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price of meat
ok folks is it just me or are meat prices going sky high????
today I shopped for beef but did not buy,,I couldn't !!!
steak a plain steak was $8.99 a lb
fancy steak $10.99 a lb ON SALE
who is buying this meat and who is getting the bucks for this....I doubt that it is the ranchers [I don't hear Jenny jumping up and down buying diamonds 
WHAT is going ON???
Comments
I hadn't noticed
But I bet it's because of all those cows they had to kill cause of the mad cow disease thing.
Mad Cow
You have no competition down in the states right now. With the border closed to Canadian beef your beef will get priced however they want to price it.
The border did open up last Monday to *some* beef cuts, but until we get back to full trade expect to pay more.
We've seen prices jump up here too.
Not that many cows slaughtered
Actually, demand for beef is up. It's the Atkins diet thing. Simple supply and demand.
Lynn Siprelle, Editor
I noticed this too, in a roun
I noticed this too, in a roundabout way.
I always buy organic meat, certified by a reputable organization, so I'm used to high prices for stuff like that. Out of curiousity at the 'regular' grocery store, I took a peek at the other meat and found it to be almost as high. I thought it was because organic meat had gone down in price, not the other way around.
Hey, maybe this will be a good thing for small organic producers! If you're going to pay virtually the same price anyway, who wouldn't want easily tracked meat with no crapola ingested/added?
I'm waiting for a small operation around here to test all of their cattle prior to shipping the meat. Then I will give them all my business. I'd love to see the little guy making the big bucks for once. And I'm disgusted with the government for burying its head in the sand. Considering that BSE arises by mutation as well as transmission (which means it's a possibility in ANY population), we've all been eating the stuff for quite a while now. Why the Dept. of Agriculture wants to pretend that we live in BSE-Free Disneyland, I dunno.
Whew, that turned into a pretty little rant, didn't it?
-Kitty, mama to Fiona, Thomas, and Dylan.
No, I'm not out buying diamon
No, I'm not out buying diamonds. LOL!
I'm not sure how the market is on our end (as in, us selling our cattle, not buying in the store). Our yearlings aren't quite ready to sell yet. I also haven't noticed the price in the store, since we have a freezer full of beef (imagine going to the garage and saying "hmm, T-bones or prime rib this week".
But I did want to say that the beef in the supermarket is coming from small ranchers like me too, not just the big guy. Actually, alot of your supermarket beef is from the small guys, that sell there beef at the auction to the bigger guy, who finishes the beef out in a feedlot, then they go on to slaughter. I own a tiny ranch, just 50 head of cattle. FIL is a little bigger, 150 head. I worked on a ranch with a couple thousand head, but they are still the little guy. It's all the little guys that make up the big guys that do the slaughtering.
But, I'm glad I don't have to buy store beef. Sounds expensive! Is pork the same way? Glad I have a friend that sells us a couple pigs a year! And glad I have a DH that goes deer hunting for some dear steak and sausage. If I could grow a big enough garden and had a milk cow, I might could get away with never going to the store! LOL! THEN what would I do for socialization?
Pork is cheap
You can get pork here in Portland for between $1-3/lb, and while it's not premium organic ladidah, it's pretty good tasting (add 50 cents-$1 per lb for ladidah). But then I do like you, Jenny, I buy direct from a goat farmer who keeps some pigs and feeds them the whey left over from his cheesemaking. Last year we bought a half, but this year I'm buying at least a whole and maybe two. I'm looking desperately around for a good (yes, grass-fed, no smart remarks rancher lady
) beef, too. (Note to self: Start saving up for that guy.)
What I love best about buying direct is the custom butchering. You get exactly what you want exactly how you want it. This year, because I'm trying to get away from nitrates, I'm going to get the ham and bacon cuts uncured and do them ourselves. I just saw Alton Brown's Good Eats episode "Scrap Iron Chef" again, where he builds a smoker out of spare junkyard parts and makes hisself some bacon, and I'm thinking, you know, we could do this. Hm. Maybe John'll get a smoker for his birthday this year...
Lynn Siprelle, Editor
Meat is pretty cheap around h
Meat is pretty cheap around here. Dunno why exactly. I mean, I know about factors bringing down the price of meat, but I don't know why they especially apply here.
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