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[bob ford <bobford79 AT yahoo.com>]

Thanks Lynda; that makes sense in a weird kind of way..........bobford


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--- On Sun, 11/30/08, Lynda <lurine AT softcom.net> wrote:


> 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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