Score Used Beef
Dimitri
lo and behold 4 packages of "flap" meat @ $2.49 per pound.
In the basket they went - Fajitas here we come!
I simply sliced the meat into strips, and marinated in Garlic, Onion, and
Key lime juice.
I blistered the skin on 2 poblano peppers, sliced some onion, tomato, the
poblano peppers and some red bell pepper for color.
When dinner time came there was some left over guacamole, salsa etc.
This is a case when the side burner of the gas grill came in very handy.
I took and old big cast iron pan & got it smoking hot, in went the meat
(good thing I was outside - no smoke alarm on the deck), when sufficiently
browned in went the veggies a few quick stirs and took the pan into the
kitchen.
Warmed some corn tortillas (really softened then) & we all sat down to soft
fajita tacos.
Should have used paper plates - Oh well next time.
Dimitri
flitterbit
> Yesterday I went to the store and as usual I looked in the used meat bin
> - lo and behold 4 packages of "flap" meat @ $2.49 per pound.
>
> In the basket they went - Fajitas here we come!
>
> Dimitri
>
>
What is "used meat"?!?
Janet Bostwick
See, this is what surprises me. Many posters here wouldn't eat Hickory
Farms sausage that is a year old. I have no problem with that. I wouldn't,
however, buy any meat from the meat case area that you did. I always worry
that some one picked up a package, decided they didn't want it and left it
in the cereal aisle where it was discovered later in the day.
Janet
Kathleen
I wouldn't buy "used" pork or chicken but I don't worry as much about
beef. Couldb't tell you why... Just an attitude I've absorbed by
osmosis and personal experience.
modom (palindrome guy)
wrote:
Marked down for quick sale.
--
modom
ambitious when it comes to fiddling with meat
George Shirley
lbs of pork chops last visit to the market. All you have to do is look
at it and give it the sniff test. If it smells rank it will be rank.
You're cheating yourself out of some good eats.
Dimitri
"flitterbit" <fric...@gmail.com> wrote in message
news:gk336i$9jg$1...@news.motzarella.org...
Short Code, Meat that has reached the "Sell By" Date.
Dimitri
flitterbit
> On Wed, 07 Jan 2009 15:27:03 -0500, flitterbit <fric...@gmail.com>
> wrote:
>
>> Dimitri wrote:
>>> Yesterday I went to the store and as usual I looked in the used meat bin
>>> - lo and behold 4 packages of "flap" meat @ $2.49 per pound.
>>>
>>> In the basket they went - Fajitas here we come!
>>>
>> <snipped>
>>
>>> Dimitri
>>>
>>>
>> What is "used meat"?!?
>
> Marked down for quick sale.
>
>
> ambitious when it comes to fiddling with meat
>
>
flitterbit
Dimitri
Not a problem I had the same reaction the first time I heard the term. IIRC
it was someone here on RFC that coined the term.
Dimitri
cybercat
"Janet Bostwick" <nos...@nospam.net> wrote
> See, this is what surprises me. Many posters here wouldn't eat Hickory
> Farms sausage that is a year old. I have no problem with that. I
> wouldn't, however, buy any meat from the meat case area that you did. I
> always worry that some one picked up a package, decided they didn't want
> it and left it in the cereal aisle where it was discovered later in the
> day.
I guess it depends on how much confidence one has in their grocery. I love
getting expensive cuts of beef at half price or less because it has reached
it's "sell by" date. Chicken and pork are generally cheap enough when
fresher that I don't bother. Seafood I am going to have as fresh as I can
get it.
Dimitri
"cybercat" <cyber...@yahoo.com> wrote in message
news:gk3cuo$nco$1...@news.motzarella.org...
Good policy.
Dimitri
Janet Bostwick
Whoa!!! You are giving me serious head problems. You would buy past sell
by date and don't consider it "old meat?" You just declared in another
thread that you couldn't understand why anyone would eat old meat. It's got
nothing to do with my confidence in the grocer, the meat you are talking
about is OLD MEAT!! Talk about extreme opposites in outlook! It's o.k., I
won't challenge you to a duel ;o}
Janet
merryb
I've been having good luck with lamb shanks lately. Sometimes I can
only get one, but that's okay- I just toss in the freezer until I get
a couple more. I just bought one today for 1.66...
Default User
> cybercat wrote:
> > I guess it depends on how much confidence one has in their grocery.
