Originally Posted by Gebo
Well, I have learned a lot this morning. Time for some real country ham.
Fawteen, you do know what I mean. The slices are so big I have to cut them in two to fit my cast iron skillet.
Yup. Not the water injected grocery store garbage, but a real ham.
Originally Posted by SVTCobra
Originally Posted by Fawteen
Originally Posted by Gebo
It makes we wonder why the WM HB stays looking good and pink through and through for several days in the fridge but the butcher shop HB gets dark on the inside in a couple of days.
It's because the Walmart meat is gassed with carbon monoxide, carbon dioxide and nitrogen which makes the meat look bright red.
It doesn't make the meat look bright red, it keeps it bright red. It's called modified atmosphere packaging, been around for a long time. The local butcher meat becomes a dark red due to oxidation.
Either way it does nothing more than fool the uneducated consumer into believing that they're buying something that is fresh, when it may or may not be fresh. Fake and phony, but a lot of people fall for it. It also doesn't mitigate the bacterial growth, so it's possible for that old, bright red meat that you've just purchased to have a higher level of bacteria than the fresh red meat that I've purchased.
Originally Posted by Duffyjr
You guys comparing wally/grocery store meat to a dedicated locker is not really fair but I get it,
I have to disagree-it's a fair comparison. A lot of people think that what they buy at Walmart (or other grocery stores) is high quality meat, but in reality it's either standard or choice. A lot of stores have a meat counter designed to look like a butcher shop with the meats all laid out nice and pretty, but they still only have lower grade, previously frozen meat. They'll slap a label on it like Angus and the average consumer doesn't know any different.