Injected Ribs

Thanks Tom, Good information, I try to stay away from any pre-packaged pork products, I usually buy by the case at Sam's Club, If the meat taste funkie it's because of the rub or something stupit I did (usually it's because I experiment).

Yep,
We are a great believer in the IBP's from Sam's.

Even if they don't have them,rarely,they at least have a comparable and non tumbled.

Now if we could only get some buyers from the big grocery chains to read messages like this.

Here's a question: If "all natural" pork was available alongside the other stuff at your local market, would you pay a premium for it? How much?

Mornin' tjr,

I pay an extra price by driving the distances,buying and storing more volume than I need,phone calls hunting meats,wasted trips.

If I did a time-motion-cost study,it sure wouldn't make sense.

The meat retailer loves the long shelf life/enhanced profits and most customers ,that couldn't cook pork or fowl, like the cushion that the 10%-15% salt water gives them.

There has been a multi-year campaign and many threads on another forum.

Sort of a summary would be that, JDB has been writing the major retailers and wholesalers for official responses.

The responses are that the salt water is added to bring the meats back up to the original weights before shipping,killing,cutting,recutting and packaging.

They feel that the retailer gets a longer usable piece of meat and the customer gets one that they can cook without ruining.

Hey TJR and Tom, I would ALWAYS pay the price for "all natural" meats because 90 percent of all my cooking's are for other people for my catering business. Unfortunatly I have to pass the cost my customers but I'm happy knowing they are getting the best possable product on the market. As was mentioned before, you can taste the difference between all natural and processed meats.

I guess I would hope that retailers would say to their suppliers, "My customers are asking for all-natural pork. Can you sell me some?" Or as is actually happening here, "A local chain advertises 'Our pork is all natural with no water added' and they're getting my meat customers."

Plus, maybe pork producers should get behind this too - every pound of water the consumer buys is well over a pound of lost sales on the hoof! Plus, as has been discussed many a time, these additives don't prevent "ruining" meat, they ruin it!

you guys ever think about asking your local restaurants (non-corporate) to order ribs for ya? sams has good ribs, but you can get a better cut from whole-salers. i prefer st louis cut, no waste. some even come with the membrane already off. however, stay away from smithfield brand. just got a couple of boxes of them. they are worse than that danish crap at the supermarket! farmland brand has alot of meat on them. around 2.50 per pound right now. worth every penny..
just my 2 cents worth......

Sam's occasionally gets Farmland butts and ribs,and we have had good results with them.