A question for our American members about bacon.

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Owld Feller
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A question for our American members about bacon.

Post by Owld Feller » October 14, 2017, 7:43 pm

Makro have, recently, changed their bacon suppliers and my question involves what should I expect from a product a labelled as below?

Image

I expected "normal" American style streaky bacon BUT instead ended up with 1k of offcuts, that would be great for quiche but NOT for a breakfast plate.

Did I miss something - for example does the word "trim" mean bits and pieces?

It tastes ok - BUT!!

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Re: A question for our American members about bacon.

Post by vincemunday » October 14, 2017, 7:52 pm

B grade?
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Owld Feller
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Re: A question for our American members about bacon.

Post by Owld Feller » October 14, 2017, 8:01 pm

vincemunday wrote:
October 14, 2017, 7:52 pm
B grade?
Is that a clue that I should expect bits and pieces?

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Re: A question for our American members about bacon.

Post by vincemunday » October 14, 2017, 8:20 pm

My guess is that is what they would tell you, if you want decent bacon I’d stick with A grade.
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Re: A question for our American members about bacon.

Post by UdonThaniPete » October 14, 2017, 8:45 pm

To be very honest if it looks like that and states "B" grade I would steer well clear, not only that,, it has a one year frozen shelf life if I'm reading it correctly, this exceeds any safety recommendations on shelf life that I know of, be safe when it comes to food!.
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Re: A question for our American members about bacon.

Post by Shado » October 14, 2017, 11:08 pm

Did I miss something - for example does the word "trim" mean bits and pieces?
Trim would indicate the resulting "bits & pieces" from cutting the bacon to fit the packaging. Not sure about the "B" designation.

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Re: A question for our American members about bacon.

Post by tamada » October 15, 2017, 3:56 am

It's the trimmings from B-grade streaky bacon rashers.

ie. bits and pieces.

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Re: A question for our American members about bacon.

Post by papafarang » October 15, 2017, 4:30 am

trimmings like that will always be "B " grade , can't be sold as rashers so automatically its a lower grade , might contain higher fat content though.
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Re: A question for our American members about bacon.

Post by Stantheman » October 15, 2017, 6:20 am

It is good for things like split pea soup or home made baked beans

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Re: A question for our American members about bacon.

Post by DoctorFix » November 2, 2017, 8:38 pm

UdonThaniPete wrote:
October 14, 2017, 8:45 pm
To be very honest if it looks like that and states "B" grade I would steer well clear, not only that,, it has a one year frozen shelf life if I'm reading it correctly, this exceeds any safety recommendations on shelf life that I know of, be safe when it comes to food!.
From what I can tell its been frozen for almost five months with a sell by date middle of next year. B grade would certainly mean something less than "A" but not necessarily as bad as it may sound. I've purchased plenty of A grade bacon in the past only to find that as I opened the package that it was more fat than meat. Taught me to be more careful in selecting.

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Re: A question for our American members about bacon.

Post by papafarang » November 3, 2017, 2:55 am

sorry I didn't exlain very well looking at my post . I meant to say it is "A" grade, but because it cannot be sliced it is sold as "b" grade . simply put it's "A" grade off cuts . stupid thing is ,if they diced it up it could be sold as "A" grade diced bacon. and the other question is yes great in soups. I buy it in the uk, I don't break it up ,just bake it as one lump. then when it's cooled I dice it up and put it all over salads ect or on pizza.
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Re: A question for our American members about bacon.

Post by glalt » November 3, 2017, 9:13 am

In my opinion bacon HAS to be SMOKED. If it is not well smoked it is simply fatty pork. Smoked Canadian bacon was always my favorite. Canadian bacon was easily available in the US but I have never seen it here.

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Re: A question for our American members about bacon.

Post by PAPA Z » November 3, 2017, 5:57 pm

Bacon in the US is not only smoked but also first cured. If not, once thawed you’ll have minimum time to cook it or it will start smelling rancid within a day. Grade B? Yeah....no thanks on that one. US normal standard for all meats is grade AAA. MAKRO has a bacon in a dark yellow pack on the bottom shelf where the bacon is(the name escapes me right now- Gary, Garett, but something like that). It’s 299baht a kilo which is a good price for this cured and smoked bacon here in Udon, and much safer than grade B for certain.
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minimiglia
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Re: A question for our American members about bacon.

Post by minimiglia » November 4, 2017, 4:17 am

glalt wrote:
November 3, 2017, 9:13 am
In my opinion bacon HAS to be SMOKED. If it is not well smoked it is simply fatty pork. Smoked Canadian bacon was always my favorite. Canadian bacon was easily available in the US but I have never seen it here.
Canadian Bacon is available in Foodland

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Re: A question for our American members about bacon.

Post by Faraday » November 6, 2017, 7:32 pm

PAPA Z wrote:
November 3, 2017, 5:57 pm
Bacon in the US is not only smoked but also first cured. If not, once thawed you’ll have minimum time to cook it or it will start smelling rancid within a day. Grade B? Yeah....no thanks on that one. US normal standard for all meats is grade AAA. MAKRO has a bacon in a dark yellow pack on the bottom shelf where the bacon is(the name escapes me right now- Gary, Garett, but something like that). It’s 299baht a kilo which is a good price for this cured and smoked bacon here in Udon, and much safer than grade B for certain.
Papa Z
Can you post a pic up please?

Went to Makro in NBL yesterday but couldn't see it.

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