You Know What Really Grinds My Gears? Now with 3x more gears...

[Wormius]

Originally Posted by jayswin

Does it feel like every grocery store has mediocre to poor meat with stupidly high prices now? I despise shopping for meat at any standard grocery store now. But the problem is there was a period of time where the standard grocery stores went bonkers and it was actually beneficial to go to high end/locally owned meat stores.

Except they "caught up" to grocery store price differences and are now out of 80% of the populations budget.

What do you mean by mediocre or “poor meat”? I haven’t had issues with the quality at Co-op/Save-On/Costco with any of their offerings. Price increases is one thing, but don’t believe I have seen a decline in quality.

[Titan2]

Do people buy meat at a butcher regularly? I only go there for a 'special' cut. Costco is my go-to as I heard they get the pick of the 'litter' so to speak and everyone else fights over what is left and my experience has supported that. An AAA from Sobeys is just not the same as the same cut from Costco.

[bizaro86]

Originally Posted by Titan2

Do people buy meat at a butcher regularly? I only go there for a 'special' cut. Costco is my go-to as I heard they get the pick of the 'litter' so to speak and everyone else fights over what is left and my experience has supported that. An AAA from Sobeys is just not the same as the same cut from Costco.

I agree with this, although part of the difference is that Costco mechanically tenderizes their meat.

[DoubleF]

"This meat is terrible! It's tough and dry!"
"You cooked it wrong. Probably too high heat and not long enough for it to get tender. Or just too long in general"
"That's not how meat works!/I needed to make sure it was cooked thoroughly!"

[Fuzz]

Originally Posted by Titan2

Do people buy meat at a butcher regularly? I only go there for a 'special' cut. Costco is my go-to as I heard they get the pick of the 'litter' so to speak and everyone else fights over what is left and my experience has supported that. An AAA from Sobeys is just not the same as the same cut from Costco.

I do, because we don't eat huge amounts, and I value quality. The chicken we get tastes so much better than the Lillydale crud. Their ground beef is better quality, steaks too...but I still buy pork and roasts at Costco, and steak occasionally. If we had kids I'd probably not waste the money on quality, but for the 2 of us it really is worth it, because we don't go out much so we eat well at home.

[Locke]

Originally Posted by bizaro86

I agree with this, although part of the difference is that Costco mechanically tenderizes their meat.

Theres a joke in here at the expense of an old CP member and his girlfriend but I'm going to leave it.

[Slava]

Originally Posted by Wormius

What do you mean by mediocre or “poor meat”? I haven’t had issues with the quality at Co-op/Save-On/Costco with any of their offerings. Price increases is one thing, but don’t believe I have seen a decline in quality.

I can't be the only one, but we've noticed an enormous difference in the Costco chicken breasts over the past couple years. I don't know what they're doing and just speculate that they're injecting them with water or brine? But whatever it is, the texture is not the same and we've started getting chicken elsewhere.

[bizaro86]

Originally Posted by DoubleF

"This meat is terrible! It's tough and dry!"
"You cooked it wrong. Probably too high heat and not long enough for it to get tender. Or just too long in general"
"That's not how meat works!/I needed to make sure it was cooked thoroughly!"

Yeah. My parents got a Costco membership and started buying the nicer cuts of meat. We went over for dinner and they served a rib roast/prime rib. They cooked it in a crock pot for 8 hours. I didn't start crying but it was close.

Although I do think mechanically tenderized steak probably should be cooked either to a higher temperature (say medium vs rare) or longer time (sous vide) for food safety reasons.

[DoubleF]

Originally Posted by Fuzz

I do, because we don't eat huge amounts, and I value quality. The chicken we get tastes so much better than the Lillydale crud. Their ground beef is better quality, steaks too...but I still buy pork and roasts at Costco, and steak occasionally. If we had kids I'd probably not waste the money on quality, but for the 2 of us it really is worth it, because we don't go out much so we eat well at home.

I bought a meat grinder and I grind my own meats now. It's night and day and I can control the grind size as well as the meat type and fat amount. Ground meats with approximately pea sized chunks is quite a bit nicer in stir frys than ground meats ground at the fine setting (ie: ground to the same size as stores). It's like a happy medium in between ground meat and stew chunks. When grinding a bunch of pieces you've trimmed off a large chunk of meat, the color difference is extremely apparent. I don't want to say this is due to the rumors of what they do with ground meats at some stores... but certainly certain meats when ground are bright red and others a almost washed out light pink.

