Cleanliness is next to godliness.
— Hebrew Proverb
Okay so the diet du jour seems to be something called Clean Eating. Half the people I know are into it, and from what I can gather it’s more like a way of life, the kind of life I pretty much live anyway, if you want to know.
Essentially, eating clean means consuming foods that are closer to their natural state, their purest form. These are mostly unprocessed foods that are free of man-made additives. Folks who swear by the diet say they have better skin and hair, and enjoy easier weight management. Can see where it would be popular.
One early-early morning while out walking I thought about Clean Eating, especially the natural-state part, and what role Hiller’s might play. In particular, I thought about our meats, and how proud I am that ours are sold in their innate state, unlike some of our large multi-state and multi-national competitors who offer meats full of pumped-in tenderizers. Not only is that kind of gross, but the water-based, artificial enhancement typically amounts to a tenth of the package’s weight. You’re paying extra for that unnaturalness.
But what really sets us apart is that we still use and pick out whole cattle, and cut from that. Pretty cool, eh? About one-half of one percent of our competitors still do that. We do it chiefly because we can better control quality . The cattle are bought locally and delivered to our stores in quarters. Then, our skilled meatcutters turn the quarters into the various cuts of meat and ground beef you see in our counter. We’re proud of this tradition.
Ever notice recalls of large amounts of ground meats? You’ll never see that with us because we grind on site, and from the meat we bought whole. Even our frozen patties are produced in house. Daily. Same with our sausages. Our self-service packages also come from our own meats. Again, it’s overall cleaner and more natural, and always makes for better quality. Curt Ducharme, our magnificent meat director, sees to that.
Of course, we’re up to date on all the food items — I’d pit our selection against anyone’s — but we’re a tad provincial, a little smugly old fashioned when it comes to certain stuff, like our full-service butcher counter, which all of our stores have had for several decades now. We prefer that kind of operation, dealing directly with our customers. Want dark-meat skinless turkey? We can do that. Want us to grind your turkey breast? Why not? We’ll even mix the two. You can speak with a butcher nearly any hour we’re open. We’ll cut any special order until nine at night.
Am I gushing? Yeah, but what the hell. The stuff energizes me.
So your Clean diet? We’ve got the meat portion covered. All the other stuff too, but that’s another blog.
Meanwhile, here’s a “clean” joke:
An angry motorist went back to a garage where he’d purchased an expensive battery for his car six months earlier.
“Listen,” the motorist grumbled to the garage owner, “when I bought that battery you said it would be the last battery my car would ever need. It died after only six months!”
“Sorry,” apologized the garage owner. “I didn’t think your car would last longer than that.”