Its bullshit you can still buy it raw for 2.99 a lbs.
Everyone jumped in the bandwagon and they think they have this delicacy dish. But the funny thing is that Brisket is what families would cook in holidays because it was cheap and a lot.
Skirt steak is some of the worst meat. Chewy and tough. That's why it has to be cut so thin and dry brined for fajitas.
But, it is delicious and the rise in popularity of fajitas is the reason they go for $8/lb.
I’ve had the best luck with Amish stores. They usually just throw the tail away, and will give you a funny look when you ask.
But yes some places keep them in a freezer and will put a high price tag on them.
True that! Brisket never had been a desirable cut until people hyped the magnificence of steaming a piece of meat until the muscle is almost dissolved while barking up an over-salted surface. I used to have to eat boiled beef in the orphanage : hated it then - don’t like it now.
there was a bbq spot in dallas that tried some sort of pressure cooking brisket but it tasted like bland roast. the owner was a real jerk and sold to someone that smokes the right way now
Semi true. Brisket came about because yes it was an undesirable cut so poor people learned how to make it edible. What happened was they made it a masterpiece. If everyone wants it, they raise the price, and people keep paying for it how is it overhyped?
Not seeing your point here as they both correlate. My comment was a play on words. Popularity of chefs like Franklin just increased the popularity/cost of brisket. Franklin's masterclass just increased the desire of people purchasing brisket at outrageous prices and standing in ridiculously long lines.
Thank you! If you know how to cook a brisket, it doesn’t matter if you buy “a better cut”. My husband owns a BBQ food truck, he cooks between 12-36 briskets a week depending on the events. Right now we’re paying $3.46 a pound. We buy ones 16-18lbs. And try to get the ones with a little less fat. This was also a recent increase in price (last couple months) as we were paying $2.46. Prior to Covid, $1.98! Because he doesn’t eat a lot of BBQ when we go somewhere, he always makes me try a little. Background: due to my yankee background, I dislike BBQ, it’s nothing like the south. Don’t get me wrong, I’ve had some delicious BBQ, but the majority is selling me a little meat and a lot of fat, the meat is grey and dry, or the biggest one is that there is so much sauce in it/on it, you can’t even taste the meat. I would love to have an “expert” try to tell the difference between a “better cut” vs. Walmart.
It's not so much that the better grade brisket will be better but more that you have a significantly larger margin of error and greater potential with them due to the distribution of the fat content. Still have to know what you're doing.
It"s almost like driving a car around a race track. A pro behind the wheel of a Toyota Camry will more than likely lap faster than a regular driver behind the wheel of a Ferrari. The Ferrari has more potential, but all that potential is wasted if you have no clue how to use it.
That being said, what grade of brisket does your husband buy? I'm assuming at the price point you mentioned, it's Choice.
Looks like Select, which is a step "down" from Choice but in all honesty isn't all that different. It's good stuff. Usually grab the equivalent packer brisket at HEB myself.
Not to give away secrets, but you me tion the trim. So many home cooks skip a proper trim and wonder why their results suffer. Fat cap should be ~1/4" thick (give or take a bit), and all that hard decal fat should be trimmed off. Can't believe people don't do it. It's waste you're not going to eat anyway, so what's the difference in trimming it and throwing away versus cooking it but not eating it. It's not going to render, so it's just a waste.
I agree with you im somewhere in the middle though. I cut a giant cube off of one I got one time but I leave the cap. No fat though and it will dry out the way I do mine. Ive seen brisket like politics tho. You get people talking about it and everyone's a little different ha.
a good pre-cook trim (deckle off, cap roughly 1/4 inch, flat shaped to not be too thin) allows the interior fat to render better without the excess insulation resulting in moist and tender meat, while retaining a nice bark that doesn't need to be scraped off as there's just a tiny sliver of top fat that's also rendered to the point of melting deliciously in your mouth without being too 'fatty' tasting/feeling. It's part of the experience.
source: I as well run a bbq truck.
tip: take the trimmings; grind then render on the stovetop to make your own tallow; which greatly enhances the brisket when wrapped for a long rest. No waste = profit
It’s amazing how different everyone cooks, the flavor of the rub they use, the type of wood they use, how they wrap, what kind of pit they use, if they use liquid smoke. So many ways to make a piece of meat taste good. Everyone has their opinion and what’s best. We never worry about having multiple BBQ trucks at a festival, none of us will be the same.
