I’m starting to understand the French fuss about buying poultry with head, feet and a patch of feathers. It’s similar to why they seem to prefer to buy their rabbit with head. I imagine it’s so they can rest assured that they are getting what’s advertised and what they want. No one wants to buy a guinea fowl that’s actually a fat chicken, or a rabbit that’s a squirrel. Feet, head, feathers and bones identify the meat and alleviates any chance of the old “okie doke” 🙂
So what’s this new practice in both of the larger supermarkets in Honesdale of selling only boneless cuts of beef that are labeled as steaks that I used to know? Most of these cuts in the past were sold with the bone and could be readily identified; T-bone, porterhouse, rib steak. What’s up? And why are most of the beef products now labeled Angus? Has a vicious virus decimated the rest of the beef cattle? What percentage of DNA does a beef cow have to have in order to be labeled “Angus” by the USDA? Betcha it’s not 100% and would be surprised if it was even 50%. I think they just have to be black 😀
Anyway. After a huddled and whispered conversation with another customer at Weiss Supermarket, I decided I didn’t like mysteries about my meat, turned in my empty shopping cart and went to the Alpine butcher who still sells meat with bones and has his own source of regular beef cows, purchased locally as carcasses, headless but recognizable. I bought a couple of porterhouse steaks, 2 packages of smoked pork chops and 2 gorgeous light rose colored veal chops. They all had bones.
To be open minded, it could be that the new generation of consumers have lost or never learned the art of using a knife with a fork to cut around the bones and therefore prefer the boneless cuts. Okay, times change.
Still, I’m not taking any chances 😀 There’s something wrong with my grill. The flame is not coming out very strong. I think we need to replace a part when my husband comes back from walkabout in Mali.