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Yea freezing cold cuts takes away that freshness appeal to me that the premium cuts have
I hear ya. Ever wonder if those blocks of meat are ever frozen between being manufactured, shipped to the market, and kept in storage at the market until sold.
Reading this thread has made me hungry for a (real) old fashioned, ham sandwich. The kind where you serve ham up at Sunday dinner and then are able to slice off pieces for a ham sandwich. No sarcasm intended.
Hi, Beretta!
The old fashioned real ham, like you eat at Sunday dinner sounds delicious!
Go ahead, eh..... make two and share with me
OP: I purchase deli items per 1/2 pound because we mainly use ours in a chef salad and maybe one sandwich that we split.
We also get either chicken or turkey, it depends on which one is on sale that day and we only purchase Kretchmar off the bone oven roasted. No flavors or seasonings etc.
For your treat perhaps a few slices of each meat or 1//4 pound of each.
Interesting....for some reason I subconsciously assumed that true "deli meat" would be more healthful than packaged Oscar Mayer cuts - that it was less processed, maybe because they are slicing it for you. How can you find out how many and what kind of preservatives, salt, etc. are in what your deli slices up? Can you ask them for some nutritional information fact sheet or something?
Not sure they would know, but you can remember the brand and check on the net.
Costs for many basic commodities doubled in the past decade, but inflation-adjusted wages for the average American have been stagnant. Food companies, restaurants, and institutions are trying to keep prices in an "affordable" range for the average consumer by cutting quantity and/or quality. They substitute cheaper ingredients, add dough conditioners, pump up the weight of meats with salt water, underfill the container, etc. But there comes a limit when prices can't be reduced further, or a company refuses to reduce the quality of its products any further. I think the prices you see for better quality deli products reflect the latter.
Interesting....for some reason I subconsciously assumed that true "deli meat" would be more healthful than packaged Oscar Mayer cuts - that it was less processed, maybe because they are slicing it for you. How can you find out how many and what kind of preservatives, salt, etc. are in what your deli slices up? Can you ask them for some nutritional information fact sheet or something?
I have seen them remove the 10+ lb whole unit from the thick vacuum pack plastic and place it in the slicer many times.
I am positive .gov guidelines mandates that health data chart be printed on the packaging ( fat - carbs sodium etc )
You would just have to ask them to pull a new slab out of the chiller to let you read the stats
Quote:
Originally Posted by charlygal
I hear ya. Ever wonder if those blocks of meat are ever frozen between being manufactured, shipped to the market, and kept in storage at the market until sold.
Not 100% positive ... but I would think its very unlikely they are ever frozen at any point of mftg.
The best roast beef around here is the Primo Taglio brand at Tom Thumb (Safeway). It's $10.99 per pound and worth it. I could make my own roast for less, but I don't have a meat slicer, and no guarantee I'd get that perfect rare center every time. I'd also have to make a bigger roast than we need.
Reading this thread has made me hungry for a (real) old fashioned, ham sandwich. The kind where you serve ham up at Sunday dinner and then are able to slice off pieces for a ham sandwich. No sarcasm intended.
I love ham sandwiches. Once in a while I put Lay's potato chips on it just for fun, a real taste treat for me.
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[quote=StrkAliteN;49604785]Yes sadly Seattle is part of the: 'all these entitled dummys need to make $15 per hour movement'
Excuse me that is only downtown . Not for everyone. If you don't have wages enough that you are unable to rent a tiny studio or "Apodment" with, you have a problem. As for the deli , yes , I have to use that for the occasional treat .
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