Is that a clue that I should expect bits and pieces?
Trim would indicate the resulting "bits & pieces" from cutting the bacon to fit the packaging. Not sure about the "B" designation.Did I miss something - for example does the word "trim" mean bits and pieces?
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.UdonThaniPete wrote: ↑October 14, 2017, 8:45 pmTo 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!.
Can you post a pic up please?PAPA Z wrote: ↑November 3, 2017, 5:57 pmBacon 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
