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