Quality of meat at Loblaws is CRAP!!!!!
Conserned Consumer
comercial states their freshnesss.
Well if you want to chew on leather, go to the Loblaws store in Toronto at
ST. Clair and Bathurst. Not only was the two stakes, the hamburg, and
stewing beef the consistancy of 50 year old leather, but it smelled as like
it sat unrefredgerated for hours.
BEWARE, LOBLAWS SUCKS BIG TIME, NOT ONLY DO THEY OVER CHARGE FOR THEIR MEAT,
BUT YOU MAY BE GETTING SOMETHING MORE THAN YOU WANTED TO PAY
FOR....!!!!!!!!!
Tom Evans
Conserned Consumer <WhoKno...@loblaws.com> wrote:
>I usually buy meat at a bucher, but I thought I would try LOBLAWS, their
>comercial states their freshnesss.
>
>Well if you want to chew on leather, go to the Loblaws store in Toronto at
everyone knows that Dominion has the best beef....no?
bar the high-end places like Bradley's etc.
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Walter Petelka
1) Why didn't you return it?
2) I would suggest that next time you buy softwood stakes.
3 Leather, with the proper care, will actually become softer with age.
4) Why would you cook meat that "smells" bad. You did cook it didn't you? Otherwise how would you judge it's
tenderness.
5) Next time take an adult with you when you go shopping.
h
>
wpetelka@<NOSPAM>idirect.com
VISIT http://webhome.idirect.com/~wpetelka
VISIT http://www.hungersite.com
VISIT http://www.pcct.org
John Dixon
state, from an agrobusiness perspective, that meat is meat is meat, basically.
If you buy premium product at full price, you get good meat. If you buy bulk
packed product at discounts, you get crap.
The way the animals are raised and harvested these days means that there are
virtually no differences between a hog or chicken or calf generated in Ohio or
Ontario. They are genetically the same, fed the same composition of feed,
antibiotics and hormones, housed in the same climate-controlled factories and
harvested and processed the same way in mostly the same half-a-dozen abbatoirs.
Did you know Maple Leaf controls chicken production egg-to-table in Canada
now? They produce the chicks, the feed, contract the farmers, run the
processing plants, and the wholesale distribution. Most of the brand names
that you see on chicken (store brands and otherwise) are Maple Leaf chicken.
Makes you go hmm.
BTW: Knowing what I know now, I buy free-range organic meet from a local
mennonite. It's a little chewier and tastes different, but gives me peace of
mind.
Tom Evans wrote:
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Not Evans
John Dixon <hiret...@hotmail.com> wrote:
>
>Did you know Maple Leaf controls chicken production egg-to-table in Canada
>now? They produce the chicks, the feed, contract the farmers, run the
>processing plants, and the wholesale distribution. Most of the brand names
>that you see on chicken (store brands and otherwise) are Maple Leaf chicken.
>Makes you go hmm.
>
late. By the box legs at the butcher little more than 8 months ago were
certainly tastier than their store bought bagged bretheren.
Those were the days.
>BTW: Knowing what I know now, I buy free-range organic meet from a local
>mennonite. It's a little chewier and tastes different, but gives me peace of
>mind.
>
Vive la difference!
Unfortunately, there will never be enough such fare to appease a
populace hungry for the "real thing"(tm).
One must question the value of monopolistic corporate control of
food production. Those who buck the trend risk losing market for their
product under such circumstances.
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JMD
is so inconsistent. You pay premium price for a slab of PC Baron of Beef
sirloin and you would be better off barbecuing an old tarp. I stick to Farm
Boy meat. Their quality is always good and it always seems fresher.
John Dowell
Sex Slave 416/905
Its like if I go out to a farm to buy my strawberries, I can pick the ones I
want. they will be big, ripe, juicey and unblemished.
But they go in and buy the whole crop. They get some nice ones, sure, but
mostly they have ones you'd rather see in jam, or not see at all. And they
have to sell them, all. And when you see them displayed and they look like
crap, you still buy them.
Even though you could go to my fruit store and select from the ones I hand
picked, which all of them are good, and have to be, because I only sell
fruit, and mine better be worth a sperate trip.
If you are buying meat, the store for that is called a butcher.
Even the worst butcher has meat that makes supermarket meat look dead and
rotting. Yes, you do pay more at the butcher, but them you really are not
buying the same thing. A butcher selecting 5 steers is going to slect the 5
best carcasses from the slaughter house, while a supermarket chain might
take the best 5,000...which means 4,995 of them are going to be inferior to
what you will get at a butcher.
You know there are a lot of foods that have lost their taste over the years,
and people don't seem to know it, either because they forgot, or never knew.
