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    A celebration of interesting places in the Greater Pittsburgh area where you can find meat. Farms. Butcher shops. Restaurants. A BBQ place. A small family sausage shop. A large meat processing plant. A hot dog shop.
    MEAT PITTSBURGH is the second program in the NEBBY series funded by a WQED Kickstarter campaign in 2017.

    we think maybe some folks might appreciate a warning here the following program is about meet and interesting places around Pittsburgh where you can find it if you would rather not be reminded that meat comes from animals and that meat gets cut and ground this might not be a program for you this program is part of WQED s pittsburg history series lots of Pittsburghers love to eat meat people who've come here from all over the world and brought recipes and traditions with them and in this city where people seem to appreciate cooking and eating now maybe more than ever we thought we would take a look around with some great and delicious places where you can find me in fancy steaks - all kinds of sausages we're calling this program meat Pittsburgh and of course we know we won't get to all the local butcher shops meat markets and restaurants that make great meat just a few we're doing a show called meat Pittsburgh I see what you did there what is the most Pittsburgh II kind of meat you know to me and you can't find it much anymore is good homemade kielbasa my mother used to get me a chipped ham all the time an iceless nothing but Pittsburgh meat I think about hot dogs I think about original hot dogs burgers burgers are a favorite of Pittsburghers whether it be turkey or whether it be ground me typically Pittsburgh I think sausages probably maybe from the Polish Hill or something like that right c'mon seein jumbo yeah I get nieces and nephews all over the world navy captains in her there's no jumbo nowhere but here in Pittsburgh obviously the Polish polish made sausages the boss sees things like that I think comes to mind kielbasa seems to be the okay I don't know if we call it meat for me it's any meat on a per mani sandwich big here I feel like it is yeah this program in the Navy series is made possible in part by the Buell Foundation serving south western Pennsylvania since 1927 by lewis anthony jewelers proud supporter of pittsburgh and its treasures by Huntington Bank serving communities since 1866 by levin furniture furnishing pittsburgh home since 1920 also by the engineers Society of western Pennsylvania by henning Henninger by the Lincoln pharmacy in Millville by mancini's bread by Pamela's PG diners and by all 1411 backers of our Navy Kickstarter thanks to everybody let's start in Westmoreland County on a foggy fall morning on a farm near Latrobe you might think you're in Ireland or in western Pennsylvania a long time ago 19th century and 18th century I would say when it was a lot of scots-irish and Germans there there were there were a lot of sheep because they were so easy to raise because of the ground our feeling is that the lamb tastes different different times a year but because they're eating different things in the grass different grasses different breeds flowers whatever yes proud because they graze and they browse and so now what happens is we get these great fall season grasses like this they get kissed by the frost as it were and they get in the limbs get fat and beautiful and and it's all because they're on grass John and Sookie Jamison own and operate this Jamison farm and they've become renowned for their grass-fed lamb meat that's prized by many fine restaurants this day they estimated there were 250 to 300 sheep and lambs on the farm a sheep is a lamb over a year old so those are sheep so the user the females and the old pronunciation was Yoos but we call them use we're bringing them over right now to the best grass we have left it's it's it's better when they're being bred that they're in very good conditions so the whole purpose of this right now is to get them ready for breeding which will be shortly and then in five months they have the baby the border collie is named murk he's getting a lot better he's not the best dog I have yet but he's the most most athletic but he comes in too close on his gather he was too close in to him when he scares him but he's getting better better away away we got our first sheep in 1976 I think and we got him and I did 4h projects with the kids they were learning as much as I was we started raising animals and doing the farm thing about which we knew nothing we're English majors from wmj I had a little catering business actually and that's how we started with the using lamb and using our own lamb in the catering business and that's how we realized our lamb must be pretty good people liked it then an 85 we bought this farm so we bought this farm because it was less expensive because it's all hilly and there were no crops here so it was but it was perfect for sheep well I have my warehouse you can see it is out in the barn that's where I do my shipping