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Posted to alt.food.barbecue
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Pork Shoulder.
On 3/23/2012 12:00 PM, bbq wrote:
> On 3/23/2012 9:49 AM, Shawn Martin wrote:
>> 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.)
>
>
> So true. I see boneless/skinless breasts frequently. Occasionally, I see
> thighs boneless/skinless. But skin on thighs with bone at 99 cents, yea,
> I been liking them much more the last couple of years. Removing the
> skin, if desired, is very easy. De-boning, not so easy for me. Maybe I
> need a better knife.
>
> The popularity of wings help subsidize the lower cost of thighs too. So
> thanks to those of you who frequently buy wings, whether at the grocer
> or at your favorite dine out place..
>
> BBQ
Amen about the wings. The best way to de-bone a thigh is after it cooked.
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