CONFESSIONS
OF A BUTCHER, Eat Steak on a Hamburger Budget and Save $$$
Author: John
Smith
Genre:
Non-fiction, Frugal Living, Cookbook, Butchering
As I
listened to the early morning news shows talking about how meat prices were
escalating I thought of this book. I’ve
actually owned it for several years, but periodically refer back to it.
I first
became familiar with it after I had spoke with a few butchers on how to cut
large pieces of meat to meet my family’s needs for lower prices. One of them
recommended this book. To this day I
thank him.
The hundred
or so pages explain how often various cuts of meats ranging greatly in price
are actually all the same piece of meat.
He explains how to cut, or substitute a far less expensive piece of meat
for the same taste at a much lower price.
Here is an
example of the information included in the book to give you an idea of the
savings you could reap with just the knowledge in this book.
From page 7:
“The rib eye is the same cut of beef as the prime rib or rib steak but without
the bone. Both the rib steak and prime
rib are quite a bit cheaper than the rib eye (often two to three dollars a
pound cheaper). Purchase whichever is cheapest.
If prime rib is cheaper ask the butcher to cut it into steaks for you.”
He then goes
on to say that the eye of chuck steak, which is even cheaper than the other
meats previously listed, is basically the same cut of meat as rib eye. That it does have a little more marbling and
may be slightly smaller, but they are the way to go for a good grilling steak
at a much more reasonable price.
Since
reading this years ago we’ve learned how to cut a good quality chuck roast into
nice steaks, especially if we are marinating, for the charcoal grill.
The book
deals with various cuts of beef, lamb, veal, pork, and chicken (did you know a
roasting chicken is just a fat frying chicken?—compare the prices of the two in
the grocery then go looking for a good size fryer to roast)
Later on in
the book are a few recipes. There are
several helpful hints on cutting up the meat yourself if your local grocery
does not have a butcher.
I would say
this little book is worth its weight in gold, but that would be short changing
the book because it is small and the money I’ve saved over the years from the knowledge
I gained from is worth far more than that.
Jan who says
save serious cash on meat costs and feed your family well in OK
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