Meat Planning

Not a lot of red meat is consumed at the Microcosm.  It's a health thing.  However, we do eat red meat about once per week.  When we do, it's always done with economy in mind.  The first step to a red meat meal, is Tuesday shopping at Save-a-Lot.  That's when meat that was on sale the prior week is reduced for quick sale.  If chicken is less that .89 cents per pound, it's purchased then too.  Back, wings, gizzards and skin are fed to the dog; bones used for stock.

This week, three sirloin steaks, one bottom round roast and a whole chicken made it into the cart.  The meat is USDA Choice -- which isn't the best grade, but not the worst.  Slow cooking with the sous vide will yield a meat that is super tender, so the results are never disappointing.  One steak for $2.31 will feed us both, and whatever is made will likely yield left-overs.

The bottom round roast was six bucks.  It was immediately put into a freezer bag.  It's marinating in red wine, grapeseed oil and spices.  Next week, it'll cook in the same bag; about a day to cook if thawed, or two days if started frozen (which can be done).  Half of it will probably be used for stew, the rest for another couple of meals.  We will eat more red meat than usual, but for economic reasons, it's not going to kill our health.

This past week, one small steak like those purchased today was used for beef stir-fry.  The meal yielded a generous lunch serving too.  When a two dollar piece of meat is the center of a meal providing left-overs, a smart meal plan was executed!