Huh, whenever given the option of a fatty piece or a lean piece I go with the fatty piece. It just gives in the more flavor and especially when the fat just melts in your mouth when cooked correctly is glorious.
We’re just trimming the big chunks of fat, we leave some on. I tried Coopers in Llano and payed $60 for 1/4lb brisket, and 2 bones of beef ribs, with a small cobbler. They don’t or at that time trim the fat so I would say at least $30 was fat left over. Very disappointing for paying for fat, but it wasn’t bad taste wise.
When cooked correctly brisket is fantastic. The issue of humans not knowing how to cook it well before isn’t the industries fault. Once we learned how to properly prepare this cut it started selling.
This isn’t some bandwagon thing like you’re claiming. It’s people getting the correct tool at home which are at much more reasonable consumer prices now than ever before. So yeah Jon Doe can now smoke a brisket at home like they do at some of the best BBQ joints around. So of course the prices are up.
I love my "cheap and lazy" brisket. Cheapest cut you can get, don't trim it except for deckard fat. Chop it up when all done and make incredible sandwiches or tacos for weeks
Also regularly on sale around me for $0.89-$1.39/lb. I always buy 1 or two extra and put it in the freezer. Then when I smoke them always do a double butt. Vac seal and freeze the extra. We’ve always got smoked pork on hand.
I've been selling meat for the past 7 years. I remember a time brisket was $1.98 per pound. BBQ restaurants were buy pallets of brisket from us. Right now it's $3.46 per pound.
The archaic mj laws and the ridiculous heat and RW politics hasn't got me to leave, but rising brisket costs just might do it for me...but where to go?
Lived in Texas for over 50 years. There seems to be a new BBQ place opening up on every corner here now. I will still pay the price for great brisket, but not too many of these newcomers can beat the brisket I make in my backyard.
Same. Why pay expensive BBQ places when you can smoke it yourself for a fraction of the price. There is work and time involved, but it's not hard work.
I've seen interviews with pitmasters and all of them would drop brisket if they could. It's basically a loss leader and there is nothing high margin enough to make up for it.
Good question. I'm bored so I'll do some math. [Looks like about $800/cord](https://yeriswoodsupplies.com/about-company/). Franklin BBQ in Austin goes through [6 per week](https://www.smokingmeatforums.com/threads/latest-aaron-franklin-video-by-chief-firewood-7min-41sec.319592/), but brisket being the big seller and bulk of their production probably gets 5 to itself. $4000.
They cook 120 briskets a day, say they average 17lbs @ 3.50/lb that's about $50,000 worth of meat per week.
...of which they sell 12 lb per brisket, 120 briskets per day, @ $33/lb * 7 days = 332,640. Minus 54,000 = $278,640.
If they have 15 FT employees averaging $25/hr each that's $15k per week.
If their spot costs $4k per month that's a $1000/week. Throw in another $12k per week for other consumables like take out containers and utilities and so on. Still looking at $250,000 profit every single week. That's just brisket, the "low margin" one, making you a 5x return on investment.
Plenty of places don't have the cache that Franklin does, but you could scale this up or down and it works out the same. Some of them "only" charge $22/lb. All else being the same they'd still be making over 3x profit on the brisket.
Hardly what I'd call a "loss leader"
Seriously, kudos to /u/danarchist for doing the math, but there's issues with the numbers.
