Whole Foods, Sam’s Club, and Bad Meat.
Though I don’t eat a lot of red meat, when I do have it, I want it to be good – really good. I always grill it. And, I know what I am doing. But you can do everything correctly, and if the meat is no good, nothing will help it. Like lipstick on a pig, you know.
Unfortunately I have just been through a spate of bad meat experiences. Here it is in a quick recap…
- Sirloin “fillets” from Whole Foods Market. They looked great, but were very tough.
- Sirloin steaks at Sam’s Club. Exceptionally tough.
Historically speaking, I have purchased good red meat at both Sam’s and Whole Foods. But at Sam’s it is more of a rarity. In fact, I will not be buying any more at Sam’s. 4 or 5 strikes, and you are out! Usually I don’t get meat at Whole Foods. And, no there is a decreased chance that I will again. In fact, the only time I remember getting something I liked there was buffalo tenderloin several years ago. I grilled it, and it was awesome.
For now, it is back to Tom Thumb for my meat – when it is affordable. Most of the time I buy only tenderloin because it is my favorite and it satisfies my meat desires. But those days of $14 per pound are far behind, and $23/lb makes my red meat experiences much less frequent.
Regardless of where you buy your meat, it is a good idea to keep your receipt for it for a day or so after you have digested it – just to be sure. Most places, like Sam’s Club, will refund your full purchase price with your receipt and a bag which they think contains the remnants of your meat (when I have returned the meat – cooked or not, they don’t want to look at it, but just throw it away).
Happy Grillin’
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Comments
Thanks,
I was thinking about joining Sam’s Club to buy meats. I like to cook out alot. I shop at Stater Bros and Food 4 less alot, but was interested in saving a couple bucks. Although, not at the cost of good meats.
Thanks.
I bought a ham from Sam’s Club on Aug 17th. The use by date was Aug 10th. The meat had gone very soft and mushy. Yes I should have read the label more carefully. But there is no excuse for leaving rotten meat in the case that long past the “use by” date. Wonder what else in the case might be bad. /lc Metz?
As a follow up, I recently purchased some tenderloin on sale at a Tom Thumb Supermarket in North Texas. I grilled it over charcoal with a little soy sauce and coated it with olive oil to keep it moist inside. Hot pink center, tender, and delicious. One of the best steaks I have had in a few years – even better than Ruth’s Chris or anywhere else I have had one.