"Moe DeLoughan" > wrote in message
...
> On 5/2/2014 4:53 PM, Julie Bove wrote:
>>
>> "Janet Wilder" > wrote in message
>> eb.com...
>>> On 5/1/2014 11:22 PM, Julie Bove wrote:
>>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On 2 May 2014 03:57:04 GMT, notbob wrote:
>>>>>
>>>>>> On 2014-05-02, Sqwertz > wrote:
>>>>>>
>>>>>>> It's still the one I mentioned the first ten times this question
>>>>>>> has
>>>>>>> been asked. Hasn't changed!
>>>>>>
>>>>>> C'mon Steve, 99.9% of all Qs asked on rfc have been asked 10X
>>>>>> before.
>>>>>> They'll be asked again, another "ten times". Who cares?
>>>>>
>>>>> Not Julie, that's for sure. She says she doesn't like steaks, so WTF
>>>>> she's asking is anyone's guess.
>>>>
>>>> Because my husband and daughter love steaks! I can't keep paying
>>>> $22.99
>>>> per pound to get a good steak.
>>>>>
>>>>> I just get a little perturbed when somebody asks a question and
>>>>> doesn't really give a flying **** about the answer. Which is the
>>>>> M.O.
>>>>> for many of her threads.
>>>>
>>>> But I doooo care. Which is why I asked.
>>>>>
>>>>> ObFood: Carnitas burrito with grilled onions, beans, and cheese for
>>>>> dinner.
>>>>
>>>> I have a hummus wrap with white onions and tomatoes. Kalamatta olives
>>>> on the side.
>>>
>>> Sam's Club and Costco carry good rib eyes
>>
>> I've never been to Sam's but you have to buy so much meat at Costco,
>> it's rarely worth it.
>
> Sheezus. There's two of us in my household. Costco sells steaks in
> packages of four. We split one steak per meal. So - four meal per package
> is too large for you?
> What's a freezer for?

You might like to freeze meat. I don't usually. I will freeze some cooked
meat but not steak. Not usually anyway.

"jmcquown" > wrote in message
...
> On 5/5/2014 9:10 AM, Moe DeLoughan wrote:
>> On 5/2/2014 4:53 PM, Julie Bove wrote:
>>>
>>>
>>> I've never been to Sam's but you have to buy so much meat at Costco,
>>> it's rarely worth it.
>>
>> Sheezus. There's two of us in my household. Costco sells steaks in
>> packages of four. We split one steak per meal. So - four meal per
>> package is too large for you?
>> What's a freezer for?
>
> According to the thread where she lost a lot of food due to a 15 hour
> power outage, she allegedly cooks all the meat she buys and then freezes
> it. I can't think of a better way to ruin a $22.99/lb, unidentified cut
> of steak.

I would never do that! The only meats I cook and put in the freezer are
hamburger and hamburger based things like meatloaf and chicken.

"sf" > wrote in message
...
> On Mon, 05 May 2014 08:10:24 -0500, Moe DeLoughan >
> wrote:
>
>> Sheezus. There's two of us in my household. Costco sells steaks in
>> packages of four. We split one steak per meal. So - four meal per
>> package is too large for you?
>> What's a freezer for?
>
> Freezing mini-meat loaves.

Yes. I would never freeze a steak. I only buy steaks as needed.

On 5/5/2014 1:39 PM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> On Mon, 05 May 2014 08:10:24 -0500, Moe DeLoughan >
>> wrote:
>>
>>> Sheezus. There's two of us in my household. Costco sells steaks in
>>> packages of four. We split one steak per meal. So - four meal per
>>> package is too large for you?
>>> What's a freezer for?
>>
>> Freezing mini-meat loaves.
>
> Yes. I would never freeze a steak. I only buy steaks as needed.

I will agree with you there. Steaks really are best when fresh.
However, since the price of beef is going up, and is projected to go
up a lot more, I've decided I'll stockpile me some steaks. Worst case
scenario, I'll use them as small roasts.

