One time on Usenet, (Kthonian) said:
> One time on Usenet, Margaret Suran >
> said:

> > http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

> Pure thievery! I noticed the "deep basting" trend a few years ago,
> when I realized that (around here anyway) I couldn't get dry packaged
> pork spare ribs, only the brined ones. (I bitched about this in RFC.)
> Soon after all the pork products in our shops were treated this way,
> but I recently saw labels for "natural" style chops. I used some of
> these to make aem's Tonkatsu Pork a couple of weeks ago, much better
> tasting. I can't remember which was more expensive, I'll have to
> check later today...

Okay, back from the market:

Fred Meyer "Moist and Tender" pork loin rib chops, bone in - $2.99/lb.
Farmland's "Natural Choice" pork loin rib chops, bone in - $3.99/lb.

Just sayin'...

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~

"Bailey Legull" > writes:
> I'm guessing your calculation is
> based on non-sale prices, which would double my quotes, then add a 30%
> premium onto that.

It is, and I live in an area with fairly high food prices. But I
regularly can get non-organic skinless boneless chicken breasts for
$2.50/lb. Last time I got the same item organic, it was $3.33/lb,
which is a bit over 30%. I usually don't have the time to chase
sales, but do grab stuff if the opportunity presents itself (my meat
shopping is often based upon what's on sale).

>Unfortunately, farmers rarely have sales.

Depends on the farmer.

To be honest, I find the problem much more over in vegetables. Last
time I went to buy shallots, they were $1.29/lb normal, and $6.99/lb
for organic. I'll risk those damn pesky chemical fertilizers for that
price difference...

> Does a larger disposable income make people
> forget how to do MATH?

Sometimes it does. For me, it usually doesn't. I buy some fairly
expensive stuff. Sometimes because I like the higher quality, and
will pay more for it. Sometimes because I want to support local
businesses. Sometimes because I don't want to drive a long distance
to allegedely save money. And sometimes because my time is valuable.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

"Andy" <q> wrote:
> Sorry to butt in... does the USDA grade indicate whether the meat is
> saturated with brine or what?

I don't think so, if you're talking about the grades prime, choice, select,
etc. That grading system is used primarily (if not exclusively?) on beef,
and beef hasn't been "enhanced" in this way to date.The "enhancement" is
applied to pork and poultry at this point.

Not that beef isn't "improved" in other ways. There's the recent controversy
about carbon monoxide treatment of beef, which locks in the red color so it
looks fresh even when it's long past time to toss it in the garbage.

One of the grossest meat "enhancements" I'm aware of is described in my
1970s vintage Joy of Cooking. I call it "tenderizing on the hoof":

"Chemical tenderizing is a modern development. One controversial innovation
of this type is beyond the control of the consumer. The live animal is given
an injection of vegetable enzyme, the effects of which are carried
throughout the body before butchering. Special aging and storing techniques
must accompany this method. The enzyme is reactivated at 130 degrees adn
reduces cooking time. Unfortunately all meat tissues -those which need it
and those which do not- are affected by the enzyme injection. As a result,
the tender portions may become flabby, and somewhat tasteless, and the meat
generally has a jellied consistency which we find unpleasant."

I bet the PETA people would love that technique! ;-) I presume it isn't used
anymore, but who knows.

--
( #wff_ng_7# at #verizon# period #net# )

Richard Kaszeta wrote:
>
> I only pay around a 30% premium for my organic meat.

"Only"? A lot of people still watch the bottom line.

kilikini wrote:
> "TammyM" > wrote in message
> ...
>
>>On 9 Aug 2006 07:44:21 -0700, "Nancy2" > wrote:
>>
>>
>>>Craig Welch wrote:
>>>
>>>>Margaret Suran wrote:
>>>>
>>>>
>>>>>http://www.nytimes.com/2006/08/09/di...=1&oref=slogin
>>>>
>
>>I've never noticed those labels on Costco pork, but I'm betting that
>>they're injected too. Anyone know for sure?
>>
>>TammyM
>
>
> Most meat *is* injected. The only place we can find non-adultered meat
> (leave it alone, Sheldon!) is at a local butcher or our "Dreaded Meat
> Store", Feltons.

