We are actually bringing material to Meyers that we are going to have on sale. Even a blind pig finds an acorn occasionally! Now, I know what you are thinking, “wow, you are REALLY late today.” But you’d be half a step too clever as, if all went as planned when he left here, Mike should have been to Meyers more or less on time…it was just decided that I would hang back and keep the home fires burning (cleaning gut barrels, actually)(too much?). So, what’s the big sale? Whoa, its really big, you better sit down. Wait for it…that would be 20% off on Delmonico’s and 10% of on ground beef and pork chops, Meyer Dairy only. We seem to have accumulated more than we would prefer and we are hoping you’ll prefer to take it off our hands. So there, have at it!
OK, so I am in fact quite late on getting this out, so I will not make it a long one but it is time to start talking to you about two things that we are working on, one that has more to do with internal benefit to the plant but that may have some spill-over effect (no reason it can’t) and one that is all you baby! The first is a partnership with a company called Ranch-to-Table. It is a new company that you could kind of see as a spin off of a larger company called Sea to Table. If you search for Sea to Table you will, no doubt, be impressed and fascinated by their mission and ability to connect to connect fisherman at docks on the east, west and gulf coasts with kitchens around the country. It’s the type of arrangement where you can know not only what it is and where it is from but also who caught it and when. Wait, come back, continue with the letter in front of you and THEN check them out. So, we are going into fish…just kidding. But what we are doing is working with Alex Dimin, a member of the founding family of Sea to Table, and Dan Honig, his partner, on their new venture where they will make a similar connection with land based meats. We are starting with beef. Together we will be sourcing beef from area farmers whose practices we feel are geared to produce a high quality, saleable product second to none. This project in and of itself will answer a major part of our mission, to be a fundamental part of the local agricultural economy by connecting our people, our neighbors (in a area sense) with markets for their animals that they didn’t have previously have. Its just getting underway now and there are hurdles to be cleared but it looks good for all so far. Most of this meat at this point will go to New York restaurant counters but as we go there is no reason why it can’t also contribute to the steadiness of supply in our own shop, a struggle that seems to be a constant challenge.
The second opportunity that we are working on is a partnership with a local pork producer that has built himself a loyal following for his own whole-hog sausage and would like to see it grow. I am tempted to drop his name in here but to protect the innocent I will hold that tid-bit back for the moment. Perhaps you know or perhaps you do not, the margins on hogs after you get them fed and finished, are squeaky tight. The producer spends the months creating the perfect relaxation, exercise and consumption environment for the coddled beast (at least at the case in point) and then often walks away with the satisfaction of a job well done and enough to by a Delmonico on sale. The spirit in this transaction will be what we believe is a fair combination of profit for the farmer, profit for the slaughter plant and the highest quality fresh pork sausage you will find anywhere. This is whole hog sausage, maybe not the calamari if you follow the news, but the entirety of the meat each animal came in with…think loin roast, fresh hams and belly…everything but the squeal as they say. If you think you’ve had sausage but you haven’t gone whole hog, well buddy, you just ain’t lived. We’ll plan to start with the familiar mixes like breakfast and hot and sweet Italian but quickly add to the line with anything we can think of (working on a Nutella recipe)(kidding), or, more to the point, you can think of. Let us know, we want to hear it. The price point will be higher than average and is still to be determined, but we believe it will be worth every penny. We think you’ll agree.
OK, now that you’ve missed half the day, I’ll sign off. I hope all is well with you and yours and thank you for making us part of your routine.