Saving money on meat
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Does anyone else find it strange that whole-boneless pork loin can sell for $2.00 a lb and other cuts with more waste i.e. bone-in cuts and fatty cuts can cost double that per lb?
processhead there are a few reasons why this might be. Generally, when hogs are being processed every loin is saved. I’m speaking mostly about boneless loins here. Canadian style bacon isn’t all that popular in the US. Also, loins are not often used for value added products like bacon, ham or sausage. They can be sold conveniently as whole loins directly to the home consumer because they are readily available and easy to market. Other cuts are more desirable to producers for making value added products (bacon, ham and sausage). Things like ribs, are often valued by restaurants and are very popular with consumers during certain times of year. Anytime ribs are in season, a lot of loins (and bellies) need to be boned out. This leaves the loins as basically a byproduct of ribs. People also tend to buy more then just one rack of ribs at a time. Loins on the other hand stretch much further being entirely meat. This leaves producers with surpluses of loins at times. When less ribs are needed in the supply chain, loins can be marked bone-in. A lot just boils down to supply and demand.
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processhead there are a few reasons why this might be. Generally, when hogs are being processed every loin is saved. I’m speaking mostly about boneless loins here. Canadian style bacon isn’t all that popular in the US. Also, loins are not often used for value added products like bacon, ham or sausage. They can be sold conveniently as whole loins directly to the home consumer because they are readily available and easy to market. Other cuts are more desirable to producers for making value added products (bacon, ham and sausage). Things like ribs, are often valued by restaurants and are very popular with consumers during certain times of year. Anytime ribs are in season, a lot of loins (and bellies) need to be boned out. This leaves the loins as basically a byproduct of ribs. People also tend to buy more then just one rack of ribs at a time. Loins on the other hand stretch much further being entirely meat. This leaves producers with surpluses of loins at times. When less ribs are needed in the supply chain, loins can be marked bone-in. A lot just boils down to supply and demand.
Deepwoodsbutcher
That makes perfect sense. Someone, somewhere, right now is probably trying to figure out a new value added product and market for boneless pork loins right now.
Personally, I really like bone-in pork chops and would be more inclined to buy a whole pork loin in that form, but seldom see them. I am probably in the minority though.Paul
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Deepwoodsbutcher
That makes perfect sense. Someone, somewhere, right now is probably trying to figure out a new value added product and market for boneless pork loins right now.
Personally, I really like bone-in pork chops and would be more inclined to buy a whole pork loin in that form, but seldom see them. I am probably in the minority though.processhead a lot of times bone-in loins are packaged in twin packs. Also, since they are more difficult to cut without a saw, you rarely see them on the shelf. I’m sure your butcher will be more then happy to sell you whole bone-in loins and cut them up for you. Just one of those things you need to ask for.
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Deepwoodsbutcher
That makes perfect sense. Someone, somewhere, right now is probably trying to figure out a new value added product and market for boneless pork loins right now.
Personally, I really like bone-in pork chops and would be more inclined to buy a whole pork loin in that form, but seldom see them. I am probably in the minority though.processhead thought I’d add that this is in fact a job some people have. Meat scientists develop new ways of cutting and merchandising. For example the flat iron is actually relatively new. Top blade wasn’t always sold this way. Things like teres major and Vegas strip steak are other examples of “new” cuts. Essentially, these people have extensive knowledge about animal anatomy and muscle structures. From there they develop ideas on how to make use of various parts in a marketable way. Even coming up with fancy sounding names to intrigue the consumer. It’s all about how the customer perceives things. In some places you’ll see boneless pork loins cut into “country style boneless ribs”. It’s an always evolving industry with fads and trends like every thing else. If the Food Network or social media cooks start showing different cuts, the demand rises and prices go up. This happened not long ago with flank steaks and skirt steaks. Things that used to be cheap, become popular and more expensive.
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With rising prices, what tips and tools are you using to get more for your money? I’ve gone as far as buying and butchering a live steer to save on cost. Do you make use of less popular/ cheaper cuts, eat less meat or buy in bulk? Everyone likes to get a good deal, let’s see your money saving ideas.
Deepwoodsbutcher I make 20lb batch of jerky, buying bulk eye of round from Costco. I then sell most of my product and eat the rest! I also buy full sirloin from Costco, with pork butt and pork belly and make snack sticks. I also sell most of them and eat the rest! With the lot of the extras of meat, I’ll make cured meats, or fresh sausage, burgers…etc. etc…freeze, vac pack , label and store in freezer!
Love it! -
I buy a half a beef every year now price around here is 3 dollars hanging weight it is red angus grass fed grain finished not allways the most tender but a crockpot fix’s everything the last one I had cut up and vacuum sealed was 79 cents a pound which I don’t think is bad last a hole year what people don’t understand is just because it hangs at 200 you don’t have 200 in the freezer the guy I get mine from sells hamburger for 5 dollars a pound and has a hard time keeping it in stock as far as pork I buy butts on sale when they were 99 cents I got 100 pounds I can make sausage or ground pork out of them when loins go on sale we buy 6 or8 that makes pork chops and roast Chicken wasn’t bad for a long time now it is going nuts so we have Ben buying what is on sale love wings but refuse to pay more for them than breast so I have Ben eating drumsticks and thigh’s with chicken on the run
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With rising prices, what tips and tools are you using to get more for your money? I’ve gone as far as buying and butchering a live steer to save on cost. Do you make use of less popular/ cheaper cuts, eat less meat or buy in bulk? Everyone likes to get a good deal, let’s see your money saving ideas.
Deepwoodsbutcher Hey there, good to hear that you are buying in bulk. I’ve been buying in bulk from a local butcher for a while now. I was so sick of the grocery store prices and the quality of the meat. This way I know I’m getting homegrown meat, all from around the area where I live.
