"Say hello to my little friends."
Posted on 04/03/2013 5:56:18 PM PDT by Libloather
**SNIP**
In an effort to boost sales going into the grilling season and make shopping at the meat counter a bit easier, the pork and beef industries are retooling more than 350 names of meat cuts to give them more sizzle and consumer appeal.
**SNIP**
In the beef aisle, a boneless shoulder top blade steak will become a flatiron steak, a beef under blade boneless steak will become a Denver steak. Not all names in the meat counter will change -- ground beef will still be ground beef
(Excerpt) Read more at chicagotribune.com ...
No. McDonalds.
Funny. I somehow feel set up to eat ‘Soylent Green’ and be HAPPY about it! *SPIT*
They’re already selling pork ribeyes. I’d never heard of them before two weeks ago.
We’re raising a steer this season. His name is, ‘Dinner.’
If you’re too much of a wuss to not kill it and grill it yourself, you shouldn’t be eating meat. ;)
What passes for “hamburger” in most places has gotten so vague that I’ve stopped buying it unless I have some way of knowing it actually is ground chuck.
Same thing with beef in any sort of prepared food, frozen or canned, there’s no way of knowing, much of it is no longer identifiable as beef so I won’t buy it.
I don’t know whether it’s margin pressure, a general disdain for American consumers or some combination of both, but I suspect horse meat is on the tame side, as far as just what has been being called beef, for a while now, certainly since the prices started spiking in 2008.
I guess the same could be true of chicken or pork, too. I’m slowly being driven to make everything myself and to buy it locally from people I know and trust.
burnt crisp is my forte.. what’s the difference what kind of meat it is? just slop it up good with bbq sauce or ketsup
One of the lessons I ‘ve learned is that sincerity is appreciated. If you ask a person who makes a livelihood from working as a Butcher, what cuts of meat he would suggest for a particular purpose (grill, soup, roast, etc), 9 out of 10 times they will be flattered to be asked; and will give you their honest opinion.Half of everything I know about cooking, I learned from butchers.
“This is going to confuse a lot of people into going vegetarian.”
I’ll NEVER be that confused!
(and at my age, I’m becoming more easy to confuse...)
Gotta love the Decabet
Next trip try Rolandi’s or La Dolce Vita.
Will Horse meat now be called “Beef”?
No, that would be called taco meat.
So does this mean a Ribeye is a Delmonico steak again?
Just another way to get the bone sold at retail meat money.
“A nice marbleized cut of beef or pork (equally impossible to find) means you have a chance at a decent meal; without it, it is only good as a doorstop.”
I agree. I prefer a pork steak over a pork chop because the fat adds flavor.
Pork and Chicken are really really reasonable. Don’t give up the faith.........or the protein.
Mmmmm, pink-slime .....
I remember an episode of Good Eats where Alton gave his theory on why pork is “The Other White Meat”: most commercially raised pork is so lean that if you overcook it, it tastes like chicken.
I am SO glad I have a butcher shop down the street that has been around since 1912. Good, locally produced stuff, and a deli, to boot! I mean, Aldi’s is good, but wallyworld is pricey and quality is subpar, as is Kroger IMHO.
"Say hello to my little friends."
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