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Hmmmmm...Walmart does have it's possibilities.....

PPRM

Well-known member
I am thinking of thinking outside the box.....Maybe Walmart could help me....

See, I am thinking if I were to hand out our Beef Brochures in thier meat deartment and tell thier customers, "Hey, this stuff I raise is not only better, but I just checked like products and I am actually cheaper...On thier "Natural lean Hamburger" they are charging $3.68/Lb, I am $3.50, with discounts on 5 pounds or more"...

After awhile, surely they would ask me to leave and I would refuse. I would have someone from the press there so when they called the police to escort me I could make statements like, "They came to our town, why can't I come to thier store?...What I am doing isn't near as criminal as the products they sell"...If this got on the front page I'd have publicity that couldn't be bought, maybe some national publicity as well.....

Of course, I'd make a public apology and tell peope I am sorry I felt the need to stand in the aisle at Walmart when all I had to do was run ads telling people to call _____________ to buy better Beef at a better price....Then I'd run ads on TV showing how though I failed to "Stick it to the Man".But you can Stick it to the Man by buying your Beef from me....

Hmmmm...Walmart does have possibilities.......LOL, not bad for a conservative who tends to be a rule follower,

Pat

BTW, this was all in fun...We need Walmart to buy the stuff passed off as beef as well, LOL...
 

PORKER

Well-known member
Hey PPRM, Get your delivery van painted and park it in Walmarts lot . Nice pics of your beef plus phone and email and a statement on how your great tasting beef is cheaper and better.

They can't throw you out if someone is walking around inside the store shopping.....
 

rkaiser

Well-known member
You are brilliant PPRM but that apologizing stuff is kinda Canadian isn't it? Got a little in the wood pile or what?
 

Goodpasture

Well-known member
What MIGHT work is to go to walmart with a price list and description of YOUR beef.........have it say things like "all natural" "Range fed" "100% local beef""no hormones, additives, or preservatives."

Have those in the flyer. When there is a lot of people in the meat department, ask the clerk what it means on the steaks and chops when it says "12% solution added." Ask LOUDLY "WHAT IS THE SOLUTION MADE OF?" I can guarantee you the clerk will not know. Ask him if it is a preservative. He won't know. Ask him if it is food coloring. He won't know. Ask him to explain why this stuff that is in the meat, that is 12% of the meat, is worth $7 or $8 a pound. Even if it is water, that is pretty expensive water. He still won't know. Then pull out your flyer and start talking about how you are going to go back to PPRM, the rancher who produces and sells beef for a better price and all it has is beef in it. How you never heard of HIS daughter getting her periods at 10 because of all the hormones and other stuff in the "solution" that you are paying $8 a pound for. Paying that kind of money for a solution, is silly.....that would be like paying $6.00 for a 12 ounce Coke, but at least there you know what you are getting. Have the clerk go into the back and see if he can find out what the solution is. That will give you a chance to talk to other customers about how good the beef from the rancher is and how "Don't you just hate it when you fry a steak and you have to drain off all that water? And it turns gray before it cooks? No telling what all they put in that meat to make it last on the shelf for three weeks."
 

mrj

Well-known member
This thread is lacking a 'consider this post'.......so........what if.......the "solution" is simply a flavored tenderizing marinade developed by cattle producer/college professors at an upstanding Land Grant University in the USA for the purpose of making the beef that doesn't meet the tenderness requirements for Choice or Prime beef, and which is still produced by many good cattlemen?

What then, are we to consign all that less tender, but still very nutritious beef to the grinder and eliminate the lower priced, marinated tender steaks for consumers who cannot afford, or choose not to buy, the top prices for the highest quality steaks?

mrj
 

PPRM

Well-known member
mrj said:
This thread is lacking a 'consider this post'.......so........what if.......the "solution" is simply a flavored tenderizing marinade developed by cattle producer/college professors at an upstanding Land Grant University in the USA for the purpose of making the beef that doesn't meet the tenderness requirements for Choice or Prime beef, and which is still produced by many good cattlemen?

