THE MEAT GOES ON

Even though winter has been slow in coming for much of the nation, simmering stews and long-cooking roasts, the foods of chilly days, are still finding their way onto the center of the plate.Meat department executives interviewed by SN said they are making the most of theseason by allocating more space for winter meats. Beef and pork roasts, stew meats, along with some whole-bird turkeys, are expected

Even though winter has been slow in coming for much of the nation, simmering stews and long-cooking roasts, the foods of chilly days, are still finding their way onto the center of the plate.

Meat department executives interviewed by SN said they are making the most of the

season by allocating more space for winter meats. Beef and pork roasts, stew meats, along with some whole-bird turkeys, are expected to be this season's best items, they said.

Speaking for the beef

Register to view the full article