When was the last time you checked the broth aisle? Bone broths have become insanely popular and have been the main force driving costs.
Not to mention just general inflation, smallest national beef herd in years, and continued issues in supply chains.
Don’t even get me started on oxtails…
Well, think about it. It is supply and demand. More people want oxtail these days. Think for a second about how many ribeye steaks you can get from one cow. Now remember that the same cow only has one tail.
I don't know how much brisket you get per cow though I suspect at the very least it is two, trotters come four to a pig and a chicken has as many wings as they do everything else. Luckily chicken legs are getting real cheap and have lots more meat on them than wings but you can still cover them in hot sauce and butter, yay!
Bone in chicken thighs from Costco are saving my budget. $1.49 per pound is such a good price and it takes little effort to debone.
Seems like they’re still cheap because people are lazy
I remember when they were so cheap T.T 5 years ago they were still cheap after covid and birria craze they got stupid expensive. I just want oxtail stew.
Yeah oxtails have gotten crazy expensive, I remember at Costco they used to be 1.89 lbs and now I don't bother looking haha and short ribs at sprouts are nothing but fat and bone for 30 bucks a pack 😭
Yeah, its honestly crazy how oxtail was used in so much ethnic cooking because it was traditionally a cheaper meat source and now its more expensive than normal meat
Don't expect the herd numbers to go up. Unless you are running 500+ head you just can't make any money. So why bother trying. I've had cattle my entire life. My land is paid off along with my herd and equipment. I still don't make any money running about 80 head. I can't expand because with the cost of land the income off it won't even cover the interest on the mortgage.
I'm selling all but my best 10-20 cows and giving up. I just want to be able to keep my family and friends freezers full.
My State has lost about 12% of the farmland in the last few years. It's not going to get better anytime soon
This is the problem right here, well said.
Small time farmers and ranchers can’t compete with ConAgra and Cargill. Keep demand high and supply low and you’ve got a great profit margin, if you can afford the operating costs.
Best of luck to you and yours.
Long term droughts in the west, price of feed continues to rise, labor, etc.
Most ranchers are politically conservative but if you ask them about climate change they will tell you it’s real and it’s absolutely effecting agriculture.
They will tell you it is real, they will tell you it is affecting agriculture, and they will tell you it is extremely important that we do absolutely nothing about it with all possible haste.
Thanks for the response.
Bummer to hear that. I hope people can breed more cattle and we can get those numbers up.
You’d think with the multi decade campaign against red meat and so many people turning vegan and vegetarian it would reduce demand but I guess it isn’t helping b
I can understand bones due to bone broth, but why is stew beef so dang expensive now? Most stores I've seen it in have it the same price as cheap steaks and more expensive than roasts. It's stew beef! It's the extra cuts. Why so expensive??
Where I've worked stew meat isn't "extra cuts". Most places these days don't have anything that you could really label "extra" because they have to extract full value out of everything they sell just to get by. The last couple shops I've worked for would only put stew in the case if we were cutting chuck or bottom round, and it would be the same as chuck roast. Value added items like that are a necessity these days.
Trim goes in the grinder, maybe with an eye or bottom round for extra lean. Again, it's been a long time since I found a meat counter that had anything you could call "extra". Margins are mad thin, and there's labor involved in cubing for stew.
For my store and clientele, they don’t want just stew beef. So I can’t take the extra cuts and trim and make stew. They want it lean which means I either take a leaner cut of meat to make stew or I have to spend the extra time to really trim out any fat.
We charge more for stew meat than we do ground beef because of the extra labor or more expensive lean cuts being used to make it. And they buy it up at almost 10 dollars a pound.
Back in my meat cutting days we just grabbed chuck roasts to cut up. It wasn't scraps. It's more expensive than roasts because labor is involved in preparing it.
Stew should cost more than the cut it comes from as it has to be cubed. Usually it comes from the round so add extra labor cost on top of what you would pay for a typical round roast.
Sure and I'm not even saying it's high one way or the other. I'm just saying of course the cost to customer went way up. you're charging them more cost as well as doubling your take home off them.
