MARKET NEWS September 7, 2017 CHEESE TRENDS Vallée Brebidoux The world s best Raclette SPECIALTY INSIGHTS Time to Get Serious... The serious subject of authentic Spanish hams FROM OUR CUT SHOPS Beef Market Update Ribeyes slowly rise to Holidays HIGHLIGHT: Chuck Roll Discover new, flavor-packed steaks from this underrated cut Fish Market Update Pamlico Sound white shrimp is in stock Fresh Spotlight Floridian and Canadian dayboat swordfish
BEEF MARKET NEWS 9.7.17 Greensboro, NC 336.545.3800 www.southernfoods.com
Beef Market News MARKET UPDATE Tenderloin: Decreasing Ribeye: Increasing Strips: Steady Ground Beef: Steady Beef market news provided by: Chris Casey CAB /Protein Specialist ccasey@southernfoods.com HIGHLIGHT: THE CHUCK ROLL For many, the chuck roll is only used for the sole purpose of making ground beef. However, with a little time and effort the chuck roll can yield several alternative (and profitable) cuts. Some of the more common are the Chuck eye steak (Delmonico), Country ribs and Denver steak. All of these steaks offer wonderful flavor at economical prices. Take the time to yield test a chuck roll and you might discover some new, food cost-boosting steaks as a result.
SEAFOOD MARKET NEWS 9.7.17 Greensboro, NC 336.545.3800 www.southernfoods.com
Seafood Market News SALMON Canadian - The market is steady with pricing still on the decline. GROUPER (Mexican) Supply is good with plenty of big fish landed from the Gulf of Mexico. and the Carolinas. Pricing is holding steady this week. 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. BRONZINI We are now offering a new cut for bronzini - a tail-on butterfly fillet: SCALLOPS Fresh North Atlantic Scallops look great in supply and price will be down for the next few weeks, expect U-10 s to soften in price and 10-20 s to remain steady. There are cheaper scallops being harvested from the Mid-Atlantic. All of our product is sourced from George s Bank and the Nantucket Light ship - all hard bottom areas that produce the firmest and sweetest scallops out there. Why the Spike in Crab Meat? High inventory levels in 2015-16 caused prices to drop across the market, inspiring increased deman in the US. Because of this, two major species - Pelagicus and Haanii - were very close in price, so many customers switched from using Haanii to the more preferred Pelagicus. This spike in demand along with tight import inventories (due to weather and poor harvests) has caused the market to run up over the past 6 months. Now, a huge spread has developed between Haanii and Pelagicus (as much as $10/lb for jumbo lump). Eventually, as US importers take advantage of this spread and trade back down to the more economical Haanii, it will reduce future demand of Pelagicus and ease the market back down. However prices continue to rise for now and may remain high through the holidays. LOCAL CATCH Flounder, Triggerfish, Red Drum, Grouper, Wahoo and Cobia are all part of our seafood mix this week. We will see our first shipment of Pamlico Sound caught White Shrimp, with sizing at 16-20 per pound. Fresh Spotlight: Floridian and Canadian Swordfish Catches have been great for the dayboat Florida and Canadian short-trip Sword fishery lately. High fat content, tight red bloodline and lower cost make sword a great buy for the next 2 weeks. Seafood market news provided by: Dave Forcinito Fishmonger dforcinito@southernfoods.com
ARTISANAL CHEESE TRENDS 9.7.17 Greensboro, NC 336.545.3800 www.southernfoods.com
Artisanal Cheese Trends Vallée Brebidoux (breh-bee-do) Young sheep s milk cheese from the Valley. Val de Bagnes (bahn-yay) is home of the best Raclette cheeses in the world. It s a pristine nature reserve in Switzerland known for great white glaciers and giant mountains. There are also about 800 sheep living in the area which make their way up the alps to about 2,800 meters above sea level in the summer months. Most sheep are not cut out for living in the alps, however the Basco-Béarnaise breed unique to Switzerland get along just fine. Brebidoux is similar to the other Raclette cheeses made in the area, but a step up. It is made with 100% unpasteurized organic milk from only these moutnain sheep. The wheels we get are little on the young and sweet side, hence the name Brebidoux. These are produced at a small but very modern village dairy founded in 2011 called La Fromathèque. After production and a few months aging, they are collected and sent to the Gourmino aging houses in Langnau Emmental to finish for a couple more months. Meet the creator of Brebidoux: Yan Sutterlin As a skilled auto mechanic I owned a bodywork shop at the age of 23. During this time, I was also a shepherd to 20 alpine sheep that I cared for around my grandfather s land in Verbier, in the Vallée de Bagnes. I realized that I was enjoying working the sheep dairy business with my own sheep s milk, so I expanded my herd with another 70 sheep in 2012. Around this time, I made a heartfelt decision and sold my bodywork shop to concentrate my efforts and training as a cheesemaker. I learned how to turn the pristine sheep s milk into cheese and yogurt. Basco-Béarnaise Alpine Sheep Brebidoux Wins Gold at the World Cheese Awards try the best Raclette in the world! Artisanal cheese trends provided by: Sasha Shreders, ACS CCP Cheesemonger sshreders@southernfoods.com
