Expiration Dates on Meat

[dragonzim]

Originally Posted by Fishtaco
http:///forum/post/3230121
That suprises me, but maybe location is the key factor, the butcher shop I use is buying local product. 20% percent ground beef for example is 1.79 a pound and really good top sirlions are 3.99 a pound. I think even if the price was more I would still use a butcher shop though, we "tried" some of the famous Costco tri-tips a while back and honestly they where so poor quality that I used them all for doing stir-fry. My gramps raised black angus so I am pretty picky when it comes to beef and would rather do without than eat poor quality meat.
Fishtaco
No such thing as local beef where I am located, so I guess since the big stores have more buying power they can get cheaper deals at auction or wherever they get their meat from. Around here, Costco and Sam's Club have meat that is far better quality than what you get at the supermarket, but the problem is that I am not always in a position, both financially and in terms of freezer space, to buy $60 worth of steaks at one time.

 

[nw2salt08]

Originally Posted by Fishtaco
http:///forum/post/3230121
That suprises me, but maybe location is the key factor, the butcher shop I use is buying local product. 20% percent ground beef for example is 1.79 a pound and really good top sirlions are 3.99 a pound. I think even if the price was more I would still use a butcher shop though, we "tried" some of the famous Costco tri-tips a while back and honestly they where so poor quality that I used them all for doing stir-fry. My gramps raised black angus so I am pretty picky when it comes to beef and would rather do without than eat poor quality meat.
Fishtaco
I hear ya. If you've ever tried a ribeye from a grocery store vs. a great butcher shop, there's no comparison. The steaks are fresher, juicier and a million times more tender than the grocery store version.

 

[stdreb27]

Originally Posted by Fishtaco
http:///forum/post/3230110
This thread makes me wonder how small local butcher shops went out of business? Of course I know it is because people want to make one stop, but being one of the minority of people who still buy meat the old fashioned way I can say that it is nice to see exactly how the hamburger is made and having your steaks sliced while you wait is also a bonus. It just makes no sense to me to pay more for crappy meat at a box store than getting quality meat from a butcher shop for less money to save a 10 minute stop. Support your local butcher if you still have one and you are happy with the product.
Fishtaco
Heck yeah, you're really missing out if you buy your steaks, and sausage at the Walmart or your chain grocery store. The quality of the cuts make a huge difference. I find em to be pretty reasonably priced. I won't say cheaper, but it is usually comparable.

 

[srfisher17]

Originally Posted by SCSInet
http:///forum/post/3229948
Yeah... anyone who ever hesitates to throw out food that doesn't look or smell right has never had food poisoning. It's absolutely awful... never worth it.

Food poisoning is as sick as I've ever been, or want to be. I won't describe the symptoms. To make it worse, I got it from a charity event and couldn't even sue anybody!
BTW: Why does sour cream have an expiration date?

 

[nw2salt08]

Originally Posted by srfisher17
http:///forum/post/3230146

Food poisoning is as sick as I've ever been, or want to be. I won't describe the symptoms. To make it worse, I got it from a charity event and couldn't even sue anybody!
BTW: Why does sour cream have an expiration date?
Because eventually sour cream can grow mold and it gets yucky.

 

[dragonzim]

Originally Posted by srfisher17
http:///forum/post/3230146

Food poisoning is as sick as I've ever been, or want to be. I won't describe the symptoms.

Only had food poisoning once and all I'll say is that I'm glad I could reach the bathtub while sitting on the bowl cause it was coming out of both ends at the same time.

 

[uneverno]

This is America. Expiration dates are designed to prevent litigation, not food poisoning.

 

[scsinet]

Originally Posted by KingSmith
http:///forum/post/3230051
Alot of the ground meat you buy is actually expired steaks ground up, espcially the managers specials, and there are also plenty of meat depts taht throw the expired ground beef back into the mix as well

This reminds me of a tidbit folks might be interested in...
If you enjoy eating steak at restaraunts, don't order anything prepared any more than about "medium."
Restaraunts will often use steaks that have been around a bit too long... that don't exactly smell fresh anymore... don't exactly taste fresh anymore... for patrons that order medium well or well done, because it helps cover up the off-tastes and odors.
This is especially true for restaraunts that advertise "never frozen" meat. They need to watch their bottom line and if meat is not frozen, you it becomes a matter of balancing having enough meat to feed whomever might want it and not stocking so much that they have to start throwing it out... so... the rules get bent. You may think "Oh, I go to this high-end steakhouse and that would never happen" but from what I've heard from people I know in the industry... it happens EVERYWHERE.

 

[srfisher17]

Originally Posted by SCSInet
http:///forum/post/3230724
This reminds me of a tidbit folks might be interested in...
If you enjoy eating steak at restaraunts, don't order anything prepared any more than about "medium."
Restaraunts will often use steaks that have been around a bit too long... that don't exactly smell fresh anymore... don't exactly taste fresh anymore... for patrons that order medium well or well done, because it helps cover up the off-tastes and odors.
This is especially true for restaraunts that advertise "never frozen" meat. They need to watch their bottom line and if meat is not frozen, you it becomes a matter of balancing having enough meat to feed whomever might want it and not stocking so much that they have to start throwing it out... so... the rules get bent. You may think "Oh, I go to this high-end steakhouse and that would never happen" but from what I've heard from people I know in the industry... it happens EVERYWHERE.
........and the chef takes the worst steak he has for those ordering "med-well" or "well'. He figures that you must be an idiot to oder beyond rare. I order med rare, take a bite, and politely send it back to be done med-well. With the bite missing, a get a great chunk of meat.

 

[bigarn]

Originally Posted by srfisher17
http:///forum/post/3230894
........and the chef takes the worst steak he has for those ordering "med-well" or "well'. He figures that you must be an idiot to oder beyond rare. I order med rare, take a bite, and politely send it back to be done med-well. With the bite missing, a get a great chunk of meat.
LOL ... Send it back with a bite out of it? Rest assured you got some extras when they returned it to you!

 

[srfisher17]

Originally Posted by bigarn
http:///forum/post/3230897
LOL ... Send it back with a bite out of it? Rest assured you got some extras when they returned it to you!
Thanks! I always say "I'm sorry, but I meant to say med-well". But you may be right, Chef's tend to be the touchy type. I probably should stop referring to the Chef as "Mr. Food" when I send it back.