The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: vesta111 on August 12, 2012, 01:49:26 PM
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Hubby stopped at a local big food store Demoulars of Market basket --new name--
I believe I will have to beat him all up, he did it again.
His Mission was to buy a pound of freaking hamburger. He came home with a pack of bright red hamburger, cost $3.49 a pound . Good Job.
I took it out of the package and threw it into a pot to fry and become Chop Sui and found when I cut into the meat it was just the very top that was bright red. The bottom of the meat was a sad pale gray.
The label has a sell by date of tomorrow, Why cannot men read labels ????
How come just the top of the meat was a fresh bright red color ????
Meat does change color when it ages so why was there this nice layer of fresh red meat on top of days old meat ???
Just pissed off about this, darn, I may have to get myself a hunting license and build a deer stand and get my own fresh meat. And no at this point I do not trust anyone, when I take the deer or Moose to a butcher, I am going to stand there and watch everything he does. I am not about to go to the shop and pick up last years meat that A hunter never claimed. Also I want the hide and legs with hoofs, these things make some expensive table lamps.
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It's rare that I get ground beef where the middle is as red as the top, I think they add something to it to make it that color.
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It's rare that I get ground beef where the middle is as red as the top, I think they add something to it to make it that color.
Yeah, they do. It's a dye (obviously).
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The way things are going with the drought, we might be lucky to find hamburger like that by next year.
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Funny, I have about 40 lbs of ground beef, from the butchering this spring. I open one 1lb packet, and it is all red.
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I have only had a bad package of ribs (they were really bad and they weren't expired) that I had bought the day before. It turned me off for months from eating meat. I took them back to the store and they told me that they had been recalled (Tyson). They refunded my money, gave me new ribs and gave me information to contact Tyson and they send me coupons for free meat. I have bought meat that I let go bad by forgetting I had it. It pisses me off when I do it (I rarely have it happen).
My dad worked at a meat packing plant when I grew up (Wilson's in Omaha, no longer in business). He also drove the delivery trucks, he worked his ass off and still does (he is 72). He use to get "old" steak for free that he said was better than what they sold in stores because it was aged. It was never pink on the outside. It always tasted delicious and never was bad. He would never let us eat hot dogs because he saw how they were made.
Oh, he also passed the union strike line because he had to feed his family. I'm sure DUmmies would be disgusted. I always respected him for it.
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Ground Beef Color and Safe Handling
The label on ground beef tells the fat content
By Peggy Trowbridge Filippone, About.com Guide
Ground Beef - Beef Mince
© 2007 Peggy Trowbridge Filippone
Ground Beef Color - Red versus Gray-Purple Meat
The bright red color of ground beef is often used by consumers as a selection factor when purchasing hamburger, but a dark gray-purple color may not necessarily be a bad thing.
All warm-blooded animals contain a pigment called myoglobin in meat tissues. This pigment is normally a dark grayish-purple but when it comes in contact with oxygen, it becomes oxymyoglobin and reacts by turning a deep red color. Meats that are vacuum-packed have not been exposed to oxygen long enough to turn red.
It is for that eye-pleasing coloration that most fresh ground beef sold in clear packages at the market is packaged using a clear film that is oxygen permeable. The oxygen goes through the film and allows the meat to turn that pretty red color we associate with fresh beef. This is why it is not recommended to freeze meat in store packaging.
Coloring can also indicate spoilage. If your package of ground beef is grayish all the way through and does not turn red when exposed to air for fifteen minutes or so, it is most likely spoiled. Usually your nose will tell you right off the bat, as spoiled ground beef will smell sour. It will also feel tacky to the touch. Don't take any chances with spoiled meat. When in doubt, toss it out.
A colorful explanation (http://homecooking.about.com/od/beef/a/groundbeefcolor.htm)
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If your package of ground beef is grayish all the way through and does not turn red when exposed to air for fifteen minutes or so, it is most likely spoiled.
I didn't know the hamburger was supposed turn red after being re-exposed to the air.
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I didn't know the hamburger was supposed turn red after being re-exposed to the air.
Neither did I. Our ground meat doesn't last that long, though, because WE EAT IT!
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Neither did I. Our ground meat doesn't last that long, though, because WE EAT IT!
