Have a Safe and Happy Holidays!

The Market held fairly steady this week. The market is expected to be precarious as we move into the next few weeks. Production cutbacks look likely over the next few weeks and this is expected to put pressure on the market. Packer margins remain very negative and reports show that some processors have operated on a slightly reduced schedule last week and again this week. Live weights for last week, while on par with the previous week, continue to trail same time last year. Several reports over the past few weeks talk to the shrinking herd sizes in the Midwest and the ongoing problems of feed and water. With pastures in bad shape, the need for feed continues to put additional burden on an already bad situation. All indicators are pointing to beef supplies shrinking as we move into 2012.

Grinds- Market is steady. Inventories remain fairly tight and is listed as well sold thru the end of this month.

Rounds- Market is steady.

Loins- Market is steady. Current pricing levels have helped to spur demand and overall demand is improved over previous weeks.

Chucks- Market is steady. Export demand is very good and continues to put pressure on the market. This market is expected to firm as we move closer to the holidays.

Ribs- Market is steady. Choice ribs are slightly firmer this week while the remainder of the market has held steady. This market is expected to gain strength over the next few weeks.

Recipe Submitted from Chef Martina Hilldorfer

@ Kauai Community College

10lb Fatty Lamb Shoulder – Cubed

3 1/2oz Salt

4oz minced orange peel (no white, just orange)

1 Tbsp ground Black Pepper

1 tsp Ground Bay Leaves

1 tsp ground allspice

1 tsp crushed red pepper flake

1 tsp Cayenne

3 Tbsp Chopped Flat Leaf (Italian) Parsley

1 Tbsp Chopped Oregano (Fresh)

1 1/2 tsp Chopped Thyme (Fresh)

1 Pound, 4oz  minced onion, sautéed and cooled

1 1/2 tsp minced garlic, sautéed and cooled

10oz Ice Cold Water

2 1/2 pounds Reliable Brothers Steaks Caul Fat

48 (plucked leaves) flat-leaf (Italian) Parsley

Toss the lamb with the seasonings, chill well in freezer until nearly frozen. Progressively grind from a coarse grind to a medium grind (Make sure all equipment has been chilled and that you grind over ice)

Mix on low-speed in a chilled mixing bowl for 1 minute. Gradually adding the water. Mix on medium speed for 15-20 seconds, just until the meat gets that “sticky” sausage feel.

Test for seasoning by cooking small bit.

Portion the mix into 2oz patties, cut squares of Caul Fat to be a bit larger than the patty. wrap each with Caul Fat – place the parsley in the middle of the caul fat square , place the patty on top and wrap the edges up (envelope of butcher wrap style is fine)

Pan Fry or grill the sausages to an internal temperature of 150, or wrap and chill for up to 3 Days.

(You can freeze – I wouldn’t recommend for more than 1 month)

Serve Parsley side up!!

Recipe adapted from The Culinary Institute of America, Garde Manger, Art of the Cold Kitchen.

Valentine’s Day is around the corner and RB Steaks is offering a special on Lamb Racks for two. Check it out www.reliablebrotherssteaks.com