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I have also noticed that when the price of gas was going up, food also went up. Now that gas has gone back down, when do the prices go down? That's pure profit built in.
I don't do frozen chicken and I buy at the meat counter when boneless/skinless chicken breasts are under $2 per pound - varies from $1.79 to $1.99 in my area.
I have also noticed that when the price of gas was going up, food also went up. Now that gas has gone back down, when do the prices go down? That's pure profit built in.
tom,,,look more closely,,,at grocery store flyers or stop shopping at whole foods
boneless chicken breasts have been selling for under 2.00lb on sale
even at 1.79lb
this is the same as it was 30 years ago ...
pork is also cheap..
buy the whole boneless pork loins at 1.99lb and slice into chops- very easy!!
or look for the sales of pork chops for 1.99-2.49lb
beef has gone up because of exports,,, but look for the sales
pork and chicken is still cheap,,,,and compared to 6 months ago ,,it is much cheaper
I suspect that you have never actually cooked with chicken fat. It is the WORST.
I do it all the time. I use the 59c chicken, as described in the post in which I recommended it. Actually, there is usually insufficient fat in the chicken, and I have to add some vegetable oil to give the onions a good start.
Not mine. I can always get ten-pound bags of frozen leg quarters, never more than 59c a pound -- often less. That's even cheap for salt water. Throw one in a pot of simmering veggies, and season it appropriately for curry, wat, paprika, gumbo, tetrazzini, whatever.
I'm not going to complain about paying 59c a pound for injected salt water, when people I know are paying more than 59c a pound for bottled drinking water, which I get out of the tap free.
Amen! Tried to rep ya again but gotta spread the love!!!
I have also noticed that when the price of gas was going up, food also went up. Now that gas has gone back down, when do the prices go down? That's pure profit built in.
You might not be old enough to remember, but the same thing happened to chocolate (candy bars) back in the late 70's/early 80's when sugar went sky high in cost....they jacked up the price of all of them, but when the price of sugar came back down, the cost remained inflated.....
HEB here in Tx has frozen chicken that is processed locally, I'll stick with that and the butcher counter fresh.
After the dog treat deaths out of China, I would be worried to be buying chicken for human consumption processed there....
Kind of off topic - but chicken wings are the WORST. Chicken wings used to be the leftovers of the chicken nobody wanted to buy. Now they are ridiculously expensive.
It's not a lot if you stretch a one-pound leg quarter into four or five servings. Keep your meat consumption down around 3 ounces per serving, and you can stop worrying about things like that.
Use meat as a condiment, to give a dish the body it needs to be satisfying, which a vegetarian dish lacks. The fat that's in the skin takes care of the medium for sauteeing the veggies before you set them to simmer.
don't ya love people that pay 6.99lb for a boneless chicken breast at whole foods and feel good about it ...preach how you are paying too much at .59lb?????
meat muscle is 75% moisture, another few % doesnt bother me at all,,knowing they gave them one last boil/bath to kill bacteria,,because if someone ever gets sick,,,the chicken companies and grocery stores are out to kill us..
It's extra salt (added to almost everything) that we don't need.
Quote:
Originally Posted by puginabug
It's not just the water/salt water injected into the chicken that irritates me. It's the enormous amount of fat that is still attached!! As Troutdude mentioned earlier, it's sloppy, bad butchering IMO.
I don't think, it's sloppy butchering. It's a butchering for maximum profit.
Did you noticed how meat is being packaged? All bad parts (bones, fat) are hidden in the bottom, and/or covered by label.
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