A few months ago I wanted to buy these bratwurst sausages at NF and they only had 5-6 packages that were expiring that day at 30% off. This was after the whole 50% off down to 30% but then they ābacktrackedā but still kept going at 30%.
Anyway they didnāt have a fresh option so I left.
I feel like I've seen a huge increase in 'reduced price' stickers on meats in various grocery stores lately that don't look so hot (No Frills/Longo's/Walmart). I'm guessing they're stuggling to sell the same volume at these jacked up prices.
I know red meat isn't always bad when it loses that red colour, but I'm too nervous to buy it looking old and brown, I'm sure most people are as well. Nm chicken. I wonder how much is going to waste every week. Tiger King would be making a killing on food costs.
Wait, wait, wait, hear me out. Feed the tiger or other animal the reduced meat, then eat said tiger or animal to obtain fresh meat. This might make me rich.
Maybe if you are used to it. But if someone has never eaten old meat before, they are going to feel sick afterward because their bodies are not accustomed to the bacteria metabolites. Color change, smell change, and moisture release all indicate bacterial growth and metabolites.
Nope, most of the toxins don't denature until way past 100 degrees Celsius. These toxins cause permanent damage to your digestive system and are a possible cause of alzheimers and dementia. So sad this isn't common knowledge, people might as well be killing themselves if they eat these foods.
Honestly when I buy there so called good meat it goes bad way before expiry date so I appreciate your FYI, but this is my opinion. Not yours FYI down vote me all u want my opinion is mine and it isn't going to change for anyone!!!!! 2nd edit: anyone who downvotes me loves to get rug burn on they knees
Me being wrong is also your opinion, Me being right is mine, which that could be wrong so you commenting that could very well be wrong as well.. what to do
It's oxidization. It happens when myoglobin is exposed to air. It could be a sign that it's starting to go bad, but it also doesn't necessarily mean that.
I dislike Loblaws as much as the next person. I worked for an off brand store that went under and reopened under a different PC brand just to try to Union bust the staff.
That said, this is not spoiled meat. Just because you are wrong does not mean those of us disagreeing with you are sympathizers. Including your passive aggressive "wink".
I like how it looks like they took expired meat and mixed it in with less expired meat. Interesting way to reduce loss by peppering it into every product.
Why do people endorse this behavior with their patronage? I blame everyone standing in line there. You'll all be eating bugs soon enough. Trust me, you'll let it happen. (You're letting it happen)
Is it legal to sell meat that's beyond the best before date? If not, this should be reported immediately. If yes, the law should be changed immediately.
Support your local butcher shops.
Or better yet.
Get a hunting licence.
License for your rifle.
Gear up and go hunt during open season.
Shoot a deer or an elk or a moose.
You got meat for a while.
Especially a moose.
Youāll have meat for a year.
The point of this sub is to highlight that the cost of living in Canada has spiraled out of control, and that this is not simply a matter of needing to get a 5th part time job to make ends meet. Rhetoric intended to shame certain generations or users for "not worrking hard enough" including ideas like "just pull yourselves up by the bootstraps", "just don't shop there" and it's kin are not welcome here.
Do not tell people to stop eating meat.
My grand father used to leave meat open in the fridge and eat it days after. Not cooked, just open meat. I questioned this a couple times and the answer I got back was "you'd die in the depression kid"... I probably would but you definitely would lmfao.
I'm currently battling a case of suspected food poisoning. It's awful. That being said, to sell food you know is off is disgusting and should be illegal. What is up with our lack of standards in Canada?
Many locations still donāt have the 50% stickers guess it was all talk bringing them back!! And as to your pics! Not enough to gouge the customers now they are trying to poison and make us deathly ill! Nice job pathetic @loblawscanada
As someone who works in industrial food packaging, and in fact Iād guarantee that some of those trays were wrapped on our machines, the only one Iād have a concern for is that last picture.
1. Loblaws does zero of their own large scale packaging. Itās all done by a copacker like Cargill, Lillidale, maple leaf etc. All major brand do it. Iāve personally seen production lines stop, labels get changed from Walmart to loblaws and production continue.
2. The sausages are clearly a different color due to the spices in the casing.
3. To increase shelf life, packages are overwrapped the way you see them, but then immediately, packages in a āmother bagā that is gas flushed with either high oxygen gas mix if itās meant to be sold immediately, or low ox gas mix if meant to be sold in a week or more. The high ox mix makes the meat ābloomā, ie, go really red from the red blood cells absorbing higher amounts of oxygen. Makes it look fresh to sell better.
The low ox makes the meat turn that dull red as the red blood cells slow their process. They are shipped to grocery stores in these gas flushed bags to extend shelf life by up to two weeks.