Unless your local butcher has a local source, such as a organic rancher
or such, they're getting their primals from the same place that the big
chains are.

I'm beginning to see why there's an uptick in the interest in things
like artisanal cheeses, and hobbist farming. Real people want real food.

"notbob" > wrote in message
...
> On 2006-08-09, Margaret Suran > wrote:
>> http://www.nytimes.com/2006/08/09/di...=1&oref=slogin
>
> So, what's the problem? Drowning our meat in some kinda brine has
> been all the rage around this ng for more than just awhile. Papaya
> juice brines, Fat Man brines, and all manner of salty silliness. Now,
> someone does it for use and we're all in a snit. The bounders!
>
> </sarcasm mode off>
>
> nb

The difference is, I CHOOSE which meats I brine, and which I don't. And if I do
brine, it isn't with a load of chemicals. I prefer to decide for myself what I
ingest, as much as I possibly can.

kimberly

Margaret Suran wrote:
> http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

Since it's a rare day that I can get a good sautee on my chuck chunks
or even on meat I cut up myself for stews, I've long suspected it's
been watered up or soaked. No matter how hot my pan or dry my meat, or
how uncrowded my pan is, water just pours from Shop Rite beef.

Melba's Jammin' wrote:

> In article . net>,
> Margaret Suran > wrote:
>
>
>>http://www.nytimes.com/2006/08/09/di...=1&oref=slogin
>
>
> Thanks, Margaret. :-0(
>
> I posted on Saturday or Sunday that I bought pork from a pork farmer at
> the farmers market. I grilled a couple of chops on Saturday and they
> were terrific. Juicy, even. They weren't fatty and they weren't
> injected with salt water.

Hmm. Another good reason to frequent farmers' markets. And I
guess we have to scrutinize all the meat labels. :-(

--
Jean B.

wff_ng_7 wrote:
> "Margaret Suran" > wrote:
> > http://www.nytimes.com/2006/08/09/di...=1&oref=slogin
>
> I started noticing this a couple of years ago with fresh pork products. I
> bought it unwittingly on several occassions, and wondered why the pork had
> an unpleasant soapy taste (to me). I finally made the connection, and saw
> that one of my local supermarket chains switched over pretty much entirely
> to enhanced pork. There are supermarkets that do still carry non-enhanced
> pork, and big meat packing companies that still provide it to them. Hatfield
> Foods and Smithfield Foods seem to offer both non-enhanced and enhanced
> fresh pork, but that doesn't mean the supermarkets carry the non-enhanced
> versions.
>
> I think the phrase on the label "minimally processed, no artificial
> ingredients" is an indication of meat that hasn't been injected. I knew
> turkeys were injected with things for decades, as what is a self basting
> bird anyway? Back in my days of deep frying turkeys, I knew to get a
> minimally processed one since I was going to be doing my own injecting
> (injecting a pre-injected bird is counterproductive). I think fresh turkeys
> tended to be minimally processed, but frozen turkeys could be either. My
> father specifically bought the minimally processed ones because of his
> sodium restricted diet.
>
> --

(this is not directed directly to wff_ng_7, but, to the thread in
general)
I live in California in a town of over 60,000 population. We are
served by 3 supermarket chains; Safeway, Albertson's, and Nugget, a
local chain. I can say with assuance that I have never, ever bought a
piece of enhanced meat that was not labeled as such. There are plenty
of brands and varieties of enhanced meat for sale in all of the markets
and, when you include ham, bacon, turkeys, sausage, lunch meat, and so
on it would easily make up 60% of the meat for sale. All you have to
do is read the label to tell the difference. I repeat, read the label!

