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All-natural Australian beef is on sale again at ShopRite Supermarkets, and this time, it's boneless rib-eye steaks for $4.99 a pound or $3.99 with a store card.
The beef, sold under the Nature's Reserve label, is described in the flier as free range and grass fed, but there is a limit of 5 pounds. The sale runs through Saturday (Aug. 21).
Conventionally raised U.S. beef rib steak costs more, even on sale ($5.99 and $6.99 with the Price Plus Card).
Naturally raised Australian beef and lamb can be raised for less and sold here for less, even when factoring in transportation costs. Too bad we don't see Australian pork here. Pork reportedly is raised with more antibiotics than other animals.
ShopRite sells Certified Angus Beef rib steak, which is raised with antibiotics and growth hormones, but not Certified Angus Beef Natural, which is raised without them.
Nail-biting Chef Bobby Flay uses the former line of beef in the hamburgers he sells at his so-called palace in Paramus. I guess his profits come before his customers.
Celebrate food, life and diversity. Join me in the search for the right ingredients: Food without human antibiotics, growth hormones and other harmful additives that have become commonplace in animals raised on factory farms.
Attention food shoppers
We are legions -- legions who are sorely neglected by the media, which prefer glorifying chefs. I love restaurants as much as anyone else, but feel that most are unresponsive to customers who want to know how the food they are eating was grown or raised. I hope my blog will be a valuable resource for helping you find the healthiest food in supermarkets, specialty stores and restaurants in northern New Jersey. In the past five years, I stopped eating meat, poultry, bread and pizza, and now focus on a heart-healthy diet of seafood, vegetables, fruit, whole-wheat pasta and brown rice. I'm happiest when I am eating. -- VICTOR E. SASSON
Love the Bobby Flay reference for a bit of humor.
ReplyDeleteCan't resist taking shots at him. I was revolted one day watching him cook on TV when I noticed during a close-up his nails had been bitten all the way down. Imagine, biting your nails and then preparing a meal. Disgusting. And then Elisa Ung did a huge story on him when the burger place was set to open, praising the "chef's quality" ingredients. What a joke.
ReplyDeleteOn his non-sense Throwdown show a week or two ago he competed against a guy who specialized in hot dogs and the fool Flay actually put mole sauce (Mexican sauce of complex flavors including chilis and chocolate) on the hot dog. The man thinks he is this guru of Southwest/Mexican cooking, only he didn't realize that mole is speficially for poultry, particularly turkey and chicken.
ReplyDeleteThat's right. It's never served with beef, and using it on a hot dog doesn't make sense.
ReplyDeleteMaybe it was a turkey hot dog?
ReplyDeleteOr a turkducken hot dog.
ReplyDeleteAmen.
ReplyDelete