Anyone go to the 'Manager's Special' Meat area, first? (tenderizers, burger, organic)

[Naturen]

All the time. About the only time that I purchase meats/poultry/seafood at full price is when I want King crab and the speciality items for Thanksgiving and Christmas meals.

[mainebrokerman]

Originally Posted by Miss Hepburn

I guess I hesitated saying 'Clearance Meat'...haha...but yes you are right.
That little area of daily markdowns.

now, if you really want the insight and jump on specials- give the butcher you know your email address and he will send you the managers specials -

I do this ,,,, i'll even deliver the meat to certain ladies

[yellowsnow]

I always check the cheap meat first! Always! But beef is so high right now even the bargain bin is expensive.

[SquareBetterThanAll]

Originally Posted by armory

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.

Ok, first, if that isn't one h--- of a racial stereotype I don't know what is. Who says things like that with a straight face?

Second, there are certain things I don't look to find the absolutely cheapest option for. Borderline meat, used mattresses, medication from questionable Internet sites... all not worth savings a few bucks. If a discount lawn mower doesn't work, that's one thing, as I'm not actually putting that in my body (and it doesn't contain things that could contaminate my body without a lot of effort.)

[momtothree]

Back to the thread's topic: I just picked up some tenderloins on mark down this afternoon. Woot, miso rubbed steaks tonight.

Also grabbed a few smart whole chickens that were marked down to stew and make stock/dishes.

[gentlearts]

Although I always shop the meat specials, I made the mistake of buying a manager's special chicken at Kroger, and it was a fatty awful mess.
I have Publix, Food Lion, and Bilo stores nearby. I shop at whichever beef specials are on sale. Then, I fill in the blanks at the others for that week.
I go to Sam's once a month or so, and I look for meat deals there, too, but I always buy my coffee beans, and cage free eggs there.

[mainebrokerman]

Originally Posted by armory

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.

go shopping with an Asian and learn how to buy meats??


I don't understand your whole post....


I don't think an Asian could "learn me how to buy meats"

[mainebrokerman]

Originally Posted by momtothree

Back to the thread's topic: I just picked up some tenderloins on mark down this afternoon. Woot, miso rubbed steaks tonight.

Also grabbed a few smart whole chickens that were marked down to stew and make stock/dishes.

steaks are better when aged

most stores place a 3-4 day shelf life on fresh cut steaks, the optimum bloom is at day two - then it starts to break down and discolor (still good)

if I cut a fresh rib eye now and placed it in my fridge it'll be good for 10-12 days but only look good for 3-4 days


beef fades away,,,while pork and chicken dies
so if the steak is a little discolored its still ok,,,,even better at times

[HollyhockGarden]

I always look for meat in the "mark-down" section. I find that it is a crowded spot and sometimes I have to wait my turn to look. It is a narrow section only about two feet wide!

[Miss Hepburn]

Asians? Shop with a Mexican!! They will tell you what to buy at the counter!
Mexican meat market, Carnicerias that is...and teach you the language!
Cuts I'd never seen!