Chicken is one of those foods. It really is amazing how much flavor physical
activity gives a chicken. Whne they spend all their life with a feed tube in
their mouth, unable to move due to confinement, and forcefeed some brew of
chemicals and nutrients, you just don't have any flavour. As a matter of
fact it is so bad that you just can't cook a plain chicken anymore and have
chicken flavour...its not there, so you have to do something with it, and
have another flavour instead.
Even the "FREE RANGE" chickens don't have the flavour chickens used to have.
And that is because chickens have been genetically altered and bred to
maximize the meat, reduce the fat, the time it takes to grow, and in
exchange it lost its chicken taste.
We have changed foods before....like wheat. Matter of fact we changed wheat
to the extent that original wheat doesn't exist anymore, even naturally....a
lot of fruits over the last 30 years have lost their flavours too. Its not a
dulling of the taste buds, that may dull, but it doesn't eliminate taste. AA
chicken today is not the same animal of a chicken of 50 years ago.
But the thinking is if you want quality meat or produce a supermarket is not
the place to find it. Supermarkets are like shopping malls, over priced
convenience, and that is all.
Its for people who shop at department stores, and think they get value for
their money, or quality from price points.
"Not Evans" <note...@interNIKisgoodforU.net> wrote in message
news:h5Hv6.10574$uQ6.1...@nnrp1.ptd.net...
JMD
convenience. Most people just don't have time to visit the butcher, the
green grocer, the baker etc. These shops are also hard to find in suburbia.
To me, Farm Boy is a compromise. They offer convenience while retaining a
degree of quality.
John Dowell
Wendy Ingraham
>
> You know there are a lot of foods that have lost their taste over the years,
> and people don't seem to know it, either because they forgot, or never knew.
> Chicken is one of those foods. It really is amazing how much flavor physical
> activity gives a chicken. Whne they spend all their life with a feed tube in
> their mouth, unable to move due to confinement, and forcefeed some brew of
> chemicals and nutrients, you just don't have any flavour. As a matter of
> fact it is so bad that you just can't cook a plain chicken anymore and have
> chicken flavour...its not there, so you have to do something with it, and
> have another flavour instead.
>
> Even the "FREE RANGE" chickens don't have the flavour chickens used to have.
> And that is because chickens have been genetically altered and bred to
> maximize the meat, reduce the fat, the time it takes to grow, and in
> exchange it lost its chicken taste.
In fact, the new breeds of chicken are incompatible with free range, they can't
survive outside the climate-controlled barns, they very quickly contract
diseases and die. There are traditional farmers around who still maintain
stock of many of the old breeds, as I said in my original post, I buy free
range organic meat from a mennonite who lives nearby, and it tastes VERY
different. Particularly the eggs, they really taste like EGGS! The meat is
much tougher, has a lot of sinew, due to the fact that the muscles are used to
move the animals around, and chicken, pork, beef and lamb all have strong
flavour, so it's not what you might call "good" meat, if you're looking for
tender and delicately flavoured meat.
Interestingly, there is an effort underway to preserve enough of a gene pool of
semen and ovaries for old breeds, since there aren't enough live animals around
these days to maintain a viable breed, and many are actually on the endangered
species list.
Commercial beef and venison are still often raised in a fairly traditional way,
the animals live outdoors and eat hay and grains and stuff, but foods to avoid,
in my opinion, (and I work for a feed company, so I know what kind of scary
medications and ingredients go in the feed) are commercial fowl and pork,
whether you buy it at a butcher or not.
I have links to free range producers, if anyone's interested, email me.
-Johnny
ZsaZsa
"JMD" <word...@nospamstorm.ca> wrote in message
news:99nh2c$a00$1...@news.storm.ca...
Is Farm Boy a client of your firm?
JMD
news:iAJx6.180701$p66.53...@news3.rdc1.on.home.com...
> Is Farm Boy a client of your firm?
>
===============
No, it is a place I choose to shop for, among other things, good prices and
quality in fruits, vegetables and meat.
My only beef with them is their incredibe shrinking loaves of bread. Some
of the bread from the in-store bakery at our local Farmboy has become so
tiny, only the middle slices are worth toasting. The slices towards the
end, where the loaf tapers off, are so tiny, they look like those little
rounds you use for hors d'oeuvres. While shrinking the size, they have also
raised the price a bit. I no longer buy their bread because it is poor
value.
John Dowell
ZsaZsa
I find *all* bread weird nowadays. Remember when you used to save your
bread until the weekend to make French Toast? Stale bread was best because
ot absorbed more liquid. Or when you stored your bread too close to the
stove and it got a bit of mold on it? Bread doesn't get stale or mouldy
anymore. I guess this is supposed to be an improvement. I find it strange.
Bread is *supposed* to get stale. What are they treating it with to make it
behave so unaturally?