Pork Prices... What are you paying?

Just curious what prics are around the country..
 
Found Fresh IBP Spare Ribs for $1.38, Loins for $1.66, Butts $1.32 This was at Cash & Carry.. Costco was about .60lb higher across the board
 
Top Sirloin, Choice 12-14lb   $2.29lb
                   Angus                 $2.70
Ribeye, Choice                       $5.28

Loins here are about the same, Butts $1.09
Ribeyes $4.99 bone in
Cannot get a good natural rib here, all injected.
Food distributors have natural ribs, though. Those prices are retail.
BPT (Breaded Pork Tenderloin) go better here. People just don't know it.
Just bought a whole Ham ready to cook $1.10/lb. Smithfield

Pork loins ....1.45#
Butts............1.03#

Loins- $1.77
Butts- $.80
Spares- $1.58

Loins from Sam's, butts & spares from US Foods website this morning.

Nice

Now wonder CT is losing businesses so fast!

Don't buy a ton of pork though. Probably butts the most, $1.13.  .80!!!!! My god, haven't seen that since 90's.

We make our own sausgage so I use the whole butt, lose nothing to shrinkage.  Use it in our Meatballs also as well as a pizza topping, raw. About 600 lbs a week.

Jowls are cheap, feet are nothing.......gotta feed myself!!

About a month ago I was at Meijers and they had whole bone in boston Butt for .89/lb.  And that was in the butchers counter.  the pork shoulder steak was .99.

gabagool


We make our own sausgage so I use the whole butt, lose nothing to shrinkage.

The next time your grind shoulders make some 1/2 lb pork burgers, they are the hottest thing here in Pizza places that grind their own meat. Top Cats serves them with Chipotle sauce and they are great.
Jack

Pork Burgers?  Are they tender?  I know there's a good deal of fat which is a good thing, but I just wondered about the texture.  Because sausage patties are not as soft and tender as a burger and yet both can be made with freshly ground meat.

Do you doctor them up with anything..Maybe fennel seed?  Salt, pepper??  How do they serve them?  Thanks.....I'll look for a website for Top Cats...

I used to have a home made Italian sausage patty on the menu.  I would use the same as a good burger mix.  About 80/20.  The trick is like with a burger, dont over work it or pack it too tight.  I would also do a fresh groundpork burger special.  On the burger I ground2X once on coarse and once on medium to blend the fat.  On the sausage I would add the spice on the second grind.
For the burger I used a shaker to season with salt, pepper and garlic powder.  they come out quite juicy.  Much better than the bulk sausage did.

Dr

Huh, funny you should say that.  Up in Ct,  YOUR pork burgers becomes OUR sausage burger AND whe serve it with a Chipotle bacon slather sauce!!!

Funny.

Pork Butt-$1.02 lb.
Baby Backs, 2 1/2 and down-$2.82 lb
Loins-$1.88

Pork burgers: At Top Cats, Rich grinds his once on course and the 2nd time on fine and he just adds salt and pepper, garlic, and onion salt. He makes them into 1/2 lb patties and freezes them then thaws what he needs per day. They are great and at less the 50 cents each for a 1/2 lb burger they make some serious money.

 By the way shoulders today were 90 cents a LB. That's the lowest price I have seen in a couple of years. My meat guy keeps telling me pork will double in the next year.