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Thread: CA's Stater Bros.

  1. #1
    Terry Pulliam Burd Guest

    Default CA's Stater Bros.

    Whatinheck has happened to Stater Bros. meat department? They built
    their reputation on their meat dept. and that's been my go-to market
    for meat. I went in yesterday to get a couple of NY strips and a
    couple of belts of baby back ribs for the weekend and the offering in
    the case and the wrapped stuff in the cooler looked pathetic. The NY
    strips were maybe 1/2" thick, nowhere near the 1" I prefer, and the
    baby backs looked like they'd dried out a bit. Upon inquiring, I was
    told that there was nothing in the back to cut for a thicker steak.

    I also bought a pound of their applewood smoked bacon, which I fried
    up this morning. That, I'm happy to say, was worth the side trip to
    Stater Bros. I'll give them another shot, hoping it was just an off
    day and they were down to the nubbins from Memorial Day weekend,
    because I don't like Ralph's or Vons' meats particularly (inconsistent
    as hell) and Gelson's is nine prices.

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines


    To reply, remove "spambot" and replace it with "cox"

  2. #2
    notbob Guest

    Default Re: CA's Stater Bros.

    On 2010-06-05, Terry Pulliam Burd <[email protected]> wrote:
    > Whatinheck has happened to Stater Bros. meat department?


    Can't rightly say, as I've successfully avoided SoCal for 35 yrs.

    nb

  3. #3
    Lew Hodgett Guest

    Default Re: CA's Stater Bros.


    "Terry Pulliam Burd" wrote:

    > Whatinheck has happened to Stater Bros. meat department?

    --------------------------------------
    That question would seem to apply across the board, not just meats.

    The only answer I can think of is they have spent a lot of money
    updating their stores and now they are trying to pay for it.

    Lew



  4. #4
    Terry Pulliam Burd Guest

    Default Re: CA's Stater Bros.

    On Sat, 5 Jun 2010 16:28:11 -0700, "Lew Hodgett"
    <[email protected]> wrote:

    >> Whatinheck has happened to Stater Bros. meat department?

    >--------------------------------------
    >That question would seem to apply across the board, not just meats.
    >
    >The only answer I can think of is they have spent a lot of money
    >updating their stores and now they are trying to pay for it.


    They missed the one on LaPaz in Laguna Niguel. That place has all the
    ambience of a soup kitchen.

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines


    To reply, remove "spambot" and replace it with "cox"

  5. #5
    Lew Hodgett Guest

    Default Re: CA's Stater Bros.


    "Terry Pulliam Burd" wrote:

    > They missed the one on LaPaz in Laguna Niguel. That place has all
    > the
    > ambience of a soup kitchen.

    -----------------------------
    Sounds like they haven't got to it yet or maybe they are going to
    close it.

    Lew



  6. #6
    gloria.p Guest

    Default Re: CA's Stater Bros.

    Terry Pulliam Burd wrote:
    > Whatinheck has happened to Stater Bros. meat department? They built
    > their reputation on their meat dept.



    I would have asked.

    They replaced a few Albertsons in the S.D. area and I could never
    understand their reputation for great meat because we never saw it.
    I think Daughter transfered her loyalty to Henry's/Boney's when
    the change occured.

    gloria p

  7. #7
    Lew Hodgett Guest

    Default Re: CA's Stater Bros.


    "gloria.p" wrote:

    > I would have asked.
    >
    > They replaced a few Albertsons in the S.D. area and I could never
    > understand their reputation for great meat because we never saw it.

    -------------------------------
    Sounds like that was part of the consent degree to allow for the sale
    of Luckys to Albertsons about 7-10 years ago.

    Takes a while to absorb that kind of change.

    I live close to a small Stater location that has been around for years
    and they move a lot of meat, but limited fish.

    People come from all over to buy their meats, including me.

    Guess old habits die hard.

    Lew



  8. #8
    critters & me in azusa, ca Guest

    Default Re: CA's Stater Bros.

