Is it all meat these days (post pandemic)? Or has it always been this way and I just didn't remember? I was surprised to see the high percentage of high risk salmonella when I googled the brand of chicken they carry near me (outside of Chicago).

https://projects.propublica.org/chicken/establishments/P39/?poultryType=chickenparts

Anonymous wrote:

Anonymous wrote:Not just spoiled and slimy, but when meat hasn’t been spoiled it’s been bad — stringy, full of gristle, cut strangely, overly fatty.

I paid a lot of money for what I thought were top quality ribeyes (top for WF), and they didn’t taste good at all. They didn’t even taste like ribeyes.

I gave up on WH and only buy fish and meat at Balduccis. Same price but much better quality.

I still buy frozen fish from WF. The plain barramundi has been good for me. But all their beef has been pretty gross. And the chicken in my area WF has had a ton of microbes found during routine testing at the processing plant, so I go to a local chicken butcher (Chicken butcher, is that what they are called??) instead. Beef I buy from the grass fed people at my farmers market, but it comes frozen solid.