USED MEAT

PART OF OUR DAILY MORNING ROUTINE IS TO WALK OVER TO WALMART. THE ROUND TRIP CLICKS UP 2500 STEPS ON THE PEDOMETER. INSTEAD OF KEEPING A FULL REFRIGERATOR AND CUPBOARDS WE LET WALMART STORE OUR GROCERIES.

IF YOU GO ABOUT 8:00 AM THE MEAT DEPARTMENT HAS JUST CHECKED ALL THE CODES ON THE MEAT IN THE DISPLAY CASE, AND ANYTHING CLOSE TO THE EXPIRATION DATE IS MARKED DOWN 30% SO IT SELLS QUICKLY. I CALL IT “USED MEAT”.

AFTER CHECKING THE SELECTION OF “USED MEAT” WE DECIDE ON THE DAY’S MAIN MEAL. TODAY’S SELECTION LOOKS LIKE COUNTRY FRIED STEAK.

 

WE’VE SCORED SOME GREAT MEALS. A BEEF ROAST THAT FEED US THREE DAYS, AND BIG CHICKEN WE ROASTED IN THE DEVIL’S EGG THAT ALSO FEED US THREE DAYS. A SIRLOIN STEAK ($6) THAT WE SEARED ON THE DEVIL’S EGG FOR ONE AND A HALF MINUTES ON EACH SIDE AT 600 DEGREES, AND THEN MOVED UP TO THE TOP WARMING RACK TO COOK FOR ANOTHER SIX MINUTES AT 450 DEGREES THAT ENDED UP A PERFECT MEDIUM RARE AND FORK TENDER.

SCOUTING OUT THE “USED MEAT” IS A GREAT WAY TO STRETCH YOUR FOOD DOLLARS AND EVERYDAY IS A SURPRISE.