On Thursday, March 5, 2015 at 8:54:31 AM UTC-10, graham wrote:
> On 05/03/2015 7:06 AM, jmcquown wrote:
> > I was perusing the meat counter at Publix yesterday when I spotted a
> > couple of packages of cube (or is it cubed?) steaks. $6.79/lb! Good
> > lord! and no thank you!
> >
> > I know the price of beef has gone up but damn... when did such a tough
> > cut of meat become worth it's weight in gold? They had sirloin tip
> > steaks at the same price, which are also tough as nails but at least
> > they printed the word "marinate" on the label.
> >
> > Jill
> I've always been astounded at the cost of cubed beef for stewing in
> Calgary SMs. It is clearly shin beef that should be the cheapest cut
> available. Mum always bought it for stews and added some to the pork
> cuts when making brawn. In Australia it used to be called "gravy beef"
> (probably still is).
> Graham

My guess is that people found out that they could make more money by charging more money on meats. The days of cheap meats will vanish. Get used to eating more Spam! :-)

>
> --
> With mirth and laughter let old wrinkles come.
> And let my liver rather heat with wine,
> than my heart cool with mortifying groans.
> MofV: I/1