these are lamb shanks we started a mail-order business in 85 and based in on Omaha Steaks but everything directly from our farm we're very careful about our processing and our packaging because in the meat that's inside can be beautiful but we wanted to be presented in a beautiful way also and then we have our own plant in Braden ville the other side electro then we do all the process in there and ship to restaurants and retail consumers every week some of the Jameson's lamb meat will be frozen for shipping but it's delivered fresh to many restaurants including the one called Whitfield in the Ace Hotel in East Liberty it's a busy hotel kitchen open for breakfast lunch and dinner seven days a week where you may find executive chef Beth's Zazula prepping some of the Jameson's lamb on our menu it says fine purveyors western Pennsylvania cuisine which i think is is an accurate description we do pull you know from the best that we can find available in western Pennsylvania and we just started bringing in the Lambs ducks chickens we do rabbits yeah we do all those things we specialize in whole animal butchery which is I think it's something to be proud of so I feel good about that a lot of the butchering is done by Steve beachy on the right here working with Dan Rodriguez on the Left we definitely build our menu around our whole animal butchery program so we do try to use every part of the animal famous for their steaks they get a whole side of grass-fed beef delivered once a week from Jubilee hilltop ranch in Bedford PA we used to get it on the smaller truck and they would be in smaller boxes but now the boxes are huge so we've been breaking them out of the boxes upstairs and we'll load them onto carts bring them through the gym depending on whether we have an event going on and then we'll bring the whole side in we're gonna lay it out unpack it all and do a quick breakdown so this is the whole side of beef right here this is the front shoulder or the Chuck so we're gonna take the shanks off and just split it into more manageable parts from here so here is the rib eyes and from here South is short ribs and then we'll hang that inner in our meat cooler the New York strips all along here flank steak is this muscle right here it's flank steak from that point we'll take those parts throughout the week and cut steaks off of them this is the hind leg or the round so you have top round bottom round I have round will braise this right here we do like a Sunday a Sunday supper which is just like noodles and tomato sauce some sort of sauce meat sauce a lot of times we use the beef shank for it so this part that I'm taking off right here is the brisket and we'll turn this into pastrami I didn't always eat grass fed and then I've been eating grass fed steaks here I can't eat other beef I tried recently and it was texturally it was it just it turns me off it was weird I can't I can't handle the mushy beef anymore this is the last piece and it's all done can you grab the dirt freshly cut local meat can be an attraction you know there's a butcher shop international grocery and restaurant on Penn Avenue near 30th in the Strip District it's run by Abdullah Salim and his family we pronounce it's Saturday people say Salim it doesn't bother us Adam sending Salem there's no problem it's trivial what's important here for lots of people is that all the meat sold here in the restaurant grill as well as at the meat counter is halal which means it's prepared according to Muslim laws Allah is what is permissible for a Muslim in regards the meat processing Hanna's regardless specifically how the meat is raised and processed the first priority has to be raised wholesomely and healthily second priority all the meat that slaughters has to be slaughtered individually and one animal could not see the second animal being slaughtered so it needs to be slaughtered and blessed with the name of God at the time of slaughter at the Salam's market butcher shop Abdullah's brother Abraham is in charge so about two three times a week I do this where I pull out one or two whole cattles and I break them all down for pieces from our steaks to our studio our ground meat and this all comes in local the meat here is magnificent you know we like the fresh meat actually all his meat is fresh I don't know for me the taste wise when you have local meat especially lensless you know our Pennsylvanian lambs are the best in the world the best thing is you can get the way you want it like you can have them cut skin off big pieces of small pieces every week I come here and most of the time I'll have dinner I take dinner with me and I couldn't get a lot of these ox tails because this is rich and collagen the big big thing of what we do is go meat so we sell double the amount of goats the Lambs it's probably our biggest product and probably why people come here the most expose himself fresh local go me that can't be found anywhere else I used to live in Shadyside I came here I moved to Al...
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