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. They don't have a wide selection of grocery
items, but the things they do have are reasonably priced, and you could get
all the basics there.

A few weeks ago, we went there to get a roast and were disappointed that
they no longer carry their own fresh cut meats, except for hamburger and a
couple basic things like that. Most of their meat section is made up of
Hormel products. So now, if you want to buy a roast at our SuperTarget, you
have no choice but to get a Hormel roast with "up to 12% solution added."
I'm not sure if everything Hormel makes has that solution added, but the two
roasts we looked at, chuck and top-round, had this solution added.

Is this solution they add to their meats some kind of preservative that
gives the meat a longer shelf life? Is it just a way to make more money by
making the meat heavier, since you pay by the pound?

In any case, we quit buying our fresh meat from SuperTarget, and now go to a
local grocery store to buy fresh-cut meats -- with no solution added. Are
all SuperTargets the same ... did they all replace their fresh-cut
store-brand meats with Hormel products? Does anyone prefer these Hormel
"solution-added" meats to traditional grocery-store cuts of meat?

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.

--
NOTE: Please delete the word "REMOVE" from my e-mail address when replying.
This is a spam guard.

Dave K. wrote:

> 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.


It's nothing new... Walmarts been doing it for years with their Thomas
E. Wilson brand of variety horse meat... get used to it... It's the
direction we're all inevitably heading in with the hordes of useless
people in this world who demand their individually wrapped prepackaged
single-serving foods... blame it on the people who eat Poptarts for
breakfast...

~john!

Just as the Kroger, Publix, Safeway drove out the small independent grocer
the Wal-Mart's and Targets will drive out them. What goes around comes
around.
Hormel can hire migrant workers at 6 bucks an hour to stand in 32 degree
processing rooms and handle the flesh of dead animals that is at an internal
temperature of 25 to 30 degrees for their 8 hour day. Wal-Marts and Target
will buy it and use clerks to put it on the shelf. I asked a local Target
meat person for a English roast and he had no idea what I wanted. By the
way an English roast is the center piece of a forequarter between the blade
and arm roast.

People want cheap food.
The few of us that know and appreciate good products and can't generate
enough business to keep the small regional chain around. Get used to Target
and Wal-Mart that is all that will be around in 5 years.
Or grow your own. Chickens are easy and keep the bugs down in your yard.


"Dave K." > wrote in message
...
> 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. They don't have a wide selection of grocery
> items, but the things they do have are reasonably priced, and you could
get
> all the basics there.
>
> A few weeks ago, we went there to get a roast and were disappointed that
> they no longer carry their own fresh cut meats, except for hamburger and a
> couple basic things like that. Most of their meat section is made up of
> Hormel products. So now, if you want to buy a roast at our SuperTarget,
you
> have no choice but to get a Hormel roast with "up to 12% solution added."
> I'm not sure if everything Hormel makes has that solution added, but the
two
> roasts we looked at, chuck and top-round, had this solution added.
>
> Is this solution they add to their meats some kind of preservative that
> gives the meat a longer shelf life? Is it just a way to make more money by
> making the meat heavier, since you pay by the pound?
>
> In any case, we quit buying our fresh meat from SuperTarget, and now go to
a
> local grocery store to buy fresh-cut meats -- with no solution added. Are
> all SuperTargets the same ... did they all replace their fresh-cut
> store-brand meats with Hormel products? Does anyone prefer these Hormel
> "solution-added" meats to traditional grocery-store cuts of meat?
>
> 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.
>
> --
> NOTE: Please delete the word "REMOVE" from my e-mail address when
replying.
> This is a spam guard.
>
>

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

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
>
>

> Me? I
>go to a butcher with his own kill room.

Me too, I always know the quality of the meat I am getting! And
frankly, there is no comparison. When I have burger or something
somewhere else, to me there is a big dif!

In article >, "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. They don't have a wide selection
> of grocery items, but the things they do have are reasonably priced,
> and you could get all the basics there.
>
> So now, if you want to buy a
> roast at our SuperTarget, you have no choice but to get a Hormel
> roast with "up to 12% solution added." I'm not sure if everything
> Hormel makes has that solution added, but the two roasts we looked
> at, chuck and top-round, had this solution added.

>
> Is this solution they add to their meats some kind of preservative that
> gives the meat a longer shelf life? Is it just a way to make more money
> by
> making the meat heavier, since you pay by the pound?

The latter is my guess, under the guise of adding moisture to lean-bred
meat. Hooey.

Lakeville? Well, hello, Neighbor. If you want real meat, try Von
Hanson's -- there's one on County Road 42, west of County Road 5, in
Savage. Might be one on Cliff Road near Cedar, too.
--
-Barb, whose reply address is now munged due to Swen. You can figure it out.
Saw The Little Muffin recently. She didn't know I was coming to visit.
She saw my can of TaB on the counter before she saw me.
She looked at the can and said, "Baba?"

