Text 23978, 109 rader
Skriven 2012-04-23 16:07:00 av DAVE DRUM (1:261/1381)
Ärende: Chookens
================
Had breakfast with my friend (and former housemate) Don yesterday. He is
currently living in Arkansas and working as a "Quality Assurance" Specialist
for a Tyson plant near his home base. According to him they process around 200K
birds per day, seven days a week, 364 days per year - closing (only) on on
mas.

Jeez, Louise, I knew that Tyson was huge in the battery chicken business - but
...... damn!!! According to Don less than a standard GMC/McNeilus garbage truck
full of waste goes to the landfill each day from the production lines. (that
doesn't count solid wood/paper/metal waste from ancillary operations) Which
means that Tyson sell just about every part of the bird for something - pet
food, hot dog/bologna production, McDonald's McChicken (parts is parts), bone
meal, blood meal, whole chickens, chicken pieces, etc. etc. etc.

He says his faster people on the "line" can cut up a chicken in under seven
seconds and that their shift quota (for 8 hours pay) is 750# of chicken. Many
get their day done in five hours or a bit less. Then he went on to assert that
Tyson is also the largest American pork processor. And is big in beef, as well.


The most credible report I found (from Duke University) is dated 2007 - and has
Tyson in #2. But, a lot can change in those sized businesses in five years. So,
he may be right.
 
"The U.S. pork processing industry is highly concentrated, with the top five
companies 
controlling 72% of the market (Smithfield Foods, Inc., 2007a).  A single
player, Smithfield 
Foods, controls 27% of U.S. pork production.   Based on pork production, the
top five 
companies all have significant name recognition or own recognizable brand
names.  They are 
as follows (Smithfield Foods, Inc., 2007a): 
 
Smithfield Foods  27% 
Tyson    17% 
JBS S/A   11% (Brazilian company that recently acquired Swift & Company) 
Excel     9% (wholly-owned subsidiary of the privately-owned Cargill, Inc.)
(the company in Georgia's town and the area's largest employer)
Hormel   8% "  www.cggc.duke.edu
 
Still Tyson (which I has always thought of as a chicken outfit) as the #2 pork
chop processor in the US is rather mind-boggling. And I didn't even look into
the beef aspects of their game.
 
"Noel White, Tyson's senior vice president of pork margin management, provided
an update on Tyson Fresh Meats, the company's beef and pork business. "Our
business model is designed to make Tyson the low cost, high revenue player in
the regions we operate. These are high revenue, high volume businesses with
solid returns that consistently outperform the industry averages." He said
that, unlike Tyson's chicken business, the beef and pork businesses do not
raise their own livestock for processing. White said Tyson's Pork segment
delivered record profits in 2008, and the first three quarters of 2009 have
been stable." http://www.pigprogress.net

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Tenderloin w/Prunes & Pearl Onions
 Categories: Emeril, Pork, Fruit, Pasta, Booze
      Yield: 2 servings
 
    1/4 c  Prunes
    1/4 c  Apple juice
    3/4 lb Pork tenderloin
           Salt & pepper
      1 ts Oil
      2 tb Chopped shallots
           Armagnac
      1 c  Veal stock
     12    Pearl onions; blanched
      4 tb Butter; in small pieces
           Cooked egg noodles; garnish
           Chopped parsley; garnish
 
  Preheat oven to 350øF/175øC. In a blender puree prunes
  with enough apple juice to make a smooth paste. Heat a
  skillet over high heat, season tenderloin and sear in oil
  until well-browned on all sides. Transfer to a baking dish
  and roast 8 minutes for medium-rare. 

  In skillet sweat shallots in pan drippings until tender.
  Carefully add Armagnac, WATCH OUT it will flame; if not,
  ignite with a match. Shake pan until flames die out. 

  Continue cooking, scraping bottom of pan too incorporate
  any browned bits. Add stock, onions, and prune puree and
  boil until reduced by half. Stir in 2 tablespoons of
  butter, just until melted. Set aside, keeping sauce warm.
  
  To serve, melt remaining butter, add cooked noodles and
  toss to reheat and coat; season to taste with salt and
  pepper and mound on 2 dinner plates. Slice pork on bias,
  place atop noodles and spoon sauce over. Sprinkle with
  parsley.
  
  Yield: 2 servings
  
  SOURCE: Essence of Emeril Cooking Show; TV FOOD NETWORK;
  SHOW #EE0097
  
  MM Format by Dave Drum - 30 December 1999

  Uncle Dirty Dave's Archives
 
MMMMM

... Food is an important part of a balanced diet. - Fran Lebowitz
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