How come the price of New York Strip steaks and the local supermarket
(Giant Eagle) is twice as much per pound as it is at Sam's??

"tomkanpa" wrote in message
ps.com...
How come the price of New York Strip steaks and the local supermarket
(Giant Eagle) is twice as much per pound as it is at Sam's??


Look everyone here right in the eye and swear that this is a serious
question. Do it. Now.

Can't come up with an answer, eh?

tomkanpa wrote:
How come the price of New York Strip steaks and the local supermarket
(Giant Eagle) is twice as much per pound as it is at Sam's??

Because Sam's is owned by the Walton family who also own WalMart... if
that doesn't answer your question... Kev

"tomkanpa" wrote in message
oups.com...
Can't come up with an answer, eh?


Usually, when someone asks a question whose answer is ridiculously obvious,
the assumption is that the person is a troll, posting the question just to
make noise. Do you really now know why various merchants sell meat at
different prices???

"Doug Kanter" wrote in message
...

"tomkanpa" wrote in message
oups.com...
Can't come up with an answer, eh?


Usually, when someone asks a question whose answer is ridiculously
obvious, the assumption is that the person is a troll, posting the
question just to make noise. Do you really now know why various merchants
sell meat at different prices???


Typo. Should've read "Do you really NOT know...."

tomkanpa wrote:
How come the price of New York Strip steaks and the local supermarket
(Giant Eagle) is twice as much per pound as it is at Sam's??

See _Economics_ by Paul A. Samuelson. -aem

because its a better piece of meat?

--
and now we have hamas..................
http://www.ac.wwu.edu/~stephan/USfatalities.html



"tomkanpa" wrote in message
ps.com...
How come the price of New York Strip steaks and the local supermarket
(Giant Eagle) is twice as much per pound as it is at Sam's??

readandpostrosie wrote:
because its a better piece of meat?



Here, Sam's is one of the more expensive places to buy meat, and it
looks a little better (not much) than what's in the supermarkets. The
supermarkets all sell watered-down Wal-mart meat now.

Bob

"zxcvbob" wrote in message
...
readandpostrosie wrote:
because its a better piece of meat?



Here, Sam's is one of the more expensive places to buy meat, and it looks
a little better (not much) than what's in the supermarkets. The
supermarkets all sell watered-down Wal-mart meat now.

Bob

Where's "here"?

Here, Sam's is one of the more expensive places to buy meat, and it
looks a little better (not much) than what's in the supermarkets. The
supermarkets all sell watered-down Wal-mart meat now.

Bob

What's "watered-down WalMart meat"?
I know that some pork producers inject their pork with a brine mixture
but that's mostly done to tenderize, flavor as well as preserve. You
can't "take meat away", so although you may be paying more for an
injected cut, (due to added liquid weight) the meat itself isn't being
replaced as you seem to indicate by "watering it down".
If you've ever brined a pork tenderloin, chops or chicken, you'll
understand at least part of the reason why they inject it with a
brining solution... it flat out tastes better, is tenderer and more
moist after cooking.
Aside from that, i've never come across a solution injected cut of
beef... I imagine, it would be a beef producers equivalent of market
suicide if they ever did. Kev

"kevnbro" wrote in message
ups.com...
Here, Sam's is one of the more expensive places to buy meat, and it
looks a little better (not much) than what's in the supermarkets. The
supermarkets all sell watered-down Wal-mart meat now.

Bob

What's "watered-down WalMart meat"?
I know that some pork producers inject their pork with a brine mixture
but that's mostly done to tenderize, flavor as well as preserve. You
can't "take meat away", so although you may be paying more for an
injected cut, (due to added liquid weight) the meat itself isn't being
replaced as you seem to indicate by "watering it down".
If you've ever brined a pork tenderloin, chops or chicken, you'll
understand at least part of the reason why they inject it with a
brining solution... it flat out tastes better, is tenderer and more
moist after cooking.
Aside from that, i've never come across a solution injected cut of
beef... I imagine, it would be a beef producers equivalent of market
suicide if they ever did. Kev


Based on my experience here (Rochester NY), if you don't want salt water
added to the pork you buy, you don't shop at Wal Mart. It's all they had.

kevnbro wrote:

I know that some pork producers inject their pork with a brine mixture
but that's mostly done to tenderize, flavor as well as preserve. You
can't "take meat away", so although you may be paying more for an
injected cut, (due to added liquid weight) the meat itself isn't being
replaced as you seem to indicate by "watering it down".

I think it's mostly done to enable charging $4.49 / lb. for water. If
the damn intelligent designers had not designed leaner pork we wouldn't
need to brine the dry results. -aem

kevnbro wrote:

Here, Sam's is one of the more expensive places to buy meat, and it
looks a little better (not much) than what's in the supermarkets. The
supermarkets all sell watered-down Wal-mart meat now.

Bob


What's "watered-down WalMart meat"?

The package says, "Enhanced with up to 12 percent solution." The
solution is sodium phosphate, becaues the phosphate allow the meat to
absorb lots of water. Some of them say something like "deep basted (c)"
The brands are Farmland and Hormel, and they supply just about all the
pork in the Midwest now.

I know that some pork producers inject their pork with a brine mixture
but that's mostly done to tenderize, flavor as well as preserve. You
can't "take meat away", so although you may be paying more for an
injected cut, (due to added liquid weight) the meat itself isn't being
replaced as you seem to indicate by "watering it down".
If you've ever brined a pork tenderloin, chops or chicken, you'll
understand at least part of the reason why they inject it with a
brining solution... it flat out tastes better, is tenderer and more
moist after cooking.
Aside from that, i've never come across a solution injected cut of
beef... I imagine, it would be a beef producers equivalent of market
suicide if they ever did. Kev


Look closely at the labels for beef and chicken; it has been adulterated
too. Very sad. The water that cooks out floods the skillet.

Bob

"tomkanpa" wrote in message
ps.com...
How come the price of New York Strip steaks and the local supermarket
(Giant Eagle) is twice as much per pound as it is at Sam's??


Perhaps because Sams, part of the WalMart empire, underpays their employees,
forces them to work unpaid overtime, and screws them on benefits. Most
supermarkets are unionised and therefore have decent wages and benefits.


--
Peter Aitken