"Dave K." > wrote in message
...
> 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. They don't have a wide selection of grocery
> items, but the things they do have are reasonably priced, and you could
get
> all the basics there.
>
> A few weeks ago, we went there to get a roast and were disappointed that
> they no longer carry their own fresh cut meats, except for hamburger and a
> couple basic things like that. Most of their meat section is made up of
> Hormel products. So now, if you want to buy a roast at our SuperTarget,
you
> have no choice but to get a Hormel roast with "up to 12% solution added."
> I'm not sure if everything Hormel makes has that solution added, but the
two
> roasts we looked at, chuck and top-round, had this solution added.
>
> Is this solution they add to their meats some kind of preservative that
> gives the meat a longer shelf life? Is it just a way to make more money by
> making the meat heavier, since you pay by the pound?
>
> In any case, we quit buying our fresh meat from SuperTarget, and now go to
a
> local grocery store to buy fresh-cut meats -- with no solution added. Are
> all SuperTargets the same ... did they all replace their fresh-cut
> store-brand meats with Hormel products? Does anyone prefer these Hormel
> "solution-added" meats to traditional grocery-store cuts of meat?
>
> 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.
>

SuperTarget, SuperWalmart, etc.. are all about making money for the parent
corporation & stockholders at any expense. Quality of product and customer
service/employee relations are only ficticious ideas planted in the minds of
the marketing folks.

Sadly, your last comment about them losing business back to the local
grocers is not realistic. Most of them are driven out of business first by
the big guys, and then you're stuck with only one place to shop. Yeah -
great prices! ( on shitty quality products )

"levelwave" > wrote in message
...
> Dave K. wrote:
>
> > 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.
>
>
> It's nothing new... Walmarts been doing it for years with their Thomas
> E. Wilson brand of variety horse meat... get used to it... It's the
> direction we're all inevitably heading in with the hordes of useless
> people in this world who demand their individually wrapped prepackaged
> single-serving foods... blame it on the people who eat Poptarts for
> breakfast...
>
> ~john!
>
>

I think it's more like they're watering the stock and hoping no one notices.
Kinda like 6 oz containers of yogurt suddenly appearing and sold at the
price of 8 oz. We have 3 major chains of grocery stores around here and 2
of them sell the Hormel pork. The other sells the unbrined stuff, so I buy
meat there when I can't make it to the local butcher (he closes earlier).

As for it's the direction we're ultimately headed.....probably, just like
farmed fish.

People have to decide what they want. If you want everything to be cheap,
then you're gonna have to live with some shortcuts. If you want quality,
you're gonna have to pay for it. Anyone notice why [non-food] stuff is so
cheap nowadays? Look where it's made.

Jack Walton

levelwave > wrote in message >...
> Dave K. wrote:
>
> > 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.
>
>
> It's nothing new... Walmarts been doing it for years with their Thomas
> E. Wilson brand of variety horse meat... get used to it... It's the
> direction we're all inevitably heading in with the hordes of useless
> people in this world who demand their individually wrapped prepackaged
> single-serving foods... blame it on the people who eat Poptarts for
> breakfast...
>
> ~john!

Agree with you John-most big stores get their meat already
cut/packaged/priced and case ready. However am seeing real "butcher"
shops doing well. Have a couple around me that slaughter their own
also. Yeah the prices are higher but paying $2.70 or so for a whole
fresh ham that is not 20%+ salt and sugar water is not a bad thing
even though the latter is only $1.12/#. My local slaughter
house/butcher just completed a major renovation so business is very
good-apparently a lot of people like the idea of buying their meat
from a butcher shop vs buying something that was factory prepared 500
miles away.

Am a bit prejudiced-worked my way through school as a butcher.

But must admit those crayovac wrapped briskets in Walmart are darn
good.

In article >,
"Emil Luca" > wrote:

> 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.

"Case-ready" meat is a big deal in the industry, and is being touted as
a way of reducing costs at your local grocer's because they no longer
need to keep (expensive) butchers on staff or maintain meat-cutting and
-packaging equipment -- it's all just cold storage now. Plus, the stores
are told, there is the benefit of a brand name (Hormel, etc.) on the
package. To each their own, I guess. I'll keep buying my meat at the
co-op.

sd

Jack Schidt® wrote:

>
> I think it's more like they're watering the stock and hoping no one notices.
> Kinda like 6 oz containers of yogurt suddenly appearing and sold at the
> price of 8 oz. We have 3 major chains of grocery stores around here and 2
> of them sell the Hormel pork. The other sells the unbrined stuff, so I buy
> meat there when I can't make it to the local butcher (he closes earlier).
>
> As for it's the direction we're ultimately headed.....probably, just like
> farmed fish.
>
> People have to decide what they want. If you want everything to be cheap,
> then you're gonna have to live with some shortcuts. If you want quality,
> you're gonna have to pay for it. Anyone notice why [non-food] stuff is so
> cheap nowadays? Look where it's made.
>
> Jack Walton
>
>
Say Jack,

Do you have any Whole Foods in your area. Their pork products are really
good, as is their beef and cluckers. I've given up on brining because of
their good pork and chickens.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Steve Wertz wrote:

> Sheeet. Next you know Tyson will be doing beef and pork. The
> beginning of the end is so near I can taste it.
>
> -sw


They already are...

www.tyson.com

"Welcome. You've known us for high quality chicken products for years,
now you can also count on Tyson to bring you the highest quality beef
and pork products"

~john!