Other "crappy meats" I long cook on the sous vide and I've never had an issue with tenderness.

The chicken taste, I don't disagree. But I guess I've just learned over the years there's ways to address that taste either by soaking in milk or using a ginger and salt mix to boil at low temps and then skimming out the proteins that come out (same with pork). I find it's not as big of a difference between butcher shop vs store if I do that. But if you can get your hands on those Hutterite chickens... damn that's a huge difference in size let alone taste.

Maybe I should give my butcher buddy a shout and get some better stuff from him. After crunching the numbers on his website, I wouldn't come out much worse than a store. I'd just have to buy more upfront and freeze some of it.

Originally Posted by bizaro86

Yeah. My parents got a Costco membership and started buying the nicer cuts of meat. We went over for dinner and they served a rib roast/prime rib. They cooked it in a crock pot for 8 hours. I didn't start crying but it was close.

Although I do think mechanically tenderized steak probably should be cooked either to a higher temperature (say medium vs rare) or longer time (sous vide) for food safety reasons.

Internal temps have to be higher for mechanically tenderized meats (basically use needles to stab it which is how crap gets deep into the meat). To achieve that, you have to start slower. My in-laws and wife occasionally look at me weird when I start the pan on high, then immediately drop the temp to medium and cook the meat slower while I deal with other cooking. They admit it's more tender and cannot say it's not fully cooked, but they've only complained their meat isn't as good and much more tough (blame the cut of meat) vs imitating what I do. This is frustrating because they've eaten my food dozens of times. I don't know if they're bitching for the sake of bitching on purpose... or literally cannot admit to themselves they are doing it wrong and thus stubbornly repeating the same mistake.

Like ####... at least attempt to tenderize stir fry meats with baking soda vs doing the same wrong method and expecting a different result. I've showed them at least two ways to do it... nope.

Or they'll say they aren't as experienced and skilled as me blah, blah thus why expect as quality of an outcome. Ugh. That's fine. Just stop bitching about your own cooking! I'm not the one complaining.

I just don't get it.

[bizaro86]

Originally Posted by DoubleF

I bought a meat grinder and I grind my own meats now. It's night and day and I can control the grind size as well as the meat type and fat amount. Ground meats with approximately pea sized chunks is quite a bit nicer in stir frys than ground meats ground at the fine setting (ie: ground to the same size as stores). It's like a happy medium in between ground meat and stew chunks. When grinding a bunch of pieces you've trimmed off a large chunk of meat, the color difference is extremely apparent. I don't want to say this is due to the rumors of what they do with ground meats at some stores... but certainly certain meats when ground are bright red and others a almost washed out light pink.

Other "crappy meats" I long cook on the sous vide and I've never had an issue with tenderness.

The chicken taste, I don't disagree. But I guess I've just learned over the years there's ways to address that taste either by soaking in milk or using a ginger and salt mix to boil at low temps and then skimming out the proteins that come out (same with pork). I find it's not as big of a difference between butcher shop vs store if I do that. But if you can get your hands on those Hutterite chickens... damn that's a huge difference in size let alone taste.

Maybe I should give my butcher buddy a shout and get some better stuff from him. After crunching the numbers on his website, I wouldn't come out much worse than a store. I'd just have to buy more upfront and freeze some of it.

Maybe share the website? I'm always looking for upgraded meat sources and like to support local where it makes sense.

[Fuzz]

Originally Posted by DoubleF

I bought a meat grinder and I grind my own meats now. It's night and day and I can control the grind size as well as the meat type and fat amount. Ground meats with approximately pea sized chunks is quite a bit nicer in stir frys than ground meats ground at the fine setting (ie: ground to the same size as stores). It's like a happy medium in between ground meat and stew chunks. When grinding a bunch of pieces you've trimmed off a large chunk of meat, the color difference is extremely apparent. I don't want to say this is due to the rumors of what they do with ground meats at some stores... but certainly certain meats when ground are bright red and others a almost washed out light pink.

Other "crappy meats" I long cook on the sous vide and I've never had an issue with tenderness.

