MOO AND GOO

An update on ground beef – In addition to being much more tasty, having the beef ground for you is probably more sanitary and cheaper.  Today, in Utah, we had some “boneless beef chuck for pot roast” ground.  It cost $1.77 a pound as compared with $2.79 and up for the ground beef in the meat case.

I am wondering if the guy who ground the beef was actually a butcher or just a meat counter technician.  How does one become a butcher these days?  Do you go to butcher school or become an apprentice?  Anyway, the guy behind the counter was happy to grind the roast and also really wanted to sell us some steak and fresh sole or halibut.  Maybe his actual title was a meat monger or a fish butcher.  I’ll need to look up how one becomes a butcher on the internet (where everything is true.)

 And speaking of finding everything you ever wanted to know, I looked up on the internet how they transport tomatoes without squashing them.  On the California highways you see truck after truck of open bed tomato trucks.  There are tomato carcasses up and down I-5 whenever there is a bump or curve in the road.  I did learn about the commercial life of a tomato but not really the answer to my question.  I did find out that they flood the truck containers with water and float the tomatoes out, though.

In a related query, I wanted to know what the stuff around the tomato seeds was called.  You know, the tomato goo.  The one thing I learned is that if you google up “tomato goo” you find out that everybody calls it “tomato goo.”  Not really helpful.  However, the googling up of the anatomy of a tomato didn’t give an answer either.

So, anyone knowing how tomatoes are shipped without being squished and what the real name for tomato goo is, please leave a comment.

 

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