"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 12-14-2013, 03:19 PM   #11
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Quote:
Originally Posted by Dawgluver View Post
I agree, Addie. When I buy a big slab o' meat, I prefer to cut it up myself. One of the local grocery stores that prides itself for its meat, offers to cut and trim it for free. I did that once, and asked for the trimmings, they wouldn't give them to me. Plus they weighed and charged the full price of the meat pre-trimmed. I learned quickly.
That is when you put the trimmed piece back in the meat counter and get another one to trim yourself. What really ticks me off is that those trimmings that they refused to give back to you go into a bucket that he sells to a rendering company. So they are getting paid twice. Having been married to a pro chef, has it benefits. Hopefully I have passed on this information on to my children.

With all the information that is now available to us via the internet, there is no reason we should be getting ripped off.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-14-2013, 03:30 PM   #12
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,104
Quote:
Originally Posted by Addie View Post

That is when you put the trimmed piece back in the meat counter and get another one to trim yourself. What really ticks me off is that those trimmings that they refused to give back to you go into a bucket that he sells to a rendering company. So they are getting paid twice. Having been married to a pro chef, has it benefits. Hopefully I have passed on this information on to my children.

With all the information that is now available to us via the internet, there is no reason we should be getting ripped off.
Interesting, isn't it. Sort of a scam.

The butchers really shake their heads at me as I walk off with my full slab
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-14-2013, 03:39 PM   #13
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Quote:
Originally Posted by Dawgluver View Post
Interesting, isn't it. Sort of a scam.

The butchers really shake their heads at me as I walk off with my full slab
You never see good restaurants buy pre-trimmed or ground meats. They make sure they hire a chef that knows how to trim out their meat.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-16-2013, 01:33 PM   #14
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,839
Costco has them ready to roast. All you need are the little white hats for the bone tips.
Price is under $3.00 a LB.
__________________
Roll_Bones is offline   Reply With Quote
Old 12-16-2013, 04:04 PM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Quote:
Originally Posted by Roll_Bones View Post
Costco has them ready to roast. All you need are the little white hats for the bone tips.
Price is under $3.00 a LB.
Those little white hats are called "stockings." Easy to make yourself. A great project for the kids. A lot of butchers include them in your purchase, free. Good PR.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-01-2014, 07:04 PM   #16
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by Addie View Post
If the cost per pound includes the chine bone, they need to reweigh it without the bone or return that bone to you once it has been removed along with the roast. Make a note of the cost of the full roast before they cut it and then see what the cost is after it is removed. You can roast the chine bone along with your roast and let the kids pick off the meat or do it your self and place the bits and pieces in your gravy like you would the giblets of a turkey. There is a lot of flavor in that chine bone.
Here we'd pay the pre-boned price if we had it boned but could take the bone if we wanted it. No questions or arguments from the butcher (especially now that the legal requirements for the disposal of food waste is so expensive for businesses - yes, they have to PAY the renderers to take away the bones, etc., over here, according to my butcher!)
__________________
Mad Cook is offline   Reply With Quote
Old 01-01-2014, 07:32 PM   #17
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by Mad Cook View Post
Here we'd pay the pre-boned price if we had it boned but could take the bone if we wanted it. No questions or arguments from the butcher (especially now that the legal requirements for the disposal of food waste is so expensive for businesses - yes, they have to PAY the renderers to take away the bones, etc., over here, according to my butcher!)
That is the custom where I live in central New York State. The butchers in most of the local super markets and butcher shops seem flattered if you ask them for some additional information or service, no extra charge. I think they enjoy a chance to show off a little!

The choices are becoming more limited now that the butchers do not use sides of beef. Most stores use vacuum packed subprimal cuts. No more scraps and odd bits! I guess they all go straight into the hot dog hopper.

We do have a couple large markets that do not employ butchers anymore. The meat is prepackaged and priced in a factory miles away, that is a sad and disturbing trend. No bones, no fat, no custom cuts!
__________________
Aunt Bea is offline   Reply With Quote
Old 01-01-2014, 11:51 PM   #18
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
Crankin, How did your pork roast turn out? And how did you fix it to serve for New Years dinner.
__________________
Whiskadoodle is offline   Reply With Quote
Old 01-02-2014, 06:38 AM   #19
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Maybe it is just me, but I enjoy doing my own meat. Whether it is Frenching the bones of a pork roast, or beef rib, chicken legs, etc. The more you do it, the better you become at doing it. After doing it for 50 years, I have become really good at it. Aside from the three necessary knives, I also have a flexible boning knife. It makes the job go so much quicker and right down to the bone. Less waste. Don't be afraid to try doing it yourself and learning a new skill.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-02-2014, 05:43 PM   #20
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by Aunt Bea View Post
That is the custom where I live in central New York State. The butchers in most of the local super markets and butcher shops seem flattered if you ask them for some additional information or service, no extra charge. I think they enjoy a chance to show off a little!

The choices are becoming more limited now that the butchers do not use sides of beef. Most stores use vacuum packed subprimal cuts. No more scraps and odd bits! I guess they all go straight into the hot dog hopper.

We do have a couple large markets that do not employ butchers anymore. The meat is prepackaged and priced in a factory miles away, that is a sad and disturbing trend. No bones, no fat, no custom cuts!
As far as I know the only supermarket in my area which employs a proper butcher on site to cut to order is Morrisons. Sainsburys used to but not anymore. As you say, the meat all arrives pre-cut and packed. I'm lucky as there are two very good independent butchers in the village.
__________________

__________________
Mad Cook is offline   Reply With Quote
Reply

Tags
pork, roast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.