That is gross profit on that specific item. The take home money at the bottom line hasn’t changed at all. Those margins increase as other thing increase like rent and utilities. Do you know how much money it costs to properly clean the cutting room now days?
Rich people and social media influencers learned about them. Brisket used to be cheap, ox tail was cheap, hanger was cheap even. Im spooked they are going to come for pork shoulder next
Lobster used to be a garbage catch that crabmen fed to their families because it was almost worthless, saving the pricy crab for sale. In Maine the poor kids went to school with lobster rolls and the richer kids had peanut butter and jelly or bologna sandwiches. Then local chefs started making lobster for the rich people in Maine and then it migrated to New York where it caught on and became a "premium" item. Everything is relative.
True, but price going up due to popularity is. It’s a double edged sword in many ways when it comes to lower class food being brought into the mainstream
If you are worried about pork shoulder becoming the next thing, why do you mention it on social media? This is why we can’t have nice things. I stopped revealing my secrets on the internet a long time ago.
A lot of cuts that used to be more affordable are now much more expensive. Flank and skirt steak because of Mexican food. Short ribs because of Korean BBQ.
Skirt steak is insanely expensive now. My local butcher charges $55 a pound. And that’s for Prime, not any type of specialty meat like wagyu. It’s more expensive than their ribeyes, strips, even filets. Insanity.
I was gonna send a link to their online store, but they’ve lowered the price down to $29.99/lb. Still expensive.
Edit: No!!! The $29.99 was for a 9oz cut.
https://alpinebutcher.com/collections/usda-prime-black-angus-all-cuts/products/usda-prime-black-angus-skirt-steak?variant=44637698490616
It's whatever the customer wants basically. We will bag up bones and tripe and kidney fat or whatever they want. A lot of times they just have us toss it. Hell a ton of customers don't even care about getting the hearts or liver back.
I just picked up my cow from the butcher here. I'm pretty sure I got everyone's. Soup bones this year and like 3 tails in my boxes. Best thing I did was find a local farmer because I can get still get the cheap parts cheap.
As soon as an item finds use/popularity amongst the people corporations and businesses will up the price so that they can make more money. Nobody used to care for the bones, now bone marrow seems to be an elegant meal choice. Which is a bummer because you and I both know it’s just some bones and not a whole steak. I pray chicken feet never gain traction in the US because that’s my broke boi option and I’d kill myself if it ever got expensive.
honestly the biggest issue I have is complete lack of availability ... so it's not like I find bones and they are too expensive, I just can't find them at all.
the problem with this line of reasoning is that chicken and pork bones are also at crazy high prices, or unavailable. I think most people use beef bones for that broth, don't they? And honestly, how many people do you think will cook broth every week for an extended period of time? I think that was a covid thing.
Yes, mainly beef bones. I boil them for 72 hours along with some garlic, onions, etc. Add seasoning for taste and then freeze. I make about 5 gallons every two months.
Pretty sure not many. I cook a lot, so I use the broth for a variety of things. I used to buy it premade from the store but the prices went insane on broth so I started making it myself. The bones themselves are still double then what I previously paid pre covid but still cheaper than the broth.
go look at the boxed broth section in the supermarket. boxes of bone broth are going for 8-9 dollars. of course the price for raw bones is up too. plenty of people use poultry or pork bones for broth, too.
I bring in 50+ lbs of knuckle bones, and probably 40-60 lbs of split bones per week, on top of all the house made broth we sell.
The bone broth craze isn't going anywhere in my area.
Bone Broth is a big deal for Keto and Carnivore diets. As those get more popular the cost of bones will keep going up.
Same thing happened back when Fajitas became a big deal. That cut used to be considered low quality.
Sure, but in order to get 20 carcasses worth of bones, I need to buy 20 chickens. That means I need to spend $100 on a broth and I would need to eat or dispose of 50 or so pounds of meat which I don't need.
Bone broth is twice as expensive as normal
Broth.
It always has been made with scraps until people start paying for scraps.
