Sweet potatoes! Great idea!! I'll have to start playing with it

After much trial and error this is the method I use.
Grate russets into salad spinner, rinse and spin a few times.
Heat nonstick pan and a little butter or oil to med.
Spread out potatoes and cover. Cook 10 min and flip. Lower heat to med low, cover and cook another 7 mins.
I tried using a potato ricer to get out the water (someone suggests using one in another thread) but the salad spinner works better IMO.

I agree that it can be confusing (and I used to work for a packer) but there is a reason for Stores to run their own "brand". Take a look at page 2 of this link. http://www.beefresearch.org/CMDocs/Be...

See how much ground Choice covers compared to Prime and Select? In 2011 the % of Choice being graded ranged from 67-59. That's a lot of Choice! So when Fresh Market says they only have the top 10% that really does mean something.

Boutique/speciality items are in and beef is getting on the band wagon. The packer wins because they get paid based on a USDA formula and guaranteed tonnage. The store wins because they get the top of choice and can toot that no one else has their brand.

I'm not saying that all house brands are the same. But some Stores know that competition is fierce and people want good beef and they want to provide that. And of course on the other end you have some Stores that are more price conscience.

Thanks for the intro but I know how packing houses work.

I agree that the scale of operation is mind boggling. It's also mind boggling the lengths they go through to make sure there isn't even a chance of contamination. Horrific sanitary conditions? Really? That's just silly. How many plants have you visited?

I'm also frustrated that you don't say where this 90% comes from. You want me to look it up for you? No thanks.

Now if your main "beef" is that you don't like the quality of grind they produce and that small packing houses are the way to go then fine but the rest isn't fair.

I don't reply to hopefully change your mind. I do because the majority of the country aren't able to buy from small shops with an onsite slaugher facility. I do because I don't want others like myself, who buy meat from the grocery store or a butcher who buys from a packing house, thinking the "big boys" are not concerned about our safety.

Where do you get the statistic of 90% from? I'd be very interested in reading the article.

Where does your butcher get his meat from? Does he kill steers in the back of his shop or buy from a packing house?

Some chubs are ground at the packing house and sent to the store. Since it is "processed" only once the chance of comtamination is lower right? Each chub will have an establishment # you can google to know where it is actually packaged.

My mistake. I'm confusing it with house angus select programs.

CAB does select. Though I don't know any packers that bother with it.

Anyone else not able to cook? Even the thought of cooking makes me gag. When food ads come on TV I have to mute them. I can watch but listening to them describe the food turns my stomach. I'm hoping it goes away now that I'm past 12 weeks.

Was it marked tenderloin or tender? There are 2 cuts from the chuck that also have tender in their name. I've noticed in stores cuts will appear to be a tenderloin at first glance but they are actually from the chuck. Tenderloins aren't known for marbling but their tenderness.

All choice isn't the same. There is grading within choice and to make it simple say there are 3 being choice 1, ch 2, ch 3. Anything 2 and up would be upper 2/3s choice.

If you have 100 head you might only get 40 that grade 2+ one day. Another day you might get 80.

2/3s has nothing to do with the total being produced.

I emailed them and was told it was mailed out Nov 4 and may
take 2 to 4 weeks to deliver. Uck

Be sure to check out the recipe corrections!!

http://www.mcsweeneys.net/luckypeach

No one has a subscription? I love the look of the magazine and have ordered no 80. Also preordered the cook book coming out in October since I'm a bit of a cook book junky.

As reading this I was thinking "I get shocked all the time too! Wait a minute... I haven't lately." And that's because I haven't been shopping at Wal-mart. I can't imagine they are to blame but that is odd.

It's also called kidney fat.

Our plant stopped packaging it this year so I'm not suprised it's hard to fine.

My mistake on that. They do only have to be 50% Angus. But if the carcass has certain non-Angus charateristics (copied from site) "e.g.; dairy conformation, Brahman humps" then they are rejected. The likely hood of a half Angus and half Dairy not showing any Dairy traits is very unlikely.

They have to be 100% angus breed.

it's probably not from the Loin. The only 2 cuts that would could have a bone would be a new york or a t bone.

The round bone was probably the femur from the Round. If you leave the Top (Inside) and the Bottom (Outside) together with the femur bone (in the middle) you can slice it up into steaks, like a ham steak. Packing houses are getting away from making bone-in rounds though. Some cuts of the round do have sirloin in their name, like sirloin tip, so calling it sirloin isn't that off.

On a side note I don't like how the name sirloin is used in connection with the round. It makes the meat sound better than it is.

I'm not sure where the straight bone comes from. You could get one from the shoulder blade but that's on the other end.

Did it kind of look like a ham steak?

CAB is a brand. They do not have a slaughter house to my knowledge. Companies pay per head to label their qualifying product as CAB. The product goes through the same USDA inspection and grading, CAB just has higher standards for choice.

My first generation Italian-American Grandparents used to make fresh sausage every fall. They'd cook it a bit, put it in jars, top off with fat and put in the cellar. My dad said it kept through winter.

I work in a beef packing plant and the tripe isn't boiled but scalded before packaged. It goes into something like a washing machine.

On a side note we've had customers call and ask if they can get unscalded tripe. They say ours is too clean and no longer has a grassy flavor.