Posted on 12/23/2011 5:21:22 AM PST by US Navy Vet
meat ping
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.
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".
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.
Very smart. No chance of contamination.
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.
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.
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.
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.
OOPS! I’m stuttering!
Hmmm...I love good burgers. I will try that. Thanks.
Hmmm...I love good burgers. I will try that. Thanks.
Bump for later
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!
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.
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.
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