Not trying to dox myself so I'm not gonna say where exactly I work but yeah it's at a grocery store. Wondering about quality of meat at places and stuff? I'm your guy.
Not trying to dox myself so I'm not gonna say where exactly I work but yeah it's at a grocery store. Wondering about quality of meat at places and stuff? I'm your guy.
How come the price differential between more expensive cuts and less expensive cuts is so much smaller for the cheaper brands and grocery stores? It seems like eye round, brisket, or tritip will be like $5 and a ribeye or strip steak only slightly more at $7 or $8. At fancier stores that sell better stuff, the cheaper cuts will only be slightly higher in the $5-7 range, but the steaks are all $14+.
I can't exactly speak for the nicer stores because I don't work at one. I work at a normie grocery store that's a little stuck in the past so is still doing the actual butchering (taking various parts of the cow and turning them into whatever cuts you end up buying). That being said if you have a rib section of your cow, the part anyone actually wants are what are called ribeyes (or delmonico's depending on where you are). The less fancy cuts like short ribs and back ribs are cheaper because no one comes in asking for them really but they're basically the same meat in a different shape. Buy short ribs for a good deal and use the bones to make some soup. They're the meat of the proletariat.