Feb 26, 2015

Posted by in Blog, Food & Cooking | 0 Comments

Save Money On Pork Chops And Chicken With Some Basic Knife Skills

Purchasing meat can prove to be one of the more expensive tasks when grocery shopping. This is particularly true if you’re following recipes that call for boneless pork chops or boneless skinless chicken breasts. Unless you catch a sale, these and other specialty meat items can carry a hefty price tag. 

But with a bit of know how and some cautious knife skills, you can get similar meat for a far lower price.

Create Boneless Chops from a Pork Loin

Check the butcher shop area of your grocery store for deals on large boneless pork loins. You can often find good deals because not many people need that amount of meat or want to deal with breaking it down into smaller sizes.

To cut down the pork loin, you need a cutting board, a sharp knife and decent enough knife skills that you aren’t in danger of lopping off a finger. There are a few different cuts you can get out of a pork loin and you can also do all of them if you want some variety.

The easiest cut is to make boneless chops. Hold the loin firm with one hand and begin making even slices through the meat to create pork chops. Try to keep the chops even at about an inch or two in thickness. If your knife is sharp, it should pass easily through the meat to create the chops.

You can take the chops a step further by doing a butterfly cut, which makes it easier to evenly fry the chop and makes it perfect for stuffing. Lay a chop out flat and use your knife to make a shallow horizontal cut that goes from one side to about half an inch from the other side. Deepen the cut a bit until there’s only just enough of a connection between the two sides to hold them together.

Use Bone-In, Skin-On Chicken Thighs for Your Poultry Needs

Chicken thighs don’t have the diet industry public relations that follow boneless skinless chicken breasts around. But the thighs are packed with flavor, remain tender in most cooking applications, and are most importantly among the cheapest cuts of chicken if you opt for bone-in, skin-on chicken thighs. 

What if you don’t want to use the bone or skin? It’s very easy to remove these items using a sharp paring knife. The skin should hang somewhat loose on the thigh. Simply slide your knife under the skin and use careful sawing motions to finish separating the skin from the thigh.

To remove the bone, flip the thigh over to the opposite side from where you just removed the skin. There’s only one bone and it’s very easy to find. Grab the part of the bone that sticks out furthest from the thigh — it will look a bit like a nub. Hold onto that nub and use your knife to gently trace along the bone that’s embedded into the chicken. Work to carefully free the bone from the meat without losing too much of the meat with it.

Set aside the unused skin and bone to make homemade chicken stock, which can further save you money at the grocery store. (For more information on meats, contact Custom Quality Meats or another company)

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