Kitchen

[mserie]

I was telling another poster that my dad use to be a part time butcher years ago. This is approx. mid to late 1950's. He did this for extra money on Saturdays. Dad passed away in 1990. He was saying than, how meat had changed throughout the years. Since I watch TV constantly, there have been numerous shows, segments, even newscasts regarding quality of meat. I think it really boils down to what dad was saying. The feeding, their braising, their confinement/boarding, etc. This is in regards not just beef but chicken, hogs. (Even eggs for that matter). And who knows what they are injected with?? Hormone & steroid use, various vaccines. Just not like the old days. To sum up: I remember as a kid when we had sirloin steak at home for example, the cut was different than what is seen in the grocery store today. And if dad ordered a steak in a restaurant, he would never hesitate to send it back if they tried to pass on a type of steak for a cheaper cut. Can't repeat the words he would use to mom and I....LOL!! He was a great guy though and NEVER took it out on the waitress or waitor. Just would blast the cook or manager!!!