Boycott gassed meats (37)
Stores also fill turkeys, hams and roasts with water. It really makes it taste soggy instead of that meaty taste. Might as well buy deli meat from now on.
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Orzzz: Corporate America has found a way to cut waste to benefit stores. A few years ago, they discovered if they filled packages of fresh meat with gas, it would stay longer and look fresher longer. There are a few gases used, carbon dioxide AND carbon MONOXIDE.
Groceries lose money when fresh meats don't sell by due dates. Beef tends to darken with age. Now that is a good thing on carcasses, because it renders the meat more tender. Like that $50 a pound aged steak. But, silly people see a dark steak in the cooler and immediately think..oh, it's bad. Nope. It is natural. Same for ground meats.
A lab found out blowing the package up with gas keeps that nice red color. Way past a normal due date. In a mater of fact, maybe for a month or two or three.
After the gassed meat hit the market, other labs decided to check it out. What they found was the outside stayed red but, decomposition was occurring inside. When a package of hamburger was opened, the center was the usual dark. Opening a longer duration found the center not only dark but rotting. Cutting a steak or roast to the center found the same thing.
The risk is perhaps ingesting those gases. The worst risk is having meat siting in the cooler for way longer than it should and having a happy colony of bacteria that has been growing. In plain language, the risk of eating rotten meat.
I refuse to buy fresh meat from Wallyworld, Aldis, Festival or any store that uses the gassing. I have one local grocery with a meat department that does not gas their meats. If it comes to the fact of them doing it, I will have to shop at a meat packer/butcher.
Another practice that is wrong. When I grew up, we were told to never refreeze meat. If there were still ice crystals in, could, but taste and nutrition suffers. What I found out is all meats are now shipped frozen. Whether a side or cuts. The grocer thaws and cuts or places the thawed in the coolers we buy out of. That is why if I can, I look for the package of chicken parts that still are frozen. Or ask.
I know it is not a hazard, but we still get compromised meats with this habit.
Stores are not our friends. They use gas, shrinkflation, oversized boxes and jars to delude us into thinking we are buying more than we are. And as long as consumers sail along oblivious, they will find more ways to cut costs...for themselves.
I always thought it was nitrogen gas they used. I know it's used in delicate food like chips and cereals, ect. Nitrogen supposedly doesn't react with food. I don't know why vacuum packing isn't used for meats?Groceries lose money when fresh meats don't sell by due dates. Beef tends to darken with age. Now that is a good thing on carcasses, because it renders the meat more tender. Like that $50 a pound aged steak. But, silly people see a dark steak in the cooler and immediately think..oh, it's bad. Nope. It is natural. Same for ground meats.
A lab found out blowing the package up with gas keeps that nice red color. Way past a normal due date. In a mater of fact, maybe for a month or two or three.
After the gassed meat hit the market, other labs decided to check it out. What they found was the outside stayed red but, decomposition was occurring inside. When a package of hamburger was opened, the center was the usual dark. Opening a longer duration found the center not only dark but rotting. Cutting a steak or roast to the center found the same thing.
The risk is perhaps ingesting those gases. The worst risk is having meat siting in the cooler for way longer than it should and having a happy colony of bacteria that has been growing. In plain language, the risk of eating rotten meat.
I refuse to buy fresh meat from Wallyworld, Aldis, Festival or any store that uses the gassing. I have one local grocery with a meat department that does not gas their meats. If it comes to the fact of them doing it, I will have to shop at a meat packer/butcher.
Another practice that is wrong. When I grew up, we were told to never refreeze meat. If there were still ice crystals in, could, but taste and nutrition suffers. What I found out is all meats are now shipped frozen. Whether a side or cuts. The grocer thaws and cuts or places the thawed in the coolers we buy out of. That is why if I can, I look for the package of chicken parts that still are frozen. Or ask.
I know it is not a hazard, but we still get compromised meats with this habit.
Stores are not our friends. They use gas, shrinkflation, oversized boxes and jars to delude us into thinking we are buying more than we are. And as long as consumers sail along oblivious, they will find more ways to cut costs...for themselves.
I don't buy meat anymore, went Vegan (whole foods only) but of course you read about different problems with that. Can't win.
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Just hearing about it, gassed meats...it's a turn off...I do not consume meat daily but wonder what other problems arise when buying alternatives...
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Having been a butcher. For many years .........the flavour. And quality.............of said meat ........has hit a all time low..............find a good butcher shop. Who cares for n. His customers..forget supermarkets.........their. Grade. Of. Lamb borders on mutton. Which is old lambs...........beef should hang in the fridge. For at least a week and a half.........as a manager I would advice people to buy another cut of meat. Best to lose a sale ............then a customer......chicken /pork is fine to sell next day. My favourite lamb was new Zealand............fed the right food. Plus. Grass fed...............This subject I know about.
