Publix has ribeye on sale around here about half the time for
$5.99-6.99 bone in or $6.99-7.99 boneless. It may regularly be close
to $10 but wait a week.
Sams/Costco sells the cryopack ribeyes for about $6-7 a pound
boneless. The problem there is you don't get much of a look at what
you are buying. Some is good, some is dog food.
Of course, Publix's "ribeyes" include considerably more than just the eye.
Same is true of just about everybody though.
Then there is prime rib. One would think you were getting a rib cut from
prime meat, no? No, probably. "Prime rib" can also/used to mean the back
three ribs; they are closest to the loin (also the smallest) and were/are
Thus one *could* have prime prime rib. Not likely though; not likely you'd
get USDA prime rib either because the phrase has become synonomous with any
cut or grade of rib because of consumer ignorance.
I won't even mention the nefarious practice of selling a thick cut of top
round as "chateaubriand" :(
We as a family don't eat beef much. Just occasional BBQ or steak
specially in summer. We get what we need from an organic farm near our
cabin. We phone ahead if we need some and it's ready for pick up when
we go out there. Research proved there is quite a difference in
nutritional value between feed lot grown beef and naturally grazing
beef. Same with battery chickens(eggs) literally lacks essential
nutrition. Any farms near your place?
FWIW, I asked a deer processor if he would do hog or beef if I brought
it to him. He said no, too many government regulations. Evidently
wild meat doesn't matter. I asked what about wild hogs. He said the
govt considers them 'feral', not wild. Political correctness at work.
Up here in Waterloo County, Ontario Canada, there are plenty of custom
butchers, and a very large store - Central Fresh Market - that does
virtually all their meet cutting inhouse. All the Zahrs stores
(loblaws) also have qualified and experienced meet cutters on site.
I like grass-fed beef - a bit stronger tasting, not as well marbled as
corn fed - but healthier. There is no dangerous e-coli in the gut of
Up here we have a lot of general farms, a lot of Dairy farms, and beef
farms, as well as too many "holdout" hog farmers who still believe the
price of pork will go up high enough, long enough, for them to make
back their losses in their lifetime. Ain't NEVER going to happen.
Quite a few of the Mennonite farmers in the area have put up
greenhouses and gone into organic produce. The St Jacobs Farmer's
market is a destination not to miss if you head up this direction
during the growing season.
Another important side is the meat processor. Unless they adhere to
the clean-up regs, etc., one of the major ways for e-coli spread is the
equipment they use to prepare the beef for market.
Of course all of this would pretty much be a sidepoint if we would
just irradiate the stuff just before packing.
I want to find a voracious, small-minded predator
and name it after the IRS.
another contributing factor is our clean life. if all food were
contaminated its likely we wouldnt get ill.
just like go to guatemala drink some water, you will probably get very
while the native residents drink that water daily and arent bothered
Good find! I knew I had heard/read somewhere that grass or grain fed, the
gut of the cow itself is the perfect incubator no matter what.
Considering how long it takes to trace a killer food-borne epidemic to its
source, it's easy to imagine a mutated lethal strain getting into society
and doing a lot of damage before they figure out "whodunit." The "bad" E.
coli does its deadly job by filling your gut with toxic byproducts of its
Here's something for you punsters "E. coli colonizes the colon." When it's
good, it's very helpful, but a mutated strain can be very lethal and the
cows that have it may show no signs of distress whatever. Or they could be
downers, soaked in diarrhea but they sneak into the food chain anyway.
McD's is using a new ammonia scrubbing process to sterilize their "began as
but many people complain that it leaves a distinctive and unpleasant aroma
even if it does kill the bad E. coli (reports vary). The sad truth is that
we will eventually have to irradiate all our food because it's going to turn
out to be impossible for us to close the last little gap.
Cows and chickens aren't quite as fastidious as cats and will pretty much
always be contaminated by fecal coliform bacteria. Not that I am a fan of
irradiated food, I just don't see any other solution. At least not without
an army of federal inspectors forcing unsustainable levels of cleanliness on
barnyard creatures who could not care at all what the FDA says about where
they should poop and how.
The "bad" E. coli has a disadvantage over the good E coli. It doesn't
grow as fast. However, the bad grows better than the good in the
presence of a) overcrowding, and b) antibiotics. I have nothing to quote
other than my faulty memory, and no solutions either. My spouse buys
steak as it is on sale at the local Shoprite. We freeze it (helps to
tenderize), then I char it a bit with some flavorings on top, then
consume it as "rare" steak. Yummy. So far, so good. My European
visitors have complimened me on the meat I cook.
Every beef recall I've heard of involves ground beef. Supposedly,
the E. coli bacteria gets mixed throughout the beef during the grinding
process. It has to be cooked thoroughly to kill the E.Coli. The mixing
doesn't happen with things like steak. The bacteria stays on the
surface and is easily killed during cooking.
Part of the problem is the SOURCE of the ground beef.
A lot of it is trimmings and "drops" that have a lot more surface per
lb to pick up contamination - and it is not as carefully handled.
"drops" is often doubly descriptive.
HomeOwnersHub.com is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.