Wal-Mart meat!

[jack707]

I bought ground beef there Sunday and today Tuesday it's brown!!. Since the town closest to just has them and pigley wigley I'm just go there now after reading about them and there underhanded ways.

 

[coobie]

I bought ground beef there Sunday and today Tuesday it's brown!!. Since the town closest to just has them and pigley wigley I'm just go there now after reading about them and there underhanded ways.

????????????????

 

[RNeumann]

Funny I had to look it up! Piggly Wiggly is a super market chain. Sounds like no more Wally World meat- which I can understand.

 

[/pine]

I bought ground beef there Sunday and today Tuesday it's brown!!. Since the town closest to just has them and pigley wigley I'm just go there now after reading about them and there underhanded ways.

Most W-M's don't package their own meat...it's done at distribution centers...ask the "meat manager" at the W-M when they get deliveries to get the freshest products...I actually prefer their (W-M's) ground chuck over the local grocery that grind and package their own in store locally...

Most meat retailers use carbon monoxide to keep their beef etc pink...mostly as a gas but some actually inject the meat...

 

[mike69440]

Yuck, Pink Slime?

Most of our meat had names. I know you are not supposed to make pets of your livestock, but It makes you appreciate where dinner comes from.

 

[Redlands Okie]

Fresh meat should be standard stock item. Having to ask a manager when the fresh meat is being delivered so you can buy some is just a sign of how low our expectations of service has gotten and what most seem to be accustomed to. A large store with high product sales and turnover should darn sure not have a problem with fresh meat.
Same idea goes for self check out counters.
I could go on but best stop here


P.S. Not trying to start a flame war or pick on anyone in particular.

 

[smstonypoint]

Fresh meat should be standard stock item. Having to ask a manager when the fresh meat is being delivered so you can buy some is just a sign of how low our expectations of service has gotten and what most seem to be accustomed to. A large store with high product sales and turnover should darn sure not have a problem with fresh meat.
Same idea goes for self check out counters.
I could go on but best stop here


P.S. Not trying to start a flame war or pick on anyone in particular.

I don't shop at WM for fresh meat, but my local supermarkets (Ingles & Food Lion) have "Sell By" dates on their fresh meat labels. I often see "Manager's Special" markdowns the day before the "Sell By" date.

Steve

 

[Bird]

I don't shop at WM for fresh meat, but my local supermarkets (Ingles & Food Lion) have "Sell By" dates on their fresh meat labels. I often see "Manager's Special" markdowns the day before the "Sell By" date.

Steve

Same here, Steve. We do buy nearly all our meats from Walmart or Sam's Club. And Walmart has the same "Sell By" dates on their fresh meat labels, and for ground beef, we nearly always buy the ones that have been marked down; usually half price. And we've never had any reason to complain.

 

[Egon]

Brown may just be a normal colour.

 

[Gary Fowler]

All meat will turn brown on the outside if exposed to air AND TIME. As long as the meat is stored at 40F or less in the refrigerator, the brown is only skin deep as they say and doesn't harm the meat which will still be pink on the inside.

You really should freeze hamburger if you don't plan to use it in 1 or 2 days. I buy family pack sized in cut meats, usually NY strip or T-bone with the occasional ribeye if it is cheaper, and have the wife divide them into single serve freezer bags. They will keep for months in a freezer bag in the deep freeze and never turn brown.

I used to do the hamburger like that also, buy a 3# or larger size and break it into about 1# bags using quart freezer bags. By making it a thin slab in the quart bag, it defrosts quickly. If browning it for chili, tacos etc, just throw it in the pot frozen to brown it off. Now I just buy 3# and 1# packages. It costs a bit more for 1# packs but that is just right for the wife and I and the 3 pound works great if we fix hamburgers for us and the in-laws.

While on the topic of hamburger, what fat content does everyone prefer? The wife likes the super low fat 93/7 but I prefer the 85/15 or even 80/20 for burgers because it makes them juicier.

I do most of my shopping at Walmart but lately they have quit stocking some things that we use so I have to go to Kroger or a local store Brookshire's occasionally. They are generally 10% or more higher in price than Walmart but Kroger has so much more variety (too much in fact) and it takes forever to shop there. I can zip thru my Walmart pick up the things I need from my shopping list and be at the checkout counter in about 15 minutes (as long as the wife isn't with me).

 

[stingray1]

When it comes to meat I always buy at local supermarkets.

 

[Bird]

Gary, I guess I'm lazy, but we buy our ground beef at Walmart because it's one pound or 2.25 pounds so we don't have to repackage it to freeze it; just vacuum seal it with the FoodSaver machine and put it in the freezer. We buy ribeyes at Sam's Club, then vacuum seal them individually to go into the freezer. As for the hamburger, I prefer the low, or super low, fat, but won't pay much more for it; 85/15 is OK with us.

And like you, we shop mostly at Walmart and Sam's Club, but occasionally at one of the 3 Kroger's in this area, and even more rarely at the one Brookshire's in the area. I don't buy it very often, but I sure do like Purnell's Old Folks Sausage and Brookshire's is the only place in this area that you can get it in the "smoked" variety, which is what the Cracker Barrel restaurants serve.

 

[M5farms]

You can open a package that is turning and it will "bloom" back to normal color after it gasses off. It is not hurt if its slightly off color. I prefer 70/30 if you want flavor in your burgers you will have shrink but you can compensate for that.
I have been a butcher in my younger days and my father was a butcher for 47yrs.

 

[jack707]

Wall world meat is 1 step up from dog food Imo.

 

[smstonypoint]

Wall world meat is 1 step up from dog food Imo.

So, don't buy it.

Steve

 

[/pine]

Regardless of the store...you are usually not going to get the freshest packaged meats on a Sunday...

 

[LD1]

Its freakin hamburger. Its less desirable cuts of cow, and ground up and packaged.

Call it 1 step up from dog food or whatever you want, your not going to get anything any different at any other chain store.

IF you want to pay the money to perhaps get 2 or 3 steps up from dog food, go to a butcher.

Brow meat doesnt mean its bad either. Use it quick, freeze it, or let it turn brown in your fridge. Your choice. But its all still good meat. Perhaps you would prefer they load it up with chemicals and other preservatives so it stays nice and pink in your fridge for a month or more???

 

[LD1]

While on the topic of hamburger, what fat content does everyone prefer? The wife likes the super low fat 93/7 but I prefer the 85/15 or even 80/20 for burgers because it makes them juicier.

I like the super lean stuff if I am using ground meat for something. Such as spaghetti sauce, chili, taco stew, hamburger helper, etc etc. There is nothing to drain once its browned.

For grilling, I like the higher fat 80/20 stuff. Like you said, makes them juicer, but it also seems to help hold them together better when doing hand pressed patties.....especially if you mix anything in (like making stuffed burgers)

 

[rekees4300]

My assumption is that everything in a Walmart is from China. I don't feed my dogs anything from China so I'm sure as he|| not goin' put that stuff in my mouth. :thumbdown:

 

[jack707]

So, don't buy it.

Steve

I won't there prices are to high. Need to buy meat shop the pig.