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Consumers Beef Over Meat Prices (Ranchers love Atkins)
cbs ^ | 11-7-03

Posted on 11/07/2003 8:49:12 PM PST by steppenwolffe

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1 posted on 11/07/2003 8:49:13 PM PST by steppenwolffe
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To: steppenwolffe
I have definitely downgraded the cuts I buy, in part because I am eating meat much more often (atkins.) I used to buy the occasional ribeye for the grill. Now I regularly buy chuck, which is 1/4 the price, and to tell you the truth, tastes pretty darn delicious. I hardly ever eat out.
2 posted on 11/07/2003 8:52:38 PM PST by Huck
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To: Huck
But how much chuck steak could a steak chuck chuck if a steak chuck could chuck steak?
3 posted on 11/07/2003 8:53:28 PM PST by Poohbah ("Would you mind not shooting at the thermonuclear weapons?" -- Major Vic Deakins, USAF)
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To: steppenwolffe
A local news report I watched just this evening claim another 75-100% increase in beef prices by next summer.

Of course as demand shifts to poultry and pork, we can expect increases there also.

4 posted on 11/07/2003 8:58:59 PM PST by Brian S
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To: Poohbah
Well, it's 3.29/lb, so do the math.


5 posted on 11/07/2003 8:59:54 PM PST by Huck
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To: Huck
Now I regularly buy chuck, which is 1/4 the price

In a crockpot/slowcooker, stack: 1 boneless chuck roast, rubbed down with 1 package taco seasoning
1 chopped onion
1 cup dry pinto beans
1 can RoTel Tomatoes
1 can chopped green chilies
1 cup water
Cover and cook on low for 8-10 hours. DO NOT STIR. DO NOT UNCOVER. After 10 hours, drain off excess liquid. Using 2 large meatforks, shred meat and bean mixture. Stir mixture until thoroughly mixed. Serve on flour tortillas with choices of cheese, sour cream, etc.

This is also a good thing to cook during major FR moments (2000 post-election crisis, 9-11, etc.)

6 posted on 11/07/2003 9:01:10 PM PST by hispanarepublicana (Mr. Fox, give us our water!!!)
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To: Huck
Is that a Javelina?
7 posted on 11/07/2003 9:01:21 PM PST by GeronL (Visit www.geocities.com/geronl)
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To: Poohbah
but chuck steaks can't chuck steaks, cuz they be dead

8 posted on 11/07/2003 9:03:38 PM PST by GeronL (Visit www.geocities.com/geronl)
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To: hispanarepublicana
poor chuck
9 posted on 11/07/2003 9:04:17 PM PST by GeronL (Visit www.geocities.com/geronl)
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To: GeronL
It's a woodchuck. My wife LOVES this little guys.
10 posted on 11/07/2003 9:11:27 PM PST by Huck
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To: GeronL
Chuck em if they can't take a joke.
11 posted on 11/07/2003 9:12:25 PM PST by Huck
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To: Huck
Up chuck! Up chuck!
12 posted on 11/07/2003 9:12:49 PM PST by Poohbah ("Would you mind not shooting at the thermonuclear weapons?" -- Major Vic Deakins, USAF)
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To: Huck
Woody the Woodchuck and his big blue truck, lets all sing the woodchuck song!! /kidding
13 posted on 11/07/2003 9:13:18 PM PST by GeronL (Visit www.geocities.com/geronl)
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To: GeronL; Poohbah
Click Here
14 posted on 11/07/2003 9:18:08 PM PST by Huck
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To: Javelina
Hey You!
15 posted on 11/07/2003 9:19:18 PM PST by HiTech RedNeck ("Across this great nation people pray -- do not put out her flame" -- DFU. Go Godsquad!!!)
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To: hispanarepublicana
Are RoTelTomatoes a brand, or is it a special treatment of the tomatoes?

Another question. Wouldn't it be okay to prepare this without the beans? (Adkins, you know?)
16 posted on 11/07/2003 9:22:19 PM PST by Iowa Granny
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To: hispanarepublicana
Yummy! :-)

I'll keep this recipe on file so I can cook it.

17 posted on 11/07/2003 9:32:51 PM PST by RayChuang88
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To: Iowa Granny
RoTel is a brand of tomatoes that are spiced up with Jalapeno chilis. It is widely available in Texas but I don't know if it is country wide. Regular tomatoes should work if you don't like it spicey.

As a side note there is a band called Rotel and the Hot Tomatoes.
18 posted on 11/07/2003 10:29:47 PM PST by Constitutional_Republican
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To: hispanarepublicana
You know, if this keeps up, JimRob is going to have to create a "recipe exchange" section of FR.