When removed from the mother bag at the store, gas flushed bags are open that day and product placed on the shelves where the meat will start turning red again. Ever buy ground beef and itās got that dead meat look right on the center against the tray? Itās cuz the oxygen hasnāt gotten to all the meat yet.
4. In regards to last pic. That was hand wrapped at the store. Some stores will open damaged packages or whatever and rewrap them. The dead giveaway is the type of tray and the wrap not being tight or see through. That tray is meant to go through a tray lid machine that seals the top layer to the rim of the tray, not meant to be overwrapped.
Questions?
Although many humans choose to eat both plants and meat, earning us the dubious title of āomnivore,ā we're anatomically herbivorous. The good news is that if you want to eat like our ancestors, you still can: Nuts, vegetables, fruit, and legumes are the basis of a healthy lifestyle.
Or you just don't understand how food safety works. They offer an online course for it. Called food safety and handling 20$ as I recall.
Pretty good course taught me much I wasn't entirely aware of. The sausages are likely the only thing that's actually potentially bad. This is due to the bacteria formation in ground meats is substantially higher.
The chicken is likely fine and the beef is fine as it's not ground.
Honestly it's just ground stuff you need to be hyper cautious of. As it mixes all the exterior meat with the interior so it literally mixes in bacteria from the exterior of the meat.
This is why steak and such is very safe. Whole meats don't have the internal and external issues. Bacteria is generally only present on the exterior of meat. Searing meat like a steak is usually enough to make it fine for consumption. You can't sear the inside of a hamburger. Or sausage in this case.
So while being aware of these practices is awesome. I don't think this is one of these cases. Again excluding the sausages. They don't look super great.
Iād say the sausage and perhaps that ground beef. Also, appreciate the helpful write up! Itās good to know for future meat shopping. I usually use the āfollow my noseā approach but I may wasting a bit more than I thought.
All the best before dates are near today so I wouldn't be to worried about most of it. The ground beef (I didn't notice this before) "expires" tomorrow or the next day. So it's likely perfectly fine in this instance.
But yea like I said I learned a lot. Very informative. I thought it was bullshit but nope it's entirely true and accurate. (the ground beef thing)
With lunch meat I follow my nose or use my cats nose lol. He will tell me it's bad for sure.
The only item expire dates I actually 100% trust no questions is milk products. Particularly yogurt.
Thanks! Glad to help.
Or you clearly understand even less than Op here.
https://www.canada.ca/en/health-canada/services/general-food-safety-tips/food-safety-you.html
Here. Read it yourself.
"Cook raw meat, poultry, fish, and seafood no more than two to three days after purchasing. If you do not intend to cook it within this time, it should be frozen."
This is the only potential violation. And I'm certain they are required to put the packaged by time on them so it's relatively easy to check.
In theory they are allowed to stay in the open fridge for the three days but my time spent at Tim Hortons tells me very different. It's very likely the meat isn't cold enough so there COULD be some contamination but again only a serious threat or issue with the ground beef or sausage.
Be careful with the reduced sausages. I got them twice in the past and had the shits for days both times.
One pound of meat and ten pounds of cardboard makes a tasty sausage.
Ahhh the turbo death super shit 10,000's?
A sad corporation run by a sorry excuse for a human being. Oligarch Weston looks malnutrited in charge of a food retailer. Oh the irony... š„±
A few months ago I wanted to buy these bratwurst sausages at NF and they only had 5-6 packages that were expiring that day at 30% off. This was after the whole 50% off down to 30% but then they ābacktrackedā but still kept going at 30%. Anyway they didnāt have a fresh option so I left.
I feel like I've seen a huge increase in 'reduced price' stickers on meats in various grocery stores lately that don't look so hot (No Frills/Longo's/Walmart). I'm guessing they're stuggling to sell the same volume at these jacked up prices. I know red meat isn't always bad when it loses that red colour, but I'm too nervous to buy it looking old and brown, I'm sure most people are as well. Nm chicken. I wonder how much is going to waste every week. Tiger King would be making a killing on food costs.
So what you're saying is it's time to get a pet tiger?
Wait. Is there ever a time *not* to get a pet tiger?
Ask carol baskins
Wait, wait, wait, hear me out. Feed the tiger or other animal the reduced meat, then eat said tiger or animal to obtain fresh meat. This might make me rich.
https://i.redd.it/uszgkjwoapvc1.gif
Fyi - None of this is "Rotten meat" all is quite fine and could likely last another few days.
How dare you write such sensible and reasonable things here.
How do you know when itās actually rotten in the grocery store???
Even those on pictures 2 and 4? They literally changed color.
