For those who enjoy shopping on a budget, this little guide is packed full of money saving tips. Knowing who to talk to and where to look for high quality cheap meat can save you a bundle, and boy does the money you save sure add up quick!
Follow these simple instructions to put some extra money in your wallet and some extra meat on your dinner table.
Ask to speak with the butcher at your local grocery store. A good butcher can help you save a substantial amount of money on your food expenses. Butchers are noticed, working mostly behind the scenes, but their expertise and advice cannot be over-emphasized. More often than not if you simply ask your local butcher for the best deals on meats he or she will be more than happy to provide you with assistance. Whether the advice you receive is about the best meat cuts or the most creative way to prepare it, you can count on this expert advice to go a long way towards your wallet and the quality of food you prepare in the kitchen.
Choose meat according to price per serving not price per pound. Many people decide on meats based on price per pound, what they fail to realize is that 1 pound purchased meat does not equal 1 pound of served meat. Much of this weight may be made of Bones and Fat.
Find meats which have been stamped with the U.S. Department of Agriculture shield, the shield will have the label "USDA" on it. Although the quality of nutrition found in USDA meat is the same as all other meats, the flavor is notably different. Tastes are classed in the following 4 types: U.S. Prime, Choice, Good and Commercial.
Take all the bones from your meat and put them aside for later use. Bones can be used as a base to make wonderful soups. By using all of your meat you are increasing the amount of food you're able to use per pound of food you buy. Put simply, you will get more bang for your buck.
Buy boneless meat if you do not plan to use the bones. The belief that you get more meat per dollar if you buy whole chickens instead of boneless chicken is in most cases false. Boneless meat typically has as much as 2 times more servings per pound than meat on the bone.
How tender and fat or lean your meat is as well as how tender it is will be determined by the Grade of USDA meat you choose If you purchase standard beef cuts that are not USDA grade try to use these meats in slow cooked stews, or any recipe which requires prolonged cooking Check for meats with fat which is "marbled" throughout the meat, this sort of meat should also be silky in texture and will have the most flavor
Bones should be red where they are cut, and the fat should be white As a general rule, avoid meats with fats that are tinted a deep yellow