MARKET NEWS FROM OUR CUT SHOPS CHEESE TRENDS SPECIALTY REPORT. December 19, Artisanal Cheese Trends Alpage Cheeses

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1 MARKET NEWS December 19, 2016 CHEESE TRENDS Artisanal Cheese Trends Alpage Cheeses SPECIALTY REPORT Charcuterie is Hip, and Rosé is Here to Stay! Be Cool with the Cure The Flavor of the Color Pink FROM OUR CUT SHOPS Beef Market Update Price Trends on The Big 3 Dry-Aged Beef The How, the What, and the Why Fish Market Update News on Commodity & Local Species Local Fish Highlight South Carolina Wreckfish

2 BEEF MARKET NEWS Greensboro, NC

3 Beef Market News MARKET UPDATE The overall beef market is trending like it does every holiday season. We have approached, or passed, last year s pricing on several items. It looks like the supply has caught up, which should lead to softening in the market. Who knows what week that will happen, but history says it will be soon. BIG 3 prices this week: Ribeyes: Increasing Tenderloins: Increasing Striploins: Steady HIGHLIGHT: DRY-AGED BEEF The How, the What, and the Why The How There are 4 factors at work when dry-aging beef: aging days, temperature, relative humidity, and air flow. It is important that each of these 4 factors are tightly controlled. The temperature of the room should be between F with a relative humidity of 60-80%. Air flow is controlled by a fan, and proper racks prevent moisture from pooling. Generally, you begin aging with the fat side up to assist the formation of the bond on the meat side. Aging days can range from 7-60 days in most cases, though most preferences range between days. The What A dry-aged piece of beef can lose up to 30% of its initial exterior volume due to water loss, which concentrates its flavor. But there is a lot more going on than dehydration. As the beef ages, tenderization occurs as the enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. Additionally, the enzymatic and bacterial activity, along with the oxidation of the fat molecules, create a significant flavor change. Properly dry-aged meat will develop nutty and cheese-like aromas. The Why Simply put, dry-aging creates enhanced flavor and tenderness. 14 days or less: No change in flavor; very little detectable change in tenderness days: Tenderness is noticeably better, but no major changes in flavor days: At day 28, flavors of Foie Gras become present, particularly in the fat. At 45 days, distinct notes of blue or cheddar cheese appear, and the meat is more moist and juicy days: Extremely intense flavors emerge. Rich mineral flavors become very pronounced and pungent truffle and floral tones leave your tongue tingling from the acidic compounds similar to an extra-matured cheese.

4 Beef Market News IN CASE YOU MISSED IT: A quick look back at recent highlights Tis the season for Chateaubriand! Chateaubriand is a classic cut of beef from the center, or barrel, of tenderloin - notoriously the most tender cut of beef, arguably the most desirable, and therefore the most expensive. As a special-occasion menu item for holiday parties or New Year s Eve celebrations, chefs can capitalize on this check-average booster. Certified Angus Beef Chateaubriand for two. Item# , , and The slow-roasted Striploin Not only can it bring relief from holiday price spikes, the striploin is a versatile cut, carrying a multitude of flavors and cooking techniques. Create different rubs using spices, herbs, cheeses, miso or mustards. Low-and-slow roasted is generally the preference whether you sear it before or after you roast. Beef market news provided by: Chris Casey Protein/CAB Specialist ccasey@southernfoods.com

5 SEAFOOD MARKET NEWS Greensboro, NC

6 Seafood Market News With the holidays approaching, fish supply will be tricky. Most all fisherman will come in for the holiday, so it will make sourcing that much more difficult. Expect tuna, sword and mahi to jump in price towards the end of the week. Supply of fresh tuna is good with pricing steadily rising as the week goes on. Swordfish landings are slim and pricing is very strong this time of year. With the current weather and the moon cycle, I see this to continue until the 1st of the new year. MAHI We have first of the season South American mahi in this week, pricing is still strong compared to last year, quality is excellent. I do not expect it to be a great season for mahi, expect strong pricing for at least the next 2-4 weeks. NC CRAB the season is now over, great sub is our new Mexican Crabmeat (pasteurized) line, all sizes available. #4200, #15131, #15140, #3924 NC SHRIMP quality and supply still continues to look great, promote NC shrimp while you can. CHILEAN SEA BASS We are at all-time historic high prices on all forms. The recent Chilean fresh sea bass season opened and closed and will not reopen until early Seafood market news provided by: Dave Forcinito Fishmonger dforcinito@southernfoods.com SALMON Canadian Salmon market still has yet to recover from the Chilean shortage back in the spring, with Chilean production being cut by 20% buyers are augmenting their supply with Canadian and Scottish raw material, hence driving the price high and keeping it high. Expect high priced salmon to continue until January. OYSTERS We are in the middle of shell oyster season, supply is great, quality is superb! Run special s with oysters; parking lot oyster roasts, oyster and beer diners, now is the time to promote oysters. Always look to our Jarrett Bays, proprietary to us here at Pate Dawson-Southern Foods. #15476 SQUID Loligo Chinensis Expect higher prices through the Chinese New Year. Todarodes Harvests are down and prices are rising faster than Loligo. However, it is still a good value alternative to Loligo on the larger sizes. SCALLOPS U/10 & 10/20 landings are low, with the majority of product in the 20/30 & 30/40 range.

