Food Lion is a place that, 30 or so years ago, would bleach meat that was past the due date and put it out with a new due date. No source, word of mouth from folks who were employees at the time to me at the time. For whatever that is worth. They have had a different owner for many years now but this is pretty weird to me.
Well at least it’s sterile after that. I’d hate to buy expired meat that was swimming and bacteria.
You ever think about grocery stores 30 years ago? Before the celebrity chef craze? They were sad places. Nowhere near the variety that we have now. On the other hand, your average grocery store had a lot more cuts of meat. Everything’s been whittled down to just a few select cuts. Flank steak has all but disappeared. Pork neck bones are a rarity. Don’t even think about finding a skirt steak. It was a whole other world back then.
Food Lion is a place that, 30 or so years ago, would bleach meat that was past the due date and put it out with a new due date. No source, word of mouth from folks who were employees at the time to me at the time. For whatever that is worth. They have had a different owner for many years now but this is pretty weird to me.
Well at least it’s sterile after that. I’d hate to buy expired meat that was swimming and bacteria.
You ever think about grocery stores 30 years ago? Before the celebrity chef craze? They were sad places. Nowhere near the variety that we have now. On the other hand, your average grocery store had a lot more cuts of meat. Everything’s been whittled down to just a few select cuts. Flank steak has all but disappeared. Pork neck bones are a rarity. Don’t even think about finding a skirt steak. It was a whole other world back then.
The craze that made the cheap cuts of meat expensive?
Ohhh, now it’s “traditional comfort food” and everyone wants it, so let’s triple the price of that literal offcut.
It was reported by journalists