D.M.

One time on Usenet, Craig Welch > said:
> The Bubbo wrote:

> > We've been eating cochineal extract for years and in all manner of products.
> > It makes a good, bright red color. It's nothing new, but it's been in the
> news
> > recently because someone noticed and saying "we're being fed beetles!!"
> makes
> > for interesting news. Most vegans have known about it forever since they
> can't
> > eat any animal product (including beetles)

> Vegans *choose* not to eat any animal product ...

And they also *choose* not to split hares... ;-)

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~

The Bubbo wrote:

> We've been eating cochineal extract for years and in all manner of products.
> It makes a good, bright red color. It's nothing new, but it's been in the news
> recently because someone noticed and saying "we're being fed beetles!!" makes
> for interesting news. Most vegans have known about it forever since they can't
> eat any animal product (including beetles)


Most of us are eating insect parts all the time, the USDA has
"allowances" for insect parts in many processed foods...

--
Best
Greg

On 2006-08-10, Gregory Morrow > wrote:

> Most of us are eating insect parts all the time, the USDA has
> "allowances" for insect parts in many processed foods...

.....along with a certain percentage of cancerous tumors and other
assorted abominations.

nb

PastaLover wrote:

> I'm beginning to see why there's an uptick in the interest in things
> like artisanal cheeses, and hobbist farming. Real people want real food.


People with more disposable income to buy such expensive fare aren't
necessarily more "real" than those without such disposable income...

--
Best
Greg

notbob wrote:

> On 2006-08-10, Gregory Morrow > wrote:
>
> > Most of us are eating insect parts all the time, the USDA has
> > "allowances" for insect parts in many processed foods...
>
> ....along with a certain percentage of cancerous tumors and other
> assorted abominations.


Correct, nb...most people would be appalled if they read some of the
USDA rules for such "legally allowable" materials...

--
Best
Greg

On 2006-08-10, Gregory Morrow > wrote:

> People with more disposable income to buy such expensive fare aren't
> necessarily more "real" than those without such disposable income...

Thank you, Greg.

nb

Craig Welch wrote:
> The Bubbo wrote:
>
>> We've been eating cochineal extract for years and in all manner of
products.
>> It makes a good, bright red color. It's nothing new, but it's been in the
news
>> recently because someone noticed and saying "we're being fed beetles!!"
makes
>> for interesting news. Most vegans have known about it forever since they
can't
>> eat any animal product (including beetles)
>
> Vegans *choose* not to eat any animal product ...
>

meh semantics


--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

Kthonian wrote:
> One time on Usenet, Craig Welch > said:
>> The Bubbo wrote:
>
>> > We've been eating cochineal extract for years and in all manner of
products.
>> > It makes a good, bright red color. It's nothing new, but it's been in the
>> news
>> > recently because someone noticed and saying "we're being fed beetles!!"
>> makes
>> > for interesting news. Most vegans have known about it forever since they
>> can't
>> > eat any animal product (including beetles)
>
>> Vegans *choose* not to eat any animal product ...
>
> And they also *choose* not to split hares... ;-)
>

snort

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

Craig Welch wrote:
> The Bubbo wrote:
>> Craig Welch wrote:
>>> The Bubbo wrote:
>>>
>>>> We've been eating cochineal extract for years and in all manner of
>> products.
>>>> It makes a good, bright red color. It's nothing new, but it's been in the
>> news
>>>> recently because someone noticed and saying "we're being fed beetles!!"
>> makes
>>>> for interesting news. Most vegans have known about it forever since they
>> can't
>>>> eat any animal product (including beetles)
>>> Vegans *choose* not to eat any animal product ...
>>>
>>
>> meh semantics
>
> Semantics. The meaning of words. Without which we would have no means of
> effectively communicating.
>

is true but by accepting that things can be as fluid as they are rigid we are
given an even greater understanding of not just communication but the people
with whom we communicate. there is a middle ground between the semantic
rigidity and complete nonsense. Taking things in context, not splitting hairs,
accepting that the people you are talking to are not so clueless as to believe
that vegans are physically restricted by alien mind control and that perhaps
as goofy as you find the concept the ther person doesn't need a lesson in
semantics.

you know.