    On Jun 5, 4:08*pm, Terry Pulliam Burd <ntpull...@spambot.com> wrote:
    > Whatinheck has happened to Stater Bros. meat department? They built
    > their reputation on their meat dept. and that's been my go-to market
    > for meat. I went in yesterday to get a couple of NY strips and a
    > couple of belts of baby back ribs for the weekend and the offering in
    > the case and the wrapped stuff in the cooler looked pathetic. The NY
    > strips were maybe 1/2" thick, nowhere near the 1" I prefer, and the
    > baby backs looked like they'd dried out a bit. Upon inquiring, I was
    > told that there was nothing in the back to cut for a thicker steak.
    >
    > I also bought a pound of their applewood smoked bacon, which I fried
    > up this morning. That, I'm happy to say, was worth the side trip to
    > Stater Bros. *I'll give them another shot, hoping it was just an off
    > day and they were down to the nubbins from Memorial Day weekend,
    > because I don't like Ralph's or Vons' meats particularly (inconsistent
    > as hell) and Gelson's is nine prices.
    >
    > Terry "Squeaks" Pulliam Burd
    >
    > --
    >
    > "If the soup had been as warm as the wine,
    > if the wine had been as old as the turkey,
    > and if the turkey had had a breast like the maid,
    > it would have been a swell dinner." Duncan Hines
    >
    > To reply, remove "spambot" and replace it with "cox"




    i believe their main offices is in san bernardino. give them a call &
    complain about the store.

    Harriet & critters.

  9. #9
    Dimitri Guest

    Default Re: CA's Stater Bros.


    "Terry Pulliam Burd" <[email protected]> wrote in message
    news:[email protected]..
    > Whatinheck has happened to Stater Bros. meat department? They built
    > their reputation on their meat dept. and that's been my go-to market
    > for meat. I went in yesterday to get a couple of NY strips and a
    > couple of belts of baby back ribs for the weekend and the offering in
    > the case and the wrapped stuff in the cooler looked pathetic. The NY
    > strips were maybe 1/2" thick, nowhere near the 1" I prefer, and the
    > baby backs looked like they'd dried out a bit. Upon inquiring, I was
    > told that there was nothing in the back to cut for a thicker steak.
    >
    > I also bought a pound of their applewood smoked bacon, which I fried
    > up this morning. That, I'm happy to say, was worth the side trip to
    > Stater Bros. I'll give them another shot, hoping it was just an off
    > day and they were down to the nubbins from Memorial Day weekend,
    > because I don't like Ralph's or Vons' meats particularly (inconsistent
    > as hell) and Gelson's is nine prices.
    >
    > Terry "Squeaks" Pulliam Burd


    Nuts. I'll have to check the store in Santa Clarita that used to be the
    only place I could get St. Luis Cut Ribs.

    My favorite cut.

    Dimitri


  10. #10
    Lew Hodgett Guest

    Default Re: CA's Stater Bros.


    "Dimitri" wrote:

    > Nuts. I'll have to check the store in Santa Clarita that used to be
    > the only place I could get St. Luis Cut Ribs.

    -----------------------------------
    A frequent special, check the ads.

    Lew



  11. #11
    Dimitri Guest

    Default Re: CA's Stater Bros.

    "Lew Hodgett" <[email protected]> wrote in message
    news:4c0bd4c3$0$5535$[email protected]..
    >
    > "Dimitri" wrote:
    >
    >> Nuts. I'll have to check the store in Santa Clarita that used to be the
    >> only place I could get St. Luis Cut Ribs.

    > -----------------------------------
    > A frequent special, check the ads.
    >
    > Lew



    I'll check what I get back to S.C. I suspect they may have some for the 4th
    of July.

    Dimitri


  12. #12
    Terry Pulliam Burd Guest

    Default Re: CA's Stater Bros.

    On Sun, 6 Jun 2010 07:44:52 -0700, "Dimitri" <[email protected]>
    wrote:

    >Nuts. I'll have to check the store in Santa Clarita that used to be the
    >only place I could get St. Luis Cut Ribs.
    >
    >My favorite cut.


    They had the St. Louis cuts when I went in on Friday, but as I said in
    the original post, they looked dried out.

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines


    To reply, remove "spambot" and replace it with "cox"

  13. #13
    whirled peas Guest

    Default Re: CA's Stater Bros.

    Dimitri wrote:

    > Nuts. I'll have to check the store in Santa Clarita that used to be the
    > only place I could get St. Luis Cut Ribs.
    >
    > My favorite cut.
    >
    > Dimitri


    Make your own from spareribs using only two cuts! (1) Cut off the flap
    on the bone side of the ribs. Remove and discard the tough, silvery
    membrane on the bone side by slipping a dull knife under the edge. Use
    pliers or a paper towel to grab it and peel it off the bones. This will
    remove the tough, inedible part and allow the seasonings to work on the
    bone side also. Grab the long sides of the ribs in both hands and flex
    them to find where the bone ends. (2) Cut through them right at this
    line. Often there's a line of fat at the same place. Don't be surprised
    if the rib bones are only a third the size of the store cut. You will
    have three pieces -- the boneless flap, the (St. Louis style) ribs and
    the brisket, which is mostly cartilage and fat.

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