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36 Butcher's Suggestions
For Cutting Meat Bills |
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1. Buy a good cookbook. Familiarize
yourself with cheaper meat cuts.
2. Have at least one meatless
day each week - serve substitutes.
3. Trade budget-stretching meat recipes with friends, neighbors,
relatives.
4. Avoid expensive canned and frozen "convenience"
meats. |
5. Watch ads & stock up on
genuine meat bargains. Keep your freezer full.
6. Buy meats in economy "family-packs" when possible.
Divide and freeze for specific uses.
7. Stretch hamburger meat by adding bread crumbs, chopped onion,
egg and seasonings. Shape into patties and grill.
8. Buy beef by the "half" or "quarter". Have
it professionally cut and store in your freezer. Sell or trade
excess with your neighbors.
9. To avoid excessive shrinkage and waste, cook long-cooking
meat over low or moderate heat or in 325 degree oven.
10. Use a meat thermometer to determine doneness. This prevents
overcooking, shrinkage and drying out of meat. |
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11. Well trimmed meat weights less,
costs less. Shop around and find the markets that do the best
trimming job.
12. Extend meat loaf and other ground-beef dishes with mixed
vegetables, mashed white or sweet potatoes, rice or pasta.
13. Reduce amount of meat in such recipes as stews, casseroles,
chili and spaghetti sauce. Increase sauce and vegetable.
14. For freshest meats, shop early on days when stores are busy
- generally mid to end of week. Avoid mornings after long weekends.
15. Stir-frying stretches meat and it's fast too. To cut into
thinnest slices, partially freeze the meat. Use round and flank
steaks.
16. Use "chunky" style soups over potatoes or pasta
in place of meat.
17. Substitute small bone chuck steak for sirloin or top round.
Sprinkle with meat tenderizer before broiling or barbecuing.
18. Rush purchased meat to refrigerator or freezer to avoid spoilage.
19. To avoid wasting hamburger, freeze as patties instead of
as a chunk.
20. Save tough rinds from ham, bacon or hocks. Tuck into potato,
rice or noodle casseroles & bake for meaty flavor. Discard
before serving.
21. Unless you want the bone for soup, a boneless ham usually
costs less.
22. Save & freeze all meat bones and trimmings. Use in soups
and stews.
23. Buy large cuts of meat (chuck & pork roasts; thick steaks
& ham), when on sale and cut up for a variety of uses.
24. Marinate, tenderize or braise less tender cuts of meat before
cooking.
25. Try less expensive "organ" meats: liver, heart,
brains, kidney, tripe.
26. Buy luncheon meats unsliced in a chunk. Slice them yourself
& save.
27. Buy bacon ends in economy sizes; divide and freeze. Cook,
then combine with scrambled eggs - much cheaper than perfectly
sliced bacon.
28. Get acquainted with your market's meat cutter. He can alert
you to unadvertised specials and give you good cooking and saving
tips.
29. Slice roasts and ham thin. Two thin slices look like more
on the place than one thick one.
30. You require less ground-meat mixture per serving if you use
it to stuff tomatoes, green peppers, cabbage leaves and any type
of squashes.
31. To avoid "freezer burn", which dries out and toughens
meat, rewrap all market-packaged meats in airtight freezer wrap.
32. Save cooking liquid from New England boiled dinner, smoked
pork shoulder or brisket. Use for lentil, pea, potato or barley
soup.
33. Save all scraps of meat leftovers. Then grind or chop them
& mix with salad dressing, relish, celery & onion for
sandwich spreads and dips.
34. Make gravy from drippings. Serve on biscuits, toast, pasta,
rice, etc.
35. Dice cooked meat leftovers, mix with barbecue sauce &
serve in buns.
36. Save on "outdated" meats, but freeze or serve as
soon as possible. |
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