On Aug 25, 4:09 pm, T > wrote:
> 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