.S.C. 451 et seq.).”
To comment visit https://www.regulations.gov/document/FSIS-2020-0036-0001.Sources
Where’s the beef coming from? The congressional push to revive country of origin labelingAmerican Beef Labeling Act of 2021
USDA Opens Comment Period for Labeling Requirements for Cell-Cultured Meat and Poultry Products
JohnG5 I hope COOL labeling comes back too. I’d much rather buy American beef than something raised in South America!
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Dr_Pain It’s been years since I had a crab boil. Need an armored truck to get a hamper of crab.
So, what’s the going price for crabs and shrimp now days? Just may need to take a day trip and bring a few coolers.
Chef said in USDA Labeling changes:
Dr_Pain It’s been years since I had a crab boil. Need an armored truck to get a hamper of crab.
So, what’s the going price for crabs and shrimp now days? Just may need to take a day trip and bring a few coolers.
I don’t have current pricing but I normally don’t buy anything if prices at more than $3.50/lbs for some 28-22s (but that is because I do have a hook up
) I am sure this year because of the gas prices that it will be more but… I normally buy 50-100lbs, process them and freeze unless I make a shrimp boil.Crab boils are not my favorite. It is too hard to peel them and it is to slow for me to eat them. I’m a big guy so I need a lot of food and I don’t want to take 2 hrs to fill up. If I need to get crabs I go on the road not too far from Tasbasco (Avery island) and just fish them with some turkey necks. It has been YEARS since I have done that. 9 dozen crabs was a lot of processing. Delicious but a LOT of work (more work then I want to do. I believe live Jumbo Blue Point crabs were going for $16/dozen?! I don’t have a connection but we do have a strong Laotian community and do have some friends that can get me some prices. We have a couple of processing plants locally so in your case you may want them already dispatched and packed.
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Pretty sure https://www.crabdynasty.com/ is what I used when I bought a 1/25 bushel here. Was supposed to be me and Austin but I think he was out of work with an illness or something that day so Patrick got to try them out. he wasn’t impressed so I got to eat the vast majority!
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bocephus this is a great point! Walleye is excellent. I’m pretty sure Kansas has northern pike too. Pike is good when the water is cold. I will eat a pike caught ice fishing any day!
Hard to beat fresh blue gills and crappies for me. And living only 15 miles from Lake Superior, I bet you would have thought I would say lake trout or salmon. Do walleye fish and enjoy them, best part are the cheeks, nice little, very flavorful medallions.
hey vegetarians, my food poops on your food!
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Hard to beat fresh blue gills and crappies for me. And living only 15 miles from Lake Superior, I bet you would have thought I would say lake trout or salmon. Do walleye fish and enjoy them, best part are the cheeks, nice little, very flavorful medallions.
kyle I like Gills and Crappies…I just hate to fillet them. In the winter my favorite is yellow perch! Good eating fish.
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Hard to beat fresh blue gills and crappies for me. And living only 15 miles from Lake Superior, I bet you would have thought I would say lake trout or salmon. Do walleye fish and enjoy them, best part are the cheeks, nice little, very flavorful medallions.
kyle I have had the cheeks many times. Very similar to scallops
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bocephus this is a great point! Walleye is excellent. I’m pretty sure Kansas has northern pike too. Pike is good when the water is cold. I will eat a pike caught ice fishing any day!
ND Mike lots of hammer handles here too. They make great pickled fish, helps 2ithe the bones on those smaller ones. You can get some nice fillets off the larger ones.
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I saw this stuff at my local grocer today, doesn’t say it’s cheese.
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kyle I have had the cheeks many times. Very similar to scallops
RON PARRISH My dad used to cut out the cheeks of walleyes and save them for kids. Absolutely no chance of bones.
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ND Mike lots of hammer handles here too. They make great pickled fish, helps 2ithe the bones on those smaller ones. You can get some nice fillets off the larger ones.
YooperDog We used to always throw the hammer handles back, they were fun to catch on light spinning rods, until my dad started pickling fish. We would have a garbage sack in the freezer and just throw them in there whole and when we had enough, I would take them to him and get pickled fish in return, they were great for that.
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I saw this stuff at my local grocer today, doesn’t say it’s cheese.
HerbcoFood dairy free cheese, no thanks. Real meat and real cheese please. Plus living in WI, I would probably be thrown out of my state if I ate fake cheese
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I saw this stuff at my local grocer today, doesn’t say it’s cheese.
HerbcoFood At least it isn’t labeled cheese substitute or something that would make someone think it was cheese.
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HerbcoFood dairy free cheese, no thanks. Real meat and real cheese please. Plus living in WI, I would probably be thrown out of my state if I ate fake cheese
kyle said in USDA Labeling changes:
HerbcoFood dairy free cheese, no thanks. Real meat and real cheese please. Plus living in WI, I would probably be thrown out of my state if I ate fake cheese
Um, yeah.lol
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When buying shrimp I am damn sure to only buy the ones labeled either, “Wild Gulf caught” or “Product of the USA.”
HerbcoFood Although we prefer Wild Gulf shrimp, some of the Wild foreign shrimp seems OK, but not all of it. For certain though, NO FARM RAISED, not even in the good ol USofA.
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RON PARRISH My dad used to cut out the cheeks of walleyes and save them for kids. Absolutely no chance of bones.
bocephus Redfish Throats are great, just about like some crab. Grouper cheeks are just as good. Now the one thing I was never sure of though was fish tongues. When we lived in North Florida there used to be a guy down by the docks in Mayport that would get them & ship them somewhere, said they were a delicacy. I’ll have to take their word on that one.
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YooperDog We used to always throw the hammer handles back, they were fun to catch on light spinning rods, until my dad started pickling fish. We would have a garbage sack in the freezer and just throw them in there whole and when we had enough, I would take them to him and get pickled fish in return, they were great for that.
bocephus said in USDA Labeling changes:
YooperDog We used to always throw the hammer handles back, they were fun to catch on light spinning rods, until my dad started pickling fish. We would have a garbage sack in the freezer and just throw them in there whole and when we had enough, I would take them to him and get pickled fish in return, they were great for that.
In our neck of the woods hammer handles are keepers due to their large numbers, the DNR wants to reduce their population. Pickled pike is a tasty treat.
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bocephus said in USDA Labeling changes:
YooperDog We used to always throw the hammer handles back, they were fun to catch on light spinning rods, until my dad started pickling fish. We would have a garbage sack in the freezer and just throw them in there whole and when we had enough, I would take them to him and get pickled fish in return, they were great for that.
In our neck of the woods hammer handles are keepers due to their large numbers, the DNR wants to reduce their population. Pickled pike is a tasty treat.
YooperDog Pike I have caught & tried, real toothy characters, but tasty, a little bony if I recall. That was some big ones. Are the Hammer Handles the little ones?
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