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Unlock the Secrets of the Supermarket Meat Department - Shop Smarter, Save Money, and Choose the Best Cuts Every Time Do you ever walk through the supermarket meat department and wonder what the labels on the meat packages mean or how to tell if poultry is fresh, or whether "grass-fed" and "organic" really make a difference? This comprehensive guide answers 51 of the most common meat-department questions shoppers ask-clearly, simply, and with insider expertise. Perfect for home cooks, families, budget-conscious shoppers, and anyone who wants to confidently choose products from their supermarket meat department. This book reveals how the products behind the counter are prepared, priced, and handled. Inside this essential meat-shopping guide, you'll learn: How to choose and save money on beef, pork, chicken, seafood and lunch meats. What meat labels really mean ("water added," "free range," "natural," "no added hormones," "processed, etc.) What are the different grades of meat and why is it important to know What does- All Natural really mean What does-Sell-by-date and Use by date mean and why knowing will save you money What–is meant by the word "Natural Flavoring" Answers to shopper FAQs about freshness, expiration dates, food processing, and more Why-is my ground beef dark in the center. Is it still good to eat Whether you're confused by confusing labels, trying to stretch your grocery budget, or just want to bring home higher-quality meat, this book gives you the insider facts, butcher shops and supermarkets don't always explain, and in some cases do not want you to know. Why You'll Love This Book: Packed with practical, easy-to-understand explanations Covers beef, pork, poultry, seafood, deli meats, and specialty cuts Full of money-saving tips for everyday shoppers Ideal for beginners and experienced home cooks alike If you've ever wished you had a butcher next to you while shopping, this guide is the next best thing. Confident, informed meat shopping starts here! Order your copy today! Jeff Schabel has spent over 35 years in the grocery store meat department business. He has lived near Kalispell, Montana for nearly 40 years, just 35 miles from the West entrance to Glacier National Park.Jeff is married and has raised 3 daughters and is very proud of his 6 grandchildren.In 1972 Jeff married his wife Lynn and moved to Kalispell, Montana. He was hired by a new company that did mobile butchering and customs meat cutting. Here is where his meat-cutting career started. After 3 years of custom meat cutting, Jeff began working for Safeway then moved on to a regional supermarket chain with stores in Idaho, Washington, and Montana.In between his meat cutting career, Jeff started a small Montana Made mail order catalog business and then he and 2 friends started a company called Amazing Grains. This company developed a system to oil roast grains and legumes as snack food items. Great product, however, the timing and lack of capital put Jeff back into the meat cutting business.After 35 plus years of cutting meat for national and regional supermarkets, Jeff decided to share his knowledge and show people how to shop meat departments more wisely and get better products at a much better price.The meat industry is changing very rapidly and with change comes new regulations and labeling laws. Much of this is very confusing and frustrating to the everyday shopper. For this reason, Jeff has written 2 books to help the grocery store meat department shopper understand all the new terms, regulations, and laws and also how to save lots of money shopping a meat department.Book #1Retired Butcher Reveals secrets to saving money on Beef, Chicken, Pork, and SeafoodBook #2Meat Department. Everything You Need to Know to Become a Better Shopper.Over the years, Jeff found that the "Prime Rib Roast" has caused more people more anxiety and fear of buying and cooking than any other cut of meat. In the following book, Jeff outlines in detail how to buy,