The US Chicken Industry’s Enhanced Safety Measures

The Bahamas imports chicken primarily from the US and Brazil. Both nations are home to some of the world’s most advanced technology when it comes to growing, processing and keeping chicken safe.

See how the chicken industry has enhanced safety measures in response to the COVID-19 pandemic. Using drone photography, viewers can see new perspectives from the inside of a processing plant and the essential workers who help keep grocery shelves stocked with our nation’s favorite protein: chicken.

Video: Protecting Essential Employees, Feeding America: See the Chicken Industry’s Enhanced Safety Measures

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Meat Market Update

U.S. PORK MARKET TRENDS

USDA’s Sept 24 quarterly Hogs & Pigs report continued to show record large inventories: total hogs @ 79.1 mill head, up 0.7% from 2019; market hogs @ 72.8 mill, +0.8%; June-Aug pig crop -3.5% @ 35.1 mill; breeding herd -1.5% (a smaller decrease than expected; Sept’s breeding herd, although down from 2019, was steady with 2018 and the highest since the 1990s. The increase in heavy market hogs inventory was even larger than recent yr-over-yr increases in hog slaughter, reflecting measures producers have taken to slow hog wt growth along with the backlog of hogs resulting from labor constraints at the plants. Slaughter was higher Jan-March, and exceeded yr-ago levels in June after the covid-19 disruptions, but dipped below 2019 levels for the last 3 wks; the tight labor supply will constrain slaughter in Q4, which sees the largest slaughter levels of the yr, and yr-to-date is +1.7% from 2019, with production +2.6%. USDA’s 2020 forecast is production to be record up at 12.81 mill MT, +2.2%, with 2021 +0.7% to 12.90 mill MT.

USDA forecasts exports @ 27% of cut production in 2020 and 2021, up from 23% in 2019. Hog futures jumped early Sept after news of ASF in Germany and are trading the highest since before covid-19.

Pork cutout has been higher for the last 4 wks and was +$0.90/lb., +27% from 2019, and the highest mostly since 2017 (when belly/bacon summer demand drove it higher).

Primals were up yr-o-yr for belly ($1.50/lb., +43%), ham ($0.86, +39%), picnic ($0.62, +27%), rib ($1.32, +21%), and loin ($0.76, +12%) and down for shoulder butt ($0.83, -1%).

Prices were supported by retail features for Oct Pork Month, yr-end holiday seasonal demand, export demand, and limited labor at the plants for boning lines.

Wholesale $ were up from 2019 for 72% trim boxed ($0.99, +36%), med trimmed spareribs ($1.37, +30%), rollout bnls hams boxed ($1.64, +27%), derind bellies ($2.53, +22%), St. Louis spareribs ($2.33, +22%), bnls sirloins ($1.18, +22%), 42% trim boxed ($0.80, +19%), picnic cushion ($1.19, +18%), heavy B-in hams ($0.70, +12%), tenderloins ($1.93, +9%), loins ($0.86, +7%), bnls butts ($1.25, +5%); but lower for B-in butts ($0.93, -14%).

U.S. BEEF MARKET TRENDS

The pandemic has exacerbated the tight labor supply situation at beef plants esp. with distancing & precautionary measures, has prevented slaughter from fully getting back to 2019 levels.

Since Aug, cattle slaughter has averaged -0.4% from 2019, and yr-to-date is -3.7%; heavier carcass wts resulted in higher production, averaging +3% yr-o-yr, with yr-to-date production only -1.3%. USDA’s Sept forecast shows production slightly down from 2019’s record to 12.27 mill MT, -0.4%; they expect 2021 to be record large at 12.41 mill MT, +1.1%.

Cattle on feed was record large for Sept @ 11.4 mill head, +4% from 2019. With the slaughter rebound from June thru Aug, the no. of slaughter-ready cattle in feedlots decreased, but the supply of cattle on feed in Sept over 150 days was +21% from 2019.

The % of fed beef grading Choice & Prime are at record levels: Prime @ 10.2%, +8.3% from 2019; Choice at 72.9%, +71.3% (with Upper 2/3rds Choice at 32.7% of Choice production, +32.2%). After moving seasonally lower during the 1st 3 wks of Sept, the Choice cutout was $2.17/lb., +1% from 2019: wholesale prices higher for loin ($3.00/lb., +10%) & chuck ($1.75, +3%); rib ($3.67) steady; short plate ($1.39, -4%), round ($1.71, -5%), flank ($1.03, -6%), and brisket ($1.60, -20%) lower vs. 2019. Choice tenderloins are up since mid-July ($11.18, +11%)–usually seasonally higher to mid-Nov, and ribeyes ($8,40, +3%) usually higher thru Oct, while NY strip prices go lower in Sept ($5.86, +4%) moving seasonally lower into Q4. Prime ribeyes were $11.98/lb. for Sept 25, -19% from 2019 when prices increased after the plant fire, but above 2017 and 2018 levels as recent increases in Prime production have led to larger sales of Prime beef at U.S. retail. For the wk ending Sept 25, domestic 90% beef trim prices were below year-ago levels for the third wk at $2.14/lb.–the lowest since March 2019, as less demand from school lunch programs pressured prices with about half of U.S. students learning virtually in 2020. 50% beef trim prices increased for the second week but remained well below yr-ago levels at $0.48/lb., down 24% from last year.

