On 3/22/2012 2:54 PM, bbq wrote:
> On 3/22/2012 1:09 PM, Sqwertz wrote:
>> On Thu, 22 Mar 2012 12:45:36 -0500, bbq wrote:
>>
>>> On 3/22/2012 11:53 AM, wrote:
>>>> On 20-Mar-2012, > wrote:
>>>>
>>>>> On Tue, 20 Mar 2012 21:57:23 GMT, wrote:
>>>>>
>>>>>> The best buy around here right now is whole
>>>>>> boneless pork loins at $1.99/lb.
>>>>>
>>>>> Which is a shame because I'd be happy paying that price or even a
>>>>> little more for a bone-in full rack.
>>>>>
>>>>> -sw
>>>>
>>>> I'm going to guess that they're taking the bones and selling them
>>>> as baby backs at elevated prices. Same store is getting $3.49 for
>>>> the back ribs.
>>>>
>>>
>>> That's what they do around here. Cut the bones off and sell the
>>> babybacks for $4.99/lb. But not to me!!!!
>>
>> That's why I was saying I'd pay a little more. Note that there is
>> another part of the whole loin rack that gets trimmed off and used for
>> ground pork. So the loin is not all baby and boneless loins - there
>> is some waste that is not sold as either.
>>
>> So I'm saving them the time and trouble of making three different
>> products out of one, and the extra packaging expenses.
>>
>> -sw
>
>
> They ruin chuck roasts to by selling them boneless. I asked a meat clerk
> "why do they ruin chuck roasts by removing the bone? He gave me some
> goofy answer (admitting he didn't really know) that he thinks a cost
> efficiency reason. Never did understand what he meant. How can it be
> more efficient to remove a bone?
>
> BBQ
It's because the younger crowd has been brainwashed into thinking that
the bone contributes nothing to the party, so why pay for it. (Same
thinking that drives up the cost of chicken breast (easily the most
tasteless part of the bird) but keeps those wonderful thighs a bargain.)