Don’t Buy Pre-Marinated Meats

Like the noble Indian, the pork butcher uses every part of the meat piece to produce his cuts, and with a little creative cutting and arrangement, even the less than prime pieces can come out perfect.

To this end, we’ve uploaded a series of instructional videos produced by the “Ontario Pork Producers Marketing Board” on “value-added cutting.”

On sirloin:

“…by vacuum tumbling, you can expect a [weight] pick-up of anywhere from 10 to 20%. That means great money for your bottom line. In fact, you can expect in excess of 50% profit…”

This is why Frugal Foodie says to avoid buying pre-marinated meats, and, “Instead, make your marinade from scratch in five minutes, then put meat + marinade in a plastic bag in the fridge and let it soak up the flavor for as long as needed.”

Eight more videos inside…


BACKRIBS

LEG INSIDE

LEG OUTSIDE

LOIN ROAST

SHOULDER RIBS

SIDE RIBS

SIRLOIN

TENDERLOIN

SHOULDER BUTT

— BEN POPKEN