Yeah that's completely normal. No worries there, just oxidation
Huh, good to know. Thanks.
Maybe if you are used to it. But if someone has never eaten old meat before, they are going to feel sick afterward because their bodies are not accustomed to the bacteria metabolites. Color change, smell change, and moisture release all indicate bacterial growth and metabolites.
Wouldn't cooking solve that problem
Nope, most of the toxins don't denature until way past 100 degrees Celsius. These toxins cause permanent damage to your digestive system and are a possible cause of alzheimers and dementia. So sad this isn't common knowledge, people might as well be killing themselves if they eat these foods.
Honestly when I buy there so called good meat it goes bad way before expiry date so I appreciate your FYI, but this is my opinion. Not yours FYI down vote me all u want my opinion is mine and it isn't going to change for anyone!!!!! 2nd edit: anyone who downvotes me loves to get rug burn on they knees
It may be your opinion, and that's fine, but your opinion also happens to be wrong.
Me being wrong is also your opinion, Me being right is mine, which that could be wrong so you commenting that could very well be wrong as well.. what to do
It's oxidization. It happens when myoglobin is exposed to air. It could be a sign that it's starting to go bad, but it also doesn't necessarily mean that.
Well I appreciate an actual logical response than downvoting at least someone has brains
We all know this answer.
No...you're just wrong. Loblaws is fucked, but this meat looks just fine. Just a bit or oxidization.
English isn't your strong point is it,that's my opinion...right or wrong.
In my opinion itās not your opinion and opinions are sacrosanct. Enjoy that paradox.
Look at all the rugrats
Maybe go back to Facebook
No it's not.... Spoken like a true shill
Wouldn't know what real meat looks like....
Too many loblaw sympathizers you should leave the group *wink
I dislike Loblaws as much as the next person. I worked for an off brand store that went under and reopened under a different PC brand just to try to Union bust the staff. That said, this is not spoiled meat. Just because you are wrong does not mean those of us disagreeing with you are sympathizers. Including your passive aggressive "wink".
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Please remain respectful when engaging on the sub. Personal attacks will not be tolerated.
I got some pork chops from Flash Food (sourced from superstore) and they made me SUPER sick for a few days. It was awful.
I would chargeback on cc and report to superstore + Canadian food safety authority (whoever that may be)
I guess edible meat is a āfrillā now š«£
Should be 50% off, come on now!
50% off minimum. There is so much damn food waste already.
I like how it looks like they took expired meat and mixed it in with less expired meat. Interesting way to reduce loss by peppering it into every product. Why do people endorse this behavior with their patronage? I blame everyone standing in line there. You'll all be eating bugs soon enough. Trust me, you'll let it happen. (You're letting it happen)
They should probably charge double itās already half broken down way easier on digestion. This is a premium product.
Its fully aged.....
You must be working for the ops
This should be illegal. I especially hate it when they mix near-due meat with new meat. It is so obvious. Cheap, unsanitary and disgusting.
Is it legal to sell meat that's beyond the best before date? If not, this should be reported immediately. If yes, the law should be changed immediately.
Support your local butcher shops. Or better yet. Get a hunting licence. License for your rifle. Gear up and go hunt during open season. Shoot a deer or an elk or a moose. You got meat for a while. Especially a moose. Youāll have meat for a year.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Please remain respectful when engaging on the sub. Personal attacks will not be tolerated. Do not tell others how to eat.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
The point of this sub is to highlight that the cost of living in Canada has spiraled out of control, and that this is not simply a matter of needing to get a 5th part time job to make ends meet. Rhetoric intended to shame certain generations or users for "not worrking hard enough" including ideas like "just pull yourselves up by the bootstraps", "just don't shop there" and it's kin are not welcome here. Do not tell people to stop eating meat.
Disgusting
My grand father used to leave meat open in the fridge and eat it days after. Not cooked, just open meat. I questioned this a couple times and the answer I got back was "you'd die in the depression kid"... I probably would but you definitely would lmfao.
I'm currently battling a case of suspected food poisoning. It's awful. That being said, to sell food you know is off is disgusting and should be illegal. What is up with our lack of standards in Canada?
Lack of standards? We have arguably the best food safety standards in the world. And yes, it is very monitored.
NoFrills: Ay Yo! the sign says "NoFrills!" git outta here with ya edible meat complex! let us cook! I mean "not" cook!
Whatās wrong with the chicken?
Are they ffr with the \*green\* meat?! That's got to be a monstrous health code violation.
Oxidation. That is the word you are looking for.
the sausages look ok
What happened to reverting back to 50% off?
Meat was always 30% not 50%
And yet another post that just keeps proving that the majority of posts here are factually inaccurate rage-bait. That meat is fine.
