Four Leg Quarters — 13 portions

I have never knowingly bought (or eaten) the major brand of chicken. Battery-raised chicken somehow has never appealed. I’m sure I’ve eaten plenty of it and probably bought some which were sold without the brand name on it too, but I’ve tried!

A month or so ago, I got a package of “ministeaks” at our local market, on sale. When cooked up, these things cupped? Okay, I figured that was just the part of the cow, the way they were cut.

But they tasted “odd” too. Not like nearly-going-bad beef, like something else. We both tried the “steaks,” then I pitched all of it. I’d read things about meat purveyors “jigsawing” steaks together with “meat glue.” (See link.) I never thought I’d suspect our local chain supermarket of such a thing. I do now.

My gut reaction was simple. I want better food than this. The way to do that is to find it elsewhere, so I did. We went to the local tiny “health food market” and bought 1 lb of ground beef (about $9) and 4 leg quarters (about $15).

The ground beef we had hamburgers from one night (2 servings), then meat loaf, 2x (4 servings). That makes 1 serving about $1.50. Not great, but I can live with it.

The leg quarters? The first thing I did was to disjoint them into drumsticks and thighs. The drumsticks became broth/meat in a chicken soup (4 servings). I froze the thighs. A while later I cooked 2 of the thighs in a chicken stew (3 servings). The last 2 thighs were used in a chicken and barley dish (2 servings). The remains of the chicken stew, the bones, and the meat left on the thighs became chicken soup (4 servings). That makes my expensive chicken @ $15 about $1.15 a meal, per person.

So, my “expensive” meats weren’t so expensive. If you buy a pound of ground beef and make 4 patties and the burgers are dinner, these days at the cheapest, it’s $5/lb, or $1.25 a serving. My beef dishes cost about .25 per serving more than that, but the chicken was .10 a serving cheaper.

In general, meat prices from lowest to highest usually are:

chicken < pork < beef < veal

chicken pig cow.jpeg

Although not on that list, if chicken and turkey are the same price and are whole birds, turkey is almost always a better deal. Why? Because there’s more meat on a whole turkey per pound than there is on a whole chicken.

Yes, this and other “odd” food facts are mine. Blame it on of one of my weirder hobbies: I read about wholesale prices, retail prices, supply and demand, etc. for food and food industries. I read old publications (some very old) and newer ones too. I find them interesting! YMMV.

J

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