BEWARE RISING MEAT PRICES – Meat Buying Tips and International Meat Recipes

Sometimes it doesn’t feel good to be right. In fact, at times you’d rather be wrong and this is one of them for me. For nearly a year, I’ve been reporting predictions that meat, especially beef prices, were going to continue to go up. Just a few weeks ago, I warned that the usual pattern was to see them rise right after a holiday. My bet was on July 4th as the turning point and apparently I hit it on the head. Three of the supermarket fliers for this week featured the cut of meat that I bought two weeks ago at $5.99 per lb., for $6.99, the exact price hike I had anticipated. I hope my calculations for the rest of this year aren’t so accurate, because I see another possible increase in the fall and yet another right after the beginning of 2014. I don’t think a dollar increase each time is out of the question either.

My estimates are based on the facts as presented after last summer’s drought and the forced culling of the herds. It will take years to breed the herd’s numbers back and bring the animals to maturity. Until then we were mainly dependent on meat supplies stockpiled after the culling. Once that supply is depleted, there will be very limited amounts of U.S. beef available and, probably an influx of imports. Either way, beef prices will not take a downward turn for some time to come. Right now, our cattle resources are lower than they’ve been since the 1950s. Pork is also a concern. Hogs too were affected by the drought, and consequently, culled. Currently their numbers are the lowest since the 1970s. So expect pork costs to rise as well when the supplies run out.

There’s an old expression; “Forewarned is forearmed”.  I am no economist nor am I privy to inside sources. Admittedly, it’s my business to research this information but the facts I gather are readily available to everyone. I read the stock market reports, listen to financial commentaries and visit a variety of web sites; the Department. Of Agriculture, consumer experts, shoppers’ guides, and without fail, I check the Chicago Grain Market Futures, both in the papers and on the web. The value of these figures is that they are always projected a month in advance, and so reflect the way experts expect the wholesale prices to go.  Naturally, consumer costs will follow. Futures cover beef and pork as well as wheat, oats, corn and soy and are the most accurate forecast of what to expect of food expenses in the months to come. They will also be the first indicators of harvest expectations for the year, and the toll the weather has taken on the crops. Hopefully, the spring was not so stormy and the summer will not be so dry as to affect the feed crops a second year in a row, because that will seriously delay recovery of our meat industry.

Although, it isn’t necessary to delve into the subject too deeply, or spend al lot of time on research, it might be a good idea for the person who wants to be an informed food shopper, or is concerned about expense, to seek out some of this information for them self.  For example, if wheat futures are on an upward trend, you know that the large wholesale, commercial consumers are expecting prices to go up and that rise will be reflected in the cost of wheat products, bread, pasta, cereal etc. down the road. The manufacturers may not even wait for the products from that specific crop to reach market, but raise prices at once to cover the current purchase outlay. This doesn’t mean that you should run out and buy cartons of cereal, but you can be prepared for the increased costs and might even try some alternative ingredients, say another type of flour, or serving rice, not pasta, so you have choices ready. The same reasoning applies to the other products futures too.  If you know where the prices are going, you can be ready to cope with the results. As the Boy Scouts say;”Be prepared!”

Dealing with escalating meat prices, including poultry, because it too is affected by the feed crop, is slightly different While there are acceptable substitutes, beans, tofu some vegetables, they all have carbohydrates and lower protein content, plus lack the texture of meat.  Fish is an option, but already pricey, increased demand would make it more so. No, the solution here is not to find an alternative to meat but to learn alternative ways of preparing it. Americans are probably the world’s largest consumers of meat, per capita, especially on a daily basis, sometimes three times a day. We love our meat and that usually means a good sized portion on the plate, accompanied by sides. In many other countries, meat is served only once a day at most, and then often is presented in combination with other ingredients. I’m not talking about restaurant selections here, but about the everyday meal preparation in the home. There are casseroles, stir-frys, stews, soups, meat sauces and salads, all featuring meat, but not in so concentrated a quantity as Americans expect.  In such dishes, a lesser amount of meat is used without losing the sensation of consuming a meat entrée. This is a technique we might do well to learn for the coming months.

Moreover, we really should consider adding a few other meat sources to our culinary resumes. The early colonists regularly ate rabbit. In fact, I recall my grandmother mentioning visiting a rabbit farm when she was a child. It’s still a popular meat in other countries, even found on restaurant menus and  I notice it’s becoming now available in some supermarkets.  Heaven knows, that’s an easily replenished resource!* Lamb could make a come-back. It’s expensive now, but may not seem so in the near future. Then there’s our growing problem with wild hogs. They’re in every state, causing tremendous crop damage and costing real money to exterminate. Some prominent chefs in Hawaii have begun to feature “Boar” on their menus as European restaurants do. The point is, there should be other options available to us, and we should explore the ones we now have, even if the beef and pork industries make a speedy recovery.

I’m including a few recipes from different countries to show how smaller amounts of meat can still dominate a dish. Whether budgeting is or is not a concern, it can’t do us any harm to be familiar with ways to conserve our assets.

*Rabbit can be substituted for chicken, pork or veal in most recipes. It does very well  in dishes with a creamy sauce or sour cream and the cooking time is about the same as pork.

