On Tuesday, September 8, 2020 at 8:11:57 AM UTC-5, Gary wrote:
> Sqwertz wrote:
> >
> > Gary wrote:
> > These are not "steaks" and aren't for much else except swiss steak
> > and stew. Beating the shit out of them makes them edible. Sheldon,
> > OTOH, thinks they're good roasted (they're TIAD).
> Any beef is better plain than breaded or battered
> with a white gravy.
> Very TIAD to me.
>
> Here's TIAD for you. For years I would often buy top
> or bottom round roasts on sale. I cut them into
> 1" steaks and cooked them as such.
>
> Yes...some were tough and chewy but still had a very
> good steak flavor. I never minded chewing a few extra
> times.

When I was 13-15 years old, I used to buy bottom round steaks from the grocery store to eat raw. They were really cheap, and at home all the meat was cooked at least med well, and almost always well done. Other kids bought candy or fast food. I bought weed and raw beef.

--Bryan

On Tue, 08 Sep 2020 14:36:08 -0400, Gary wrote:

> " wrote:
>>
>> On Tuesday, September 8, 2020 at 1:08:45 PM UTC-5, Gary wrote:
>>>
>>> You ignorant slut. Is this "resent Gary day" for you? lol
>>> My tastes are different. oh the horrors.
>>>
>> You're still an ignorant asshole; pansy.
>
> lol you go girl.

You got him on the ropes, joann. Don't stop now! Remember how
Andy, if he would post past noon, he would be crazy obnoxious irate
insane? Like Andy, Gary hardly ever posts in the afternoon/evening.
I bet if you keep him on the ropes long enough you could get him to
snap in grand Andy-style.

-sw

On 9/7/2020 12:45 PM, Gary wrote:
> Sheldon Martin wrote:
>>
>> You have no idea what cut(s) it was, if you didn't grind it yourself
>> it's pure mystery meat.
>
> You buy mystery cuts of meat from the grocery store.
> Raise your own cattle, Mr.Smartypants. You have the
> room to do that.
>
That's the thing. He buys whatever cut from the butcher or the Top's
meat counter and counts on them telling him it's good. Then he grinds it.

>> And WTF is "regular" ground beef, I never
>> heard of that cut.
>
It's not a cut. 70/30 or 80/20 or some other blend of meat to fat ratio.
> I nominate this for "dumbest question of the year"
>
He can yell all he wants about mystery meat. He doesn't really know
where that roast he grinds into "hamburgers" came from. He sure didn't
raise the cow.

Jill

On 9/7/2020 1:04 PM, wrote:
> On Monday, September 7, 2020 at 12:03:45 AM UTC-5, Hank Rogers wrote:
>>
>> wrote:
>>>
>>> I don't think I've seen bottom or top round since Slick Willy was
>>> president.
>>>
>>
>> It's tough as hell, that's for sure. You could use it to resole
>> your work boots Probably still available in some areas.
>>
> If you can get your hands on it and pound the hell out of it with a
> meat mallet it makes wonderful country fried steak. Not only do you
> get a tender piece of meat but you get to work on your biceps and build
> them up!!
>
My mother used to beat the hell out of it with a meat mallot and turn
into Swiss Steak. Slow simmered in gravy. She never country fried
anything but I've posted her 'Spicy Swiss Steak' recipe before. Very
tasty. I haven't seen round steak (top or bottom round) at the grocery
store in a long time.

Jill

On Tuesday, September 8, 2020 at 9:05:01 PM UTC-5, Sqwertz wrote:
>
> On Tue, 08 Sep 2020 14:36:08 -0400, Gary wrote:
>
> > " wrote:
> >>
> >> On Tuesday, September 8, 2020 at 1:08:45 PM UTC-5, Gary wrote:
> >>>
> >>> You ignorant slut. Is this "resent Gary day" for you? lol
> >>> My tastes are different. oh the horrors.
> >>>
> >> You're still an ignorant asshole; pansy.
> >
> > lol you go girl.
>
> You got him on the ropes, joann. Don't stop now! Remember how
> Andy, if he would post past noon, he would be crazy obnoxious irate
> insane? Like Andy, Gary hardly ever posts in the afternoon/evening.
> I bet if you keep him on the ropes long enough you could get him to
> snap in grand Andy-style.
>
> -sw
>
Hahahahahaaaaaa!!!!!!!!

On Tue, 08 Sep 2020 15:38:15 -0400, Sheldon Martin wrote:

> Gary hasn't a clue what Swiss steak is, it's NOT pounded... pounding
> any meat gaurantees it will be tough, pounding breaks the cells and
> the juices run out. Butcher shops have a machine they run steaks
> through that cuts many tiny slits in the meat that breaks the fibers
> without crushing the cells.

Not surprisingly, you have all that ass backwards. Pounding raw
meat separates the fibers at the grain without crushing cells. OTOH,
Sharp objects, like the little knives you describe, cut through
cells releasing the juices.