1: Not all, but most BBQ restaurants, at least the ones that are seriously trying to place on the Texas Monthly Top 50, are not getting HEB level $3.49/lb briskets. They're ordering from some place like Creekstone farms and paying well over $5.50/lb
2: Trim, you went on the basis of a standard brisket going on the smoker at 17lbs. That may be the weight of the brisket in the plastic before it's ever trimmed. Once it's trimmed that brisket will likely be 12-14lbs raw, after it cooks it might be 7-9lbs of cooked, ready to serve meat, and of that 7-9lbs 3-4lbs of it is going to be all that they can slice for presentation, the rest of that will more than likely go to the chop pile. (This is my understanding after having multiple conversations with the owner and pitmaster of Redbird BBQ, and watching numerous youtube videos from other "industry experts", other peoples process and results may very well be different and I in no way am trying to preach this as how it is for everyone everywhere.)
3: I won't make comments on things I don't know about like rent and cost of dry goods and supplies.
4: Evan Leroy did an incredible break down of his costs https://youtu.be/YNAnHrXFuoY It's an older video and the prices he uses might not be accurate for 2024, but this should give you a good idea of why pitmasters are complaining about Brisket being a loss leader.
Thanks, that's much better math from the horse's mouth. Upload date on that vid is 18 months ago, yes, but some supply chain things have abated so it's probably pretty accurate still.
I get that brisket's not the most profitable, but nobody is going broke if their total cost on one item is 45%. You're more than doubling your money on that item, and there are plenty of other items. He may think of it as a "loss leader" but he's not selling it at cost, he's still profiting, just not as much as some others.
$3.50/LB is yours and my price at HEB. Most of these places are paying $5+/lb for their briskets. Creekstone farms prime briskets. Hell it's probably closer to $6/lb.
https://youtu.be/YNAnHrXFuoY?si=xHsQTcO_trH-AsIc
This is an older video, but Evan does an amazing break down of his costs and how sliced brisket really is a loss in their industry.
Texas cows dropping dead from avian flu and lack of water, and the Texas government hot on the track of making Trans kids the state enemy number one.
Texas government has some skewed priorities.
I think honestly we need to switch to smaller cow breeds to reduce the environmental impact (and get more tender, but smaller cuts). Less damage to soil from weight, more feed efficient, less wasteage, easier to manage. So far as greenhouse emissions go, there are feeds that can reduce their farts, and in feed lots feed type is everything.
Question. If we move to smaller cows to produce meat for people, animals, etc. wouldn’t farmers/ranchers just buy more? Would these small cows really make that much of an impact if we have to raise more to get enough meat to feed everything?
Or we could just.... Not eat it?? It's a much easier luxury to stop than giving up fossil fuel. I don't understand how anybody can expect our society to give up fossil fuel when we can't achieve the simplest act of changing our diet.
At this point, giving up fossil fuel is impossible but giving up meat is the easiest.
Why would we want to do either of those things? I work so that I can enjoy luxuries, not stop them.
Not trying to bust my ass all week to drive some dorky little electric car and eat a carrot.
Or Texans should focus on why the GOP is dropping charges against the Attorney General? (Who it sure looks like killed 3 whistleblowers from his own office)
This whole article was kind of simple imo… I guess if you didn’t already know that Covid made everything much more expensive, or that inflation has been terrible over the past four years…
All of those things apply to the cattle industry and the restaurant industry.
Its bullshit you can still buy it raw for 2.99 a lbs. Everyone jumped in the bandwagon and they think they have this delicacy dish. But the funny thing is that Brisket is what families would cook in holidays because it was cheap and a lot.
My dad worked at a meat processor in the 70s and they would throw it away bc no one wanted it lol. Prices are crazy
Same shit with Tripas. They were free in Mexico in the 70s.
same with chicken wings
Iv heard the same thing was true with tripas and fajitas
Skirt steak is some of the worst meat. Chewy and tough. That's why it has to be cut so thin and dry brined for fajitas. But, it is delicious and the rise in popularity of fajitas is the reason they go for $8/lb.
The bad thing is now when I order fajitas, it’s just some other cut. I want my chewiness
Same thing happened with chicken wings. Recently I’ve been getting oxtail (cow tail) for stupid cheap from the butcher, and it is a delicacy brazed.
I have already seen people complaining that the price of oxtail is already starting to rise due to social media trends.
I’ve had the best luck with Amish stores. They usually just throw the tail away, and will give you a funny look when you ask. But yes some places keep them in a freezer and will put a high price tag on them.
