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  1. The perishables redating is not uncommon even in higher end supermarkets. The refrigerated meat section obviously poses the highest loss for a market, but also its highest avg. margin, and the butchers metrics are based on reducing shrinkage. Another tactic is to take older meat ,and grind it in with newer meat.

  2. come on EVERY supermarket does this. Have you ever purchased a package of fresh looking ground beef and after opening the package noticed all the brown meat in the middle? And at least one of the 3 skinless chicken breasts in each fresh package is from an old one…..this is why ALL supermarket meat should be cooked well done or not purchased at all.

  3. I caught the meat guys at the Key Food in Windsor Terrace (Prospect Avenue) doing the exact same thing years ago to turkey cutlets–relabeling them with a new date. The fool cheerfully assured me that he could “tell the meat was okay by looking at it.” Last time I ever bought meat at Key Food. Since I can’t afford pricey meat from butchers and greenmarket locavore-farmers very often, we eat less meat now.

  4. I’m not surprised to hear that about Key Foods. The one in Carroll Gardens was so foul when I lived there around 2001-2004, I wouldn’t go into it. But going grocery shopping and discovering one spoiled item per every other trip or so is not uncommon.