Using Expensive Meat: Conclusions

So far we’ve had 15 portions using the expensive pork roast I bought. (See this post.) That brings the price down to $1.86 per portion. Surprise!

What I still have in the freezer: 1 slab which could be turned into stir fry, soup, or two pork chops, and a small container of carnitas. At a minimum, there’s probably still 4 portions remaining. If I figure 19 portions from this pork roast, it’s $1.47 each.

Just wow.

I had no idea I could do that. I’ve been watching it go, but I’ve used the meat as I cut it: about 1/2-1/3 for the roast (which became the carnitas), 3 slabs, and one small piece off the end. The small piece was turned into soup. That left the 3 slabs. We’ve eaten 2.

I admit it probably wouldn’t work this way in a bigger family, or perhaps with other cuts of meat. I started with a boneless hunk of pork loin. Very little waste, especially since I’ve used the small amount of fat that came with it to cook something every time we’ve eaten the pork. But I haven’t skimped or deliberately stretched it, I’ve just used it as convenient.

I also admit we’ve been eating it pretty steadily, because I knew I had this chunk of beautiful stuff in the freezer. . . My plan is to use meat for dinner 2x a week, which would have been 6 meals or 12 portions.

We also ate it for lunch: 5 6 portions worth. We tend to eat smaller lunches than dinners, so it went further that it might have otherwise.

My conclusion? It’s possible to get to my target price with expensive meat, if you have minimal waste in the original, large piece of meat AND if you use any leftovers for lunches. Otherwise? I’d have made 10 meals, at $2.79 per portion, over the $2 per portion price I wanted.

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One response to “Using Expensive Meat: Conclusions

  1. Pingback: Retirement Planning: Using Expensive Meat | teacupofwater

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