I know vegans choose to become vegans. it's a very important choice, not one
taken lightly. I also know that as part of that choice they can't eat animal
products like cochineal extract. Your semantics lesson isn't so much splitting
hairs as it is an insult to me.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

Gregory Morrow wrote:
>
> notbob wrote:
>
>> On 2006-08-10, Gregory Morrow > wrote:
>>
>> > Most of us are eating insect parts all the time, the USDA has
>> > "allowances" for insect parts in many processed foods...
>>
>> ....along with a certain percentage of cancerous tumors and other
>> assorted abominations.
>
>
> Correct, nb...most people would be appalled if they read some of the
> USDA rules for such "legally allowable" materials...
>

it bugs me that people would be appalled by that. the limits are just that,
limits. These rules are what keep us from opening a jar of salsa being half
full of rodent hair. They aren't saying "hey! free for all on the mouse turds
up to this point" they're saying "we don't expect the impossible, but dammit,
lets keep it way low"

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

Margaret Suran > wrote:
>http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

"What the market will bear."

I.e., what the suckers will tolerate.

Always read labels. Always shop sales. Don't buy packaged
crap with more graphic design than food value.

End of lesson.

--Blair

Craig Welch > wrote in
:

> Nancy2 wrote:
>
>> Craig Welch wrote:
>
>>> When I buy meat, I just expect to get meat. Nothing else.
>
>> Well, if you buy pork, you're buying injected meat - unless you know
>> a real butcher, or can verify your supermarket's butchers.
>
> I buy my meat from a 'real' butcher.
>
> From time to time, when discussing a cut of meat, he has me join him
> in
> the cool-room, and takes meat off the carcass while we discuss it.
>

Even if you buy pork from a supermarket here, I don't think it's
injected. I know I've read a lot about this here on RFC, but it's not
something I've noticed here.

--
Rhonda Anderson
Cranebrook, NSW, Australia

In article >, Andy <q> says...

I made the mistake of buying some beef at Target without looking at the
label. I grilled a nice-looking strip steak and tasted it without adding
any salt - and it was too salty. Retrieving the ingredients list
revealed injection or soaking with a brine solution. Yuck! I generally
like Target but I will not be buying meat there again.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

"Rhonda Anderson" > wrote in message
.5...
> Craig Welch > wrote in
> :
>
> > Nancy2 wrote:
> >
> >> Craig Welch wrote:
> >
> >>> When I buy meat, I just expect to get meat. Nothing else.
> >
> >> Well, if you buy pork, you're buying injected meat - unless you know
> >> a real butcher, or can verify your supermarket's butchers.
> >
> > I buy my meat from a 'real' butcher.
> >
> > From time to time, when discussing a cut of meat, he has me join him
> > in
> > the cool-room, and takes meat off the carcass while we discuss it.
> >
>
> Even if you buy pork from a supermarket here, I don't think it's
> injected. I know I've read a lot about this here on RFC, but it's not
> something I've noticed here.
>

Maybe butchers don't inject meat there in Australia. I'd be really happy to
hear that, if that's the case. Here, it's more the norm to get meat
injected with a water/saline solution, up to as much as 30%. It makes the
meat heavier, which means more $$, and it's a replacement for taste because
meat is leaner these days. That's why my husband goes to specialty meat
markets to buy our meat. The main market we use, the "Dreaded Meat Market"
I call it, uses their own meat suppliers and has their own butchers. It's
not only cheaper, but you can ask for specific cuts, the meat is fresher,
and you get more for your money.

kili

"kilikini" > wrote

> Maybe butchers don't inject meat there in Australia. I'd be really happy
> to
> hear that, if that's the case. Here, it's more the norm to get meat
> injected with a water/saline solution, up to as much as 30%. It makes the
> meat heavier, which means more $$,

I know I'm going to take a beating for saying this. I think that
Wal-Mart has illustrated it for us quite clearly. We want our
meat to be as cheap as possible. We won't pay over (whatever)
per pound. We brag we get chicken for 29 cents a pound.

