Hy-Vee's weirdest business decision yet?

[VeloClone]

Trying to fit your meat into tight spaces gets easier with experience

But sometimes finding tight spaces starts to become the problem.

 

[ackatch]

Trying to fit your meat into tight spaces gets easier with experience

Sometimes you just have to get an extra space to put your meat.

 

[ISUTex]

Sometimes you just have to get an extra space to put your meat.

With the right size of meat package, the space will expand a little the more you stock it.

 

[srjclone]

Which store is that?

My Minnesota Hy-Vee is a trainwreck, but I know some of them are good.

Maple Grove, relatively new and in great shape. I've been to a few others that aren't as great, but all in all I prefer Hy-Vee to most of the upper end options up here.

 

[Bader]

Maple Grove, relatively new and in great shape. I've been to a few others that aren't as great, but all in all I prefer Hy-Vee to most of the upper end options up here.

I always got a chuckle out of Lunds having carpet in parts of their stores. The smells absorbed into that stuff has to be legendary

 

[Gonzo]

I always got a chuckle out of Lunds having carpet in parts of their stores. The smells absorbed into that stuff has to be legendary

I think Barlow's in Cedar Rapids way back in the day had that.

 

[JK4ISU]

I get promotional emails from Hyvee. Today I received one informing me that they would have 10% off seafood every Saturday during lent. Why would they have the sale on Saturday when observers eat seafood on Friday?

 

[RealisticCy]

I get promotional emails from Hyvee. Today I received one informing me that they would have 10% off seafood every Saturday during lent. Why would they have the sale on Saturday when observers eat seafood on Friday?

To move the seafood product that didn't sell that Friday, since it won't keep. They don't give a **** about lent, they care about money.

 

[Die4Cy]

Hy-Vee has been doing this a lot longer than just recently although I am sure they probably have done even more than I am aware of. You'll be surprised just how much in the actual meat counter is not prepared in-store anymore too. I worked part time in the Hy-Vee store just down the street from their corporate offices when it opened in 1998 and into the early 2000's while in college. They used to cut everything in store that was in the self service coolers then sometime around 2000 I think most of it all came pre-packed. The quality of cuts IMO really suffered because at least when you are cutting things in store you can quality control what gets put out. The pre-packed stuff you are stuck with whatever they send you and some of the stuff we'd get in looked like someone just threw whatever mangled piece of meat they cut into the package. We used to make things like the marinated chicken, chicken grillers, and kabobs in store too and eventually all that came premade too. I think the "fresh" brats in the case now also are not made in store, they come frozen as I have bought some in a pinch that looked like they just came out of the freezer. They used to make their own grind in store, add seasoning and then run it through casing from the grinder as I remember having to make links from a long rope of it they just made.

I get all my beef from my brother in-law who feeds out a group of steers every year for friends and family so rarely do I buy any kind of beef from a store now. Mostly pork chicken and seafood that I buy and I'm a lot less picky with that than I would if I had to buy beef at the prices they are at now. Would love to have more freezer space and buy pork from someone local but I can barely fit the 1/4 of beef I get every year in our standup freezer as still usually have some from the previous year left too. Prior to buying a 1/4 I would usually find a sale on a whole ribeye or strip loin and just cut it up myself and freeze. I don't pay attention to the beef ads the stores run but Fareway usually has a deal on a whole loin once in awhile and they will usually even package it for you too. I'll do that with boneless pork loins too if Hy-Vee or someone is running a really good sale price, cut a roast off the fatter end then make various size chops out of the rest.

Every Iowan should do this. Even the best commercially packaged beef product cannot hold a candle to well raised, producer sourced beef. Most people won't like dropping $3k for an animal and locker processing, but those that can do it at even today's high prices are essentially getting all the cuts including ribeyes, steaks, and roasts for HyVee's hamburger price. Split a beef with family or friends, you'll never look back.

 

[ISUTex]

Every Iowan should do this. Even the best commercially packaged beef product cannot hold a candle to well raised, producer sourced beef. Most people won't like dropping $3k for an animal and locker processing, but those that can do it at even today's high prices are essentially getting all the cuts including ribeyes, steaks, and roasts for HyVee's hamburger price. Split a beef with family or friends, you'll never look back.