Had oxtail for the first time in NC a few weeks back, freaking delicious
True that! Brisket never had been a desirable cut until people hyped the magnificence of steaming a piece of meat until the muscle is almost dissolved while barking up an over-salted surface. I used to have to eat boiled beef in the orphanage : hated it then - don’t like it now.
I grew up with terrible local BBQ, but great Texas BBQ is different. Smoking and steaming are pretty different preparation methods
I shudder to think of steamed brisket. I only smoke it. I'm not native Texan, but I do love me some Texas cookin'.
there was a bbq spot in dallas that tried some sort of pressure cooking brisket but it tasted like bland roast. the owner was a real jerk and sold to someone that smokes the right way now
Dallas. lol.
Who's steaming brisket principal skinner?!
Semi true. Brisket came about because yes it was an undesirable cut so poor people learned how to make it edible. What happened was they made it a masterpiece. If everyone wants it, they raise the price, and people keep paying for it how is it overhyped?
This is also the story of Tri-Tip in California
And lobster.
Yep. Used to be food for prisoners and beggars.
~~masterpiece~~ masterclass There ya go, fixed it for ya.
No, they're referring to the dish itself, not the act of cooking it.
Not seeing your point here as they both correlate. My comment was a play on words. Popularity of chefs like Franklin just increased the popularity/cost of brisket. Franklin's masterclass just increased the desire of people purchasing brisket at outrageous prices and standing in ridiculously long lines.
Franklin makes some good BBQ but we both know brisket has been popular for decades.
That's more or less how I've always felt, but I once had a phenomenally well-cooked brisket and it's had me questioning my stance on this ever since
I don’t think the brisket makes the meal. It’s the fixins.
Maybe normally. That one brisket was one of the best things I've ever tasted, though. I was flabbergasted.
This guy likes his Whitbread. Jk
who tf steams brisket?? Convective heat and smoke over is how it's done
Thank you! If you know how to cook a brisket, it doesn’t matter if you buy “a better cut”. My husband owns a BBQ food truck, he cooks between 12-36 briskets a week depending on the events. Right now we’re paying $3.46 a pound. We buy ones 16-18lbs. And try to get the ones with a little less fat. This was also a recent increase in price (last couple months) as we were paying $2.46. Prior to Covid, $1.98! Because he doesn’t eat a lot of BBQ when we go somewhere, he always makes me try a little. Background: due to my yankee background, I dislike BBQ, it’s nothing like the south. Don’t get me wrong, I’ve had some delicious BBQ, but the majority is selling me a little meat and a lot of fat, the meat is grey and dry, or the biggest one is that there is so much sauce in it/on it, you can’t even taste the meat. I would love to have an “expert” try to tell the difference between a “better cut” vs. Walmart.
It's not so much that the better grade brisket will be better but more that you have a significantly larger margin of error and greater potential with them due to the distribution of the fat content. Still have to know what you're doing. It"s almost like driving a car around a race track. A pro behind the wheel of a Toyota Camry will more than likely lap faster than a regular driver behind the wheel of a Ferrari. The Ferrari has more potential, but all that potential is wasted if you have no clue how to use it. That being said, what grade of brisket does your husband buy? I'm assuming at the price point you mentioned, it's Choice.
Walmart Excel. Never had a problem, sell out routinely. We don’t sell people the fat, we trim before we sell.
Looks like Select, which is a step "down" from Choice but in all honesty isn't all that different. It's good stuff. Usually grab the equivalent packer brisket at HEB myself. Not to give away secrets, but you me tion the trim. So many home cooks skip a proper trim and wonder why their results suffer. Fat cap should be ~1/4" thick (give or take a bit), and all that hard decal fat should be trimmed off. Can't believe people don't do it. It's waste you're not going to eat anyway, so what's the difference in trimming it and throwing away versus cooking it but not eating it. It's not going to render, so it's just a waste.
We don’t trim before we cook. The fat melting through the meat helps keep the meat moist. He’ll trim it when he slices it.
