On 8/3/2019 9:35 PM, jmcquown wrote:
> On 8/3/2019 9:46 PM, graham wrote:
>> On 2019-08-03 7:11 p.m., jmcquown wrote:
>>> On 8/3/2019 8:49 PM, graham wrote:
>>>> On 2019-08-03 6:09 p.m., jmcquown wrote:
>>>>> On 8/3/2019 6:52 PM, Ed Pawlowski wrote:
>>>>>> On 8/3/2019 4:09 PM, dsi1 wrote:
>>>>>>> On Saturday, August 3, 2019 at 8:39:14 AM UTC-10,
>>>>>>> wrote:
>>>>>>>> On Saturday, August 3, 2019 at 11:18:23 AM UTC-5, Ed Pawlowski
>>>>>>>> wrote:
>>>>>>>>>
>>>>>>>>> Like chicken wings, popularity has jacked the price in recent
>>>>>>>>> years.Â* I
>>>>>>>>> used to buy brisket for $1.39, now it is $3.99 for a packer cut.
>>>>>>>>>
>>>>>>>>> https://tinyurl.com/yxe3os2z
>>>>>>>>>
>>>>>>>> Well, it didn't upset me as I've never seen it below $3.99 per
>>>>>>>> pound here.
>>>>>>>> Ever.
>>>>>>>
>>>>>>> Chicken wing must have been cheap back in the old days. We used
>>>>>>> to grill teriyaki wings and back then, people mostly stuck with
>>>>>>> cheap meat since we were poor folk. They were Frenched wings and
>>>>>>> they were quite tasty.
>>>>>>>
>>>>>>> https://photos.app.goo.gl/aCUi7UaQT3C122ENA
>>>>>>>
>>>>>>
>>>>>> I used to be able to buy wings for 5 cents a pound. Adjusted for
>>>>>> inflation, that would be 40 cents today. Not the 2.49 they get now.
>>>>>
>>>>> I never really understood the fascination with chicken wings.Â*
>>>>> Yeah, yeah, Buffalo and a bar and some hot sauce. Oh, and some
>>>>> bleu cheese dip and celery.Â* There's not much meat on chicken
>>>>> wings.Â* But hey, as bar food it worked. And caught on.
>>>>>
>>>>> Same thing with flank steak.Â* Suddenly needed for things like
>>>>> fajitas or Chinese beef & broccoli so the price skyrocketed.Â* Mom
>>>>> used to buy it for 39 cents/lb.Â* Last time I checked it was
>>>>> $14/lb.Â* A very tough cut of meat that has to be marinated (or, I
>>>>> supposed these days soux vide) and very thinly sliced when
>>>>> served.Â* Otherwise it's expensive shoe leather.
>>>>>
>>>>> Jill
>>>> I have never understood the high price for "stewing beef", which is
>>>> mostly shin, and what should be the cheapest cut.
>>>
>>> Well, I've never seen what you call shin beef.Â* Anything labelled
>>> "stew beef", however, I know will be very tough and I've no idea why
>>> it costs so much.Â* I don't purchase it.
>>>
>>> Jill
>> It's obvious where it originates on the animal. In the UK it's called
>> "shin" and in Australia I saw it called "gravy beef". It is extremely
>> tough and needs long cooking. My mother used it for stews that often
>> simmered all day.
>
> I hear you, but I don't find cuts labelled that way in any of the
> states I've lived in.Â* Nothing called "shin" or "gravy beef". Stew
> beef, yes. I don't buy stew beef because I'm not willing to pay more
> for someone to cut an extra tough cut of beef into chunks for me.Â* I
> buy a nice roast and cut it into pieces myself.Â* I know the cut
> because I selected it.Â* I am not familiar with "shin beef" but it
> sounds like it's on the bone. Shin bone.Â* Doesn't sound like it would
> have a lot of meat on it.Â* Not familiar, sorry.
>
> Jill
Â* I do the same as you . When we get a good sale on meat I buy the big
cuts and cut them up them into the sizes we like , and always make some
into chunks that can be used for stews/fajitas/stir fry . Unfortunately
they don't usually have the best sales during tourist season . Tourists
ain't interested in 15 pound eye of rounds , they're after ribs , steaks
, and poke chops .
--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !