The End of the Impulse Shopper

choi

Shelly Banjo and Sara Germano, The End of the Impulse Shopper; The Web has rewired US consumers, making them less interested in browsing, more intentional, smart about prices. Wall Street Journal, Nov 25, 2014.
online.wsj.com/articles/the-end-of-the-impulse-shopper-1416872108

two consecutive paragraphs:

"The couple[Emily and Jeff Jasinowski of the Milwaukee suburb of Pewaukee]—he is an art director at an advertising agency, and she is a kindergarten teacher—plan their food purchases carefully, too.

"Every year, the Jasinowkis pool together $2,600 [total] with their parents, grandparents and siblings to buy an entire cow from a nearby farm. A butcher slaughters the animal and parcels out individual cuts of meat, which the Jasinowskis freeze and use throughout the year.


My comment:
(a) In print, the report carries three photos and two graphics. The last photo, showing vacuum-wrapped meat, has a legend: "The Jasinowkis join other families to buy a cow and freeze the meat."

I do not know frozen meat can last so long. After a few months, even in a freezer, meat turns dark, in my exerience. Is vacuum crucial?
(b) Freezing and Food Safety. Food Safety and Inspection Service, US Department of Agriculture, undated
www.fsis.usda.gov/wps/portal/fsi ... NftRXg47rn3eBC_TsYP
("Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage. * * * The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage")
(c) There is no need to read the rest.