Meet the Meat Department
Welcome back to our Behind the Scenes blog series. So far you’ve meet the dynamic Produce and Deli teams. Next up, the department that is packed with protein, meet the Meat Department.
Did you know?
- All of the fresh beef and lamb are local grass fed and grass finished meats.
- None of the seafood products contains Sodium Tripolyphosphate.
- The Meat Department offers a variety of fresh house-made chicken and pork sausages daily.
- All of the fresh meat and seafood is custom cut and packaged in-house daily.
- The brown eco-friendly meat trays used for packaging are manufactured in the USA and Non-GMO project verified, tree-free, recyclable and BPI certified compostable trays.
The Meat Department is just seven employees and one giant packaging machine named Digi. Even though they are small in number, they are big in quality and hard work. From hand cutting fresh meat and seafood to ensuring the organic integrity of your protein-centric holiday dinners, the Meat Department is always on point.
Assistant Manager Brian Swift (pictured above on the right) is no exception. He also brings quite the sense of humor to the crew. Brian has worked in the Meat Department for 10 years and as Assistant Manager for the last three. He gave me a glimpse into the day to day shenanigans. I mean operations, day to day operations.
Describe a typical day in the meat department.
A typical day in the meat department? Hmm… Well I start with a six shot espresso and gaze out our window, looking at the beautiful mountains. Then I look up, out of our skylight, and see the beautiful blue sky. I finish my sixth shot of espresso and get back to reality and realize I'm in a room with no windows or skylight. However, I’m surrounded by top quality meat and seafood, good people, and Sinatra on the radio. This is my life and I love it.
What is your bestselling item?
Our bestselling item is definitely salmon. Depending on the season, King, Coho or Sockeye sell the best. The 20% ground beef is popular as well.
Tell me about some of the cool farms the AFC Meat Department sources from.
Some of my favorite farms are Emerald Hills and Magnolia Farms. Both are small farms near Roseburg. If you have the chance, I strongly suggest visiting them if you are in the area.
If you were stranded on a desert island, and could only take 3 items from the Co-op with you, what would they be and why?
Stranded on a desert Island? Yeah right! I work in rooms ranging from 33 degrees to 48 degrees. You will never catch me on a desert Island. However, if I was ever stranded in Alaska, I would take my knives, a lighter and J.R. from the Deli to cook all my meals.
Share with us one of your favorite "meat-centric" recipes.
I’m a big fan of using a smoker to cook my meats. My three favorites are brisket, pork shoulder and baby back ribs. I like to use a simple dry rub of chipotle powder and brown sugar, let it sit overnight and then slow smoke the meat the next day.
Anything new or exciting coming down the pike?
We recently installed all new energy efficient meat cases that have very nice LED lighting. Also, we now carry Kinder Organic BBQ sauces and started stocking Gary West jerky, a local favorite from Jacksonville.
As summer approaches, grilling is hot on everyone’s mind. For your outdoor, or indoor entertaining, here are some Meat Department Staff favorites.
Niman Ranch Chipotle Cheddar Sausages - Sam Roberts
These sausages have a lot of flavor and are great for summer grilling. The cheddar and chipotle combo works perfectly together.
Emerald Hills Flat Iron Steak - Graham Pedersen
Their beef has excellent flavor. It’s a delicious cut of meat, no matter how you cook it.
Magnolia Farms Lamp Chops – Chris Romero
Magnolia Farms lamb chops are my go-to. I like to pan sear the chops with olive oil and herbs, then bake in the oven.
That’s a wrap on the Meat Department. Next up, we’ll visit the land of bulk beans, world class chocolate, diapers and everything in between, the Grocery Department.
More Co-op News
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Ashland Food Co-op's General Manager, Emile Amarotico, ends 2018 on a very uplifting note with a report back on the "Food for Paradise" donation campaign. Watch the video below, or read on for an extended written update.
Hello, this is Emile Amarotico, the general manager of Ashland Food Co-op with an update on the Co-op’s Food for Paradise initiative.
5 Fresh Ways to Save at the Co-op
We’ve all been there: your bank account is looking thin after a month of celebrations, but you’ve made a New Year’s resolution to save up for a big purchase later in the year
Now’s the time to make some changes to your spending - but that doesn’t mean you have to skimp on quality goods at the Ashland Food Co-op.
These are some lesser known ways to save at the Co-op. Think of them like ordering off the secret menu.
Savings Level: $
Board Report: How "Food For Paradise" Got Started
By Mira Wonderwheel, Board of Directors
4 Ways to Reduce Your Food Waste
It’s the New Year, our favorite time for goal-setting, making positive resolutions, and shifting our impact. One of the Co-op’s goals is to become a Zero Waste facility. Our staff works to divert as much food waste as we can - and we hope our member-owners will join us in this goal too.
2019 Community Grant Applications
The funding cycle for the 2019 Co-op Community Grants for nonprofit organizations begins in February.
Meet Cooking Class Instructor Charlie Douglass
Many talented local chefs share their expertise in the Co-op Kitchen. Charlie Douglass is no exception. As the former Master Chocolatier at Harry and David, Charlie knows a thing or two about chocolate and candy making.
Tell us how your love of cooking and food began.
Meet Cooking Class Instructor Tiazza Rose
Tell us how your love of cooking and food began.
Give the Gift of Wellness
Finding the perfect gift for a friend or loved one is an art. This winter, we carefully selected these assortments for those who love some good self-care, are working in partnership with their gut health, or for those making efforts to reduce their pain. Each of these gift ideas will help you make your loved ones feel extra special and extra healthful.
Give the Gift of Good Food
During the month of November, Co-op shoppers can nourish their own families and help fight hunger in the Rogue Valley. We’ve teamed up once again with Smart Chicken® for the Smart Giving Holiday Challenge.
Here’s how it works.
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For every 10 pounds of Smart Chicken® you purchase from the Meat Department or the Deli, Smart Chicken® will donate one pound of chicken to a local non profit
We're All Turtles
By Dean Williamson, Board of Director
My grandmother loved to talk. Oh, could she talk! And she had one expression that I’ve always really liked. “If you come across a turtle on top of a fence post, you can be pretty sure it didn’t get there by itself.”
The Power of Principle Seven
By Emile Amarotico, General Manager
As we approach the holidays, I’d like to invoke the spirit of the Seventh Cooperative Principle: Concern for Community. The International Cooperative Alliance defines Principle Seven as when “cooperatives work for the sustainable development of their communities through policies approved by their members.”
So how does that work? How does Ashland Food Co-op demonstrate concern for community?
The Co-op is Certified Organic! What does that mean?
By Barry Haynes, Store Manager
Did you know that the Ashland Food Co-op is the only Certified Organic Retailer in southern Oregon. Well, that’s great! But what does that actually mean?
Love Local with the Local Guy
Throughout September, we will be celebrating all things local. And no one loves local or is more local than our Temporary Demo Coordinator, Brighton Litjens. He was basically raised at the Co-op, has a strong passion for local farmers and producers and loves delighting shoppers with delicious samples and great deals. Who better to tell us about loving local than the "Local Guy" himself?
Tell us a bit about yourself.
Owner Benefits: Independence and Connection
By Julie O'Dwyer, Board Secretary, Chair of the Owner Engagement Committee
Meet Board of Director Trine Ostergaard
Trine Ostergaard is a newly elected Ashland Food Co-op Board of Director. She brings a world, literally, of experience to the table and has a sincere passion and love for the Co-op. We are thrilled to have her aboard and asked her to answer a few questions.
Tell us a little bit about yourself.