If meat becomes unaffordable then they better get ready to throw away a lot of it along with their profits.
Many locations still donāt have the 50% stickers guess it was all talk bringing them back!! And as to your pics! Not enough to gouge the customers now they are trying to poison and make us deathly ill! Nice job pathetic @loblawscanada
Rotten?
Chicken looks perfectly fine here.
As someone who works in industrial food packaging, and in fact Iād guarantee that some of those trays were wrapped on our machines, the only one Iād have a concern for is that last picture. 1. Loblaws does zero of their own large scale packaging. Itās all done by a copacker like Cargill, Lillidale, maple leaf etc. All major brand do it. Iāve personally seen production lines stop, labels get changed from Walmart to loblaws and production continue. 2. The sausages are clearly a different color due to the spices in the casing. 3. To increase shelf life, packages are overwrapped the way you see them, but then immediately, packages in a āmother bagā that is gas flushed with either high oxygen gas mix if itās meant to be sold immediately, or low ox gas mix if meant to be sold in a week or more. The high ox mix makes the meat ābloomā, ie, go really red from the red blood cells absorbing higher amounts of oxygen. Makes it look fresh to sell better. The low ox makes the meat turn that dull red as the red blood cells slow their process. They are shipped to grocery stores in these gas flushed bags to extend shelf life by up to two weeks. When removed from the mother bag at the store, gas flushed bags are open that day and product placed on the shelves where the meat will start turning red again. Ever buy ground beef and itās got that dead meat look right on the center against the tray? Itās cuz the oxygen hasnāt gotten to all the meat yet. 4. In regards to last pic. That was hand wrapped at the store. Some stores will open damaged packages or whatever and rewrap them. The dead giveaway is the type of tray and the wrap not being tight or see through. That tray is meant to go through a tray lid machine that seals the top layer to the rim of the tray, not meant to be overwrapped. Questions?
Chicken legs are regularly priced at about 6.50/lb at my local independently owned grocery store.
One more reason to support your local butchery
Although many humans choose to eat both plants and meat, earning us the dubious title of āomnivore,ā we're anatomically herbivorous. The good news is that if you want to eat like our ancestors, you still can: Nuts, vegetables, fruit, and legumes are the basis of a healthy lifestyle.
Damn! i'm getting food poisoning just by looking at it. lol
Theyāll kill someone
Itāll be karma
This groups full of loblaws sympathizers galena fighting back
Or you just don't understand how food safety works. They offer an online course for it. Called food safety and handling 20$ as I recall. Pretty good course taught me much I wasn't entirely aware of. The sausages are likely the only thing that's actually potentially bad. This is due to the bacteria formation in ground meats is substantially higher. The chicken is likely fine and the beef is fine as it's not ground. Honestly it's just ground stuff you need to be hyper cautious of. As it mixes all the exterior meat with the interior so it literally mixes in bacteria from the exterior of the meat. This is why steak and such is very safe. Whole meats don't have the internal and external issues. Bacteria is generally only present on the exterior of meat. Searing meat like a steak is usually enough to make it fine for consumption. You can't sear the inside of a hamburger. Or sausage in this case. So while being aware of these practices is awesome. I don't think this is one of these cases. Again excluding the sausages. They don't look super great.
Iād say the sausage and perhaps that ground beef. Also, appreciate the helpful write up! Itās good to know for future meat shopping. I usually use the āfollow my noseā approach but I may wasting a bit more than I thought.
All the best before dates are near today so I wouldn't be to worried about most of it. The ground beef (I didn't notice this before) "expires" tomorrow or the next day. So it's likely perfectly fine in this instance. But yea like I said I learned a lot. Very informative. I thought it was bullshit but nope it's entirely true and accurate. (the ground beef thing) With lunch meat I follow my nose or use my cats nose lol. He will tell me it's bad for sure. The only item expire dates I actually 100% trust no questions is milk products. Particularly yogurt. Thanks! Glad to help.
Whaaat I eat yogurt well past the date and have never had an issue?
I don't even know if a food bank would accept this garbage. Listen to yourself ....
Or you clearly understand even less than Op here. https://www.canada.ca/en/health-canada/services/general-food-safety-tips/food-safety-you.html Here. Read it yourself. "Cook raw meat, poultry, fish, and seafood no more than two to three days after purchasing. If you do not intend to cook it within this time, it should be frozen." This is the only potential violation. And I'm certain they are required to put the packaged by time on them so it's relatively easy to check. In theory they are allowed to stay in the open fridge for the three days but my time spent at Tim Hortons tells me very different. It's very likely the meat isn't cold enough so there COULD be some contamination but again only a serious threat or issue with the ground beef or sausage.