I cut about 1/3 off the undesirable end for the roast, the majority is for chops. It’s more to break up the monotony of that if that make sense.
Don’t always have the time for low and slow and try not to keep too many different variety’s in the freezer. I know there is ways to pinch a few more pennies if needed ;)
Edit, actually now that I look at the link, that’s the one we usually get, but it’s not always available. We’ve been forced to get the tendorloin lately. Sometimes even the 2 pack, which are smaller ones.
I cut about 1/3 off the undesirable end for the roast, the majority is for chops. It’s more to break up the monotony of that if that make sense.
Don’t always have the time for low and slow and try not to keep too many different variety’s in the freezer. I know there is ways to pinch a few more pennies if needed ;)
Edit, actually now that I look at the link, that’s the one we usually get, but it’s not always available. We’ve been forced to get the tendorloin lately. Sometimes even the 2 pack, which are smaller ones.