U.S. LAMB MARKET TRENDS

The net carcass price has been above 2019 levels all yr; in Sept, it was higher on lower production, but with a slowdown in high-end foodservice demand, racks were lower. Sept 25, carcasses ave. $3.67/lb., +5% from 2019.

Choice/Prime lamb cuts were higher yr-o-yr for 4”x4” loins ($6.52, +29%), 1”x1” loins ($7.94, +23%), and B-in square cut shoulders ($3.46, +5%); bnls legs (BRT) ($5.05) were steady; and lower for partial bnls legs (trotter off) ($5.04, -1%), med racks ($8.03, -4%), B-in legs (trotter off) ($3.70, -4%), Frenched racks ($15.31, -7%), and square-cut bnls shoulders ($5.22, -9%).

Production was -8.2% from 2019 at 92.2 mill pounds, while slaughter was -7.2% at 1.392 mill head. Jan – May production was -10.6% from 2019; June production was +9.7%, July was -0.9% yr-o-yr with the closure of the Mountain States Rosen plant, and Aug -14.4%, but the new Colorado Lamb Processors slaughter (only) plant should open this month and Double J Meat Packing will reopen the Ranchers’ Lamb of TX San Angelo plant soon which slaughters and fabricates.

For more lamb details, see the links at the following USDA website: http://www.ams.usda.gov/mnreports/lsddl.pdf.

  • Beefjito Cocktail Recipe: 10 mint leaves, 2 oz white rum, juice of 1 lime, 1 oz simple syrup, and club soda
  • Kimchi Arancini: deep-fried risotto balls with kimchi, mozzarella, Parmesan and Sriracha sold alongside pumpkin and bacon skewrers with dill, yogurt and duck fat.
  • Skewered mini corn dogs served with a side of ketchup and IPA mustard
  • Bacon Steak: thick bacon with 5-spice powder and soy caramel
  • Pimento Cheeseburger: burger topped with pimento cheese and bacon-onion marmalade & fried egg
  • Mongolian potstickers: pan-fried dumplings stuffed with spiced beef filling; served with sweet-savory sauce
  • Pulled Pork Mac Stack: ½ lb. BBQ pulled pork over mac and cheese, with a cheddar cornbread waffle topped with maple butter
  • Chili Cheese Tamales: shredded beef encased in masa and topped with chili and cheese
  • Rock & Pizza Roll: 15” long dough roll stuffed with cheese and pepperoni and served with marinara sauce
  • The Balboa: thinly sliced steak, mushrooms, bacon strips and Cheez Whiz on a hero roll.
  • Roast Beef, Cheddar & Hummus Wrap with banana peppers, lettuce & tomato on a pressed flour tortilla
  • Carolina Classic Burger topped with chili, diced onions, mustard and cole slaw
  • Pastrami Bao Buns: slow-cooked pork belly with liquid smoke and pastrami spices topped with pickled cucumbers and a sweet-savory sauce in a bao bun
  • Smoked Bologna Sliders: smoked bologna in S. Carolina BBQ mustard glaze with pickles and coleslaw
  • Stoney Bologna: kielbasa sausage topped with grilled mortadella sausage, pepper jack cheese, crushed Funyuns, grilled onions, jalapeños and jalapeño-cilantro aioli
  • The Saucy Sandwich: Braised beef shank and fried cheese served in a scallion pancake with chicken broth on side
  • Mexico City classic pambazo with chorizo, cabbage slaw and salsa escabeche for dipping
  • Lamb Manti (Kurdish dumplings): lamb marinated in olive oil, lemon zest, dried harissa, cilantro, mint, parsley before grinding then stuffing in dumplings which were roasted then steamed in chicken stock; served with whipped curds and whey with mint. Note: winner of the 15th Annual American Lamb Cook-off
  • Bloody Mary Bacon: a thick cut & seasoned with Bloody Mary ingredients like tomato powder and Tabasco

Sysco Bahamas in the Agri-Tourism Discussion

ub webinar

The Graduate Studies & Research department of the University of The Bahamas has collaborated with the Tourism Development Corporation to discuss sustainable Tourism in The Bahamas, via a series of online webinars using Zoom and YouTube. A select group of individuals puts their minds together and talk about

A very pertinent discussion is on the future of Agri-Tourism, finding ways to reduce our reliance on imported foods and make Agriculture a viable industry for Bahamians. Don Carnine, President of Sysco Bahamas Food Services is a panelist in a discussion entitled Untapped Potential – Capitalizing on Agri-Tourism in a Post Covid-19 Era.

