I’ve written before about my love of roast beef for Sunday dinner. It’s the ultimate comfort food that takes me back a few decades in a single bite. Plus, it makes the whole house smell amazing all day long. I mean, come on, who doesn’t love the smell of roasting flesh permeating every square inch of their home, right?
As usual, of course, that’s not my point. What I’m trying to figure out this morning, is when a basic rump roast weighing in at a little less than 3 pounds (and needing another 1/3 of a pound of fat trimmed) started costing almost $20. By my back-of-the-napkin math, the steer that roast came from sold at auction for approximately $1.7 billion, or roughly the cost of 1.5 stealth bombers.
While it’s true that I’m probably going to make 4 complete meals from this roast and with sides the average cost per meal will still be about $5 a plate, $20 for a roast is a price point that bothers me on a philosophical level. I’m not what’s called a price conscious shopper. I have a list and I want to cross everything off that list in one stop rather than chase nickels and dimes all over the county. Ain’t nobody got time for that.
So look, I’m not going to start having Tofu Dinner Sundays or anything but I am starting to think it may be time to invest in a chest freezer and buying the whole damned cow direct from the source. The chances of it getting any cheaper from here on out seem somewhere between slim and none.