Then we are surprised that they start injecting the meat with water
so they can get more money for the product.

Just sayin.

nancy

"Don Salad" > wrote

>> > I watched a local news segment this morning. It disclosed the product
>> > which colors the imitation crab we put in those California sushi rolls.
>> > .. .It seems the product used to color, is nothing more than crushed
>> > beetles!

Not exactly, but you can believe that if you want. It's
just the compound carmine, which is derived from a type
of insect. Nor is it the only dye used.

>> > It seems their now re-thinking the labeling on products, so folks
>> > actually know!
>>
>> Years ago, DH worked at a sirimi plant, where they made imitation
>> "krab" meat, and he told me about the beetle coloring. At first I
>> thought he was kidding (he's like that), but nope...
>
> Crabs and beetles are both "bugs" so what's the problem?

The major difference is that, unlike rollie pollies, the
crustaceans who stayed in the sea don't need gooey insides.
They are pretty much just muscle and a digestive tract.
No crunch-splat of guts effect -- you can remove the
exoskeleton and just eat the muscle.

--oTTo--

Bailey Legull wrote:
> -L. wrote:
> > Margaret Suran wrote:
> > > http://www.nytimes.com/2006/08/09/di...=1&oref=slogin
> >
> > That's one reason why I buy from the local, organic farmer.
> >
> > -L.
>
> Oh. Do you pay two or three times the price of the regular
> store-bought meat?
>

Depends on where we buy it. We don't buy beef so it's a non-issue for
us in that regard. We buy buffalo which is expensive, anyway, and
poultry (and an occasional pig) from the farm, which tends to be
moderately priced.

-L.

In ,
Nancy Young > typed:
> "kilikini" > wrote
>
>> Maybe butchers don't inject meat there in Australia. I'd be really
>> happy
>> to
>> hear that, if that's the case. Here, it's more the norm to get
>> meat
>> injected with a water/saline solution, up to as much as 30%. It
>> makes the
>> meat heavier, which means more $$,
>
> I know I'm going to take a beating for saying this. I think that
> Wal-Mart has illustrated it for us quite clearly. We want our
> meat to be as cheap as possible. We won't pay over (whatever)
> per pound. We brag we get chicken for 29 cents a pound.
>
> Then we are surprised that they start injecting the meat with water
> so they can get more money for the product.
>
> Just sayin.
>
> nancy

It also extends the "shelf life" of the meat. The "best by" or
whatever date can be as much as two months off for this "fresh" meat.

BOB

Nexis > typed:
> "notbob" > wrote in message
> ...
>> On 2006-08-09, Margaret Suran >
>> wrote:
>>> http://www.nytimes.com/2006/08/09/di...=1&oref=slogin
>>
>> So, what's the problem? Drowning our meat in some kinda brine has
>> been all the rage around this ng for more than just awhile. Papaya
>> juice brines, Fat Man brines, and all manner of salty silliness.
>> Now,
>> someone does it for use and we're all in a snit. The bounders!
>>
>> </sarcasm mode off>
>>
>> nb
>
> The difference is, I CHOOSE which meats I brine, and which I don't.
> And if I do
> brine, it isn't with a load of chemicals. I prefer to decide for
> myself what I
> ingest, as much as I possibly can.
>
> kimberly

BINGO! We have a winner here.

BOB

Richard Kaszeta wrote:
> To be honest, I find the problem much more over in vegetables. Last
> time I went to buy shallots, they were $1.29/lb normal, and $6.99/lb
> for organic. I'll risk those damn pesky chemical fertilizers for that
> price difference...