A Rabbit Recipe:
1  rabbit – cut into serving pieces similar to a chicken
½ cup flour mixed with 1/1/2 tsp. dry mustard, 1 tsp. dried thyme, salt and pepper-in a plastic bag
5 or 6 slices thick bacon( if using turkey bacon substitute 1 Tbs. oil and 1 Tbs. butter for the fat)
½ cup chicken broth
1 cup sour cream
2 Tbs. chopped fresh parsley or 1 Tbs. for garnish
Shake the rabbit in the bag to coat with flour. Sauté the bacon until crisp, remove to a plate. Brown the rabbit in the bacon fat. Add the stock, cover and simmer 15 mins or until tender. Remove to a plate. Skim off all liquid from the pan, leaving only 2 Tbs. Stir in sour cream, parsley and salt to taste. Cook stirring uncovered until heated through, but don’t allow to boil or it will curdle. Serve sauce over the rabbit and garnish with crumbled bacon.

FROM GERMANY:
Kielbasa Salad –  ( 8) 3/4 cup Servings
½  lb. Kielbasa sausage diced fine
½  cup beer
1 lb. mixed frozen or blanched Brussels sprouts(whole), cauliflower(in floweret’s) and carrots( in ½ in. slices)
1/3 cup all fruit apricot preserves
2 Tbs. spicy brown mustard
1 large red cooking apple, cored and sliced thin
Cook sausage over medium heat with a little water until browned, Add next 4 ingredients and cook uncovered, until vegetables are tender- about 10 mins. Add apple and heat through- about 2 mins.

FROM ITALY:
Straw and Hay; (8) 1 ½ cup servings
8 oz thin sliced ham cut in slivers
¼ tsp. minced garlic
1 large onion diced
8 oz sliced mushrooms-preferably fresh
10 oz frozen peas
8 oz linguini
8 oz spinach linguini
½ tsp. dried bas
1/8 tsp. nutmeg
½ cup heavy cream, ½ &1/2 or skim evaporated milk
Salt and pepper
Parmesan cheese
Using cooking spray, sauté onions and garlic in a skillet over medium heat until soft. Add mushrooms and cook until juices are released. Add peas and ham and heat through, then add seasonings. Meanwhile have pasta cooked and drained. Add pasta to pot with milk or cream and toss until cream thickens and ingredients are heated through. Serve hot garnished with cheese.

FROM FRANCE:
Pork with Prunes  – 4 servings
1 cup dried prunes
1 cup red wine
1 1/2 lb. pork tenderloin- in 4 or 5 slices
1 Tbs. butter
1 Tbs. oil
½ cup beef broth
2 Tbs. flour
1 Tbs. red currant jelly
½ cup heavy cream
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Salt and pepper
Soak prunes in wine for 12 hrs. Simmer until tender- about 30 mins. Brown pork in oil and butter, add seasonings and remove meat to a plate. Stir in flour to make a paste. Add broth,  wine drained from the prunes, jelly and cream. Simmer a few minutes until sauce thickens. Return meat to the pot and simmer 10 mins. add prunes and heat through. Serve garnished with parsley.

FROM CHINA:
Beef and Broccoli with Garlic Sauce –  4 servings
½ lb beef round steak
1 lb. broccoli cut in flowerets – 4 cups–blanched
1 tsp cornstarch
1 tsp soy sauce
1 tsp sesame oil
¼ cup chicken broth
1 tsp canola oil
1 Tbs. chopped garlic
1 tsp powdered ginger
2 Tbs. brown bean paste
(1) 8 oz. can sliced bamboo shoots
Salt and pepper
2 cups cooked rice

Cut beef lengthwise into 2 in. strips and cross wise into 1/8th in slices -season with salt and pepper. Mix cornstarch, soy sauce and sesame oil. Spray a skillet or wok with cooking spray and heat over high. Sauté beef until brown remove, Cool  and re-spray pan. Add oil and stir-fry garlic, ginger and bean paste 30 sec. over medium heat, add bamboo shoots and cook 20 secs more Stir in beef and broccoli, then add cornstarch mixture and stir about 30 secs. or until thickened. Serve hot over warm rice.

FROM THAILAND:
Rice Pilaf Curry with Chicken  (8) 1 ½ cup servings
1 ½ lbs skinless boneless chicken cut in 1 in pieces
2 Tbs. canola oil
1 large onion sliced thin-preferably red
1 ½ tsp. curry powder
1 ½ cups basmati  rice
3 cups chicken broth
1 large carrot chopped
1 red pepper diced
1 cup frozen peas
4 green onions diced
¼ cup cilantro for garnish
SAUCE: Combine ingredients in a small bowl and keep cook during cooking
1 cup plain yogurt
1 Tbs. lemon juice
1 tsp. grated lime rind
In  a large skillet, sauté onion in oil until soft, add curry powder, carrot, rice and broth. Bring to a boil, reduce heat to a simmer, cover and cook for 10 mins. Stir in pepper and chicken, cook for 5 mins. more. Reduce heat to low, stir in peas and green onions and cook for 10 mins. more.  Turn out onto a serving dish, garnish with cilantro and pass sauce at the table.

FROM MEXICO:
Fajitas – makes 6
1 lb. boneless, skinless chicken cut in 2 in strips
1 cup thin onion rings
1 cup bell pepper strips—any color
2 Tbs. chili oil*
(6) 8 inch flour tortillas
GARNISHES: Have ready on the table in separate bowls
Sour cream
Guacamole
Tomato salsa
Shredded jack cheese
Spray a skillet with cooking spray and heat to medium high. Add oil and sauté chicken until juices run clear – about 5mins. Add peppers and onion and sauté until crisp tender –about 2 mins more.  Heat tortillas in the microwave 30 secs..Plate covered with a napkin to keep warm. Serve chicken from hot skillet at the table.
* Chili oil can be made by soaking a chopped jalapeno or other hot pepper in 1 cup salad oil for at least 24 hrs.