Sams club here in Indy has a cutting room. They do work on "Box Beef" cuts
from Hormel IBP Tyson etc. They do not use " Hanging Beef"
It does have a preservative in a vacuum bag that allows it to last 30 days
or more for processing.
Sams here in Indy will not open any package of meat and slice it grind it or
do any further processing. You have to buy it as it is displayed and do it
yourself.
Lucky for me I have the knowledge to process primal cuts so I can get a
bargain.


"Cuchulain Libby" > wrote in message
news
>
>
> Dave K. wrote:
> > We had a new SuperTarget store open less than a mile from our house in
> > Lakeville, MN, and were really happy that we finally had a grocery
> > story within 5 minutes of our house.
> [...]
> >
> > If all SuperTargets are doing this, I bet Target Corp. will lose a
> > lot in sales from people who go back to using traditional grocery
> > stores to buy their meats.
>
> The excuse I got from the Mgr of a Super Wally-World is that there is one
> central cutting room and they need to brine the meat for appearance's sake
> due to it's being shipped all over. Bullshit. The first Super WM had a
> cutting room and the employees wanted to unionize. WM, not wanting a bunch
> of well paid meat cutters in all their SWM's went this route with others
> following. The odd thing is that Sam's Club has a decent cutting room. Me?
I
> go to a butcher with his own kill room. I also make a point to tell a few
> folks in the meat aisle what they're getting whenever I go to SWM.
>
> -Hound
>
>