T said:So I noticed something this weekend. I'd been tired of buying ground
meat at the nearby Shaw's (Which closes September 1st and good
riddance!) that turned brown an hour after it was purchased.
Seems they're starting to revive the tradition of cutting sides of meat
and doing custom grinds at local venues now. And it's cheaper.
I got a 2.69 pounds of lean ground sirloin for $8.00, or $2.97 a pound.
The supermarket charges near $5 a pound for 80/20 meat.
Ground pork is slightly cheaper.
I'm seriously loving it.
I've never been impressed with Shaw's, expensive, often a bit stinky,
and far too often spoiled veggies and moldy cheeses on the shelves.
I started buying meat from a local butcher too, now that we have a
good one in town again. Better prices, better flavor, and higher
grade than what Shaw's or Hannaford sells.
Speaking of Hannaford, I inquired as to what the difference was
between their choice beef and their "Angus Pride" beef other than
steer breed and price. The answer was in a nutshell that there are
different grades of choice, and that the "Angus Pride" is the highest
grade choice. I've never heard of USDA grades having sub-grades.
The absolute cheapest ground beef that can be had here is 75/25 for
$1.99/lb on sale in the supermarket. For $2.99/lb the local butcher
shop has very flavorful freshly ground sirloin. They grind beef at
least four times a day, so when they say freshly ground the mean it.
The ground beef they sell is at least 90% lean, probably closer to
95%.
Jessica
