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beef //rib eye steaks

L

larry@stinescorner

Well-known Member
Went to the WalMart with my daughter,she had to exchange something.I was walking around waiting for her,and happened to look in the freezer case at the front of an isle.Boneless Rib eye steaks in a box.What I remember reading was,,mechanically tenderized,,added bromine solution up to 12 percent? Also some big words ,,great for the grill...etc////I couldn't help but think of y/t,,,and thought to myself,,,,,a ribeye from rrlunds beef and many of the other beef farmers on y/t don't need to be mechanically tenderized and solution added!!!
 
I've had maybe one "good" slab of beef since moving from Texas. Especially way up here. The beef here has to be about the worst I've seen in my life!! Have gotten to where I prefer chicken and pork, but was just going on recently with the wife how I had been craving some decent beef.....again!

Our nearest Wal-Mart is about 75 miles away so we aren't there very often. But when we are, we NEVER buy meat there!
 
I see on the news where Walmart is closing 154 stores.Our local Walmart is out of
stuff sometimes,that never happened before.The local kroger chain store is always
busy.They have some pretty good meat.There's a couple family owned butcher shops
around here that buy local grain feed beef.
 
I buy 90% of my fuel at Wal-Mart(Murphy USA)and quite a bit of packaged foods but never meat. Locally,Tom Thumb is the best place for fresh meat.
 
You need to take a road trip over to Carrington, ND. Get some of the pea fed beef from the NDSU research station there. I think the local locker plant has some from time to time. You can cut it with a fork!
 
Using the words "Walmart" and "beef" in the same sentence constitutes an oxymoron........unless one happens to like the cheap Chinese "beef" they sell there.
 
RRLUND store just opened here in central Illinois.
Haven't had a chance to check out the meat, toy or farm section yet but the parking lot was packed !!!;
 
(quoted from post at 18:59:10 05/23/17) You need to take a road trip over to Carrington, ND. Get some of the pea fed beef from the NDSU research station there. I think the local locker plant has some from time to time. You can cut it with a fork!
Click to expand...

Thank you MoreSmoke!! First time my salivary glands have been active in YEARS! *lol*
 
(quoted from post at 17:02:53 05/23/17) I've had maybe one "good" slab of beef since moving from Texas. !
Click to expand...

One of the calls I got for a half of beef this year was from my Brother-In-Law, who claimed that since moving from Milwaukee to Austin, Tx, he has been unable to find a good meat market. He's coming to our place this weekend for my daughter's graduation, and flying home with coolers full of meat!
 
K Effective -- Yes, gone are the days when your local grocery store sold only local beef. Now, there's no telling where in the country (or the world!) that your meats or any other foods are coming from. Most of the produce up here is from outside the US. Most of what's left is from California.....basically the same difference. *lol* No, I shouldn't say that. Might end up offending someone. ...And Lord knows I'm not one to stir the pot! :shock: :wink:
 
What, about the crocs? Folks been huntin' gator along the Gulf Coast for a long time!! Never had any myself, but I hear it can be good eating if prepared properly. Same thing with Alligator Gar (a fish). Lots of used-to-be trash meats that are delicacies in certain areas. ....No, not even going there to what other things are considered "delicacies"!!
 
I hope Royse's turned out OK. I can cut mine with a fork. I sold one to him the day I took ours.

WalMart must buy grass fed.
 
Couple of pics after that one is a stand-alone freezer bin with UNWRAPPED meat in it!! Folks just walk buy, find a cut of meat they like and bag it themselves. ACK!!
 
We move a heck of a lot of beef through the stockyards in N. TX. and So. OK. It goes somewhere.

On tenderizing a Rib steak (which contains the "eye"), that's the most tender part of the animal (bar the tenderloin from which Filet Mignon is made, or the node on the inside of the rib on a T bone), must be a cuter or canner to have to tenderize it. Can't imagine what a Round would be like.

Funny thought I just had. I read somewhere that in the cattle drives from Texas up to Nebraska (Old Chisolm Trail for one) and other shipping centers, the Long Horns (cattle) actually gained weight and had calves en-route. Amazing.
 
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