http://www.cnn.com/2004/US/Midwest/03/22/canned.beef.ap/index.html

Very interesting. I guess this adds variety to your camping/survival diet.

Farmers offering up beef in a can
Monday, March 22, 2004 Posted: 7:40 AM EST (1240 GMT)

ST. LOUIS, Missouri (AP) -- As a five-decade livestock producer, Jim Farmer wants his son and two daughters to follow in his footsteps.

He hopes ready-to-eat beef -- in a can -- is the ticket.

Farmer has joined resources with about three dozen other beef producers, including his son and son-in-law, in creating a co-op that aims to turn 1,000 cattle a year into canned beef. Eventually, the co-op hopes to handle as much as 10 times that.

The specially built plant in Montgomery City, about 70 miles west of St. Louis, has begun production. Canned beef has hit the shelves in some Missouri stores, mostly in tiny towns. While it's too early to say what the demand is, farmers like Farmer are thinking big.

"Our goal is to make an opportunity in agriculture for all of my descendants, if they choose," said Farmer, 64. "Something like this could help make that happen."

To the investors from five Missouri counties, consumers get precooked beef on the go, perfect for outdoor enthusiasts from hikers to hunters and anglers to campers. Given its shelf life of two to five years, the farmers say, the canned beef can be left in tackle boxes or storm shelters.

In return, folks behind the Heartland Farm Foods Co-op Inc. say, participating farmers get a consistent market for their beef while satisfying pent-up demand for the kind of commodity that was commonplace decades ago, before refrigeration.

"It's just another opportunity," Farmer said of the co-op that began processing in mid-December, a couple months after finishing construction of a 4,480-square-foot plant on 10 acres. "If there's no risk, there'll be no gain."

The co-op and its cannery are starting slowly, processing just five cows a week right now.

'Only one ingredient'
Each animal produces about 400 to 500 cans of federally inspected beef from cattle raised without steroid and hormone additives or routine antibiotics, the co-op's general manager said.

"The unique thing about this product is there's only one ingredient -- beef. There isn't even salt," Mark Uthlaut said.

No water. No preservatives. And to Uthlaut, no worries about safety, given that the pressure-cooking, sterilizing canning process rids each can and its contents of harmful bacteria.

"It's completely safe," he said.

The offerings are limited to ground beef and leaner chunk beef, each in 14-ounce cans. Eight- or 9-ounce cans might be coming.

For the time being, the co-op's canned beef can only be found in a few north-central Missouri grocery stores, as well as a handful of convenience stores.

Some retailers are asking $4.99 a can, a cost that Uthlaut knows could discourage some people. "That's why it's so important to do the sampling and show the quality," he said.

I will give up my Spam when they pry it from my cold, dead hand ... no, wait a minute, that's a different bumper sticker.

I like spam.

Bountyhunter

A can of 'Dinty Moore' costs less and has vegetables in addition - giving it more taste and nutrients.

What would the advantage of just meat be?

Spam spam spam spam spam spam spam spam

From what I have heard, Dinty loses it flavor and texture pretty quickly and might not be a good long-term storage item.

And I believe part of the appeal here is the "no additives". Flavor it any way you want.

regarding the dinty moore how does it loose its taste and what does it taste like then?

and the canned beef sounds interesting but id stick with my spam and other canned meats so far for the price.

buying 2 (or more depending on sales) cans of spam or dinty moore, or even the corned beef and similar foods is more logical to me then just a single can of beef.

and it appeals to my pack-rat tendencies.

I wouldn't want to count this item out without trying it. I have a large store of Dinty-Moore and Beef-a-roni and such. I also have a large store of dried rice and dried beans. Having some meat to add to the rice & beans would be welcome. Spam is an option as is tunafish but it is nice that someone has thought to offer beef as well.

I would hope that scaling up production would result in economies of cost affecting pricing pleasantly. But if there isn't enough demand to drive this then I don't find this item to be attractive as currently priced. I can get fresh beef for $4 / pound so why would I pay that for canned beef which would be expected to be less appetizing.

what is spam? I seem to always hear it crop up in the monty python films as well as ETS!

