We're stuck with grocery store cuts on the plastic wrapped foam. Would it be best to get a foodsavor and remove the meat from the plastic/foam, and store in the foodsavor? Would the fact that it was not cryopacked and from the grocery store keep them from storing for a while?
if you want buy and then freeze it then i would buy it, take it home, put it in the foodsavor, let it sit in the fridge for three days then freeze.
Are grocery store meat counters required to disclose if they use CO to help preserve the appearance of the meat in the cabinet?
yes, they have to disclose what gases they are using
How do they infuse the CO into the meat?
it is run through a Ross Riser machine or a lidding machine. You put the product in a tray then send it through the machine which mixes the gas then lids it. Gas does not escape until opened. There is only 2% CO in the meat. The only issues i have seen using CO is that you can cook the meat for 3 hours and it will still look Medium
How cost effective and quality are mail order meat companies? Recommendations on who you'd buy from(and if you sell it, feel free to pimp your wares here....)
Omaha steaks suck.....they use dairy cattle and dont always disclose what USDA specs they are using. Some good ones i know of are www.allenbrothers.com and www.trumpsteaks.com Trump Steaks uses CAB Prime from BUckhead Beef
Mywife and daughter are med-rare girls, i used to be a well done guy, but I'm seeing more and more of the warm pink center(of steak....unfortunately....since ive been married for 14 years, im seein less of the hot pink center).....
if my steak goes past Med-rare it goes to the dog or for sandwiches the next day. I perfer rare and if the steak is dryaged then i just sear it on each side for 45sec - 1min