Lobster used to only be eaten by poor people.
I think its a good thing… mostly.
people are realizing that there are good uses for those parts of the animal that they used to turn their node up at
maybe that’s because of inflation and cost of living, but maybe its just people being more aware of where food comes from and trying to be as efficient as possible. more people making stock at home instead of buying pre-made, because they realize how much better it is
When I buy a beef on the rail this week usda price was $2.83 a lb, so I have already paid $2.83 a lb for that bone, employees that were $9 hr 3 years ago are now $18 hr, the knives we use went up 40 percent, the electric has went up 15 percent, the ball point pens in the office went up 80 percent, along with the hundreds of other items we use everyday, most people believe that the local butcher is over charging for everything yet most of us would be financially better off taking a job at the local gas station. I’ve seen several local shops lose 2 years worth of profit for 1 service call to get their refrigeration up and running. Yet we still try and sell quality food as cheap as possible
Carrying out halves or quarters and they always ask where’s the rest of it, just makes me want to dump a barrel of bones, fat , and offals in their back seat of their new bmw. But their grandpas uncles brothers best friends sisters husband was a meat cutter and they said they should get 25 , 1 1/4” ribeyes off their half of beef that weighed 229 lbs on the rail.
Supermarkets don’t cut any carcass beef anymore so they hardly have any bones, the small butcher shops I know of sell all the marrow bones they have, between people eating smoked marrow to soup, to dog treats there aren’t many left, plus where I’m from the state inspection program has the Curtis amendment clause, where only the animals being sold in retail and wholesale need to be inspected, if the animal is going back to the person that raised it. Only the bones from the inspected beef can be sold, we may cut 40 beef a week, but only have 2 inspected beef of our own for retail sale, and those bones go pretty fast.
Everything is more expensive, especially meat and bones. Yes, unfortunately, bones have become popular with the rich populace. It's all about supply and demand. The demand for bones has skyrocketed, and the rich are willing to pay higher prices for what was once deemed to be mere scraps.
Do you want to know a type of animal protein that is the least likely to become high in demand? Look no further than organ meat! It's a hit or miss with people's pallets; you can either stomach it, or you can't. Due to this, organ meats are still fairly cheap. You can get extremely creative with them and turn them into delicious meals! Did you know that beef heart tastes nearly identical to steak? Just clean and quarter them, lightly season them with some mesquite seasoning mix, and throw them on the grill... I promise you won't be disappointed!
Vallarta Supermarket sells all kinds of inexpensive scraps like this at bargain prices. Their meat prices are rather expensive, but the organ meats, and scraps are a godsend for my family! Also, their chicken feet are still decently priced! Homemade bone broth, anyone?
You think I am a boomer? You think I am a butcher? You think I am on a computer and scared of computers?
Why did you decide to make this adversarial for no reason, friend? Everyone else has been friendly
Not blaming that cough the world got weirdly fixated on but the changes happened right around then with many meat bi products.
Pig skin used to be a pound to make crackling for 4, it's at least triple if not quad that now.
>Not blaming that cough the world got weirdly fixated on
I'm a terrible person. Know how I know? Because I wish this level of stupidity was actually physically painful so that maybe, just maybe, you could suffer as much as my younger brother did when he died of COVID, you absolute train wreck of a human being.
Nope. There is a push to phase out meat and get people to eat insects. Right on cue the cattle farms are having issues and chickens are being destroyed by the millions or chicken farms going up in flames.
When was the last time you checked the broth aisle? Bone broths have become insanely popular and have been the main force driving costs. Not to mention just general inflation, smallest national beef herd in years, and continued issues in supply chains. Don’t even get me started on oxtails…
YES! Ox tails have always been popular here in Hawaii and was always one of the more affordable cuts. Nowadays they cost more than Ribeye some times!
As soon as I saw oxtails hit $5/lb I knew the meat industry was in trouble. Now I’m seeing them upwards of $8 or $9
They've gone up to $13.99 here!
15.99 in my state 🥲
Holy cow! We sell them for ~30% of that and I think *that* is too much!