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truheart1941: Having been a butcher. For many years .........the flavour. And quality.............of said meat ........has hit a all time low..............find a good butcher shop. Who cares for n. His customers..forget supermarkets.........their. Grade. Of. Lamb borders on mutton. Which is old lambs...........beef should hang in the fridge. For at least a week and a half.........as a manager I would advice people to buy another cut of meat. Best to lose a sale ............then a customer......chicken /pork is fine to sell next day. My favourite lamb was new Zealand............fed the right food. Plus. Grass fed...............This subject I know about.
...........ps.always ask what cut of beef you are given........is it topside.......silverside.......top. Rump........aitch bone........or brisket........all have. Different cooking times..........ln my day we would seam.......meat(topbit)...........one half. Silverside/other half topside..........now they. Just cut straight though. .........not correct........ ......
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truheart1941: ...........ps.always ask what cut of beef you are given........is it topside.......silverside.......top. Rump........aitch bone........or brisket........all have. Different cooking times..........ln my day we would seam.......meat(topbit)...........one half. Silverside/other half topside..........now they. Just cut straight though. .........not correct........ ......
............read and learn.::professor:------ This thread is Archived ------
The chance to eat lamb or visit a good butcher would be a fine thing. If only there was a way to bring prices down
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ChesneyChrist: The chance to eat lamb or visit a good butcher would be a fine thing. If only there was a way to bring prices down
.......I totally agree..farmers cannot feed their cattle the right food ...........like cattle cake/linseed cake /salt blocks/grass etc........because supermarkets. Won't pay the price. For good meat. .....when I tied a joint of beef up , l would lay a small slice of fat on top to give it flavour and keep it tender............you don't have to eat the fat. Only to cook it...........without fat. Beef will taste and cook like an old boot..........but what do I know. Huh????????????$
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Orzzz: Corporate America has found a way to cut waste to benefit stores. A few years ago, they discovered if they filled packages of fresh meat with gas, it would stay longer and look fresher longer. There are a few gases used, carbon dioxide AND carbon MONOXIDE.
Groceries lose money when fresh meats don't sell by due dates. Beef tends to darken with age. Now that is a good thing on carcasses, because it renders the meat more tender. Like that $50 a pound aged steak. But, silly people see a dark steak in the cooler and immediately think..oh, it's bad. Nope. It is natural. Same for ground meats.
A lab found out blowing the package up with gas keeps that nice red color. Way past a normal due date. In a mater of fact, maybe for a month or two or three.
After the gassed meat hit the market, other labs decided to check it out. What they found was the outside stayed red but, decomposition was occurring inside. When a package of hamburger was opened, the center was the usual dark. Opening a longer duration found the center not only dark but rotting. Cutting a steak or roast to the center found the same thing.
The risk is perhaps ingesting those gases. The worst risk is having meat siting in the cooler for way longer than it should and having a happy colony of bacteria that has been growing. In plain language, the risk of eating rotten meat.
I refuse to buy fresh meat from Wallyworld, Aldis, Festival or any store that uses the gassing. I have one local grocery with a meat department that does not gas their meats. If it comes to the fact of them doing it, I will have to shop at a meat packer/butcher.
Another practice that is wrong. When I grew up, we were told to never refreeze meat. If there were still ice crystals in, could, but taste and nutrition suffers. What I found out is all meats are now shipped frozen. Whether a side or cuts. The grocer thaws and cuts or places the thawed in the coolers we buy out of. That is why if I can, I look for the package of chicken parts that still are frozen. Or ask.
I know it is not a hazard, but we still get compromised meats with this habit.
Stores are not our friends. They use gas, shrinkflation, oversized boxes and jars to delude us into thinking we are buying more than we are. And as long as consumers sail along oblivious, they will find more ways to cut costs...for themselves.
If they sold it at decent prices they wouldn't have to do this. Groceries lose money when fresh meats don't sell by due dates. Beef tends to darken with age. Now that is a good thing on carcasses, because it renders the meat more tender. Like that $50 a pound aged steak. But, silly people see a dark steak in the cooler and immediately think..oh, it's bad. Nope. It is natural. Same for ground meats.
A lab found out blowing the package up with gas keeps that nice red color. Way past a normal due date. In a mater of fact, maybe for a month or two or three.
After the gassed meat hit the market, other labs decided to check it out. What they found was the outside stayed red but, decomposition was occurring inside. When a package of hamburger was opened, the center was the usual dark. Opening a longer duration found the center not only dark but rotting. Cutting a steak or roast to the center found the same thing.
The risk is perhaps ingesting those gases. The worst risk is having meat siting in the cooler for way longer than it should and having a happy colony of bacteria that has been growing. In plain language, the risk of eating rotten meat.
I refuse to buy fresh meat from Wallyworld, Aldis, Festival or any store that uses the gassing. I have one local grocery with a meat department that does not gas their meats. If it comes to the fact of them doing it, I will have to shop at a meat packer/butcher.
Another practice that is wrong. When I grew up, we were told to never refreeze meat. If there were still ice crystals in, could, but taste and nutrition suffers. What I found out is all meats are now shipped frozen. Whether a side or cuts. The grocer thaws and cuts or places the thawed in the coolers we buy out of. That is why if I can, I look for the package of chicken parts that still are frozen. Or ask.
