MARKET NEWS October 5, 2017 FOOD SHOW EDITION: A Sneak Peak at what to see from Southern Foods at the Cheney Brothers Fall Food Show 2017!
BEEF MARKET NEWS 10.18.17 Greensboro, NC 336.545.3800 www.southernfoods.com
Beef Market News FOOD SHOW SNEAK PEAK: Our largest show ever in the Carolinas is coming to Winston-Salem next week, and the Southern Foods Meat Shop booth will be a must see. We have lots of fun, new seasonal products to get your inspiration flowing for the holidays, and some incredible deals to offer. But first, I want to give special mention to my top pick for this year s steak of the season: HIGHLIGHT: Top Sirloins, the Other Middle Meat When it comes to making money on steaks not many cuts can compete with the Top Sirloin. The top sirloin steak is cut from the top sirloin in the coveted middle meats section of the animal and right next to the tenderloin. It s leaner than a ribeye, yet still juicy and tender with rich beefy flavor. While firmly established among the most popular and familiar cuts of beef, top sirloins almost always cost less than the others, leaving you more margin at the end of the day. See the following diagrams for how to cut top sirloin steaks out of the top sirloin butt, and what this breakdown yeilds and consider if you could gain from adding this cut to your menu this season. If you re attending our show, come by and see me at the Southern Foods Meat Shop booth where we will be sampling and discussing CAB top sirloins and more! Beef market news provided by: Chris Casey CAB /Protein Specialist ccasey@southernfoods.com
SEAFOOD MARKET NEWS 10.18.17 Greensboro, NC 336.545.3800 www.southernfoods.com
Seafood Market News FOOD SHOW SNEAK PEAK: I encourage everyone to come and see me at the Southern Foods Fish Shop booth. We will be highlighting our partnerships with local fisherman as well as our unique selection of fish and shellfish from around the world. We will also be running a Fresh Cut Canadian Salmon Special for the month of November, and show attendees will be able to lock down a price for the whole month. This show is not to be missed if you are a seafood fan and want to see the latest trends in the seafood community! GROUPER (Mexican) Supply is good with plenty of big fish landed from the Gulf of Mexico. Pricing is steady. ALASKAN HALIBUT Alaskan Halibut looks great and pricing remains steady. Whole fish are running 10-20lbs each and fillets are 2-4lbs each. It s a great menu option until the fishery closes in November. TUNA Yellowfin Fresh Tuna is looking good this week, both 2+ and 2G fish are both down in price. SCALLOPS Fresh North Atlantic Dry Pack Scallops look great in supply and will be a great buy for the immediate future. Expect U-10 s to soften in price and 10-20 s to remain steady. This will be a great item to have on your fall and winter menus. OYSTERS Jarrett Bays are back in and look great! Check out this video of their farm and see what separates them from other oyster companies. SALMON Faroe Islands Salmon is now in stock. I would rank this salmon in between our Canadian and Wester Ross products. It has high fat content, rich buttery flavor and a firm flake. #10069982 Faroe Salmon Whole #10049153 Faroe Salmon Fillet Skin-On NC CATCH Our fresh NC crab is all Pamilco Sound caught and NC picked. The season will run until Thanksgiving and pricing will be steady until then. It s a great time of year to add crab cakes to the menu! #10064410 Crabmeat Jumbo Lump Fresh #10064407 Crabmeat Lump Fresh #10054498 Crabmeat Claw Fresh Local Spotlight: Fresh NC Shrimp Local Tuna supply looks great, fish are all off a short trip boat out of Wanchese and fatty and ultra-fresh. Seafood market news provided by: Dave Forcinito Fishmonger dforcinito@southernfoods.com
ARTISANAL CHEESE TRENDS 10.18.17 Greensboro, NC 336.545.3800 www.southernfoods.com
Artisanal Cheese Trends FOOD SHOW SNEAK PEAK: Be on the lookout for rare, highly sought after fall and winter cheeses. Here are just couple from our collection that will be on display. These are the most difficult to get, small production cheeses in the world! Why do we go through trouble? You are worth it! Montgomery s Cheddar What to expect: Rich, sweet, fruity, nutty and beefy. Reminiscent of the caramelized edge of a Sunday roast. And the big deal is? In the Pantheon of all cheddars, this is king. This is benchmark of all Cheddar. Brought to us by Neal s Yard Dairy, it is highly regarded as the all-time best cheddar in the world. Montgomery s has been the best-selling cheese at Neal s Yard Dairy Borough Market in London for the last twenty years in a row. The best-selling cheese at the most famous cheese shop, twenty years running. Fun Facts: It s farmstead - a true expression of Somerset England, the home of cheddar. It s made with