I've heard that in many parts of the US, beef is about as cheap as pork. Is this true?

I've heard that in many parts of the US, beef is about as cheap as pork. Is this true?

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Köttbulaar

Why wouldn't it be? I've seen it for far cheaper than pork when I visit.

Yes, all meats are rather cheap and cost approximately the same .... chicken, beef, pork

why do you ask?

How much is lamb?

do you have a quality classification or all the same?

they are qualified by cuts for beef

and with different price of course i guess?

pork here: $3/kg
beef (non-shit): $10/kg

yep, the tiny strip above the thigh is the most expensive

Lamb is expensive, ~$7 to $12 a lb. Usually people only eat it for special occasions.

There are different tiers.
More fat = cheaper
Trimmed = more expensive

Pleb cuts = cheaper
Fancy cuts = more expensive

Buffalo here 10$
Pork 20$

...

But if you want a medium-quality meat, from a normal grocery store, prices are

> chicken: $3/lb
> beef: $5/lb
> pork: $4/lb

Beef used to be cheaper than pork here.
But then mad cow disease happened and it's never been cheap since then.

Literally same but pork a bit more expensive 5$

well, depends on the pork cut, fatty ones like chine (neck) are $3, lean like tenderloins are ~$6
i don't get why people avoid fat, animal fat is very healthy

Inte ens kanske kött – köttbullar. Pankåka
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>I've heard that in many parts of the US, beef is about as cheap as pork. Is this true?

It better be, I'm from Texas.

I think it's hard to cook with lots of fat. There is just so much fat and I don't know what to do with it. There is also extra labor of trimming the fat off yourself, if you do not want to eat the fat

>why do you ask?
Because pork is way cheaper in both Sweden, and Malta where I live now. I've never considered pork as anything but a cheaper filler for beef.

>pork is cheaper in Sweden
really made me think.

>I think it's hard to cook with lots of fat.
I don't see how it's harder.
You either simply ignore it, or you can just use it as a base for sauces or whatever that you make with meat.
Here, it's usually regarded that fattier meats have stronger and better taste than lean meats, which require lots of seasonings.

I bake chicken in a pan
> chicken without fat: chicken bakes well, outside is brown and crispy
> chicken with lots of fat: chicken fat melts and chicken cooks in a soup of fat

I ignored it but the outside was not crispy

It also depends on personal preferences
I like fatty meats for example, and meat fried in melted butter or meat fat is like ambrosia to my tongue

It was different, but I liked it.

what do you do with the melted fat soup that is still in the pan? it's seasoned

i always make sauces to go with meat, like adding chopped onions or tomato concentrate while cooking, so melted fat is never wasted

oh, that is smart

next time, I'll do that, instead of throwing the fat away ......

>he eats meat
Absolutely immoral

>leaf
>LEAF
ahhahahahahahHAHAHAHAAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHHA