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REPORT ABUSIVE REPLY
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Message Subject
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So what's the meat situation like in your area?
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Poster Handle
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Anonymous Coward |
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Post Content
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We got notice a little over a week ago to change our packaging and thickness of cuts. Kinda like they do with potato chips and cereal , packaging less weight, because of increase in prices per pound.
Example , instead of reg cut of grilling steaks being 1- 11/4 in, they’re now 1/2-3/4 in.
So.... also the pork and chicken we get in is frozen rock solid. Takes a day of it sitting unrefridgerated to even halfway thaw to cut it. Would explain the weird coloring of some meats aswell. If you cut it partially frozen it doesn’t bloom out well. You can’t scrape the bone dust off either.
Quoting: MKPitBull I've got a friend who is a meat inspector for our state. I've been told it's going to be a rough few months for meat availability until things get back to normal processing. The entire supply chain is structured on the just-in-time mindset. Once a kink got thrown in, the whole process got derailed. Fyi, went to a military commissary in south MS this week for a specialty item, so stopped to view the meat dept. They normally have large slabs of beef rib eyes and tenderloin for those who buy in bulk. None to be seen. Instead, they had packaged tenderloin selling for $14.98/lb! Is this commissary only open to members of the military, or...? I am very curious to hear if military folks are "in this together" with the rest of us. (LOL.) Yes, can only access base with military ID, then must present again at the commissary. Typically, they have decent prices on meat, but not this time.... Not sure about active duty members, as we are retired military, but I can tell you that all the vets we know stocked up on everything ahead of time. But living in south Louisiana, we stock up on pantry goods, to and water every hurricane season. We just did it early this year and added more meat to the mix. Thanks!
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