Think Pork Next Time You Grill - A Great Dining Experience at a Fraction of the CostThu, 21 Jul 2016 16:11:54 CDT
Roy Lee Lindsey, executive director of the Oklahoma Pork Council, says the pork industry is in a period of transition. With the construction of several new processing plants underway, he says there is likely a lot of change to eventually come.
As it stands right now, USDA numbers show that Oklahoma is on track to becoming a sow state, with the potential to become the fourth overall sow state in the nation according to Lindsey. He explains that with the plant in Guymon, Okla. operating at full capacity, it makes sense for farmers to make a shift, converting existing hog farms to increase sow herds for production. Lindsey says slaughter hogs will be shipped to the Midwest where grain and processing is centered.
Lindsey says these are all changes stemming from a response to a growing international demand for pork. Which is good for the industry. He says pork often experiences seasonal pushes, during holidays or for summer barbeques. The rest of the time the industry relies on bacon to sustain value.
Lindsey admits to enjoying a steak as much as the next person, but encourages people to try a pork chop, perhaps, the next time they fire up the grill. He says to season and cook it just as you would a steak and promises a great dining experience for a fraction of the cost.
To listen to more of what Mr. Lindsey had to say about current trends in the pork industry, click on the LISTEN BAR below.
Roy Lee will join Radio Oklahoma Ag Network Farm Director Ron Hays for his weekly In the Field segment on KWTV News9 in the Oklahoma City area on Saturday morning at 6:40 a.m.
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