Everybody who ever eaten a steak knows that they "bleed" when you
cut them on the plate. And OTOH, everybody who's tenderized meat by
pounding knows that they don't result in a pile of wet juice.

Have you ever seen a lettuce knife? Why is it so dull, Pussy Katz?
I'll give you a free clue.... So it doesn't break the cells that
cause oxidation and browning on the cut edges.

You're an idiot. But you're OUR idiot :-)

Viva la Double-Sided Meat Mallet! I don't use it often, but I
appreciate having it - so much that I have two of them. I also have
a Jaccard that I bought 15 years ago and have used probably twice.
It makes cheap whole muscle beef taste like even cheaper hamburger.

-sw

On Tue, 8 Sep 2020 15:18:09 -0700 (PDT),
wrote:

> On Tuesday, September 8, 2020 at 4:34:31 PM UTC-5, Bruce wrote:
>>
>> On Tue, 08 Sep 2020 15:38:15 -0400, Sheldon Martin >
>> wrote:
>>
>>>Gary hasn't a clue what Swiss steak is, it's NOT pounded...
>>
>> When Americans start naming food after European countries, the world
>> stops making sense
>>
> See my reply to Sheldon explaining what "Swissing" is.

"Bruce" shows her unintelligence again. To swiss something means to
make flat and smooth with pressure, such as by pounding or rolling.

-sw

On Wed, 9 Sep 2020 00:05:07 -0500, Sqwertz >
wrote:

>On Tue, 8 Sep 2020 15:18:09 -0700 (PDT),
>wrote:
>
>> On Tuesday, September 8, 2020 at 4:34:31 PM UTC-5, Bruce wrote:
>>>
>>> On Tue, 08 Sep 2020 15:38:15 -0400, Sheldon Martin >
>>> wrote:
>>>
>>>>Gary hasn't a clue what Swiss steak is, it's NOT pounded...
>>>
>>> When Americans start naming food after European countries, the world
>>> stops making sense
>>>
>> See my reply to Sheldon explaining what "Swissing" is.
>
>"Bruce" shows her unintelligence again. To swiss something means to
>make flat and smooth with pressure, such as by pounding or rolling.

Steve confuses intelligence and knowledge. In this case, completely
useless knowledge.

Bryan Simmons wrote:
>
> When I was 13-15 years old, I used to buy bottom round steaks from the grocery store to eat raw. They were really cheap, and at home all the meat was cooked at least med well, and almost always well done.

I never had a nice med-rare steak until after I moved out
on my own right before I turned 20.

All my younger years, I had steak often but thin very well
done ones. Mom cooked according to Dad's tastes and he had
this phobia about undercooked meat.

They were dry and tough. That's when I learned to love
A-1 steak sauce. That was the only thing that saved it.

In effect, I never tasted *any* steak during my childhood.
All I tasted was A-1. lol

And people here wonder why I grew up loving McDonald's
hamburgers (and still do...it's my history). Those
burgers were much better than anything I got at home.

Sqwertz wrote:
>
> Have you ever seen a lettuce knife? Why is it so dull, Pussy Katz?
> I'll give you a free clue.... So it doesn't break the cells that
> cause oxidation and browning on the cut edges.

Well... I've never even heard of a lettuce knife.
I always tear my lettuce apart by hand. I do that with
fresh herbs too.

On the other hand, an oyster knife is dull because all you
need is the point to insert then twist.

Sqwertz wrote:
>
> On Tue, 08 Sep 2020 14:36:08 -0400, Gary wrote:
>
> > " wrote:
> >>
> >> On Tuesday, September 8, 2020 at 1:08:45 PM UTC-5, Gary wrote:
> >>>
> >>> You ignorant slut. Is this "resent Gary day" for you? lol
> >>> My tastes are different. oh the horrors.
> >>>
> >> You're still an ignorant asshole; pansy.
> >
> > lol you go girl.
>
> You got him on the ropes, joann. Don't stop now! Remember how
> Andy, if he would post past noon, he would be crazy obnoxious irate
> insane? Like Andy, Gary hardly ever posts in the afternoon/evening.
> I bet if you keep him on the ropes long enough you could get him to
> snap in grand Andy-style.
>
> -sw

<this is Steve tossing a Milk-Bone over the fence for Joan>
lol

Sqwertz wrote:
>
> Gary hardly ever posts in the afternoon/evening.

True enough but are you slow and haven't figured out why?

I get up at 4am (when any other normal person would)
And since lazy stores don't open forever, I like to at
least have 100 posts to read and respond to.

Most days, I'll quit reading and posting by noon or a
couple of hours later.

Then....no more Usenet until late at night when I can
download over 100 more messages. I like to save all them
for 4am.

Gives me something to do until all you sleepy heads finally
decide to get up. Cindy is the exception. She's a morning girl.

jmcquown wrote:
>
> I haven't seen round steak (top or bottom round) at the grocery
> store in a long time.
>

Now that you mention it, I haven't either. Wonder what they're
doing with that now?

