Smart and final had 8-10 pound bone in ribeye roasts, marked down a
second time, to $16.02 each.

Glad I just made some space in my freezer.

On 1/9/2020 12:17 PM, Sqwertz wrote:
> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent wrote:
>
>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>> second time, to $16.02 each.
>>
>> Glad I just made some space in my freezer.
>
> How grey/green are they?
>
> As long as they were cryovac (no leakers) and red, I'd buy them.
> It's a shame having to freeze such big chunks, though. They're hard
> to defrost and cook properly without "aging" any more.
>
> I don't do marked down store-wrapped meat as they're usually showing
> (and tasting) their age.
>
> -sw
>


They were red. I will cut most into steaks, I imagine.

On Thursday, January 9, 2020 at 12:19:50 PM UTC-10, Taxed and Spent wrote:
> On 1/9/2020 12:17 PM, Sqwertz wrote:
> > On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent wrote:
> >
> >> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> >> second time, to $16.02 each.
> >>
> >> Glad I just made some space in my freezer.
> >
> > How grey/green are they?
> >
> > As long as they were cryovac (no leakers) and red, I'd buy them.
> > It's a shame having to freeze such big chunks, though. They're hard
> > to defrost and cook properly without "aging" any more.
> >
> > I don't do marked down store-wrapped meat as they're usually showing
> > (and tasting) their age.
> >
> > -sw
> >
>
>
> They were red. I will cut most into steaks, I imagine.

Funny colored meat doesn't bother me. Well, at least, funny colored beef doesn't anyway. I'll leave beef open in the fridge for a couple of weeks until they're good and ripe.

https://www.amazon.com/photos/shared...9h4GAxpzKclTb1

dsi1 wrote:
> On Thursday, January 9, 2020 at 12:19:50 PM UTC-10, Taxed and Spent wrote:
>> On 1/9/2020 12:17 PM, Sqwertz wrote:
>>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent wrote:
>>>
>>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>>>> second time, to $16.02 each.
>>>>
>>>> Glad I just made some space in my freezer.
>>>
>>> How grey/green are they?
>>>
>>> As long as they were cryovac (no leakers) and red, I'd buy them.
>>> It's a shame having to freeze such big chunks, though. They're hard
>>> to defrost and cook properly without "aging" any more.
>>>
>>> I don't do marked down store-wrapped meat as they're usually showing
>>> (and tasting) their age.
>>>
>>> -sw
>>>
>>
>>
>> They were red. I will cut most into steaks, I imagine.
>
> Funny colored meat doesn't bother me. Well, at least, funny colored beef doesn't anyway. I'll leave beef open in the fridge for a couple of weeks until they're good and ripe.
>
> https://www.amazon.com/photos/shared...9h4GAxpzKclTb1
>

Some of the asian restaurants hang dog carcasses until they are
damn near purple.

On 2020 Jan 9, , dsi1 wrote
(in >):

> Funny colored meat doesn't bother me. Well, at least, funny colored beef
> doesn't anyway. I'll leave beef open in the fridge for a couple of weeks
> until they're good and ripe.
>
> https://www.amazon.com/photos/shared...9h4GAxpzKclTb1

Those are nice looking rib eyes, but theyre not brown. I expected brown
from a couple of weeks in the fridge. It must be that fresh, salty Hawaiian
air.

leo

On Thursday, January 9, 2020 at 9:41:04 PM UTC-10, Leo wrote:
> On 2020 Jan 9, , dsi1 wrote
> (in >):
>
> > Funny colored meat doesn't bother me. Well, at least, funny colored beef
> > doesn't anyway. I'll leave beef open in the fridge for a couple of weeks
> > until they're good and ripe.
> >
> > https://www.amazon.com/photos/shared...9h4GAxpzKclTb1
>
> Those are nice looking rib eyes, but theyre not brown. I expected brown
> from a couple of weeks in the fridge. It must be that fresh, salty Hawaiian
> air.
>
> leo

That's the inside of the steaks when cut. The outside was dried up and scabby looking. Aged beef tends to have a peculiar look to it - it's more of a maroon color and has a granular appearance - it actually looks like it's frozen because of a lack of surface moisture. You can see by the sides that it's one dried up piece of meat. It's kind of a bummer that one's nice piece of meat shrinks 20 or more percent.

On 2020 Jan 10, , dsi1 wrote
(in >):

> That's the inside of the steaks when cut. The outside was dried up and scabby
> looking. Aged beef tends to have a peculiar look to it - it's more of a
> maroon color and has a granular appearance - it actually looks like it's
> frozen because of a lack of surface moisture. You can see by the sides that
> it's one dried up piece of meat. It's kind of a bummer that one's nice piece
> of meat shrinks 20 or more percent.

