Washington State University is best known for Cougar cheeses and Ferdinand’s ice cream. Now there’s a new culinary specialty on the menu: beef.
University staff and animal-science students are raising cattle for WSU Premium Beef. Two kinds of beef are for sale, including Angus choice, for about $5 per pound and Wagyu, a breed that originated in Japan and is famously fork tender, for $9 per pound.
The meat is sold in whole, half and quarter sizes, or a box of cuts. It is only available through the university. Contact Tom Cummings, cattle operations manager, for more details at (509) 335-2280 or email@example.com.
The school shared a recipe for pot roast to showcase the meat. Find it inside today’s Food section on page C3.
Santé wins safety approval
Santé Restaurant and Charcuterie is the first restaurant in Washington state to receive approval for a new food safety plan.
The 88-page HACCP plan – shorthand for hazard analysis and critical control points – allows the restaurant to continue to use reduced oxygen packaging, sous vide cooking, curing, smoking and food preservation. It was a year in the making.
Chef and owner Jeremy Hansen said it also extends the time some meats can be aged. The charcuterie – including sausages, duck prosciutto, pancetta, tasso, bacon and spicy coppa – is served there and sold by the pound ($11-$70). It can now be packaged for customers. Santé is at 404 W. Main Ave. Call (509) 315-4613 and the website is santespokane.com.
Food committee members needed
The Spokane Regional Health District is looking for new members for its food advisory committee. The 13-member committee is a cooperative effort between the health district and the food industry, which develops educational materials and gives input on policies, regulations and fees. They are looking for representatives from the local food industry, higher education institutions, school district food programs and consumers.
Call (509) 324-1560, ext. 2, for the details or go to the website at www.srhd.org/services/ fac.asp. Applications are due Dec. 30.