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8 Things Your Butcher Wants to Tell You
Woman's Day via Yahoo ^ | 22 Dec 2011 | By Woman's Day

Posted on 12/23/2011 5:21:22 AM PST by US Navy Vet

You probably visit the meat counter every time you go to the grocery store, but have you ever wondered about what goes on behind it? To learn the tricks of the butchery trade, we spoke with butchers from grocery-store chains, gourmet supermarkets and specialty shops. Read on to get the inside scoop on freezing, preparing, shopping and saving money on meats so you can carve out some savings next time you hit the counter.

(Excerpt) Read more at shine.yahoo.com ...


TOPICS: Miscellaneous
KEYWORDS: butchers; information; meat
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To: US Navy Vet

meat ping


21 posted on 12/23/2011 8:12:46 AM PST by WOBBLY BOB (Congress: Looting the future to bribe the present.)
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To: Pharmboy

The other option is blast freezing, of course, which is what is done commercially. Temperatures so low that the food freezes nearly instantly; using liquid nitrogen would also do the trick.

Neither option is particularly practical for household use, though.


22 posted on 12/23/2011 8:15:30 AM PST by kevkrom (Note to self: proofread, then post. It's better that way.)
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To: Beagle8U
The majority of Journeyman meat cutters could do the entire job

So true. Dad started out that way but by the late 50's meat plants supplied plucked chickens, beef and pork sides. The meat cutters took over from there making all the cuts in-store.

I remember my Dad's last working night (1972) when I went to pick him up. He showed me all the boxes the meat was coming in now, no more hanging sides in the walk-in freezer, just boxes. He said to me, "I'm getting out just in time, they've taken the art away".

23 posted on 12/23/2011 8:27:45 AM PST by Wilum (Never loaded a nuke I didn't like)
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To: LoveUSA

The best place to buy steaks in our town is at Restaurant/store combo. They have an old fashioned meat market, with meat cutter on site. You can choose your steak whether you are eating out or taking it home. They also have various roasts and ground meats. If you want a special cut you can get that too.

They serve so many steaks in the restaurant, that everything is super fresh.


24 posted on 12/23/2011 9:09:29 AM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: Beagle8U

Very smart. No chance of contamination.


25 posted on 12/23/2011 10:32:43 AM PST by Sgt_Schultze (A half-truth is a complete lie)
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To: Wilum; Beagle8U
I remember my Dad's last working night (1972) when I went to pick him up. He showed me all the boxes the meat was coming in now, no more hanging sides in the walk-in freezer, just boxes. He said to me, "I'm getting out just in time, they've taken the art away".

In the olden days, the meat counter at the grocery store had a diagram of the beef with the cuts all marked out, head to rump. I don't see that in modern grocery stores, for the most part.

26 posted on 12/23/2011 10:41:25 AM PST by thecodont
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To: thecodont
In the olden days, the meat counter at the grocery store had a diagram of the beef with the cuts all marked out

Ha! You just gave me a memory flash. Dad and his fellow meat cutters use to use one of those like a dart board with old boning knives in the walk-in (out of sight of customers). But you are right about the poster not seen anymore. I remember him saying something about allot of the cuts being changed for cost and the convenience of the box meats.

27 posted on 12/23/2011 11:59:40 AM PST by Wilum (Never loaded a nuke I didn't like)
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To: thecodont
In the olden days, the meat counter at the grocery store had a diagram of the beef with the cuts all marked out

Ha! You just gave me a memory flash. Dad and his fellow meat cutters use to use one of those like a dart board with old boning knives in the walk-in (out of sight of customers). But you are right about the poster not seen anymore. I remember him saying something about allot of the cuts being changed for cost and the convenience of the box meats.

28 posted on 12/23/2011 12:01:05 PM PST by Wilum (Never loaded a nuke I didn't like)
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To: thecodont
In the olden days, the meat counter at the grocery store had a diagram of the beef with the cuts all marked out

Ha! You just gave me a memory flash. Dad and his fellow meat cutters use to use one of those like a dart board with old boning knives in the walk-in (out of sight of customers). But you are right about the poster not seen anymore. I remember him saying something about allot of the cuts being changed for cost and the convenience of the box meats.

29 posted on 12/23/2011 12:01:22 PM PST by Wilum (Never loaded a nuke I didn't like)
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To: Wilum

OOPS! I’m stuttering!


30 posted on 12/23/2011 12:03:04 PM PST by Wilum (Never loaded a nuke I didn't like)
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To: Sgt_Schultze

Hmmm...I love good burgers. I will try that. Thanks.


31 posted on 12/23/2011 2:03:46 PM PST by Pharmboy (She turned me into a Newt! 2012)
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To: Sgt_Schultze

Hmmm...I love good burgers. I will try that. Thanks.


32 posted on 12/23/2011 2:03:46 PM PST by Pharmboy (She turned me into a Newt! 2012)
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To: US Navy Vet

Bump for later


33 posted on 12/23/2011 2:21:18 PM PST by Lurkina.n.Learnin (The democratic party is the greatest cargo cult in history.)
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To: kevkrom

Thanks for the great idea. I use gallon bags to marinate too, but I had never thought to freeze the meat w/ the marinade. I love getting new ideas!

Have a Merry Christmas!


34 posted on 12/23/2011 3:15:53 PM PST by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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To: Beagle8U
I stick to the better cuts of steak, rib eye, sirloin etc. They are actually better if they are slightly dark and you often get a $1-$2 per pound discount.

Absolutely. My folks owned a smallish grocery store when I was growing up with a meat market. We always took home the stuff that had turned dark because most folks wouldn't buy it. I prefer steaks that have aged a bit. Like you said, you can often get it on sale. If there is something on the couter that has naturally aged a bit, ask for a discount. Many butchers will give it.

35 posted on 12/23/2011 10:51:59 PM PST by zeugma (Those of us who work for a living are outnumbered by those who vote for a living.)
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To: zeugma
The store where I buy most of my meat has a big 2 day meat sale every month. People come to that from 3 different states.

They sell only select, choice, or prime beef. I wait until 2-3 days after the sale and buy the premo steaks for about half the sale price. They know me by name and make it a point to cut steaks extra thick, just the way I like them.

Nothing better than well aged 20 oz prime sirlion, 1 1/2” thick grilled over a hickory fire.

36 posted on 12/24/2011 5:28:46 AM PST by Beagle8U (Free Republic -- One stop shopping ....... It's the Conservative Super WalMart for news .)
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