Best meat around...

We went today and fell in love!!! What great people and the meat we had tonight was beyond excellent! Can't wait to go back tomorrow..... Thanks for the info, Steve.

Carol,

Glad it panned out for you. We'll have to pick up some steaks in the next couple of weeks and get together.

Actually, Shane, what Rob said makes a lot of sense when you understand beef grading:
http://www.cheftalk.com/t/54384/cow-ten ... ef-tenders

Actually, Shane, what Rob said makes a lot of sense when you understand beef grading:
http://www.cheftalk.com/t/54384/cow-ten ... ef-tenders

Actually, Deb what makes sense is to know the facts before making definitive judgements about something. I was talking about more than Rob's comments concerning this post. But neither you or Rob know what is or isn't offered here. Rob should not make definitive comments as if he does.

We went today and fell in love!!! What great people and the meat we had tonight was beyond excellent! Can't wait to go back tomorrow..... Thanks for the info, Steve.

I bow to the FAR superior palate of other posters. However, I DO know a bit about courtesy and customer service. So I was happy to see Carol had a positive experience with Crestwood Market.. Having been in this store countless times I can attest to their friendliness as well as their customer service. Everyone always says "oh hi! How ya doing?" and even though they don't know my name they do make me feel welcome. Someone is always roaming the store to ask if I am finding everything ok. And, as I said, the steak I had from there was very GOOD.

The other thing this little store does that I like is they have a section devoted to local foods. (That is, the local food suppliers that allow their product to be sold at cost+10%)

Actually, Shane, what Rob said makes a lot of sense when you understand beef grading:
http://www.cheftalk.com/t/54384/cow-ten ... ef-tenders

Actually, Deb what makes sense is to know the facts before making definitive judgements about something. I was talking about more than Rob's comments concerning this post. But neither you or Rob know what is or isn't offered here. Rob should not make definitive comments as if he does.

Well Shane Deb and Rob are correct. They are selling what they call economy. Not Prime, Choice or even Select. This information is from the butcher at the supermarket.

If there is tenderloin out there for $6.89 it's a no roll....or better terms...ungraded....could be good....might not be. You can roast it, and it should perform well....it's not for steaks at all....some butchers also sell cow tenders at a low price.

Hi Rob!
It's obvious you have come to conclusions that are not supported by facts. It is obvious from your last few posts that you have no clue what you are talking about. Do not worry this is not a fatal condition in today's world.

In previous times you would have already walked off a cliff, insulted someone with a gun, or ingested a poison substance. You are lucky to live in such benign times I guess.

The above quote from you attacking Rob is way out of line for this forum. I am surprised that Robin has not chimed in here to curb your behavior. Really rude. But I suppose an apology would be out of the question.

Actually, Shane, what Rob said makes a lot of sense when you understand beef grading:
http://www.cheftalk.com/t/54384/cow-ten ... ef-tenders

Actually, Deb what makes sense is to know the facts before making definitive judgements about something. I was talking about more than Rob's comments concerning this post. But neither you or Rob know what is or isn't offered here. Rob should not make definitive comments as if he does.

Well Shane Deb and Rob are correct. They are selling what they call economy. Not Prime, Choice or even Select. This information is from the butcher at the supermarket.

If there is tenderloin out there for $6.89 it's a no roll....or better terms...ungraded....could be good....might not be. You can roast it, and it should perform well....it's not for steaks at all....some butchers also sell cow tenders at a low price.

Hi Rob!
It's obvious you have come to conclusions that are not supported by facts. It is obvious from your last few posts that you have no clue what you are talking about. Do not worry this is not a fatal condition in today's world.

In previous times you would have already walked off a cliff, insulted someone with a gun, or ingested a poison substance. You are lucky to live in such benign times I guess.

The above quote from you attacking Rob is way out of line for this forum. I am surprised that Robin has not chimed in here to curb your behavior. Really rude. But I suppose an apology would be out of the question.

If there is tenderloin out there for $6.89 it's a no roll....

Unless I missed the part where Rob or Deb said that they had verified this to be the case, then this is just another case of someone representing their opinion as fact. If Rob had prefaced his remarks with, "At that price it seems likely..." or anything like that he would have been expressing an informed opinion rather than substituting a likelihood for a fact.

Rob had previously made the same type of remarks in the West Sixth post and had been insulting to Stephen. I was too harsh on Rob and I apologize to him for that but I do not recognize you as the arbiter of civility here. As you pointed out that job is taken already.

Shane,
If you look at my words I never said it was true or not- I said (knowing Rob as an industry insider/supplier ) - his explanation makes sense. I actually learned something I didn't know from his explanation, and found it to be interesting. I never thought about the meat from the other half of the bovine population and only know about meat grading for select/choice/prime. There was no malice intended.

