Posted on 10/17/2021 12:04:49 AM PDT by blueplum
Like other ranchers across the country, Rusty Kemp for years grumbled about rock-bottom prices paid for the cattle he raised in central Nebraska, even as the cost of beef at grocery stores kept climbing... Federal data show that for every dollar spent on food, the share that went to ranchers and farmers dropped from 35 cents in the 1970s to 14 cents recently.
It led Kemp to launch an audacious plan: Raise more than $300 million from ranchers to build a plant themselves, putting their future in their own hands....
...Crews will start work this fall building the Sustainable Beef plant on nearly 400 acres near North Platte, Nebraska, and other groups are making similar surprising moves in Iowa, Idaho and Wisconsin. The enterprises will test whether it’s really possible to compete financially against an industry trend ....
(Excerpt) Read more at foxnews.com ...
...recently, for the first time in my long life, I put a T Bone Steak back on the shelf. Approximately $25.00 was just too much. A tiny roast was $18.00.
I like T Bones (when I cook it) but not $25.00 worth.
You would be surprised at how many people, especially in urban metro areas have no clue about how food is produced and gets to them.
I would wager about 7 out of 10 when asked where does the meat they eat come from, their answer would be “the grocery store”!
Sounds funny but I bet I am close.
I have lived in many places but to be honest I enjoy living in a state whose #1 industry is agriculture the most.
thanks for the extra link, Mewzilla :)
I believe that about the average American.
What low beef prices? Where because I am going there.
which side of the T-bone do you like best? the NY strip or the filet mignon side?
For those who don’t know (and I had no clue until I was 20 something), a porterhouse steak and a t-bone are the same except the porterhouse has a larger filet side than a t-bone and, the t-bone can be as thin as 1/4 inch and a porterhouse must be a minimum of 1.25 inches thick at it’s thickest point. (A t-bone cut thinner than 1/4 inch is called a ‘club steak’). They are about the same price per pound (SoCal $14) and cheaper on sale. If you like the filet side, go for porterhouse but choose for the size of the filet side. If you like the strip side better, NY strip steaks are about $2/lb cheaper than a T-bone, but then the dog misses out on the bone. Your local prices may vary from the SoCal prices I looked up.
My dad used to grill t-bones all the time, when we were growing up. Yes, we had a dog.
..............lol, thanks for the T Bone lesson! T Bone’s have always been my favorite steak but one thing I’ve learned is you don’t want to buy the cheapest steak available because, for sure, you get what you pay for in a steak.
My Super Market, a Class AAA store, has steaks out on the shelf but has higher price steaks upon request. A good special order and BBQable T Bone right now is about 25 bucks.
BTW, ranchers never experience chip shortages. ;^)
Cutting out the middle man’s a good idea... Time for our ranchers and farmers to make some money...
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.