Cost of beef
I'm sure this will vary with the news source, but I heard to expect a 45% increase in the cost of beef in US. Due to drought conditions. Coffee is going way up, too.
Forum Discussion
4X4Dodger wrote:mpierce wrote:4X4Dodger wrote:
A farmer here in ND told me in the grocery store the other day when I was complaining about the cost of Beef that She gets more than $3/lb on the HOOF.
Ditto the comment that there is no such thing as "Cheap Cuts of Beef" anymore.
Oxtail (actually Beef tails) more than $7/lb! My Prime Rib for Christmas was $11/lb.
When I lived in Asia it was common to get local beef for $5/KILO (2.2lbs)But the beef isnt nearly as good as ours.
Unless she is selling finished cattle direct to consumer, that is NOT true. I raise cattle in ND too. Just sold calves, in the $2 range, but that is for feeders. The finished cattle were under $2/lb.
Figure though, that only about 60% of live wt. is left after changing to carcasses. Then, more loss in bone, fat, and cutting into cuts of beef.
Well I was just quoting what I was told by a lady in a store..not meant to be taken as gospel.
I just went to Cattleprices.com and it tends to support your contention on price.
But even at 2$/lb it is little wonder that with all the transport, processing and packaging and handling it comes out at todays prices.
Whatever happened to Ground Beef at .59/lb and gasoline for .49 9/10 per gallon??? (dont worry I know the answer I am just being sentimental) (Please dont post replies with econ101 lessons):)
LOL! I am pretty sure they went to the same place my 175# 22 year old body went! A long time ago! Sure do miss them all!
I am sure the lady in the store said that. If I was selling fattened beef to a consumer, I would need more than the commercial market, because I cannot feed small numbers at the same low cost as a lot with thousands of head in it.
In fact, if you can develop a relationship with a grower, it is a great way to get known beef. We raise, and fatten, a few head ourselves every year. We do sell most of ours as feeder cattle every year, but fatten a few for friends and ourselves.
I have gotten so that I seldom buy a steak in a restaurant, because the beef we put on the table at home is so much tastier. But, it costs even more!