"Julie Bove" > wrote in news:lk8lte$9go$1@dont-
email.me:

>
> "sf" > wrote in message
> ...
>> On Mon, 05 May 2014 08:10:24 -0500, Moe DeLoughan >
>> wrote:
>>
>>> Sheezus. There's two of us in my household. Costco sells steaks in
>>> packages of four. We split one steak per meal. So - four meal per
>>> package is too large for you?
>>> What's a freezer for?
>>
>> Freezing mini-meat loaves.
>
> Yes. I would never freeze a steak. I only buy steaks as needed.

Same here. Freezing seems to make it watery when it gets defrosted.

--
Jax

Moe DeLoughan wrote:
>Brooklyn1 wrote:
>
>> I occasionally shop Sam's Club, if I ask their meat department will
>> wrap one ribeye or as many as I want... every stupidmarket I've ever
>> been to will do the same... just gotta ask.
>
>I've asked at my local Costco; they turned me down. They said they are
>not allowed to do custom cutting. I wanted a loin roast, so I asked if
>they could just sell me part of the loin without cutting it into
>steaks. Less work for them if you think about it, but the meat guy
>apologized and said they're not allowed to do that.

Where do you live? Here in the New England area every supermarket
meat department that employs meat cutters will do custom cuts same as
though it were a stand alone butcher shop. Walmart won't becaeu they
have no meat cutters but Sam's Club and BJs will..., I don't know
about Costco, there are none near me. In fact several of the chain
stupidmarkets where I live have TWO meat departments, one for packaged
and one for custom, and custom cutting is free and the meat is the
same price as packaged:
http://www.pricechopper.com/fresh_ideas/meat
They sell various meat packs too, click the small link buttons
directly under the blue bar to see the various packs:
http://www.pricechopper.com/savings/...-savings-packs
For those desiring fancy schmancy meat:
http://www.pricechopper.com/savings/chiappetti-meat-co
The one thing they won't do is custom grind, no meat department is
going to clean a machine they are in the midst of using for one kind
of meat to grind yours, and if they have a clean grinder they are not
going to fercockt it up for you, certainly not for your measly 1 pound
.... professional grinders are huge, they hold 2-3 pounds in the body,
put a pound into a clean machine nothing will come out, in a machine
being used your pound will push out what was being ground, your pound
will remain in the machine. This store sells several types of ground
beef. But still I advise everyone to grind their own. I buy most
meat at the small Tops Market in town, they employ very knowlegeable
butchers, all their beef is USDA Choice, I've never been refused
custom service... not at any market.
http://www.topsmarkets.com/Departments/Meat/

"Brooklyn1" > wrote in message
...
> Moe DeLoughan wrote:
>>Brooklyn1 wrote:
>>
>>> I occasionally shop Sam's Club, if I ask their meat department will
>>> wrap one ribeye or as many as I want... every stupidmarket I've ever
>>> been to will do the same... just gotta ask.
>>
>>I've asked at my local Costco; they turned me down. They said they are
>>not allowed to do custom cutting. I wanted a loin roast, so I asked if
>>they could just sell me part of the loin without cutting it into
>>steaks. Less work for them if you think about it, but the meat guy
>>apologized and said they're not allowed to do that.
>
> Where do you live? Here in the New England area every supermarket
> meat department that employs meat cutters will do custom cuts same as
> though it were a stand alone butcher shop. Walmart won't becaeu they
> have no meat cutters but Sam's Club and BJs will..., I don't know
> about Costco, there are none near me. In fact several of the chain
> stupidmarkets where I live have TWO meat departments, one for packaged
> and one for custom, and custom cutting is free and the meat is the
> same price as packaged:
> http://www.pricechopper.com/fresh_ideas/meat
> They sell various meat packs too, click the small link buttons
> directly under the blue bar to see the various packs:
> http://www.pricechopper.com/savings/...-savings-packs
> For those desiring fancy schmancy meat:
> http://www.pricechopper.com/savings/chiappetti-meat-co
> The one thing they won't do is custom grind, no meat department is
> going to clean a machine they are in the midst of using for one kind
> of meat to grind yours, and if they have a clean grinder they are not
> going to fercockt it up for you, certainly not for your measly 1 pound
> ... professional grinders are huge, they hold 2-3 pounds in the body,
> put a pound into a clean machine nothing will come out, in a machine
> being used your pound will push out what was being ground, your pound
> will remain in the machine. This store sells several types of ground
> beef. But still I advise everyone to grind their own. I buy most
> meat at the small Tops Market in town, they employ very knowlegeable
> butchers, all their beef is USDA Choice, I've never been refused
> custom service... not at any market.
> http://www.topsmarkets.com/Departments/Meat/

Costco doesn't really do custom things. They do make cakes to order but I
think you have to choose from various designs. The only custom there might
be the flavors/colors and the writing on the cake.