"Steve Wertz" > wrote in message
...
> On Wed, 1 Oct 2003 13:57:38 -0500, "Dave K."
> > wrote:
>

> Sheeet. Next you know Tyson will be doing beef and pork. The
> beginning of the end is so near I can taste it.
>
> -sw

Too late. They have been doing beef and pork for over a year now. They
bought IBP. They now have something like a 25% share of the fresh meat
market.

Kathy

"Steve Wertz" > wrote in message
...
> On Thu, 2 Oct 2003 22:05:47 -0600, "K. Reece" > wrote:
>
> >> Sheeet. Next you know Tyson will be doing beef and pork. The
> >> beginning of the end is so near I can taste it.
> >>
> >> -sw
> >
> >Too late. They have been doing beef and pork for over a year now.
>
> I knew that - just being sarcastic.
>
> >They bought IBP.
>
> That I didn't know. Who would've ever thought chickens would becsome
> powerfull enough to buy steaks?
>
> I'm not at all for the consolidation and buyouts of all these big meat
> processing conglomerates. Time for me to invest in a few setak
> producing machines of my own.
>
> -sw

Me either. My DH actually works in one of the beef plants. We buy our beef
and pork from the tiny meat locker in the tiny town we live in. They
actually age the meat and none of it is "enhanced" with any "solution."

Kathy

levelwave wrote:

> Steve Wertz wrote:
>
>> Sheeet. Next you know Tyson will be doing beef and pork. The
>> beginning of the end is so near I can taste it.
>>
>> -sw
>
>
>
> They already are...
>
> www.tyson.com
>
> "Welcome. You've known us for high quality chicken products for years,
> now you can also count on Tyson to bring you the highest quality beef
> and pork products"
>
> ~john!
>
I can thank Tyson for totally cutting them out of my poultry habits. For
two reasons:

1. In the early days of man (in the 60's and 70's), they fed their
chickens meal made from fish parts. And you can surmise the rest. If I
wanted to eat fish, I would buy a salmon.

2. They got a law passed calling chicken at 28F "chilled." As a result,
they don't sell frozen chicken. It is the only way they can try and
competer with local, really fresh chicken. But, it normally fails
miserably.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Steve Wertz wrote:

> On Thu, 2 Oct 2003 22:05:47 -0600, "K. Reece" > wrote:
>
>
>>>Sheeet. Next you know Tyson will be doing beef and pork. The
>>>beginning of the end is so near I can taste it.
>>>
>>>-sw
>>
>>Too late. They have been doing beef and pork for over a year now.
>
>
> I knew that - just being sarcastic.
>
>
>>They bought IBP.
>
>
> That I didn't know. Who would've ever thought chickens would becsome
> powerfull enough to buy steaks?
>
> I'm not at all for the consolidation and buyouts of all these big meat
> processing conglomerates. Time for me to invest in a few setak
> producing machines of my own.
>
> -sw
There is one piece of good news. A few years back, they bought their way
into the fish business in the Northwest. But, thank god, they failed at
that. No longer in that business.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

K. Reece wrote:

> "Steve Wertz" > wrote in message
> ...
>
>>On Thu, 2 Oct 2003 22:05:47 -0600, "K. Reece" > wrote:
>>
>>
>>>>Sheeet. Next you know Tyson will be doing beef and pork. The
>>>>beginning of the end is so near I can taste it.
>>>>
>>>>-sw
>>>
>>>Too late. They have been doing beef and pork for over a year now.
>>
>>I knew that - just being sarcastic.
>>
>>
>>>They bought IBP.
>>
>>That I didn't know. Who would've ever thought chickens would becsome
>>powerfull enough to buy steaks?
>>
>>I'm not at all for the consolidation and buyouts of all these big meat
>>processing conglomerates. Time for me to invest in a few setak
>>producing machines of my own.
>>
>>-sw
>
>
> Me either. My DH actually works in one of the beef plants. We buy our beef
> and pork from the tiny meat locker in the tiny town we live in. They
> actually age the meat and none of it is "enhanced" with any "solution."
>
> Kathy
>
>
As far as I know, they do not enhance their beef. On the other hand,
they are known for slicing up cattle, while still alive.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"alzelt" > wrote in message
...
>
>
> >>On Thu, 2 Oct 2003 22:05:47 -0600, "K. Reece" > wrote:

> >
> > Me either. My DH actually works in one of the beef plants. We buy our
beef
> > and pork from the tiny meat locker in the tiny town we live in. They
> > actually age the meat and none of it is "enhanced" with any "solution."
> >
> > Kathy
> >
> >
> As far as I know, they do not enhance their beef. On the other hand,
> they are known for slicing up cattle, while still alive.
> --
> Alan
>
> "If you reject the food, ignore the customs, fear the religion, and
> avoid the people, you might better stay home."
> --James Michener

I've seen several people here complaining about getting beef that's been
enhanced with a solution. Several of the brands they mention come from
Tyson. They aren't labeled as Tyson and you pretty much have to know all
the brands they bought when they bought IBP to know which brands are theirs.
They own several pork brands now too.

We don't buy any of it.

