The Bacon is Thick Cut an actual 1/4" thick. Ready to cure any way You want to. Almost no shrinkage. Ribeye is 1.5" thick, well marbled and TENDER !!!
Posted on 12/22/2023 8:04:09 PM PST by RandFan
But stiil lower average meat consumption is just another sign of the wussification of this country.
But the meat industry in America is not about to go into the toilet as implied by the headline.
Even if it were 1 penny I’d still prefer chicken, turkey, and certain fish.
Most of the younger Hindus I’ve known in this country — the offspring and grandchildren of my late Indian wife’s friends — eat occasional beef. Of course they aren’t that serious about being Hindus either.
They can’t afford to eat beef.
Unless they are on “welfare”. Imagine huge shopping carts, stuffed overfilled with steaks, chops, roasts, stew meat, more meat than you’ve bought in the last 5 years in a single cart.
That’s one reason or partly why nobody can afford it.
The Bacon is Thick Cut an actual 1/4" thick. Ready to cure any way You want to. Almost no shrinkage. Ribeye is 1.5" thick, well marbled and TENDER !!!
I did my part to prop up the beef industry yesterday with a 6 lb prime rib roast, it was sublime!
God obviously wants us to eat beef, why else would he have made cows out of steak?
The price of beef has gone up so much that I only purchase the 10lb roll of hamburger when it’s on sale for 1.99/lb. I haven’t purchased any roasts in over a year because the sale price is still too expensive to me, and I don’t buy much steak because I have no idea how to cook it. Even chicken has gone up. I always purchased fresh chicken from the butcher but now I buy in bulk when the frozen is on sale for 1.99/lb.
Migrants get it first
1 Timothy 4:3 Context
1Now the Spirit speaketh expressly, that in the latter times some shall depart from the faith, giving heed to seducing spirits, and doctrines of devils; 2Speaking lies in hypocrisy; having their conscience seared with a hot iron; 3Forbidding to marry, and commanding to abstain from meats, which God hath created to be received with thanksgiving of them which believe and know the truth. 4For every creature of God is good, and nothing to be refused, if it be received with thanksgiving:....
But, there are chicken bits places popping up all over the place. Young people consume their chicken in bite size pieces, as part of the same generations that have never had a vitamin that is not sold as a gummy.
And the KFC-style chicken place is out of fashion. Today the primary side for chicken bits is french fries. All of the newer style chicken bit places around us make and sell lots of fries, but I don't think any of them even offer mashed potatoes or coleslaw as sides. And only one out of 3 that I have been to offer chicken still on the bone; the others only offer a chicken product that may or may not have had a face at one time.
I suppose the next generation of chicken places will offer chicken gummies, or maybe Soylent Chick.
Beef, real food for real people.
Agree I love it but as some have said look at the prices.
More of a treat now
I’m getting my 90lbs at a minimum.
Eliminating climate cultist would be a better start for the environment.
There are a number of ‘heritage’ pork breeds. You want pasture-raised, no antibiotics or hormones. My 2 half hogs have been Berkshire, a ‘heritage’ breed. My relative also has a Gloucestershire Old Spot sow & boar. The Berkshire sows are being crossed with the GOS boars for very flavorful pork. There are two litters due: Berkshire now, GOS January 6. Baby pigs are SO cute.
Here’s a good article on ‘heritage’ pork.
https://www.hobbyfarms.com/17-pastured-pig-breeds-to-raise-for-flavorful-pork/
A few excerpts:
The Livestock Conservancy has yet to define “heritage pork.” Some say it’s meat from historic breeds; others insist that only Conservancy-listed breeds produce heritage pork. For the purposes of this article, it’s pork from breeds developed before 1900.
Berkshire
Berkshire hogs originated in the Berkshire area of England some 200 years ago, where they were fattened on waste products from London’s dairies, breweries and distilleries. The American Berkshire Association, formed in 1875, was the first swine registry established in the world. The Berkshire is a medium to large hog that’s black with a white snout and boots and a splash of white on the tip of its tail. It’s a nicely proportioned pig with small, upright ears and a short, dished face. Berkshires are hardy, fast-maturing, good-natured pigs and famous for their nicely marbled, succulent and flavorful pink meat. It’s especially popular with Japanese chefs who call it kurobuta (black pig meat).
Gloucestershire Old Spots
A large, predominately white pig with a few black spots, the Gloucestershire Old Spots has huge lopped ears that droop over its face and a long, slightly arched back. It hails from Gloucestershire, England, where it was once known as the Orchard Pig and was raised on windfall apples. Old Spots are hardy, sweet-natured hogs and outstanding foragers. They produce sweet-tasting, well-marbled, exceptionally flavorful pork, including large hams. This breed is still being raised by the British royal family today.
I have a stash of those stickers with Trump pointing, and “Biden did that” on it. I leave a few in the meat bin every once in a while.
Mom and Dad, along with my aunt and uncle, would split a beef from my cousin’s farm every year.
Most of the family was farmers, but I don’t think we have any anymore.
Venison is sounding pretty good, and we often have a herd of about 12 deer stroll by our windows. But we’re not hunters. Yet.
Our local Sam’s Club has ground rib eye for about $4 to $5 a pound. Amazing burgers.
I asked the person behind the counter about this, and he said that the consumption of rib eye steaks and roasts was down and they had to do something with the meat, since beef cattle don’t change shape with the market demand for particular cuts.
(I also use it in chili. It doesn’t fall apart into mush like other ground beef)
... just bought a whole standing rib roast, 7 ribs... priced at $259, but sale brought it down to $139 with 4 ribs for Xmas and 3 dry aging for a month... most expensive beef ever purchased but more meals than last years Xmas tenderloin! Have a Merry Christmas feast...
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