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Culture War Roundup for the week of August 3, 2026

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I've replaced almost all of our (unground) beef intake with chuck roast. Slice it thin (and maybe pound it a little) and I think it's better than flank steak for fajitas. Else I just cube it and braise it. Couple hours of that and it's so delicious and tender. Plus you're getting a lot of nutrition and flavor out of the connective tissue that's converted to collagen. Hoping nobody else figures this out. Also, typically about half the roast is suitable for cutting into steaks and cooking normally, whereas only the other half is something you wouldn't want to cook that way.

Real steaks, like ribeye, have become exorbitantly expensive, but I've found that in almost all cases I like lamb shoulder chops better anyway and they're less than half the price per pound. My go-to is to marinate them in a little bit of very high-end soy sauce and rice vinegar.

Cannot for the life of me figure out why filet """mignon""" (it almost never is) is so expensive. Worst cut of meat on the cow IMO unless you're doing something very specific with it, but people go nuts and I sincerely think it's because "mignon" sounds fancy.

Filet is great though. It kind of lacks the meaty steaky flavor though, and the tender texture might be offputting to some people. Goes good with some sauces or deep fried.

Worst cut is definitely something like top round.

I feel like people realised that here long ago. When I can get flank steak for almost the same price then why bother?

Here the chuck roast I'm buying is $10.99/pound whereas the flank steak is usually more like $27.

But most people probably aren't feeding a wife who insists that every piece of meat be organic, pasture-raised, and from an animal with an endowment set up such that buddhist monks will be praying for them in perpetuity; etc.

whereas the flank steak is usually more like $27.

You might want to consider asking your friends out of state to buy you some beef and fedex overnight it to you. You'd still save money.

Even so chuck roast is generally sognificantly cheaper

Are whole cows available in the bay area? You might be better off buying a whole/half a cow directly from a rancher and getting it processed to eat over time.

Yes, that's definitely been something we plan to look into, and I'm not sure why we haven't gotten around to it yet. The economics make perfect sense and I'm more than happy to use all the weird cuts that would come along with it. Probably I should put Claude on the case.

Highest price = highest quality! O_O

It's a known phenomenon from marketing psychology. Sometimes if you increase the price of something to an absurd amount, you'll get more units sold.

One of my favorite books is 'How to Blacksmith'. It starts from absolute zero principles - that you have nothing and educates you on how to get into said topic.

The very foreword starts off with 'If you're thinking to get into this to make money as a side project, don't. You will not. Do not do this. You will end up disappointed and frustrated.'

It's not until the very last chapter that he basically says 'If you're determined to try and make money off of this, these are my experiences.' And one illustrative example he gives is 'If you're not able to sell a product, the first thing you should so is increase the price.'

And yet, despite all of this, I find alot of sales people I've interacted with seem incapable of grasping this.