On Tue, 8 Sep 2020 22:22:05 -0400, jmcquown >
wrote:

>On 9/7/2020 12:45 PM, Gary wrote:
>> Sheldon Martin wrote:
>>>
>>> You have no idea what cut(s) it was, if you didn't grind it yourself
>>> it's pure mystery meat.
>>
>> You buy mystery cuts of meat from the grocery store.
>> Raise your own cattle, Mr.Smartypants. You have the
>> room to do that.
>>
>That's the thing. He buys whatever cut from the butcher or the Top's
>meat counter and counts on them telling him it's good. Then he grinds it.
>
>>> And WTF is "regular" ground beef, I never
>>> heard of that cut.
>>
>It's not a cut. 70/30 or 80/20 or some other blend of meat to fat ratio.
>> I nominate this for "dumbest question of the year"
>>
>He can yell all he wants about mystery meat. He doesn't really know
>where that roast he grinds into "hamburgers" came from. He sure didn't
>raise the cow.
>
>Jill

Normal brained people can recognize a cut of meat... you saying a lamb
chop looks the same as a pork chop to you? Most people can tell the
difference between a top round roast, a bottom round roast, and a rib
roast. I purposely request larger top round roasts (10+ lbs), usually
two or three, so I can choose the parts to roast, the parts for
steaks, and the parts to grind. The meat department usually puts out
top round roasts in the 3 1/2 - 4 pound size, not the best parts for a
roast... the meat department workers buy the best parts for
themselves... whether they actually pay for them or pay the true price
I don't know. Many years ago when I was a youngster in Brooklyn a
butcher from the Fort Green Meat Market lived across the street and he
brought home meat to sell in the neighborhood. My mother used to buy
meats from him, the best cut was called an "oyster steak", was about a
1/2 lb each, my mom would broil them. I've never seen that cut at any
store since.
https://www.livestrong.com/article/5...-oyster-steak/
https://search.aol.com/aol/image;_yl...t=loki-keyword

On Tue, 8 Sep 2020 22:22:05 -0400, jmcquown >
wrote:

>On 9/7/2020 12:45 PM, Gary wrote:
>> Sheldon Martin wrote:
>>>
>>> You have no idea what cut(s) it was, if you didn't grind it yourself
>>> it's pure mystery meat.
>>
>> You buy mystery cuts of meat from the grocery store.
>> Raise your own cattle, Mr.Smartypants. You have the
>> room to do that.
>>
>That's the thing. He buys whatever cut from the butcher or the Top's
>meat counter and counts on them telling him it's good. Then he grinds it.
>
>>> And WTF is "regular" ground beef, I never
>>> heard of that cut.
>>
>It's not a cut. 70/30 or 80/20 or some other blend of meat to fat ratio.
>> I nominate this for "dumbest question of the year"
>>
>He can yell all he wants about mystery meat. He doesn't really know
>where that roast he grinds into "hamburgers" came from. He sure didn't
>raise the cow.
>
>Jill

If I needed to see my nearby neighbors raise grass fed Black Angus, I
can buy all I want but it's expensive, and also too lean for me. In
fact the neighbor farmer who uses my acreage in the next county
(Albany County), forty five minutes away, raises beef, pork, chicken
and turkey, all grass fed/free range, and he hays a part too. I can
place orders with him but that's also more than I'm willing to pay,
about double supermarket prices, however a lot lof people here buy
local grass fed/free range meats.

I get email from Josh regularly, usually with pictures and videos...
Thank you for your interest in our meats. Before taking you to our
website, we wanted to tell you a little more about our Farm.

West Wind Acres is a pasture based farm, located in Knox NY (the
northwest corner of Albany County). We currently farm around 400
acres, where we raised 100% Grass-fed Beef, along with Pasture Raised
Chicken and Pork.

Over the next few weeks we will send you a short video about different
aspects of our farm.

Make sure to leave your questions and comments on the video page, or
by hitting reply to this email.

Respectfully,
- Joshua Rockwood (your farmer)

Offering discerning eaters, nutritionally dense meats

West Wind Acres: is a small family farm in Upstate New York that you
can visit. They deliver true pasture-raised foods to your door that
can be eaten with confidence. To make sure you keep getting these
emails, please add

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West Wind Acres: 144 Beebe Rd, Knox, NY 12023
West Wind Acres: is a small family farm in Upstate New York that you
can visit. They deliver true pasture-raised foods to your door that
can be eaten with confidence

On Tue, 8 Sep 2020 22:29:16 -0400, jmcquown >
wrote:

>On 9/7/2020 1:04 PM, wrote:
>> On Monday, September 7, 2020 at 12:03:45 AM UTC-5, Hank Rogers wrote:
>>>
>>> wrote:
>>>>
>>>> I don't think I've seen bottom or top round since Slick Willy was
>>>> president.
>>>>
>>>
>>> It's tough as hell, that's for sure. You could use it to resole
>>> your work boots Probably still available in some areas.
>>>
>> If you can get your hands on it and pound the hell out of it with a
>> meat mallet it makes wonderful country fried steak. Not only do you
>> get a tender piece of meat but you get to work on your biceps and build
>> them up!!
>>
>My mother used to beat the hell out of it with a meat mallot and turn
>into Swiss Steak. Slow simmered in gravy. She never country fried
>anything but I've posted her 'Spicy Swiss Steak' recipe before. Very
>tasty. I haven't seen round steak (top or bottom round) at the grocery
>store in a long time.
>
>Jill

You must be blind or haven't shopped in many years, every meat
department in the US sells Beef Round.

