re: #19 RealityBasedSteve

Along with spare ribs. Another ‘cheap’ cut that can now be very high. I tend to stock up when the price is low, do a ‘St. Louis Trim’ on them, and then vac.bag and freeze for later.

Funny thing is that I’ve got an older cookbook (probably early 40’s) that refer to veal as being a very inexpensive meat, and a great way to stretch your budget. I’d really have to stretch my budget to get veal, but I wouldn’t because I don’t approve of how it’s raised.

That’s another one. I remember New York Strip steaks being cheap 30 years ago. Freaking butter beans used to be cheep!