On 2016-09-23 11:01 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 9/23/2016 2:08 AM, Sqwertz wrote:
>>> On Fri, 23 Sep 2016 16:05:11 +1000, Jeßus wrote:
>>>
>>>> On Fri, 23 Sep 2016 00:47:22 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>> On Fri, 23 Sep 2016 01:09:37 -0400, jmcquown wrote:
>>>>>
>>>>>> On 9/22/2016 9:48 PM, Sqwertz wrote:
>>>>>>> On Thu, 22 Sep 2016 19:48:40 -0400, jmcquown wrote:
>>>>>>>
>>>>>>> You spent $5.89 for chicken breast?!?!? (They went on sale today for
>>>>>>> a mere $4.49 - still way too expensive).
>>>>>>>
>>>>>> Actually, no. I spent $7 for the chicken cutlets. What's the big deal?
>>>>>
>>>>> I meant $5.89 a POUND. That's expensve sondiering you could have cut
>>>>> them yourself for 1/3rd the price.
>>>>
>>>> I don't use chicken breast, but if I did I wouldn't pay less than
>>>> AUD$7.50 per pound (USD$5.73) for it.
>>>
>>> She is not buying overpriced free range, organic, feel good chicken.
>>>
>>> -sw
>>>
>> Of course I would have preferred to pay less. I didn't want to slice
>> chicken breasts into cutlets.
>
> Lazy non cook thinking.
>
>> They would have cost the same per pound
>> (if not more).
>
> not even close.
>
>> Less work this way. Butchers have to earn a living too,
>> ya' know.
>
> Grocery store butchers make the same pay regardless. They work by the
> hour.
>

Well yeah, but I think we are running on the assumption that boning,
slicing, pounding and packaging takes more time.... therefore... more money.