Kathy

"alzelt" > wrote in message
...
>
>
> Jack Schidt® wrote:
>
> >
> > I think it's more like they're watering the stock and hoping no one
notices.
> > Kinda like 6 oz containers of yogurt suddenly appearing and sold at the
> > price of 8 oz. We have 3 major chains of grocery stores around here and
2
> > of them sell the Hormel pork. The other sells the unbrined stuff, so I
buy
> > meat there when I can't make it to the local butcher (he closes
earlier).
> >
> > As for it's the direction we're ultimately headed.....probably, just
like
> > farmed fish.
> >
> > People have to decide what they want. If you want everything to be
cheap,
> > then you're gonna have to live with some shortcuts. If you want
quality,
> > you're gonna have to pay for it. Anyone notice why [non-food] stuff is
so
> > cheap nowadays? Look where it's made.
> >
> > Jack Walton
> >
> >
> Say Jack,
>
> Do you have any Whole Foods in your area. Their pork products are really
> good, as is their beef and cluckers. I've given up on brining because of
> their good pork and chickens.
> --
> Alan
>

I have a place called 'Wild Oats' which is related to 'Bread and Circus'
which is probably related to Whole Foods (These aren't passive operations -
they're as businesslike as anyone else; read 'shark'). It's about an hour
from my house and I shop there when I'm in that area.

Otherwise, my local supermarket carries free range chicken, hormone free
beef and unbrined pork. The local small grocery and local butcher carries
unbrined pork as well.

I agree with you on the brining; for me it depends on the day and my mood,
but it's not absolutely necessary.

Jack Carne

"Steve Wertz" > wrote in message
...
> On Thu, 2 Oct 2003 22:05:47 -0600, "K. Reece" > wrote:
>
> >> Sheeet. Next you know Tyson will be doing beef and pork. The
> >> beginning of the end is so near I can taste it.
> >>
> >> -sw
> >
> >Too late. They have been doing beef and pork for over a year now.
>
> I knew that - just being sarcastic.
>
> >They bought IBP.
>
> That I didn't know. Who would've ever thought chickens would becsome
> powerfull enough to buy steaks?
>
> I'm not at all for the consolidation and buyouts of all these big meat
> processing conglomerates. Time for me to invest in a few setak
> producing machines of my own.
>
> -sw

The older I get, the more concerned I get about meat, in general. I've
almost completely stopped buying beef, and most pork, as my husband and I
agree it's not as good as it used to be in either flavor or texture. We live
in a small town in the heart of Tyson country, and even the pastor of my
mother's church is an inspector for their chicken operations here. His job
is to inspect chicken houses and ensure that the growers are doing things
right, and to act as an intermediary between grower and company. I asked him
once, recently, how old chickens are when they go to market. His reply was
something like 46 days. This did not surprise me, since I've noticed that
chickens aren't as big as they used to be. I also asked him if he eats
chicken. He said no. And for a Baptist preacher to pass on fried chicken...
well, that says something. :}

I went looking the other day for some pork for dinner, as a treat for my
husband, who loves pork loin. I could not find, in either of the two
supermarkets here OR at the local meat market, a single piece of pork that
had not been "enhanced with a solution of...". Not one. I ended up with some
pork chops, but they were probably injected too, in some part of their life.
I often wonder, when I am eating, what I am eating was eating before I eat
it. The hormones and chemicals they feed animals these days....

Were it not for perpetuation of the old redneck jokes and my husband's
incredibly soft heart toward live animals of any kind, I'd be tempted to get
myself a few chickens and a couple of pigs. I know how to kill, dress, cut
up and package both species, having been raised on a farm. Beef is not a
problem for us, as we so seldom eat it.

One more interesting (to me) note: My mother is a kidney dialysis patient,
as a result of polycystic kidney disease. She must tightly control her
sodium, potassium and phosphorus intake as a result. She is allowed "fresh
pork" but not smoked or cured pork. Yet another reason to consider raising
my own pigs. Hmmm....

Miss Jean, who rambles early in the morning.

On Fri, 03 Oct 2003 05:24:38 GMT, alzelt
> wrote:

>
>
>levelwave wrote:
>
>> Steve Wertz wrote:
>>
>>> Sheeet. Next you know Tyson will be doing beef and pork. The
>>> beginning of the end is so near I can taste it.
>>>
>>> -sw
>>
>>
>>
>> They already are...
>>
>> www.tyson.com
>>
>> "Welcome. You've known us for high quality chicken products for years,
>> now you can also count on Tyson to bring you the highest quality beef
>> and pork products"
>>
>> ~john!
>>
>I can thank Tyson for totally cutting them out of my poultry habits. For
>two reasons:
>
>1. In the early days of man (in the 60's and 70's), they fed their
>chickens meal made from fish parts. And you can surmise the rest. If I
>wanted to eat fish, I would buy a salmon.

Properly processed and fed fish meal is one of the finest of feed
ingredients for poultry. Emphasis on "properly processed" and
"properly fed" otherwise you're going to get some nasty tasting
poultry.

......Alan.


