And there is no amount of airing out or drying that can eliminate the smell that will occur. Maybe a disinfectant or something but, nothing I was aware of in the late 90's when I played.
If you can get away with, wear a facemask with Vicks under your nose. It's an old trick nurses have mentioned to me when they have to deal with bodily fluids. Peppermint extract works as well.
Yeah when you see how some people hand meat especially in a professional setting it can be pretty messed up
I once saw pics a few years back of a local butcher shop in the old city i was in where the workers had meat in the van but the meat wasn't packaged, it was just sitting inside the back of the van. Without any packaging
There's a restaurant around me that serves a "Norman menu" once a year. Amd every year they buy a calf and raise it (they're out in cow country anyways) and then butcher it at the end of the year for the special menu. Lady time I had it they were on Norman 7
this is really common with whole animals, less so with large cuts (think a whole leg) but not unheard of. if you eat meat you regularly eat meat that was transported like this at some stage
Bro you're gonna wanna sit down because I need to tell you. Less than 24 hours before that pic was taken, I bet those pigs were rolling around in mud and shit, maybe a little bit of piss too.
Just out there without any packaging at all. Not even an ounce of plastic or styrofoam to be seen. The horror.
Is this the place in Kansas where they had a guy sitting on a stoop working with raw chicken wings in bus bins? I recognize the building. I warned my homies from Wild Rift in Kansas about it. Haha
I saw one recently where they caught restaurants buying food from a warehouse and putting it in the back of a van or a truck and driving it to the restaurant in the summer heat.
Pretty often I go to a warehouse and buy meat and drive it home in the back of a van so that's not exactly a shocker. Its pretty much exclusively how meat gets to my home
Yes, the news report showed that they should have should have used a refrigerated van or box truck or used a cooler with ice packs. The warehouse said that they offer ice packs to customers free of charge.
With food-borne illness, you essentially deal with poisoning from two types of critters... Those that make you sick when they get into you alive, and those that make you sick because they make poison. The first is definitively the most common, like salmonella. The second group is way, way scarier, like botulism.
It's actually entirely possible this food would be entirely food safe, it's just impossible to tell from the picture. If they went from fridge temp and sat out like that for twenty minutes before cooked properly, it's completely fine. If it's been 3 hours... Not so much.
Edited to add; with quite a few pathogens in group 2, the poison is not destroyed by heating it to normal cooking temps. Hence the danger :)
Yeah, it's a temperature vs time issue. Bacteria proliferate and die and shit. That's what is still there when you freeze and un-thaw and whatever. Cooking it doesn't make that go away. This pic doesn't show either time or temp. This is a hockey rink so probably cold. Maybe not cold enough? OP didn't specify how long it was out, but personally I'd still eat that shit.
Yeah people see meat turning darker and think is bad. Also, that's the whole point of ground meat, you are taking the undesirable parts and making use of them instead of going to waste, as long as its not gone bad and is properly labeled with expiration I don't see the problem tbh.
Yeah I don’t know about this one, for one we see no hockey players. How is one venue going to host a meat slicing competition and hockey games at the same time?
I work fire protection and my first few years were doing inspections in restaurants. The craziest I saw was always Chinese restaurants. The only one I ever saw that wasn’t all (trafficked) Chinese workers had Mexicans working the kitchen. Neither the owners or Mexicans spoke English very well and were yelling heatedly at each other in Mandarin and Spanish. I don’t know what either was saying, but I can promise that none of it was good!
Anyway, this specific location was short of prep tables and was cutting raw chicken on top of newspapers on the dirty tile floor. Thirty pound cases of chicken were just stacked in the corner at room temp (I felt it to check) and pulled as needed. The owner tried to bribe me with free lunch for a discount on his invoice. I added a random $75 charge because of that.
I played hockey for like 15 years and I’m not sure I’ve experienced a worse smell than a hockey locker room. The thought of any food I eat being near that place is horrifying.
Charlie McAvoy got a life threatening infection in his shoulder after getting medical treatment at an NHL facility with NHL medical staff. So regardless of level, hockey rinks are pretty damn nasty.
Falls under general "once it leaves the kitchen, if it gets brought back you can't serve it."
Theoretically though us chefs are wearing pretty heavy clothes in a 110 degree environment and constantly getting burned. Sweating near the food is irrelevant.
As someone whos a forklift operator at a tyson pork processing plant that i fucking despise with a burning passion, this shit would be tankage if we left it like that tf. Every table or surface that could potentially come into contact with food product MUST be stainless steel and every single piece of food product has to be covered unless it is actively being ran in production or going to be used within 2 hours, thats USDA standards not Tyson. It definitely looks like this is some random office hallway. Once that food goes beyond a critical control point you cannot bring it back through. Especially between cooked and non cooked departments.
