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Would you buy it?

foodieX2 May 25, 2014 08:16 AM

Would you serve it to guests?

With all the questionable meats out there and the beef recalls I would say no way! I am all for saving money and love the $ store and places like Ocean State Job Lot but the thought of dollars store meat makes me queasy. Now I am totally happy with $ store pasta and chips so maybe I'm a hypocrite!

 
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  1. Kajikit RE: foodieX2 May 25, 2014 08:31 AM

    I don't know... quite a lot of the dollar trees sell frozen and refrigerated foods now, and people seem to buy them. I'm sure that a $1 steak resembles shoe leather more closely than 'food' but it's not as if they're going to sell you a chevre steak and call it beef. (somebody did the maths and said that that 3.5oz steak comes out to $5 a pound... but it puts a 'steak' into reach of somebody who only has two bucks to spend on meat for their dinner and can't afford or store three or four pounds of the stuff.)

    1. Mattapoisett in LA RE: foodieX2 May 25, 2014 08:52 AM

      The way it works is a producer has a product. They estimate how much of that product they could sell to retailers and they create said amount of that product. For what ever reason, the producer ends up only selling 2/3rds of their inventory, leaving them stuck with 1/3rd. Since this is perishable, they can't store it until demand picks up or it is too costly to them to keep the meat frozen for a long period of time. They can dump the excess for a total loss or they can negotiate with a place like Dollar tree for their inventory at pennies on the Dollar. Since Dollar might work off a slimmer margin than say Safeway, Voila! Dollar Steak.

      That is a round about way of me saying that the steak is not nearly as bad as you think but not as good as you'd want for guests. i might try it to shave it for a Philly cheese-steak to see how it is.

      1. m
        miss_belle RE: foodieX2 May 25, 2014 09:28 AM

        After checking out the top two hits on google I don't believe it's anything I would buy. One is a Chowhound review from a few years ago.

        http://chowhound.chow.com/topics/814120

        http://m.youtube.com/watch?v=_M5aOBMvsPk

        2 Replies
        1. re: miss_belle
          rudeboy RE: miss_belle May 25, 2014 02:43 PM

          Oh good lord, I retract my other post!

          1. re: rudeboy
            m
            miss_belle RE: rudeboy May 25, 2014 05:03 PM

            :-)

        2. weezieduzzit RE: foodieX2 May 25, 2014 09:33 AM

          I'd have to look at it and try it before I'd say if I'd serve it to guests but I imagine it's just surplus low grade conventional beef (so not likely since that isn't what I like.)

          We don't have many Dollar Trees, though. The 99 Cents Only stores around here are awesome, though- lots of organic veggies and dairy, sometimes good cheeses and other treasures every week.

          1. ChefJune RE: foodieX2 May 25, 2014 09:37 AM

            I have not purchased meat of any kind in a "regular" supermarket in decades. All of it is tainted with steroids, antibiotics, and who know what else. And the animals end their days in those horrendous, fetid feed lots. Stressed out, which also does nothing to improve the flavor or quality of their meat.

            Well, you asked would I buy it.........

            3 Replies
            1. re: ChefJune
              Ttrockwood RE: ChefJune May 25, 2014 07:51 PM

              Note that designations such as "organic" "free range" "grass fed" etc etc do not refer to the treatment of animals. Only meats labeled "certified humane" refer to their treatment.
              For example, organic chickens are packed into pens at the same density as factory farmed chickens.

              Anyways. As a life long vegetarian i would never encourage or endorse purchasing this (or any other) meat.

              1. re: Ttrockwood
                h
                Harters RE: Ttrockwood May 26, 2014 03:06 AM

                That may be the case in the part of the world where you are, Ttrockwood but in many other parts, definitions such as "organic" and "free range" have meaning and are certified definitions. For example, where I am, a certified organic chicken is inherently free range.

                1. re: Harters
                  linguafood RE: Harters May 26, 2014 04:30 AM

                  Yes, thank goodness that shit actually *has* meaning in Europe.

            2. Berheenia RE: foodieX2 May 25, 2014 01:41 PM

              The last time we bought supermarket rib eye steak my husband choked and we found out that I really didn't know the Heimlich maneuver (!) and it got a little hairy until he threw himself over the back of an armchair and gave himself the gut punch. Totally scary not to mention gross!
              So the answer is NO!

