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U.S. Janet B.
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On Fri, 11 Jan 2019 16:24:09 -0500,
wrote:
> > "U.S. Janet B." > wrote
>>
> I got 3 beautiful, 4-pound Choice grade chuck roasts at Albertsons
>for $1.99/pound. Regular $4.99/pound. I'll Foodsaver 2 of them. I'm
>thinking about going back and getting maybe 5 or 6 more and grinding
>them for ground beef. There is very little fat on these roasts and
>just a blade bone so not much waste. The bones can be used to make
>stock. I'll just go direct to the butcher and tell him what I want.
>Pot roast with carrots and potatoes for dinner tonight!
>Janet US
>
>There's no such thing as very little fat in chuck.
>I'd filet out the bones for stock, trim away fat to suit, and grind
>the meat for burgers and meat loaf. When chuck roasts sell for $2/lb
>its at least half fat plus bone... not much lean, not good for
>braising. I see relatively lean boneless chuck roasts here on sale
>for $5-6/lb., and they are still too fatty for me. Sometimes there
>are fairly lean boneless chuck steaks at about $5-6/lb, I may buy
>those to grill outside or grind them for burgers. I haven't seen any
>decent chuck at $2/lb since 1960.
>For dinner tonight I'm roasting a ~3 pound hunk of boneless pork loin,
>was $1.79/lb for the entire loin, cut the 12 pounds into four roasts.
>with baked spuds and frozen spinach-kale blend. It's in the oven now.
>I buy the spinach-kale blend only because Popeye doesn't want to be
>too virile, Olive Oyl would be ascared of being split in two.
Yada. Yada. Yada.
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