jsaaz23 Thighs are so much better than breast in my mind. Especially if you aren’t adding any pork fat. Great choice of seasoning to protein!
Chicken prices
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johnsbrewhouse awesome! We call pork loin moose Weiner in our house cause my boys used to not like it after the name change they loved it lol.
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johnsbrewhouse said in Chicken prices:
Paid $6.77 lb. for ribeye today
I hope you bought as much as you could and vac sealed them to use at a later date. I love having a “reserve” in the freezer, ya never know when your going to want a steak
hey vegetarians, my food poops on your food!
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johnsbrewhouse That’s a fantastic ribeye cost. The loin price is $.10 under ours. Very good purchase on both.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
kyle I only buy when they go on sale. We have my son-in-law, daughter and granddaughter living with us currently until their new house get finished. The two freezers are pretty full, my problem I’ve got to get busy with my frozen trim and get it into sausage or burger.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
johnsbrewhouse Picked up some ribeyes a couple of weeks ago at $4.77 a lb, they limited it to two packages.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
bocephus I always love those limits, I like to tell them you can sell them to me now or I just keep walking back into line, I have lots of time and someone to watch the cart while I walk to the truck with each load.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
johnsbrewhouse John was $6.77 for select grade?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
Denny O That’s about all we get now, one didn’t have a grade stamp on it, bagged with a different IBP brand out of the same case. They are certainly better than the old selects used to be, I would have graded them as choice with the fat marble. Plenty of fat for me and tender.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
johnsbrewhouse Take the packing house cryovac bag and stick it in the fridge for 30 to 60 days. do not open it! I will wet age the whole muscle meat bag that long before I whack it up and freeze it.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
Denny O We don’t have that much storage space even with my two fridges. I cut all of our meat within a week and chamber seal it and in the freezer it goes. Most of the primals have sat at the distributors for at least two weeks before they hit the store and then they sit there for sometimes a week or more in the cases on the pallet in the back before they put them on sale. Right now with two families living here, fridge space is at a premium, and freezer too. We have three fridges right now and two freezers. Both my freezers are full.
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