Text 31597, 81 rader
Skriven 2012-12-04 11:51:14 av mark lewis (1:3634/12.42)
  Kommentar till text 31571 av JIM WELLER (1:123/140)
Ärende: Meat 642
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 JW> find a real butcher shop better quality meat 

 ML> don't know about that... looks the same and tastes the same

 JW> Not at my butcher shop and my chain store. there's a noticeable
 JW> difference.

i do see some differences between the various chains but what we get appears to
be decent quality and compares with what the butcher shop has...

  eg: food lion, winn dixie, lowes foods all have nice red beef
      piggly wiggly's beef seems to me more pink or light red

piggly wiggly is known as a low cost chain and their prices are somewhat lower
but the quality isn't always as good as desired... but this is like buy
hamburger, for instance... one buys what they can afford but most people don't
look at what they throw out as waste... for example... you can buy 80%
hamburger for $3.50/lb or you can buy 93% hamburger for $4.50/lb (not accurate
prices - created for this example)... so you get a pound of each and cook them
separately... the 80% one you have to drain the "juice" out of but the 93% one
has hardly any "juice"... if you weight the cooked meat, the 80% one may be
less than 3/4lb whereas the 93% one is maybe 8/10lb... so you get more end
product to use which actually is cheaper in the long run than the other which
cost less at purchase...

NOTE: i do not drain anything from my meats like hamburger... i cook it all
down and away so as to retain the flavour ;)

 ML> no idea if the meat is local or shipped in cryovac'd from 
 ML> somewhere else

 JW> My butcher knows where his meat comes from.

they do but i don't and i've never asked them... maybe the next time i'm in
i'll ask but how do i know they're telling the truth?

 JW> and better trained staff... 

 ML> don't know about that, either... i've never had any (professional)
 ML> training and i've been used as a meat cutter in several of the
 ML> resturants i've worked at

 JW> A meat cutter handling primals isn't as high up the ladder as a
 JW> journeyman butcher. 

agreed... the only time i've ever seen a journeyman butcher is in the next
county over at the kosher abbitour<sp?> where they have actual livestock pens
for cows and goats... i think they also do sheep there... i'm not sure about
other animals, though...

 JW> And my shop also has a German master sausage maker who apprenticed 
 JW> in the old country for 7 years.

i do like some good sausage-type meats... but i'm getting to the place where
i'm preferring them with a lot less fat in them as compared to how i liked and
ate them in my youth... eg: i have to heat pepperoni to remove some of the fat
before putting it on pizza... otherwise there's too much "grease" on the pizza
and i have to blot it off with paper towels... i also have to watch how i cook
the pizza and how much additional toppings i put on them so the center cooks
all the way thru without being "juicy" and the edges being crunchy...
  
 ML> FWIW: the majority of our meat is the marked down stuff... rarely is
 ML> any meat brought in that hasn't been marked down at least twice...
 ML> sometimes even more... we like aged meat and don't see any reason to
 ML> pay the price for aged meat when we can easily get it marked down for
 ML> cheaper

 JW> I agree 100% for beef and lamb and do the same, but chicken and
 JW> pork is best as fresh as possible.

i don't know exactly what drives the markdown process at the local tin-box
stores but we rarely buy anything that isn't marked down... the cost is too
much otherwise... i actually prefer whole chicken for the cost but don't have
as much room in the kitchen as i would really like... that makes it tougher to
being able to break them down as needed... 3 square feet isn't a lot of room to
play in...

)\/(ark

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 * Origin:  (1:3634/12.42)