7 ARTISANAL CHEESE TRENDS Greensboro, NC

8 Artisanal Cheese Trends Alpage Cheese (not to be confused with Alpine cheese ) What we call alpines are a certain style of semi-hard cheese that are dense, yet creamy in a way that is very different than cheddar - not crumbly, but just as rich or more so. They leave a long nutty finish behind so you never forget them. Alpage ( al-pahge ) cheeses are a subset of the Alpine variety which are rarer - even hardly seen at all in most places. They are reserve batches made during the best months of the year, and have the most interesting results. Alpage translates to high mountain pasture, a name which indicates a seasonal cycle where farmers move their herd from a lower valley to a higher mountain pasture over the summer months. Then they make cheese with that milk on site, while it is still warm. Because the higher pastures have the most variety of grasses, flowers, herbs, the richest soil, and cleanest air and water, these are considered the best batches of cheese of the year - prized for having noticeable, pleasant, pronounced character. Two award-winning alpage cheeses have arrived and will be available soon from the Southern Foods cut shop in a variety of options. L Etivaz Alpage Sbrinz Alpage Aged over 24 months, this Swiss Cheese Awards Gold Medal Winner was made in the summer of L Etivaz originated in the 1930 s when a group of Gruye re cheese makers were concerned about traditional Gruye re changing with the use of modern equipment. Now re-named after a hamlet in the area, it is only made by hand in a copper kettle over an open wood fire. The densely layered and structured taste has notes of caramel corn, pasture, herbs, and tropical fruits. This is a 36-month reserve batch of cheese made in the summer of Sbrinz is a traditional cheese that has been produced for centuries in Switzerland. Known as the oldest European cheese (older than Parmigiano Reggiano), it is still produced as it always has from fresh raw milk. Sbrinz must ripen for at least 16 months, but the full flavor profile only develops after about 2 years. The best features only peak after 30 months which is becoming rare and hard to find. Artisanal cheese trends provided by: Sasha Shreders, ACS CCP Cheesemonger sshreders@southernfoods.com

9 LOCAL & SPECIALTY INSIGHTS Greensboro, NC

10 Local & Specialty Update Charcuterie is Hip, and Rosé is Here to Stay We have all participated in trends that have suddenly become passé, but these two hot topics have staying power. Be Cool with the Cure! Charcuterie is no longer just a product of the old-fashioned butcher down the block. As producers are redefining the traditional recipes using better ingredients, and chefs continue to flirt with house-made charcuterie, ultra-premium cured meats have never been more hip. Charlito s Cocina in Queens, NY is making delicious, small-batch cured meats. Lady Edison in Chapel Hill, NC is dry-curing pasture-raised pork, creating an 18 month extra fancy country ham. Creminelli in Salt Lake City, UT has collaborated with High West Distillery to create a uniquely delicious take on salami. By combining these new tastemakers with classic cured meats such as Fermin Iberico de Bellota Salchichon, Medaille D or, Jambon De Bayonne, or Cordobesa Iberico Cabacero Bellota, you too can become a Charcuterie Hipster. If you want to keep it local, there is no shortage of artisans from the Carolinas, the Virginias, Tennesee and Georgia. Heritage Farms Cheshire Pork, San Giuseppe, Benton s Country Hams, Goodnight Brother s Blue Ridge Hams, Johnston County Hams, Edward s Country Hams and Lady Edison Hams just to name a few. Coming to a charcuterie board near you in 2017, expect to see even more brands from the region, including JM Stock Provisions, The Spotted Trotter, Timbercreek Market, and Farmer s Daughter Butcher and Market. Use these amazing ingredients in rosé inspired dishes to give your guests an unforgettable experience! Redondo Inglesia 18 Month Serrano Ham Losada Naturally Cured Manzanilla Olives Heritage Farms Andouille Sausage Ortiz Oil Cured Anchovies Cannone Long Stem Marinated Artichokes The Flavor of the Color Pink Once thought to be a flash in the pan, rosé is now here to stay. It s much easier to like rosé wines now that they are fresher and drier (making them more appealing to chefs as well as socialites). As this trend continues, rosé will be used to enhance a multitude of flavors and ingredients like olive tapenades, roasted apples, fresh peaches and strawberries, beets, shrimp, squid, aioli, eggplant, veal, watermelon, cumin, bacon, asparagus and watermelon. Divina Oil Cured Roasted Red Tomatoes Miso Master NC Toasted Barley Miso Coastal Plains Red Ribbon Sorrel Tondo 12 Year Balsamic Local & specialty updates provided by: Bobby Zimmerman Southern Foods Brand Manager bzimmerman@southernfoods.com