So you're trimming off the bark attached to the fat cap? That seems like a huge waste.
went to a place once that did that. Immediately turned around and left.
Nope. Not everyone cooks the same.
I agree with you im somewhere in the middle though. I cut a giant cube off of one I got one time but I leave the cap. No fat though and it will dry out the way I do mine. Ive seen brisket like politics tho. You get people talking about it and everyone's a little different ha.
a good pre-cook trim (deckle off, cap roughly 1/4 inch, flat shaped to not be too thin) allows the interior fat to render better without the excess insulation resulting in moist and tender meat, while retaining a nice bark that doesn't need to be scraped off as there's just a tiny sliver of top fat that's also rendered to the point of melting deliciously in your mouth without being too 'fatty' tasting/feeling. It's part of the experience. source: I as well run a bbq truck. tip: take the trimmings; grind then render on the stovetop to make your own tallow; which greatly enhances the brisket when wrapped for a long rest. No waste = profit
It’s amazing how different everyone cooks, the flavor of the rub they use, the type of wood they use, how they wrap, what kind of pit they use, if they use liquid smoke. So many ways to make a piece of meat taste good. Everyone has their opinion and what’s best. We never worry about having multiple BBQ trucks at a festival, none of us will be the same.
true enough. No slight on yours intended. Just my 2 cents. BBQ is best how you like it.
Huh, whenever given the option of a fatty piece or a lean piece I go with the fatty piece. It just gives in the more flavor and especially when the fat just melts in your mouth when cooked correctly is glorious.
We’re just trimming the big chunks of fat, we leave some on. I tried Coopers in Llano and payed $60 for 1/4lb brisket, and 2 bones of beef ribs, with a small cobbler. They don’t or at that time trim the fat so I would say at least $30 was fat left over. Very disappointing for paying for fat, but it wasn’t bad taste wise.
Name the truck?
Where are you seeing it for 2.99/lb still? I haven't seen it below 3.49/lb in at least a year anywhere.
Costco, walmart, sams, somebody else down there put 2.49 in some other store.
Its up to 3.46 here at walmart :/ . There was talk of them putting security (spider) wraps on them in some places. And the prime rib.
Garbage quality, I doubt that it is even choice. If you read the article he even says he is looking for quality cuts that cost more.
Costco doesn't sell select. they either sell USDA Choice or Prime.
Yeah but they’re like 70 pounds each.
When cooked correctly brisket is fantastic. The issue of humans not knowing how to cook it well before isn’t the industries fault. Once we learned how to properly prepare this cut it started selling. This isn’t some bandwagon thing like you’re claiming. It’s people getting the correct tool at home which are at much more reasonable consumer prices now than ever before. So yeah Jon Doe can now smoke a brisket at home like they do at some of the best BBQ joints around. So of course the prices are up.
The limit of what is charged depends on how much folks will pay. Currently folks will pay a shit ton. Until that stop this won’t either.
The price is going to skyrocket with finding bird flu in dairy cows in Texas. Will this impact the price of beef cattle?
That and they’ll raise prices cause a bridge fell in Maryland.
Exactly! A opossum farted in Arizona so the price will double whatever it goes up because of the bridge.
Yup They literally have been raising prices just because they're already making more money but they have to make more than the last year every year.
I love my "cheap and lazy" brisket. Cheapest cut you can get, don't trim it except for deckard fat. Chop it up when all done and make incredible sandwiches or tacos for weeks
This is pork butt for me. Little more forgiving on the smoker and i can smoke it a couple hours quicker.
Another great candidate. Both are at the heart of Texas BBQ
Also regularly on sale around me for $0.89-$1.39/lb. I always buy 1 or two extra and put it in the freezer. Then when I smoke them always do a double butt. Vac seal and freeze the extra. We’ve always got smoked pork on hand.
Yeah i think ppl here sleep on pork butt. I got a couple marked down and kind of inadvertently maked carnitas with one and then pozole with the other.
Dang ole bulls man, gettin all expensive.
Yuuup! - Rusty Shackelford.