What then, are we to consign all that less tender, but still very nutritious beef to the grinder and eliminate the lower priced, marinated tender steaks for consumers who cannot afford, or choose not to buy, the top prices for the highest quality steaks?

mrj

"BTW, this was all in fun...We need Walmart to buy the stuff passed off as beef as well, LOL..."


That is what this was...........I fully understand the need for Walmart. But I also understand the value of showing uneducated consumers there are other choices and what they are buying vs what they could buy....Why can't I have a little imaginary fun and kidding?

Besides, my somewhat comprable burger is cheaper than thiers so I am making it easier for the less fortunate to afford better beef....Local Walmart 10% fat Natural Hamburger, not necessarily from Dry aged cattle, $3.68/lb...PPRM's $3.50...Golly, my good works never cease to end,

;-}



PPRM
 

mrj

Well-known member
PPRM, I understood your point, and agree with your point about your good hamburger as compared with possibly lower quality (which may be ok for some uses) burger sold by many retailers, including Walmart.

People do need to be more responsible in learning, for themselves, about values and choices available in food to purchase.

I have heard quite a few snipes at marinated beef being sold and do know a little about the development of at least one such marinating solution. I believe it was developed pretty much as I posted, and seems a valuable solution to problems of texture/tenderness in any beef, and also for "cowettes" and some older cattle.

It just seems reasonable to make as much beef as possible a good-to-great eating experience. It seems a good idea to keep costs of some beef as low as possible to get it on the tables of people who may not be 'low income' forever. Seems wise to allow as any as possible to develop a taste for beef, as well as beneficial for them to get the great nutrition beef has no matter if it's tender or tough.

mrj
 

PPRM

Well-known member
mrj said:
PPRM, I understood your point, and agree with your point about your good hamburger as compared with possibly lower quality (which may be ok for some uses) burger sold by many retailers, including Walmart.

People do need to be more responsible in learning, for themselves, about values and choices available in food to purchase.

I have heard quite a few snipes at marinated beef being sold and do know a little about the development of at least one such marinating solution. I believe it was developed pretty much as I posted, and seems a valuable solution to problems of texture/tenderness in any beef, and also for "cowettes" and some older cattle.

It just seems reasonable to make as much beef as possible a good-to-great eating experience. It seems a good idea to keep costs of some beef as low as possible to get it on the tables of people who may not be 'low income' forever. Seems wise to allow as any as possible to develop a taste for beef, as well as beneficial for them to get the great nutrition beef has no matter if it's tender or tough.

mrj

We are fortunate to have all the genre's of beef eaters we do......Actually, the whole roots of B-BQ were to make something good out of cheap meat. That is why so many flavors cover the actual meat in aspects of this genre'....I respect that and certainly don't want to eliminate it.

Another genre of BBQ is the use of wood pellet grills and slow cooking. It may or may not use as harsh of flavors. It does allow a lot lower temperatures and cook times....Sometimes great meat slightly enhanced and it is incredible....

I am of the genre that says good meat needs nothing added and try to give the meat a chance.....

We are fortunate to have all genre's..Even within my Beef sales, I have to sometimes fit the customer to the cut of steak.....

I watch people at meat counters and many want to now, but just have a hard time figuring out were to learn.....I also suscribe to the long term benefit of teaching people and giving them a few choices so they can experiment and try...If we want lifelong customers, often we need to go beyond the cut, but that is where I start.....I always have the Beef Cuts Chart I get from our State Beef Council and show them the cuts and recommended cooking technique.....Like I said, with a little guidance a lot can be done......

I know the Cattlewomens in our area and State do great at this and I am not trrying to take thier place, just help more.... every bit helps....

So, yes I do admit a bit of Beef Snobery when it comes to the finer points. much like a wine connesouir looks at Cold Duck, the winery knows they need that customer in the industry. Yet they will promote thier finer products. Same with the Microbreweries....They recognize the Coors Light Crowd, but that is not what they are out educating.....Coors does enough of thier own,

Hmmm...I do think the Pie people aren't working near hard enough though,

;-}

PPRM

PPRM
 

PPRM

Well-known member
BTW, Gawd, please not only let them marinate, but also tenderize some of that Drole..LOL, spoken like a true Beef Snob!


PPRM
 
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