Post no bills

wrote:
>
> I've seen several people here complaining about getting beef that's been
> enhanced with a solution. Several of the brands they mention come from
> Tyson. They aren't labeled as Tyson and you pretty much have to know all
> the brands they bought when they bought IBP to know which brands are theirs.
> They own several pork brands now too.
>
> We don't buy any of it.
>
> Kathy

Does anybody know what all the beef/pork brands Tyson bought are?

This is a very interesting subject. I always worried about hormones being
fed/injected to animals we eat but never even thought about reading labels to find
out if they are adding something (like the enhancing solution being discussed
here) because I always thought that if they are going to add something that people
may find objectable, it won't appear on the label.

sundance
http://letsgetcooking.proboards21.com/index.cgi

> wrote in message
...
> wrote:
> >
> > I've seen several people here complaining about getting beef that's been
> > enhanced with a solution. Several of the brands they mention come from
> > Tyson. They aren't labeled as Tyson and you pretty much have to know
all
> > the brands they bought when they bought IBP to know which brands are
theirs.
> > They own several pork brands now too.
> >
> > We don't buy any of it.
> >
> > Kathy
>
> Does anybody know what all the beef/pork brands Tyson bought are?
>
> This is a very interesting subject. I always worried about hormones being
> fed/injected to animals we eat but never even thought about reading labels
to find
> out if they are adding something (like the enhancing solution being
discussed
> here) because I always thought that if they are going to add something
that people
> may find objectable, it won't appear on the label.
>
> sundance
> http://letsgetcooking.proboards21.com/index.cgi


The Thomas E. Wilson brand of beef is one of the big ones. I found this
page on the Tyson web site. It'll give you a hint of just how big they
really are. http://www.tysonfoodsinc.com/corpora...ts/default.asp
Anything labeled IBP is really Tyson.

Kathy

K. Reece wrote:

> "alzelt" > wrote in message
> ...
>
>>
>>>>On Thu, 2 Oct 2003 22:05:47 -0600, "K. Reece" > wrote:
>
>
> > >
>
>>>Me either. My DH actually works in one of the beef plants. We buy our
>
> beef
>
>>>and pork from the tiny meat locker in the tiny town we live in. They
>>>actually age the meat and none of it is "enhanced" with any "solution."
>>>
>>>Kathy
>>>
>>>
>>
>>As far as I know, they do not enhance their beef. On the other hand,
>>they are known for slicing up cattle, while still alive.
>>--
>>Alan
>>
>>"If you reject the food, ignore the customs, fear the religion, and
>>avoid the people, you might better stay home."
>> --James Michener
>
>
> I've seen several people here complaining about getting beef that's been
> enhanced with a solution. Several of the brands they mention come from
> Tyson. They aren't labeled as Tyson and you pretty much have to know all
> the brands they bought when they bought IBP to know which brands are theirs.
> They own several pork brands now too.
>
> We don't buy any of it.
>
> Kathy
>
>
Just a word of information for you. Just because you had some IBP that
was needled, it does not follow that all their meats are so treated.
They offer both needled and not. IBP, in of itself, does not produce
poor beef. They sell all grades of beef, as well as needled and not
needled.

I do know for a fact that some of Costco's beef comes from them, but is
NOT needled.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Jack Schidt® wrote:

> "alzelt" > wrote in message
> ...
>
>>
>>Jack Schidt® wrote:
>>
>>
>>>I think it's more like they're watering the stock and hoping no one
>
> notices.
>
>>>Kinda like 6 oz containers of yogurt suddenly appearing and sold at the
>>>price of 8 oz. We have 3 major chains of grocery stores around here and
>
> 2
>
>>>of them sell the Hormel pork. The other sells the unbrined stuff, so I
>
> buy
>
>>>meat there when I can't make it to the local butcher (he closes
>
> earlier).
>
>>>As for it's the direction we're ultimately headed.....probably, just
>
> like
>
>>>farmed fish.
>>>
>>>People have to decide what they want. If you want everything to be
>
> cheap,
>
>>>then you're gonna have to live with some shortcuts. If you want
>
> quality,
>
>>>you're gonna have to pay for it. Anyone notice why [non-food] stuff is
>
> so
>
>>>cheap nowadays? Look where it's made.
>>>
>>>Jack Walton
>>>
>>>
>>
>>Say Jack,
>>
>>Do you have any Whole Foods in your area. Their pork products are really
>>good, as is their beef and cluckers. I've given up on brining because of
>>their good pork and chickens.
>>--
>>Alan
>>
>
>
> I have a place called 'Wild Oats' which is related to 'Bread and Circus'
> which is probably related to Whole Foods (These aren't passive operations -
> they're as businesslike as anyone else; read 'shark'). It's about an hour
> from my house and I shop there when I'm in that area.
>
> Otherwise, my local supermarket carries free range chicken, hormone free
> beef and unbrined pork. The local small grocery and local butcher carries
> unbrined pork as well.
>
> I agree with you on the brining; for me it depends on the day and my mood,
> but it's not absolutely necessary.
>
> Jack Carne
>
>
We made a huge discovery about three years ago at Thanksgiving. Up until
that time, I always brined my turkey. One day I was browsing through
butcher departments at upscale supermarkets and organic shops and
noticed that they were all selling free range turkeys at a very low
price (compared to normal). If I remember, last year I paid about
$.75/lb for organic free range. The taste, juiciness and tenderness was
fantastic. Since I buy turkey about once a year, the need to buy a
steroid bird at $.25/lb is ludicrous. In fact, I noticed that
compliments for my turkey dinners went up when free range hit the menu.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"K. Reece" > wrote in message >...
> > wrote in message
> ...
> > wrote:
> > >
> > > I've seen several people here complaining about getting beef that's been
> > > enhanced with a solution. Several of the brands they mention come from
> > > Tyson. They aren't labeled as Tyson and you pretty much have to know
> all
> > > the brands they bought when they bought IBP to know which brands are
> theirs.
> > > They own several pork brands now too.
> > >
> > > We don't buy any of it.
> > >
> > > Kathy
> >
> > Does anybody know what all the beef/pork brands Tyson bought are?
> >
> > This is a very interesting subject. I always worried about hormones being
> > fed/injected to animals we eat but never even thought about reading labels
> to find
> > out if they are adding something (like the enhancing solution being
> discussed
> > here) because I always thought that if they are going to add something
> that people
> > may find objectable, it won't appear on the label.
> >
> > sundance
> > http://letsgetcooking.proboards21.com/index.cgi
>
>
> The Thomas E. Wilson brand of beef is one of the big ones. I found this
> page on the Tyson web site. It'll give you a hint of just how big they
> really are. http://www.tysonfoodsinc.com/corpora...ts/default.asp
> Anything labeled IBP is really Tyson.
>


And.....in the way of food for your beloved kitty or pooch as well as
yourself, Tyson supplies chicken for feed ingredients. They provide
their farms that raise chickens with freezers in which to store the
carcasses of chickens which died prior to shipping (injury or
disease). Those get collected and sent to pet food processors - to
produce poultry feed, cattle feed, and pet food. It's part of their
environmental policy. Instead of incinerating them, they feed them to
your pets. I love the euphemism - "residual product recycling." The
last paragraph is kind of revolting. They process these birds at a
facility which also processes birds for human consumption.


From their website: "Residual Products Recycling
The normal on-farm poultry mortality rate before harvest is
approximately three percent. This means our typical grower must handle
more than 16,000 pounds of dead chickens annually.

To keep these birds out of our environment, Tyson is experimenting
with providing our growers freezers to freeze the birds until they can
be picked up later. Freezing prevents bacteria growth and preserves
protein value for when the birds are recycled in Tyson plants such as
the River Valley Residual Products facility in Scranton, Arkansas.

At River Valley, dead birds make up only a small part of the nearly 30
million pounds of chicken and hog residual products a week, from farms
and Tyson production facilities, that are recycled into feed-grade
products for poultry feed, cattle feed, and pet food ingredients. With
state-of-the-art facilities such as this, Tyson recycles what was once
considered waste into useful products, while helping to preserve the
environment at the same time."

http://www.tysonfoodsinc.com/corpora...t.asp#Residual

Sandi

"Steve Wertz" > wrote in message
...
> On Fri, 03 Oct 2003 13:30:08 GMT, "Miss Jean"
> > wrote:
>
>
> >One more interesting (to me) note: My mother is a kidney dialysis
patient,
> >as a result of polycystic kidney disease. She must tightly control her
> >sodium, potassium and phosphorus intake as a result. She is allowed
"fresh
> >pork" but not smoked or cured pork. Yet another reason to consider
raising
> >my own pigs. Hmmm....
>
> I would think that smoked pork products would be OK as long as they're
> not brined beforehand (like ham). All the smoked pork products at the
> store would be brined, of course. Other than a little bit of salt in
> the rubs, most home-smoked pork is not brined). Just go light on the
> salt in the rubs.
>
> -sw

I hadn't thought of that. I'll check into it, as I do have a smoker. Thanks.

Miss Jean

"alzelt" > wrote in message
...
>
>
> K. Reece wrote:
>
> > "alzelt" > wrote in message
> > ...
> >
> >>
> >>>>On Thu, 2 Oct 2003 22:05:47 -0600, "K. Reece" > wrote:
> >
> >
> > > >
> >
> >>>Me either. My DH actually works in one of the beef plants. We buy our
> >
> > beef
> >
> >>>and pork from the tiny meat locker in the tiny town we live in. They
> >>>actually age the meat and none of it is "enhanced" with any "solution."
> >>>
> >>>Kathy
> >>>
> >>>
> >>
> >>As far as I know, they do not enhance their beef. On the other hand,
> >>they are known for slicing up cattle, while still alive.
> >>--
> >>Alan
> >>
> >>"If you reject the food, ignore the customs, fear the religion, and
> >>avoid the people, you might better stay home."
> >> --James Michener
> >
> >
> > I've seen several people here complaining about getting beef that's been
> > enhanced with a solution. Several of the brands they mention come from
> > Tyson. They aren't labeled as Tyson and you pretty much have to know
all
> > the brands they bought when they bought IBP to know which brands are
theirs.
> > They own several pork brands now too.
> >
> > We don't buy any of it.
> >
> > Kathy
> >
> >
> Just a word of information for you. Just because you had some IBP that
> was needled, it does not follow that all their meats are so treated.
> They offer both needled and not. IBP, in of itself, does not produce
> poor beef. They sell all grades of beef, as well as needled and not
> needled.
>
> I do know for a fact that some of Costco's beef comes from them, but is
> NOT needled.
> --
> Alan
>
> "If you reject the food, ignore the customs, fear the religion, and
> avoid the people, you might better stay home."
> --James Michener
>

