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bbq

On 3/22/2012 1:09 PM, Sqwertz wrote:
> On Thu, 22 Mar 2012 12:45:36 -0500, bbq wrote:
>
>> On 3/22/2012 11:53 AM, wrote:
>>> On 20-Mar-2012, > wrote:
>>>
>>>> On Tue, 20 Mar 2012 21:57:23 GMT, wrote:
>>>>
>>>>> The best buy around here right now is whole
>>>>> boneless pork loins at $1.99/lb.
>>>>
>>>> Which is a shame because I'd be happy paying that price or even a
>>>> little more for a bone-in full rack.
>>>>
>>>> -sw
>>>
>>> I'm going to guess that they're taking the bones and selling them
>>> as baby backs at elevated prices. Same store is getting $3.49 for
>>> the back ribs.
>>>
>>
>> That's what they do around here. Cut the bones off and sell the
>> babybacks for $4.99/lb. But not to me!!!!
>
> That's why I was saying I'd pay a little more. Note that there is
> another part of the whole loin rack that gets trimmed off and used for
> ground pork. So the loin is not all baby and boneless loins - there
> is some waste that is not sold as either.
>
> So I'm saving them the time and trouble of making three different
> products out of one, and the extra packaging expenses.
>
> -sw

They ruin chuck roasts to by selling them boneless. I asked a meat
clerk "why do they ruin chuck roasts by removing the bone? He gave me
some goofy answer (admitting he didn't really know) that he thinks a
cost efficiency reason. Never did understand what he meant. How can it
be more efficient to remove a bone?

BBQ
--
Vegetarian

An old Indian term for poor hunter...