My feelings exactly! Thank goodness, then, for Trader Joe's. Don't
know how they do it, but their frozen ORGANIC spinach, green beans and
broccoli are under two dollars a pound. That's maybe a 25% premium.
Now I just have to deal with is the guilt of using frozen, but frankly
I have waaaay better things to do than wash vegetables.

In article .com>,
"sf" > wrote:

> Richard Kaszeta wrote:
> >
> > I only pay around a 30% premium for my organic meat.
>
> "Only"? A lot of people still watch the bottom line.

And a lot of people have decided that it's smarter to spend some
money now than spend a lot later: that antibiotic-laden,
hormone-infused cattle are not a healthful choice for humans (and
doesn't do much for the cattle); that the risks of "mad cow"
disease, resistant antibiotics, and e. coli infections are greater
than people should be exposed to; that the problems of factory
farms, including odors and manure runoff, can be avoided by farming
on a more humane scale; and that paying meat prices for water, salt,
and preservatives is a false economy. Most products have a cost
subtantially higher than the price marked on the item.

sd

BTW, buying free-range/organically-produced/minimally-processed meat
and poultry costs me about 40-50% more than buying
warehouse-supermarket meat. But at least what I'm buying isn't
adulterated and it tastes like a pork chop or chicken.

Craig Welch wrote:
> Margaret Suran wrote:
>
>> http://www.nytimes.com/2006/08/09/di...=1&oref=slogin
>
>
> Greatly troubling.
>
> I can't imagine buying any meat that is tampered with in any way.
>
> When I buy meat, I just expect to get meat. Nothing else.
>

"Wal-Mart, for example, says a majority of its fresh offerings are
enhanced with a 6 to 12 percent solution of water, salt, sodium
phosphate and natural flavorings."

And unfortunately since the packers have had to change their process to
furnish adulterated meat for Walmart it is getting harder to find
unadulterated meat.

LT wrote:
>>"Wal-Mart, for example, says a majority of its fresh offerings are
>>enhanced with a 6 to 12 percent solution of water, salt, sodium
>>phosphate and natural flavorings."
>>
>>Now there's a quality retailer known for its ethics...
>>
>>The Ranger
>>
>
> Stopped buy meat at Wally-World a few years ago, when we figured this out.
> We now get most at Whole Foods, or similar upscale places. Costs more, but
> "you are what you eat"
>
> Larry T
>

The large family owned Italian market in a nearby town prides itself in
unadulterated meat and is less expensive than buying Walmart adulterated
meat. And they cut everything on site and will happily cut anything you
would like on demand if it isn't in the display case.

George wrote:

> The large family owned Italian market in a nearby town prides itself in
> unadulterated meat and is less expensive than buying Walmart adulterated
> meat. And they cut everything on site and will happily cut anything you
> would like on demand if it isn't in the display case.

We have a similar deal here. A grocery store run by an Italian family sells
great meat much cheaper than the larger stores. A lot of their other items are
also cheaper than the bigger grocery stores. The only thing lacking is variety.
If they have what I need I will get it there rather than run around to multiple
stores. But some things I want/need they just don't carry. The only meat I don't
buy there is hamburger because my wife complains that it is too lane......
flavourless.

Dave Smith wrote:
> George wrote:
>
>
>>The large family owned Italian market in a nearby town prides itself in
>>unadulterated meat and is less expensive than buying Walmart adulterated
>>meat. And they cut everything on site and will happily cut anything you
>>would like on demand if it isn't in the display case.
>
>
> We have a similar deal here. A grocery store run by an Italian family sells
> great meat much cheaper than the larger stores. A lot of their other items are
> also cheaper than the bigger grocery stores. The only thing lacking is variety.
> If they have what I need I will get it there rather than run around to multiple
> stores. But some things I want/need they just don't carry. The only meat I don't
> buy there is hamburger because my wife complains that it is too lane......
> flavourless.
>
>

Ours does a good job with the ground beef. They always have ground
chuck, ground round and ground sirloin.

