Yep used to buy a Beef eye of round roast at Costco for $25-$30, just picked up a couple today, and they’re now going for $40-$50 FFS
Food prices
- Thread starter SaltyDawg
- Start date
I looked it up, normal inflation rate is around 1.5-2% a year. We are for sure more then 4% though.
At least. The margins the stores and the butchers make have reduced to compensate.
So the raw material has increased more than 20%.
Soon there will be memes about people being rich for having meat in the freezer, like it was with lumber.
i use an app called flipp to shop for meat deals. before the increases i was able to fill my freezer with rib steak and roast in the summer sales for $7/lb. this summer it was $9. i fill the gaps with strip loin on sale usually for $9/lb on sale. and if im out of those i can warm age blade or any cheap roast into something that tastes premium. its a technique ive mentioned before using an immersion cooker. ive been thinking about wet aging sub primals from wholesale club. they are low grade but pre wrapped.
Is it relevant in any province / city?
yes. you input area and stores you shop.
Thanks man
Chew more lol. We got teeth for a reason!
You can't over-cook cheaper cuts. Make sure you take them off the grill rare, makes a big difference. Also you could try marinating your cuts in milk or pop which is supposed to help soften them up. Or beat them up with a meat hammer. Honestly I don't mind my meat chewy anyway.
You could
You could slow cook the meat. It's what I do if I found some tough or try to cook it. I found steak steak tough I cook it just under so it's not tough. I don't know anything about butchers though.
You can buy papain at the grocery store in the spice isle. Put it on your steak 30 min before cooking.
Nothing you will do will make a lower quality steak be like a 10 week aged AA ribeye steak. (towards the chuck end)
Btw A is grade A. More A’s means more fat not better quality.
you can buy a jaccard tool. its like mechanical tenderizing at home. you can wet, warm, or dry age meat. as sorbate said, you can chemically tenderize with enzymes or salt. also slow and low cooking
Cut into small pieces, I feed my 8 month old baby girl tough ass venison cuts lol.
I wasn't aware of the more A's just means more fat.
I thought it had something to do with amount of time the cow spent grazing as opposed to grain feeding.
Try pineapple marinade, it contain bromelain that soften the muscle fiber.
Is Pineapple Juice a Meat Tenderizer?
With a range of tenderizers and flavors available in the market for food smoking, barbeque connoisseurs still have a soft spot for natural marinades. The reason is simple.
www.bradleysmoker.com
Intresting, bromelain is one of the main ingredients in my digestive enzymesTry pineapple marinade, it contain bromelain that soften the muscle fiber.
Is Pineapple Juice a Meat Tenderizer?
With a range of tenderizers and flavors available in the market for food smoking, barbeque connoisseurs still have a soft spot for natural marinades. The reason is simple.
Your all stocked up on meat.Try pineapple marinade, it contain bromelain that soften the muscle fiber.
Is Pineapple Juice a Meat Tenderizer?
With a range of tenderizers and flavors available in the market for food smoking, barbeque connoisseurs still have a soft spot for natural marinades. The reason is simple.
Hunting is going well?
Better than ever!! We just finished yesterday. I'll end up with a complete moose in my freezer!!Your all stocked up on meat.
Hunting is going well?
Another year with 100% quality meat!