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Marked-down meat section at the store

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    Marked-down meat section at the store

    I have a weakness for marked-down meat at my grocery store. I'll walk by and think "Ground beef? I've been wanting to make a batch of chili." ... "Brautwurst? I just read a good sous vide technique." Sometimes the purchase goes straight into the freezer, sometimes it gets cooked right away. Today I saw a whole chicken marked down, and thought "Spatchcock chicken dinner this week!"

    Anyone else have this problem?

    #2
    Yes indeed. I shop for these deals every time I am in the store. Immediately in the freezer and cooked immediately upon thawed. These days it’s the only way to keep your meat budget under control.

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    • ofelles
      ofelles commented
      Editing a comment
      Control is but an illusion!

    #3
    Ditto.
    Now if they have a marked-down beer . . . .

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      #4
      Same here. Can't walk through the store without checking the expired meat case

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        #5
        Not so much. Especially not chicken and fish. I do try to shop weekly sales. But I'm pretty bad about my food budget. I'm always attracted to the freshest and tastiest food.
        Last edited by Attjack; June 28, 2021, 09:37 PM.

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          #6
          Not a problem for me as I rarely purchase meat in a store. Pigs and chickens think I'm a really nice guy that brings them food and water, until the day I show up with a .22 and say, "Oh look, a puppy!"

          Seafood we get at Costco.

          Comment


          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            Attjack What you want is something powerful enough to penetrate the skull, but not so powerful it blows through and gets into the body. I hired out my first slaughter, so saw what they used. Then I attended one of www.farmsteadmeatsmith.com classes, where he discussed and showed how to properly do it. The cow I was sceptical, but my neighbour had downed scores of cattle. Of course you try to get as close as possible, mainly to insure you hit the right spot, which is what is really important.

          • jfmorris
            jfmorris commented
            Editing a comment
            Attjack proper shot placement is key. You can kill about anything with a 22LR in the right place. However, ComfortablyNumb also mentioned he is using .22 Magnum (most often called WMR for Winchester Magnum Rimfire, which packs a lot more punch!

          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            jfmorris In the beginning I used .22LR, but after attending the above mentioned class I obtained the .22Mag. Bought it during the ammo shortage, so they didn't have ammo for it. I had to find someone to sell me some ammo from their private stash before I purchased the rifle.

          #7
          We live on marked down meat here, usually on sale items but I will go expiring meat on occasion.

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            #8
            Our local grocery store has a "Meat Special" on the radio station every day! We usually listen for the ad and sometimes take advantage of it.

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              #9
              My first stop in the meat section is the markdown or "managers special " section. I find lamb on special in the section often I think because it is not popular with most shoppers and hits the sell date while on the shelf. I don't look for "managers special " for fish, fresh is best there.

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              • scottranda
                scottranda commented
                Editing a comment
                Same!

              #10
              Oh yeah! I still remember & hope for a redeaux of the time I scored swordfish. What a dinner that was that night.

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                #11
                I don't have that problem, just the opposite. I go to the expensive meat section and look for the biggest item I can find and buy it anyway. That's why I'm broke and in need of an intervention

                Comment


                • ofelles
                  ofelles commented
                  Editing a comment
                  Great minds......

                #12
                I always take a detour through the meat department just in case there is something there I didn't know I needed. I'm a sucker for the Kroger pork tenderloins that frequently get marked down to $2.99/lb. I love those ~2 lb. twin packs for around $6. Also, they have some nice chuck roasts that sell for $3.99 about once per month.

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                  #13
                  I just checked yesterday. Found some ugly brown steak and a suspicious-looking chicken. The chicken kept waving me over and whispering "Wanna get sick? I got the good organic stuff!" So I passed. But, as long as I could cook it that same day, I have often taken advantage of the savings.

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                    #14
                    "Managers Special", 30 to 50% off, is where I look also. I call it "Store Aged" We find some good cuts once and a while.

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                      #15
                      I go to the “manager’s special” for marked down meat that is getting close to the “sell by” date every time I’m at the store. I’d say my freezer is 90% filled with the the weeks special or manager’s special meats. I kind of steer (no pun intended) away from chicken, pork and definitely fish. But beef ages, so it is just “wet aging” under the cellophane.

                      Yesterday, from the manager’s special section I got 3 small pork chops (which I cooked last night) for $3.50. I also grabbed 2 - 1 lb Snake River (SR) ribeye steaks (Waygu), cut from the small end (my favorite cut) for $17.50/ea and 2.24 lbs flap meat for $8. All the beef was immediately vacuumed sealed and put into the freezer. Generally for beef, the manager’s special section always has Prime and Waygu steaks marked down but very little Choice. People have a tendency to pass on the better grades of meat because of the price. I don’t think I’ve paid full price for beef in 10 years at the store.

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