Butcher's Simple Tip Slashes Rosh Hashanah Meat Costs
Translated & summarized from Walla by baba
An Israeli butcher advises calculating total food weight per person, not individual dish portions, for Rosh Hashanah meals. This approach, focusing on about 300 grams of protein per guest alongside vegetables and carbs, aims to reduce overspending and food waste while maintaining a festive atmosphere.
The story in 5 lines · by baba
- Calculate total food weight per person, not individual dish portions.
- Aim for 300 grams of net protein per guest for holiday meals.
- Supplement protein with vegetables and carbohydrates for a balanced meal.
- Focus on two impressive meat cuts instead of many varieties.
- Smart shopping reduces costs and prevents excessive food waste.
As Israelis prepare for Rosh Hashanah, a butcher offers advice on smart shopping to avoid overspending on meat while still hosting a festive meal. The common pitfalls are the fear of running out of food and the cultural association of abundance with generosity and good hosting. This often leads to purchasing excessive amounts of meat.
The key to saving money and reducing waste, according to butcher Omer Gaziel, is to shift from calculating individual portions of each dish to estimating total food weight per person. Instead of planning for two meatballs, two slices of roast, a steak, and a sausage per guest, which can easily total 600-700 grams of meat before other dishes, Gaziel suggests a different approach.
A general rule of thumb for a holiday meal is approximately 600 grams of total food per person. This should be divided into about 300 grams of net protein (meat, chicken, fish, or tofu), with an additional 30% for bone-in cuts like brisket or prime rib. This is supplemented by 200 grams of vegetables (salads, cooked vegetables) and 100 grams of carbohydrates (potatoes, rice).
For a party of ten, this means planning for about 6 kilograms of food in total: 3 kilograms of protein, 2 kilograms of vegetables, and 1 kilogram of carbohydrates. This calculation includes a reserve for seconds. Gaziel also advises against offering too many different types of meat, recommending instead focusing on two impressive cuts, such as a large brisket and a sirloin or ribeye roast, to ensure quality and guest satisfaction without over-purchasing.
This strategy aims to strike a balance between providing a sense of festive abundance and avoiding the waste of buying and cooking more food than will be consumed, ultimately saving money and reducing stress.
Mentioned
