Comments

You must log in or register to comment.

Last_VCR t1_ja1c7jw wrote

Salmonella breeding ground

41

Antiquemooses t1_ja1cido wrote

I'm a goo man. I have factories all over the country. I have trucks right now loaded with goo that can be here within the week.

13

Jmich96 t1_ja1dc4e wrote

Cross contamination of raw meats? I'd contact corporate and notify them before someone gets killed.

−5

spekt50 t1_ja1hgw9 wrote

You know, it looks like it could actually be a pork steak in there (Pork butt cut into steaks)

Pork steaks are pretty popular in my area, not sure about where you are at though.

54

NoNecessary4953 t1_ja1o2g1 wrote

Looks like pork steak, darker red color than typical pork loin chop

51

Craigorystillhard1 t1_ja1o4pb wrote

Replying to [deleted] (#2,014,564)

That’s incorrect you can look it up the government department of agriculture and many other government websites state raw meats can’t be with anything you don’t cook but fine with other raw meats as long as you cook them

4

Aquamarine-3MJ-1W2N t1_ja1s1jf wrote

To me it looks like a pork center-cut rib chop and a pork loin chop. Rib chops (presumably the bottom piece) are usually darker in color than the standard loin chop (the top piece behind the label). When I package the pork chops I cut, I always have the rib chops started at the bottom, becauee they are usually the bigger of the cuts. Then I will place in a layer, the sirloin and loin chops to complete the package (usually with 6 chops in one value pack). Which what appears to be done here too.

Source: I'm a grocery store meat department associate with 5 years total departmental experience, 3 years cutting experience.

54

Preesi t1_ja1s9b0 wrote

OMG I love ShakeNBake pork chops.

SNB Pork Chops, Rice a Roni, Brocolli

1

DimmyDimmy t1_ja1yahs wrote

man i hope you made some good chili. Hope you didnt eat the steak rare!

1

OZeski t1_ja1yqdy wrote

That’s not kosher…

1

lkash_ t1_ja1zl3g wrote

Used to live in PA, I miss Giant

1

Hannover2k t1_ja21cgc wrote

I like where they're going with this!

1

Oakheart- t1_ja21r53 wrote

That’s a pork steak. Pork is actually supposed to be that red color not the pale stuff we see. Usually the higher quality pork like that goes to Asia because they pay for it and we don’t know the difference

4

Yaj_Yaj t1_ja246vv wrote

That’s a technical foul.

1

Grouchy-Bug5223 t1_ja2kuc3 wrote

That's a pork rib chop. Essentially the prime rib steak of pork chops. Darker color than the center chop (comparable to a t-bone for beef) that is on the right.

Source: I am a butcher

4

Hefty_Ad_5999 t1_ja2ufr9 wrote

Employees steal steaks by bundling them with cheaper cuts

1

justingod99 t1_ja3a7a8 wrote

You broke the first rule of butcher’s club.

1

PorkCasket t1_ja5jmll wrote

Not Giant's best looking pack of pork chops. I'm Joe, the mod over at /r/AskAButcher. Giant, as well as all the other Ahold subsidiaries use centralized meatcutting to fill their cases. Quality control can be questionable in my experience.

2

NeroFMX t1_ja5zky6 wrote

If this actually does happen in the future, it will be problematic because the steak would then have to be cooked to 165 since it is soaking in pork juices. It would kinda render the steak useless. That would be some dry steak.

1