When I managed the club restaurant, we bought IBP whole ribeye, and hand cut
our steaks from them to order. They were fine cuts of meat, great quality,
and un-enhanced with anything till I put the marinade on them. I'm sorry to
hear that Tyson has bought them out, and I hope that doesn't ruin the
quality I enjoyed. Not sure when Tyson bought IBP, so my concern may be
unjustified. I may have been buying Tyson beef anyway. This was 2 years ago.

Miss Jean, who is rambling tonight.

"Miss Jean" > wrote in message
.net...
Not sure when Tyson bought IBP, so my concern may be
> unjustified. I may have been buying Tyson beef anyway. This was 2 years
ago.
>
> Miss Jean, who is rambling tonight.
>
>

I can probably get the answer for you. My mom is the accountant for one of
they Tyson plants, and she should know... You may have very well had Tyson
beef. I'm sure I was told about the buyout, but I can't remember the exact
timing. I was in my senior year of undergrand and applying to grad schools
this time two years ago, so everything besides gre scores, applications, and
biochemistry never got stored in my head...

"Steve Wertz" > wrote in message
...
> On Wed, 1 Oct 2003 13:57:38 -0500, "Dave K."
> > wrote:
>
> >So now, if you want to buy a roast at our SuperTarget, you
> >have no choice but to get a Hormel roast with "up to 12% solution added."
> >I'm not sure if everything Hormel makes has that solution added, but the
two
> >roasts we looked at, chuck and top-round, had this solution added.
>
> Not only have I never seen brined/injected beef other than
> deli-stuff/corned beef, I never knew Hormel was in the beef business.
> That's scary.
>
> hormel is probably just buying from the sellknown packers,
> adulterating and repackaging it,and charging 3x as much as they bought
> and processed it for.
>
> Sheeet. Next you know Tyson will be doing beef and pork. The
> beginning of the end is so near I can taste it.
>
> -sw

Um, Tyson just bought IBP, one of the world's largest beef packers.

"Jimmy Tango" > wrote in message
k.net...
>
> Um, Tyson just bought IBP, one of the world's largest beef packers.
>
>

It's been more than "just"... It's been a little while's... quite
awhile's...

"K. Reece" > wrote in message
...
>
> It started about two years ago. The take over happened last March and IBP
> became fully Tyson in October of last year. That's when they did the one
to
> one stock exchange. Our paychecks were changed from IBP to Tyson in
> December of last year.
>
> The interesting part is IBP actually sued Tyson to force them to buy them
> out.
>
> Kathy
>
Hehe... Now, I don't need to call Mom (well I do, but not over this...)

Apparently, a lot of IBP's management practices have also been forced onto
Tyson... Mom complains a lot about how they've changed the internal computer
system that handles the books and etc.

"DRB" > wrote in message
m...
>
> "Miss Jean" > wrote in message
> .net...
> Not sure when Tyson bought IBP, so my concern may be
> > unjustified. I may have been buying Tyson beef anyway. This was 2 years
> ago.
> >
> > Miss Jean, who is rambling tonight.
> >
> >
>
> I can probably get the answer for you. My mom is the accountant for one
of
> they Tyson plants, and she should know... You may have very well had
Tyson
> beef. I'm sure I was told about the buyout, but I can't remember the
exact
> timing. I was in my senior year of undergrand and applying to grad
schools
> this time two years ago, so everything besides gre scores, applications,
and
> biochemistry never got stored in my head...
>

It started about two years ago. The take over happened last March and IBP
became fully Tyson in October of last year. That's when they did the one to
one stock exchange. Our paychecks were changed from IBP to Tyson in
December of last year.

The interesting part is IBP actually sued Tyson to force them to buy them
out.

Kathy

"alzelt" > wrote in message
...
>
>
> K. Reece wrote:
>
> > "alzelt" > wrote in message
> > ...

> >>
> >>As far as I know, they do not enhance their beef. On the other hand,
> >>they are known for slicing up cattle, while still alive.
> >>--
> >>Alan
>
> >
> > I've seen several people here complaining about getting beef that's been
> > enhanced with a solution. Several of the brands they mention come from
> > Tyson. They aren't labeled as Tyson and you pretty much have to know
all
> > the brands they bought when they bought IBP to know which brands are
theirs.
> > They own several pork brands now too.
> >
> > We don't buy any of it.
> >
> > Kathy
> >
> >
> Just a word of information for you. Just because you had some IBP that
> was needled, it does not follow that all their meats are so treated.
> They offer both needled and not. IBP, in of itself, does not produce
> poor beef. They sell all grades of beef, as well as needled and not
> needled.
>
> I do know for a fact that some of Costco's beef comes from them, but is
> NOT needled.
> --
> Alan

Here's some information for you, my husband works at the world's largest
beef packing plant. At full production capacity they can process 5800 head
a day. It was formerly owned by IBP. It is now owned by Tyson. I said we
don't buy grocery store beef. We buy our meat from a local butcher. I
didn't say *I* had any beef from IBP or Tyson that was enhanced. What I did
say was I had seen other people complaining about it.

