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My gosh, I get filet mignon for 9.99...
I cook it that day...if there are many I freeze them.
I have never had any issue. The date is usually
sell by 'that' day...so?
And Red Bird org whole chickens...a great buy!
30-50% off.
I even know what time they mark down the meats.
Lol I get a lot of specials that way.
You and me both....If I see some grass fed markdowns at 30%...I will ask that day
(bec they change on me!)...
When will the 50% markdown happen...usually 5 pm...if I go back...I get the butcher...
He says, "Oh"...and gladly marks them to 50% off for me.
Grass fed is often in there bec people don't even notice it is available.
I would personally make a sign to draw attention, "Now Get Your Grass Fed Here!"
I think miss Hepburn is not speaking of weekly specials in the flyer
but of a section in a meatcase for daily reductions, if not a designated section,,,then throughout the meatcase
3 ways to reduce meats
1. with reduce sticker, or a 1.00 or 2.00 (dollar off reduction from original retail) many stores go with these because they think they look classier
2. a daily reduce "section" the meat manager has a designated section for markdowns-the advantage is it keeps a very fresh looking meat display , because anything dark isnoton top of the fresh stuff its in the "section"
the downside of a section is.......more and more customers will only go to this section and buy reduced items...
stores lose money on reduced items
3. stores can cook the items to avoid shrink- place them in the deli for grabngo I prefer this..
a store can also make meatloaf from day old burger
ive read many in this forum say "why does all produce have to be perfect"
well,,, I can tell you the same "ewww & ick" ladies refuse to buy any meats reduced or darker in color - they will even go to the store manager/owner and tell them "you have too many reduced meats" whats wrong with your butchers"??
that's the problem listening to sensationalism in the media and internet, lots of things get painted with a broad brush=ignorance
some "managers specials" are wholesaleover-runs and over runs because they ordered way too much
I do this all the time. Seems like a great way to save money, and it helps me decide what to cook for dinner that night. What is on special, is what I cook.
The beauty of knowing people from different parts of the world is learning those reduced cuts of meat are the best available in the lands they come from. Go shopping with an Asian and learn how to buy meats. You cut off the questionable part and cook the rest like the high dollar stuff. We are some jaded a$$es when it comes to what equates to luxury elsewhere.
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