HOME > Chowhound > General Topics >

Discussion

Supermarket Premium Meat Brands.....at Shop-Rite

  • 7
  • Share

This is not a topic to debate whether these items are simply marketing programs to fleece you of your money...but rather my simple observations between the difference in their regular meat lines and their premium label offerings. In general, as a rule, I rarely purchase any beef cuts at the supermarkets, as I have access to wholesale meat supplier and ultimately, the wholesale price of beef is almost always cheaper than advertised sale prices at any given week in the weekly sales circular. I will however, purchase some of the cheaper cuts of beef like round cuts and chuck roasts....as wholesale, the packages are too large for my personal consumption. In the supermarkets, they are more manageable and practical at a few pounds each.

The two items I am specifically reviewing are:

* Sterling Silver Premium Brand Whole Pork Loins, usually priced @ $2.99-3-99 opposed to the regular line of pork, usually priced @ $1.99-2-99. Extended, the purchase price is usually $10-12 more for the premium brand per whole loin. My understanding is the Sterling Silver brand hogs are bred to have more natural marbling in the meat

* Certified Angus Premium Brand Beef, usually priced @ $4.99/lb opposed to the USDA Choice Grade, priced @$3.99/lb

This week, both the regular lines and the premium lines were on sale. For the pork, it was $1.49/lb. opposed to $1.99/lb.. For the beef, it was $2.27/lb. opposed to $2.39/lb. Give the small margin in difference of price, it was the perfect time to purchase the premium brands to see if there was any noticeable differences in quality to warrant the extra price per pound...

My method to prepare both the pork and beef, was to slow roast them in the oven @ 225* on a rack in a shallow pan, on the middle rack of the oven. No thermometer was used at any point during the entire roasting time for either meat. First, with the Sterling Silver pork, I butchered the whole loin myself into three pieces/portioned sized roasts, after removing the fat and silver skin....the center cut, small end and larger end. I reserved the small end and center cuts for a later date, and the larger end was cut to about 9 inches in length for this test. I did not weigh the piece of meat, but I suspect it was probably around three pounds weight. The Certified Angus Chuck Roast was 2.5 pounds and 1.5 inches thick.

I preheat the oven for about a half hour at 350 degrees before placing the Pork Loin Roast only in first, then dropping the oven temperature to 225*, for 30 minutes.....before adding the Beef Chuck Roast in later. The total cooking time for the Pork was 2 3/4 hours, the beef was 2 1/4 hours. One hour after placing the beef roast in, I turned both the pork and beef roast over to achieve more even roasting. At 1 3/4 hours after placing the beef roast in, I increased the oven temperature to 350* for the final 30 minutes, to brown the meats. I removed both roasts and let them rest for 10 minutes, tented with foil, before slicing.

The final results......Excellent, Excellent Pork and Beef.....both very moist and tender. The beef chuck roast was as good as any Flat Iron Steak or Roast I have ever prepared....cooked perfectly to medium-rare temperature.

From now on, I will always spend the extra money on these two premium brands from Shop-Rite.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Do you realize that the Sterling brand pork loin contains 12% of a marinating solution? That is why it "tastes better." Personally, I'd rather buy a fresh pork loin from a butcher.

    6 Replies
    1. re: ttoommyy

      Personally, I'd rather buy a fresh pork loin from a butcher.

      ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

      And I would rather make my own pizza dough....

      :-)

      1. re: fourunder

        Yes, I see your point. But the pizza dough I bought had the same exact ingredients in it as I would put in my pizza dough at home. Your pork contained 12% saline solution that is just not natural to a piece of pork. There is a bit of a difference.

        1. re: ttoommyy

          Not if you intend to brine the pork. As a result of your original comments, I contacted Sterling Silver for a fact finding mission. They are going to provide me with a more complete explanation, but in the initial contact I was told there are actually two products they label. a high marbled pork and an enhanced brined one...without artificial ingredients.

          Also a point of note. Not all butchers uses carcass hanging beef and pork products. Many purchase and sell Cryovac items, especially the smaller ones (butchers). .....A simple search on the Sterling Silver/Cargill site shows there are more than a few butchers that sell their products in the New York/New Jersey Metro Area.
          As for restaurants,,,,,,event the Oak Room @ the Plaza is listed as a customer. There are good butchers and poor ones..and not many independents in my neck of the woods.

          1. re: fourunder

            All good points. Thanks for the details.

      2. re: ttoommyy

        t,

        Here is the response from Sterling Silver. It contradicts your original information.
        ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

        Dear Sir or Madam:

        Thank you for your inquiry.

        I was informed that our Highly Marbled Pork, which does not contain any brine solution, is the only variety of Sterling Silver pork currently available at ShopRite locations.

        Please contact me if you have any further questions or if I can be of assistance. Again, thank you for your interest in Sterling Silver Premium Meats.

        Sincerely,

        Neesha

        Sterling SilverĀ® Premium Meats Customer Care

        800.757.2079

        CustomerCare@SterlingSilverMeats.com

        1. re: fourunder

          That's good to know. About half a year or so ago, my local Shop Rite was carrying a brined Sterling pork. I'll have to check it out next time I go food shopping. Thanks for the info, fourunder.