Article in NYT suggests high beef prices will stay around for at least
2 or 3 more years. Apparently the Atkins diet along with drought and
the mad cow problem in Canada have created a significant shortage and
really high prices. The people who feed cattle-mostly little guys are
at last making real money-and get this rustling is way up-a cow with a
comma in the price.

So it is more of the other white meat-brisket is now 1.48 at walmart
from 1.12. Even tough old cow bellies are getting pricey.

"butch burton" > wrote in message
om...
> Article in NYT suggests high beef prices will stay around for at least
> 2 or 3 more years. Apparently the Atkins diet along with drought and
> the mad cow problem in Canada have created a significant shortage and
> really high prices. The people who feed cattle-mostly little guys are
> at last making real money-and get this rustling is way up-a cow with a
> comma in the price.
>
> So it is more of the other white meat-brisket is now 1.48 at walmart
> from 1.12. Even tough old cow bellies are getting pricey.

Guess that supply and demand shit works, eh?

Jack

"butch burton" > wrote in message
om...
> Article in NYT suggests high beef prices will stay around for at least
> 2 or 3 more years. Apparently the Atkins diet along with drought and
> the mad cow problem in Canada have created a significant shortage and
> really high prices. The people who feed cattle-mostly little guys are
> at last making real money-and get this rustling is way up-a cow with a
> comma in the price.
>
> So it is more of the other white meat-brisket is now 1.48 at walmart
> from 1.12. Even tough old cow bellies are getting pricey.

I'm not sure I buy that (ha ha). If the butchers aren't selling all their
beef and are still able to keep full stock, is there really a shortage or
just not a glut? I like the nicer cuts, but have really cut back on how much
I've been buying because of the high prices (and being out of work). But
I've never noticed any lack of beef in the markets.

-JasonW

In article <6cOtb.163208$mZ5.1120397@attbi_s54>, "JasonW" >
wrote:

> "butch burton" > wrote in message
> om...
> > Article in NYT suggests high beef prices will stay around for at least
> > 2 or 3 more years. Apparently the Atkins diet along with drought and
> > the mad cow problem in Canada have created a significant shortage and
> > really high prices. The people who feed cattle-mostly little guys are
> > at last making real money-and get this rustling is way up-a cow with a
> > comma in the price.
> >
> > So it is more of the other white meat-brisket is now 1.48 at walmart
> > from 1.12. Even tough old cow bellies are getting pricey.
>
> I'm not sure I buy that (ha ha). If the butchers aren't selling all their
> beef and are still able to keep full stock, is there really a shortage or
> just not a glut? I like the nicer cuts, but have really cut back on how much
> I've been buying because of the high prices (and being out of work). But
> I've never noticed any lack of beef in the markets.
>
IBP and ConAgra are the ones reaping the big share of rewards from the
price hikes-not the 'little guys'. Last year's drought had a little to
do with it but it's largely an artificial shortage - just like they do
in the oil biz. My butcher only went up a dime a pound on brisket. He
wants $13 for a pound of ribeye though.

monroe(here piggy piggy)

Monroe, of course... wrote:

> In article <6cOtb.163208$mZ5.1120397@attbi_s54>, "JasonW" >
> wrote:
>
>
>>"butch burton" > wrote in message
.com...
>>
>>>Article in NYT suggests high beef prices will stay around for at least
>>>2 or 3 more years. Apparently the Atkins diet along with drought and
>>>the mad cow problem in Canada have created a significant shortage and
>>>really high prices. The people who feed cattle-mostly little guys are
>>>at last making real money-and get this rustling is way up-a cow with a
>>>comma in the price.
>>>
>>>So it is more of the other white meat-brisket is now 1.48 at walmart
>>>from 1.12. Even tough old cow bellies are getting pricey.

We're getting ready to order another hind quarter from a butcher. I'll
let ya know what the price is per pound. (Vacuum sealed)
--
Steve

If you look like your passport picture, you probably need the trip.

Steve Calvin > wrote in message >...
> Monroe, of course... wrote:
>
> > In article <6cOtb.163208$mZ5.1120397@attbi_s54>, "JasonW" >
> > wrote:
> >
> >
> >>"butch burton" > wrote in message
> .com...
> >>
> >>>Article in NYT suggests high beef prices will stay around for at least
> >>>2 or 3 more years. Apparently the Atkins diet along with drought and
> >>>the mad cow problem in Canada have created a significant shortage and
> >>>really high prices. The people who feed cattle-mostly little guys are
> >>>at last making real money-and get this rustling is way up-a cow with a
> >>>comma in the price.
> >>>
> >>>So it is more of the other white meat-brisket is now 1.48 at walmart
> >>>from 1.12. Even tough old cow bellies are getting pricey.
>
> We're getting ready to order another hind quarter from a butcher. I'll
> let ya know what the price is per pound. (Vacuum sealed)

Wow a whole hind quarter vac sealed-never seen that but why not.
Since it is vac sealed must have been done by a big facility. My
local slaughter houses just do hogs.

butch burton wrote:
> Article in NYT suggests high beef prices will stay around for at least
> 2 or 3 more years. Apparently the Atkins diet along with drought and
> the mad cow problem in Canada have created a significant shortage and
> really high prices. The people who feed cattle-mostly little guys are
> at last making real money-and get this rustling is way up-a cow with a
> comma in the price.
>
> So it is more of the other white meat-brisket is now 1.48 at walmart
> from 1.12. Even tough old cow bellies are getting pricey.

These days, lamb is cheaper than beef. Fancy that.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

butch burton wrote:


>>
>>We're getting ready to order another hind quarter from a butcher. I'll
>>let ya know what the price is per pound. (Vacuum sealed)
>
>
> Wow a whole hind quarter vac sealed-never seen that but why not.
> Since it is vac sealed must have been done by a big facility. My
> local slaughter houses just do hogs.


Well, it's cut up first. It'd have to be one hell of a big sealer to
to a hind quarter. No, not done by a big facility. It's butchered by
a local butcher any way I tell 'em to cut it.

--
Steve

If you look like your passport picture, you probably need the trip.

Nathan Lau typed:
> butch burton wrote:
>> Article in NYT suggests high beef prices will stay around for at least
>> 2 or 3 more years. Apparently the Atkins diet along with drought and
>> the mad cow problem in Canada have created a significant shortage and
>> really high prices. The people who feed cattle-mostly little guys are
>> at last making real money-and get this rustling is way up-a cow with a
>> comma in the price.
>>
>> So it is more of the other white meat-brisket is now 1.48 at walmart
>> from 1.12. Even tough old cow bellies are getting pricey.
>
> These days, lamb is cheaper than beef. Fancy that.
>
Hmmm?

I'd not noticed that here YET. I'll have to start watching...

BOB

Nathan Lau wrote:

>
> These days, lamb is cheaper than beef. Fancy that.
>

In these part, veal is cheaper than beef.

Matthew

--
<http://www.mlmartin.com/bbq/>

Thermodynamics For Dummies: You can't win.
You can't break even.
You can't get out of the game.