Meat packaging question

[Jenise]

John Tommasso might be the only one who can answer this question, but why does hanger steak always come in vacuum pouches? The only hanger steak I'd ever seen at retail was at Fred Meyer, and it was so packaged. I just presumed it was something particular to them, or that the meat had been given the 'moist and tender' treatment, too. But yesterday I bought an organic hanger steak at the Food Co-op, and it too was vacuum packed. So there's a different explanation, but I don't know what that would be.

Anyone?

I don't know. When you say "vacuum packed" do you mean cryovac? Because that's pretty much the way all the meat "pieces" come from the packer.

My guess would be because it's packed at the point of processing, and needs no further butchering to make it sale ready.(there's only one hanger on each animal)

Yeah cryovac has been the way for years now. I used to show my students a video - co-sponsored by The North American Meat Processors Association and The CIA - in which they emphasize that wet aging is every bit the equal of dry aging. (Not entirely buying that one myself).

The first tape showed how to recognize meat cuts (even included shots of pages in The Meat Buyer's Guide. The second illustrates how to use cuts from the four primals.

The thing that stands out most about the videos in my mind is something the chef says about midway through the second tape.

Now bear in mind that they spent a few bucks making this video - even had music. Would have cost next to nothing to re-shoot the scene since nothing was going on except talking.

The chef is talking about a steak dish as I recollect and he mentions one might make a sauce with "baslamic" vinegar.

So, I thought just for fun I'd do Google and see how many others made that mistake. At least
2480 people are cooking with "baslamic" vinegar.

[Jenise]

My guess would be because it's packed at the point of processing, and needs no further butchering to make it sale ready.(there's only one hanger on each animal)

Yes I mean cryovac. Your explanation makes perfect sense--I just didn't put that together, in that this one was only about 5-6 inches in length where most I've seen are 10-12 inches.

[Jenise]

The chef is talking about a steak dish as I recollect and he mentions one might make a sauce with "baslamic" vinegar.

Which is close to Islamic and by recent rationale applied to Obama in emails I've received from right wing friends, could reveal his radical terrorist leanings! He's probably at Guantanamo by now.

The chef is talking about a steak dish as I recollect and he mentions one might make a sauce with "baslamic" vinegar.

Which is close to Islamic and by recent rationale applied to Obama in emails I've received from right wing friends, could reveal his radical terrorist leanings! He's probably at Guantanamo by now.

Yeah, I was thinking this might be some vinegar from Mecca or Medina instead of Modena.

I also wonder about dishes that invoke the deity's name, such as a la carte, etc.

The second illustrates how to use cuts from the four primals.

Information needed! What are the four primals?


Matilda

Chuck, rib, loin, and round. These are broken into sub-primals of course.

Maybe baslamic vinegar is sort of like nucular power.

-Paul W.