Wal-Mart meat!

[Bird]

I forgot, but we do have at least one Family Dollar store around here.

 

[dmccarty]

The last Piggley Wigley store I knew of closed up maybe 10 years ago. I didn't know they still existed anywhere.

We have a Piggley Wigley nearby. ig: :thumbsup::thumbsup::thumbsup: They sometimes have decent meat for a good price but they have some stuff I just will not touch. Flip side is that The Pig took over from a big, brand grocery store and improved the place. I refused to shop in the store when it was under a different company because of the stench from the butcher department. :shocked: The drains were backed up with butcher waste and you could smell it. :shocked:

When The Pig took over, the butcher department was cleaned up and we will now shop in the store.

Back when I live in FLA, in a very urban area, there was a Piggley Wiggley which really surprised me since I always thought that The Pig was a rural supermarket.

The local Piggley Wiggley store had a light bulb problem in their sign. The bulbs for the P and W went out which made the sign interesting. :laughing::laughing::laughing: I meant to take a photo before they fixed the bulbs but I did not.

Later,
Dan

 

[newbury]

<snip>
I just go to WalMart <snip> and looking at all the hot babes .
<snip>

I like taking my wife to the Fulton Walmart, makes her look down right slim. Most of the local women shoppers are so wide that two can't fit down an aisle.

Mississippi now has the second highest adult obesity rate in the nation, according to The State of Obesity: Better Policies for a Healthier America released September 2016.

Mississippi State Obesity Data, Rates and Trends: The State of Obesity

 

[NoTrespassing]

Man, I would stock my new freezer full of NY Strip for that price. Even on sale here I think I saw some at Brookshires for $7.99 (limit of 2 packages). Usually it is $10.98(WM) -12.98 per pound depending on where you shop. There is a local meat market that sells great steaks but they run $14-18 per pound and all are cut 1-1.5" thick which is way too much meat for me and way too many dollars for me to pay for a steak. For that kind of money I will let a restaurant cook it for me.

I agree, I haven't seen prices like that in over 20 years. I would buy more strips if I hadn't bought all the t-bones/porterhouse. I actually prefer a t-bone to a NY strip by itself. Most cutters don't leave enough fat on em for me.

It was interesting that when I had the butcher cut the t-bone steaks he marked them porterhouse. I looked up the difference and it seems t-bone usually come from farther forward and the fillet is smaller than on a porterhouse but they are essentially the same steak.

I've never been a big fan of ribeye but we need to switch it up once in awhile and for the price I can't pass it up.

Kevin

 

[/pine]

So, fire them.

I have been pleased with my shopping experiences at Ingles stores in Statesville, NC and Seneca and West Union, SC.

Steve

That would only leave Wal-Mart as a source for groceries other than one little mom and pop that has very limited stock...

 

[dmccarty]

We have been lucky enough to travel to China, better yet, a place in China visited by few non Chinese. We have also been lucky enough to travel for two weeks in Scotland and Ireland.

One of the HUGE differences we saw is the quality of food overseas compared to the US.

The US food was horrible in comparison. HORRIBLE.

On the plane flight to the UK, we were fed food full of carbs and sugar which we did not eat, and instead, ate the snacks we brought with us. On the plane flight back to the US we had a really good meal that as not full of sugar and carbs. In both trips, we ate like pigs BUT WE BOTH LOST A GOOD 10 POUNDS. Food in the US is full of salt and sugar. I have stopped buying supermarket deli meat because it is just full of salt water and food coloring. The stuff is disgusting and a few hours after eating I need to drink a quart of water due to the salt. Thankfully, we found real deli meat at Costco. :thumbsup:

Look at the ingredients in the food we buy and it is almost always full of high fructose corn syrup. When we were in Ireland, the guy we were traveling with wanted a Gin and Tonic. We got into a conversation wondering if the tonic water had corn syrup. We asked the waitress, who looked at us like we had horns, and when she brought the drink, she left the tonic water bottle for us to see. :laughing: NO corn syrup. Go look at Scweppes tonic water, from Walmart, and guess what it is loaded with...

Earlier in the year we were in Piggley Wiggley and I saw some red hot sausages. I had not eaten those things in years and figured I would buy some. The store had at least six brands of red hot sausages and each and every one was loaded in corn syrup. WTF. :shocked: The sausages I was eating in Ireland and Scotland was not filled up with freak'n corn syrup.

We had the juiciest, tartiest little pineapple fresh from the field in China. Never tasted anything like it and it was swimming in juice. Strawberries in Ireland taste sweet and like STRAWBERRIES. I have picked many a box of strawberries but not one tasted like the Irish strawberries. The absolute funny thing about those strawberries is that I think they were bought at a gas station!

Later,
Dan

 

[/pine]

We have been lucky enough to travel to China, better yet, a place in China visited by few non Chinese. We have also been lucky enough to travel for two weeks in Scotland and Ireland.

One of the HUGE differences we saw is the quality of food overseas compared to the US.

