3 tips for stretching your beef-buying dollar this summer

With beef prices soaring, there will be many barbecue enthusiasts looking for ways to enjoy some summer cookouts without busting their wallets.

The CBC's Dale Molnar spoke to some local experts in the Windsor-Essex area to collect some tips on how to get the most out of your beef-buying dollar:

1. Don't use extra-lean ground beef to make burgers. The cheaper cuts are juicier anyway.

2. Don't be fooled by terms like Angus — it may be just a name and not reflect quality. It only matters if the claim is Black Angus and Red Angus. Other types of cattle can be just as good anyway. It also matters what the cattle have been fed and how heavy and old they are (the heavier and older, the lower the quality).

3. Buy beef that has been aged for 17 days. Fresh beef contains 10 per cent more water — so you are paying for water and not beef.

Watch the video to hear more from the experts that Dale spoke to.