I’ll get to the grill in a minute!
By Kelley Sheiss
I have to admit I’ve had a bit of a writer’s block lately. It’s not so much there aren’t things I could write about (and some I probably shouldn’t), but life has been busy this spring and I’ve been challenged with composing my thoughts and developing some thicker skin. I’m a sensitive person by nature, which does not fair well in the Sheiss family or the occupation of agriculture. Lately, my frustration has risen with sentiments from various sources focusing on the negatives of meat and modern livestock production practices. I find it ironic that when modern technology, modern
medicine, modern housing, modern appliances and modern education is mentioned, the general population finds it appealing. So how did modern agriculture become such a villain? I was at a lack of “musings” until I was inspired recently by local business owner Stan Ziherl of Five Star Distributing. The man has a passion for the business of beer. Stan could easily let the naysayers of barley pop get him down, but that is definitely not the case. Listening to him scroll through the history of beer and detailing its importance to the economy, I couldn’t help but be inspired to sit and type. My passion is agriculture and more specifically livestock and meat. Summer is just around the corner, and for many people it means grilling time is here. Although we grill year round, the warm weather brings a fever with the gas tank and grates. I’m sure Stan would appreciate that few things go better with a steak or pork chop hot off the grill than a fresh, cold beer.
Now I have to provide a disclaimer. I’m not a physician, dietitian or professor; I’m a livestock producer. Most of the facts presented in this column have been gleaned from reputable sources and I will be glad to make note of it when applicable. The rest of the text is simply my opinion, or musings. Although I may have thin skin, I’ve never been one to shy away from sharing my opinions! If you’re a vegetarian or opposed to modern livestock production practices or even concerned with the health aspects of grilling, then I suggest you click on another link of this website right now. It’s time to talk grilling. Grilling with delicious, nutritious, corn-fed, American produced beef and pork. So let’s get started.
First, there’s deciding what cut of meat to buy. There’s also deciding where to buy it. I’m all for the “buy local” initiative. As a vendor at our local farmer’s market, there’s nothing more satisfying to me and Dillon than when someone heads home with a purchase of our local produce. It’s also rewarding when we can deliver a hog to Krider’s for someone to enjoy. Being a large, modern pork producer certainly does not limit us from providing our local residents quality, tasteful pork if they choose to purchase it this way. Logistically, most consumers head to the store or local butcher for smaller portions. I’ll readily admit that a vast majority of our meat purchases come from local retailers. We do purchase a beef animal on a regular basis and have it processed to our specifications, but other than the occasional hog we have made for sausage, I am a consumer at the meat case just as many of you are, too. There are places I prefer to buy my meat, while there are places I do not. You can’t beat Krider’s pork burgers and stuffed sausage, and I regularly find excuses to drive to South Whitley to purchase Heyerly’s gourmet burgers and steaks. I love fresh meat cases, which both locations have, relishing the opportunity to pick out my very own cut and relive the days of my youth when mom and I would go to the locally owned Mennonite store and select our dinner entree. I frequent other larger retailers, too, but my selection process is finicky at best. Pork should be a medium to darker pink (sometimes even light red on the rib end) in color, and beef should possess some marbling with a preferred grade of Choice. Prime beef is usually reserved for the restaurant trade, while select beef, although more affordable, deems some pretty heavy marinating to obtain a rewarding flavor.
So what about nutrition when selecting your main entrée? I am a firm believer that everything in moderation is okay, and today’s modern beef and pork can certainly fit into a healthy diet. It’s refreshing to know there are 29 cuts of beef that meet the government labeling guidelines for lean (www.beefitswhatsfordinner.com/leanbeef) and six pork cuts that meet the same guidelines, with less than 10 grams of fat per serving (www.theotherwhitemeat.com/nutritionalinfo). When shopping for either commodity, consider cuts from the loin and/or round – like pork chops, pork roast, sirloin tip steak, round steak, tri-tip or tenderloin. Remember, you can always support local producers by purchasing animals directly from them and having the processing done locally. Also know that when you purchase meat at a grocery store, you are very likely supporting a family farm somewhere across the country. Most of our pork ends up in a variety of grocery stores across the Midwest, so I certainly encourage you to pick up a pack of chops or ribs on your next shopping trip!
Next is preparation. While I’m the primary griller in the household, I’m certainly not the best (remember that farm wives can’t cook thing?). Although my husband can’t boil water, he can grill a steak to perfection. I think grilling is in a man’s DNA. Something about the caveman instinct, bringing home the meat and cooking it over the fire. Regardless of who is at the helm of the coals, we have a few favorite grilling choices. There’s beef steaks (of course) and sirloin cubes for delicious kabobs complete with garden fresh vegetables. On the pork side, pork burgers are a staple for us in the summer, and we also enjoy pork ribs slow-cooked in the crock pot all day and finished on the grill with a slather of Sweet Baby Ray’s. Occasionally, a mini hog roast is on the menu, consisting of a pork shoulder roast (often called a butt roast), seasoned and wrapped in tin foil, cooked on the grates at a low temperature for 2 to 3 hours.