The US food was horrible in comparison. HORRIBLE.

On the plane flight to the UK, we were fed food full of carbs and sugar which we did not eat, and instead, ate the snacks we brought with us. On the plane flight back to the US we had a really good meal that as not full of sugar and carbs. In both trips, we ate like pigs BUT WE BOTH LOST A GOOD 10 POUNDS. Food in the US is full of salt and sugar. I have stopped buying supermarket deli meat because it is just full of salt water and food coloring. The stuff is disgusting and a few hours after eating I need to drink a quart of water due to the salt. Thankfully, we found real deli meat at Costco. :thumbsup:

Look at the ingredients in the food we buy and it is almost always full of high fructose corn syrup. When we were in Ireland, the guy we were traveling with wanted a Gin and Tonic. We got into a conversation wondering if the tonic water had corn syrup. We asked the waitress, who looked at us like we had horns, and when she brought the drink, she left the tonic water bottle for us to see. :laughing: NO corn syrup. Go look at Scweppes tonic water, from Walmart, and guess what it is loaded with...

Earlier in the year we were in Piggley Wiggley and I saw some red hot sausages. I had not eaten those things in years and figured I would buy some. The store had at least six brands of red hot sausages and each and every one was loaded in corn syrup. :shocked: The sausages I was eating in Ireland and Scotland was not filled up with freak'n corn syrup.

We had the juiciest, tartiest little pineapple fresh from the field in China. Never tasted anything like it and it was swimming in juice. Strawberries in Ireland taste sweet and like STRAWBERRIES. I have picked many a box of strawberries but not one tasted like the Irish strawberries. The absolute funny thing about those strawberries is that I think they were bought at a gas station!

Later,
Dan

Heck...try cutting sodium out of your diet...!...it is impossible...with heart issues and hypertension being so common I am surprised there is not more of an effort to produce more lower sodium and sodium free products...seem like it (sodium) is as harmful as fats etc...

 

[LD1]

When have to put corn syrup in everything, otherwise corn prices would drop and farmers would go broke:stirthepot:

 

[teejk]

I agree, I haven't seen prices like that in over 20 years. I would buy more strips if I hadn't bought all the t-bones/porterhouse. I actually prefer a t-bone to a NY strip by itself. Most cutters don't leave enough fat on em for me.

It was interesting that when I had the butcher cut the t-bone steaks he marked them porterhouse. I looked up the difference and it seems t-bone usually come from farther forward and the fillet is smaller than on a porterhouse but they are essentially the same steak.

I've never been a big fan of ribeye but we need to switch it up once in awhile and for the price I can't pass it up.

Kevin

The T-bone and porterhouse are from the same chunk of the steer (the short loin) which sits between the rib and the sirloin. As you move further back the size of the tenderloin gets larger and the cut changes from T-bone to porterhouse. Btw, the NY strip is also from that same chunk. It is just the upper part with the tenderloin and bone cut out. Flavor wise you get more from the rib because of the fat content. At one time the rib-eye was considered inferior to the T-bone but that has now flipped (at least around here). I wait for them to go on sale (rarely "cheap" but $8/lb. beats $12) and buy the whole thing to cut up and wrap at home. There is a lot of waste that I have no use for but that's just the cost of doing business. Most pre-packaged steaks are too thin for my taste (especially true for Wal-mart IMHO). That's because the of "sticker shock".

 

[LD1]

I agree, I haven't seen prices like that in over 20 years. I would buy more strips if I hadn't bought all the t-bones/porterhouse. I actually prefer a t-bone to a NY strip by itself. Most cutters don't leave enough fat on em for me.

It was interesting that when I had the butcher cut the t-bone steaks he marked them porterhouse. I looked up the difference and it seems t-bone usually come from farther forward and the fillet is smaller than on a porterhouse but they are essentially the same steak.

I've never been a big fan of ribeye but we need to switch it up once in awhile and for the price I can't pass it up.

Kevin

I actually like ribeye best. Followed by t-bone then NY strip.

But there isn't a lot of difference in any of them. Especially if from the same cow or same butcher.

The ribeye (as a muscle on the cow) basically transitions into the NY strip. It's just the ribeye is over the ribs. But the same muscle still continues down the spine beyond where the ribs end. They call that the strip.

For those familiar with deer......ribeye + NY strip is what hunters call the backstrap.

The tender side of the t-bone (small side) is the tenderloin. Which by itself is a fillet mignon. So with a t-bone or porterhouse, you get a NY strip for the main course and a little fillet mignon for dessert

When buying, and comparing strip, t-bone, and ribeye....knowing I'll be doing the prep and cooking....whatever is cheaper.

When eating out....I find more often than not strip steaks are thin, and it seems common practice to char the outside a little too much for my liking. Steak shouldn't have a crunchy shell. Ribeye and t-bone always seem good when I eat out.

Oh, and prime rib is the same cut of meat as ribeye. Just different prep/cook