- Joined Jan 25, 2013
Locally the price of meat is high. What used to be cheap cuts, like a chuck roast, are over $4 a pound. Pork is no better with boneless loin chops over $3 a pound. I can get large primal cuts like whole pork loin for $1.50/lb or beef top sirloin for $3/lb. looking for a guide on how to cut these up. currently I just slice about an inch thick then package in one pound portions. I know I am misfiring with the beef top sirloin as some steaks will be half chewy and half melt in your mouth tender. would prefer a book as cutting up a 10lb piece of pork shoulder in my lap while watching a you-tube video is not practical.