Buying meat for the freezer not all steak
Clare Brown explains buying meat in bulk for the freezer versus a week’s supply. She notes carcass or hanging weight pricing can mislead shoppers as total cost per pound may appear higher.
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Newspaper
Clare Sentinel
Location
Clare, Michigan, United States of America
Date
Jun 27, 1973
Page
7
Clare Brown explains buying meat in bulk for the freezer versus a week’s supply. She notes carcass or hanging weight pricing can mislead shoppers as total cost per pound may appear higher.
The article details carcass weight losses before sale, typical price comparisons for hanging versus frozen weight, and how cutting wrapping and storage add to cost. It explains freezer plans, how much take home beef a 1000 pound steer yields, and why only about 12 percent of the live animal ends as broilable steaks.
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