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Write for me capstone at usc

Write for me capstone at usc write for me cyberspace operations capstone threat assessment asuu strike latest report on ben I we are the local butcher and I say we buy dan and I we are two former chefs professionally trained we've been cutting meat for 20 years we are bringing back the original butcher shop with real fresh locally raised organic meats and nearby local farms breaking down whole animals which is no longer done very much especially in the normal meat markets and such and we're just trying to bring back real proper lead raised meats we're located actually in alcoa Tennessee 20 feet away from Merrill well it's important to buy locally raised meats because the general industry of meat has gotten a little bit scary for decades people have slowly stopped caring about the quality of their meat as it got cheaper and cheaper it got far less quality recalls are becoming prominent and it's it's really important to get back to properly raised animals from nearby local farms where you can actually shake the hand of the person that grows your food I think it's very important that people can come in to a shop and talk to somebody that knows the farmers and have been to the farm firsthand they know what is going into the meat though knowing what they're getting when they walk out the door can have the confidence that whether feeding their families is healthy form they don't have to wonder where it came from or what they're going to feel like after they cook it for their pain to have somebody there that has a background and the culinary industry can definitely make them feel more comfortable trying new things new recipes out new cuts of meat that they've never tried before we carry locally raised beef pork lamb chicken and turkey all from nearby farms either here in East Tennessee or just a bit closer to Middle Tennessee all from either organic practice or certified organic farms west wind farms certified organic poultry we also carry eggs we do sweetwater valley cheeses and we also prepare a lot of things in-house from those meats as far as prepared entrees ago we do a chili to go with our house made hot dogs we do sloppy joes we do meatloaf fully cooked we do pot roast we do lots of gluten-free stocks soup bases we make all of our own deli meats all of our own sausages have a 16 to 20 varieties of sausage we're up to now again all made in-house no preservatives no chemicals and even no shirt are usually we do get a lot of requests in for larger orders as far as half cows and quarter cows right now we just don't have the manpower to do that yet we're hoping to get that within the end of our first year right now we're getting in about one cow per week as far as our retail case goes and we break it down one piece at a time all of our meat is usually cut to order very occasionally we do put here in our case a few convenience cuts some of the more popular ones that are just ready to take home and you know heat up however you wish most of the time we prefer that folks come in and tell us exactly what they're looking for for dinner we can make sure they leave exactly what they want the items we sell most in the store is sausage usually it takes first place we make pound for pound more sausage than just about anything else in the house we usually run about a hundred pounds of sausage a week we make about sixteen to twenty different varieties most popular being some breakfast and Italian varieties we also do a lot of bratwurst and variations of bratwurst then ground beef and then of course good grilling steaks and roasts special requests we make all of our own sausages in-house from whole pigs we do break it down one piece at a time we season it ourselves we do not use any preservatives chemicals unnecessary ingredients of any type most of our sausages are sugar-free almost all of them usually it's nothing more than salt pepper and spices in any of ours we use natural casings and some of them are even smoked in house we do make our own bacon it is an oven roasted bacon it's a classic natural cure 7 to 10 days we then take it and we slow roasted in the oven rather than smoking it it gives it a very light very mild flavor like a well-seasoned just kind of pork roast it's actually really good and extremely popular we go through upwards of 30 pounds a week so one of the more unique products we carry is a bacon jam just as when normal chefs like to just play around with food this is a kind of a sweet and savory kind of spread it's actually made with cook down fresh bacon onions apples a little bit of maple syrup a little bit of brown sugar a tiny bit of heat and actually a splash of coffee because coffee goes great with bacon and you actually simmer it down until you get an actual J you know we sell in a very small container such as this so there's no big commitment just two bucks to give it a try you can put it on anything we've seen it go on hamburger buns hot dog buns it's gone on cornbread it's gone into brownie mix some folks made us some brownies sport it's gotten a lot of just fun uses for the front end of our shop is actually full of locally race and locally produced knoxville-based ingredients condiments barbecue sauces we actually have some commemorative Alcoa water from the Alcoa plant we just got in a week ago locally made salsas we even have soap that is made from our beef tallow from here in the shop and we carry a large selection of lodge cast iron which is actually made in South Pittsburg Tennessee just a couple of hours away I've really enjoyed learning the art of butchering I've been cutting meat for many years in kitchens cooking and it's a totally different experience to start with the whole animal and break it down you know piece by piece and to what's more recognizable that you would use in dishes and doing custom cuts for specific recipes for customers one of the things that brings most of our customers back and what we hear over and over again is when they try our meats that have come from farms that are all pasture raised and all natural they can't believe the difference in the flavor the texture some of them have even tried to go back to eating some of the grocery store meats and the mass-produced meats that are on the market right now and come back and just tell us what a what a big mistake it was I think it is important for everyone to have their own butcher and chef available to help them pick up the best meats because meat is very expensive and it's getting more expensive across the board it's very important to get the best piece that you're looking forward to feed your family and to know what to do with it and it's great to have a real butcher and chef Andi that can help you with that as far as our most popular cuts in the case go it's usually beef and what we call the big three the beef tenderloin filet the New York Strip and the ribeye steak are the most popular cuts in the house being in whole-animal butcher shop we do offer every cut of beef pork lamb chicken and turkey and we will break them down to order and we can usually find a substitute if your budget is a little more restricted you want to feed more people with a little bit less money i would say probably the best service we're offering to the local community is just getting back to real butchering and proper meats and just keeping everyone as healthy as we can capstone real estate login order Webb Institute, Glen Cove.

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