Grocery Stores

[jayswin]

Originally Posted by TurnedTheCorner

I also use a dedicated baker, as well as a dedicated candlestick maker.

I also go outside once a week to retrieve the milk from the front steps. If you're buying your milk from a store, you're doing it wrong.

[bizaro86]

Originally Posted by Red John

Going to be the first meat snob in this thread and say if you buy your meat from the grocery store, you're doing it wrong.

Find a good butcher and you'll never go back again.

/notcraftbeerguy

The Co-Op in Crowfoot dry ages AAA beef for 28 days in store. A perfectly grilled dry aged ribeye is an unreal experience. The independent butchers generally don't dry age for that length of time due to the cost.

[undercoverbrother]

Originally Posted by Nage Waza

I find the hottest chicks all shop at Safeway.

Originally Posted by puckluck2

CO-OP has a very good well deserved reputation for their meat. It is the place to go for good meat.

Not according to Nage..............

[undercoverbrother]

Originally Posted by bizaro86

The Co-Op in Crowfoot dry ages AAA beef for 28 days in store. A perfectly grilled dry aged ribeye is an unreal experience. The independent butchers generally don't dry age for that length of time due to the cost.

I have a question. Do they get whole cows in or sides in?

I know that many large slaughter houses "wet" age their beef (bet that is the wrong term) for a couple of days. I am just wondering if there is a difference between beef that is dry aged at the end of the slaughter/butcher line and beef that is dry aged as soon as it is slaughtered.

[Northendzone]

Originally Posted by bizaro86

The Co-Op in Crowfoot dry ages AAA beef for 28 days in store. A perfectly grilled dry aged ribeye is an unreal experience. The independent butchers generally don't dry age for that length of time due to the cost.

h0ow do you know this for sure? What if they only went to 21 or 22 days - that is more than 20% less aging than the full 28 days.

[bizaro86]

Originally Posted by Northendzone

h0ow do you know this for sure? What if they only went to 21 or 22 days - that is more than 20% less aging than the full 28 days.

If you can't tell the difference between 21 day aging and 28 day aging, it's time to turn in your man card.

Seriously though, the best beef isn't always/only at butchers. And if you haven't tried dry aged you should spring for it at least once.

edited to add: Actually, they have a case you can see it aging in, so you could go every day and see if they age the individual pieces for the full 28 days.

[undercoverbrother]

Originally Posted by bizaro86

If you can't tell the difference between 21 day aging and 28 day aging, it's time to turn in your man card.

Seriously though, the best beef isn't always/only at butchers. And if you haven't tried dry aged you should spring for it at least once.

edited to add: Actually, they have a case you can see it aging in, so you could go every day and see if they age the individual pieces for the full 28 days.

Isn't it more than just dry aging that affects taste of beef. Feed also plays a part.

[Zarley]

I shop at Safeway to avoid the rif-raff.

Costco for meat and booze.

[bizaro86]

Originally Posted by undercoverbrother

Isn't it more than just dry aging that affects taste of beef. Feed also plays a part.

Sure. As with most things in life, there's more than one factor that plays a part. I'm not saying only buy one type of beef forever, but most people haven't tried it.

[jofillips]

from my understanding nearly all supermarket beef would have been slaughtered then cut off the bone within the week and 'aged' in a vac bag sitting in its own blood till its opened to be steaked and packed.
Kudos to coop for doing that, i'll have to check that out sometime.

Personally I find dry aged beef is in a different world, texture and flavour all improve over time - throw in good feed and especially if its fattened and aged on the farm till its ready...beefy heaven!

[undercoverbrother]

Originally Posted by bizaro86

Sure. As with most things in life, there's more than one factor that plays a part. I'm not saying only buy one type of beef forever, but most people haven't tried it.

Do you know if the dry aged beef is the same beef at the run of the mill meat counter meat?

[undercoverbrother]

Originally Posted by jofillips

Personally I find dry aged beef is in a different world, texture and flavour all improve over time - throw in good feed and especially if its fattened and aged on the farm till its ready...beefy heaven!

Totally, I buy my beef (all my meat actually) from a small fella I know in Ponoka. He dry ages his beef, and was good enough to give my and my daughter a tour of his slaughter/butcher shop.

I just wonder the point of dry aging run of the mill beef. It is trying to turn a sow's ear into a silk purse?

[bizaro86]

Originally Posted by undercoverbrother

Do you know if the dry aged beef is the same beef at the run of the mill meat counter meat?

I think so, but not positive. It is AAA, iirc, but I'm not sure about any other criteria they may have.

[Derek Sutton]

1) Grocery stores do not bring in sides. Beef and Pork all come in boxed, hips and chucks are broken down and seemed a part, loins are broken down (short/ butt)or shipped boneless, prime ribs come in their own boxes. Sides of beef have not been part of the grocery business for 15 years or so now.

2) Beef is not aged hung. I believe that most stores only go with 7- 10 days age. It is too costly to age hanging beef, XL and Cargill do not have the capacity to hang 100,000 sides of beef in their coolers (2500 head/ day x 20 days). Beef is croyovacked with anaeorbic bacteria which break down the connective tissue, this speeds up the ageing process to allow for tender 7 day aged beef. Pork does not need to be aged due to it being naturally tender.

3) There are very few certified meat cutters working in grocery stores, not that it really matters as anyone can gain the knowledge and experience but what this has lead to is more and more counter ready beef and pork. Most stores cannot/ will not pay the wages the hire actual meat cutters and many are no longer in the business, myself included.

[bizaro86]

Originally Posted by undercoverbrother

Totally, I buy my beef (all my meat actually) from a small fella I know in Ponoka. He dry ages his beef, and was good enough to give my and my daughter a tour of his slaughter/butcher shop.

That sounds excellent.

[TurnedTheCorner]

Originally Posted by undercoverbrother

Totally, I buy my beef (all my meat actually) from a small fella I know in Ponoka. He dry ages his beef, and was good enough to give my and my daughter a tour of his slaughter/butcher shop.

When your daughter grows up, does she want to go to Bovine University?

[Derek Sutton]

Originally Posted by bizaro86

The Co-Op in Crowfoot dry ages AAA beef for 28 days in store. A perfectly grilled dry aged ribeye is an unreal experience. The independent butchers generally don't dry age for that length of time due to the cost.

This may be the case for selections out of their service case, but if you are shopping off of the meat counter, you are not getting anything that has been dry aged for any amount of time.

[Anduril]

Whichever one is closest, which generally is superstore.

[Derek Sutton]

nm

[Derek Sutton]

Originally Posted by undercoverbrother

Isn't it more than just dry aging that affects taste of beef. Feed also plays a part.

Feed would make a difference but with 98% of meat coming from feed lots, the feed is essentially all the same, therefore having the same taste. Which right or wrong is the way retailers and HRI's want it.