The chicken taste, I don't disagree. But I guess I've just learned over the years there's ways to address that taste either by soaking in milk or using a ginger and salt mix to boil at low temps and then skimming out the proteins that come out (same with pork). I find it's not as big of a difference between butcher shop vs store if I do that. But if you can get your hands on those Hutterite chickens... damn that's a huge difference in size let alone taste.

Maybe I should give my butcher buddy a shout and get some better stuff from him. After crunching the numbers on his website, I wouldn't come out much worse than a store. I'd just have to buy more upfront and freeze some of it.

Chicken at Masters Meats is what I get. I often buy the whole chicken and butcher them, which is cheaper and we make stock from the backs after I save up a few. Plus you save the chicken wings/drums up for wing night occasionally. They also do a "cut up whole chicken", for those who don't have the time, not sure on the added cost.

[DoubleF]

Originally Posted by bizaro86

Maybe share the website? I'm always looking for upgraded meat sources and like to support local where it makes sense.

https://olivermeats.ca

Matthew is still trying to figure out how to have his own space but from what I hear, it's kinda rough for a young guy starting up in the butchery business, especially with the ethos he's trying to accomplish. Idealistic, heart in the right place, but that's not how a business always gets to survive. I do hope he succeeds with that dream one day though. Always a positive guy with a great smile and laugh. Also a great guy to shoot the #### with.

Right now, I believe he basically rents/borrows space from his employers when there is down time to prepare orders. I believe he works for a few different employers, one of which I think he said was at the farmers market. He was looking into starting up his own space, but the numbers didn't make sense. I am not sure if that's where the pick up place is though.

I was contemplating doing some regular orders with him this summer and I guess it just sorta slipped my mind. I was going to figure out how to manage $175 minimum orders to avoid the delivery fee (storage wise), but maybe I should just get some regular stuff and pay the delivery fee if need be instead.

Pardon the pun, I grew up with the guy and I should get off my ass and support my buddy and throw him a bone. A couple bucks a week extra overall won't make or break me. But getting some regular orders would really be huge for him.

Originally Posted by Fuzz

Chicken at Masters Meats is what I get. I often buy the whole chicken and butcher them, which is cheaper and we make stock from the backs after I save up a few. Plus you save the chicken wings/drums up for wing night occasionally. They also do a "cut up whole chicken", for those who don't have the time, not sure on the added cost.

How do you make stock? Old school stock pot on the stove? Or cheat mode like an electric pressure cooker? Do you also make schmaltz from the skin and excess fat?

Lately, I've been making more schmaltz, tallow and lard from large cuts and it's great. Easy way to add more flavor to certain recipes. I also save the oil from a sous vide duck confit to add to recipes. So rich and delicious.

[bizaro86]

Originally Posted by DoubleF

https://olivermeats.ca

Matthew is still trying to figure out how to have his own space but from what I hear, it's kinda rough for a young guy starting up in the butchery business, especially with the ethos he's trying to accomplish. Idealistic, heart in the right place, but that's not how a business always gets to survive. I do hope he succeeds with that dream one day though. Always a positive guy with a great smile and laugh. Also a great guy to shoot the #### with.

Right now, I believe he basically rents/borrows space from his employers when there is down time to prepare orders. I believe he works for a few different employers, one of which I think he said was at the farmers market. He was looking into starting up his own space, but the numbers didn't make sense. I am not sure if that's where the pick up place is though.

I was contemplating doing some regular orders with him this summer and I guess it just sorta slipped my mind. I was going to figure out how to manage $175 minimum orders to avoid the delivery fee (storage wise), but maybe I should just get some regular stuff and pay the delivery fee if need be instead.

Pardon the pun, I grew up with the guy and I should get off my ass and support my buddy and throw him a bone. A couple bucks a week extra overall won't make or break me. But getting some regular orders would really be huge for him.



How do you make stock? Old school stock pot on the stove? Or cheat mode like an electric pressure cooker? Do you also make schmaltz from the skin and excess fat?

Lately, I've been making more schmaltz, tallow and lard from large cuts and it's great. Easy way to add more flavor to certain recipes. I also save the oil from a sous vide duck confit to add to recipes. So rich and delicious.

