Homestead mailing list

["Lynda" <lurine AT softcom.net>]

Once upon a time, back in the dark ages when we owned our butcher shop, all 
beef was hung to age (called dry aging) for at least two weeks.  Fast 
forward with propaganda and you have cryovac'd aging and the sheople being 
told that their meat should be "pretty" and bright red."  Not so anymore. 
Beef comes into the big processing plant and is broken down and cryovac'd. 
Then set on a shelf to age for a week.

What happened, was the steaks you bought got out of the cryovac package and 
sat on the butcher's shelf for a few days.  Then they went into the package 
you saw and got some more age on them.  They no longer looked pretty and so, 
along with the date which some moron sitting behind a desk somewhere came up 
with, they were considered not worthy any longer.

Make an effort to check the mark down section.  IF I were buying beef in a 
store, I wouldn't buy any steaks that weren't in the mark down section!

Lynda
----- Original Message ----- 
From: "bob ford" <bobford79 AT yahoo.com>


> I have a question kind of concerning this subject.  I always buy "USDA 
> Chice, Grade A " steaks, usually they also say "aged".  A while back I was 
> at market and the butcher was marking down some steaks that sell date was 
> the next day.  He told me " this is a hell of a deal on these steaks".
>
> They were porter houses, "USDA Choice, Grase A , Aged".  I bought a bunch 
> of them, the price was fantastic.  Now, I have cooked those steaks 
> occasionally, over over two months now; we had a couple last night.
>
>  They are the best tasting damn steaks I think I have ever bought at 
> market.  They are as good as at Ruth Chris or Morton's.  I have bought 
> plenty of steaks over the years also marked with the same grading, etc.
>
> Why were these steaks so much more flavorful, so much tastier, even the 
> 'fat ' of the steaks was fantastic.  Normally steaks graded like I said do 
> taste fine, but not fantastic.  How do I buy fantastic tasting steaks in 
> the future , from market?
>
>
> -----------------------------------------------------------------------
>
>
> --- On Sun, 11/30/08, Robert Walton <waltonrp AT gmail.com> wrote:
>
> > From: Robert Walton <waltonrp AT gmail.com>
> > Subject: Re: [Homestead] Chicken farm pollution
> > To: homestead AT lists.ibiblio.org
> > Date: Sunday, November 30, 2008, 1:02 PM
> > That article said they are adding something to the feed
> > (didn't say
> > what) to lessen the amount of phosphorus in the manure.
> > That's a new
> > additive to me.
> >
> > I really, really wonder at the people of this country, that
> > they don't
> > even question the crap that is fed to their food.
> >
> > Rob - Va
> >
> > On Sun, Nov 30, 2008 at 11:52 AM,
> > <Clansgian AT wmconnect.com> wrote:
> > >
> > >
> > >> >Commercial chickens live on a steady diet of
> > antibiotics.  Tylan is added
> > >> to
> > >> the water and I imagine that the food has
> > additives, too. I've read some
> > >> studies that composting breaks down antibiotics,
> > but I still wouldn't want
> > >> in in my soil. Given how they are raised, it
> > can't be healthy stuff.
> > >>
> > >
> > > As if that weren't bad enough itself, the cages,
> > chutes, floors, etc, are all
> > > continually washed with disinfectants, fungicides, and
> > pesticides.
> > >
> > > If a dumptruck full of the stuff showed up free .....
> > I'd pass.
> > >
> > >
> > > James
> > > _______________________________________________
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> > >
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>
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