Meatgistics: Disposable Cutting Boards, Meat Bags, Tomato Romano Bread, Meat Hacks at WALTONSINC.COM
-
Meatgistics: Disposable Cutting Boards, Meat Bags, Tomato Romano Bread, Meat Hacks at WALTONSINC.COM
Watch Meatgistics EP9: Disposable Cutting Boards, Meat Bags, Tomato Romano Bread, Meat Hacks at WALTONSINC.COM
https://www.youtube.com/watch?v=AkfFLAD7_HU
In This Episode
Stark Disposable Cutting Boards
Meat Bags
Meat Bag Tape
Stainless Steel Poly Bag Sealer
Excalibur Tomato Romano Seasoning ShakerCoupons and Savings
Use coupon code MEATGISTICS12 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 11/12/2016.
Subscribe to WaltonsTV
Go to WaltonsTV and subscribe to stay up to date and be the first to see what’s new with Meatgistics and find news, recipes, and product reviews from Walton’s.
Summary
For this week, we have a brand new item that is really cool. It is a disposable cutting board from Stark. These Stark Disposable Cutting Boards are great from a cleanup perspective. They are inexpensive enough to simply use and then discard, which drastically cuts down on cleanup time and not having to clean a normal cutting board. The Stark Boards come as a 20in x 24in perforated sheet, with 50 sheets per roll, making them cost less than $1 per sheet. Check them out at waltonsinc.com, and use the coupon MEATGISTICS12 to get 15% off until November 12th.
For the product spotlight, this week we went with our Meat Bags, Meat Bag Tape, and the Stainless Steel Poly Bag Sealer. Available in a wided variety of sizes and quantities, make sure you stock up on on the Camo Wild Game Meat Bags with the MEATGISTICS12 coupon for 15% off until November 12th. Get your meat bags now in preparation for wild game season! We also wanted to highlight the custom printing options available for our commercial processors. They are a great way to brand your product, and they are also available with “Sequential Numbering” to assist in lot and batch tracking. Sequential Numbering is a must-have feature for custom print bags for all of our commercial processors. Each bag is printed with a unique id number, allowing you to use it for lot tracking and record by day and per batch what sequence of numbers it included. It is a great benefit to have for assisting in a potential recall, or just tracking when a customer bought a product if they return it to your store because they thought there was a problem with it. Visit waltonsinc.com and the Contact Us section to request more information, or ask your Regional Salesman for more information on ordering.
In our recipe for this week, we made a Tomato Romano Pull Apart Bread. It is a very rich and cheesy but simple to make while it looks like an awesome and complicated bread that is perfect for snacking or your next party. Simply take a round loaf of bread, preferably sourdough, slice 3/4 of the way through the bread, turn the loaf 90 degrees and slice again. Fill the slices in the bread with slices of butter and shredded sharp cheddar cheese. Then generously shake tomato romano seasoning on bread and in between slices. Bake at 350 until cheese melts. Enjoy!
Lastly, our Meat Hack for today is to use quality ingredients in making sausage. Whatever quality of meat you start with is the same quality of sausage you will end up with. If you use meat with a lot of connective tissue and muscles with lots of sinew, then that will transfer to the final product. And, when making sausage from wild game, the gamey flavor of most wild game is going to give an off flavor in your product and will have a slightly different outcome than if you used the same seasoning in beef or pork. If your wild game meat started out a bit tainted, then you will end up with a slightly funky sausage. The care and storage of your wild game up to the point of processing can affect your final flavor. Having a good process, and using a quality seasoning from Excalibur Seasoning is going to help some, but still what you put into it is what you get in your final sausage. Use good meat, without a lot of connective tissue, and use the right lean to fat ratio for making the best sausage.