Woft--

Spam is a pork "luncheon meat" in a can. It's pink, slimy, greasy, well, you get the picture...:p It's a product of the Hormel Corporation, a canned meat supplier. I haven't eaten any in years.

Here's a link to an unofficial web site outlining a history of the product & name. I make no claims for authenticity of the info therein.

You can check for Hormel's web site, too, of course.

Gotta run now.

David

Spam Spam Spam Spam Spam Spam Spam Spam Spam

For what it's worth, I've home canned beef and chicken too. Assuming that canned beef isn't as good as fresh is a possible mistake. I started with bargain basement priced beef (don't remember the cut right now), followed procedures found in a canning book put out by Ball canning jars, and ended up with beef roast that was as tender as the finest filet. The chicken was really good too, by the way.
Now don't get me wrong, I'm not suggesting that anything mass produced is going to be as good as home grown/hunted/processed whatever, but I'd have to try it before I dismissed it out of hand. I'm also not suggesting that home canned goods are the best choice for a bug out bag, but having a well stocked pantry full of wholsome, nourishing, and TASTY food makes me a lot more comfortable about whatever may come my way (blizzard, tornado, terrorist shutdown of supplies, or just a long stretch of unemployment). I didn't start this to get into a "Survivalist" discussion, even though it might sound that way, but preparedness goes well beyond our PSK and the "next 48 to 72 hours".
Some of the depression generation's ideas and thoughts aren't so "old fashioned" or "far out" when you stop to give them some thought yourself.

Just my two cents worth.

Troy

Everything but the oink stuffed in a can, not too bad when you're hungry enough. <img src="images/graemlins/grin.gif" alt="" />

I can (not so fondly) remember being filthy, tired and soaking wet in the jungle and sliceing a piece of SPAM with a K-bar onto a C-ration craker with some C-ration cheese and a little tobasco sauce. Yesterday I saw a reciepe for SPAM sushi !!!
The discount Canned Food stores here in Ca. have several kinds of canned meats, many from South America.

On your > I'm also not suggesting that home canned goods are the best choice for a bug out bag.....<,

I Largely Agree.

And I'd like to mention a Few General Words about that.

What I Don't Like about Them, -Home Canned or Store Got, -is their Weight and Bulk! Especially their Weight! But Volume and Bulk is also a Large Downside Factor regarding them!

On their Plus Side, of course, -There's the Long Range Vacuum Packed Preservability. And the Can's Rugged Durability.

I'm Not all that Familiar with Home Canning, and Acknowledge that this may Involve Pickling Type Preservations, over only Vacuum types.

But their Weight and Bulk go against them!, While their Preservation, Economical and Nutritious Food Availability, Plentitude, and Durability, are Factors in their Favor!
[color:"black"] [/color] [email]wildcard163[/email]

Yes, canned food is bulky. On the other hand it is pre-cooked (no need for fire making or cooking supplies) and doesnt need to be rehydrated - saving on the h2o

Dinty Moore is good for at least 3 years. I use mine up after that time, and it still tastes good. I tried buying the cheaper store brand, and just wasnt the same (the dogs loved it though)

Oh, yeah. I have several can openers in our BOBs.

You've mentioned Two Additional Advantages of Canned Food, which I did Not Readily Think of. And I now Add those to the Positive Side of my List!

It would also be Interesting!, as to What can Possibly be Substituted For, or Jury Rigged as, -an Emergency Can Opener!

I've on Occasion at Home, -Pounded an at least Reasonably Sharp, Ordinary Kitchen Knife!, with a Hammer, or a Rock or Something Else Substituting for a Hammer. Towards Opening a Can.

Even when Being Mindfully Attentive / Knowing What One's Doing!, -This is Obviously DANGEROUS, DANGEROUS, DANGEROUS !!!

It's also a Very "Meat Axe" Way of Opening, or Trying to Open a Can!

You're also Left with Much More Resulting Sharp Edges than Normal!, a Further Safety Hazard! And there's a Good Chance that you might get some Sharp Chips of Metal in your Food!

That Said and Remembered, Much of Such Can Opening Isn't All that Hard! Though some Moments can be. Plus the Aforementioned Slipping, Cutting, Gougeing, Puncturing, and Other Sort of Dangers!