Ours is either repackaged and frozen or eaten the day we get it.
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Ours is either repackaged and frozen or eaten the day we get it.
Ditto.
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He use to get "old" steak for free that he said was better than what they sold in stores because it was aged.
I'll pick up slightly greenish New Yorks or other expensive cuts that have been marked down, sometimes as much as 50%, just for this reason, it's aged and tender. :drool:
My wife thinks otherwise. :panic: :rofl:
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I'll pick up slightly greenish New Yorks or other expensive cuts that have been marked down, sometimes as much as 50%, just for this reason, it's aged and tender. :drool:
My wife thinks otherwise. :panic: :rofl:
Good grief, aged beef is an art, not just allowing meat to be taken out of the freezer, cut into desired pieces, wrapped in cellophane, set into a cool display case and if not sold back into the cooler for 12 hours then replaced in the display cooler, perhaps 4-5 times until sold.
Ageing beef means the temperatures are steady and 101 other things to insure quality. Sort of like smoking a ham, one does not take it out half smoked and then return it to the smoke house.
Me thinks you have a very wise wife, aged beef is Rosy red and delicious. Beef that is green , do not feed it to the dog or you will have one sick puppy.
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Aged beef.
I had a 600 pound bull on the pickup taking it to get slaughtered and butchered. Stopped at a welding shop where my cousin worked for a minute to see him. The owner of the shop came out and started asking a bunch of questions about the bull. It was grass fed, been shut up and on ground feed, hay and water for about 2 weeks. The owner of the shop, always a braggart, starts telling how he did his cows to have the best steaks, beef, etc.. According to him it had to a steer of about 1.200 pounds, fed on nothing but the best grains for months before slaughter. Then you had to kill it and let it hang in the cooler for 30 days until the hide turned black. He then rears back and boast that it'd be so tender you can cut it with a fork. My crazy cousin tells his boss, "Hell, it ought to be tender....it's half rotten by then."
No, cousin didn't get fired....... :lmao:
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Aged beef.
I had a 600 pound bull on the pickup taking it to get slaughtered and butchered. Stopped at a welding shop where my cousin worked for a minute to see him. The owner of the shop came out and started asking a bunch of questions about the bull. It was grass fed, been shut up and on ground feed, hay and water for about 2 weeks. The owner of the shop, always a braggart, starts telling how he did his cows to have the best steaks, beef, etc.. According to him it had to a steer of about 1.200 pounds, fed on nothing but the best grains for months before slaughter. Then you had to kill it and let it hang in the cooler for 30 days until the hide turned black. He then rears back and boast that it'd be so tender you can cut it with a fork. My crazy cousin tells his boss, "Hell, it ought to be tender....it's half rotten by then."
No, cousin didn't get fired....... :lmao:
I met a man that raised perhaps 30 head of cows a year. He got top prices when he sold them, best beef in 50 miles they said.
The old dude had 60 acres of corn and a still on the hill. Cow were getting PGA in their water and and old dude began to do the same for his hogs. Trickey this, too much and the live stock do not do well, just enough and it keeps the stock in a happy mood.
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Aged beef.
I had a 600 pound bull on the pickup taking it to get slaughtered and butchered. Stopped at a welding shop where my cousin worked for a minute to see him. The owner of the shop came out and started asking a bunch of questions about the bull. It was grass fed, been shut up and on ground feed, hay and water for about 2 weeks. The owner of the shop, always a braggart, starts telling how he did his cows to have the best steaks, beef, etc.. According to him it had to a steer of about 1.200 pounds, fed on nothing but the best grains for months before slaughter. Then you had to kill it and let it hang in the cooler for 30 days until the hide turned black. He then rears back and boast that it'd be so tender you can cut it with a fork. My crazy cousin tells his boss, "Hell, it ought to be tender....it's half rotten by then."
No, cousin didn't get fired....... :lmao:
Heh.
The beef we butchered earlier in the year was raised on lush green grass for the most part, but because the guy who grew it works on a banana farm down the road from his residence - he'd bring home a box trailer full of the damaged green bananas a couple times a week which he'd park up in the field for the cattle to feast on.
It was only hung for an afternoon and overnight in a chiller box before being cut up. Circa 400lbs dressed out.
Best beef I've ever eaten.