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Deepwoodsbutcher I make 20lb batch of jerky, buying bulk eye of round from Costco. I then sell most of my product and eat the rest! I also buy full sirloin from Costco, with pork butt and pork belly and make snack sticks. I also sell most of them and eat the rest! With the lot of the extras of meat, I’ll make cured meats, or fresh sausage, burgers…etc. etc…freeze, vac pack , label and store in freezer!
Love it!pepperettes Are you a small producer then? Or do you have some other way of dealing with the legalities of selling processed meat? As I’m getting my hobby shop around, I’d be interested to hear about what licensing or permits you may have needed.
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Deepwoodsbutcher
That makes perfect sense. Someone, somewhere, right now is probably trying to figure out a new value added product and market for boneless pork loins right now.
Personally, I really like bone-in pork chops and would be more inclined to buy a whole pork loin in that form, but seldom see them. I am probably in the minority though.processhead I’m with you on the bone in chops. One of my favorites.
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What a great idea for a livestream or video for meatgistics. How to break down a … bulk sirloin or pork butt or other large piece. I know you can find them on YouTube but it would be cool to have a butcher and jonathan go through the process.
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What a great idea for a livestream or video for meatgistics. How to break down a … bulk sirloin or pork butt or other large piece. I know you can find them on YouTube but it would be cool to have a butcher and jonathan go through the process.
samspade It’s really not that hard. I break primals down because it much cheaper and I get the product that I want for a much cheaper price. I buy to rounds and break out the different cuts, it take a bit of time, but you follow the muscle groups. There are lots of references out there on butchering animals and cuts. Good knives and a good saw and a bit of work and you can do it too.
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What a great idea for a livestream or video for meatgistics. How to break down a … bulk sirloin or pork butt or other large piece. I know you can find them on YouTube but it would be cool to have a butcher and jonathan go through the process.
samspade top sirloin is one of my favorite subprimals to work with. A lot of different ways to use it. I would like to watch that on live stream too.
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samspade It’s really not that hard. I break primals down because it much cheaper and I get the product that I want for a much cheaper price. I buy to rounds and break out the different cuts, it take a bit of time, but you follow the muscle groups. There are lots of references out there on butchering animals and cuts. Good knives and a good saw and a bit of work and you can do it too.
johnsbrewhouse yeah I have watched a couple vids. I was thinking about a guy at home that has knives and wants to break down and package cuts for himself. Some of those are nice to watch but i dont have a bone saw nor would i use one enough to justify the cost. I was thinking just about a purchase that might save a couple bucks and would be fun to try .
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processhead thought I’d add that this is in fact a job some people have. Meat scientists develop new ways of cutting and merchandising. For example the flat iron is actually relatively new. Top blade wasn’t always sold this way. Things like teres major and Vegas strip steak are other examples of “new” cuts. Essentially, these people have extensive knowledge about animal anatomy and muscle structures. From there they develop ideas on how to make use of various parts in a marketable way. Even coming up with fancy sounding names to intrigue the consumer. It’s all about how the customer perceives things. In some places you’ll see boneless pork loins cut into “country style boneless ribs”. It’s an always evolving industry with fads and trends like every thing else. If the Food Network or social media cooks start showing different cuts, the demand rises and prices go up. This happened not long ago with flank steaks and skirt steaks. Things that used to be cheap, become popular and more expensive.
Deepwoodsbutcher You are so spot on I remember the round steak, 7 bone roast, and the skirt steak was trash for hamburger before it was renamed fajita.
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Deepwoodsbutcher
That makes perfect sense. Someone, somewhere, right now is probably trying to figure out a new value added product and market for boneless pork loins right now.
Personally, I really like bone-in pork chops and would be more inclined to buy a whole pork loin in that form, but seldom see them. I am probably in the minority though.processhead said in Saving money on meat:
I am probably in the minority though
If you are then I will climb in that boat with you. For CB the boneless is the way to go, but I completely agree with the pork chops.
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Deepwoodsbutcher I watch ads more now for small mom and pop meat stores, they seem to have better specials on meat. Also at the big supermarkets around me, there is a ‘‘quick sale’’ cooler In the meat and dairy departments and have carts full of dry and can goods in the other departments. Its for food that is getting close to its best by or sell by date. You can usually find good deals
kyle That is what I am doing too, only sale meat and buying as mush as allowed and vac sealing and freezing.
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johnsbrewhouse yeah I have watched a couple vids. I was thinking about a guy at home that has knives and wants to break down and package cuts for himself. Some of those are nice to watch but i dont have a bone saw nor would i use one enough to justify the cost. I was thinking just about a purchase that might save a couple bucks and would be fun to try .
samspade Cordless sawzall with a dedicated blade. You really don’t need anything special. Metal or demo blades work really well, they can be washed in the dishwasher or hand washed the oiled until the next use.
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samspade Cordless sawzall with a dedicated blade. You really don’t need anything special. Metal or demo blades work really well, they can be washed in the dishwasher or hand washed the oiled until the next use.
johnsbrewhouse said in Saving money on meat:
samspade Cordless sawzall with a dedicated blade. You really don’t need anything special. Metal or demo blades work really well, they can be washed in the dishwasher or hand washed the oiled until the next use.
You can find stainless steel blades as well
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johnsbrewhouse said in Saving money on meat:
samspade Cordless sawzall with a dedicated blade. You really don’t need anything special. Metal or demo blades work really well, they can be washed in the dishwasher or hand washed the oiled until the next use.
You can find stainless steel blades as well
Deepwoodsbutcher That’s what I have for my sawzall, I have some 9" and some 12" stainless steel. Cost wasn’t too bad off Amazon, came in a assorted package.
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