I didnt realize that the steaks were from a slab. Ive done the slab
stuff with whole deer that hung for a week inside a cloth shroud in mild
weather, so I know what youre talking about

leo

On 1/9/20 2:55 PM, dsi1 wrote:
> On Thursday, January 9, 2020 at 12:19:50 PM UTC-10, Taxed and Spent wrote:
>> On 1/9/2020 12:17 PM, Sqwertz wrote:
>>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent wrote:
>>>
>>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>>>> second time, to $16.02 each.
>>>>
>>>> Glad I just made some space in my freezer.
>>>
>>> How grey/green are they?
>>>
>>> As long as they were cryovac (no leakers) and red, I'd buy them.
>>> It's a shame having to freeze such big chunks, though. They're hard
>>> to defrost and cook properly without "aging" any more.
>>>
>>> I don't do marked down store-wrapped meat as they're usually showing
>>> (and tasting) their age.
>>>
>>> -sw
>>>
>>
>>
>> They were red. I will cut most into steaks, I imagine.
>
> Funny colored meat doesn't bother me. Well, at least, funny colored beef doesn't anyway. I'll leave beef open in the fridge for a couple of weeks until they're good and ripe.
>
> https://www.amazon.com/photos/shared...9h4GAxpzKclTb1
>

How does it taste after a short dry age? How do you prevent the steaks
from obtaining the smell of other foods while in the fridge?

--
Daniel

Visit me at: gopher://gcpp.world

On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> wrote:

>Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>second time, to $16.02 each.
>
>Glad I just made some space in my freezer.

I still can't get past this 'used meat' description. It's weird.

On 2020-01-10 5:49 p.m., Je�us wrote:
> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> > wrote:
>
>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>> second time, to $16.02 each.
>>
>> Glad I just made some space in my freezer.
>
> I still can't get past this 'used meat' description. It's weird.
>

It is an odd marketing gimmick.

On Fri, 10 Jan 2020 18:51:33 -0500, Dave Smith
> wrote:

>On 2020-01-10 5:49 p.m., Je?us wrote:
>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
>> > wrote:
>>
>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>>> second time, to $16.02 each.
>>>
>>> Glad I just made some space in my freezer.
>>
>> I still can't get past this 'used meat' description. It's weird.
>>
>
>It is an odd marketing gimmick.

Sounds like vomit to me.

On 1/10/2020 5:49 PM, Je�us wrote:
> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> > wrote:
>
>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>> second time, to $16.02 each.
>>
>> Glad I just made some space in my freezer.
>
> I still can't get past this 'used meat' description. It's weird.
>
A term used on RFC for years when referring to marked down goods. Not
sure when it started, but some years ago.

On Friday, January 10, 2020 at 2:27:01 PM UTC-10, Ed Pawlowski wrote:
> On 1/10/2020 5:49 PM, Je�us wrote:
> > On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> > > wrote:
> >
> >> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> >> second time, to $16.02 each.
> >>
> >> Glad I just made some space in my freezer.
> >
> > I still can't get past this 'used meat' description. It's weird.
> >
> A term used on RFC for years when referring to marked down goods. Not
> sure when it started, but some years ago.

https://groups.google.com/d/msg/rec....4/g2PE-2ogtOAJ

On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
> On 1/9/20 2:55 PM, dsi1 wrote:
> > On Thursday, January 9, 2020 at 12:19:50 PM UTC-10, Taxed and Spent wrote:
> >> On 1/9/2020 12:17 PM, Sqwertz wrote:
> >>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent wrote:
> >>>
> >>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> >>>> second time, to $16.02 each.
> >>>>
> >>>> Glad I just made some space in my freezer.
> >>>
> >>> How grey/green are they?
> >>>
> >>> As long as they were cryovac (no leakers) and red, I'd buy them.
> >>> It's a shame having to freeze such big chunks, though. They're hard
> >>> to defrost and cook properly without "aging" any more.
> >>>
> >>> I don't do marked down store-wrapped meat as they're usually showing
> >>> (and tasting) their age.
> >>>
> >>> -sw
> >>>
> >>
> >>
> >> They were red. I will cut most into steaks, I imagine.
> >
> > Funny colored meat doesn't bother me. Well, at least, funny colored beef doesn't anyway. I'll leave beef open in the fridge for a couple of weeks until they're good and ripe.
> >
> > https://www.amazon.com/photos/shared...9h4GAxpzKclTb1
> >
>
> How does it taste after a short dry age? How do you prevent the steaks
> from obtaining the smell of other foods while in the fridge?
>
> --
> Daniel
>
> Visit me at: gopher://gcpp.world

It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.