Thanks! I'll check him out. <edited to add: I sent him a message and he said for financial reasons he's no longer taking new orders>

For stock cheat mode in the electric pressure cooker is the way to go, imo. I've done it both ways and the results are very, very similar. But the instapot takes way less time/work, so now I have homemade broth with asian dumplings in it for lunch at least once a week. If you do it with beef bones it's unreal how rich you can get it.

[Fuzz]

Originally Posted by DoubleF

-snip-

How do you make stock? Old school stock pot on the stove? Or cheat mode like an electric pressure cooker? Do you also make schmaltz from the skin and excess fat?

Lately, I've been making more schmaltz, tallow and lard from large cuts and it's great. Easy way to add more flavor to certain recipes. I also save the oil from a sous vide duck confit to add to recipes. So rich and delicious.

My wife does the stock, but she roasts them in the oven for an hour or so with skin and onions and maybe other stuff? Then a good 12 hours on the stove. Occasionally she cheats with the instant pot, but it can only do 2 carcasses, and we usually wait until we have 4. No Schmaltz, try to drain off fat, not add it!

[TheIronMaiden]

Working with people who get angry first before looking for answers and solutions.

What kind of miserable loser gets steaming angry over the span of weeks instead of taking a short phone call to clear things up. God damn.

[DoubleF]

Originally Posted by Fuzz

My wife does the stock, but she roasts them in the oven for an hour or so with skin and onions and maybe other stuff? Then a good 12 hours on the stove. Occasionally she cheats with the instant pot, but it can only do 2 carcasses, and we usually wait until we have 4. No Schmaltz, try to drain off fat, not add it!

Ah. I basically replace the oil for a stir fry with the schmaltz, tallow or lard when I have it on hand. I don't know if it's selective memory or whatnot, but I find there is more oil left behind in the pan after stir frying with schmaltz, tallow or lard, than olive oil or vegetable oil. Not sure if that's partially due to the fat not sticking as much to the veggies and meat or if it's something else. It certainly tastes more fragrant though.

[DoubleF]

Originally Posted by bizaro86

Thanks! I'll check him out. <edited to add: I sent him a message and he said for financial reasons he's no longer taking new orders>

For stock cheat mode in the electric pressure cooker is the way to go, imo. I've done it both ways and the results are very, very similar. But the instapot takes way less time/work, so now I have homemade broth with asian dumplings in it for lunch at least once a week. If you do it with beef bones it's unreal how rich you can get it.

Ah darn. I was chatting with him about his business venture only this past summer. Sucks to hear it wasn't able to continue.

[Raekwon]

Originally Posted by Cappy

I actually think autocorrect has gotten worse in the last few years.

I don't know what happened to auto correct in the past 4ish months but it is not even usable anymore. I'm mainly speaking of O365 and iPhone but its could be more. I have an issue with typing and often type out of order such as "teh" or "coem" (This autocorrect works fine apparently) but if I type "teh" in teams my options are.

tph
teem
tehri
techy
etch

and in Iphone, well seems iphone is working I must be thinking of teams on iphone. It used to work so good and then one day after an update and ever since it has been atrocious.

[fotze2]

Originally Posted by Raekwon

I don't know what happened to auto correct in the past 4ish months but it is not even usable anymore. I'm mainly speaking of O365 and iPhone but its could be more. I have an issue with typing and often type out of order such as "teh" or "coem" (This autocorrect works fine apparently) but if I type "teh" in teams my options are.

tph
teem
tehri
techy
etch

and in Iphone, well seems iphone is working I must be thinking of teams on iphone. It used to work so good and then one day after an update and ever since it has been atrocious.

I have apparently typed ducking more than any person in earth's history.

[timun]

Originally Posted by Raekwon

I don't know what happened to auto correct in the past 4ish months but it is not even usable anymore. I'm mainly speaking of O365 and iPhone but its could be more. I have an issue with typing and often type out of order such as "teh" or "coem" (This autocorrect works fine apparently) but if I type "teh" in teams my options are.

tph
teem
tehri
techy
etch

and in Iphone, well seems iphone is working I must be thinking of teams on iphone. It used to work so good and then one day after an update and ever since it has been atrocious.

Originally Posted by fotze2

I have apparently typed ducking more than any person in earth's history.

Originally Posted by timun

Duck the ducking duckers! iOS's (on my work iPhone) seems more egregious than the Google keyboard on my (personal) Pixel.