I've been shopping for groceries for over 30 years. Each week, I compare prices for meats and base menus around the comparably inexpensive cuts of meat my family likes (just because it's on sale doesn't mean people will eat it). I also will buy several packs of products and freeze them for use later. Our protein sources are variable, with some vegetarian options throughout, too.
Here is my question:
Why are certain meat items placed on sale and others not?
I don't see how the beef sirloin steaks this week would be more plentiful than other cuts of meat since they come from the same carcass. Why were there ribeyes on sale last week and the sirloin this week, while the round steaks or chuck roasts will be on another week? Same with pork, chicken, etc.
It just came to me as a shower thought today, and I can't understand the economics supply/demand, or if I'm an outlier where others buy what they want no matter the cost.
May 30, 2018 at 01:01AM
