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Old 02-24-2012, 07:48 PM   #61
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Originally Posted by DampCharcoal View Post
Claire, I didn't mean to suggest that I would act as a smartass. That was a poor choice of words on my part, I meant more of like just joking around in a good natured way.

My bad!
That's how I took it, but then I am one of you...I've worked with the public all my life, they all enjoy a bright spot in their day.
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Old 02-25-2012, 12:16 AM   #62
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Can anyone say if 3 major grocery chains in the US, Vons (Safeway), Ralph's, or Albertsons will oblige someone wanting fresh ground hamburger made up from a selected cut of beef? I doubt it.

If you want to attempt it, get to the store before most meat department supervisors leave, around 2:00 in the afternoon, from my experience. Anyone else in the department won't do it.
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Old 02-25-2012, 01:18 AM   #63
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Can anyone say if 3 major grocery chains in the US, Vons (Safeway), Ralph's, or Albertsons will oblige someone wanting fresh ground hamburger made up from a selected cut of beef? I doubt it.

If you want to attempt it, get to the store before most meat department supervisors leave, around 2:00 in the afternoon, from my experience. Anyone else in the department won't do it.
The best you would expect is to pick a package of meat that you want ground and have the meat department grind it and then stick on the original price tag. You're not going to expect any better price but wouldn't expect to be charged an additional fee to grind it.

And after 2 p.m.? You're lucky to find anything in the meat department that isn't over about 35-40 degrees F. Nor the same in IQ.
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Old 02-25-2012, 01:20 AM   #64
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Originally Posted by Gourmet Greg View Post
The best you would expect is to pick a package of meat that you want ground and have the meat department grind it and then stick on the original price tag. You're not going to expect any better price but wouldn't expect to be charged an additional fee to grind it.

And after 2 p.m.? You're lucky to find anything in the meat department that isn't over about 35-40 degrees F. Nor the same in IQ.
Ya, heh. I was a little surprised that most meat department managers are gone by fairly early in the day. They're probably there really really early in the morning, set the days agenda for the others, then they're gone for the day. I'd say get to meat department by no later than 10:00 AM to speak to a meat manager.
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Old 02-25-2012, 01:25 AM   #65
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Well... Think about how much intellectually interesting it would be running a meat department. Do you blame them for going home at 2 p.m.?
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Old 02-25-2012, 01:55 AM   #66
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Well... Think about how much intellectually interesting it would be running a meat department. Do you blame them for going home at 2 p.m.?

Haha, but you know what? You could be working 8 hour days as a regular and have the drive to go from worker to manager. Guess what? You work less hours as a manager, but with added responsibility , and with added pressures to make up for the pay you were making as a general type loyal worker. Not everyone aspires to go from worker to being a manager. I can sorta see why. It's make or break time. You make and work less than you did before, but with added incentives that you meet or don't meet.

I didn't intend to turn this into a business type discussion. I just wanted to say not every store worker who has a chance to advance from worker to manager wants to.
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Old 02-25-2012, 04:51 AM   #67
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I haven't run into gristle in ground beef in years, but I remember when I was a kid it was common. Mom would pick up a package (5 lbs I think) of ground beef, hand it to the commissary butcher, and have it re-ground. That pretty much took care of the problem.
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Old 02-25-2012, 04:55 AM   #68
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Claire, I didn't mean to suggest that I would act as a smartass. That was a poor choice of words on my part, I meant more of like just joking around in a good natured way.

My bad!
Yeah, I really did not think you'd be rude; people like that aren't on DC!
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Old 02-29-2012, 11:12 PM   #69
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I don't hardly use ground meat anymore because the bits of gristle are just gross and off-putting.

I used to tolerate it but I can't anymore.

I use chicken in just about everything nowadays because I know there won't be any unpleasant surprises but I would like to enjoy a slice of meatloaf every once in a while.

Any ideas?
ground beef is delicious! i'd rather ear ground beef than chicken. chicken is gross. my opinion. you can do a lot with ground beef.
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Old 03-01-2012, 05:29 AM   #70
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FrankZ: what is that gorgeous red machine? details please? Is it just a meat processor, or is it also a bread kneader? I can't see too clearly, got up at 3AM again.....drat!
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