I'm not Robin- nor do I play him on TV. But personally I think we've been getting way too hung up on picking at the exact words people use on this forum lately. It's meant to be "a civil place for the intelligent discussion of the local restaurant scene and just about any other topic related to food and drink in and around Louisville." Picking at people's words doesn't encourage intelligent discussion- it shuts people out ( except those like me who have a big mouth ). Maybe we can all try to encourage participation, not continue in these arguments about people's words- and get some interesting conversations going on this Forum.

As Steve P. would say ( permission to paraphrase you Steve? ) :
Nuf said.

Deb

Maybe we can all try to encourage participation, not continue in these arguments about people's words- and get some interesting conversations going on this Forum.

That's fine Deb. I'll point out that you addressed me in this thread. You told me Rob was correct except my issue with Rob had nothing to do with his discourse about the types of meat.

My issue was with him telling the OP something as fact when it was based only on his assumption. This was not an isolated instance, but three in a row. That distinction is either lost on you or you just prefer to ignore it.

By all means, get back to the discussions you are more interested in. I remind you again, you addressed me here and I am replying. Will addressed me and I replied. I think that's the civil thing to do.

The discussions we are interested in may not always be the same but you are always welcome to participate. I will not take offense when you express your opinion. I ask that you tolerate mine as well. If someone represents opinion as fact then they should be prepared to defend that opinion.

Otherwise we are all just making statements.

Cheers Deb!

Maybe we can all try to encourage participation, not continue in these arguments about people's words- and get some interesting conversations going on this Forum.

Blah blah blah

He was right. You were wrong. Apologize for insulting him and move on. Otherwise you look like you are trying to justify your personal attack on him, for which there is no justification.

Maybe we can all try to encourage participation, not continue in these arguments about people's words- and get some interesting conversations going on this Forum.

Blah blah blah

He was right. You were wrong. Apologize for insulting him and move on. Otherwise you look like you are trying to justify your personal attack on him, for which there is no justification.

Yes I see how it works now. You tell everyone else what's right and what's wrong and what to do about it. Does that ever work in your world? I hardly know how to respond to such a juvenile post.

Hey isn't there a Jason around here somewhere for you to play with. He's on your level I think.

Hey isn't there a Jason around here somewhere for you to play with. He's on your level I think.

Says the guy who continues to insult posters for no reason at all......

[Robin Garr]

Folks, I've regretfully put Shane in the Time Out Room for a bit. No specific term; he's not banned. But his attacks on fellow posters - particularly after I asked him to "tone down" an even more virulent attack last night and got only a modest reduction - call for a little time away from the forum to try to get re-acquainted with the premises that hold our community together in, I hope, civil conversation most of the time.

I’m a little reticent to post because our tastes may not be as discriminating as others on this forum, but every piece of meat that we have had from Crestwood has been excellent and, as Carla and Steve said, their customer service is way above and beyond! Another interesting fact is that the lady in the meat department worked at Doll’s Market for 27 years, both in the meat and deli departments. She makes the same benedictine, chicken salad, ham salad, etc. that she made at Doll’s . I had the benedictine today and it was great–just like Doll’s. Haven’t tried the others, but certainly will soon! A side note–we have been to every butcher (that I know of) in Lou looking for a particular cut of meat that we have only been able to get from Straub’s in St. Louis. The butcher in Crestwood is the only one who has recognized the cut and been willing to search sources for us. Again, says something for their service!

I don't really know for sure Deb. all I do know is the little changeable sign out front near the highway said
Flank Steak -$7.29 lb.
(Then, I guess, their 10% markup would make it $8.01)
I haven't priced real flank steak in so long I really don't know what would be a good price. I just saw the sign and thought I would share. I DID notice this morning that there were no prices listed on the sign at all.

FYI....Flank should run somewhere in the $5.50 range......maybe $5.99.

If there is tenderloin out there for $6.89 it's a no roll....or better terms...ungraded....could be good....might not be. You can roast it, and it should perform well....it's not for steaks at all....some butchers also sell cow tenders at a low price.

Hi Rob!
It's obvious you have come to conclusions that are not supported by facts. It is obvious from your last few posts that you have no clue what you are talking about. Do not worry this is not a fatal condition in today's world.

In previous times you would have already walked off a cliff, insulted someone with a gun, or ingested a poison substance. You are lucky to live in such benign times I guess.

While you will not be able to recover from this condition, people on this forum will make exceptions for you because it is obvious you, like many others, draw conclusions that are not supported by facts.

Don't worry everyone here recognizes that you cannot help this and will ignore you. Carry on Rob!

Shane,

I apologize, not only for your feeling that I am wrong in the content of my posts, but also for your being so close minded in that I do not have the ability to have reason and sense in my posts. I'll put it simply. My posts go one way or the other. One, being that I will post my opinion, my "feeling", my belief, as it pertains to the subject. The other? My posts will based upon facts. Plain and simple, and indisputable. For this example......you chose the wrong way. I hope you are allowed out of the corner soon......you too....are a valuable member of this forum.