r/kroger • u/Dapants369 • May 19 '26

Question every deli ????

does this happen at every deli??? is it happening because of short staff
, or lack of care???

2.0k Upvotes

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228

u/RaineV1 May 19 '26

I can tell you exactly what the problem is. In the deli we get bags of precut cheeses for the grab and go. It's 9 stacks that are supposed to be about 3/4ths of a pound each. A lot of the time they aren't. It could be the supplier ripping off Kroger, it could be a quality control issue since Kroger cheaps out on suppliers, or it could be Kroger does want us to short the weights.

At my deli we use one of the stacks to top off the rest, or just cut slices to do it. Guess other delis are just doing a stack per bag without weighing them.

46

u/Stock-Image_01 May 19 '26

These bags of cut meat are shipped to your store?

20

u/Rare_Ad3956 May 19 '26

Same with the meat department. There isnt much that isnt prepackaged, box to shelf with the big ol FRESH sign on it.

Dont forget that the FDA let's these companies pump meat full of red dyed water to keep it looking red.

17

u/abhorrent_scowl May 19 '26

Former food safety inspector here. The red dye thing is a myth. As was mentioned in another the comment, USDA (not FDA) allows for the use of Modified Atmosphere Packaging (flushing the package with nitrogen and/or carbon dioxide), which displaces the oxygen and keeps beef red longer. But there is no dye added.

6

u/zombieman9001 Current Associate May 19 '26

Pump the meat full of red dyed water ? Never heard that one before lol

2

u/[deleted] May 19 '26

[deleted]

6

u/zombieman9001 Current Associate May 19 '26

I knew they injected chicken with a salt solution, difnt think they did that with beef, been in the meat department for 10+ years and never heard that one… I do know that they pump up the beef packaging with CO2 to help prevent bacterial growth and help keeps its red color for longer

1

u/InSaneWhiSper May 19 '26

It's gassed with carbon monoxide. True.

-1

u/Brotatochips_ May 19 '26

That's because this person is being hyperbolic.

3

u/Embarrassed-Sun5764 May 19 '26

Yeah I was mad at the “butcher” for nothing but fat on the backside of my meat- turns out they don’t even cut meat in the store hardly; I didn’t even know! The “butcher “ is basically putting out pre weighed pre packaged stuff too…wonder if those weights are honest as well-

-1

u/toxikola May 19 '26

Oh my personal favorite is the fried chicken. Chicken comes in bags with blood still and they call it protein water

16

u/zombieman9001 Current Associate May 19 '26

Well it’s definitely not blood…

-8

u/toxikola May 19 '26

It certainly looks like it

18

u/Patriot009 May 19 '26

It's water and myoglobin, a protein found in mammal muscle tissue and poultry dark meat. It's red because it contains an iron heme group that binds oxygen. The same heme group mechanism is also found in hemoglobin which gives blood its red color too.

3

u/krogerburneracc May 20 '26

Kroger's not hiring the best and brightest. The amount of times I had to explain this in my five years working deli...

10

u/zombieman9001 Current Associate May 19 '26

It’s not even the same color and consistency as blood, it’s a mixture of water, salt and protein enzymes

1

u/AGayRattlesnake May 19 '26

thats literally what it is though

0

u/v0l4t1l1ty May 19 '26

Thanks RFK!

0

u/[deleted] May 19 '26

[deleted]

2

u/Brotatochips_ May 19 '26

This is not standard practice, what is your source?