This week a new Raley's has opened in the area and they have some very good
loss leaders.

Leading the pack

Porterhouse steaks down from $9.95 a pound to $3.48 a pound. They do have a
limit so I have run by there with hubby to end up ith 12 steaks, frozen away
for when company arrives. They are about an inch thick cut, beautifully
marbled and look delicious. They aren't aged from the butcher shop but they
will certainly be a good meal. Not sure what we will make to go along the
side, I will follow along with what is fresh at the fruit stand.

We also did some stocking up with canned drinks at $1.99 a 12-pack which is
at least $1.00 a 12-pack.

Anyone else luck up on good prices this week at the supermarket?

Cindi

Cindi - HappyMamatoThree wrote:

We also did some stocking up with canned drinks at $1.99 a 12-pack which is
at least $1.00 a 12-pack.

No kidding. It's at least $1.99 a twelve pack, too!

-sw

"Cindi - HappyMamatoThree" wrote in message
...
This week a new Raley's has opened in the area and they have some very
good loss leaders.

Leading the pack

Porterhouse steaks down from $9.95 a pound to $3.48 a pound. They do have
a limit so I have run by there with hubby to end up ith 12 steaks, frozen
away for when company arrives. They are about an inch thick cut,
beautifully marbled and look delicious. They aren't aged from the butcher
shop but they will certainly be a good meal. Not sure what we will make to
go along the side, I will follow along with what is fresh at the fruit
stand.

We also did some stocking up with canned drinks at $1.99 a 12-pack which
is at least $1.00 a 12-pack.

Anyone else luck up on good prices this week at the supermarket?

Darn! I just checked my local Raley's sales prices, and no such luck at
this end of the valley.

I'm trying to lay off sodas (I'm a Fresca freak), so nothin' for me there.
But good on ya for those porterhouses!!!

TammyM

"Cindi wrote:
This week a new Raley's has opened in the area and they have some very good loss leaders.

Leading the pack

Porterhouse steaks down from $9.95 a pound to $3.48 a pound.

At that price I'd pare out the filets for the grill. The filets will
be small; 2-3 per serving, so cook them all. I wouldn't freeze the
filets, they'd cook up dry. Trim out the bones and grind the rest to
fill your freezer with some great burgers; you'll get one 8-10 ounce
burger per steak.. Freeze the bones for soup; some cold winter
weekend will make an 8 quart pot full of wonderful beef barley
'shroom.

Now you've doubled your bargain.

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
This week a new Raley's has opened in the area and they have some very good
loss leaders.

Leading the pack

Porterhouse steaks down from $9.95 a pound to $3.48 a pound. They do have a
limit so I have run by there with hubby to end up ith 12 steaks, frozen away
for when company arrives. They are about an inch thick cut, beautifully
marbled and look delicious. They aren't aged from the butcher shop but they
will certainly be a good meal. Not sure what we will make to go along the
side, I will follow along with what is fresh at the fruit stand.

We also did some stocking up with canned drinks at $1.99 a 12-pack which is
at least $1.00 a 12-pack.

Anyone else luck up on good prices this week at the supermarket?

Cindi




I like to keep things simple - some nice corn on the cob, a salad and if
the guests are big eaters, a baked potato also.

The best price I have seen in my area (Connecticut ) is the store's
usual price of $5.99 a lb for T-Bone OR Porterhouse. When they do go on
sale (in about 3 weeks) I will be stocking up. Starwood's sale price is
normally $4.50 lb.

Sheldon wrote:

"Cindi wrote:
This week a new Raley's has opened in the area and they have some very good loss leaders.

Leading the pack

Porterhouse steaks down from $9.95 a pound to $3.48 a pound.

At that price I'd pare out the filets for the grill. The filets will
be small; 2-3 per serving, so cook them all. I wouldn't freeze the
filets, they'd cook up dry. Trim out the bones and grind the rest to
fill your freezer with some great burgers; you'll get one 8-10 ounce
burger per steak.. Freeze the bones for soup; some cold winter
weekend will make an 8 quart pot full of wonderful beef barley
'shroom.

Or you could just not **** with them and cook porterhouse steaks.
It doesn't need to be rocket science.

-sw

Sqwertz wrote:
Sheldon wrote:
"Cindi wrote:
This week a new Raley's has opened in the area and they have some very good loss leaders.

Leading the pack

Porterhouse steaks down from $9.95 a pound to $3.48 a pound.

At that price I'd pare out the filets for the grill. �The filets will
be small; 2-3 per serving, so cook them all. �I wouldn't freeze the
filets, they'd cook up dry. �Trim out the bones and grind the rest to
fill your freezer with some great burgers; you'll get one 8-10 ounce
burger per steak.. � �Freeze the bones for soup; some cold winter
weekend will make an 8 quart pot full of wonderful beef barley
'shroom.

Or you could just not **** with them and cook porterhouse steaks.
It doesn't need to be rocket science.

This from Mr Creativity who can't just roast a chicken, oh no, he has
to stuff its skin with trash like it's a hefty garbage bag.

The OP planned on buying a dozen steaks. Freezing porterhouse is
pretty dumb, if a normal person ordered a porterhouse at a restaurant
and was served previously frozen they'd send it back... but then
you're not normal, you have chronic TIAD.

Sheldon wrote:

Sqwertz wrote:

Or you could just not **** with them and cook porterhouse steaks.
It doesn't need to be rocket science.

This from Mr Creativity who can't just roast a chicken, oh no, he has
to stuff its skin with trash like it's a hefty garbage bag.

The OP planned on buying a dozen steaks. Freezing porterhouse is
pretty dumb, if a normal person ordered a porterhouse at a restaurant
and was served previously frozen they'd send it back... but then
you're not normal, you have chronic TIAD.

Steaks freeze just fine. That they don't is just a figment of your
distorted imagination.

-sw

Ogh, you're so lucky.

We can't get ANY decent cut for under $10/lb.

Had a few last nite with company, grilled over lump charcoal . . .
.MMmmmmmm!


I have to satisfy my beef craving by buying top round and marinading
the hell out of it. It's okay, but a nice marbled ribeye would be
better.

wrote:

Ogh, you're so lucky.

We can't get ANY decent cut for under $10/lb.

My local butcher regularly has NY strip and T bones for
$8.30-$8.50 per lb. and his streaks are incredible,

"kilikini" wrote in
:

Dave Smith wrote:
wrote:

Ogh, you're so lucky.

We can't get ANY decent cut for under $10/lb.

My local butcher regularly has NY strip and T bones for
$8.30-$8.50 per lb. and his streaks are incredible

Our local butcher's stuff is cheaper than the supermarket, right now,
too, and it's fresh. Plus, it's only a 5 minute drive away and the
supermarket is a 15 minute ride. It's a little stinky in there - but
fresh cut bloody meat stinky, not rancid stinky like "The Dreaded Meat
Store" is. They also sell all kinds of seafood (but that's PRICEY)
and homemade sausage. It's not open on Sunday or Monday, though.
Hmmm, maybe we should go today?


Hmmmmmmmmmmmm, we had porterhouse steaks and frozen veges (force dunked
into boiling water). Power has been out for most of the afternoon/night.


Obviously back on now.........


Last night we had the same (blackouts)....... I fired up the Weber to
cook dinner.

Tonight I used the $50 BBQ sitting all forlorn and lonely out on the
deck, knowing that it's days are numbered. It gave us boiling water, and
it cooked the steaks medium rare. It can retire happy :-)

It's going to be replaced by a u-beaut stainless steel 4-6 burner with
all the bells and whistles!!





--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

kilikini wrote:


My local butcher regularly has NY strip and T bones for
$8.30-$8.50 per lb. and his streaks are incredible

Our local butcher's stuff is cheaper than the supermarket, right now, too,
and it's fresh. Plus, it's only a 5 minute drive away and the supermarket
is a 15 minute ride. It's a little stinky in there - but fresh cut bloody
meat stinky, not rancid stinky like "The Dreaded Meat Store" is. They also
sell all kinds of seafood (but that's PRICEY) and homemade sausage. It's
not open on Sunday or Monday, though. Hmmm, maybe we should go today?

My butcher does not have a lot of variety, but the stuff he sells is excellent
quality and at good prices. They are primarily into smoking and make terrific
bacon and sausages. He only has chicken occasionally. They makes a great
breakfast sausage in a roll. Their bacon is the best I have ever tasted. and
about half the price of the inferior stuff at the grocery stores.

On May 14, 10:48�am, Sqwertz wrote:
Sheldon wrote:
Sqwertz wrote:

Or you could just not **** with them and cook porterhouse steaks.
It doesn't need to be rocket science.

This from Mr Creativity who can't just roast a chicken, oh no, he has
to stuff its skin with trash like it's a hefty garbage bag.

The OP planned on buying a dozen steaks. �Freezing porterhouse is
pretty dumb, if a normal person ordered a porterhouse at a restaurant
and was served previously frozen they'd send it back... but then
you're not normal, you have chronic TIAD.

Steaks freeze just fine. �

Of course they do, rock hard... but it's just plain dumb to freeze
*fresh* tender beef... you probably spend good money on fresh shrimp
too, and then freeze it, when you could have bought frozen shrimp much
cheaper..

On Tue, 13 May 2008 11:25:29 -0700 (PDT), Sheldon
wrote:

"Cindi wrote:
This week a new Raley's has opened in the area and they have some very good loss leaders.

Leading the pack

Porterhouse steaks down from $9.95 a pound to $3.48 a pound.

At that price I'd pare out the filets for the grill. The filets will
be small; 2-3 per serving, so cook them all. I wouldn't freeze the
filets, they'd cook up dry. Trim out the bones and grind the rest to
fill your freezer with some great burgers; you'll get one 8-10 ounce
burger per steak.. Freeze the bones for soup; some cold winter
weekend will make an 8 quart pot full of wonderful beef barley
'shroom.

Now you've doubled your bargain.

When big fat T-bone steaks are on sale here, you can sometimes get
ones with 6-7 oz filets. I cut them off and we eat them right away.
The loin part gets frozen - sometimes I BBQ them as is, but I usually
use them for stew or Swiss steak. The bones get frozen for stock, of
course, and after the stock is done I take the carrots, celery, and
parsnips (along with the stray bits of fat and meat) and cut
everything up for the dogs. Mix with some rice and you've got homemade
dog food.

I love when T-bones go on special.

Jo Anne