When I go grocery shopping, one of the first places I hit is what I
refer to as the "used meat" section... you know the place at the end
of the meat cases where they put the cuts of meat that have been
marked down for quick sale.

I love the marked down section, I've found beautiful steaks and roasts
with huge markdowns that are perfectly fine with no discoloration etc.

Yesterday I picked up a sirloin tip 'roast' that is about 3 inches
thick on one side with a slight taper
to about 2 inches thick on the other.

I'm thinking I'm going to rub it good and do it on the grill like a
really thick steak, let it rest and then
slice it and serve with some good sauce concoction.

Any ideas??

On 4/16/2010 1:45 PM, ImStillMags wrote:
> When I go grocery shopping, one of the first places I hit is what I
> refer to as the "used meat" section... you know the place at the end
> of the meat cases where they put the cuts of meat that have been
> marked down for quick sale.
>
> I love the marked down section, I've found beautiful steaks and roasts
> with huge markdowns that are perfectly fine with no discoloration etc.
>
> Yesterday I picked up a sirloin tip 'roast' that is about 3 inches
> thick on one side with a slight taper
> to about 2 inches thick on the other.
>
> I'm thinking I'm going to rub it good and do it on the grill like a
> really thick steak, let it rest and then
> slice it and serve with some good sauce concoction.
>
> Any ideas??


Invite us for dinner.

George L

On Apr 16, 2:45*pm, ImStillMags > wrote:
> When I go grocery shopping, one of the first places I hit is what I
> refer to as the "used meat" section... you know the place at the end
> of the meat cases where they put the cuts of meat that have been
> marked down for quick sale.
>
> I love the marked down section, I've found beautiful steaks and roasts
> with huge markdowns that are perfectly fine with no discoloration etc.
>
> Yesterday I picked up a sirloin tip 'roast' that is about 3 inches
> thick on one side with a slight taper
> to about 2 inches thick on the other.
>
> I'm thinking I'm going to rub it good and do it on the grill like a
> really thick steak, let it rest and then
> slice it and serve with some good sauce concoction.
>
> Any ideas??

Sounds good already. Maybe you could use leftover slices on top of a
nice salad the next day?

Kris

ImStillMags wrote:
>
> When I go grocery shopping, one of the first places I hit is what I
> refer to as the "used meat" section... you know the place at the end
> of the meat cases where they put the cuts of meat that have been
> marked down for quick sale.
>
> I love the marked down section, I've found beautiful steaks and roasts
> with huge markdowns that are perfectly fine with no discoloration etc.

I've seen Safeway repackage meat at a higher price
then attach a discount sticker on it before placing
it in their discount meat section. Whoever bought
that meat wasn't getting much of a discount at all.

It is also a common practice to create "marinated"
meat by covering it with a colored spice rub to hide
the discoloration. Don't ever buy marinated meat.

On Apr 16, 12:08*pm, Mark Thorson > wrote:
> ImStillMags wrote:
>
> > When I go grocery shopping, one of the first places I hit is what I
> > refer to as the "used meat" section... you know the place at the end
> > of the meat cases where they put the cuts of meat that have been
> > marked down for quick sale.
>
> > I love the marked down section, I've found beautiful steaks and roasts
> > with huge markdowns that are perfectly fine with no discoloration etc.
>
> I've seen Safeway repackage meat at a higher price
> then attach a discount sticker on it before placing
> it in their discount meat section. *Whoever bought
> that meat wasn't getting much of a discount at all.
>
> It is also a common practice to create "marinated"
> meat by covering it with a colored spice rub to hide
> the discoloration. *Don't ever buy marinated meat.

Don't shop Safeway and I know this store very well. I never buy
'marinated' stuff.....ewwwwwwwwwwww.

On Apr 16, 12:08*pm, Mark Thorson > wrote:
> ImStillMags wrote:
>
> > When I go grocery shopping, one of the first places I hit is what I
> > refer to as the "used meat" section... you know the place at the end
> > of the meat cases where they put the cuts of meat that have been
> > marked down for quick sale.
>
> > I love the marked down section, I've found beautiful steaks and roasts
> > with huge markdowns that are perfectly fine with no discoloration etc.
>
> I've seen Safeway repackage meat at a higher price
> then attach a discount sticker on it before placing
> it in their discount meat section. *Whoever bought
> that meat wasn't getting much of a discount at all.

Yup, I noticed that with Safeway.

>
> It is also a common practice to create "marinated"
> meat by covering it with a colored spice rub to hide
> the discoloration. *Don't ever buy marinated meat.

I did a couple of times (roast and fajita) at two different places
and hated it.

So sorry to hear of the horror stories regarding marked down meat.
We've scored some real deals on marked down meats with great success,
mostly at Sams club. Lamb ribs, fillet Mignon, and others. Have Never
had a problem with them. Nan in DE

In article
>,
ImStillMags > wrote:

> When I go grocery shopping, one of the first places I hit is what I
> refer to as the "used meat" section... you know the place at the end
> of the meat cases where they put the cuts of meat that have been
> marked down for quick sale.
>
> I love the marked down section, I've found beautiful steaks and roasts
> with huge markdowns that are perfectly fine with no discoloration etc.
>
> Yesterday I picked up a sirloin tip 'roast' that is about 3 inches
> thick on one side with a slight taper
> to about 2 inches thick on the other.
>
> I'm thinking I'm going to rub it good and do it on the grill like a
> really thick steak, let it rest and then
> slice it and serve with some good sauce concoction.
>
> Any ideas??

Sounds good to me. Sirloin is also good for making jerky if it's not
marbled much. Grinding for burgers too, or making it into pot roast.

Slicing thin and quick frying or making pho' works too.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Fri, 16 Apr 2010 11:45:09 -0700 (PDT), ImStillMags wrote:

> When I go grocery shopping, one of the first places I hit is what I
> refer to as the "used meat" section... you know the place at the end
> of the meat cases where they put the cuts of meat that have been
> marked down for quick sale...

....marked down the second time, you mean. Yum.

If you can't taste the difference between fresh meat and Andy-style
meat, you need to have your taste buds checked. The only meat that
I'll buy that is reduced for sale are processed,
manufacturer-wrapped meat stuffs.

Fortunately, my main grocer doesn't carry stale meat. Everything
they cut is sold in 24 hours, or it becomes hamburger for another
24. Then it gets thrown away. Every piece of non-cryovaced meat
has a packed on date of today and an sell by date of tomorrow (with
the exception of lamb roasts for some reason).

-sw

On Apr 16, 11:45*am, ImStillMags > wrote:

So last evening I set the 'roast' out to come to room temperature,
rubbed it really well with garlic, salt and black pepper and it rest
till grill time. I had the grill pre heated to really hot, about 500
degrees.

Cooked the meat about 12 - 15 minutes on each side turning once and
when I thought it was close to done enough, using the push test, I
slathered the top with butter, turned it over and slathered the other
side and cooked it
about 5 minutes more on each side to get the crust nice and dark.

Let it rest for about 20 minutes before carving. It came out nice a
rare and very juicy and quite tender.
Great flavor.

I served it with the Crash Potatoes, fresh steamed green beans, a
heart of romaine salad with my blue
cheese dressing and my no knead artisan bread.

Oh...and a nice bottle of pinot noir.

It was damned good, I highly recommend doing a small fairly thin (3
inch) top sirloin 'roast' like this. It was really yummy.


here's the recipe for my blue cheese dressing

http://www.hizzoners.com/index.php?o...lads&Itemid=58

In article
>,
ImStillMags > wrote:

> On Apr 16, 11:45*am, ImStillMags > wrote:
>
> So last evening I set the 'roast' out to come to room temperature,
> rubbed it really well with garlic, salt and black pepper and it rest
> till grill time. I had the grill pre heated to really hot, about 500
> degrees.
>
> Cooked the meat about 12 - 15 minutes on each side turning once and
> when I thought it was close to done enough, using the push test, I
> slathered the top with butter, turned it over and slathered the other
> side and cooked it
> about 5 minutes more on each side to get the crust nice and dark.
>
> Let it rest for about 20 minutes before carving. It came out nice a
> rare and very juicy and quite tender.
> Great flavor.
>
> I served it with the Crash Potatoes, fresh steamed green beans, a
> heart of romaine salad with my blue
> cheese dressing and my no knead artisan bread.
>
> Oh...and a nice bottle of pinot noir.
>
> It was damned good, I highly recommend doing a small fairly thin (3
> inch) top sirloin 'roast' like this. It was really yummy.
>
>
> here's the recipe for my blue cheese dressing
>
> http://www.hizzoners.com/index.php?option=com
> content&view=article&id=109:hizzoners-bleu-cheese-dressing&catid=38:salads&Ite
> mid=58

Sounds like a seriously good meal. :-)
My mom always loved bleu cheese dressing.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Apr 18, 1:53*pm, ImStillMags > wrote:
>
>
> here's the recipe for my blue cheese dressing
>
> http://www.hizzoners.com/index.php?o...iew=article&id....

Are there any bozos out there who think that recipe is worth 4 bucks?

--Bryan

In article
>,
Food Snob® > wrote:

> On Apr 18, 1:53*pm, ImStillMags > wrote:
> >
> >
> > here's the recipe for my blue cheese dressing
> >
> > http://www.hizzoners.com/index.php?o...iew=article&id...
>
> Are there any bozos out there who think that recipe is worth 4 bucks?

Well, sure! Do the math! It's 50 servings, so that's only US$.08 a
serving!

:-)

(A donation of US$2.00 would be appreciated for the above post, to
partially compensate me for all the exclamation marks used. Thanks!)

--
Dan Abel
Petaluma, California USA

On 4/18/2010 1:53 PM, ImStillMags wrote:
> Let it rest for about 20 minutes before carving. It came out nice a
> rare and very juicy and quite tender.
> Great flavor.
>
> I served it with the Crash Potatoes, fresh steamed green beans, a
> heart of romaine salad with my blue
> cheese dressing and my no knead artisan bread.
>
> Oh...and a nice bottle of pinot noir.
>
> It was damned good, I highly recommend doing a small fairly thin (3
> inch) top sirloin 'roast' like this. It was really yummy.
>
>
> here's the recipe for my blue cheese dressing
>
> http://www.hizzoners.com/index.php?o...lads&Itemid=58
>


Sounds like a wonderful meal. Thanks for the recipe for blue cheese
dressing, I think my youngest son would like it.

No room for dessert? They have Blue Bell ice cream on sale and I am
trying to avoid it.

Becca

"ImStillMags" > wrote
> Cooked the meat about 12 - 15 minutes on each side turning once and
> when I thought it was close to done enough, using the push test, I
> slathered the top with butter, turned it over and slathered the other
> side and cooked it
> about 5 minutes more on each side to get the crust nice and dark.
>
> Let it rest for about 20 minutes before carving. It came out nice a
> rare and very juicy and quite tender.
> Great flavor.

Great flavor at a great price is a great deal.

On Fri, 16 Apr 2010 14:07:13 -0500, Andy wrote:

> ImStillMags > wrote:
>
>> Any ideas??
>
> Just one mention... sirloin tri-tip roast has two grain directions, so
> carve accordingly.

A tri-tip has only one very clearly defined grain to it, you stupid
****. Maybe you're thinking of a round tip.

-sw

I have had great results at my local grocery on Sundays with 'Managers
Specials' mostly ground turkey. Marked down more than half - and it freezes
quiet well.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

JonquilJan > wrote:
> I have had great results at my local grocery on Sundays with 'Managers
> Specials' mostly ground turkey. Marked down more than half - and it freezes
> quiet well.

Just yesterday, Sunday as it happens, I was in my local Food Lion and noticed
a 1 lb. package of ground turkey marked down from 3.69 to 3.29. The funny
part was it was in the section with all the non-marked down ground turkey
which was on sale at 2 for $5. Since the mark down sticker has its own
special bar code, I wondered if someone picking that one up would actually
end up paying more for it since the sale price was on the regular bar code.
I did not try it to find out.

Bill Ranck
Blacksburg, Va.