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>Flat cut brisket: $5/lb >Full brisket: $2/lb Why do grocery

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>Flat cut brisket: $5/lb
>Full brisket: $2/lb

Why do grocery stores do this? It's like they're charging you to take away half your beef.
>>
labor costs money

also economy of scale

like how tomatoes are twenty cents a pound if you buy 50 of them
>>
>>8462921

I call it the "idiot tax". Too stupid or lazy to do the prep yourself? Be prepared to pay for it.

Same reason why boned-out chicken might cost $2 or $3 per lb while whole chickens are $1/lb. The more work the store does the more you pay.
>>
>>8462995
This is true. I can break down a whole chicken in about 90 seconds
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>>8463010
Do you mean disjoint into leg, thigh, wings, breast and back, or do you mean debone in 90 seconds?
>>
>>8463030

I should hope he means debone. De-jointing takes MUCH less time.
>>
>>8463030
I can debone in just over 2 minutes.
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>>8463046
My hat's off to you. I'm a home cook and I can break one down in jn about 45 seconds, but other than the breast, I wouldn't know where to begin deboning the other pieces and have them be recognizable for what part they were.
>>
>>8463091
https://www.youtube.com/watch?v=WHmyAoY-HrA

You can make chicken lollipops pretty easy once you get acclimated to doing it. It's not difficult, just takes time and skill.

Like OP said if say you need 2 chicken breast, just buy a whole chicken and break it down. Costs less, easy, and you can choose skin on or skin off without hassle.
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>>8462995
You're paying for bones
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>>8463125

Yes, and gladly. Bones make stock. Stock makes soups, sauces, and stewed dishes awesome.

I buy chicken backs, feet, and necks separately as well because I don't get enough for my stock needs from the number of whole chickens I normally buy.
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>>8463091

I was once like you, but Jacques Pepin set me straight: https://youtu.be/Ku5p1CcGn70

Takes a few tries before you stop making a mess of things, but only a few.
>>
>>8462921
I haven't purchased brisket for myself but used to work at a BBQ joint a few years ago. By cut do they mean they took the fat cap off already, or just cut into smaller parts? Sorry for the probably dumb question, haven't been in the meat cutting game in a while as I said.
Thread posts: 13
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