On Wed, 09 Sep 2020 09:07:09 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> I haven't seen round steak (top or bottom round) at the grocery
>> store in a long time.
>>
>
>Now that you mention it, I haven't either. Wonder what they're
>doing with that now?

They don't sell beef round at the Golden Arches.

Sheldon Martin wrote:
> They don't sell beef round at the Golden Arches.

At least they are normal people that open at 6am.
Their sausage biscuits are pretty good.
Haven't been there in almost a year, sadly.

On 9/9/2020 9:07 AM, Gary wrote:
> jmcquown wrote:
>>
>> I haven't seen round steak (top or bottom round) at the grocery
>> store in a long time.
>>
>
> Now that you mention it, I haven't either. Wonder what they're
> doing with that now?
>
I've seen the roasts in the pot roast section. Aside frim the probably
grinding it.

On Wednesday, September 9, 2020 at 8:06:06 AM UTC-5, Gary wrote:
>
> Sqwertz wrote:
> >
> > On Tue, 08 Sep 2020 14:36:08 -0400, Gary wrote:
> >
> > > " wrote:
> > >>
> > >> On Tuesday, September 8, 2020 at 1:08:45 PM UTC-5, Gary wrote:
> > >>>
> > >>> You ignorant slut. Is this "resent Gary day" for you? lol
> > >>> My tastes are different. oh the horrors.
> > >>>
> > >> You're still an ignorant asshole; pansy.
> > >
> > > lol you go girl.
> >
> > You got him on the ropes, joann. Don't stop now! Remember how
> > Andy, if he would post past noon, he would be crazy obnoxious irate
> > insane? Like Andy, Gary hardly ever posts in the afternoon/evening.
> > I bet if you keep him on the ropes long enough you could get him to
> > snap in grand Andy-style.
> >
> > -sw
>
> <this is Steve tossing a Milk-Bone over the fence for Joan>
>
https://i.postimg.cc/K8Qdqj3V/Down-for-the-Count.jpg

On Wednesday, September 9, 2020 at 8:07:02 AM UTC-5, Gary wrote:
>
> jmcquown wrote:
> >
> > I haven't seen round steak (top or bottom round) at the grocery
> > store in a long time.
> >
>
> Now that you mention it, I haven't either. Wonder what they're
> doing with that now?
>
Turning it into cubed steak and jacking the price up 500%.

" wrote:
>
> On Wednesday, September 9, 2020 at 8:06:06 AM UTC-5, Gary wrote:
> >
> > Sqwertz wrote:
> > >
> > > On Tue, 08 Sep 2020 14:36:08 -0400, Gary wrote:
> > >
> > > > " wrote:
> > > >>
> > > >> On Tuesday, September 8, 2020 at 1:08:45 PM UTC-5, Gary wrote:
> > > >>>
> > > >>> You ignorant slut. Is this "resent Gary day" for you? lol
> > > >>> My tastes are different. oh the horrors.
> > > >>>
> > > >> You're still an ignorant asshole; pansy.
> > > >
> > > > lol you go girl.
> > >
> > > You got him on the ropes, joann. Don't stop now! Remember how
> > > Andy, if he would post past noon, he would be crazy obnoxious irate
> > > insane? Like Andy, Gary hardly ever posts in the afternoon/evening.
> > > I bet if you keep him on the ropes long enough you could get him to
> > > snap in grand Andy-style.
> > >
> > > -sw
> >
> > <this is Steve tossing a Milk-Bone over the fence for Joan>
> >
> https://i.postimg.cc/K8Qdqj3V/Down-for-the-Count.jpg

Is that you, Joan?

On 9/9/2020 11:51 AM, Ed Pawlowski wrote:
> On 9/9/2020 9:07 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> I haven't seen round steak (top or bottom round) at the grocery
>>> store in a long time.
>>>
>>
>> Now that you mention it, I haven't either. Wonder what they're
>> doing with that now?
>>
> I've seen the roasts in the pot roast section.Â* Aside frim the probably
> grinding it.

They probably are grinding the round steaks into hamburger meat. I
don't buy ground round; it's far too lean and dry for burgers. A really
juicy, tasty hamburger requires some fat in the meat. Drain off the
excess - the fat doesn't go onto the nicely toasted hamburger bun.

Jill

On 9/9/2020 11:03 AM, Sheldon Martin wrote:
> On Tue, 8 Sep 2020 22:29:16 -0400, jmcquown >
> wrote:
>
>> On 9/7/2020 1:04 PM, wrote:
>>> On Monday, September 7, 2020 at 12:03:45 AM UTC-5, Hank Rogers wrote:
>>>>
>>>> wrote:
>>>>>
>>>>> I don't think I've seen bottom or top round since Slick Willy was
>>>>> president.
>>>>>
>>>>
>>>> It's tough as hell, that's for sure. You could use it to resole
>>>> your work boots Probably still available in some areas.
>>>>
>>> If you can get your hands on it and pound the hell out of it with a
>>> meat mallet it makes wonderful country fried steak. Not only do you
>>> get a tender piece of meat but you get to work on your biceps and build
>>> them up!!
>>>
>> My mother used to beat the hell out of it with a meat mallot and turn
>> into Swiss Steak. Slow simmered in gravy. She never country fried
>> anything but I've posted her 'Spicy Swiss Steak' recipe before. Very
>> tasty. I haven't seen round steak (top or bottom round) at the grocery
>> store in a long time.
>>
>> Jill
>
> You must be blind or haven't shopped in many years, every meat
> department in the US sells Beef Round.
>
Not blind at all. I always peruse the meat selections. No round
steaks. Which I and my mother used to cut into pieces and pound with a
mallet. Sorry!

Chuck roasts, yes. I bought one of those. You said you saw one and it
was too expensive. Oh well.

Jill

On 9/9/2020 1:56 PM, wrote:
> On Wednesday, September 9, 2020 at 8:07:02 AM UTC-5, Gary wrote:
>>
>> jmcquown wrote:
>>>
>>> I haven't seen round steak (top or bottom round) at the grocery
>>> store in a long time.
>>>
>>
>> Now that you mention it, I haven't either. Wonder what they're
>> doing with that now?
>>
> Turning it into cubed steak and jacking the price up 500%.
>
Oh, so that's what they're doing with it! I did see some "cubed steak"
in the meat section and was again astonished at the price. I'll pass.

Jill

On Wednesday, September 9, 2020 at 1:01:10 PM UTC-5, Gary wrote:
>
> " wrote:
> >
> > https://i.postimg.cc/K8Qdqj3V/Down-for-the-Count.jpg
>
> Is that you, Joan?
>
You know it.

On Wednesday, September 9, 2020 at 1:01:10 PM UTC-5, Gary wrote:
>
> " wrote:
> >
> > https://i.postimg.cc/K8Qdqj3V/Down-for-the-Count.jpg
>
> Is that you, Joan?
>
You know it but unfortunately, nobody can see you on the mat down for
the count.

On Wednesday, September 9, 2020 at 1:01:10 PM UTC-5, Gary wrote:
>
> " wrote:
> >
> > https://i.postimg.cc/K8Qdqj3V/Down-for-the-Count.jpg
>
> Is that you, Joan?
>
You know it. You're on the mat out of view and down for the count.

On Wednesday, September 9, 2020 at 1:13:52 PM UTC-5, jmcquown wrote:
>
> On 9/9/2020 1:56 PM, wrote:
>
> > On Wednesday, September 9, 2020 at 8:07:02 AM UTC-5, Gary wrote:
> >>
> >> jmcquown wrote:
> >>>
> >>> I haven't seen round steak (top or bottom round) at the grocery
> >>> store in a long time.
> >>>
> >>
> >> Now that you mention it, I haven't either. Wonder what they're
> >> doing with that now?
> >>
> > Turning it into cubed steak and jacking the price up 500%.
> >
> Oh, so that's what they're doing with it! I did see some "cubed steak"
> in the meat section and was again astonished at the price. I'll pass.
>
> Jill
>
I only buy it when it's in the marked down bin.

On Sunday, September 6, 2020 at 6:50:29 AM UTC-5, Gary wrote:
> Pamela wrote:
> >
> > On 22:13 5 Sep 2020, Sqwertz said:
> > >
> > > Once again, I picked up on one of the current topics here and ran with
> > > it. 10lb bag of chicken leg quarters ($3.90),
> >
> > Maybe it would be even better if you paid only $2 for a 10 lb bag of
> > chicken.
> >
> > Heck, you get first prize if you pulled it out of a dumpster and paid
> > nothing.
> >
> > Do you expect discarded chicken to be top quality? Make sure you cook it
> > thoroughly to kill the smell of decay.
> 10lb bag of chicken quarters on sale is very common in my area.
> Maybe once a month or a bit more. I often see it for $5.90
> and also as low as $3.90. It's called a "loss leader" to
> bring people into their stores and hopefully buy more products.
>
> Not discarded or old and decaying. It's good meat at a good
> price. Everyone but a few here looks for a good price.
> Bitch, bitch, bitch.
>
> "My $3.99lb free range, organic chicken is so superior
> to your $0.39lb rotten abused chicken"
>
> That's just silly nonsense. It's all tasty chicken. Only
> difference is your bank account balance. Fools and their
> money soon part and all that.
>
Another difference is that those leg quarters are giant, and kind of tough because they are from laying hens that were no longer sufficiently productive layers. One store here has them for $2.99 this week. https://www.petesmarkets.com/ads
>
--Bryan

On Wed, 09 Sep 2020 10:59:18 -0400, Sheldon Martin >
wrote:

>On Tue, 8 Sep 2020 22:22:05 -0400, jmcquown >
>wrote:
>
>>On 9/7/2020 12:45 PM, Gary wrote:
>>> Sheldon Martin wrote:
>>>>
>>>> You have no idea what cut(s) it was, if you didn't grind it yourself
>>>> it's pure mystery meat.
>>>
>>> You buy mystery cuts of meat from the grocery store.
>>> Raise your own cattle, Mr.Smartypants. You have the
>>> room to do that.
>>>
>>That's the thing. He buys whatever cut from the butcher or the Top's
>>meat counter and counts on them telling him it's good. Then he grinds it.
>>
>>>> And WTF is "regular" ground beef, I never
>>>> heard of that cut.
>>>
>>It's not a cut. 70/30 or 80/20 or some other blend of meat to fat ratio.
>>> I nominate this for "dumbest question of the year"
>>>
>>He can yell all he wants about mystery meat. He doesn't really know
>>where that roast he grinds into "hamburgers" came from. He sure didn't
>>raise the cow.
>>
>>Jill
>
>If I needed to see my nearby neighbors raise grass fed Black Angus, I
>can buy all I want but it's expensive, and also too lean for me. In
>fact the neighbor farmer who uses my acreage in the next county
>(Albany County), forty five minutes away, raises beef, pork, chicken
>and turkey, all grass fed/free range, and he hays a part too. I can
>place orders with him but that's also more than I'm willing to pay,
>about double supermarket prices, however a lot lof people here buy
>local grass fed/free range meats.
>
>I get email from Josh regularly, usually with pictures and videos...
>Thank you for your interest in our meats. Before taking you to our
>website, we wanted to tell you a little more about our Farm.
>
>West Wind Acres is a pasture based farm, located in Knox NY (the
>northwest corner of Albany County). We currently farm around 400
>acres, where we raised 100% Grass-fed Beef, along with Pasture Raised
>Chicken and Pork.
>
>Over the next few weeks we will send you a short video about different
>aspects of our farm.
>
>Make sure to leave your questions and comments on the video page, or
>by hitting reply to this email.
>
>Respectfully,
>- Joshua Rockwood (your farmer)
>
>Offering discerning eaters, nutritionally dense meats
>
>West Wind Acres: is a small family farm in Upstate New York that you
>can visit. They deliver true pasture-raised foods to your door that
>can be eaten with confidence. To make sure you keep getting these
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>West Wind Acres: 144 Beebe Rd, Knox, NY 12023
>West Wind Acres: is a small family farm in Upstate New York that you
>can visit. They deliver true pasture-raised foods to your door that
>can be eaten with confidence

Most of us have access to an outfit like that. But not all local
grown livestock is equal. They're all going to charge about the same
but the butchering can be shoddy, so can the packaging and the meat
not so good. But it's all priced to make it look special.

Janet US

Gary wrote:
> jmcquown wrote:
>>
>> I haven't seen round steak (top or bottom round) at the grocery
>> store in a long time.
>>
>
> Now that you mention it, I haven't either. Wonder what they're
> doing with that now?
>

Sending it to china to make shoes.

On 9/9/2020 2:42 PM, wrote:
> On Wednesday, September 9, 2020 at 1:13:52 PM UTC-5, jmcquown wrote:
>>
>> On 9/9/2020 1:56 PM, wrote:
>>
>>> On Wednesday, September 9, 2020 at 8:07:02 AM UTC-5, Gary wrote:
>>>>
>>>> jmcquown wrote:
>>>>>
>>>>> I haven't seen round steak (top or bottom round) at the grocery
>>>>> store in a long time.
>>>>>
>>>>
>>>> Now that you mention it, I haven't either. Wonder what they're
>>>> doing with that now?
>>>>
>>> Turning it into cubed steak and jacking the price up 500%.
>>>
>> Oh, so that's what they're doing with it! I did see some "cubed steak"
>> in the meat section and was again astonished at the price. I'll pass.
>>
>> Jill
>>
> I only buy it when it's in the marked down bin.
>
I've not seen a marked down meat bin (aka "used meat") at a grocery
store in a long while. IIRC the cubed steak at Publix was $10.99/lb.
No way am I paying that much for a "cubed" cut of tough beef when I
could buy an actual tender juicy steak for $6.99 or less.

Oh dear, I dared to mention price of food. LOL

Jill

On Wed, 9 Sep 2020 15:14:40 -0400, jmcquown >
wrote:

>On 9/9/2020 2:42 PM, wrote:
>> On Wednesday, September 9, 2020 at 1:13:52 PM UTC-5, jmcquown wrote:
>>>
>>> On 9/9/2020 1:56 PM, wrote:
>>>
>>>> On Wednesday, September 9, 2020 at 8:07:02 AM UTC-5, Gary wrote:
>>>>>
>>>>> jmcquown wrote:
>>>>>>
>>>>>> I haven't seen round steak (top or bottom round) at the grocery
>>>>>> store in a long time.
>>>>>>
>>>>>
>>>>> Now that you mention it, I haven't either. Wonder what they're
>>>>> doing with that now?
>>>>>
>>>> Turning it into cubed steak and jacking the price up 500%.
>>>>
>>> Oh, so that's what they're doing with it! I did see some "cubed steak"
>>> in the meat section and was again astonished at the price. I'll pass.
>>>
>>> Jill
>>>
>> I only buy it when it's in the marked down bin.
>>
>I've not seen a marked down meat bin (aka "used meat") at a grocery
>store in a long while. IIRC the cubed steak at Publix was $10.99/lb.
>No way am I paying that much for a "cubed" cut of tough beef when I
>could buy an actual tender juicy steak for $6.99 or less.
>
>Oh dear, I dared to mention price of food. LOL

That's ok, it's of the utmost importance to Americans.

Bruce wrote:
> On Wed, 9 Sep 2020 15:14:40 -0400, jmcquown >
> wrote:
>
>> On 9/9/2020 2:42 PM, wrote:
>>> On Wednesday, September 9, 2020 at 1:13:52 PM UTC-5, jmcquown wrote:
>>>>
>>>> On 9/9/2020 1:56 PM, wrote:
>>>>
>>>>> On Wednesday, September 9, 2020 at 8:07:02 AM UTC-5, Gary wrote:
>>>>>>
>>>>>> jmcquown wrote:
>>>>>>>
>>>>>>> I haven't seen round steak (top or bottom round) at the grocery
>>>>>>> store in a long time.
>>>>>>>
>>>>>>
>>>>>> Now that you mention it, I haven't either. Wonder what they're
>>>>>> doing with that now?
>>>>>>
>>>>> Turning it into cubed steak and jacking the price up 500%.
>>>>>
>>>> Oh, so that's what they're doing with it! I did see some "cubed steak"
>>>> in the meat section and was again astonished at the price. I'll pass.
>>>>
>>>> Jill
>>>>
>>> I only buy it when it's in the marked down bin.
>>>
>> I've not seen a marked down meat bin (aka "used meat") at a grocery
>> store in a long while. IIRC the cubed steak at Publix was $10.99/lb.
>> No way am I paying that much for a "cubed" cut of tough beef when I
>> could buy an actual tender juicy steak for $6.99 or less.
>>
>> Oh dear, I dared to mention price of food. LOL
>
> That's ok, it's of the utmost importance to Americans.
>

most of these damn sorry american *******s don't have a pot to ****
in Fruce. They're not rich like yoose.

On Monday, September 7, 2020 at 7:58:47 AM UTC-5, Pamela wrote:
> On 00:45 7 Sep 2020, Bryan Simmons said:
>
> > On Sunday, September 6, 2020 at 8:07:50 AM UTC-5, Pamela wrote:
> >> On 12:50 6 Sep 2020, Gary said:
> >>
> >> > Pamela wrote:
> >> >>
> >> >> On 22:13 5 Sep 2020, Sqwertz said:
> >> >> >
> >> >> > Once again, I picked up on one of the current topics here and ran
> >> >> > with it. 10lb bag of chicken leg quarters ($3.90),
> >> >>
> >> >> Maybe it would be even better if you paid only $2 for a 10 lb bag of
> >> >> chicken.
> >> >>
> >> >> Heck, you get first prize if you pulled it out of a dumpster and
> >> >> paid nothing.
> >> >>
> >> >> Do you expect discarded chicken to be top quality? Make sure you
> >> >> cook it thoroughly to kill the smell of decay.
> >> >
> >> > 10lb bag of chicken quarters on sale is very common in my area. Maybe
> >> > once a month or a bit more. I often see it for $5.90 and also as low
> >> > as $3.90. It's called a "loss leader" to bring people into their
> >> > stores and hopefully buy more products.
> >> >
> >> > Not discarded or old and decaying. It's good meat at a good price.
> >> > Everyone but a few here looks for a good price. Bitch, bitch, bitch.
> >> >
> >> > "My $3.99lb free range, organic chicken is so superior to your
> >> > $0.39lb rotten abused chicken"
> >> >
> >> > That's just silly nonsense. It's all tasty chicken. Only difference
> >> > is your bank account balance. Fools and their money soon part and all
> >> > that.
> >> >
> >> > You people should cook and taste both before you act so superior.
> >> >
> >> > Note: if they are abused chickens, consider it a mercy killing. Even
> >> > the happy chickens get slaughtered.
> >>
> >> Why does Squirt a big point of delaring what he paid for the chicken?
> >> It seems to matter a lot to him.
> >>
> >> His is not prime chicken although it might (or might not) be adequate
> >> chicken. Once upon a time chicken tasted like chicken but today it
> >> tastes
> >
> >> of the fishmeal it's given. You are not going to get 10 lb of free
> >> range corn fed organic chicken for $3.90.
> >
> > These are not fishmeal fed chickens. Those leg quarters are from old
> > egg laying hens that no longer lay eggs at a rate that is practical for
> > commercial egg production. They are somewhat tough and stringy, but
> > there is nothing off about their flavor. They are not free range, but
> > they are corn fed. Corn is very cheap in the USA. Cattle are corn fed
> > here for far longer than needed for flavor because it's cheaper. The
> > ideal is to graze/hay feed until 3-4 weeks before slaughter, then corn
> > finish. The cheap Mexican steaks I buy are grazed until slaughter, or
> > only a few days before slaughter, as that is norm in Mexico, where
> > cattle can pasture feed year round. There is some sacrifice in flavor
> > and tenderness, but they have a more healthful fatty acid profile, and
> > they are also fed little or no antibiotics.
> >
> > --Bryan
> It's nothing like as rosy as you claim. The following article explains
> the descent of chicken into what it has become today.
>
> Chicken has become so cheap, it's hardly necessary for Squirt to boast
> about price -- unless he bought decaying discards at a silly price.

They are that cheap because they are giant, and somewhat tough, only good for stewing or soup. Like I wrote, they are from *retired* laying hens. This week a local store has the 10# bags for $2.99. https://www.petesmarkets.com/ads
>
> https://nypost.com/2015/04/26/why-no...n-tastes-like-
> it-used-to/

The NY Post is garbage news. Like the UK tabloids from the 1970s, but w/o any page 3 girls. The NY Times it ain't.

--Bryan

On Wed, 9 Sep 2020 11:51:23 -0400, Ed Pawlowski > wrote:

>On 9/9/2020 9:07 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> I haven't seen round steak (top or bottom round) at the grocery
>>> store in a long time.
>>>
>>
>> Now that you mention it, I haven't either. Wonder what they're
>> doing with that now?
>>
>I've seen the roasts in the pot roast section. Aside frim the probably
>grinding it.

I've never seen a section labled pot roast, more likely labled stew
beef. But more likely people buying bottom/top round already know
what to do with it. However very good pot roast can be made from pork
or veal. I'm sure lamb too but I don't want to know about that.

On Wednesday, September 9, 2020 at 4:24:58 PM UTC-5, Sheldon wrote:
> On Wed, 9 Sep 2020 11:51:23 -0400, Ed Pawlowski > wrote:
>
> >On 9/9/2020 9:07 AM, Gary wrote:
> >> jmcquown wrote:
> >>>
> >>> I haven't seen round steak (top or bottom round) at the grocery
> >>> store in a long time.
> >>>
> >>
> >> Now that you mention it, I haven't either. Wonder what they're
> >> doing with that now?
> >>
> >I've seen the roasts in the pot roast section. Aside frim the probably
> >grinding it.
> I've never seen a section labled pot roast, more likely labled stew
> beef. But more likely people buying bottom/top round already know
> what to do with it. However very good pot roast can be made from pork
> or veal. I'm sure lamb too but I don't want to know about that.

Did little Sheldon have a pet lamb?

--Bryan

On Wednesday, September 9, 2020 at 4:24:58 PM UTC-5, Sheldon wrote:
>
> On Wed, 9 Sep 2020 11:51:23 -0400, Ed Pawlowski > wrote:
>
> >I've seen the roasts in the pot roast section. Aside frim the probably
> >grinding it.
>
> I've never seen a section labled pot roast, more likely labled stew
> beef. But more likely people buying bottom/top round already know
> what to do with it. However very good pot roast can be made from pork
> or veal. I'm sure lamb too but I don't want to know about that.
>
His grocery store is probably like the one I shop at. Roasts and such
are grouped together in a section. While still perusing the beef you
move along down to the different cuts of steak grouped together. Keep
moving and you'll see the different packages of ground beef (mystery meat)
all nestled in one spot. Same way with chickens. Thighs are grouped
together, then packages of legs, as you stroll along and you'll see
packaged chicken breasts, chicken tenders, whole chickens, and so on.

On Wed, 9 Sep 2020 11:51:51 -0700 (PDT), Bryan Simmons wrote:

> Another difference is that those leg quarters are giant, and kind
> of tough because they are from laying hens that were no longer
> sufficiently productive layers. One store here has them for
> $2.99 this week. https://www.petesmarkets.com/ads

You've said that twice now and my 10lb bags are not laying hen
quarters and not tough at all. They're often much smaller than the
regular pre-seasoned leg quarters I get at the same store for quick
roasting. I like the small legs because I can deep fry them and
sauce them like wings. You can't do that with the bigger legs.

Almost all retired laying hens get put into processed foods rather
than sold retail. Any hen or chicken over 4 months goes to the
processing plants. Bigger chickens make for easier,more efficient
processing. And since they'll be cooked to death, it all works out
well.

-sw