Posted on 07/17/2016 5:46:15 PM PDT by Extremely Extreme Extremist
I had no idea they even had steak there. The one I go to has tons of coloring books always stocked, it keeps the kids happy.
Possibly disguised roadkill?
frozen items we like that cost twice as much - or more - in the grocery story (same brand names)
“What’s a Dollar Store Cut of Steak?”
Scrap piece of truck tire found along the Interstate?
Watch this video before buying some of this super low cost meat. It shows how they make it.
https://www.youtube.com/watch?v=OrEqMeWIVcA
How much is a pound of ground beef these days ? Here in Japan we buy a pork/beef mix ( australian ) and it’s about 3 buckeroos a pound .
If it’s from Mexico, Canada, or a combination of the above with USA, it could very well contain horse meat.
Since horse slaughter was banned in the US, horses are shipped to Canada and Mexico for slaughter. Horses often are given heavy-duty meds that stay in the carcass and end up in the meat.
I’m not saying all cheap meat contains horse meat, just that if it’s from Canada or Mexico it probably does!
This is almost as good as the free 72 oz. steak...if you can eat it in an hour.
http://bigtexan.com/72-oz-steak/
That is about the same price as I pay here except it is all beef, or that is what they say.
When we were kids we had ground beef, pot roast, and my Dad used to make a dish he called Steak and Gravy that he made with round steak. It was delicious. My Dad was a good cook...much better than my mother.
The thin dollar store steak was done in minutes. No surprise, since it weighed in on our scale at just four ounces, and after cooking shrunk to a mere 1.9 ounces ... most likely a result of its “30 percent tenderizing solution” listed on the label.
...
And you still don’t know the species. This is the same meat that goes to schools, the military and other institutions.
Mother used to make something similar.
I think she cooked the steak in a pressure cooker. It was tender and a lot of gravy. She served it with mashed potatoes and biscuits. Mother was a real artist with biscuits.
Mother once told me it was her Father’s favorite meal and I can see why.
Let’s not forget Fukushima meats and produce...
Ah, Mystery Meat. Yum!
Thanks for the video. What a revelation!
Having dined at that “national roast beef sandwich chain” I can tell you without a doubt I knew the meat was “formed” and not sliced directly off the cow. I’d thought they used gelatin or something to bind it together, not some exotic enzyme.
Shades of Upton Sinclair, here.
This also made me think of those little shrink-wrapped “ribeye” steaks Trader Joe has been selling. They were inexpensive, supposedly imported, but had this weird “pickled” taste. I’ve stopped buying them.
Meat is so expensive these days. Even soup bones are pricey.
The local cost plus grocer has some Mexican steaks that are probably no better than the $1 steaks. Thin, tough, and tasteless. Fit for a king (Here, King!).
How many supermarkets still have “cow diagrams” above the butcher counter?
Well if its labelled USA then its most likely beef. But as they say its utility grade, it comes from end of life cattle like bulls and milk cows. Its a grade up from canner and cutter which you can only give to animals or in those cans of roast beef. They are also the beef used for jerky and beef sticks.
My Dad used to cut the round steak up into pieces, then brown it in bacon grease. He always used a blue enamel roasting pan to cook it in. He’d cut up onions and put them in the pan too, then add water, cover, and cook until it was fork tender. Then he’d make gravy out of the drippings. I’ve made it myself, but it’s never tasted as good as my father’s.
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