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Success C ulinary
BRAISED & CONFUSED
An essential aspect of any properly prepared American meal, meat of all varieties can often leave a hole in
our grocery budgets. Below we’ve collected some timely tips to save you a few extra bucks.
T E X T BY RYA N JA R R E LL
1. Cold Shoulder: The top tip when it
comes to marking down your monthly
meat cost is when you find a good
deal, jump on it and freeze the excess. No
truly self-respecting Miami larder is complete
without a few pounds of excess hamburger
2. Getting The Skinny: Although we
all love to occasionally chew the fat,
all that weighty adipose is probably
making your homecooked meals less affordable
as the fat cooks away. Try buying leaner cuts
and supplement your meals with rich sauces
3. Power Of Prep: Tenderizing,
marinating and braising your meats can
make any slice seem like a costly cut.
54 Remember, you don’t have to pay big bills to get
a tender morsel of meat on your plate.
4. Grinding: Spending too much on
ground chuck? Try grinding the meat
yourself, or getting a local deli to do
it. You’ll save big, and often end up with a
much tastier meal.
5. Timing Is Everything: A prime
time to procure a year’s worth of
carnivorous bliss? The holidays. Turkeys
and hams after Christmas, Thanksgiving and
Easter are often sold at unbelievable prices.
6. Putting The Work In: Although
seemingly over-convenient for
the time-poor professional, meat
companies make big bucks when one buys
things like pre-butterflied chicken breasts or
premade patties. A couple of extra minutes of
work can save you a lot at check-out, and is
more fun to make!
7. Make Ends Meet: Planning to
shop at a local deli for lunch meats?
They can often be convinced to sell
the unsightly end pieces at a significant
Grouping On: One timeless way
to cut out the middleman in your
meat purchases? Find a whole
animal retailer and buy the entire animal
from teeth to tail! Splitting the cost with
several friends can ensure scores of meals
throughout the year from one simple