On 10/20/2010 03:45 AM, Bob Ackley -> mark lewis wrote:
Replying to a message of mark lewis to Ross Cassell:
this is why we pretty much exclusively buy only meats that are on
markdown... in fact, this is about the only way to get half-way true
aged beef these days... a lot of what we get has been marked down at
least twice if not three times... we're talking about everything
from ground beef/chuck to porterhouse and everything in between...
chicken and pork are low on our list... after fish and other sea
related foods...
When I was a meatcutter apprentice, the old stuff didnt stay out
too long, before it got re-worked into stew meat or ground beef.
right... but we're talking about stuff that is getting marked down a
couple of days before its so called "expiration" date...
When I lived in Plattsmouth I discovered that the fellow that ran one
local
grocery rewrapped his meats when they'd reached their expiration date.
Having a brother-in-law who's a meat cutter, I can tell you that they all do that. They will price it down and put a slightly different sell-by date. The reason they repackage is not to fool anyone, but to help remove any microbes that speed up spoiling.
Ed
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