              1. g
                GH1618 RE: foodieX2 May 25, 2014 02:07 PM

                No. There is a lot of salt on it, according to a report I've seen, and the price is not that low anyway. It's cheap because it's small. There are other inexpensive cuts of beef in a supermarket which are better than this.

                1. r
                  rasputina RE: foodieX2 May 25, 2014 02:30 PM

                  nope I wouldn't buy it.

                  1. rudeboy RE: foodieX2 May 25, 2014 02:40 PM

                    Hell, I'd buy it just for the experiment. I like the Philly idea. What could go wrong?

                    1. John E. RE: foodieX2 May 25, 2014 03:56 PM

                      I saw an ad for that product. It's frozen and previously cooked. I didn't go buy it, but I might, but not before reading the ingredient list. I bet it's full of salt.

                      1. Samalicious RE: foodieX2 May 25, 2014 04:39 PM

                        I wouldn't worry about safety as much as just wasting money on a nasty little plastic-sealed piece of injected nothing. These "rib eyes," as well as bacon-wrapped "filet mignons," go on sale at all kinds of places around here and they are universally not good. I just feel sorry for folks without much money who think they are really getting something with these.

                        1. o
                          ospreycove RE: foodieX2 May 25, 2014 05:15 PM

                          Do not forget .......You are eating it. If a business wants to sell it "cheap", they have to buy it "cheaper"!!!

                          1. ipsedixit RE: foodieX2 May 25, 2014 06:51 PM

                            Sure.

                            But that doesn't mean I would eat it.

                            5 Replies
                            1. re: ipsedixit
                              foodieX2 RE: ipsedixit May 25, 2014 07:03 PM

                              Wait....So you would buy it but but not eat it? What would you so with it?

                              1. re: foodieX2
                                ipsedixit RE: foodieX2 May 25, 2014 07:05 PM

                                Freeze, and use as an ice pad.

                                That's the most obvious use. At $1, it's cheaper than a "real ice pack" one can buy at a drug store.

                                1. re: ipsedixit
                                  foodieX2 RE: ipsedixit May 25, 2014 07:09 PM

                                  Whatever floats your boat. I make ice packs with water and rubbing alcohol for pennies per pack. But if using frozen meat, that will soon turn rancid, is your pack of choice, have at it.

                                  1. re: ipsedixit
                                    Kajikit RE: ipsedixit May 26, 2014 01:13 AM

                                    A bag of frozen peas is the traditional alternative and probably a lot more hygenic...

                                2. re: ipsedixit
                                  o
                                  ospreycove RE: ipsedixit May 26, 2014 10:46 AM

                                  Ipsedixit....Exactly my point.....You are eating it!!!!

                                3. ninrn RE: foodieX2 May 25, 2014 06:57 PM

                                  Well, the $1 is for a 3.5 oz portion, so the actual price is $4.57/lb. Still low, but not as scarily low.

                                  Our local butcher often has ribeye for $7.99, so does CostCo. I'd guess if they're selling at a 40-some% discount from that price, these have very few days of usability left.

                                  1 Reply
                                  1. re: ninrn
                                    JTPhilly RE: ninrn May 26, 2014 09:03 PM

                                    ding ding ding! correct

                                    its not really cheap - just a tiny portion. Still it does make sense for some people to buy small portions for more money

                                    for the record I have purchased, prepared and consumed
                                    this product - because sometimes I buy things just to see what they are about - its pretty thin. full of "solution" and whatever - it is not a 'rib eye" steak to anyones recognition - it is not very good - but there are worse things you could make a sandwich out of.

                                  2. r
                                    RelishPDX RE: foodieX2 May 25, 2014 07:18 PM

                                    Not that I would try it, but these preparations using something similar really don't look that bad!

                                    http://the99centchef.blogspot.com/201...

                                    http://the99centchef.blogspot.com/201...

                                    http://the99centchef.blogspot.com/200...

                                    1. t
                                      treb RE: foodieX2 May 26, 2014 04:10 AM

                                      Did you happen to see the weight on the add sign. If you do the math it's not such an amazing deal. just some of the trickery dollar stores use to make items appear reasonable. Then again, a lot of people like the dollar store because they can buy a small piece of meat for a dollar.

                                      1 Reply
                                      1. re: treb
                                        p
                                        Puffin3 RE: treb May 27, 2014 10:37 AM

                                        slice a tennis ball into thirds. The middle third is the size of the steak.

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