Of course, the big question of the day is "How many carbs?"
19 posted on 11/07/2003 10:38:54 PM PST by SWake ("Estrada was savaged by liars and abandoned by cowards." Mark Davis, WBAP, 09/09/2003)
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To: Huck
My sister shoots them with her trusty .22!
20 posted on 11/07/2003 10:46:18 PM PST by SwinneySwitch (Freedom isn't Free - Support the Troops & Vets!!)
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To: SwinneySwitch
:-(
21 posted on 11/07/2003 10:48:46 PM PST by Huck
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To: steppenwolffe; AAABEST; Ace2U; Alamo-Girl; Alas; amom; AndreaZingg; Anonymous2; ApesForEvolution; ..
Rights, farms, environment ping.

Let me know if you wish to be added or removed from this list.
I don't get offended if you want to be removed.

For real time political chat - Radio Free Republic chat room

22 posted on 11/08/2003 12:04:52 AM PST by farmfriend ( Isaiah 55:10,11)
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To: farmfriend
BTTT!!!!!!
23 posted on 11/08/2003 3:04:08 AM PST by E.G.C.
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To: steppenwolffe
Three important questions:

1. If beef prices continue to go up, how do you properly prepare a PETA member for the grill?

2. Do PETA members taste good with A-1 or will ketchup do?

3. If beef prices continue to go up, does this mean I have to start eating sweet and sour spotted owl again?
24 posted on 11/08/2003 3:30:46 AM PST by Beck_isright (Socialists are like cockroaches. No matter how many die, 300 more are born under every cowpile.)
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To: steppenwolffe
The cuts of beef in the average supermarket meat bins are so awful today that who wants to buy them anyhow? Low grade, tasteless and stringy. I haven't bought a pot roast in two years.

Private butcher shops are a cut above, but not that much. One reason may be that cattle is now bred for leaner meat. Less fat....less flavor. I only buy rib eyes now because of the flavor from the higher fat content. I switched to more pork, lamb and poultry a long time ago.

Someone is getting all the good beef in this country, but it ain't the common folk who shop at Publix. Must be going to the restaurants patronized by the UN diplomats in New York.

Some of us freepers went to a pricey DC steakhouse just prior to our Count the Silverware Inaugural Ball. Now, that was STEAK! The real McCoy. Of course, this is a favorite restaurant of senators and other Washington lords.

Leni

25 posted on 11/08/2003 3:53:15 AM PST by MinuteGal
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To: MinuteGal
http://www.kcsteak.com
26 posted on 11/08/2003 4:07:53 AM PST by kcvl
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To: Iowa Granny
Are RoTelTomatoes a brand, or is it a special treatment of the tomatoes?

Ro-Tel is a brand of canned Tomatoes with Jalopenos. It goes in nearly every one of our crock-pot recipes. :) I think it available almost everywhere now. HyVee definately carries it.

27 posted on 11/08/2003 4:17:59 AM PST by Grit (Tolerance for all but the intolerant...and those who tolerate intolerance etc etc)
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To: Iowa Granny

28 posted on 11/08/2003 4:19:58 AM PST by Grit (Tolerance for all but the intolerant...and those who tolerate intolerance etc etc)
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To: Grit
Correction:
Tomatoes and Green Chiles. Not Jalopenos.
29 posted on 11/08/2003 4:27:47 AM PST by Grit (Tolerance for all but the intolerant...and those who tolerate intolerance etc etc)
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To: kcvl
I order all my hamburger patties from Omaha Beef. Ground beef in Florida is nauseous.

However, a lot of the fine mail order beef cuts are rubbed and packaged with spices I don't care for.

I'm a darn good midwestern born-and bred cook...... salt and pepper are my weapons of choice so as not to alter or camoflage the taste of fine western beef.

I occasionally like to touch a bite of steak in Heinz 57 sauce, though, so flame away.

Leni

30 posted on 11/08/2003 4:33:04 AM PST by MinuteGal
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To: SWake
Of course, the big question of the day is "How many carbs?"

USDA Nutrient Database Search

A very handy resource.

31 posted on 11/08/2003 4:34:28 AM PST by Grit (Tolerance for all but the intolerant...and those who tolerate intolerance etc etc)
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To: Huck
If you have the money, go find a farmer and tell him you will pay him $2 per pound for a whole beef. Find a meat locker to cut it up for you. At most you will pay $.25-.50 per lb. to process, and get all the cuts of meat for far less than the store and likely far higher quality. The farmer makes out good, you make out good, and the only downside is having to pay for it all up front...and the tight freezer space.

