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re: Question for the OT grilling experts
Posted on 1/9/16 at 10:15 pm to Byrd_05
Posted on 1/9/16 at 10:15 pm to Byrd_05
My man!
Your butcher marks shite down that doesn't sell. Mine does it every morning at 9:AM. Try and be there when they do it and buy what they mark down. It is typically a big savings. It also makes cooking fun because you never know what you are going to get.
Your butcher marks shite down that doesn't sell. Mine does it every morning at 9:AM. Try and be there when they do it and buy what they mark down. It is typically a big savings. It also makes cooking fun because you never know what you are going to get.
1
Posted on 1/9/16 at 11:21 pm to Aubie Spr96
I love finding some good stuff in that pile of marked down meat. Even if I'm not going to use it that day. Just freeze it and use it later.
As for the guy that said chuck steaks I have to agree. Generally fatty as hell, aka flavorful and juicy and it's just not that expensive compared to the better cuts. It's not an aged ribeye by any stretch of the imagination but it's off the same damn animal and by god that animal is tasty.
As for the guy that said chuck steaks I have to agree. Generally fatty as hell, aka flavorful and juicy and it's just not that expensive compared to the better cuts. It's not an aged ribeye by any stretch of the imagination but it's off the same damn animal and by god that animal is tasty.
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