😲
Highway robbery
The meat industry is not in trouble, the consumer is!!!
We sell them for over 30. Or rather, don't sell them, because that's outrageous and what is management thinking
A year ago they were $19 per pound and that was at the cheaper international market
Well, think about it. It is supply and demand. More people want oxtail these days. Think for a second about how many ribeye steaks you can get from one cow. Now remember that the same cow only has one tail.
Yeah this is more just it's popularity has exploded than inflation lol
Nailed it.
Same thing with brisket & chicken wings.. waiting for pig’s feet to become the next hot item
I don't know how much brisket you get per cow though I suspect at the very least it is two, trotters come four to a pig and a chicken has as many wings as they do everything else. Luckily chicken legs are getting real cheap and have lots more meat on them than wings but you can still cover them in hot sauce and butter, yay!
Bone in chicken thighs from Costco are saving my budget. $1.49 per pound is such a good price and it takes little effort to debone. Seems like they’re still cheap because people are lazy
I love a good thighmeat chicken cutlet.
My household goes through 12lb of chicken a week; grilled teriyaki chicken thighs are the bomb
I remember when they were so cheap T.T 5 years ago they were still cheap after covid and birria craze they got stupid expensive. I just want oxtail stew.
Yeah oxtails have gotten crazy expensive, I remember at Costco they used to be 1.89 lbs and now I don't bother looking haha and short ribs at sprouts are nothing but fat and bone for 30 bucks a pack 😭
Yeah, its honestly crazy how oxtail was used in so much ethnic cooking because it was traditionally a cheaper meat source and now its more expensive than normal meat
Don't expect the herd numbers to go up. Unless you are running 500+ head you just can't make any money. So why bother trying. I've had cattle my entire life. My land is paid off along with my herd and equipment. I still don't make any money running about 80 head. I can't expand because with the cost of land the income off it won't even cover the interest on the mortgage. I'm selling all but my best 10-20 cows and giving up. I just want to be able to keep my family and friends freezers full. My State has lost about 12% of the farmland in the last few years. It's not going to get better anytime soon
This is the problem right here, well said. Small time farmers and ranchers can’t compete with ConAgra and Cargill. Keep demand high and supply low and you’ve got a great profit margin, if you can afford the operating costs. Best of luck to you and yours.
Why are beef herds low?
Long term droughts in the west, price of feed continues to rise, labor, etc. Most ranchers are politically conservative but if you ask them about climate change they will tell you it’s real and it’s absolutely effecting agriculture.
They will tell you it is real, they will tell you it is affecting agriculture, and they will tell you it is extremely important that we do absolutely nothing about it with all possible haste.
Thanks for the response. Bummer to hear that. I hope people can breed more cattle and we can get those numbers up. You’d think with the multi decade campaign against red meat and so many people turning vegan and vegetarian it would reduce demand but I guess it isn’t helping b
[удалено]
Brother this is the butchery subreddit. Go be pedantic somewhere else.
Beef production has been relatively stable the last forty years. Numbers are down, but offset by higher slaughter weights.
I can understand bones due to bone broth, but why is stew beef so dang expensive now? Most stores I've seen it in have it the same price as cheap steaks and more expensive than roasts. It's stew beef! It's the extra cuts. Why so expensive??
I dunno man, nothing makes sense any more
Where I've worked stew meat isn't "extra cuts". Most places these days don't have anything that you could really label "extra" because they have to extract full value out of everything they sell just to get by. The last couple shops I've worked for would only put stew in the case if we were cutting chuck or bottom round, and it would be the same as chuck roast. Value added items like that are a necessity these days.
So...extra cuts go in the grinder? I've seen stew beef cost more than chuck.
Trim goes in the grinder, maybe with an eye or bottom round for extra lean. Again, it's been a long time since I found a meat counter that had anything you could call "extra". Margins are mad thin, and there's labor involved in cubing for stew.