There's a way to age meat using koji mold. I'll have to try it. All I have to do is rub some rotten rice on a steak and let it sit for 48 hours. This has the advantage of the steak not getting all shriveled. Well that's what I'm hoping.

https://www.youtube.com/watch?v=M_JwYJqQU3U

On Fri, 10 Jan 2020 17:02:43 -0800 (PST), dsi1
> wrote:

>On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
>> On 1/9/20 2:55 PM, dsi1 wrote:
>> > On Thursday, January 9, 2020 at 12:19:50 PM UTC-10, Taxed and Spent wrote:
>> >> On 1/9/2020 12:17 PM, Sqwertz wrote:
>> >>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent wrote:
>> >>>
>> >>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>> >>>> second time, to $16.02 each.
>> >>>>
>> >>>> Glad I just made some space in my freezer.
>> >>>
>> >>> How grey/green are they?
>> >>>
>> >>> As long as they were cryovac (no leakers) and red, I'd buy them.
>> >>> It's a shame having to freeze such big chunks, though. They're hard
>> >>> to defrost and cook properly without "aging" any more.
>> >>>
>> >>> I don't do marked down store-wrapped meat as they're usually showing
>> >>> (and tasting) their age.
>> >>>
>> >>> -sw
>> >>>
>> >>
>> >>
>> >> They were red. I will cut most into steaks, I imagine.
>> >
>> > Funny colored meat doesn't bother me. Well, at least, funny colored beef doesn't anyway. I'll leave beef open in the fridge for a couple of weeks until they're good and ripe.
>> >
>> > https://www.amazon.com/photos/shared...9h4GAxpzKclTb1
>> >
>>
>> How does it taste after a short dry age? How do you prevent the steaks
>> from obtaining the smell of other foods while in the fridge?
>>
>> --
>> Daniel
>>
>> Visit me at: gopher://gcpp.world
>
>It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.

But don't you get sick from eating a decomposing corpse?

On Friday, January 10, 2020 at 4:49:56 PM UTC-6, Jeßus wrote:
>
> I still can't get past this 'used meat' description. It's weird.
>
My Kroger calls them "Manager Specials" and some stores just call them what
they are, marked down meat.

On Friday, January 10, 2020 at 4:27:01 PM UTC-8, Ed Pawlowski wrote:
> On 1/10/2020 5:49 PM, Je�us wrote:
> > On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> > > wrote:
> >
> >> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> >> second time, to $16.02 each.
> >>
> >> Glad I just made some space in my freezer.
> >
> > I still can't get past this 'used meat' description. It's weird.
> >
> A term used on RFC for years when referring to marked down goods. Not
> sure when it started, but some years ago.

That was me. i brought the saying to this board, been calling marked down meat "used meat" for years.

On Friday, January 10, 2020 at 3:14:50 PM UTC-10, Bruce wrote:
> On Fri, 10 Jan 2020 17:02:43 -0800 (PST), dsi1
> > wrote:
>
> >On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
> >> On 1/9/20 2:55 PM, dsi1 wrote:
> >> > On Thursday, January 9, 2020 at 12:19:50 PM UTC-10, Taxed and Spent wrote:
> >> >> On 1/9/2020 12:17 PM, Sqwertz wrote:
> >> >>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent wrote:
> >> >>>
> >> >>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> >> >>>> second time, to $16.02 each.
> >> >>>>
> >> >>>> Glad I just made some space in my freezer.
> >> >>>
> >> >>> How grey/green are they?
> >> >>>
> >> >>> As long as they were cryovac (no leakers) and red, I'd buy them.
> >> >>> It's a shame having to freeze such big chunks, though. They're hard
> >> >>> to defrost and cook properly without "aging" any more.
> >> >>>
> >> >>> I don't do marked down store-wrapped meat as they're usually showing
> >> >>> (and tasting) their age.
> >> >>>
> >> >>> -sw
> >> >>>
> >> >>
> >> >>
> >> >> They were red. I will cut most into steaks, I imagine.
> >> >
> >> > Funny colored meat doesn't bother me. Well, at least, funny colored beef doesn't anyway. I'll leave beef open in the fridge for a couple of weeks until they're good and ripe.
> >> >
> >> > https://www.amazon.com/photos/shared...9h4GAxpzKclTb1
> >> >
> >>
> >> How does it taste after a short dry age? How do you prevent the steaks
> >> from obtaining the smell of other foods while in the fridge?
> >>
> >> --
> >> Daniel
> >>
> >> Visit me at: gopher://gcpp.world
> >
> >It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.
>
> But don't you get sick from eating a decomposing corpse?

As far as I know most everyone eats rotten corpse meat. Fresh corpse meat ain't really that great. The stuff I ate was just a little more rotten than most.

On Fri, 10 Jan 2020 20:00:06 -0800 (PST), dsi1
> wrote:

>On Friday, January 10, 2020 at 3:14:50 PM UTC-10, Bruce wrote:
>> On Fri, 10 Jan 2020 17:02:43 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
>> >>
>> >> How does it taste after a short dry age? How do you prevent the steaks
>> >> from obtaining the smell of other foods while in the fridge?
>> >>
>> >> --
>> >> Daniel
>> >>
>> >> Visit me at: gopher://gcpp.world
>> >
>> >It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.
>>
>> But don't you get sick from eating a decomposing corpse?
>
>As far as I know most everyone eats rotten corpse meat. Fresh corpse meat ain't really that great. The stuff I ate was just a little more rotten than most.

Well, as the philosopher said: To each their own.

"Jeßus" wrote in message ...

On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> wrote:

>Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>second time, to $16.02 each.
>
>Glad I just made some space in my freezer.

I still can't get past this 'used meat' description. It's weird.

===

LOL I use it too It has been on here for many many moons. Can't
remember who started it though

On Saturday, January 11, 2020 at 10:00:00 AM UTC-10, Ophelia wrote:
> "Jeßus" wrote in message ...
>
> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> > wrote:
>
> >Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> >second time, to $16.02 each.
> >
> >Glad I just made some space in my freezer.
>
> I still can't get past this 'used meat' description. It's weird.
>
> ===
>
> LOL I use it too It has been on here for many many moons. Can't
> remember who started it though

It was probably Brian Mailman in a 9 May 95 post.

On Friday, January 10, 2020 at 6:15:08 PM UTC-10, Bruce wrote:
> On Fri, 10 Jan 2020 20:00:06 -0800 (PST), dsi1
> > wrote:
>
> >On Friday, January 10, 2020 at 3:14:50 PM UTC-10, Bruce wrote:
> >> On Fri, 10 Jan 2020 17:02:43 -0800 (PST), dsi1
> >> > wrote:
> >>
> >> >On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
> >> >>
> >> >> How does it taste after a short dry age? How do you prevent the steaks
> >> >> from obtaining the smell of other foods while in the fridge?
> >> >>
> >> >> --
> >> >> Daniel
> >> >>
> >> >> Visit me at: gopher://gcpp.world
> >> >
> >> >It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.
> >>
> >> But don't you get sick from eating a decomposing corpse?
> >
> >As far as I know most everyone eats rotten corpse meat. Fresh corpse meat ain't really that great. The stuff I ate was just a little more rotten than most.
>
> Well, as the philosopher said: To each their own.

That's just as God intended. If someone wants to have their massive Wagyu tomahawk steaks covered in gold, that's what they should be having.

https://www.instagram.com/p/B5lDMCLl9xu/

"dsi1" wrote in message
...

On Saturday, January 11, 2020 at 10:00:00 AM UTC-10, Ophelia wrote:
> "Jeßus" wrote in message ...
>
> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> > wrote:
>
> >Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> >second time, to $16.02 each.
> >
> >Glad I just made some space in my freezer.
>
> I still can't get past this 'used meat' description. It's weird.
>
> ===
>
> LOL I use it too It has been on here for many many moons. Can't
> remember who started it though

It was probably Brian Mailman in a 9 May 95 post.

===

Dunno maybe it was. Who is the poster who comes in here once a year to
tell us about what she won with her foods? Oh heck she was here recently!

She went off to FB! I thought she used it first.

On Saturday, January 11, 2020 at 12:27:37 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 11, 2020 at 10:00:00 AM UTC-10, Ophelia wrote:
> > "Jeßus" wrote in message ...
> >
> > On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> > > wrote:
> >
> > >Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> > >second time, to $16.02 each.
> > >
> > >Glad I just made some space in my freezer.
> >
> > I still can't get past this 'used meat' description. It's weird.
> >
> > ===
> >
> > LOL I use it too It has been on here for many many moons. Can't
> > remember who started it though
>
> It was probably Brian Mailman in a 9 May 95 post.
>
> ===
>
> Dunno maybe it was. Who is the poster who comes in here once a year to
> tell us about what she won with her foods? Oh heck she was here recently!
>
> She went off to FB! I thought she used it first.

I just report the facts as I find them. She might have been the first if she used the term before 5-9-95, or as you guys say "9-5-95."

On 1/11/2020 4:04 PM, dsi1 wrote:
> On Friday, January 10, 2020 at 6:15:08 PM UTC-10, Bruce wrote:
>> On Fri, 10 Jan 2020 20:00:06 -0800 (PST), dsi1
>> > wrote:
>>
>>> On Friday, January 10, 2020 at 3:14:50 PM UTC-10, Bruce wrote:
>>>> On Fri, 10 Jan 2020 17:02:43 -0800 (PST), dsi1
>>>> > wrote:
>>>>
>>>>> On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
>>>>>>
>>>>>> How does it taste after a short dry age? How do you prevent the steaks
>>>>>> from obtaining the smell of other foods while in the fridge?
>>>>>>
>>>>>> --
>>>>>> Daniel
>>>>>>
>>>>>> Visit me at: gopher://gcpp.world
>>>>>
>>>>> It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.
>>>>
>>>> But don't you get sick from eating a decomposing corpse?
>>>
>>> As far as I know most everyone eats rotten corpse meat. Fresh corpse meat ain't really that great. The stuff I ate was just a little more rotten than most.
>>
>> Well, as the philosopher said: To each their own.
>
> That's just as God intended. If someone wants to have their massive Wagyu tomahawk steaks covered in gold, that's what they should be having.
>
> https://www.instagram.com/p/B5lDMCLl9xu/
>
That is a crazy story. He allegedly did not order them
https://thetakeout.com/salt-bae-gold...ice-1840931391

On 1/10/20 5:02 PM, dsi1 wrote:
> On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
>> On 1/9/20 2:55 PM, dsi1 wrote:
>>> On Thursday, January 9, 2020 at 12:19:50 PM UTC-10, Taxed and Spent wrote:
>>>> On 1/9/2020 12:17 PM, Sqwertz wrote:
>>>>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent wrote:
>>>>>
>>>>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>>>>>> second time, to $16.02 each.
>>>>>>
>>>>>> Glad I just made some space in my freezer.
>>>>>
>>>>> How grey/green are they?
>>>>>
>>>>> As long as they were cryovac (no leakers) and red, I'd buy them.
>>>>> It's a shame having to freeze such big chunks, though. They're hard
>>>>> to defrost and cook properly without "aging" any more.
>>>>>
>>>>> I don't do marked down store-wrapped meat as they're usually showing
>>>>> (and tasting) their age.
>>>>>
>>>>> -sw
>>>>>
>>>>
>>>>
>>>> They were red. I will cut most into steaks, I imagine.
>>>
>>> Funny colored meat doesn't bother me. Well, at least, funny colored beef doesn't anyway. I'll leave beef open in the fridge for a couple of weeks until they're good and ripe.
>>>
>>> https://www.amazon.com/photos/shared...9h4GAxpzKclTb1
>>>
>>
>> How does it taste after a short dry age? How do you prevent the steaks
>> from obtaining the smell of other foods while in the fridge?
>>
>> --
>> Daniel
>>
>> Visit me at: gopher://gcpp.world
>
> It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.
>
> There's a way to age meat using koji mold. I'll have to try it. All I have to do is rub some rotten rice on a steak and let it sit for 48 hours. This has the advantage of the steak not getting all shriveled. Well that's what I'm hoping.
>
> https://www.youtube.com/watch?v=M_JwYJqQU3U
>
One youtube vid, some time ago, described a method of covering the meat
with butter and aging it that way. I recall the guy thought it tasted
really good.

--
Daniel

Visit me at: gopher://gcpp.world

On Saturday, January 11, 2020 at 4:45:55 PM UTC-10, Ed Pawlowski wrote:
> On 1/11/2020 4:04 PM, dsi1 wrote:
> > On Friday, January 10, 2020 at 6:15:08 PM UTC-10, Bruce wrote:
> >> On Fri, 10 Jan 2020 20:00:06 -0800 (PST), dsi1
> >> > wrote:
> >>
> >>> On Friday, January 10, 2020 at 3:14:50 PM UTC-10, Bruce wrote:
> >>>> On Fri, 10 Jan 2020 17:02:43 -0800 (PST), dsi1
> >>>> > wrote:
> >>>>
> >>>>> On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
> >>>>>>
> >>>>>> How does it taste after a short dry age? How do you prevent the steaks
> >>>>>> from obtaining the smell of other foods while in the fridge?
> >>>>>>
> >>>>>> --
> >>>>>> Daniel
> >>>>>>
> >>>>>> Visit me at: gopher://gcpp.world
> >>>>>
> >>>>> It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.
> >>>>
> >>>> But don't you get sick from eating a decomposing corpse?
> >>>
> >>> As far as I know most everyone eats rotten corpse meat. Fresh corpse meat ain't really that great. The stuff I ate was just a little more rotten than most.
> >>
> >> Well, as the philosopher said: To each their own.
> >
> > That's just as God intended. If someone wants to have their massive Wagyu tomahawk steaks covered in gold, that's what they should be having.
> >
> > https://www.instagram.com/p/B5lDMCLl9xu/
> >
> That is a crazy story. He allegedly did not order them
> https://thetakeout.com/salt-bae-gold...ice-1840931391

I don't really care about what happened - who was wrong/right. The idea of covering a steak with gold is kinds amazing though. Perhaps that's trending - covering food with gold.

On Sunday, January 12, 2020 at 12:04:38 AM UTC-10, Daniel wrote:
> On 1/10/20 5:02 PM, dsi1 wrote:
> > On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
> >> On 1/9/20 2:55 PM, dsi1 wrote:
> >>> On Thursday, January 9, 2020 at 12:19:50 PM UTC-10, Taxed and Spent wrote:
> >>>> On 1/9/2020 12:17 PM, Sqwertz wrote:
> >>>>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent wrote:
> >>>>>
> >>>>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> >>>>>> second time, to $16.02 each.
> >>>>>>
> >>>>>> Glad I just made some space in my freezer.
> >>>>>
> >>>>> How grey/green are they?
> >>>>>
> >>>>> As long as they were cryovac (no leakers) and red, I'd buy them.
> >>>>> It's a shame having to freeze such big chunks, though. They're hard
> >>>>> to defrost and cook properly without "aging" any more.
> >>>>>
> >>>>> I don't do marked down store-wrapped meat as they're usually showing
> >>>>> (and tasting) their age.
> >>>>>
> >>>>> -sw
> >>>>>
> >>>>
> >>>>
> >>>> They were red. I will cut most into steaks, I imagine.
> >>>
> >>> Funny colored meat doesn't bother me. Well, at least, funny colored beef doesn't anyway. I'll leave beef open in the fridge for a couple of weeks until they're good and ripe.
> >>>
> >>> https://www.amazon.com/photos/shared...9h4GAxpzKclTb1
> >>>
> >>
> >> How does it taste after a short dry age? How do you prevent the steaks
> >> from obtaining the smell of other foods while in the fridge?
> >>
> >> --
> >> Daniel
> >>
> >> Visit me at: gopher://gcpp.world
> >
> > It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.
> >
> > There's a way to age meat using koji mold. I'll have to try it. All I have to do is rub some rotten rice on a steak and let it sit for 48 hours. This has the advantage of the steak not getting all shriveled. Well that's what I'm hoping.
> >
> > https://www.youtube.com/watch?v=M_JwYJqQU3U
> >
> One youtube vid, some time ago, described a method of covering the meat
> with butter and aging it that way. I recall the guy thought it tasted
> really good.
>
> --
> Daniel
>
> Visit me at: gopher://gcpp.world

I have seen that. I think I'd pass on that because it's wasting butter. Perhaps I could try it one day with butter-flavored Crisco. That would be only if I'd run out of any ideas.

"dsi1" wrote in message
...

On Saturday, January 11, 2020 at 12:27:37 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 11, 2020 at 10:00:00 AM UTC-10, Ophelia wrote:
> > "Jeßus" wrote in message
> > ...
> >
> > On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> > > wrote:
> >
> > >Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> > >second time, to $16.02 each.
> > >
> > >Glad I just made some space in my freezer.
> >
> > I still can't get past this 'used meat' description. It's weird.
> >
> > ===
> >
> > LOL I use it too It has been on here for many many moons. Can't
> > remember who started it though
>
> It was probably Brian Mailman in a 9 May 95 post.
>
> ===
>
> Dunno maybe it was. Who is the poster who comes in here once a year
> to
> tell us about what she won with her foods? Oh heck she was here
> recently!
>
> She went off to FB! I thought she used it first.

I just report the facts as I find them. She might have been the first if she
used the term before 5-9-95, or as you guys say "9-5-95."

==

LOL I dunno. Ahh yes ... Barb! Anyway, it was a Very Long Time ago so I
could be very wrong))

On Sunday, January 12, 2020 at 6:36:50 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 11, 2020 at 12:27:37 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, January 11, 2020 at 10:00:00 AM UTC-10, Ophelia wrote:
> > > "Jeßus" wrote in message
> > > ...
> > >
> > > On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> > > > wrote:
> > >
> > > >Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> > > >second time, to $16.02 each.
> > > >
> > > >Glad I just made some space in my freezer.
> > >
> > > I still can't get past this 'used meat' description. It's weird.
> > >
> > > ===
> > >
> > > LOL I use it too It has been on here for many many moons. Can't
> > > remember who started it though
> >
> > It was probably Brian Mailman in a 9 May 95 post.
> >
> > ===
> >
> > Dunno maybe it was. Who is the poster who comes in here once a year
> > to
> > tell us about what she won with her foods? Oh heck she was here
> > recently!
> >
> > She went off to FB! I thought she used it first.
>
> I just report the facts as I find them. She might have been the first if she
> used the term before 5-9-95, or as you guys say "9-5-95."
>
> ==
>
> LOL I dunno. Ahh yes ... Barb! Anyway, it was a Very Long Time ago so I
> could be very wrong))

I don't have any kind of special memory, I just did the research. It should be verified by a second party but that ain't gonna happen.

"dsi1" wrote in message
...

On Sunday, January 12, 2020 at 6:36:50 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 11, 2020 at 12:27:37 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, January 11, 2020 at 10:00:00 AM UTC-10, Ophelia wrote:
> > > "Jeßus" wrote in message
> > > ...
> > >
> > > On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
> > > > wrote:
> > >
> > > >Smart and final had 8-10 pound bone in ribeye roasts, marked down a
> > > >second time, to $16.02 each.
> > > >
> > > >Glad I just made some space in my freezer.
> > >
> > > I still can't get past this 'used meat' description. It's weird.
> > >
> > > ===
> > >
> > > LOL I use it too It has been on here for many many moons. Can't
> > > remember who started it though
> >
> > It was probably Brian Mailman in a 9 May 95 post.
> >
> > ===
> >
> > Dunno maybe it was. Who is the poster who comes in here once a year
> > to
> > tell us about what she won with her foods? Oh heck she was here
> > recently!
> >
> > She went off to FB! I thought she used it first.
>
> I just report the facts as I find them. She might have been the first if
> she
> used the term before 5-9-95, or as you guys say "9-5-95."
>
> ==
>
> LOL I dunno. Ahh yes ... Barb! Anyway, it was a Very Long Time ago so I
> could be very wrong))

I don't have any kind of special memory, I just did the research. It should
be verified by a second party but that ain't gonna happen.

===

If you did your research then I suspect it is correct

On Fri, 10 Jan 2020 18:51:33 -0500, Dave Smith
> wrote:

>On 2020-01-10 5:49 p.m., Je?us wrote:
>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
>> > wrote:
>>
>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>>> second time, to $16.02 each.
>>>
>>> Glad I just made some space in my freezer.
>>
>> I still can't get past this 'used meat' description. It's weird.
>>
>
>It is an odd marketing gimmick.

'Used' to me suggests it's been digested and excreted.

On Fri, 10 Jan 2020 19:26:57 -0500, Ed Pawlowski > wrote:

>On 1/10/2020 5:49 PM, Je?us wrote:
>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
>> > wrote:
>>
>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>>> second time, to $16.02 each.
>>>
>>> Glad I just made some space in my freezer.
>>
>> I still can't get past this 'used meat' description. It's weird.
>>
>A term used on RFC for years when referring to marked down goods. Not
>sure when it started, but some years ago.

Thanks for the explanation Ed. But why 'used'? In what way has the
meat been used? Strange.

On Fri, 10 Jan 2020 18:31:57 -0800 (PST), ImStillMags
> wrote:

>On Friday, January 10, 2020 at 4:27:01 PM UTC-8, Ed Pawlowski wrote:
>> On 1/10/2020 5:49 PM, Je?us wrote:
>> > On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
>> > > wrote:
>> >
>> >> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>> >> second time, to $16.02 each.
>> >>
>> >> Glad I just made some space in my freezer.
>> >
>> > I still can't get past this 'used meat' description. It's weird.
>> >
>> A term used on RFC for years when referring to marked down goods. Not
>> sure when it started, but some years ago.
>
>That was me. i brought the saying to this board, been calling marked down meat "used meat" for years.

Yeah. 'Used meat'. Brilliant way to describe discounted meat.
>

On Fri, 10 Jan 2020 17:17:32 -0800 (PST), "
> wrote:

>On Friday, January 10, 2020 at 4:49:56 PM UTC-6, Jeßus wrote:
>>
>> I still can't get past this 'used meat' description. It's weird.
>>
>My Kroger calls them "Manager Specials" and some stores just call them what
>they are, marked down meat.

That makes much more sense.

On 2020-01-12 5:57 p.m., Je�us wrote:
> On Fri, 10 Jan 2020 18:51:33 -0500, Dave Smith

>>>
>>> I still can't get past this 'used meat' description. It's weird.
>>>
>>
>> It is an odd marketing gimmick.
>
> 'Used' to me suggests it's been digested and excreted.
>


Yes indeed. That is why I suggested that it was an odd marketing gimmick.

That being said, odd marketing gimmicks sometimes work.

On 2020-01-12 5:59 p.m., Je�us wrote:
> On Fri, 10 Jan 2020 17:17:32 -0800 (PST), "
> > wrote:
>
>> On Friday, January 10, 2020 at 4:49:56 PM UTC-6, Jeßus wrote:
>>>
>>> I still can't get past this 'used meat' description. It's weird.
>>>
>> My Kroger calls them "Manager Specials" and some stores just call them what
>> they are, marked down meat.
>
> That makes much more sense.
>


The best marked down meat deal I ever saw was at a local Sobeys. I had
been out on a motorcycle ride with my buddy who told me about a deal he
had got on peameal bacon. It was chipotle flavoured and was on sake for
$1 per 1 lb. package. He said it was one day off its best before date
and it's bacon, so it won't go bad.

We stopped at the store so he could get more and it had been marked down
even more.... 25 cents !!! I bought 4 of them. The chipotle was very
mild. I threw it in the freezer and would occasionally open up a
package and have some and then tell him about the wonderful breakfast I
had had with 10 cents worth of bacon.

On 2020 Jan 11, , Ed Pawlowski wrote
(in article >):

> > https://www.instagram.com/p/B5lDMCLl9xu/
> That is a crazy story. He allegedly did not order them
> https://thetakeout.com/salt-bae-gold...ice-1840931391

Only in Florida, Ed. Always check your six.

leo

On Sun, 12 Jan 2020 18:22:05 -0500, Dave Smith
> wrote:

>On 2020-01-12 5:59 p.m., Je?us wrote:
>> On Fri, 10 Jan 2020 17:17:32 -0800 (PST), "
>> > wrote:
>>
>>> On Friday, January 10, 2020 at 4:49:56 PM UTC-6, Jeßus wrote:
>>>>
>>>> I still can't get past this 'used meat' description. It's weird.
>>>>
>>> My Kroger calls them "Manager Specials" and some stores just call them what
>>> they are, marked down meat.

Manager's special is what Tops Market labels meat that's about to
expire. I asked the butcher about it and I was told it's fine but
should be cooked that day or frozen. They
add a yellow label so it's easy to tell it's "used meat". Sometimes
it's a very good buy, half price. It's usually pork chops and spare
ribs, rarely beef and never poultry. I'm sure the beef that's about
to expire becomes hamburger, and is no bargain. A much better buy is
whe top round goes on sale for $3.99/lb and I grind my own. I'll ask
the butcher for four four pounders, two for grinding and one each for
oven roast and pot roast. They know I'm a steady customer so they
alrays give me nice looking roasts... of course I never tell them that
I grind two.
Freshly ground is far better than ground "used beef". I'll typically
make up six 12 ounce burgers (ground steak), a couple two pound bulk
for chili etc, and enough for a large meat-a-loaf. 12 ounce burgers
are not lot when sharing with four cats. Barny, Cali. and Miche are
real barn cats, each over 24 pounds... 2 ton Cali is solid muscle, has
to be 28 pounds. They can pack away my burgers. Little Jilly is only
10-11 pounds and she can eat a lot more than you'd think. Barny is
Cali's brother. he looks bigger but he's a lot of fur, Cali weighs
about 2-3 pounds more. Mische is the biggest, a real barn cat that
found us and decided to become a house cat because he loves his food
and rather not hunt.

On 1/12/2020 5:58 PM, Je�us wrote:
> On Fri, 10 Jan 2020 19:26:57 -0500, Ed Pawlowski > wrote:
>
>> On 1/10/2020 5:49 PM, Je?us wrote:
>>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent
>>> > wrote:
>>>
>>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>>>> second time, to $16.02 each.
>>>>
>>>> Glad I just made some space in my freezer.
>>>
>>> I still can't get past this 'used meat' description. It's weird.
>>>
>> A term used on RFC for years when referring to marked down goods. Not
>> sure when it started, but some years ago.
>
> Thanks for the explanation Ed. But why 'used'? In what way has the
> meat been used? Strange.
>

I think it was just a bit of humor like a used car is cheaper than a new
car the marked down meat could be classified as used. The term stuck.