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Black Earth Meats with Spud Rose
Black Earth, WI
At Black Earth Meats we interviewed a guy named Glenn
Rose. His nickname was Spud. He said that he got that nickname because
he and his friends were riding their bikes and they came to a potato field
and ran through the sprinklers. Spud was hungry, so he ate a raw potato,
and now they call him Spud. He is the meat manager for Black Earth meats.--Brett
In the butcher shop there are toners, wrappers,
retailers, skinners, slaughterers, and last but not least butchers. The
temperature in the room for grinding meat into breakfast sausage (or that
room temperature) is 55 degrees.
Once the animal is killed, the skinners take over. They will skin this
animal with a very sharp knife. The hooves are the first thing they cut
off. Then they skin the hide and work their way up to the top. Once this
is done the animal is hung from a rod on the ceiling. The inspectors inspect
the animal for any cancer or disease. They check the heart valves especially
for anything that went wrong. People like Dr. Ross Brown look at animals
when they are alive, then check when they are killed so they can notice
that behavior in another animal.--Erika
When we went to the butcher shop in Black Earth,
we got to learn about how to make ring bologna. For ring bologna you have
to take 40 pounds of venison, 10 pounds of beef and 50 pounds of pork.
For better taste, you take spices and add them to this mix. You put it
through the grinder, then the mixer, then you put it back through the
mixer, and when we got there, that was already done. What we got to see
was when they put it in this machine which I don't know the name of. In
this machine you put all the meat in and close the top. On the side there
is a long tube that goes out. You put rubber cases made of pig and sheep
stomach over the tube,then press down a pedal, and all the ingredients
will come into the cases that hold the ingredients in. Then you heat it
at 158 degrees to fry it and kill germs like E. coli 157 and salmonella.--Thomas