"Sqwertz" > wrote in message
...
> On Mon, 05 May 2014 09:46:57 -0400, jmcquown wrote:
>
>> I asked the butcher and he sighed. He said the new management didn't
>> allow them to grind anything but beef. Then he got a little angry and
>> said you know what? I've been a butcher for over 20 years, I know how
>> to clean a grinder! So he ground some pork for me. That Albertson's
>> didn't stick around long.
>
> In the late 80's early 90's the Hindus, Muslims, and Jews sued (or
> threatened to sue) Albertsons, Luckys and Safeway, (IIRC) for not
> cleaning their grinders "properly" between grindings of pork and beef.
> The religious freaks maintained that separate grinders should be used
> for pork and beef.
>
> Now most grocery stores won't grind pork at all, only beef.
> Pork only comes pre-ground/pre-packaged.

Ah, that makes sense!

On 5/5/2014 4:32 PM, Sqwertz wrote:
> On Mon, 05 May 2014 09:46:57 -0400, jmcquown wrote:
>
>> I asked the butcher and he sighed. He said the new management didn't
>> allow them to grind anything but beef. Then he got a little angry and
>> said you know what? I've been a butcher for over 20 years, I know how
>> to clean a grinder! So he ground some pork for me. That Albertson's
>> didn't stick around long.
>
> In the late 80's early 90's the Hindus, Muslims, and Jews sued (or
> threatened to sue) Albertsons, Luckys and Safeway, (IIRC) for not
> cleaning their grinders "properly" between grindings of pork and beef.
> The religious freaks maintained that separate grinders should be used
> for pork and beef.
>
> Now most grocery stores won't grind pork at all, only beef.
> Pork only comes pre-ground/pre-packaged.

Oh, bullshit. The *real* story is that that was the time of the major
shift in meat processing moving from the butcher shop/grocery to the
slaughter/processing plants. The big meat processors broke their
unions, slashed wages and cut benefits, then they began hiring
immigrants for cheap labor. They're one of the biggest enticers of
illegal immigrants into the country, since it's their way to avoid
workers demanding their legal rights under the labor laws, which
they'd have if they hired citizens. They then also began doing more of
the meat processing on-site, using their cheap labor. This provided a
cost savings to the grocery stores, who began offering more and more
pre-packaged meats and considerably reduced their on-site butchering
services. Nowdays, even stores that still have butchers on staff
seldom purchase whole sides or carcasses. They buy their bulk meat by
the case, and do a bit of trimming and cutting - stuff at a level that
doesn't require much time or expertise. They don't even have to grind
their meat onsite; they just buy it pre-ground by the case. Saves them
money and time. Why do you think the bad meat recalls cover such huge
geographic areas? Because it was processed at *one* location, then
distributed throughout the country. It's also why meat is much more
contaminated than it used to be: it's now cut, processed, and packaged
at the slaughterhouse by unskilled workers under horrendous
conditions. Grocery stores and butcher shops are considerably more
sanitary places to cut and process meat, but most of it isn't
happening there anymore.

On Thursday, May 1, 2014 9:19:28 PM UTC-4, Julie Bove wrote:
> And why? Not being a steak lover myself (although I was as a child), I
>
> never know what kind to buy. I know that the NY steaks from Central Market
>
> at $22.99 per pound are very good but they're so expensive, I will only buy
>
> them for special occasions. They had some grass fed top round (I think that
>
> was what it was) on sale for $8.49 (reg $8.99) so I just bought that. I had
>
> asked for 4 but when I realized how huge they were, I only got three. When
>
> I saw them in the case, each one had sort of a little division of fat down
>
> the middle so I assumed each one was two steaks. Wrong! These were very
>
> juicy though and look like they would be good.
>
>
>
> It would seem that they have changed the names of some of the steaks from
>
> back when I used to eat them. I am familiar with Spencer, T Bone and Fillet
>
> Mignon but I didn't see any of those. They may well have been there but I
>
> missed them. My mind just of went blank when looking at the meat. Then I
>
> saw the sale sign and just too that.

