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Report: #167599

Complaint Review: Kroger Grocery - Lewisville Texas

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  • Reported By: Lewisville Texas
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  • Kroger Grocery 1305 S Hwy 121 @ Bel Aire Lewisville, Texas U.S.A.

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Was in Krogers 12-8-05 Looking to buy some meat.

When the meat clerk came out to put out new meat, (thought that I would be getting some fresh meats and buy that).

Picked out a package of meat I wanted and started to check out.

Started to ck out and noted that there was a price sticker under the top sticker. picked up the top sticker and found that the exp. date on the top sticker had been changed and another 4 days had been added to the meat experation date.

Went back to the meat counter to ck and see if this had been a poss mistake, but you got it ----- it WAS NOT found at leat 15+ other packages of meat with an extended date.

And you got it it was the Angus Meat which has a higher price....

Needless to say.... Thanks KROGER You have changed my shopping habits.

Larry
Lewisville, Texas
U.S.A.

This report was posted on Ripoff Report on 12/11/2005 06:09 PM and is a permanent record located here: https://www.ripoffreport.com/reports/kroger-grocery/lewisville-texas-75067/kroger-grocery-food-store-changing-dates-on-meats-by-3days-lewisville-texas-167599. The posting time indicated is Arizona local time. Arizona does not observe daylight savings so the post time may be Mountain or Pacific depending on the time of year. Ripoff Report has an exclusive license to this report. It may not be copied without the written permission of Ripoff Report. READ: Foreign websites steal our content

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REBUTTALS & REPLIES:
0Author
6Consumer
0Employee/Owner

#6 Consumer Comment

Get real

AUTHOR: Stacey - (U.S.A.)

POSTED: Sunday, November 23, 2008

I have been shopping at Kroger for years
They have great selections, low prices and yes I do buy meat in the discount section - I freeze it and never have gotten ill when I cooked it
If you do no like Kroger I suggest you shop at Tom Thumb or Albertsons - there you will find higher prices and less quality
Dallas and the surrounding areas have many places to shop - utilize them

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#5 Consumer Comment

Meat can change color and doesn't mean it's gone bad....

AUTHOR: Matt - (U.S.A.)

POSTED: Sunday, November 23, 2008

If you've ever purchased a cut of meat and left it in your refrigerator for a few days, you'll notice that it goes from that nice bright red color to a darker browner color. For the longest time I thought that when it turned that dark brown that the meat was on the verge of going bad, sort of like a color coding for the meat, but that's not the case. The color is an indication of the freshness of the meat because it's like a measure of how long it's been exposed to oxygen (it's oxidizing), which explains why it's still nice and pink on the inside if you cut it.

Basically, there is a pigment in the meat called myoglobin, the redder the meat the more myoglobin there is in the meat. Beef has more myoglobin than pork and chicken, hence the redder color. Dark meat chicken is more muscular, so it has more myoglobin and thus it's darker.

Myoglobin is the starting point for the pigment in meat and when you or your butcher cuts off that piece of meat then the myoglobin is exposed to air, oxygenates, and forms what is called oxymyoglobin. In beef, it's like a bright red, the color of the meat you usually find in the supermarket if it doesn't have a $1 or $2 off sticker on it! (It's that pink color in pork) Further exposure to the air, over the course of a few days, and the oxymyoglobin oxidizes and becomes metmyoglobin.

So, if it's bright red in beef or bright pink in pork, you know it was cut within the last day or two. If it's started to turn brown, then you know it's been sitting in the fridge for a few days. The meat is still good if it's brown, you just have to realize it's just been sitting in the fridge for a few days. If you're looking to find a deal, find meat that's as close to the cherry red color but has a $1/$2 off sticker because you'll be getting the freshes meat and still getting the discount.

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#4 UPDATE Employee

service plu vs counter plu

AUTHOR: Kerry - (U.S.A.)

POSTED: Sunday, November 23, 2008

The meat more than likely wasn't extended, but had the wrong plu on there. We have two plus one for the service case that if hit prepacked it will give for example 11/23/08 and another that dates its for the counter 4 days. This employee was lazy and goes against company policy i might add when having to put the correct sticker on there. They were suppose to rewrap it and put the correct tag on there otherwise people would get the impression that they are extending dates.

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#3 UPDATE Employee

Meat prob no suprise

AUTHOR: Iwaki - (U.S.A.)

POSTED: Friday, June 27, 2008

I work as a cashier and bagger in one of the central division stores and have to take stuff back that has gone back. I will tell you this they regrind the bad meat and put it back. Sometimes just put it back. I have seen "markdown" steak that has mold on it. As well as meat that is browning into a dark brown! I have expressed my concerns about it to the assistant manager. He fed me this oxidation bull. Oxidation is the formation of rust on iron. Nothing to do with meat. Not even to mention regular and "marked down" stinking fish that comes through.

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#2 UPDATE Employee

Meat Clerk answering

AUTHOR: John - (U.S.A.)

POSTED: Thursday, April 05, 2007

I am a Meat Clerk for Kroger, in NC. Are you sure the date on the bottom sticker was the sell by date and didn't say 'Sold On:' Because I know, sometimes it does happen where something is weighted up as sold on and not sell by. Just a thought, though not sure if it happened in your case...

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#1 UPDATE Employee

"Butchers Wife"

AUTHOR: Carol - (U.S.A.)

POSTED: Thursday, January 26, 2006

I am the wife of a butcher at a Krogers store in Michigan and also an employee at Krogers. I would personally like to that I am sorry for the out-dated meat you received at your local Kroger store. I know that if it was myself receiving such meat I would be very upset.

I know that at our store, my husband does the rotation of all meats and that to double sticker could mean his job. That meat manager should be fired!

Again from myself and all of the "honest" and "loyal" employees please accept our apology.

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