April’s Meat Association Market Report

The commodity market affects food prices in a number of ways.  Find out what is changing with Urner Barry’s weekly summary report, available now.


Commodity updates at a glance, species index charts and commentary, feed availability & pricing charts, energy graphs and foreign exchange rates are all updated here weekly.  Check it out and improve your knowledge in the commodity market!

Click here for the most recent update

April 11, 2014

April 4, 2014

Carne Asada Tacos

Carne Asada Tacos

This recipe is so simple and delicious!  It is fantastic with our Durham Ranch Natural Beef!

Total Time: 1 hr 25 min
Prep: 1 hr 10 min
Cook: 15 min
Yield:4-6 servings


  • 1 12 -ounce jar sliced pickled jalapenos, drained
  • 1 1 3/4 -pound flank steak,trimmed
  • Kosher salt and freshly ground pepper
  • 1/2 cup chopped white onion
  • 1/2 cup fresh cilantro
  • Lime wedges, for serving
  • 2 -4 tablespoons Salsa (homemade or store-bought)
  • Corn tortillas (homemade or store-bought)


  • Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.
  • Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.
  • Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.

Thank you Aaron Sanchez for Food Network Magazine
Photograph by Tina Rupp

The Black Hide Club 2014


Sierra Meat & Seafood is honored to have earned a place in the Certified Angus Beef Black Hide Club for 2014!  

Certified Angus Beef annually recognizes the best of the best foodservice distributors who exceed these requirements:

  • Proven record of achievement in core areas: sales, marketing, education and brand assurance
  • Top-down commitment to the brand, demonstrated by executive team
  • Exemplary leadership in results-driven brand marketing programs and promotions
  • Meeting all annual brand assurance goals, including menu collection and issue resolution
  • Participation in Annual Conference and Specialist Seminar

Thank you CAB for recognizing our efforts!

Red Curry Bison Short Ribs with Baby Bok Choy

Thai red curry paste, garlic, ginger, cilantro and fish sauce flavor the coconut-infused broth for these braised bison short ribs. A tough cut of meat, the short ribs become meltingly tender when cooked slowly over low heat.

Bison short ribs, unlike beef short ribs, are quite lean and therefore can be enjoyed as part of a healthy diet.If you have time, prepare this dish through Step 2 a day ahead—the flavor of the sauce and tenderness of the meat get even better overnight. Serve with bowls of jasmine rice.

6 servings Active Time: 45 minutes | Total Time: 3 hours


  • 1 1/2-2 teaspoons red curry paste, (see Note), or more to taste
  • 3 cloves garlic, peeled
  • 3 1/8-inch-thick slices peeled fresh ginger
  • 1/2 cup coarsely chopped cilantro stems plus 1/2 cup chopped cilantro leaves, divided
  • 6 scallions, coarsely chopped
  • 1/2 cup water
  • 2 teaspoons canola oil
  • 3 pounds bone-in bison short ribs, or 2 pounds boneless (see Note), trimmed
  • 2 cups thinly sliced red onion
  • 1 1/2 cups reduced-sodium chicken broth
  • 3 tablespoons fish sauce, (see Note)
  • 2 tablespoons lime juice, or more to taste
  • 3 ripe tomatoes, seeded and diced
  • 1 cup “lite” coconut milk, (optional)
  • 6 baby bok choy, cut in half, or 3 regular bok choy, cut into quarters
  • Freshly ground pepper, to taste



  • Place curry paste to taste, garlic, ginger, cilantro stems, scallions and water in a blender or food processor. Blend or process to form a loose paste. Add more water if the mixture is too dense to blend.
  • Heat oil in a large pot or Dutch oven over medium heat. Add ribs and brown on all sides, 6 to 8 minutes total. Stir in the curry mixture, onion, broth, fish sauce and 2 tablespoons lime juice. Bring to a simmer. Cover, reduce heat to maintain a simmer, and cook, turning the ribs every 30 minutes, until the meat is very tender when pierced with a fork, 2 to 2 1/2 hours.
  • Transfer the ribs to a plate; cover and keep warm. Add tomatoes and coconut milk (if using) to the broth; bring to a simmer. Add bok choy; cover and cook until the bok choy bases can be pierced with a fork, 10 to 20 minutes, depending on the size. Season with pepper and more lime juice, if desired. Serve topped with cilantro leaves.


Per serving : 211 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 79 mg Cholesterol; 12 g Carbohydrates; 31 g Protein; 3 g Fiber; 759 mg Sodium; 781 mg Potassium

1 Carbohydrate Serving


Tips & Notes

  • Make Ahead Tip: Prepare through Step 2; let cool, cover and refrigerate for up to 1 day. Skim fat from the top, reheat and finish with Step 3.
  • Ingredient notes: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.
  • Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores. The heat and salt level can vary widely depending on brand. Be sure to taste as you go.
  • Tip: Bison short ribs can be found at specialty meat markets and online. For bone-in short ribs, both English-style—a single bone with a chunk of meat attached—and flanken-style—thinner cut with 3 to 4 ribs per strip—will work for this recipe. Remove any silver skin—the tough, silvery-looking membrane lining the meat-side of the ribs—before cooking.

Thank you EatingWell:  March/April 2009

Meat Association Market Report – March

The commodity market affects food prices in a number of ways.  Find out what is changing with Urner Barry’s weekly summary report, available now.


Commodity updates at a glance, species index charts and commentary, feed availability & pricing charts, energy graphs and foreign exchange rates are all updated here weekly.  Check it out and improve your knowledge in the commodity market!

Click here for the most recent update

March 28, 2014

March 21, 2014

March 14, 2014

March 7, 2014

The Burger Boom Rolls On

The number of independent burger restaurants continues to increase at a rate faster than those for chain burger units, all quick-service or the total restaurant industry.  According to a recent report in Burger Business, the indie burger segment increased 7.2% in the last year, leading all restaurant segments in growth.  This year’s increase is more than twice the 2.9% growth indie burgers achieved the previous year.NPD-Count-Chart-2014

The fast-casual category continues to grow, although not as fast as indie burger joints. For the year, fast casual showed a 6% increase. The number of quick-service restaurants of all menu types increased 2%.  The beleaguered full-service category (encompassing casual dining, midscale/family dining and fine dining) saw a 1% unit decline.

Said Greg Starzynski, NPD Foodservice director of product management, “The restaurant recovery continues to move slowly and as a result operators are taking a cautious approach to expansion. This conservative approach to restaurant unit expansion will continue into the foreseeable future.”

NPD conducts a census of restaurant outlets twice each year.

Crab-and-Shrimp Étouffée

Happy Mardi Gras!

Ralph Anderson

Celebrating in true southern tradition, a crab and shrimp étouffée is an easy addition to your dinner plans.
*Yield: Makes 4 to 6 servings
*Cook time:27 Minutes
*Prep time:20 Minutes



  • 2 pounds unpeeled, medium-size raw shrimp*
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1/3 cup all-purpose flour
  • 2/3 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 3 garlic cloves, minced
  • 1 (14-oz.) can chicken broth
  • 1/3 cup dry white wine
  • 1/4 cup chopped green onions
  • 1 tablespoon low-sodium Creole seasoning
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 (16-oz.) container fresh crabmeat, drained and flaked
  • 5 cups hot cooked long-grain rice
  • Garnish: chopped fresh flat-leaf parsley


  • Peel shrimp; devein, if desired.
  • Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
  • Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
  • Stir in crabmeat; cook, stirring often, until thoroughly heated.
  • Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.

*2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.

Southern Living AUGUST 2007