Never had a hanger steak, so...???Is that the same as a chuck eye?
#1. Dry aged 8 oz Filet Mignon; I may get arguments here because this cut does not have much marbleing, but what a wonderful flavour when cooked between med. rare and medium. Some places top it with a bernaise sauce, but I've never had that.
#2. Dry aged NY Sirloin(aka Strip Loin). Very nice.
#3. Rib Eye. I've never had one that was dry aged. But they are very good.
And then there are the others which are also good i.e. T-Bone and Porter House.
Top round is OK, but it has some chew to it. French it, IOW pound with tenderizer mallet. It becomes more edible, but still has a bit of a chew.
Center cut Top sirloin is also good. The bottom sirloin can be good, but you need to identify the gristle and cut it out.
You can eat certain parts of the eye of round, but they are very chewy. And certain parts of the eye of round are inedible when cooked dry as a steak.. The eye of round has different rates of tenderness; it depends on where it is cut from. But it is generally a steak to be avoided.
And for all the German Haters: Eat outside round steaks; done over charcoal. Wonderful flavour even though it takes an hour to chew a one ounce mouthful.

On Thursday, May 1, 2014 11:41:43 PM UTC-4, Sqwertz wrote:
> On Thu, 1 May 2014 18:19:28 -0700, Julie Bove wrote:
>
>
>
> > And why?
>
>
>
> It's still the one I mentioned the first ten times this question has
>
> been asked. Hasn't changed!
>
>
>
> -sw

High. This is my first post here. Could you direct me to a website where it is explained what is meant by dry cooking?
Please and thanks.

On Friday, May 2, 2014 8:36:22 AM UTC-4, jmcquown wrote:
> On 5/1/2014 11:36 PM, Cheri wrote:
>
> >
>
> > "Julie Bove" > wrote in message
>
> > ...
>
> >> And why? Not being a steak lover myself (although I was as a child),
>
> >> I never know what kind to buy. I know that the NY steaks from Central
>
> >> Market at $22.99 per pound are very good but they're so expensive, I
>
> >> will only buy them for special occasions.
>
> >
>
> > Personally, I like rib steak, but I also like chuck eye steak. Chuck eye
>
> > was on sale last week for 4.99 a pound, so I bought several.
>
> >
>
> > Cheri
>
> >
>
>
>
> I haven't seen a chuck eye steak in a while. I agree, they're very tasty!
>
>
>
> Jill

I've never seen a chuck eye steak here. They don't sell 'chuck' here. I think that a blade steak = chuck steak. We used to have chuck steaks, but they changed the nomenclature. I could always purchase a blade steak, and cut out the eye muscle. Is this 'hanger' steak?

On Tue, 13 May 2014 12:11:53 -0700 (PDT), A Moose in Love
> wrote:

> I think that a blade steak = chuck steak. We used to have chuck steaks, but they changed the nomenclature. I could always purchase a blade steak, and cut out the eye muscle. Is this 'hanger' steak?

No. Open image to see where a (only one per animal) hanger steak is
found.
http://peninsulaeatz.files.wordpress...gram.jpg?w=500


--

Good Food.
Good Friends.
Good Memories.

On 5/13/2014 1:07 PM, A Moose in Love wrote:
> Never had a hanger steak, so...???
Shut up Nazi, no one wants to hear one more word from you.


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."

On 5/13/2014 1:10 PM, A Moose in Love wrote:
> High. This is my first post here.

Liar.

Shut up Nazi, no one wants to hear one more word from you.


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."

On 5/13/2014 1:11 PM, A Moose in Love wrote:
> Is this 'hanger' steak?
Shut up Nazi, no one wants to hear one more word from you.


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."

================================================== ===========
TOPIC HAS NOTHING TO DO WITH CANADIAN NEWSGROUPS - DROP DEAD
================================================== ===========


On 5/14/2014 10:17 AM, nazi hunter wrote:
I recognize that I'm a troll and spammer into non-relevant groups. It's
because I'm a total ass. Killfile me and save time and space.