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I know the entire meat department staff (by recognition, not name) and they have the best selection around here.
I use to be a meat manager at a Hannafords Supermarket for many yrs
Hannaford started in maine
Hannaford is the sister store to food lion, both owned by del haize in Belgium
ccc if you buy burger from Hannaford, ask if they grind it on site and what grade- in this region they only use real bench trimmings for 80/20 % lean ratio,,,
all the other grades, come in all packaged,,they take out of a box like Walmart...
this is for trace-ability- if someone screams e-coli, they have somewhere to point to
a few yrs back they got sue'd for food poisoning from there burger . and they couldn't trace where it came from
in the late 80's I helped open a couple Hannaford stores in upstate n.y. - this was new territory for them at the time ,,,they have done well!
We are seeing some of the lowest prices on meat here in the Central Valley of California that I have seen in a few years. I believe we are at the perfect apex of location with regards to this whole Port Stoppage thing going on.
4.99lb for Choice Top Sirloin steaks.
I paid $1 per 4lbs of oranges on a one day special at a local market. Bought 40lbs and juiced most of them.
Best tasting beef is my own home grown. Raised and killed without stress. Fed grain every day of it's life from weaning to butcher and my custom butcher dry ages beef to perfection. There is nothing like it.
Other than that I get the primal cuts in choice grade angus from the restaurant supply company and hand cut my own.
There was a local restaurant that served the best steaks ever, but I haven't eaten there for years and I notice the restaurant is now for sale. Really expensive to eat there, but worth every penny, if you could even get in. They were always packed.
Knowing the farmer and where your beef comes from means absolutely nothing if the end product isn't worth a darn. Everyone has their preferences, but if my local farmer produces tasteless, lean beef...well, I'll buy from somewhere else.
A good relationship with a good butcher is one of your most valuable relationships in life.
I adore mine.
This! There are several small-town butcher shops within driving distance. Several have been historical prize winners at the State Fair and one my family has patronized for over sixty years. Those are my go-to spots for special meals.
My neighbor has a custom meat cutting business, most of it is on-site beef butchering etc. If I really wanted some good beef I could buy it through him, but it would be a 1/2 side minimum, and we don't eat that much beef.
We have too much wild game in the freezer!
And I know this may sound odd, but because my meat diet over the past 20 years has mainly consisted of venison, I simply can't handle the beef fat too well (and pork fat is iffy too). I've grown to accustomed and too fond of very, very lean meat. I love a nice venison loin chop simply kissed on the grates of a hot wood fire grill. *Flip-flip* slam it on the plate over some wild rice and sauteed mushrooms!
We used to get really good beef from a farm family up the hill. However, now the daughters are old enough that they threaten to leave home if the beef in their refrigerator came from a beef they previously met. So, they sell off their young tender bull to someone who says they are going to use it for breeding (they have Guernsey or Jersey dairy cattle) and then they buy a different steer that the girls haven't met to be sent to the butcher. Much less tender, I'm not sure why. In any case, we get a freezer full of beef when they get the beef back from the slaughterhouse since they don't have enough room to store it all and we get a really good price if we pick it up on the way back from the slaughterhouse.
There are a lot of ways to improve a not so tender cut of meat or marinate and improve the flavor, but to get the very best outstanding steak, it's best to start with something really great in the first place.
When I'm cooking at home, I like grass fed best. I can seriously taste the difference. But I don't cook a lot of red meat at home, unless it's buffalo.
But there's a steakhouse that just opened down the street from me. My housemate and I tried it one night, and it was phenomenal. That's where I'll be eating steak from now on. Very juicy and cooked to perfection.
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