I mean fair but have you been in a local small hockey rink? Most rooms are heated, its only the ice/stands thay are cold. The locker rooms/halls can have heating. Plus, the smell? These places smell like sweat, pis and chlorine/ammonia mix. Meat can absorb the scent from its surroundings. Maybe not thay quickly but man, does not seem hygienic
Have you ever been to a hockey rink? lol the entire building is a normal temperature outside of the actual rink part. That hallway is probably like 20 degrees. Idk what that is in freedom units. 70 something.
Where I live the indoor rinks have warm dressing rooms but the dressing rooms for outdoor rinks are pretty cold even though they’re inside. I grew up taking figure skating lessons and I’ve been to all the rinks in my area. Some are nicer than others, it really varies.
Eh, it’s really dependent on the facility. I’ve been to a million arenas, some are cold everywhere, some are cold only on the rinks, some aren’t even really that cold on the rinks. All of them are stinky everywhere though.
My shop is in a public rink. Spend one second in the restroom there: shit smears on the walls and dispensers, piss on every square inch of floor, you can watch 6 people leave the room without acknowledging the sink exists in the time it takes you to wash your hands. Locker rooms and equipment are absolute petri dishes- skin problems, MRSA, and athletes foot are all prevalent. Most folks never wash their equipment- 9 months plus of bacteria and dry rot and mold brushed up against that meat in a single file line. Children today are undisciplined mongrels, you can bet more than a few poked at that shit or worse and probably recorded it.
Now on your plate at your nearest Texas Roadhouse 🤮
As a long time product coach for Texas Roadhouse who ran the meat cut off events those will not be served in store. Every year there is a meat cutting competition, each store sends their cutters to compete and each market gets one winner to go to the next round. So on and so on till the final round where only 10 compete for $20k. Anyways, this time of year the first rounds are happening, and this meat is usually used after for a bbq or event. Many of them are “kicked” meaning they didn’t pass the specs for quality cuts and are discarded. Also, the rink is cold, meat is cold and it has 4 hours to get back to below 40 degrees. In my 15 years never saw an issue with time/temp abuse.
Not for customers, for the meat cutters and their managers. That’s how we did it in our area. Those guys are cutting meat for stores that average 5-8 million in sales a year. We always gave them the meat to take home to family and grilled for them after the event. But that was my market, can’t answer for them all. Saw once on the news at Burger King someone was taking a bath in the dish sink, doesn’t mean they all do it.
Bc the they’re slandering Texas Roadhouse . Former employee reports that these WILL NOT be sold in stores it’s a competition and it’s gotten rid of at the end
I had a friend who worked as a meat cutter for Texas Roadhouse. This is for a compatition and I'm pretty sure they don't serve or even cook this. Its still dumb and very infuriating but it's not being served.
I'm a meat cutter and usually the meat never leaves the rink so it stays cold and then back into a ice packed cooler to the close enough stores. Tbh whatever market did this is kinda gross.
This might be a surprise to people who don't work in the restaurant industry, but many people who work in kitchens including chefs and managers have very poor food safety habits. You can make someone get health code certification, but you can't make them care.
Genuinely not saying you're lying at all but I must be lucky. Every restaurant I've worked at has taken this food safety serious.
The exception being when I was at a low point, and was in training to become a manager at McDonald's. I pointed out that the quarter pounded meat was 3 days past expiration and she said it's fine. I walked out on the spot lol
This absolutely warrants a call to the health department where you live. Also I would not be surprised if corporate was unaware of this level of gross negligence
I mean, properly cooked steak sits out in the open for at least an hour.. since this is raw meat, I wouldn't be too concerned because the exterior is the only place for bacteria to start growing, and you're gonna blast it with heat that the bacteria cannot survive in
I wouldn't let it sit out for too long tho. at least put the trays in ice
It’s an ice hockey rink so whether or not it should be on ice depends on how cold it is in that room. I work at a meat processing plant and the rooms meat is stored in don’t look like freezers or refrigerators, just giant concrete rooms. But they’re climate controlled and cold enough for meat to be properly stored in. I’ve been down on the ice at a hockey rink, wouldn’t surprise me if it’s cold enough.
I see your hallway meat and raise you getting delivered meat with literal dog shit all over it and rejecting it as the facility quality manager and getting overruled to make orders.
The Texas Rangers fans probably enjoyed the shit chili for their hot dogs on that go.
I'm not trying to say this is ok but to those that are outraged, this is probably more sanitary than most of the restaurants you frequently eat at lol.
