3 ms·
i kind of wish i had experienced grocery shopping back when all the weird cuts were cheap. these days, if anything what I would've considered off cuts growing
by bobthepanda 3y ago
i kind of wish i had experienced grocery shopping back when all the weird cuts were cheap.
these days, if anything what I would've considered off cuts growing up (wings, oxtail) are now more expensive than other parts in my area. I saw oxtails for $20 a pound the other day.
- sitzkrieg 3y agoagreed, i remember being able to get monster tri-tip cuts any store for a total steal
- throwup238 3y agoThey were cheap off cuts because almost no one wanted them. Oxtails got popularized by celebrity chefs so theres a lot more demand than the supply can handle now. Here in SoCal there’s such a large population of immigrants that use neck bones and chicken feet for stock that even those cuts have risen in price relative to the rest of the country. It’s gotten to the point where rib eye roasts and new york steaks are only a dollar or two a pound more expensive than meat for stock at my local halal market.
- bobthepanda 3y agoDamn. What's the food equivalent of the urban legend about firing blanks in the air to keep the rent down?
- ethbr1 3y agoThe other way of looking at that is that cheap weird cut meat prices were a consequence of inefficient meat allocation (supply of those ending up at retail grocery where there wasn't demand). So, ignoring the behind the scene details and holding cattle price constant, cheap weird cuts made well-known cuts more expensive (all cuts having to sum to price of cow). I believe the behind the scenes logistics system has gotten better at sending different parts of the cow to different places (e.g. restaurant, commercial packaged, etc) where there is demand. Case in point: most retail grocery doesn't do full butchering anymore, as it's been centralized upstream.