|MOO !! Look! It's a BEEF!!|
The general rule with meat is that the more the butcher does for you, the more you are going to pay. Even though very few grocers butcher their own meat today (yes, it is almost all done at the factory slaughter
|where the different cuts come from|
Ground beef can be a real savings in this area if you follow my tips given in this previous post that talks all about how to save money on ground beef. Sure you can get ground beef for maybe $3 a pound right now, but this is usually 73/27 beef which means that 27% of the ground beef is fat. When you cook this off, you are going to lose a quarter of the beef's weight to fat. You also have the addition of added sinew, "pink slime" and bits of bone that make their way into the ground beef. Now when making a burger, you do want a higher fat content to the beef so that you will have a juicy burger, but if you have too much, you will have a huge fire on your grill as the fat hits the hot coals and flares up. Burgers should only have AT MOST 20% fat. when making your own ground beef from a whole cut roast, you control how much fat is in the finished product. You will also avoid he higher chance of e-coli contamination prevalent in ground beef.
So, when buying a cut of beef, I suggest you look to getting a larger cut of beef and doing your own cutting. Sure, you may be unsure at first what you are doing, but with a little patience and practice, you will be able to do it. You will also be getting a better cut and you will have a little more control over the quality of what you are making.