> > I love getting expensive cuts of beef at half price or less because
> > it has reached it's "sell by" date. Chicken and pork are generally
> > cheap enough when fresher that I don't bother. Seafood I am going
> > to have as fresh as I can get it.
>
> Whoa!!! You are giving me serious head problems. You would buy past
> sell by date and don't consider it "old meat?"
Who said anything about "past"?
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
merryb
Most of the used meat I see still has a day or 2 before the sell by
date- I think they just get paranoid, and would rather sell it cheap
rather than toss it.
Omelet
"Dimitri" <Dimi...@prodigy.net> wrote:
I love fajitas. Good score!
--
Peace! Om
"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama
modom (palindrome guy)
wrote:
Yeah. Imagine my reaction when I found the marked-down pack of shrimp
labeled "bait."
--
isw
"Janet Bostwick" <nos...@nospam.net> wrote:
Um, what *exactly* is the problem with "old meat"? What I mean is, what
could you get from it (after it's cooked, of course)?
Isaac
isw
Sqwertz <swe...@cluemail.compost> wrote:
> flitterbit <fric...@gmail.com> wrote:
>
> > What is "used meat"?!?
>
> Rejected meat that nobody else had the balls to buy and now it's
> even worse tasting than it was when it was fresh.
>
> I like my beef fresh. Old beef tastes like rancid feet.
Ever have a properly aged steak? That's "old" beef. And I'd eat it any
time over fresh.
Isaac
cybercat
"isw" <i...@witzend.com> wrote in message
news:isw-28554A.20451007012009@[216.168.3.50]...
I missed Janet's post above. I never said I bought "old meat." When it's a
great deal on an expensive cut I like, I buy meat on the "sell by" day.
Reading comprehension problems, I guess.
cybercat
by" date is today, and the meat looks great and is a great price,
considering beef is often aged to enhance quality, it's a win-win.
cybercat
"Default User" <defaul...@yahoo.com> wrote in message
news:6sktisF...@mid.individual.net...
> Janet Bostwick wrote:
>
>> cybercat wrote:
>
>> > I guess it depends on how much confidence one has in their grocery.
>> > I love getting expensive cuts of beef at half price or less because
>> > it has reached it's "sell by" date. Chicken and pork are generally
>> > cheap enough when fresher that I don't bother. Seafood I am going
>> > to have as fresh as I can get it.
>>
>> Whoa!!! You are giving me serious head problems. You would buy past
>> sell by date and don't consider it "old meat?"
>
> Who said anything about "past"?
>
>
Precisely. Janet posts like a jerk with an agenda.
cybercat
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:tl9mr97tbh4c$.dlg@sqwertz.com...
> prices.
>
> Ugh.
>
I buy it within the "sell by" dates, moron. And of course I don't really eat
that much beef. I'll remind you of that when you're having your next
quadruple bypass.
jmcquown
news:BIudnTXSFOXgh_jU...@supernews.com...
> Dimitri wrote:
>> Yesterday I went to the store and as usual I looked in the used meat
>> bin - lo and behold 4 packages of "flap" meat @ $2.49 per pound.
>>
>> In the basket they went - Fajitas here we come!
>>
>>
>
> See, this is what surprises me. Many posters here wouldn't eat Hickory
> Farms sausage that is a year old. I have no problem with that. I
> wouldn't, however, buy any meat from the meat case area that you did. I
> always worry that some one picked up a package, decided they didn't want
> it and left it in the cereal aisle where it was discovered later in the
> day.
I hate when people do that! I've seen it, and I've been known to take it
back to the meat counter, ring the butcher and say "I found this on the
shelf with the cereal". What they do with it after that is anyone's guess,
but at least it wasn't left to fester next to a box of Count Chocula. How
difficult is it to return something from where you picked it up if you
change your mind? I don't get it.
Jill
jmcquown
news:a5nam45rmqj4eg350...@4ax.com...
LOL Depends on what you're trying to catch ;)
Jill
jmcquown
news:b1524ad1-4b29-458f...@a29g2000pra.googlegroups.com...
I have two in the freezer and am hoping to get two more. I like having
leftovers. I have been missing my crock pot so I got one. And really want
to make stewed lamb shanks without having to worry about checking the
simmer-factor of this old electric stove :) There are a couple of burners
on it where if you set them to low they practically boil. The other two,
you have to beg them to boil water for things like pasta.
I really should replace the burners. Eventually I'll replace the entire
stove but I can't do that right now. The crock pot (after browning the
shanks with garlic in a little olive oil and deglazing the pan with a splash
of wine) will be great for stewing some lamb shanks.
