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Originally Posted by globaldesigns
I actually just called Costco, and YES... They do have a special needler machine for tenderizing. At least they don't hide that fact, and I guess needling is quite common now, unless you deal with a smaller butcher. But maybe they also perform this practice also. I just don't know.
No biggie, but you learn something everyday. Costco, IMO still has the best grades (AAA+) at comparable pricing to others at AA grade or lower. I have never gotten a bad piece of any meat from them (chicken, pork or beef).
In regards to date changing or repackaging, as you stated not illegal... But IMO just unethical. Not to keep promoting Costco, but another benefit is that they rotate stock so fast, they don't need to do that. Another bonus I guess.
And yes, I eat on occasion at MickeyD's, ChezRonaldo's, Wendy's Wet and Juicy (HEHE  ), not often, but give the kids the odd treat. The real issue I guess with today's lifestyle or eating habits, is try to make a burger for $1.39 (McD's McDouble, or Jr. Chicken)... Sorry, sometimes it is easier, quicker and cheaper to go fast food, than cook your own fast food. |
And to be clear, I am not knocking Costco either. I was just making the point, that most people are not really aware of many of the tricks of the trade when they buy their meat. Meat "gluing" is not the only practice that might surprise some people.
Actually, I have the highest respect for Costco as a retailer and business. Sad to say, but IMO they are much better run than most large Cdn retailers. And you're right about high turnover on their inventory. That does often mean better food quality at the counter.
And same with McDonald's. You don't become the best stock performer on the Big Board (Dow Jones), without doing a lot of things right. They are truly a first class business.
http://www.proactiveinvestors.com.au...011-23731.html
I really should stop now... But if you knew how chickens were raised and sold, you might think twice about eating them. The best way to find out is if you know someone in the Fraser Valley that has a large chicken farm, and get him to take you on a tour. And ask him how long a chicken goes from hatching to being sold to the meat plant. And what and how they feed them to make that happen.