Osso Bucco

[Debsi]

Originally Posted by fluffypoopoo

Lol, unfortunately that goes for all low-class peasant food that has been re-introduced and brought to the forefront of haute cuisine.

Are the meats that were expensive when chicken wings and veal shanks were cheap comparatively less expensive now, I wonder?

[mainebrokerman]

Originally Posted by Debsi

Are the meats that were expensive when chicken wings and veal shanks were cheap comparatively less expensive now, I wonder?

you can buy chicken ...bnls chicken breasts as cheap as you could 35 yrs ago...…

pork on sale yes......ive seen pork butts go on sale for .98lb....

beef is higher....we use to sell bone in chuck roasts for .88lb

beef middle meats the rib eyes and sirloin strips and tenderloins are wayyyyy higher .. (grade for grade) for many reasons..... they've cleaned up the processing centers …. to exporting a lot to ….more restaurants demanding these steaks than 30 yrs ago..

thats the question too..... look at a restaurant menu 30 yrs ago compared to today..



however... even if you buy fresh ground chuck for 3.99lb thats still only 1.00 per 1/4lb patty uncooked...….
most cheeseburgers on menus now are over 8 dollars.... I paid 14.00 for one …. only beef on the menu ..



yesterday I was working in a store and had many requests for splitting marrow bones the long way ..called a canoe marrow bone cut...…
we looked online at restaurants and some are getting 30.00 for the new "delicacy" so we started putting out some canoe cuts in this store...

[jay5835]

I've never made it at home, though I used to make it in large pans in my catering days. Anyone know how many pieces I can fit in one layer in a pan that's 11"/28 cm across? Three?

[jlawrence01]

Originally Posted by mainebrokerman

you can buy chicken ...bnls chicken breasts as cheap as you could 35 yrs ago...…

pork on sale yes......ive seen pork butts go on sale for .98lb....

beef is higher....we use to sell bone in chuck roasts for .88lb

beef middle meats the rib eyes and sirloin strips and tenderloins are wayyyyy higher .. (grade for grade) for many reasons..... they've cleaned up the processing centers …. to exporting a lot to ….more restaurants demanding these steaks than 30 yrs ago..

thats the question too..... look at a restaurant menu 30 yrs ago compared to today..

.

I purchased pork butts for $0.79 and on rare occasions, pork shoulders for as low as $0.49. There is a local Kroger's manager who loves to mark down things the day after each holiday to get rid of it ... and I am very happy to help. Also, the pork roasts are MUCH leaner than when I was in the business 30 years ago where you usually had to trim off fat.

I would love to see ANY chuck roast under 42. That would be a "stock up" price for me.

Some of my best luck in meat purchases these days have been at the large Asian supermarkets chains (Seafood City, H-mart, Mitsuwa).. Often, their pricing is bizarre. Mitsuwa sometimes has ground beef in a 1# "family size" for $1.79 and some of the other places have oxtails for $3.49.

Osso Buco is so expensive as the supply of veal has diminished.