Posted on 08/19/2014 1:57:06 PM PDT by george76
The average price for all types of ground beef per pound hit its all-time high -- $3.884 per pound -- in the United States in July, according to data released today by the Bureau of Labor Statistics (BLS).
That was up from $3.880 per pound in June. A year ago, in July 2013, the average price for a pound of ground beef was $3.459 per pound. Since then, the average price for a pound of ground beef has gone up 42.1 cents--or about 12 percent.
Five years ago, in July 2009, the average price for a pound of ground beef was $2.147, according to the BLS. In those five years, the average price has climbed by $1.737 per pound--or almost 81 percent.
...
In January 1967, when the BLS started tracking this measure, the index for meats, poultry, fish, and eggs was 38.1. As of last July, it was 236.147. By this January, it hit 240.006. By June, it hit 253.318. And, in July, it climbed to a record 254.174.
(Excerpt) Read more at cnsnews.com ...
Instead for giving away so many food stamps, how about we make every able bodied man/woman without a job work in the fields to harvest and ship the corn or no welfare, and since the Obama’s like to spend money on travel... let us give the farmer their billions in travel money and they can go stay on the farm next year...
Acres in corn, like per capita consumption of beef, had been declining for decades until fuel ethanol.
Meat exports of all kinds - beef, pork, chicken - are at record levels. In a world market, the declining value of the dollar is very evident.
The price of corn is so low that there will be a flood of cheap pork and chicken in six months or maybe less. Low prices mean more government ‘help’, and corn and soybean producers have gone whole hog into climate change, expecting to be paid for enduring it.
Beef might stay high because of government persecution of beef producers, and because the premium product will command a premium price in the world market.
There you go, the economic problem was solved way faster and easier than I ever imagined.
Seriously, what do you take the readers of your post for?
Idiots?
“I sometimes can find a cut of roast on special for less than hamburger and get the butcher to grind it up for me.”
We do that, sometimes really nice pieces of round, then grind it here at home. We save beef fat from various things and will add a little to make better tasting burgers. Sometimes we might even buy a beef heart and grind it in with the round or chuck we are grinding. Makes better, more nutrious ground beef.
So you approve of free money for welfare and the Obamas expensive vacations instead of a practical use of the money.
HMMM, that is not good.
A solution is presented and you won’t support it. Yes hard to implement but even Clinton reduced welfare, so there is hope.
Every once in a while I’ll splurge and buy some buffalo. Tastiest burgers ever.
Wish I could find some big thick juicy buffalo steaks to try just once.
“Every once in a while I’ll splurge and buy some buffalo. Tastiest burgers ever.”
Twelve years ago when we first moved here where we are now we had our 5 1/2 acres plus another 6 1/2 acres available to us. We bought two beefalo cows that both calved here. Later things changed and we sold all but one of the calves. We raised that one and later butchered it. Wow, did we get some good meat! Now we sometimes will find some good buffalo, but I would recommend beefalo to anyone. Lean, tender and tasty!
“Ground squirrel or ground squirrel?”
Good one. Reminds me of the joke about helping my 90 year-old Uncle Jack off his Mule.
I take it you aren't familiar with how corn is actually produced.
Might work with broccoli and peas though.
“Every once in a while I’ll splurge and buy some buffalo.”
We just bought 4 lbs. of buffalo hamburger last Saturday from a local rancher and will be throwing it on the grill today.
Any tips on grilling, spices, etc.? Planned on using some Mesquite or hickory chips for a little smoke, mix in a little Sage and fresh garlic. Don’t want to ruin it at $7.50 a pound.
Thanks
This might be the peak. At one chain I see 80% ground beef on sale this week. Going from $4.39 down to $3.49 this week
buffalo hamburger....that stuff can be quite dry same as grass fed beef. Do not overcook and it might be best to brush it with oil before putting on the grill. To supply more fat. To keep it moist. I use olive oil.
Just saying but this meat can be ruined by too much time on the fire
Being a Texan I always opt for mesquite. It gives a very special taste to any bar=b=q.
I’d keep the spices down. You want to be able to taste that expensive meat for what it is.
Being a Texan I always opt for mesquite. It gives a very special taste to any bar=b=q.
I’d keep the spices down. You want to be able to taste that expensive meat for what it is.
Thank you both for the advice.
I’ll cut back on the garlic, but will use a small amount of Sage and use the mesquite chips and the olive oil.
Will let you know how it turns out. Better yet, if you could make it here by mid-afternoon, you’re both invited.
Regular 80% hamburger here in upstate NY is going for $5.00+. Better grades are $6.00 or more. Looks like we’ll be eating a lot of Venison this winter.
Thanks again, guys.
I also use fresh ground turkey from my grocery store for a lot of things such as Hamburger Helper. It’s usually a lot cheaper and has less fat content if you are watching your weight.
I buy three pound packages and break that up to one pound packages for the freezer.
On a side note, I grew up on Spam sandwiches and still love them—but with Spam over $3 a pound I can usually buy chicken breasts or steak sometimes cheaper these days. I don’t see how they can get those high prices for pork ‘by=product’ canned meat.
no problemo...you can overnight FedEx me one but only if they turn out A+
“Any tips on grilling, spices, etc.? Planned on using some Mesquite or hickory chips for a little smoke...”
When we grill we often use hickory nuts, the inner part of the nut, not the shell. We crack this before throwing it on the grill. We have one of the ‘Tru-InfraRed’ grills that is friendly to doing it that way. It is a Charm-Glo. Lowes and Home Depot both have them, but Home Depot’s is an exclusive design that we think is a lot better...(if anyone wants to know)
About 15 years ago when I lived in Tennessee I found a small butcher shop south of Nashville that often had both buffalo and beefalo available. Reasonably priced too. We enjoyed both from that butcher, and one of the reasons we raised beefalo here for a short time, while we were able to do so.
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