Another perfect marriage on the grill is pairing up your meat with a marinade. There are a variety of possible combinations, but my all time favorite mixes soy sauce, brown sugar, Worcestershire sauce, vinegar, garlic and a touch of honey. Marinade overnight, and always remember to discard any unused marinade.
Shopping for meat, or other items on the perimeter of the grocery store, can sometimes be a confusing course in labels and claims. This is where more of my musings – or should I say opinions – come in, so the following comments are strictly my own reflections. First, the term burger should strictly be reserved for the king and prince of commodities: beef and pork. Veggie and burger just don’t go together. Maybe veggie patty, veggie disc or even veggie croquet. Leave the burgers to those that deserve it. If you are subject to eat a veggie disc, top it with bacon. Bacon makes everything better. Next, in honor of my great dairy farm friends, the term milk should be used for products that come from an animal with teats. I have never seen a soybean plant with udders or almond farmers getting up early in the morning to milk their trees. How about juice, drink or beverage? Milk is from cows, and I love milk. Incidentally, there are some thoughts that girls mature earlier due to eating too much meat or drinking too much milk. I have enjoyed both commodities all of my life and let me tell you I was one of the latest bloomers around. As a matter of fact, I’m still waiting for some things to bloom.
Finally, I’m a bit vexed with the words natural, hormone free and organic. Natural can be interpreted many different ways. According to a fact sheet funded by the beef check-off, by government definition, most beef is natural. Meat also naturally contains hormones (such as estrogen), as does some vegetables (such as broccoli). Organic is a term used with wild abandon these days. I have no problem with the term, provided it is accurate. For me, that means having the USDA certified organic label. Strict standards are in place for beef and pork to be eligible. I admit I have a few organic items in my kitchen at this moment. There’s organic oatmeal and organic baby greens. They do have the USDA label and I do pay more for them. It’s not because they are organic, however. It’s because of the taste. They’re good. If I could find something that I liked just as well that was commercially produced and was cheaper, you can bet I’d buy it. I recently bought some crackers that had the label 75% organic. So I guess that made them kind of organic, right? I strongly feel we do consumers a disservice when we mislead with terminology. Often, I think instead of worrying so much about labels we should just focus on sitting down together as a family and enjoying a home-cooked (in this case home-grilled) meal.
Get to know your local producers, ask your meat manager questions and make informed decisions based on fact, not emotion. Hopefully I give you a sneak peek in the life of a livestock producer occasionally through this column. All the meat we produce is grain-fed, the most widely produced type of beef and pork in the United States. Every acre of corn we grow is directly fed to our hogs, and we take pride in the fact that we actually produce the grain we feed to our animals. Incidentally, although the corn kernel is a grain, the corn plant is actually a grass. While some may find criticism with the term modern agriculture, I find extreme pride. I recently read an online article published by a physician who felt as a society we needed to go back to everyone having their own garden (which is great), a chicken or two and maybe a cow or pig in order to produce their own food. It made me think of one of my favorite childhood shows, Little House on the Prairie. I don’t know this doctor, but his idea is great if he doesn’t mind going back to treating smallpox or receiving payment in the form of a chunk of butter or a rooster, just like the “good old days.” For those of you pundits who may be reading, I don’t wear blinders. I am quite aware of the value of locally produced foods or alternative growing methods. Each year, Dillon and I labor diligently with a small produce business, fighting the bugs, weeds and other elements as naturally as possible. It has been an incredible learning experience for him. We are blessed to be able to experience agriculture on the large and small side of the equation.
If you haven’t guessed by now, I’m passionate about what we do here at Three “D” and at Dillon’s Farm Fresh Produce/The Jack Patch. One of our Leadership Whitley County trainers talks about personal mission and passion, challenging individuals to identify one thing for which they would die. Every year, my answer is family. If I had to make a second choice, it would be our farm. The two – family and farm – go hand in hand. For years I stood in grocery stores and various events sampling beef, veal and pork, talking to consumers, other producers and even activists about our product. Through this process, my dedication to this industry grew and as I made my home on a family farm in Indiana, it quickly became my passion. Often it is hard to contain my enthusiasm for the subject, or in some cases, my defense of our livelihood.
Now if you’ll excuse me, it’s grilling season…and I’m hungry!