tag:blogger.com,1999:blog-5541500.post8645837781044225941..comments2024-03-19T06:49:20.449+09:00Comments on BigHominid's Hairy Chasms: another myth... bustedKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5541500.post-1761969088216998892016-09-19T10:33:29.852+09:002016-09-19T10:33:29.852+09:00I think it depends on what kind/cut of meat you ar...I think it depends on what kind/cut of meat you are buying. For ground beef/pork, the meat would indeed have to be trimmed of the fat to produce a leaner end product, so your butcher's explanation makes sense (never really compared prices on ground meat, to be honest). However, when it comes to whole cuts of meat, fattier cuts--particularly cuts with heavy marbling in the case of beef--tend to be more expensive.<br /><br />Fattiness is only part of it, of course. In general, cuts are priced based on three things: rarity of the cut (a tenderloin is going to be more expensive in general because there is less of it per cow), provenance (as you know, 한우 tends to be obscenely expensive), and grade. Grade becomes the primary factor given identical cuts and provenance, though. Up until earlier this year, in the case of beef, grade was determined primarily by the quantity of marbling, although now the quality of the fat is also considered. (source: http://www.rwn.co.kr/news/articleView.html?idxno=32780) At any rate, the fat content is still the primary concern, with more being seen as better.Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-42724006388506993142016-09-19T07:51:19.461+09:002016-09-19T07:51:19.461+09:00Ruth,
The things you learn when you put in the mi...Ruth,<br /><br />The things you learn when you put in the miles, eh?<br /><br />No joke—I was under the impression that Korea was like Europe in terms of meat pricing: fattier = higher quality = more expensive.<br /><br />If you watch The Food Network, you get the distinct impression that most American chefs think like Europeans do. "Fat is flavor!" is a common mantra on that channel; many chefs look down on cuts like beef tenderloin (filet mignon) because they're nothing but meat, with no fat marbled through the flesh. (When you cook low-fat meat, it can dry out quickly, and it's definitely blander.) But for whatever reason, meat pricing in America is set up such that fattier = cheaper. Go figure.<br /><br />As for the Korean situation—I need to do some research. Even though what my butcher said sounded plausible, I need to go around and see for myself how Koreans actually price their meat. My butcher might turn out to be an outlier.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-37489468826908923292016-09-18T18:17:28.287+09:002016-09-18T18:17:28.287+09:00Holy carp, Kev! I've known for years that [her...Holy carp, Kev! I've known for years that [here in the States] I will be paying more for lower fatted items. I think even Sheldon knows that, and THAT is saying a lot about him!<br /><br />Of course, I never extrapolate any of this info to The Wider World because I'm not a World Traveler like you. I think you're amazing.Bratfinkhttps://www.blogger.com/profile/18199795989064872696noreply@blogger.com