We have a Relative that raises beef. Does it the right way. Clean water at all times, Rotated grazing and clean pastures. No hormones etc.
I don't remember what he charges but it is high.
The Butcher here, the only one around for a long ways is charging 6.00 a pound for hamburger fresh or frozen. After so many hours he is required to freeze it. So Tuesday and perhaps sometimes Wednesday is the day to go, here.
Everybody with an acre has some cattle.
I suspect the reason for the high beef prices is export.
Most pork is now raised here and sent to China and butchered and some sent back for sale here.
Deals have just a short time ago been made to do chicken the same way.
We will be buying from the Butcher when we can. I may fence part of the place and raise a couple head. I'm too old to get into cattle raising. It's not simply turning out some cattle and let them feed and water themselves.