This place has good variety and a huge produce department. If the
parking lot is any indication it seems more people are discovering that
"low prices every day" may not be a good deal.

On 9 Aug 2006 06:16:23 -0700, wrote:

>I watched a local news segment this morning. It disclosed the product
>which colors the imitation crab we put in those California sushi rolls.
>. .It seems the product used to color, is nothing more than crushed
>beetles!
>
>It seems their now re-thinking the labeling on products, so folks
>actually know!
>

Would that coloring agent be cochineal?

modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

<Alan > wrote

> On Thu, 10 Aug 2006 10:28:42 -0400, "Nancy Young"
> > wrote:

>>I know I'm going to take a beating for saying this. I think that
>>Wal-Mart has illustrated it for us quite clearly. We want our
>>meat to be as cheap as possible. We won't pay over (whatever)
>>per pound. We brag we get chicken for 29 cents a pound.
>>
>>Then we are surprised that they start injecting the meat with water
>>so they can get more money for the product.

> ...and we SHOULD be surprised.
>
> It's too bad when we're not surprised that business would do this.
>
> I wonder if businesses realize what disdain we hold them in. . . ?

I don't know. Wal-Mart seems to be doing okay. People drive miles
out of their way to buy their meat because it's (supposedly) cheaper by
the pound than the local supermarket (never mind butcher!).

Heh, I guess I miss the days when you bought a piece of meat
and didn't have to read to see, is this really a steak? or a steak and
water product. Maybe it was always that way.

nancy

"modom (palindrome guy)" <moc.etoyok@modom> wrote:

You mean all those who keep calling you "modem" are wrong?

> "Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
> Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."
>
> --Robb Walsh, Legends of Texas Barbecue Cookbook

I think you might like this article:
<http://professorsalt.com/category/home-cookin/bbq/>.

Victor

Victor Sack wrote:
> "modom (palindrome guy)" <moc.etoyok@modom> wrote:
>
> You mean all those who keep calling you "modem" are wrong?
>
>
>>"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
>>Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."
>>
>> --Robb Walsh, Legends of Texas Barbecue Cookbook
>
>
> I think you might like this article:
> <http://professorsalt.com/category/home-cookin/bbq/>.
>
> Victor


Interesting reading and great pictures, even if I am not fond of
barbecued meats. Thank you, M

In article . net>,
Margaret Suran > wrote:

> http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

This has been going on for quite some time. If the large meat
companies (Tyson, Cargill, Monsanto, etc) have their way, this will be
the only way to buy meat in the US. I haven't posted much about this
here because I didn't want to get too political, but there is
information about some regulations that the USDA wishes to impose on all
farmers, even those that don't sell or raise food animals, that have
been developed and pushed by large agribusiness and the manufacturers of
RFID chips. You can read about what's going on at
http://www.libertyark.net/

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <AruCg.60$y61.55@fed1read05>,
PastaLover > wrote:

> Unless your local butcher has a local source, such as a organic rancher
> or such, they're getting their primals from the same place that the big
> chains are.

We are fortunate to have a butcher that can tell you what the animal
was doing before it was butchered, what it ate and will do custom
butchering. All for the same or lower cost than the grocery store. You
bet we buy from them, we go about once a month and stock up. We've also
eaten some of our own, organic, free range, chicken that we've raised
and the flavor is superb. We gave him wine to drink in his last 24
hours, to flavor and tenderize the meat. It was quite tasty.

> I'm beginning to see why there's an uptick in the interest in things
> like artisanal cheeses, and hobbist farming. Real people want real food.

Absolutely, I am hoping to turn our home into a real farm. See my
previous post about the NAIS to see how small famers, home farmers and
hobby farmers are trying to maintain their way of life.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/