I know it is not a hazard, but we still get compromised meats with this habit.
Stores are not our friends. They use gas, shrinkflation, oversized boxes and jars to delude us into thinking we are buying more than we are. And as long as consumers sail along oblivious, they will find more ways to cut costs...for themselves.
I knew a guy that was in the navy and he told me, and this is only hearing it from him, that thousands and thousands of pounds of food is deposited in dug holes or at sea due to spoilage,...why not just lower the cost?
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I buy all my meat from a good butcher.
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Coldheaven: I buy all my meat from a good butcher.
I don't blame you, my mama did as we were growing up of course, they didn't have all of the stuff they put in the meat now days.I could NEVER be an Alaskan and go out and kill a deer to feed me unless, I absolutely have to
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A_chromosome: I don't blame you, my mama did as we were growing up of course, they didn't have all of the stuff they put in the meat now days.
I could NEVER be an Alaskan and go out and kill a deer to feed me unless, I absolutely have to
Well I own two food businesses so I buy a LOT of meat and I care where it comes from so I use a really good butcher.I could NEVER be an Alaskan and go out and kill a deer to feed me unless, I absolutely have to
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A-Chrome...
Because that would make sense...
Prices of groceries up 9% here...and I wonder why there is such spoilage...why not donate it to the food banks or homeless shelters before it becomes compost or buried at sea or land...
Because that would make sense...
Prices of groceries up 9% here...and I wonder why there is such spoilage...why not donate it to the food banks or homeless shelters before it becomes compost or buried at sea or land...
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Coldheaven: Well I own two food businesses so I buy a LOT of meat and I care where it comes from so I use a really good butcher.
Grats to you always great to see one of my own excel in life!Honestly I have been thinking on gettng a butcher that I trust as well, most of them know what they are doing and, they want a return visit where as the stores could care less because there will always be another somebody there to pick out their packages of goo.
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loulou77: A-Chrome...
Because that would make sense...
Prices of groceries up 9% here...and I wonder why there is such spoilage...why not donate it to the food banks or homeless shelters before it becomes compost or buried at sea or land...
Because the news would get wind of it then there would have to be the accountability of where it came from and why...there is always a where and why gal friend, always.Because that would make sense...
Prices of groceries up 9% here...and I wonder why there is such spoilage...why not donate it to the food banks or homeless shelters before it becomes compost or buried at sea or land...
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A_chromosome: Grats to you always great to see one of my own excel in life!
Honestly I have been thinking on gettng a butcher that I trust as well, most of them know what they are doing and, they want a return visit where as the stores could care less because there will always be another somebody there to pick out their packages of goo.
Getting a good butcher onside is really worthwhile because they are better quality all round and will cut you good deals for being your regular supplier.Honestly I have been thinking on gettng a butcher that I trust as well, most of them know what they are doing and, they want a return visit where as the stores could care less because there will always be another somebody there to pick out their packages of goo.
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Coldheaven: Getting a good butcher onside is really worthwhile because they are better quality all round and will cut you good deals for being your regular supplier.
Thanks for the advice, I do believe I will take that thank you :)------ This thread is Archived ------
A_chromosome: Because the news would get wind of it then there would have to be the accountability of where it came from and why...there is always a where and why gal friend, always.
Talk about a lesson in futility... ------ This thread is Archived ------
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Groceries lose money when fresh meats don't sell by due dates. Beef tends to darken with age. Now that is a good thing on carcasses, because it renders the meat more tender. Like that $50 a pound aged steak. But, silly people see a dark steak in the cooler and immediately think..oh, it's bad. Nope. It is natural. Same for ground meats.
A lab found out blowing the package up with gas keeps that nice red color. Way past a normal due date. In a mater of fact, maybe for a month or two or three.
After the gassed meat hit the market, other labs decided to check it out. What they found was the outside stayed red but, decomposition was occurring inside. When a package of hamburger was opened, the center was the usual dark. Opening a longer duration found the center not only dark but rotting. Cutting a steak or roast to the center found the same thing.
The risk is perhaps ingesting those gases. The worst risk is having meat siting in the cooler for way longer than it should and having a happy colony of bacteria that has been growing. In plain language, the risk of eating rotten meat.
I refuse to buy fresh meat from Wallyworld, Aldis, Festival or any store that uses the gassing. I have one local grocery with a meat department that does not gas their meats. If it comes to the fact of them doing it, I will have to shop at a meat packer/butcher.
Another practice that is wrong. When I grew up, we were told to never refreeze meat. If there were still ice crystals in, could, but taste and nutrition suffers. What I found out is all meats are now shipped frozen. Whether a side or cuts. The grocer thaws and cuts or places the thawed in the coolers we buy out of. That is why if I can, I look for the package of chicken parts that still are frozen. Or ask.
I know it is not a hazard, but we still get compromised meats with this habit.
Stores are not our friends. They use gas, shrinkflation, oversized boxes and jars to delude us into thinking we are buying more than we are. And as long as consumers sail along oblivious, they will find more ways to cut costs...for themselves.