It feels good knowing that NELPSC plays a part in helping growing children have access to naturally-raised meat and that Flik is committed to our farmers who use ethical and sustainable methods. We have a symbiotic relationship.
Rye Brook, New York (PRWEB) March 17, 2011
As part of its commitment to providing fresh, homemade meals and supporting sustainable agriculture practices, Flik Independent School Dining is serving all natural, grass-fed beef in schools throughout New York City.
To do this, Flik Independent School Dining partners with the Northeast Livestock Processing Service Company (NELPSC) of Sprakers, New York, a company of livestock farmers who help 113 livestock farms with the processing and marketing of their locally-raised meat so they can focus on doing what they do best…raising healthy animals. Flik places an order with NELPSC on behalf of the New York City schools it serves and then NELPSC hand-selects the animals from family-owned farms, works with a third-party USDA-inspected custom processing plant and delivers the cut and packaged local meats via refrigerated truck directly to the schools.
“Our New York City schools understand the importance of providing students with fresh, locally-produced food,” said Jerome Musillo, New York City Regional Director for Flik Independent School Dining. “When we told the schools we were working with NELPSC to purchase meat raised in upstate New York, they jumped at the opportunity. NELPSC makes it really easy. We have one contact person who takes care of ordering, selecting, processing and delivering the meat to the schools we serve.”
In addition to beef, Flik purchases lamb and pork from upstate New York livestock farmers through NELPSC. The meat is all natural, meaning the animals are not given added hormones or prophylactic antibiotics and are not fed any animal by-products. Most of the schools prefer 100% grass fed, but some order pasture raised and grain finished natural meats.
Approximately every other month Musillo places an order with NELPSC on behalf of the schools. Depending on each school’s needs, they can order a full or half beef. A full beef carcass weighs approximately 600 lbs. and yields approximately 360 lbs. or 60% of usable meat, bones and organ meats. It’s up to the Flik Independent School Dining chef at each school whether they want to accept the bones and organ meats. With each order, the school receives a signed affidavit from the farmer attesting to how the animal was raised and fed, as well as a story about the history of the farm so that it can be shared with the school community for all to understand where the meat came from.
“We are thrilled to be working with Flik Independent School Dining to get locally-grown and naturally-raised meat to New York City school students,” says Kathleen Harris, Processing and Marketing Coordinator of the NEPLSC. “The health problems associated with a highly industrialized food model are evident. It feels good knowing that NELPSC plays a part in helping growing children have access to naturally-raised meat and that Flik is committed to our farmers who use ethical and sustainable methods. We have a symbiotic relationship.”
The eight New York City schools served by Flik Independent School Dining that currently purchase the locally-raised meat include: Dalton, Ethical Culture Fieldston, Horace Mann, Grace Church, Village Community School, Lycée Francais de New York, Friends Seminary and Columbia Grammar and Preparatory.
Flik Independent School Dining Executive Chef Leon Stallone prepares the following recipe for The Dalton School community using natural, grass-fed beef and lamb raised on local upstate New York farms:
Meatloaf with Ground Beef and Lamb
1/2 cup dry breadcrumbs
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. ground beef
1 lb. ground lamb
2 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsp. fresh thyme, chopped
2 tsp. fresh oregano, chopped
1 Tbsp. Worcestershire sauce
Preheat the oven to 350 degrees. Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper. Add the ground meats. In a large skillet, sauté the onion, garlic, thyme, and oregano in the olive oil until the onions are soft and almost golden. Let it cool slightly and add it to the bowl. Add the Worcestershire sauce. Mix everything together and place in a greased loaf pan, making sure to pack it down tightly. Bake for 60-65 minutes (cooking time will depend on size of meatloaf). Let cool for 5 minutes. Drain the fat and serve.
Flik Independent School Dining Executive Chef Erasmo Mejia prepares the following dish made with local beef for students at the Village Community School:
Seared Beef with Mushrooms and Onions
6 lbs. beef chuck or round
¼ cup oil
2 Tbsp. fresh oregano, chopped
1 Tbsp. fresh garlic, minced
1 Tbsp. salt
1 tsp. black pepper
3 lbs. button mushrooms, cut in quarters
1 large Spanish onion, diced
Marinate the beef in the oil, oregano, garlic, salt and pepper overnight. Sauté the meat on high heat until cooked mid-way. Add the mushrooms and onions and cook to completion. Check for tenderness. Some water may need to be added while cooking.
About Flik Independent School Dining
Flik Independent School Dining, a division of the Charlotte, NC-based Compass Group, provides dining services for over 127 private schools nationwide. Its team of food and nutrition experts is dedicated entirely to creating fun, healthful and innovative dining solutions for private and independent school communities. For more information, visit http://www.FlikISD.com.
# # #