|
CallaFirestormBW -> RE: Obligatory fat thread of the week... (9/7/2008 8:17:18 AM)
|
quote:
ORIGINAL: MissIsis
Don't be so sure. There isn't an ounce of bleach used in cleaning at Whole Foods. It isn't authorized & isn't allowed. The procedure, if you can be sure it is being followed. Is take the head off the grinder. Soap it up. Rinse it, then sanitize it. Allow the sanitizer to sit for a few minutes. Put the head back on & grind the meat. (No bleach allowed). The procedure is done once, if at all, not twice. Most of the time, it doesn't matter if you say you need it for tartar. It will just be put through the grinder unless you ask them specifically to clean it. Otherwise the grinder is cleaned once a day & between species. The grinders in most Whole Foods are kept in the meat coolers, so as to prevent bacterial growth.
Expect this process to take at least 15 minutes & if they are alone on the counter, it could take longer.
Again, the problem is that the head can hold up to 2lbs of meat. If they don't use another lb or 2 of some other cut of meat to push it through the head of the grinder, you lose up to 2lbs of meat that you will be paying for. The policy is that the meat is weighed before they grind it, or cut it up for you.
Most meat cutters have learned to avoid arguments with the customers over this, by just using another cut of meat to push yours through, & weigh up to the weight you originally chose. When that happens, there is no guarantee you only have only your original piece because some of the other can't help, but get mixed in.
You are better off to place your order for the cut of meat you want. You can either call ahead or come in & pick it out & leave it there. Ask them to have the meat cutter grind it first thing in the morning before they grind the meats for the morning. Then come pick it up. I can guarantee the meatcutters will really appreciate you being courteous enough to ask that far ahead of time.
Yes, I concur on both the sanitizer issue and the 'call ahead' issue. I'm afraid I've gotten inured to the 'lazy man's language' on this one. Central Market does not use bleach on their equipment, either -- they also use a commercial sanitizer.
I guess I should also have been more careful to let folks know that I always go in and pick out my meat first thing in the morning, when they open the doors if I'm planning a raw-meat event and don't grind my own, -and- that I usually call the day before, let them know what I'm doing, and find out when the best time is in the AM to come and select my meat to have it ground. They do sanitize twice for me, though. I make that a special request (one of the butchers told me that this is a 25 minute process, BTW -- this isn't 'grind and go'... and which is also why I don't do every order there -- just my 'large raw-food dinner party' orders... it just seems like too much, to me, to ask for so much effort for 2 lbs of ground sirloin).
Calla
|
|
|
|