You Don't even Need to Open the Can All the Way Around. But Rather just Carefully Enuf Peel Back the Top in order to Eat, -once you have enuf of it so Peeled Back and Open. (You could also Do the Same with Ordinary Can Opening, -But Why?)

You would However, Have to somehow Hold or Steady the Can!, as you so Primitively Hack at It! That can be a Very Dicey and Dangerous Aspect of it All!, as well!

There's Got to be a Better Way! If there even is Such a Way! Thats What I'm Interested in Maybe Finding Out. Does Anybody have any Knowledge, Techniques, Equipment, Experience, or Ideas on This here?!

If you were Ever for any Reason *Without* your Can Opener! (Of any Standard Sort), -How would you Go About Safely and Effectively Opening a Can?!

Perhaps there Already is such within our Equipment World, Being a Newcomer, Especially to the World of Specific Gear and Equipment,-I Simply Don't Know!

But my Occassional Foray into "Caveman Style" Can Opening, -When the Ordinary House Can Opener is either Lost, or Not Working, is D-D-D-D-D-D-D-DANGEROUS !!! I Will be the First Person to Say This!!!

If you're Gonna Do so, -Do so at your Own Risk, AND Don't Do so At All!

No Slip Up or Other Accident here has yet Occurred to me, -But it So Easily Could!

It's Very Iffy and Dicey!, and I Don't Make a Regular Practice or Habit of it! And I am Certainly Not Recommending it!

There has Got to be a Better Way! I would be Interested in What That(s) Might Be!
[color:"black"] [/color] [email]DBAGuy[/email]

I haven't found a dinty more can that had decent flavor and texture straight off the store shelf <img src="images/graemlins/smile.gif" alt="" />

Same here, I've had home canned beef and vegetables as well. Haven't canned myself but growing up on a farm my parents did a lot, now they are getting older and don't do as much anymore so I didn't get any this year. I have an Aunt who isn't well to do money wise but won't accept handouts but still cans, I think I'm going to take her a load of jars and pay her to can food for me as she makes mose of her income off odd jobs like that anyway. I can't eat spam anymore, the grease just makes me sick, although strange if i take it from the can and wash it then eat raw its not as bad as cooking it.

That is NOT grease!!!!! That is, ummmm, *thinks frantically,* the special flavor-enhancer coating. Yeah, that's it.

I really like spam, especially in a potato/spam/cheese cassarole that my mom came up with when I was a child. Of course, you need an oven of some kind to bake it in, but it tastes great!

Greg

Home canned goods are rarely in cans but much more often in Glass jars. As such they will not require a can-opener. Ball jars either have the wire bail or a screw top - both are very easy to open.

For true cans or canned goods the trusty p38 hanging 'round your neck with your tags should be all that a good soldier would need. It is such a simple piece of gear and light enough that you won't notice it and sooo useful if you find yourself anywhere near civilization that it would be silly not to have one.

If you are going to hang the P-38 on your tag chain around your neck, tape it shut. I know a number of guys that ended up with a P-38 stuck in their chest when they inadvertantly opened at the wrong time.

The ONLY reason that I don't like home canned for BOBs is that it's done in GLASS JARS. If it weren't for breakage, that's all I'd ever carry, ScottRezaLogan.

P38...don't leave home without it!

miniME

<img src="images/graemlins/grin.gif" alt="" /> <img src="images/graemlins/grin.gif" alt="" /> <img src="images/graemlins/grin.gif" alt="" /> <img src="images/graemlins/grin.gif" alt="" /> <img src="images/graemlins/grin.gif" alt="" />
Have you heard "how to tell a witch" from "quest for the holy grail"? that is my personal favorite...

Home canning isn't that hard... get a pressure cooker and a canning guide (Ball and Kerr both sell them at VERY reasonable prices) and follow the directions CLOSELY. A word of WARNING... watch the pressure guage... when I'm canning, I don't even answer the phone.

