they tried to make me bring some of this in i refused basically told them id quit......i think if they are paying cutters 15 plus an hour they shoouldnt be doing this...atleast anyone who has pride in this trade i feel would be against this.
when i started at giant we ground all our trim and made instore grinds, then after i was there for 2 years drastic changes were made all over the store some of that included case ready ground beef. it was no longer sold by the pond but priced each. there were small packs and family packs and they all weighted exactly the same. i think our biggest frustrastion was what to do with all the trim from cutting beef. i don't know too much about how the customers felt i just know it took them some time to get used to it. I do know for sure that when this came in it was whenthe store started downsizing and cutting labor and trying to push out the long term employees and make everyone part time. so iw ould say if you start getting case ready grinds in your meat dept its a bad sign of what to expect in the future. to me its basically the start of eliminating the need for the meat cutter.
It's crap. I wouldn't feed it to my dog. We are being forced to carry lamb and veal in a gas pack and it never ever turns dark. By the time it goes out of code it is rotten--but still looks pretty as a picture. We cooked some up one day--and everyone who ate it got sick! Gas pack meat ought to be illegal.
i git case ready grinds in. they have they rest of the stuff like steaks and roast there at the wearhouse to but i dont git any of that in.i cut mt own i hate ginin in the grinds but i have to.
i used to run a case ready processing facility but we only did co2 no map packaging. wasnt a bad program looked like store cut meat with sanatary facility and co2 mother bag packaging could get 7 day out of beef and 9 days out of pork. WOULD NOT DO MAP PACKAGING OR SOLUTION INJECTED PRODUCT IT NEVER TURNS AND LOOKS FRESH EVEN WHEN IT ROTTEN!