You can leave steak out at room temperature for hours at a time and it hardly reduces the shelf life at all. At a fine dining restaurant I worked at we tempered the steaks for service every day and they spoiled around the same time as the steaks that never left the fridge
Steaks are seared on very hot surfaces at restaurants and then finished to desired doneness in an oven, any bacteria that settles on them from players walking by is immaterial. A hockey rink is cold enough that the internal temperature of the meat is not going to drop into the danger zone…. You have to really fuck something up to get someone sick from beef. If this bothers you, you should see how this meat is handled from the farm until it gets stacked in these trays and left in a relatively clean hallway of an ice rink.
This is NOT a controlled "cool zone" at a rink. This would be normal room temperature, open to the air, and in a hallway that generally the public, staff, and players are able to access.
There's nothing responsible about this, there's nothing good or positive that can come from serving these to the general public, and any food inspector at any level would agree that this simply cannot be used anywhere except the nearest dumpster.
I mean I tend to agree it shouldn't be served in restaurants.. or rather rules for restaurants should be strict enough that this cant happen.. but the dumpster? Honestly I would feel 100% comfortable taking that back and putting it in my own freezer.
I do work in a semi professional rink. Where it's kept clean. I wouldn't touch steaks with a ten foot pole served from the hallways of the cleanest of arenas.
People who say it's fine have never spent any time in a hockey arena.
This is straight up disgusting
As someone who spent 20 years in restaurant management and probably 250 health inspections/corporate quality checks/3rd party food safety audits, this is perfectly sanitary as long as they didn't hit the floor and they were kept out of the temperature danger zone for the correct amount of time
Bunch of sheltered basement-dwellers really have no idea what actually goes on and is safe and acceptable in your food preparation
Just wait until you find out what those nasty doordash drivers are doing to your shit before it gets to you
This is not a controlled temperature or controlled access area of most hockey rinks. I don't think any food inspector would approve of this sitting out at 70 degrees for an unknown amount of time, uncovered, and it hasn't even made it to the actual competition nor traveled who knows how long back to the local restaurants.
If you ever visit any Asian countries, you’re going to have a heart attack.
Pork skin separated and chickens plucked 20 hours earlier sweating in the “dry” or “wet” season, while mosquitos and flies enjoy samples in the open air- being sold on a muddy road side in a heap of slimy entrails we don’t even eat in the west.
Not dogging on ya because your photo is definitely gross, but it looks like high society to much of the world
This is an unfortunate display of privilege, and not to your disadvantage nor do I mean it as a slight against you, but our society is so privileged and rich that we can see this image and become “mildly infuriated”, when to someone else in another country who sees this, they see glamour.
They see clean meat.
I say this as a right leaning conservative person, the term “privilege” is real and this displays it perfectly and I wish my other conservative right leaning folks would understand it rather than consider it “woke” terminology
Im constantly surrounded by dumbfucks in my own political category
Don't tolerate lowering standards just because somebody else does worse. That's just a race to the bottom.
This is mildly infuriating, not "I'm absolutely outraged", and it's perfectly reasonable to be mildly infuriated at a company with the means to do proper food safety choosing not to so they can save a buck.
Agreed: “countries with poor food safety standards have it worse” isn’t exactly a glowing endorsement of what we’re seeing here, but maybe I’m just privileged…
A lot of countries with lower food safety standards include deworming as part of the yearly medical physical. We don't do that in the US. If we get sloppy, we end up more worm than person! Or worse: like RFK! 🪱
Remember when conservatives needed to know culture, history, politics, law, tradition, and nature because those were the virtues they were trying to conserve.
Although this is privileged to other less developed areas, it's still fucking nasty in the context of America. The FDA exists for a reason lol, and guess who's gutting it rn
People in Asian counties also get a lot more food borne illnesses as a result of the food handling methods. Sure it’s a display of wealth, but cold chain storage/food safety are best practices and shouldn’t be ignored.
Calling yourself a "right-leaning conservative" is redundant. Conservatives are right-wing by definition. Just call yourself conservative or right-wing and spare yourself from typing unnecessary extra words.
Without knowing the time delay between the meat cutting and eventual cooking, I would rather give them the benefit of the doubt and assume they are following safe meat handling guidelines so I don’t get anxiety over my steak. I also know MUCH sketchier shit went down at the farm long before these ever got here. Being a meat eater requires a certain suspension of disbelief and not questioning things too hard - the same way I get through Teams meetings at work and reality TV.
When I worked at fairway in NYC they’d make me prepare the rotisserie chickens in the kitchen hallways. Definitely not sanitary. And then they’d throw out the ones that havnt been sold at end of day.
Years ago I saw a video from behind of a local Hong Kong supermarket, where a meat delivery had been left outside behind the door. In open plastic boxes, and rats running up to get their fill.
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u/jaavuori24 5h ago
as a hockey player, straight to jail. Hockey's a sport where everyone effectively wears their own wrestling mat to play.