This morning's wade through the ole inbox uncovered a nifty little gem in today's edition of Mary Hunt's Everyday Cheapskate newsletter. Inside was an article titled "It Pays to Know Your Cuts of Meat," which included a link to a University of Nebraska-Lincoln Extension pamphlet (note that it is labeled "historical materials" as if somehow this info would cease being useful).
The basic idea behind this pamphlet is pretty simple. Instead of comparing meats by price per pound, we get more bang for our buck by comparing meats by price per serving. I think most of us probably already do this to some degree based on our previous experiences. But this handy dandy pamphlet includes a chart that does the mental gymnastics for us and covers more cuts than we (okay, I) can mentally keep track of, based on serving sizes of 3 ounces each.
One caveat: This pamphlet focuses on how much meat you get for your money, not how much utility. So for example, there is no accounting in the pamphlet for the bone broth you could make from the bones you paid for with your meat.
This post is a participant in Fight Back Friday, hosted by Food Renegade.
Friday, June 25, 2010
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I think that's an excellent way to look at it. Focusing on price per pound isn't all that accurate I think, because there is often waste in the form of bones or fat. And you're right, sometimes there are other uses for the same piece of meat.
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