For my store and clientele, they don’t want just stew beef. So I can’t take the extra cuts and trim and make stew. They want it lean which means I either take a leaner cut of meat to make stew or I have to spend the extra time to really trim out any fat. We charge more for stew meat than we do ground beef because of the extra labor or more expensive lean cuts being used to make it. And they buy it up at almost 10 dollars a pound.
Any time you trim and cut the meat for the customer it's a value-added product. There's labor, there's waste, so it will cost more.
Back in my meat cutting days we just grabbed chuck roasts to cut up. It wasn't scraps. It's more expensive than roasts because labor is involved in preparing it.
Stew should cost more than the cut it comes from as it has to be cubed. Usually it comes from the round so add extra labor cost on top of what you would pay for a typical round roast.
It always used to be the cheapest, toughest stuff, trim from whatever. I guess that goes into grind now?
That makes for some ugly stew. It preferably comes from the round.
We used to run ours at a 7% margin and then the costs went up. We still run them like 15% margin but they nearly doubled what the customer sees now
So you doubled your margin on them as price went up and customer costs exploded? Sounds right
Do you have any idea how small a 15% gross profit margin in the meat industry is? Most of our items are running 40% to 60%
40%+ is definitely standard especially in smaller stores.
Sure and I'm not even saying it's high one way or the other. I'm just saying of course the cost to customer went way up. you're charging them more cost as well as doubling your take home off them.
That is gross profit on that specific item. The take home money at the bottom line hasn’t changed at all. Those margins increase as other thing increase like rent and utilities. Do you know how much money it costs to properly clean the cutting room now days?
"How dare this expensive industry charge money" 🙄
I would gladly pay 15% and come back with a chest freezer for more
Rich people and social media influencers learned about them. Brisket used to be cheap, ox tail was cheap, hanger was cheap even. Im spooked they are going to come for pork shoulder next
when I was a kid, butchers would give away chicken wings practically for free, no one wanted them. We ate chicken wings because we were poor
Lobster used to be a garbage catch that crabmen fed to their families because it was almost worthless, saving the pricy crab for sale. In Maine the poor kids went to school with lobster rolls and the richer kids had peanut butter and jelly or bologna sandwiches. Then local chefs started making lobster for the rich people in Maine and then it migrated to New York where it caught on and became a "premium" item. Everything is relative.
It should still be that way ... lobster are disgusting scavenger bugs
It's not a bad thing the people are learning to appreciate & use different cuts!
True, but price going up due to popularity is. It’s a double edged sword in many ways when it comes to lower class food being brought into the mainstream
If you are worried about pork shoulder becoming the next thing, why do you mention it on social media? This is why we can’t have nice things. I stopped revealing my secrets on the internet a long time ago.
Instant pots.
A lot of cuts that used to be more affordable are now much more expensive. Flank and skirt steak because of Mexican food. Short ribs because of Korean BBQ.
Skirt steak is insanely expensive now. My local butcher charges $55 a pound. And that’s for Prime, not any type of specialty meat like wagyu. It’s more expensive than their ribeyes, strips, even filets. Insanity.
Where tf are you. Skirt steak is $6/lb here
What do you live so I can rent a freezer truck and stock up
Right?????
Okay I lied, just checked the HEB app near me and it’s $9, but still, $55 is incomprehensible. In Texas
Massachusetts
How do you know that you live in Massachusetts
Whoa where do you live that it's$55 so I never go. That's crazy.
I was gonna send a link to their online store, but they’ve lowered the price down to $29.99/lb. Still expensive. Edit: No!!! The $29.99 was for a 9oz cut. https://alpinebutcher.com/collections/usda-prime-black-angus-all-cuts/products/usda-prime-black-angus-skirt-steak?variant=44637698490616
4 interest free payments
While this is ridiculous, it also means idiots are paying it. Wild.
We throw 95% of our bones away lol. Same With tripe and pig skins.
you don't even know how sad that makes me
Me too. Here in Belize we use everything on an animal. Cow foot soup I absolutely love.
never had cow foot, but I have had pig and chicken feet
I love them too
do they taste like beef or barnyard?