raw grass-fed cow s milk at 3rd generation family-owned Manor Farm thirty miles from the town of cheddar. The Montgomery s came from Scotland in 1911, purchased the estate taking the reigns of an already well established cheddar making operation. Jamie Montgomery is the current owner. Indicated by Slow Foods as one of only three remaining 100% Traditional Cheddars: Montgomery s and Keen s in England, and a third one made on the Isle of Mull in Scotland. L Etivaz Alpage Reserve 2015 What to expect: Densely layered and structured taste with notes of pasture, caramel corn, herbs and tropical fruits. I love it! Tell me more L Etivaz is a special rare production cheese and our current batch is the last of the 2015 reserve which turned out to be especially good. The cheese has to be made completely by hand in a copper kettle on an open wood fire in this region! It s densely layered and structured taste has notes of caramel corn, pasture, herbs, and tropical fruits. You can practically hear the sizzling noise of the fire under the copper kettle in the summertime when you eat this cheese. Artisanal cheese trends provided by: Sasha Shreders, ACS CCP Cheesemonger sshreders@southernfoods.com
LOCAL & SPECIALTY INSIGHTS 10.18.17 Greensboro, NC 336.545.3800 www.southernfoods.com
Local & Specialty Insights FOOD SHOW SNEAK PEAK: Spice is Nice Spicewalla. Say it with me Spicewalla The world premiere of Spicewalla promises to be a star of the show this fall. Chef and Restaurateur Meherwan Irani has carved out a little spice cave in Asheville, NC and will now be sharing his magical, small-batch toasted spices with the world. A variety of standard whole and ground spices will be on display, but Spicewalla s passion will be seen in their creative approach to a chef s mise. Every Chef can now have their own unique set of spices to quickly combine their own personal blends. Irani believes strongly that this sometimes overlooked element deserves more attention, care and creativity. Meherwan, recently showcased on StarChefs.com, is committed to changing the landscape of food with spices. In discussing food, you may see Meherwan pull out crumpled pieces of hand-written spice blend recipes that he inherited from his grandmother in India, some using 20-30 different spices. It s Game Time! Fossil Farms: farm raised game and natural meets Fossil Farms has long been committed to offering all natural, farm-raised exotic meats and game that are free of antibiotics, growth hormones and steroids. They work exclusively with small family-owned farms across the U.S. that humanely raise animals using sustainable techniques. Animals are 100% source verified from the farm of origin, fed a vegetarian diet and roam on open pastures. Fossil Farms will be displaying North American raised elk, Scottish game birds like red legged partridge and wild Scottish pheasant, as well as Venison, Boar, Ostrich, Emu, and Rabbit. What makes a visit to the Fossil Farms booth a real treat is their broad reach of super exotic products. Access to Ostrich Eggs, Rack of Yack, Python and Maui Venison showcase just how exotic, exotic game game be.
Local & Specialty Insights Do the Watusi with Carolina Bison Pun Intended! Carolina Bison will be on hand with Bison products ranging from 2 oz slider patties to Bison Ribeye, striploin and Tenderloin. A stop by Carolina bison s booth this year will unveil a unique surprise. The Watusi. Native to Africa, this 8,000-year-old breed is called the Cattle of Kings. At one time they were used in commerce, and a king s wealth and prestige was measured by the number and quality of the Watusi they owned. Dr. Kings Farm and Carolina Bison stewards the largest herd of Watusi cattle in this hemisphere, and currently cultivate the cattle for their milk. Though Not available for Foodservice sales yet, stop by Carolina Bison and learn more about the future of this majestic species. Charcuterie, Charcuterie, Charcuterie Several brand new charcuterie products will be on display in the Southern Foods booth featuring artisanal products from Fabrique Delicacies, New England Charcuterie, Lady Edison, Angel s Salami, Fermin, Heritage Farms Cheshire Pork, Johnston Co. Hams and San Giuseppe Salamis. This area should without a doubt challenge Sasha Shredders Infamous Cheese Island for the best in show nod from our customers (if you re reading this Sasha, I m coming for you!). Of course there will be something for everyone, with Cloister Honey, Carolina Ground local organic flour and grains, Old Mill of Guilford, Hudson Valley Foie Gras, Manchester Farms Quail, Wagshal s Imports and more. All will be there to inspire your creativity and fuel your passion. Local & specialty updates provided by: Bobby Zimmerman Southern Foods Brand Manager bzimmerman@southernfoods.com