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The Mount Pleasant plant is a 85,000-square-foot (7,900 m 2) facility that is used for slicing cooked cheese, turkey, chicken, beef, pork, and other products. [9] The plant employs roughly 500 people [3] working in three shifts. [12]
The flora of Turkey consists of more than 11,000 species of plants, as well as a poorly known number of fungi and algae. Around a third of Turkey 's vascular plants are found only in the country. One reason there are so many of these endemics is because Anatolia is both mountainous and quite fragmented.
In 2013, the turkey products were valued at nearly $678.9 million, a 13% increase from 2012. The dominant market for U.S. turkey meat is Mexico. It has been purchasing meat valued at nearly $372.6 million and accounting for 55% of turkey exports. The second-largest market for U.S. turkey, purchasing more than $70.5 million of meat, is China.
Prep and assemble a simple charcuterie board (meat & cheese platter) with autumn-themed ingredients in about 30 minutes. Get the recipe: Fall Charcuterie Board Number 2 Pencil
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A quarter of meat is from sheep, with 390 thousand tonnes a year and an average 4.2 kilograms (9.3 lb) is consumed per person per year. The highest sheep meat consumption is during Eid Al Adha. Turkish sheep meat is exported to Iraq, Syria and Gulf countries. Cheese is made from sheep milk. [119] Sheep and goats are mostly fed on pasture. [111]
Huggins agrees, saying, "Both the white meat [from the turkey breast] and the dark meat from the turkey legs contain B vitamins and are an excellent source of iron, selenium, zinc and choline.
A charcuterie board is of French origin and typically served as an appetizer on a wooden board or stone slab, either eaten straight from the board itself or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés , as well as cheeses and crackers or bread.