SPECIAL: We have just eight Scandinavian skin-on pork loins. Come pick one up because this is the last of them until Christmas. A juicy cut of sustainably raised Niman Ranch pork, with a layer of fat, and then the skin covering all, locking in the juices…we’re the only ones who have this cut in Denver!
ON SPECIAL: lamb loin chops, $11.99/lb. Niman Ranch lamb, raised by families throughout the West. Broiled with a light layer of mint jelly, salt, garlic and rosemary. Or for lord’s sake just put them in the freezer at this price!
Winter won’t let go, so how about some Niman Ranch beef shanks for stew, or beef cheeks? Braised beef cheek tacos here.
Tags: beef cheeks, lamb loin, Niman, recipe | Post Your Comments »
Niman Ranch is in trouble (nothing they haven’t seen before) and the state of affairs is sad. http://www.gourmet.com/foodpolitics/2009/01/politics-of-the-plate-niman-ranch-crisis
When B of A gets 35 BILLION dollars from TARP, of which 4 B was handed out to Merrill Execs as bonuses and another 550mm in dividends to MER common shareholders, and a company like Niman can’t get a loan, the state of affairs is sad.
Interesting conversations around here at Marczyk’s as we discuss our plans for the coming year and beyond; we talk about sustainability in agriculture, and indeed sustainability of our business model. Eating right does cost more, but in fairness, it represents the true, sustainable cost of eating. In this country we see it as a luxury to eat the way we promote eating. As you know, in Europe no hormones are allowed in beef production…no wonder that beef is more expensive and eaten much less often and in smaller quantities…no wonder that heart disease and obesity are much less prevalent too.
Tags: all natural meats, Niman | 12 Comments »
3 years ago we were interviewed about the business by a local business writer. We said then “Our nation would be better served when we care which veggies the Jones’ were growing, instead of what they were driving. That would be something worth keeping up with!” Culturally, it’s more important what brand of car we drive than with the provenance of what we put in our bodies; that’s fucked up. And we’ll continue to be fucked up as long as every Tom, Dick and Harry claims ALL NATURAL!!! Look around, proclamations like this: “Our fresh and aged meats are all-natural and free of additives. We prove it with independent chemical testing…” are everywhere, assaulting our reality. All Natural, as defined by USDA, is a meaningless set of guidelines and only refers to the product after slaughter. It isn’t all natural the way we think of all natural. It’s a happy-horse-shit idea of all natural. All natural allows for the use of hormones and antibiotics in the production of beef and the use of growth-promoting antibiotics in pork and chicken. There is a huge difference in meat which has been raised with antibiotics in terms of water retention, flavor and texture.
As a nation we really believe that .99 pork is OK. It’s not. It’s wrong. It is bad for the farmers, it’s bad for the consumers, it’s bad for the environment, and it’s bad for the animals. Not sometimes—always. Try to buy non-commodity (ie non-CAFO) pork at one of the big markets or even at your favorite white-tablecloth restaurant—BTW, White Marble Farms ain’t it. We owe it to ourselves, our children and our environment to do the right thing.
Let’s all riot for reality: We want truth in advertising! We want a national solution to bringing affordable, sustainably raised meat to the table, not just our table, but the world’s! We want companies like Niman, who are trying to do the right thing, encouraged to grow, not cut off at the knees. We’ve said it before, we’ll say it again: vote for change with your wallet!