Walton's Blog

Walton's 2022 BratFest is August 20th! Walton's BratFest is almost here! Saturday, August 20th at our Wichita Kansas location Walton's will have our annual event to support the   All proceeds from this event will go to support them and their athletes. So, what will we have? Walton's Bratfest will be August 20th, at Wichita Kansas, come enjy fun, sun, drinks, bratwurst, games, buy sausage from our commercial customer. And much, much, much, much more! Walton's Bratfest will be August …

Which Vacuum Sealer is best for me? When it comes to choosing the best vacuum sealer to meet your needs a few questions must be asked. 1st is, how often will you be vacuum sealing? How often the seaer will be used is a key factor in choosing which sealer you will be best served by. 2nd question is how long will the food be stored for? If you are trying to store something for use years in the future then the quality of the vacuum and the seal will play large factors. The 3rd question is, what …

Those of you who listen to the Meatgistics Podcast will know that we have been disgussing the increase in Beef prices for quite a long time now. During Covid - 19 lock downs the price of steak and ground beef began dramatically increasing, and we have seen only short periods relief on that front. The chart below from the USDA shows the Weekly comprehensive beef cutout values. Cut out values are the estimated values for beef carcasses for a given grade on any given day. Look at that 2020 line …

What are Fibrous casings? Fibrous casings were created almost 100 years ago to meet an increasing demand for reliable, simple to use casing for mass produced sausages in variable diameters. Fibrous casings are made from wood cellulose (hence the papery feel when they arrive to you) that is sollubilized and then processed in such a way that they can be made in many different diameters, lengths, colors and other features. These casings allowed manufacturters to maintain more consistency in the …

High Temp Cheese is a natural cheese product that is produced in a special way to give it a higher melting point than cheese would usually have. This is done to prevent the cheese from melting, then leaking out of your sausage and creating cavities where the cheese was before the cooking began. Since this cheese will resist melting well above normal internal temperature for sausage cooking when you bite or cut into your sausage the diced cheese will still be there, in the same form, with the …