I suspect you've never been in a beef packing plant and would have no idea
if they slice up live cattle or not. They don't.

Kathy

"DRB" > wrote in message
m...
>
> "K. Reece" > wrote in message
> ...
> > The interesting part is IBP actually sued Tyson to force them to buy
them
> > out.
> >
> > Kathy
> >
> Hehe... Now, I don't need to call Mom (well I do, but not over this...)
>
> Apparently, a lot of IBP's management practices have also been forced onto
> Tyson... Mom complains a lot about how they've changed the internal
computer
> system that handles the books and etc.
>

Interesting. They've changed quite a few things here to the Tyson methods
so I think they must be trying to blend the styles.

Kathy

"DRB" > wrote in message
m...
>
> "Jimmy Tango" > wrote in message
> k.net...
> >
> > Um, Tyson just bought IBP, one of the world's largest beef packers.
> >
> >
>
> It's been more than "just"... It's been a little while's... quite
> awhile's...
>
>

Two years ago.

"K. Reece" > wrote in message >...
> "alzelt" > wrote in message
> ...
> >
> >
> > K. Reece wrote:
>
>
> I suspect you've never been in a beef packing plant and would have no idea
> if they slice up live cattle or not. They don't.
>
> Kathy

Washington state investigated IBP for that very thing Kathy.
Butchering live animals. WA state department of ag now as the ability
to drop in unannounced at that plant to check for live animal handling
compliance - especially in regard to stunning and proper training in
use of the equipment.
This is from the WA state Department of Agriculture report as a result
of the complaints:

Continues existing training programs for employees and supervisors
responsible for handling live animals. These programs address
stunning, handling live animals, signs of sensibility in animals, and
legal requirements for handling live animals.
Continues hands-on training for stunners to ensure that only
experienced, well-trained employees carry out stunning operations.
Implements a training program to educate employees down the line from
stunning and sticking operations on signs of sensibility in animals.

"S.Dunlap" > wrote in message
om...
> Washington state investigated IBP for that very thing Kathy.
> Butchering live animals. WA state department of ag now as the ability
> to drop in unannounced at that plant to check for live animal handling
> compliance - especially in regard to stunning and proper training in
> use of the equipment.
> This is from the WA state Department of Agriculture report as a result
> of the complaints:
>
> Continues existing training programs for employees and supervisors
> responsible for handling live animals. These programs address
> stunning, handling live animals, signs of sensibility in animals, and
> legal requirements for handling live animals.
> Continues hands-on training for stunners to ensure that only
> experienced, well-trained employees carry out stunning operations.
> Implements a training program to educate employees down the line from
> stunning and sticking operations on signs of sensibility in animals.

Sounds like it was one plant. Hopefully they've fixed the problems by now.

Kathy

K. Reece wrote:

> "alzelt" > wrote in message
> ...
>
>>
>>K. Reece wrote:
>>
>>
>>>"alzelt" > wrote in message
...
>
>
>>>>As far as I know, they do not enhance their beef. On the other hand,
>>>>they are known for slicing up cattle, while still alive.
>>>>--
>>>>Alan
>>
>>>I've seen several people here complaining about getting beef that's been
>>>enhanced with a solution. Several of the brands they mention come from
>>>Tyson. They aren't labeled as Tyson and you pretty much have to know
>
> all
>
>>>the brands they bought when they bought IBP to know which brands are
>
> theirs.
>
>>>They own several pork brands now too.
>>>
>>>We don't buy any of it.
>>>
>>>Kathy
>>>
>>>
>>
>>Just a word of information for you. Just because you had some IBP that
>>was needled, it does not follow that all their meats are so treated.
>>They offer both needled and not. IBP, in of itself, does not produce
>>poor beef. They sell all grades of beef, as well as needled and not
>>needled.
>>
>>I do know for a fact that some of Costco's beef comes from them, but is
>>NOT needled.
>>--
>>Alan
>
>
> Here's some information for you, my husband works at the world's largest
> beef packing plant. At full production capacity they can process 5800 head
> a day. It was formerly owned by IBP. It is now owned by Tyson. I said we
> don't buy grocery store beef. We buy our meat from a local butcher. I
> didn't say *I* had any beef from IBP or Tyson that was enhanced. What I did
> say was I had seen other people complaining about it.
>
> I suspect you've never been in a beef packing plant and would have no idea
> if they slice up live cattle or not. They don't.
>
> Kathy
>
>
I suspect you are devoid of knowledge, too. IBP was fined in the State
of Washington for such a process. Workers provided video tapes of such
practice. To even think it does not happen is to truly be naive. Oh, and
for the record, I used to work for a company that sold packaging systems
for manufacturers, including meat packing plants. As a result, I have
been in several IBP plants, often.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener