What is up with the beef?

K

karennoca

Well-known member
Hubby went to Costco today to get what we needed from our list. We go about every 4 months. He said the meat dept has shrunk and he could not find any roasts at all. No pot roasts, cross rib, seven bone, chuck..nothing.

So he stopped at our neighborhood locally owned market. They no longer put anything out with bones. Everything is boneless, except chickens.

So I am on a mission tomorrow to go across town to a locally owned real butcher shop that still has old fashioned service, and everything with bones!

 
I wonder if the drought has anything to do with it -- meat was one of the first things hit.

Though one would think Costco wouldn't be all that different.

 
I almost never see anything bone-in at Costco. Even the shortribs are boneless and to make it even

worse, they're tenderized with those machines with lots of needles. Great way to introduce bacteria. I very seldom see bone-in meats anywhere. Most cook's shun bone-in for what ever reason. So sorry to say we who want our meat with bones are in the minority and I doubt it gets any better.

Costco sells boneless pork shoulders, I have to keep a Sam's club membership to buy them bone-in.

Local stores also favor boneless cuts.

 
Beef has doubled in price in the last year or so. Can't say why

you aren't seeing bone in--we seem to have it in our supermarkets.

 
Would it?

Would it have to do with the fact that so many stores are selling only pre-cut/pre-packaged meats and there are fewer actual butchers in stores cutting the meat?

 
Boneless short ribs? There ought to be a law against that! Wonder WHO is doing WHAT with all the

bones? I do not like cooking boneless short ribs, prime rib, pork chops, or some roasts. The bone just ads so much!

 
That is so irritating, and do not stand for that. I am always asking for special cuts from my

grocer, and if one of the lazy ones tell me they can't cut it for me, I ask another one on a different day and usually get it. Or I go somewhere else. We have a very nice old fashioned butcher shop here and they still get the meat in on the hoof, and cut it right there for their shop. I can get any special cut I want. Just have to make the effort to get there as it is out of my travel area now.

 
Only bone-in meats I remember from last trip to Costco were lamb chops, lamb loin roast & pork ribs.

 
And wait til you shop for a bone-in ham. Bad enough it's almost all spiral-sliced but now it's

boneless and spiral-sliced.

 
We as foodies, chefs and excellent home cooks should not stand for this. Let them know how we feel!

I dislike spiral cut hams, they get too dry and I do not like those thin slices. I want a nice slice of ham with that ooey gooey caramelized glaze on top with juices running from the slice when I cut it...thank you very much!

 
We don't have a problem finding hams to cook. I dislike spiral

hams because the slices are too thick. I find half hams/butt or shank in our supermarket cases. Not spiral cut although those are also available.

 
You think the slices are too thick, and I have only had spirals with very thin slices

and they dry out so fast. I never buy them anymore.

 
I don't buy them either. I like VERY thin slices, carved the way

I want them. These just seem like slabs to me so I do my own ham from scratch.
I do love to get a ham bone from Honey Baked to make soup or beans. They sell them--just the "bone". Usually lots of meat on them.

 
That is also what I love about our old-fashioned butcher shop, they have the very best ham shanks

big and loaded with meat. I had forgotten about them, I am going to pick one up today while there. Thanks for the reminder. I can smell it cooking with my beans now. Yum!

 
Yup. Been there done that. And they usually try to insult you for asking...

All of the local groceries except for one in my area now get the industrially produced and prepackaged trash that's exposed to a bezillion germs and E.coli as those dens of filth, pestilence, and disease produce.

I only buy meat from the lone local grocer who still employs butchers, butchers their own local meat carcasses and packages it on site (and as a result, has a section of soup bones packaged for sell), and can take special orders to cut a roast down for cutlets or beef rolls and such; or the local independent butcher shops (a dying breed). The quality is light years beyond what one can buy in the national chains and their industrial shrink-wrapped protein waste product.

Story:

Was at dinner in the home of a German who had made one of my all-time favorite German dishes: Rinderrouladen.

The meat was like a piece of leather that had been boiled into submission to make it chewable. During the meal, the discussion came up about how she procured the proper cuts to make the beef rolls (they're very hard to find). And she said she had been fretting for years, had finally tried to hand cut them at home, and then!!! she found a local market selling the cuts: WALMART!!!!

And as we all know, Wal-Mart sells grade Select (sic), Standard, Commercial, Utility, and whatever else they can sweep out of the trash to keep the price low.

That explained the mystery of the mystery meat.

 
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