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Certified Angus Beef® Brand Announces 15th Consecutive Year Of Growth

The CAB® brand of beef denotes quality and consistency suitable for fine restaurants everywhere. Steaks and all cuts of beef labelled Certified Angus Beef® must meet 10 exacting standards, making it more selective than USDA Choice and USDA Prime.  Sysco Bahamas is the exclusive distributor of the CAB brand of beef, ensuring that chefs at top restaurants and hotels in the country serve a great product.

For the 13th year in a row, Certified Angus Beef LLC reported record sales of its signature Certified Angus Beef ® brand. It’s also the 15th consecutive year of sales growth for the original brand of premium Angus beef. A global network of nearly 19,000 licensed processor, foodservice and retail partners marketed 1.25 billion pounds of product in fiscal 2019 (ending Sept. 30), a 3.1% increase—or an additional 38 million pounds—over the previous year.

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Pork Market Update 14 October 2019

Highlights:

– Phase 1 of US and China trade negotiations could open the door to more US pork sales to that market and higher pork prices.

– In the short term pork supplies remain plentiful, with slaughter last week over 2.7 million head, the second highest on record.

– Pork belly prices have surged higher as processors look to bolster inventories. Low prices in September also allowed retailers to book significant volumes for fall product features.

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The Cold Chain

bahamas food services a sysco company

WHAT IS a Cold Chain? The cold chain is the deciding factor that determines if your case of lettuce lasts until you use the last leaf, or if that rock-bottom price you got on a warm case of lettuce will come back to haunt you when half the case goes bad in a day. The cold chain describes the process of events that brings the raw product from harvest to the end recipient, including packaging, storage, transportation, shipping, handling, warehousing, distributing and delivery.

"Reefer" refrigerated containers preparing to be shipped across the waters.
“Reefer” refrigerated containers preparing to be shipped across the waters.

An unbroken cold chain gives you milk that lasts until (and past) the expiration date, meat that stays bright and fresh, celery that stays crisp and fruits that are brought in unblemished and firm. Fresh produce and dairy products will last one (1) day less for every one (1) hour that they stay out below their optimal cooling temperature. This means that pack of berries or gallon of milk left out of a closed refrigerator, will be rotten one day earlier for every hour it sits on a warm table. A guarantee of an unbroken cold chain is of high importance when transporting frozen and cooler foods, medicines and vaccines, expensive film and chemicals.
From wikipedia.com:

A cold chain is a temperature-controlled supply chain. An unbroken cold chain is an uninterrupted series of storage and distribution activities which maintain a given temperature range. It is used to help extend and ensure the shelf life of products such as fresh agricultural produce, seafood, frozen food, photographic film, chemicals and pharmaceutical drugs. Such products, during transport and when in transient storage, are called cool cargo. Unlike other goods or merchandise, cold chain goods are perishable and always en route towards end use or destination, even when held temporarily in cold stores and hence commonly referred to as cargo during its entire logistics cycle.

Bahamas Food Services (BFS) ensures an unbroken cold chain from the supplier to our facilities in Nassau to your receiving door or to the mail boat, guaranteeing the freshest possible imported produce and perishables. A commitment to providing businesses in The Bahamas with the best possible quality includes BFS partnering with reputable suppliers who guarantee an unbroken cold chain from farm to your door. A prime example is Fresh Point, North America’s largest fresh produce provider which provides specialty and exotic fruits and vegetables, cheeses, mushrooms, baby and organic veggies as well as peeled & cut vegetables.

BFS believes that due to the constantly increasing costs involved in growing, shipping, loading, storing, transporting, documenting and so on of perishables, the necessity of a strong consistent cold chain is a requirement and not an option in today’s modern foodservice and retail grocery industries.

Avian Flu Causes Huge Increase in Egg Prices

“The price of eggs is rising like a souffle”, says the New York Post, in response to the concerns over recent egg prices that have soared to 50%-90%+ increase on whole eggs (150%+ for liquid eggs) over just a few weeks ago. Unfortunately, the price of whole chicken eggs, liquid eggs and products containing eggs will continue to rise as more birds die and eggs become more scarce. Until new healthy flocks can grow up to replace the egg-bearing birds, there is an ongoing shortage that affects consumers in the US and in countries importing eggs and egg products – including The Bahamas. Local Bahamian egg producers have not been affected to date, but are unlikely to be able to supply the entire country.

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Fall Food Trends 2014

  • Hot & Spicy – from Sriracha to local goat peppers
  • Pumpkin – native presentations such as Pumpkin ‘n’ Rice, pumpkin soups, stuffed pumpkins, pumpkin ravioli…
  • Fries! – traditional, wedges seasoned with everything from sea salt to lemon zest, sweet potatoes and an array of dips
  • Modern Twists on Classics – think gourmet  chicken-in-the-bag, attractively presented Peas Soup, newfangled Deviled Eggs…
  • Small Plates & Sharing – tapas, appetiser platters, sample menus, flights, whatever you call it, be prepared to “small it”

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