The little grocery store that I shop at sometimes; the only one with a
"used meat bin", has new management, and one of the first things they
did was stop selling any close-dated/outdated packaged meats. That's
where I used to buy most of my cured meats. (Who cares if a package of
wienies or a whole pepperoni is a week past its freshness date?) I got
better brands at very low prices that way.

The manager said that they want people buying the *good* meat, not the
old stuff. So I guess they will throw the old stuff away. I won't buy
any more of the fresh meat, I'll just buy less preserved meat -- maybe
that's a good thing.

Bob

zxcvbob wrote:

The little grocery store that I shop at sometimes; the only one with a
"used meat bin", has new management, and one of the first things they
did was stop selling any close-dated/outdated packaged meats. That's
where I used to buy most of my cured meats. (Who cares if a package of
wienies or a whole pepperoni is a week past its freshness date?) I got
better brands at very low prices that way.

The manager said that they want people buying the *good* meat, not the
old stuff. So I guess they will throw the old stuff away. I won't buy
any more of the fresh meat, I'll just buy less preserved meat -- maybe
that's a good thing.

Bob
You're thinking wrong Bob, think "DUMPSTER DIVING." The market I shop in
sends out-of-date preserved meats back to the maker. Only the fresh
meats go in the used meat bin.

George

George Shirley wrote:
zxcvbob wrote:

The little grocery store that I shop at sometimes; the only one with
a "used meat bin", has new management, and one of the first things
they did was stop selling any close-dated/outdated packaged meats. That's
where I used to buy most of my cured meats. (Who cares if a
package of wienies or a whole pepperoni is a week past its freshness
date?) I got better brands at very low prices that way.

The manager said that they want people buying the *good* meat, not
the old stuff. So I guess they will throw the old stuff away. I
won't buy any more of the fresh meat, I'll just buy less preserved
meat -- maybe that's a good thing.

Bob
You're thinking wrong Bob, think "DUMPSTER DIVING." The market I shop
in sends out-of-date preserved meats back to the maker. Only the fresh
meats go in the used meat bin.

I can't get my head around the 'used' meat thing

Ophelia wrote:
George Shirley wrote:
zxcvbob wrote:
The little grocery store that I shop at sometimes; the only one with
a "used meat bin", has new management, and one of the first things
they did was stop selling any close-dated/outdated packaged meats. That's
where I used to buy most of my cured meats. (Who cares if a
package of wienies or a whole pepperoni is a week past its freshness
date?) I got better brands at very low prices that way.

The manager said that they want people buying the *good* meat, not
the old stuff. So I guess they will throw the old stuff away. I
won't buy any more of the fresh meat, I'll just buy less preserved
meat -- maybe that's a good thing.

Bob
You're thinking wrong Bob, think "DUMPSTER DIVING." The market I shop
in sends out-of-date preserved meats back to the maker. Only the fresh
meats go in the used meat bin.

I can't get my head around the 'used' meat thing


It's country boy slang for the area of the meat market where the meats
about to go out-of-date are placed and the price substantially reduced.
It's still good meat and often can be had for 50% off of retail. I know
when our butcher is putting the meat out and go there specifically to
buy good stuff like T-bone, porterhouse, sirloin, and other good steaks.

George

George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
zxcvbob wrote:
The little grocery store that I shop at sometimes; the only one
with a "used meat bin", has new management, and one of the first things
they did was stop selling any close-dated/outdated packaged meats.
That's where I used to buy most of my cured meats. (Who cares if a
package of wienies or a whole pepperoni is a week past its
freshness date?) I got better brands at very low prices that way.

The manager said that they want people buying the *good* meat, not
the old stuff. So I guess they will throw the old stuff away. I
won't buy any more of the fresh meat, I'll just buy less preserved
meat -- maybe that's a good thing.

Bob
You're thinking wrong Bob, think "DUMPSTER DIVING." The market I
shop in sends out-of-date preserved meats back to the maker. Only
the fresh meats go in the used meat bin.

I can't get my head around the 'used' meat thing


It's country boy slang for the area of the meat market where the meats
about to go out-of-date are placed and the price substantially
reduced. It's still good meat and often can be had for 50% off of
retail. I know when our butcher is putting the meat out and go there
specifically to buy good stuff like T-bone, porterhouse, sirloin, and
other good steaks.

I know George, but I am sure you undertand what we know as 'used' )

Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
zxcvbob wrote:
The little grocery store that I shop at sometimes; the only one
with a "used meat bin", has new management, and one of the first things
they did was stop selling any close-dated/outdated packaged meats.
That's where I used to buy most of my cured meats. (Who cares if a
package of wienies or a whole pepperoni is a week past its
freshness date?) I got better brands at very low prices that way.

The manager said that they want people buying the *good* meat, not
the old stuff. So I guess they will throw the old stuff away. I
won't buy any more of the fresh meat, I'll just buy less preserved
meat -- maybe that's a good thing.

Bob
You're thinking wrong Bob, think "DUMPSTER DIVING." The market I
shop in sends out-of-date preserved meats back to the maker. Only
the fresh meats go in the used meat bin.
I can't get my head around the 'used' meat thing


It's country boy slang for the area of the meat market where the meats
about to go out-of-date are placed and the price substantially
reduced. It's still good meat and often can be had for 50% off of
retail. I know when our butcher is putting the meat out and go there
specifically to buy good stuff like T-bone, porterhouse, sirloin, and
other good steaks.

I know George, but I am sure you undertand what we know as 'used' )


Yep, and that's what makes it funny to us rednecks.

George

"zxcvbob" wrote in message
...

The little grocery store that I shop at sometimes; the only one with a
"used meat bin", has new management, and one of the first things they did
was stop selling any close-dated/outdated packaged meats. That's where I
used to buy most of my cured meats. (Who cares if a package of wienies or
a whole pepperoni is a week past its freshness date?) I got better brands
at very low prices that way.

The manager said that they want people buying the *good* meat, not the old
stuff. So I guess they will throw the old stuff away. I won't buy any
more of the fresh meat, I'll just buy less preserved meat -- maybe that's
a good thing.

Bob

I had the same reaction when my local grocer got a new manager in the
produce department. They used to put 'about-to-spoil' peppers, apples,
pomegranates, bananas, you name it, in plastic wrapped packages for a tenth
of the regular 'fresh' price. And in allot of cases, I'd buy it all up to
make things like banana muffins, pepper jelly, pomegranate jelly, etc. They
don't do it anymore, so I don't get to buy a whole bunch of stuff to put up
like I used to.

The meat guy still puts stuff out in the used meat bin though. Yesterday I
got medium ground beef for .49 a pound - I bought 12 pounds! Will make
great spaghetti sauces, soups, lasagnes, and a bunch of other stuff for
months!!

Kathi

Kathi Jones wrote:
"zxcvbob" wrote in message
...
The little grocery store that I shop at sometimes; the only one with a
"used meat bin", has new management, and one of the first things they did
was stop selling any close-dated/outdated packaged meats. That's where I
used to buy most of my cured meats. (Who cares if a package of wienies or
a whole pepperoni is a week past its freshness date?) I got better brands
at very low prices that way.

The manager said that they want people buying the *good* meat, not the old
stuff. So I guess they will throw the old stuff away. I won't buy any
more of the fresh meat, I'll just buy less preserved meat -- maybe that's
a good thing.

Bob

I had the same reaction when my local grocer got a new manager in the
produce department. They used to put 'about-to-spoil' peppers, apples,
pomegranates, bananas, you name it, in plastic wrapped packages for a tenth
of the regular 'fresh' price. And in allot of cases, I'd buy it all up to
make things like banana muffins, pepper jelly, pomegranate jelly, etc. They
don't do it anymore, so I don't get to buy a whole bunch of stuff to put up
like I used to.

The meat guy still puts stuff out in the used meat bin though. Yesterday I
got medium ground beef for .49 a pound - I bought 12 pounds! Will make
great spaghetti sauces, soups, lasagnes, and a bunch of other stuff for
months!!

Kathi


I have to one up you Kathi. Friend just brought me twelve pounds of
ground whole cow in two pound packages. To top it all off he also
brought me a round steak that was about 20 inches across, the whole
section of a calf's leg, and a couple of packages of filet mignon. I
about passed out when he handed me the bag. I knew we were good friends
but not that good. Note: He runs a few cows on 110 acres nearby, and he
had culled a barren cow (ground meat) and had butchered a big calf. Free
meat is always good.

Our market just tosses the fruit when they can't sell it. I've been
after the produce manager to call me when he has a lot of it. Figure I
could at least make wine out of it if nothing else.

George

George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
zxcvbob wrote:
The little grocery store that I shop at sometimes; the only one
with a "used meat bin", has new management, and one of the first
things they did was stop selling any close-dated/outdated
packaged meats. That's where I used to buy most of my cured
meats. (Who cares if a package of wienies or a whole pepperoni
is a week past its freshness date?) I got better brands at very low
prices that
way. The manager said that they want people buying the *good* meat,
not the old stuff. So I guess they will throw the old stuff away. I
won't buy any more of the fresh meat, I'll just buy less
preserved meat -- maybe that's a good thing.

Bob
You're thinking wrong Bob, think "DUMPSTER DIVING." The market I
shop in sends out-of-date preserved meats back to the maker. Only
the fresh meats go in the used meat bin.
I can't get my head around the 'used' meat thing


It's country boy slang for the area of the meat market where the
meats about to go out-of-date are placed and the price substantially
reduced. It's still good meat and often can be had for 50% off of
retail. I know when our butcher is putting the meat out and go there
specifically to buy good stuff like T-bone, porterhouse, sirloin,
and other good steaks.

I know George, but I am sure you undertand what we know as 'used' )


Yep, and that's what makes it funny to us rednecks.

G

I am not sure what a redneck is.

Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
zxcvbob wrote:
The little grocery store that I shop at sometimes; the only one
with a "used meat bin", has new management, and one of the first
things they did was stop selling any close-dated/outdated
packaged meats. That's where I used to buy most of my cured
meats. (Who cares if a package of wienies or a whole pepperoni
is a week past its freshness date?) I got better brands at very low
prices that
way. The manager said that they want people buying the *good* meat,
not the old stuff. So I guess they will throw the old stuff away. I
won't buy any more of the fresh meat, I'll just buy less
preserved meat -- maybe that's a good thing.

Bob
You're thinking wrong Bob, think "DUMPSTER DIVING." The market I
shop in sends out-of-date preserved meats back to the maker. Only
the fresh meats go in the used meat bin.
I can't get my head around the 'used' meat thing


It's country boy slang for the area of the meat market where the
meats about to go out-of-date are placed and the price substantially
reduced. It's still good meat and often can be had for 50% off of
retail. I know when our butcher is putting the meat out and go there
specifically to buy good stuff like T-bone, porterhouse, sirloin,
and other good steaks.
I know George, but I am sure you undertand what we know as 'used' )


Yep, and that's what makes it funny to us rednecks.

G

I am not sure what a redneck is.




Originally referred to backwood farmers whose necks were red because
they always had their heads down while hoeing crops and the backs of
ther necks were sunburned.

Have you ever seen the American comedian Jeff Foxworthy, he does
"redneck" humor. Nowadays redneck infers that that person is backwards
and ignorant. Not always true though. HTH

George

"George Shirley" wrote in message
.. .
Kathi Jones wrote:
"zxcvbob" wrote in message
...
The little grocery store that I shop at sometimes; the only one with a
"used meat bin", has new management, and one of the first things they
did was stop selling any close-dated/outdated packaged meats. That's
where I used to buy most of my cured meats. (Who cares if a package of
wienies or a whole pepperoni is a week past its freshness date?) I got
better brands at very low prices that way.

The manager said that they want people buying the *good* meat, not the
old stuff. So I guess they will throw the old stuff away. I won't buy
any more of the fresh meat, I'll just buy less preserved meat -- maybe
that's a good thing.

Bob

I had the same reaction when my local grocer got a new manager in the
produce department. They used to put 'about-to-spoil' peppers, apples,
pomegranates, bananas, you name it, in plastic wrapped packages for a
tenth of the regular 'fresh' price. And in allot of cases, I'd buy it
all up to make things like banana muffins, pepper jelly, pomegranate
jelly, etc. They don't do it anymore, so I don't get to buy a whole
bunch of stuff to put up like I used to.

The meat guy still puts stuff out in the used meat bin though. Yesterday
I got medium ground beef for .49 a pound - I bought 12 pounds! Will make
great spaghetti sauces, soups, lasagnes, and a bunch of other stuff for
months!!

Kathi
I have to one up you Kathi. Friend just brought me twelve pounds of ground
whole cow in two pound packages. To top it all off he also brought me a
round steak that was about 20 inches across, the whole section of a calf's
leg, and a couple of packages of filet mignon. I about passed out when he
handed me the bag. I knew we were good friends but not that good. Note: He
runs a few cows on 110 acres nearby, and he had culled a barren cow
(ground meat) and had butchered a big calf. Free meat is always good.

Our market just tosses the fruit when they can't sell it. I've been after
the produce manager to call me when he has a lot of it. Figure I could at
least make wine out of it if nothing else.

George

Local manager at the store I worked at started tossing the 'almost' stuff,
too. He's the one I worked for in the fish and seafood department (I
couldn't continue to work for the greedy SOB). My advice is, if the meat
manager is still the same, make an acquaintance of the person, ask them if
they got any 'overruns' or near to expirations in the back. Sometimes, if
they are a good egg, they will mark them down for you just to move the
stock, since if they don't and it either gets tossed or returned, they have
to count it against their department as 'shrink' (or a loss). Any money
they can make on it makes the department look good. The same with produce.
The meat department always had 'overruns' (double orders or order for more
than they needed) as the manager always double checked and changed the order
of the meat manager who had done it just fine for 12 years before the 'big
guy' came in. We got boneless pork ribs for 99 cents a pound due to the
fact the meat manager ordered what she could sell in a week and the store
manager tripled the amount.....she had to cut her losses and get what she
could for the four pallets of pork in the freezer. If the staff 'in the
know' know you are ready willing and able to take the stuff of their hands,
it's a win win situation for them, they get rid of the merchandise and their
shrink numbers go down, and you get a bargain you can use. It's best to go
to the department heads, though.
-ginny

Virginia Tadrzynski wrote:

I have to one up you Kathi. Friend just brought me twelve pounds of ground
whole cow in two pound packages. To top it all off he also brought me a
round steak that was about 20 inches across, the whole section of a calf's
leg, and a couple of packages of filet mignon. I about passed out when he
handed me the bag. I knew we were good friends but not that good. Note: He
runs a few cows on 110 acres nearby, and he had culled a barren cow
(ground meat) and had butchered a big calf. Free meat is always good.

Our market just tosses the fruit when they can't sell it. I've been after
the produce manager to call me when he has a lot of it. Figure I could at
least make wine out of it if nothing else.

George

Local manager at the store I worked at started tossing the 'almost' stuff,
too. He's the one I worked for in the fish and seafood department (I
couldn't continue to work for the greedy SOB). My advice is, if the meat
manager is still the same, make an acquaintance of the person, ask them if
they got any 'overruns' or near to expirations in the back. Sometimes, if
they are a good egg, they will mark them down for you just to move the
stock, since if they don't and it either gets tossed or returned, they have
to count it against their department as 'shrink' (or a loss). Any money
they can make on it makes the department look good. The same with produce.
The meat department always had 'overruns' (double orders or order for more
than they needed) as the manager always double checked and changed the order
of the meat manager who had done it just fine for 12 years before the 'big
guy' came in. We got boneless pork ribs for 99 cents a pound due to the
fact the meat manager ordered what she could sell in a week and the store
manager tripled the amount.....she had to cut her losses and get what she
could for the four pallets of pork in the freezer. If the staff 'in the
know' know you are ready willing and able to take the stuff of their hands,
it's a win win situation for them, they get rid of the merchandise and their
shrink numbers go down, and you get a bargain you can use. It's best to go
to the department heads, though.
-ginny


The produce manager is a long-time friend but is out for medical at the
moment and the head butcher just retired last week and the market is
looking for another. When Greg, the produce guy, is there I can often
buy whole flats of going off produce, same with the old butcher, all
except preserved meats (excepting hams)since the vendor gets those back
for some reason. Maybe they sell them at Big Lots or something.

Before the butcher retired I bought two butt portion Cook's hams for 79
cents a lb even though they were marked 99 cents a lb for Christmas. The
expiration date was before Christmas so he sold them to me for less to
get them out of the store. I smoked one for Christmas and froze the
other. Went back this week and bought another ten pounder for 69 cents a
lb, marked that way too and two hickory smoked Cook's butt portion hams,
usually something over $2 a lb for $1.16. Long as I have plenty of
freezer room it won't go bad as I put them in a big vac bag and vacuum
seal them for later use.

Good advice though Ginny, I may scout the other two markets in town and
shmooze with the department managers.

George

George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
zxcvbob wrote:
The little grocery store that I shop at sometimes; the only one
with a "used meat bin", has new management, and one of the
first things they did was stop selling any close-dated/outdated
packaged meats. That's where I used to buy most of my cured
meats. (Who cares if a package of wienies or a whole pepperoni
is a week past its freshness date?) I got better brands at
very low prices that
way. The manager said that they want people buying the *good*
meat, not the old stuff. So I guess they will throw the old
stuff away. I won't buy any more of the fresh meat, I'll just
buy less preserved meat -- maybe that's a good thing.

Bob
You're thinking wrong Bob, think "DUMPSTER DIVING." The market I
shop in sends out-of-date preserved meats back to the maker.
Only the fresh meats go in the used meat bin.
I can't get my head around the 'used' meat thing


It's country boy slang for the area of the meat market where the
meats about to go out-of-date are placed and the price
substantially reduced. It's still good meat and often can be had
for 50% off of retail. I know when our butcher is putting the
meat out and go there specifically to buy good stuff like T-bone,
porterhouse, sirloin, and other good steaks.
I know George, but I am sure you undertand what we know as 'used'
)
Yep, and that's what makes it funny to us rednecks.

G

I am not sure what a redneck is.




Originally referred to backwood farmers whose necks were red because
they always had their heads down while hoeing crops and the backs of
ther necks were sunburned.

Nothing wrong with hard work!


Have you ever seen the American comedian Jeff Foxworthy, he does
"redneck" humor. Nowadays redneck infers that that person is backwards
and ignorant. Not always true though. HTH

Thanks George. I haven't heard of Foxworthy, but now I understand

Ophelia wrote:


I am not sure what a redneck is.




Originally referred to backwood farmers whose necks were red because
they always had their heads down while hoeing crops and the backs of
ther necks were sunburned.

Nothing wrong with hard work!


Have you ever seen the American comedian Jeff Foxworthy, he does
"redneck" humor. Nowadays redneck infers that that person is backwards
and ignorant. Not always true though. HTH

Thanks George. I haven't heard of Foxworthy, but now I understand

I lost my redneck status in the early seventies when I finally went to
college. After graduation I just became ordinary oil field trash. Go
here for some of Foxworthy's definitions of a redneck.
http://www.fortogden.com/foredneck.html

OB: preserving: Rednecks do tend to raise large broods of children and
hence, raise large gardens and put up the food.

George

"zxcvbob" wrote in message
...

The little grocery store that I shop at sometimes; the only one with a
"used meat bin", has new management, and one of the first things they did
was stop selling any close-dated/outdated packaged meats. That's where I
used to buy most of my cured meats. (Who cares if a package of wienies or
a whole pepperoni is a week past its freshness date?) I got better brands
at very low prices that way.

The manager said that they want people buying the *good* meat, not the old
stuff. So I guess they will throw the old stuff away. I won't buy any
more of the fresh meat, I'll just buy less preserved meat -- maybe that's
a good thing.


Do you have any soup kitchens or the like in your area? For a number of
reasons, a lot of these places are really hurting for donations now. If
such exists in your area, why not give them a call and explain the change in
store policy? They may be able to convince the manager that it's better to
get a charitable donation write-off than nothing.

And it really is a pity to have perfectly good meat go into a landfill
rather than the belly of a hungry person.

Anny