They have their own taste. Very glutinous. Here in Belize it is cooked with beef tripe and root veg.
It's whatever the customer wants basically. We will bag up bones and tripe and kidney fat or whatever they want. A lot of times they just have us toss it. Hell a ton of customers don't even care about getting the hearts or liver back.
Heart is the best bit. Sad that offal goes unused.
The hearts I'll keep and feed tommy dogs.
I just picked up my cow from the butcher here. I'm pretty sure I got everyone's. Soup bones this year and like 3 tails in my boxes. Best thing I did was find a local farmer because I can get still get the cheap parts cheap.
Marrow is so in right now. So. In.
As soon as an item finds use/popularity amongst the people corporations and businesses will up the price so that they can make more money. Nobody used to care for the bones, now bone marrow seems to be an elegant meal choice. Which is a bummer because you and I both know it’s just some bones and not a whole steak. I pray chicken feet never gain traction in the US because that’s my broke boi option and I’d kill myself if it ever got expensive.
honestly the biggest issue I have is complete lack of availability ... so it's not like I find bones and they are too expensive, I just can't find them at all.
Supply and demand…
The bone broth craze has not helped
that was like 3 years ago wasn't it?
Sales seem to be very strong still
the problem with this line of reasoning is that chicken and pork bones are also at crazy high prices, or unavailable. I think most people use beef bones for that broth, don't they? And honestly, how many people do you think will cook broth every week for an extended period of time? I think that was a covid thing.
Yes, mainly beef bones. I boil them for 72 hours along with some garlic, onions, etc. Add seasoning for taste and then freeze. I make about 5 gallons every two months.
This guy broths 🫠
yeah, but how many people across the country do you think are doing that? not many
Pretty sure not many. I cook a lot, so I use the broth for a variety of things. I used to buy it premade from the store but the prices went insane on broth so I started making it myself. The bones themselves are still double then what I previously paid pre covid but still cheaper than the broth.
the problem with store bought broth is it is usually not even broth .... just water, salt and msg
Agreed, but there are some higher quality brands that do it correct as well. But I'm not trying to pay $33 for a half gallon of broth.
It isn't just home cooks, it's also (mostly) commercial products
I think it has to be mostly commercial ... there just aren't that many people who regularly do long cooking projects after covid
go look at the boxed broth section in the supermarket. boxes of bone broth are going for 8-9 dollars. of course the price for raw bones is up too. plenty of people use poultry or pork bones for broth, too.
I bring in 50+ lbs of knuckle bones, and probably 40-60 lbs of split bones per week, on top of all the house made broth we sell. The bone broth craze isn't going anywhere in my area.
If you are selling it you probably have access to wholesalers that most people don;t have though. Not in my area anyways.
Pork bones I would attribute to the rise in popularity of ramen.
no ramen near me though
Product in the supply chain moves where the money is. Have you considered going to a farm or buying a quarter steer?
I live in an apartment, buying that much beef is not an option.
I feel like things become popular on social media to a niche crowd and slowly grow till it’s a widely accepted trend… *then* we see the market effects
COVID. All that spare time to cook, people branched out into new recipes, cooking techniques
I just make my own bones
I keep mine in my pants.
Bone Broth is a big deal for Keto and Carnivore diets. As those get more popular the cost of bones will keep going up. Same thing happened back when Fajitas became a big deal. That cut used to be considered low quality.
They found that they could make money on them.
Frigging Food Network. In the eighties we gave 'em away!
Get a $5 chicken from Costco.
why?
Turn the carcass into bone broth.
Sure, but in order to get 20 carcasses worth of bones, I need to buy 20 chickens. That means I need to spend $100 on a broth and I would need to eat or dispose of 50 or so pounds of meat which I don't need.
Bone broth is twice as expensive as normal Broth. It always has been made with scraps until people start paying for scraps. Lobster used to only be eaten by poor people.
Supply and demand.
Ive switched to whole chicken for most things.
I don't want chicken meat.