That's what alot of people do here in Iowa and they save a bundle.
32 posted on 11/08/2003 4:46:18 AM PST by Free Vulcan
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To: Brian S
We are 3rd generation ranchers here on the eastern plains of NM and one of the real reasons for the increase in prices is the drought. People have had to sell off cows for several years now due to no grass and for several years of no rain, the dirt tanks were dry. It is never covered on the news but the drought in the west and southwest has caused a real reduction in mother cows. We raise angus cross cows, and if you have a certified angus cattle section where you live, the meat (if treated right by the butcher) will give you a good taste. By the way I have to cook for Ranch Hands many times during the year, and I make the recipie in my electric oven with big roast and 4 cups of pinto beans. Just add more rotel and stewed tomatoes. It is a sure fire hit every time. God bless and all have a good day. Denco
33 posted on 11/08/2003 4:51:53 AM PST by denco
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prices are going up (among other reasons) because of the situation in canada...

AND since japan is willing to pay more for beef than we are...the price goes up here since there are limited supplies...

factoid: most Kobe beef is from the US
34 posted on 11/08/2003 5:02:40 AM PST by KneelBeforeZod (If God hadn't meant for them to be sheared, he wouldn't have made them sheep.)
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To: hispanarepublicana
Thanks for this recipe! This sounds awesome :) I will try it soon!
35 posted on 11/08/2003 5:48:35 AM PST by CajunConservative
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To: Free Vulcan
You are exactly right. The ones who raise the beef aren't the ones who are making the money. Sure the price has gone up but not much. We just sold a nice registered longhorn bull (needed tax money) and got a whole 52 cents per lb. Longhorn meat is a low cholesteral meat - lower than white meat chicken and very flavorful.
36 posted on 11/08/2003 6:04:03 AM PST by gopheraj
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To: carlo3b
Ping
37 posted on 11/08/2003 6:05:37 AM PST by P.O.E.
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To: Free Vulcan
Western ranchers have a hard time getting that grin off their faces!

Shasta Livestock Market Report

RECEIPTS:   This Week: 2859 Last Week: 3064    
                 
COMPARED TO LAST WEEK: Slaughter cows and bulls $1-$2 higher. Feeder cows $2-$4 higher.
Feeder steers and heifers over 600# $1-$2 higher, under 600# steady. Small lots and singles
$7-$10 lower than top offerings.              
SLAUGHTER COWS:         High Dress   Low Dress  
          Breakers: 36.00-41.00       42.00-48.00      
          Boneing: 33.00-43.00       44.00-55.00 (feeder cows)  
          Cutters: 25.00-32.00              
           BULLS 1 & 2: 40.00-49.00       50.00-57.00      
               
FEEDER STEERS: 300-400          95.00 to   117.50  
Top Offerings/Pen Lots 400-450          90.00 to   116.00  
  450-500          86.00 to   108.85  
  500-550          85.00 to   104.85  
  550-600          85.00 to   100.25  
  600-650          85.00 to   100.10  
  650-700          85.00 to     99.00  
  700-750          85.00 to     99.00  
  750-800          85.00 to     98.50  
  800-900          85.00 to     98.00  
               
 FEEDER HEIFERS: 300-400       87.00 to   106.50  
Top Offerings/Pen Lots 400-450          85.00 to   101.00  
  450-500          85.00 to   100.00  
  500-550          85.00 to     98.00  
  550-600          83.00 to     96.75  
  600-650          82.00 to     95.00  
  650-700          82.00 to     95.00  
  700-750          82.00 to     95.10  
  750-800          82.00 to     93.25  
  800-900          82.00 to     91.00  
               
                           PAIRS: Too few for market test            
                 
                 
             CALVY COWS: Too few to test            
                 
NEXT WEEK (Nov. 14): 4,000 head Special Calvy Cow Sale. 2,000 young, black cows  

38 posted on 11/08/2003 6:08:53 AM PST by B4Ranch (Wave your flag, dont waive your rights!)
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To: B4Ranch
A friend in Nebraska recently told me he sold his 5-wt calves right off the cows for $1.18.
39 posted on 11/08/2003 6:41:10 AM PST by Cuttnhorse
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To: Cuttnhorse
Life doesn't get much better than that!
40 posted on 11/08/2003 6:42:18 AM PST by B4Ranch (Wave your flag, dont waive your rights!)
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To: gopheraj
Longhorns get killed at the local sale barns.
If you have a local Longhorn sale, the prices are somewhat better.
For example, in East Texas we have The Best of West sale every two weeks, good cows and bulls will fetch pretty decent prices.
41 posted on 11/08/2003 8:11:27 AM PST by dtel (Texas Longhorn cattle for sale. We don't rent pigs.)
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To: Beck_isright
MAPLE-BARBECUED SPOTTED OWL