We get a quarter every year. There are farmers that will only charge market price too. Haven't bought beef at a grocery store in 20 years. Nice to know all the beef we eat at home came from one animal, and we know how it was raised.

 

[ISU22CY]

We get a quarter every year. There are farmers that will only charge market price too. Haven't bought beef at a grocery store in 20 years. Nice to know all the beef we eat at home came from one animal, and we know how it was raised.

We only charge market price (plus they are required to pay the locker directly for processing). Deposit required to us. Have no issue booking out all of our fats we keep for D2C. Could do a lot more but locker can only handle so many and we refuse to hold them back because they end up getting sloppy.

 

[Die4Cy]

We only charge market price (plus they are required to pay the locker directly for processing). Deposit required to us. Have no issue booking out all of our fats we keep for D2C. Could do a lot more but locker can only handle so many and we refuse to hold them back because they end up getting sloppy.

I'd do more, but slotting timely locker space is proving to be the tricky part right now.

 

[ISU22CY]

I'd do more, but slotting timely locker space is proving to be the tricky part right now.

That’s our issue…would love to do all our fats D2C but just can’t from the locker standpoint. Feel bad because our waitlist is pretty long.

 

[FarmerCy1]

Hy-Vee has been doing this a lot longer than just recently although I am sure they probably have done even more than I am aware of. You'll be surprised just how much in the actual meat counter is not prepared in-store anymore too. I worked part time in the Hy-Vee store just down the street from their corporate offices when it opened in 1998 and into the early 2000's while in college. They used to cut everything in store that was in the self service coolers then sometime around 2000 I think most of it all came pre-packed. The quality of cuts IMO really suffered because at least when you are cutting things in store you can quality control what gets put out. The pre-packed stuff you are stuck with whatever they send you and some of the stuff we'd get in looked like someone just threw whatever mangled piece of meat they cut into the package. We used to make things like the marinated chicken, chicken grillers, and kabobs in store too and eventually all that came premade too. I think the "fresh" brats in the case now also are not made in store, they come frozen as I have bought some in a pinch that looked like they just came out of the freezer. They used to make their own grind in store, add seasoning and then run it through casing from the grinder as I remember having to make links from a long rope of it they just made.

I get all my beef from my brother in-law who feeds out a group of steers every year for friends and family so rarely do I buy any kind of beef from a store now. Mostly pork chicken and seafood that I buy and I'm a lot less picky with that than I would if I had to buy beef at the prices they are at now. Would love to have more freezer space and buy pork from someone local but I can barely fit the 1/4 of beef I get every year in our standup freezer as still usually have some from the previous year left too. Prior to buying a 1/4 I would usually find a sale on a whole ribeye or strip loin and just cut it up myself and freeze. I don't pay attention to the beef ads the stores run but Fareway usually has a deal on a whole loin once in awhile and they will usually even package it for you too. I'll do that with boneless pork loins too if Hy-Vee or someone is running a really good sale price, cut a roast off the fatter end then make various size chops out of the rest.

This. Locker Beef/Pork is the only way to buy meat

 

[RustShack]

At least hashbrowns are back and no more home style potatoes.

 

[ISUTex]

We only charge market price (plus they are required to pay the locker directly for processing). Deposit required to us. Have no issue booking out all of our fats we keep for D2C. Could do a lot more but locker can only handle so many and we refuse to hold them back because they end up getting sloppy.

Nice. Market price plus processing isn't as expensive as people think.

 

[Papajets]

Had the wife pickup a whole pork loin from Costco for $20 yesterday, cut it up into Pork Chops - ended up getting 20 or so of them and couldn't have been happier with how they looked. Even my FiL said "thats some good looking pork"

My family does that too. We tenderize the sliced loin, vacuum seal and freeze for a great inexpensive meal on the grill.

 

[CyDawg23]

Anyone hearing the rumors that all the Market Grills are closing?

 

[alarson]

Anyone hearing the rumors that all the Market Grills are closing?

Sounds like they're going back to the cafeteria style order and go grab a table from the post I saw. Good move if so

 

[RustShack]

Anyone hearing the rumors that all the Market Grills are closing?

Made to order menu will be from 6-2. Hot case open 11- close.