Odd meat pricing

[invader q]

Was looking at ground chuck locally, and was suprised to see that it is generally less expensive than buying a chuck roast. Seems to be backwards of how it should be. Since the ground chuck goes through an additional processing step, I assumed it would be more expensive. I checked three different stores, and all of them were priced that way.

Am I living in a weird market for meat, or did I miss something?

 

[cowgirl]

That does sound backwards Invader.

 

[walking dude]

if its even all chuck..........PLUS, and i don't know the rules/laws/regs. on ground chuck, but maybe it was getting close to its sell by date, and they just went ahead and made ground chuck? to extend the sell by date?

 

[packplantpath]

Maybe they add fat to make it last longer. Or, it may just be low grade chuck??

 

[invader q]

Pricing seems weird here. You all might be right on the sell by dates and other stuff. Omaha seems to be stuck on the image of being a packing plant town, even thought the big plants and stockyards closed a long time ago. Our arena football team is even named "The Beef" and the town motto is "Rare but Well Done". Can't figure why beef is so spendy here. Someone told me we export most of our good stuff, and import what we actually consume. Weird stuff.

 

[flash]

Parts is Parts.

 

[desertlites]

Tis why I grind our own-store brand sausage is often meat thats ready to expire.

 

[solar]

Like others have mentioned, there's other scraps in there too. After a roast has been trimmed and packed, the trimmings/scrap go into the grinder, as with all the other trimmings from different cuts. My GF is a manager at Pubix (grocery store) and she mentioend that the real difference between different ground beefs is the fat content, not what it's acually made of. Don't know if this holds true or not, but it sounds right.