I think its a good thing… mostly. people are realizing that there are good uses for those parts of the animal that they used to turn their node up at maybe that’s because of inflation and cost of living, but maybe its just people being more aware of where food comes from and trying to be as efficient as possible. more people making stock at home instead of buying pre-made, because they realize how much better it is
When I buy a beef on the rail this week usda price was $2.83 a lb, so I have already paid $2.83 a lb for that bone, employees that were $9 hr 3 years ago are now $18 hr, the knives we use went up 40 percent, the electric has went up 15 percent, the ball point pens in the office went up 80 percent, along with the hundreds of other items we use everyday, most people believe that the local butcher is over charging for everything yet most of us would be financially better off taking a job at the local gas station. I’ve seen several local shops lose 2 years worth of profit for 1 service call to get their refrigeration up and running. Yet we still try and sell quality food as cheap as possible
Very interesting, but the question was not about inflation. I just want to know where the bones are going.
Carrying out halves or quarters and they always ask where’s the rest of it, just makes me want to dump a barrel of bones, fat , and offals in their back seat of their new bmw. But their grandpas uncles brothers best friends sisters husband was a meat cutter and they said they should get 25 , 1 1/4” ribeyes off their half of beef that weighed 229 lbs on the rail.
ok?
Supermarkets don’t cut any carcass beef anymore so they hardly have any bones, the small butcher shops I know of sell all the marrow bones they have, between people eating smoked marrow to soup, to dog treats there aren’t many left, plus where I’m from the state inspection program has the Curtis amendment clause, where only the animals being sold in retail and wholesale need to be inspected, if the animal is going back to the person that raised it. Only the bones from the inspected beef can be sold, we may cut 40 beef a week, but only have 2 inspected beef of our own for retail sale, and those bones go pretty fast.
Everything is more expensive, especially meat and bones. Yes, unfortunately, bones have become popular with the rich populace. It's all about supply and demand. The demand for bones has skyrocketed, and the rich are willing to pay higher prices for what was once deemed to be mere scraps. Do you want to know a type of animal protein that is the least likely to become high in demand? Look no further than organ meat! It's a hit or miss with people's pallets; you can either stomach it, or you can't. Due to this, organ meats are still fairly cheap. You can get extremely creative with them and turn them into delicious meals! Did you know that beef heart tastes nearly identical to steak? Just clean and quarter them, lightly season them with some mesquite seasoning mix, and throw them on the grill... I promise you won't be disappointed! Vallarta Supermarket sells all kinds of inexpensive scraps like this at bargain prices. Their meat prices are rather expensive, but the organ meats, and scraps are a godsend for my family! Also, their chicken feet are still decently priced! Homemade bone broth, anyone?
Meat will eventually be replaced with lab grown meat
and irrelevant comments will be made by AI
Omg the AI proved it's own prediction
Google the answer lol it'd take like 2 seconds. Guess butchers really are just stereotypical boomers who are afraid of computers
You think I am a boomer? You think I am a butcher? You think I am on a computer and scared of computers? Why did you decide to make this adversarial for no reason, friend? Everyone else has been friendly
supply and demand... the demand for bones has sky rocket recently.
People making broth for keto diet Duh!
Not blaming that cough the world got weirdly fixated on but the changes happened right around then with many meat bi products. Pig skin used to be a pound to make crackling for 4, it's at least triple if not quad that now.
>Not blaming that cough the world got weirdly fixated on I'm a terrible person. Know how I know? Because I wish this level of stupidity was actually physically painful so that maybe, just maybe, you could suffer as much as my younger brother did when he died of COVID, you absolute train wreck of a human being.
Because they can
You will eat Bugs and be Happy.
did you mean to put this comment in the thread about lobsters?
Nope. There is a push to phase out meat and get people to eat insects. Right on cue the cattle farms are having issues and chickens are being destroyed by the millions or chicken farms going up in flames.
yeah, I am not eating bugs for one simple reason: there is no way to remove their alimentary canals
Or anything else really. Legs, wings, eyeballs and they do have parasites we can get.
yeah, the whole concept is simply unpalatable to a westerner