LOCAL & SPECIALTY INSIGHTS 9.7.17 Greensboro, NC 336.545.3800 www.southernfoods.com
Local & Specialty Insights Getting Serious about Spanish Ham Spanish dry cured hams are a very serious subject. As with Prosciutto from Italy, Country Ham in the U.S. and Jambon from France, Spanish Jamon producers and aficionados have absolutely zero tolerance for short cuts or imposters. The types and specific qualities of Spanish hams are determined by several factors including the breed of the pig, how and where it was raised, and how it was processed. This may seem really simple; after all there are really only three ingredients: pork, salt, and air, right? It is the unseen ingredients that make all the difference in the world - Precision and Discipline. The Pig The Cerdo Ibérico has a lineage which reaches back to the time of the cavemen of the Iberian Peninsula. Ibérico pigs are divided into black, red, spotted, and light-skinned Ibérico pigs, although these light-skinned Ibérico pigs are nearly extinct. Since pre-history, the Cerdo Ibérico has lived in free-range conditions, mainly in the mountains of western Spain along the Portuguese border, but also in parts of Andalucía. The Ibérico pig has dark skin with a sparse coat, a pointed snout and long, slender legs. In their infancy, Iberico pigs are raised on a diet that includes cereal grains and mother s milk. As they grow, specific diets are managed to obtain the desired outcome. These diets are one the factors evaluated in determining Ibérico ham grades. Iberico grades Bellota grade Ibérico ham (Jamón Ibérico de Bellota) From Ibérico de Bellota pigs, which have spent the last three to four months of their lives feasting on rich, sweet acorns that have dropped to the ground from holm and cork trees in the meadows of a region called the Dehesa. This period of grazing on the open range is called the Montanera, and the pigs add about half their weight during this period. Recebo grade Ibérico ham These pigs have enjoyed a shorter free-range acorn grazing period, or added less than 50% to their weight during the Montanera, and are subsequently fattened and brought to market weight with cereal feed. Cebo grade Ibérico ham Cebo grade pigs are raised on a diet of cereal feeds, though 100% Iberico breed. Ibérico ham These are hams from Ibérico pigs, usually cross-bred with white pigs raised on farms and fed cereal feeds, without a period of free-range grazing.
Local & Specialty Insights Serrano Hams Teruel ham, Trevélez ham, Gran Serrano ham These hams are from white or Duroc pigs, who were raised on farms and fed cereal feed, and then cured for more than one year at high altitudes in dry climates such as Teruel and Sierra Nevada. Oro (gold) Serrano ham, Plata (silver) Serrano ham Hams from white pigs, who were raised on farms and fed cereal feed, then cured for over 12 months anywhere in Spain. Iberico De Bellota Jamón Cuts Hams from Spain are commonly offered in the following cuts, whether made from Ibérico pigs or others: Bone-in and Boneless Whole Hams (back legs) Bone-in and Boneless Paletas (shoulders) Lomos (cured pork loins) Chorizos and Salchichónes (sausages) Serrano So... are Spanish Hams the best? Starting an argument pertaining to the best ham on the planet is comparable to talking politics at the local dive bar. Somebody is going to get mad. It is not my place, nor anyone s in my opinion to rank hams from varying breeds, varying climates and varying artisans. Instead I celebrate the craft that each style of Ham showcases. My preference will always be to look past the title whether it s prosciutto, Jambon, Jamon, Serrano or Country Ham and enjoy it for what it is. 10053892-1 7-Month Boneless Serrano Ham 10056294 - Iberico Bone-In Back Ham 10053875 - Iberico De Bellota Cabecero Cured 10053945 - Iberico Chorizo Cured 10053944 - Iberico Salchichon Cured 10054257 - Iberico Shoulder Pluma 10054253 - Iberico De Bellota Smoked Belly Local & specialty updates provided by: Bobby Zimmerman Southern Foods Brand Manager bzimmerman@southernfoods.com