Smell My Meat

[Ree]

I never bought the reduced price meat because I was always worried about quality, but one Sunday, I realized the marked down stuff was from the previous day and they didn't want it starting out the week on the shelf with the previous week's date.

I was actually able to try some meat that I normally couldn't afford. It was great.

That lady was disgusting.

Raw meat is one thing I just can't handle.

I can't even make hamburger patties or meatballs because it grosses me out too much.
I would have been barfing all over the register and counter if that had been me.

[purplecat41877]

When I get customers who are hesitant about buying meat near the expiration date, I suggest putting the meat in the freezer so it'll last longer and the customer usually ends up buying the meat. When I buy meat, I put each piece in a small sealable plastic bag when I get home and put the pieces in the freezer so they last beyond the expiration date.

[BlaqueKatt]

I can't even make hamburger patties or meatballs because it grosses me out too much.

I hear ya on that one-I wear gloves and still get squicked out....but it's more because I work with crap that could potentially kill(botulism) or make you very sick(salmonella, listeria) on a daily basis, and who knows if one little bacteria has hidden under my fingernails and is going to party on my un cooked food <shudders>

[fireheart]

When I get customers who are hesitant about buying meat near the expiration date, I suggest putting the meat in the freezer so it'll last longer and the customer usually ends up buying the meat. When I buy meat, I put each piece in a small sealable plastic bag when I get home and put the pieces in the freezer so they last beyond the expiration date.

I get a lot of people who do that at my work. My parents included.

Also, move over all of you! *joins the gutter*

[trailerparkmedic]

who knows if one little bacteria has hidden under my fingernails and is going to party on my un cooked food

If it makes you feel any better, it takes a lot more than one bacteria to make you sick. Unless it's TB, but then you're in trouble anyways.
*goes back to studying for her microbiology final*

[slavetotheman]

I hear ya on that one-I wear gloves and still get squicked out....but it's more because I work with crap that could potentially kill (botulism) or make you very sick (salmonella, listeria) on a daily basis, and who knows if one little bacteria has hidden under my fingernails and is going to party on my un cooked food <shudders>

If it makes you feel any better, it takes a lot more than one bacteria to make you sick. Unless it's TB, but then you're in trouble anyways.
*goes back to studying for her microbiology final*

Well, that, and the fact that if there are bacteria on your uncooked food, the cooking process ought to take of 'em. Since you work with highly pathogenic bacteria, I assume you're following proper lab technique, wearing lab gloves while handling samples, properly scrubbing out before leaving the work area, etc. You should be good!

Oh - and <ahem> one bacteriaum <ahem>

[Pagan]

I probably shouldn't admit this, but when I first read the thread title my mind conjured up images of a different kind of meat.

I'll just go shuffle on back to my gutter now.

Irv, we have got to quit meeting like this. People are going start talking....

The marked-down meat close to the sell by date isn't bad, just close to the date where the store can't legally sell it anymore.

Exactly what I was going to say. Same thing for the rotisserie chickens at the end of the night. They can't keep them overnight, so they get marked half-off.

[dalesys]

...Reminds me of the old laides who used to want to smell EVERY piece of fish in the case - even on extremely busy days like good Friday...

Booming voice from the sewers:


Would all you kiddies upstairs quiet down!

[Magpie]

Oh - and <ahem> one bacteriaum <ahem>

I regret to say that this was my first reaction too...

And it only takes one to build up enough to make you sick. Of course, if there's only one, then you're not going to get enough of a colony to cause problems unless you're not following a whole heck of a lot of other precautions.

[QASlave]

Don't worry, you weren't the only one.

I believe it was a prerequisite.

[trailerparkmedic]

Oh - and <ahem> one bacteriaum <ahem>

Oops. Thanks for the correction.

[DGoddessChardonnay]

I probably shouldn't admit this, but when I first read the thread title my mind conjured up images of a different kind of meat.

I'll just go shuffle on back to my gutter now.

You're not the only one, so just come on down to my part of the gutter and we'll compare notes.

[Mamadrae]

I instantly thought of the case of Melon Molestation myself. I then pondered why you never hear complaints of Meat Molestation for about 2 seconds.

Hmm, this gutter is getting crowded...

[Jester]

Irv, we have got to quit meeting like this. People are going start talking....

Start?

[Andara Bledin]

If it makes you feel any better, it takes a lot more than one bacteria to make you sick. Unless it's TB, but then you're in trouble anyways.

And, to make you feel worse, just remember that there's likely more nasty stuff on the cash you handle than on one piece of formerly-wrapped meat.

Booming voice from the sewers:

Would all you kiddies upstairs quiet down!

Thanks, dalesys.

Now if only they'd stop blocking our light.

^-.-^