Jill
merryb
>
> - Show quoted text -
Rosemary is nice, also...
isw
Sqwertz <swe...@cluemail.compost> wrote:
> That done under controlled conditions. It hasn't been stagnating
> under plastic wrap for a week.
Actually, if it's decent plastic wrap (polyvinylidene fluoride), oxygen
won't get through, and the meat won't get rancid.
> But thanks for playing. BTW: Long time no see. Have you been here
> the whole time?
Pretty much always. I don't say much unless I think I can contribute,
though.
Isaac
RegForte
> In article <111lysuc...@sqwertz.com>,
> Sqwertz <swe...@cluemail.compost> wrote:
>
>>
>>That done under controlled conditions. It hasn't been stagnating
>>under plastic wrap for a week.
>
>
> Actually, if it's decent plastic wrap (polyvinylidene fluoride), oxygen
> won't get through, and the meat won't get rancid.
>
Um, no. Under any type of plastic wrap the meat
will remain wet at the surface, which means it will
deteriorate rapidly. It can't "age" that way.
And aging has nothing to do with oxygen, per se. Aging meat
consists of exposing it to properly controlled airflow
which acts to keep the surface dry. This inhibits
bacterial growth.
Anything else enhances bacterial growth.
Christine Dabney
>And aging has nothing to do with oxygen, per se. Aging meat
>consists of exposing it to properly controlled airflow
>which acts to keep the surface dry. This inhibits
>bacterial growth.
>
>Anything else enhances bacterial growth.
Also, the airflow encourages a drying out process, where flavors are
concentrated. The ends of an aged piece of meat (at least where it is
aged at home) are very dry. And yes, you mentioned that, in terms
of the surface being dry.
Christine
--
http://nightstirrings.blogspot.com
RegForte
> Also, the airflow encourages a drying out process, where flavors are
> concentrated. The ends of an aged piece of meat (at least where it is
> aged at home) are very dry. And yes, you mentioned that, in terms
> of the surface being dry.
I've got a fridgeful right now, as a matter of fact. Overflow
from the Holidays.
It's not any more or less dry if done at home done under
the right conditions. They key is to adequately control humidity
and airflow, especially humidity. Mine doesn't come out any drier
than what you get from a commercial producer.
If you do go too low on the humidity and the outside gets overly dry,
the result is you have to trim it more, which lowers the yield.
isw
RegForte <r...@nospam.com> wrote:
Vacuum-sealed refrigerated meat seems to be good for quite a while...
Isaac
blake murphy
> In article <y0aufjtw...@sqwertz.com>,
> Sqwertz <swe...@cluemail.compost> wrote:
>
>>>> That not "aged" beef and there's a reason it's not sold at aged
>>>> beef prices.
>>>
>>> I buy it within the "sell by" dates, moron.
>>
>> My stores sell everything with 2 days. Your store unwraps, bleaches,
>> and repackages your "used beef".
>
> My store doesn't package any meat; everything is sold at the butcher
> counter where they weigh and wrap each piece as you choose it. They'll
> even custom cut for you.
you're lucky.
your pal,
blake
Steve Pope
>isw <i...@witzend.com> wrote:
>> Actually, if it's decent plastic wrap (polyvinylidene fluoride), oxygen
>> won't get through, and the meat won't get rancid.
>Unless it's Cryovaced, there's still air in there. And even with
>cryovac, it still gets rancid, just slower.
Is it possible to save some effort and _sous vide_ a piece of
cryovac'ed beef without repackaging it?
After all the temperatures are not that high.
Steve
modom (palindrome guy)
wrote:
>Michelle Steiner <mich...@michelle.org> wrote:
>
>> My store doesn't package any meat; everything is sold at the butcher
>> counter where they weigh and wrap each piece as you choose it.
>
>That doesn't make it any fresher.
>
Sure does sound really nice, though.
--
modom
ambitious when it comes to fiddling with meat
Janet Bostwick
Janet
blake murphy
it doesn't sound like something i would pursue.
your pal,
blake
Steve Pope
[sous vide]
The goal as I understand it is a certain texture (the cooking temp
is low enough that protein hasn't coagulated, but it is high enough for
gelitazation to occur). All agree there is no attractive color
change nor flavor infusion from the sous vide process itself.
These features have to be added on, say by briefly toasting on
a coating of paprika and adding a sauce.
Due to the equipment spend I haven't tried any of this myself but
it's on the long-term list.
Steve