1/2 cup white-wine vinegar 1 tablespoon salt 1 cup vegetable oil 5 whole spotted owl breasts (with skin and bone), halved 10 spotted owl thighs 10 spotted owl drumsticks 10 spotted owl wings

maple barbecue sauce (recipe follows) for basting and as an accompaniment

For maple barbecue sauce:2 large onions, chopped fine 2 1/2 tablespoons vegetable oil 2 1/2 tablespoons Worcestershire sauce 1 tablespoon Dijon-style mustard 1 1/4 cups ketchup 2 1/2 cups chicken broth 3/4 cup cider vinegar 1/2 cup plus 2 tablespoons pure maple syrup In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.

Divide the owl pieces between 2 large bowls, pour the marinade over them, and let the owl marinate, covered and chilled, overnight. Grill the owl on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more. Serve the owl with the remaining sauce. Make maple barbecue sauce:In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups.

Serves 8 with leftovers



42 posted on 11/08/2003 8:36:10 AM PST by Oorang ( If guns are outlawed, can we use swords?)
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To: Free Vulcan
Wow, I would be thrilled to get $2.00 p/pound. Our Angus steers are going to the butcher in a couple of weeks and we have them all sold at $1.50 (sold as halves) hanging weight.
I could never go back to grocery store beef. Raising our own we know what we are eating. No hormones, etc. They are fed high quality hay, a mixture of oats, barley and molasses and the last month lots of corn (as well as pasture grass). They are as good as the cuts you get from the Omaha Beef mail order place and all for $1.50 p/pound.
43 posted on 11/08/2003 8:43:35 AM PST by Oorang ( If guns are outlawed, can we use swords?)
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To: Iowa Granny
RoTel is a brand of chopped tomatoes with green chiles. You could probably just use chopped, stewed tomatoes. Also, I suppose it would be alright to prepare it without the beans......although, they do contribute to the taste of the dish. By the way, pinto beans are known as one of the lowest glycemic dishes in existence, as is prickly pear (nopalitos)--both can be found in the Mexican food sections of the grocery store. I've wondered if more hispanics get diabetes because they are genetically programmed to eat these low glycemic foods and don't for the most part anymore. I've been to homes in Mexico where, every meal, the "diabetic one" at the table is served a helping of nopalitos prepared just for them by the kitchen help.
44 posted on 11/08/2003 8:59:18 AM PST by hispanarepublicana (Mr. Fox, give us our water!!!)
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To: steppenwolffe
First we think we're entitled to cheap gas. Now it's cheap beef. And prices are high for both for the same reason. Sheesh. Wish consumers would just quit whining.
45 posted on 11/08/2003 9:00:59 AM PST by mewzilla
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To: Iowa Granny
FWIW, pork makes a pretty good green chile stew, too. So does hamburger. Which is pretty close to the recipe up above without the beans, add diced taters instead.
46 posted on 11/08/2003 9:03:14 AM PST by mewzilla
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To: steppenwolffe
With a ban on imports from Canada due to the mad cow scare, he's finally making good money on his stock.

The mad cow scare was an excuse. At most, that would have been a temporary thing, long since lifted.

I think it was really a smack upside Chretien's head for scorning the U. S. in so many ways (the Iraq war was only one) for so many years. Unfortunately, the brunt of it is falling on U. S. friendly Alberta. And of course, the resulting beef shortage is falling on the American consumer.

47 posted on 11/08/2003 9:04:26 AM PST by Snuffington
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To: RayChuang88; SWake; Iowa Granny; Grit
Aaaarrghhh!!!! Too much red wine on a Friday night.......I left out one key ingredient........1 can cream of mushroom soup, undiluted, goes on right before the RoTel layer!!!!

(Cream of mushroom soup is another ingredient that goes in almost every crockpot recipe.)

48 posted on 11/08/2003 9:06:48 AM PST by hispanarepublicana (Mr. Fox, give us our water!!!)
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To: CajunConservative
Please see post #48 for an important correction!
49 posted on 11/08/2003 9:08:48 AM PST by hispanarepublicana (Mr. Fox, give us our water!!!)
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To: Grit; yall

Check out Ranch Foods Direct


50 posted on 11/08/2003 9:13:16 AM PST by lodwick (Wake up, America!)
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