Troy

Yeah, I Thot of Glass too, as a Drawback, but Didn't get around to Mentioning it. [color:"black"] [/color] [email]wildcard163[/email]

Thanks to Wildcard, MiniMe, and Skater for mentioning the P-38. (And I Know it's Not the WW-2 Aircraft! <img src="images/graemlins/smile.gif" alt="" /> ) Thanx for your Caution there too!, Skater. [color:"black"] [/color] [email]Skater[/email]

But in the *Abscence* of any Standard Piece of Equipment, such as the P-38, -What might Anyone Cobble Together from Ordinary, Natural or Everyday Life, Materials at Hand?! For such Can Opening Purposes?!

Incidentally, I've Used a Simple Bottle Opener / or the Kind of Can Opener with a Triangular Based Metal Point, on it's End, -to Open Cans with. You just Keep Doing so all the way Around the Can, Creating Triangular Open Spaces all the way Around, as you go. You either then Entirely Get the Top Off that Way, or the Small Metal Connections yet Remaining, can Very Easily be Broken Off.

Again, -Absent a P-38 or Other Standard Equipment being on Hand, What Might you Jury Rig?, -from Natural or Other Non-Standard Materials!, -as May be Available? Towards Can Opening Purposes?

(Any Sort of a Standard Can Opener in Itself, is obviously Discluded in this Question, as an Option.)
[color:"black"] [/color] [email]ScottRezaLogan[/email]

Whilst were on the topic of food...
True to form, us Scots have moved on from deep-fired chocolate bars and have invented a truely unhealthy dish to wash down with some beer or whisky.
Here the receipe for those who wish to die young:

1 - Spread layers of chocolate sauce across three slices of white bread.

2 - Place together and dip several times into batter until saturated.

3 - Deep fry in oil for several minutes before removing on to a plate.

4 - Smoother in sugar and place icecream scoop on the side.

5 - Serve

Apparently its all the rage... <img src="images/graemlins/wink.gif" alt="" />
Enjoy

Hmm - reminds me of the joke about the mathematician, the physicist, and the economist who were lost in the desert with only a can of stew ... :0

If you don't want to go the knife route, try a cutting torch... open and cook all at once.

Part of being prepared, in my never so humble opinion, is having the proper tools at hand. I have cheap ($4) combination can openers ALL OVER THE PLACE.

1 in each BOB, in the PSK, in the dogs' BOB, in the cats' BOB.....

Well, aardwolfe?????

waiting for the rest of the joke

scottrezalogan :if you do'nt have a p-38 type opener you can use the tip of your field knife..place the tip of the knife along the inside top of the can like you would any other can opener and tap the butt of the knife until the tip enters the can..and continue the action around the can until its open...best to use a lockblade or fixed blade knife...vince g.

Yeah, Similar to the Rather Dangerous Ordinary Knife Way that I was Talking About, -It's a Matter of then sorta Moving such Tool as you're Useing, Up and Down in Place, as you Keep a Steady Forward Pressure Going, Working your Way Around the Can Rim so. It to a Large Extent anyway, Kinda Slices Right Thru that Metal. [color:"black"] [/color] [email]11BINF[/email]

Yes, Yes, Agreed! But if Life Ever Had it, -That your *Were* Stranded so, *Without* Such as you Mention, -Then How would Any of Us Go About Opening such Can!? Thats the Essence of What I Mean by That. [color:"black"] [/color] [email]DBAGuy[/email]

Old Wenger SAKs had a can opener based on that principle giving the whole thing a bad reputation. They did their homework and the current ones perform admirably leaving a very clean edge,and not the remarcable mess of the old ones. Some folks still remember the old ones and stay away from Wengers

Re canned beef, a good many years back, I had the questionable pleasure to feed on that disgusting stuff for almost half a year.Nothing helped to mask the taste, no fried onions, garlic, tonnes of "spices", nothing. The joke went that if by misfortune you run out of grease for the bearings in your vehicle, you can allways fill the gun with .... hmmm.. that thing.

It can't be as bad as the one about the constipated mathematician who worked the problem out with a slide rule.

Bountyhunter

I haven't tried the caserole, but I do like SPAM - especially if it is cooked. I like mine fried, and with deference to Monty Python, with eggs!

SPAM is one staple in our long-term rations.

Regarding item 3 - replace OIL with.... PURE BEEF DRIPPING !!!