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Post Info TOPIC: Pinebrook Valley
Mimeatguy


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Pinebrook Valley
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Anybody know anything about "Pinebrook Valley" beef. The boxes say Detroit but I have never heard of such a packer there I do believe it is another packer packing under that name. Anybody know who that might be. They are distributed by Sherwood. The salesman said if he told me he'd have to kill me. Promises promises I'll never get out of this mess that easy HA! lol!



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apcowboy


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Pinebrook Valley
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might be he selling you mexican beef???

Is this their logo?? photo pinebrook_valley_zps346ad3d1.jpg

I see where David Rohtbart's Vice President Pinebrook Valley also works for Sherwood Foods

 

David Rohtbart

2007 – Present (6 years)

Started and built Mexican Beef business in our market area.Merchandise beef. Buy manage and make the most out of values available on the market. Marketing programs that help retailers and in some cases food service accounts build sales while maintaining or improving their quality reputations.

 

http://www.linkedin.com/pub/david-rohtbart/11/a81/412

 

Every search for them comes back to David or Sherwood     Is there a product's country(ies) of origin on the box???



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Leon Wildberger

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apcowboy


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RE: Pinebrook Valley
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Ahhh if you look long enough on the internet you can find what you looking for lol

maybe this will answer your question

On Monday, October 28, 1996, a U.S. federal trademark registration was filed for PINEBROOK VALLEY by Sherwood Food Distributors, DETROIT, MI 48228. The USPTO has given the PINEBROOK VALLEY trademark serial number of 75193123. The current federal status of this trademark filing is REGISTERED AND RENEWED. The correspondent listed for PINEBROOK VALLEY is WALTER KRASLOW, of Friedman, Rosenwasser & Goldbaum, P.A., 5355 TOWN CENTER ROAD, SUITE 801, BOCA RATON FL 33486 . The PINEBROOK VALLEY trademark is filed in the category of Meats and Processed Food Products . The description provided to the USPTO for PINEBROOK VALLEY is pork, poultry and processed meats.
 
IS E A MILLER your saleman?????


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Leon Wildberger

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Mimeatguy


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Pinebrook Valley
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Good detective work Leon! Yes it's amazing how much information is at your fingertips, guess I just didn't take the time. That is their logo, don't remember seeing country of origin I'll look closer tomorrow (if there's any left, sold a @#$% pile of it this weekend mostly N.R. strips & ribeyes). Mexican beef would explain why the big secret I guess. Sure don't look like the Mexican beef I've seen in the past though. The salesman's name isn't Miller. I was curious about this for a long time but because he was so evasive when I asked him about it, it only made me more so!! This is interesting, definitely like to know the whole story. Much of the fat on this stuff is real yellow and nasty looking. One gent I worked with would tell the customers "that's cause it's corn fed". What is the real reason for that?



-- Edited by Mimeatguy on Sunday 17th of February 2013 09:22:59 AM

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apcowboy


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Mimeatguy, I would guess Mexican beef doesn't ever see gain unless they find a corn stalk somewhere LOL

photo thCA84I2OC_zpsbb6c8b3e.jpg photo thCAH2J8BZ_zps7df24e1e.jpg



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Leon Wildberger

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apcowboy


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RE: Pinebrook Valley
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Yellow Fat,

Beta carotene is an anti-oxidant and  vitamin C precursor, and gives grass-fed beef a rich yellow colored fat rather than Crisco-white colored fat. It depend more on the type of grass and season they foraged on before slaughter, the levels of beta carotene can decline dramatically during grain feeding   

 (Institute of Grassland and Environmental Research; press release July 17, 2002)



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Leon Wildberger

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Mimeatguy


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RE: Pinebrook Valley
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Well it's not Mexican beef it says product of usa on the box.



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JimmyMac


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RE: Pinebrook Valley
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Leon is right about the beta-carotene but there is more to it...

In my experience some of it can be because of diet but there is also an age component and general health issue as well...


The colour of the fat also has to do with age of the beef at the time of harvest.


Older beef especially those near the 30 month and 36 month limits will much more yellow. I have noticed that older beef and even milkers tend to make better burger than conventional well-raised and cared-for traditional beef.


Old milkers and under-nourished beef (aka. grass-fed) are often enemic. A lot of the grass-fed beef I have murdered were just plain sick; teeth worn away, and wheezing with respitory problems. Their flesh is stringy and the fat is all nasty. I have found evidence of trauma more common in these animals than in, say, well-raised hereford or angus.


Again... this is only my experience. There is a lot of negligence in the grass-fed 'only' industry.

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