by FoolYap » Thu 24 Jul 2008, 07:24:13
$this->bbcode_second_pass_quote('Mack12345', 'D')id a little math on this ... in my area the price of a 12 oz can of spam runs as cheep as 2.12 and as high as 2.36 .
Indeed whole roster chickens are cheeper .. in the 1.40 per lb range .. as is Ground beef and turkey.
I think though as best as I can tell those are just about the only fresh meat products than can under-cut spam at this time .
Pork chops , Pork or beef roasts , Ribs , Steaks , ect are all much higher in price .
It may be a regional thing, but I'm still seeing cheaper cuts of beef (shoulder steaks for example) going for $1.99/lb on sale. Boneless pork loin is still commonly to be had on sale for $1.79/lb. The cheaper grades of beef are pretty tough, so I use them in dishes like chili where I can cook 'em for a long time.
I appreciate the response, and I understand you're just the messenger.

It does make sense that the convenience and relatively long shelf-life of Spam once opened would make it a good trade-off in the minds of some. I guess I just can't get over the fact that it's a pretty low-grade meat, selling for more than alternatives that are both healthier and cheaper.
And I can see that a whole chicken might be difficult for one person to eat before it spoils. Here's how I deal with that: I roast the bird. I pluck the carcass clean. If I want some chicken for the day's meal then I set it aaside, otherwise I grind up
all the meat, in a food processor. I divide up the ground cooked meat into freezer bags, with each one holding enough meat to make a week's worth of chicken salad. Then I freeze everything but "this week's" salad-fixings. I've been doing it for years, haven't ever had any problems. Doesn't take much time to do. And I can boil down the bones for either an immediate soup (toss in some rice & vegetables, and a handful of the dark meat scraps), or for chicken broth that I can freeze for later, much cheaper than cans of stock in the store.
I guess I've never priced out the per-pound cost of my chicken salad. I use real mayonnaise, and chopped parsley, and ground fresh pepper. But I'd bet money it's cheaper than lunch meat.
And, I could eat fresh meat on a more basic level. I could be (and am) buying boneless pork loins, and freezing it in small portions that I could cook & eat as needed.
A 5 cubic foot chest freezer is nearly dirt cheap these days, and doesn't take up much space or use that much power when full. If I was needing to keep my food budget to a minimum, I'd work hard to save to buy such a freezer. I had one for years that did yeoman duty, before trading up to a 14cf freezer a few years ago.
Again, I know you're not advocating anything, just the messenger. I just can't help but wonder whether people buying Spam are thinking these things through. If they actually
like the greasy stuff, well that's different.
--Steve