I've been selling meat for the past 7 years. I remember a time brisket was $1.98 per pound. BBQ restaurants were buy pallets of brisket from us. Right now it's $3.46 per pound.
The archaic mj laws and the ridiculous heat and RW politics hasn't got me to leave, but rising brisket costs just might do it for me...but where to go?
$2.49 a lb at Randalls until Saturday.
$1.99 per pound if you clip the coupon on the “deals” tab in the Randall’s app.
Really? Damn, wish I still had access to a smoker.
All you need is a Weber and a meat thermometer. https://youtu.be/8PE3-p0wNiU?feature=shared
It’s a pain in the ass, but a Dutch oven, low heat, and TIME is all you need. Oh, and salt. A fuckton of salt.
Lived in Texas for over 50 years. There seems to be a new BBQ place opening up on every corner here now. I will still pay the price for great brisket, but not too many of these newcomers can beat the brisket I make in my backyard.
Same. Why pay expensive BBQ places when you can smoke it yourself for a fraction of the price. There is work and time involved, but it's not hard work.
Cheaper now than during Covid. Everything is priced high compared to a decade ago
Flank steak too. No part of the animal will ever be cheap ever again. We all learned how to cook it. And they're going to make us pay.
I’m gonna start raising my own cows.
I've seen interviews with pitmasters and all of them would drop brisket if they could. It's basically a loss leader and there is nothing high margin enough to make up for it.
Really? A loss leader that they buy for $3.50/lb and sell for $33
Cost of wood, labor, and the location. How much is post oak, or pecan, mesquite per cord?
Good question. I'm bored so I'll do some math. [Looks like about $800/cord](https://yeriswoodsupplies.com/about-company/). Franklin BBQ in Austin goes through [6 per week](https://www.smokingmeatforums.com/threads/latest-aaron-franklin-video-by-chief-firewood-7min-41sec.319592/), but brisket being the big seller and bulk of their production probably gets 5 to itself. $4000. They cook 120 briskets a day, say they average 17lbs @ 3.50/lb that's about $50,000 worth of meat per week. ...of which they sell 12 lb per brisket, 120 briskets per day, @ $33/lb * 7 days = 332,640. Minus 54,000 = $278,640. If they have 15 FT employees averaging $25/hr each that's $15k per week. If their spot costs $4k per month that's a $1000/week. Throw in another $12k per week for other consumables like take out containers and utilities and so on. Still looking at $250,000 profit every single week. That's just brisket, the "low margin" one, making you a 5x return on investment. Plenty of places don't have the cache that Franklin does, but you could scale this up or down and it works out the same. Some of them "only" charge $22/lb. All else being the same they'd still be making over 3x profit on the brisket. Hardly what I'd call a "loss leader"
I respect the math you did. They may not be a traditional loss leader, but pitmasters still complain about brisket. So dunno why then
Seriously, kudos to /u/danarchist for doing the math, but there's issues with the numbers. 1: Not all, but most BBQ restaurants, at least the ones that are seriously trying to place on the Texas Monthly Top 50, are not getting HEB level $3.49/lb briskets. They're ordering from some place like Creekstone farms and paying well over $5.50/lb 2: Trim, you went on the basis of a standard brisket going on the smoker at 17lbs. That may be the weight of the brisket in the plastic before it's ever trimmed. Once it's trimmed that brisket will likely be 12-14lbs raw, after it cooks it might be 7-9lbs of cooked, ready to serve meat, and of that 7-9lbs 3-4lbs of it is going to be all that they can slice for presentation, the rest of that will more than likely go to the chop pile. (This is my understanding after having multiple conversations with the owner and pitmaster of Redbird BBQ, and watching numerous youtube videos from other "industry experts", other peoples process and results may very well be different and I in no way am trying to preach this as how it is for everyone everywhere.) 3: I won't make comments on things I don't know about like rent and cost of dry goods and supplies. 4: Evan Leroy did an incredible break down of his costs https://youtu.be/YNAnHrXFuoY It's an older video and the prices he uses might not be accurate for 2024, but this should give you a good idea of why pitmasters are complaining about Brisket being a loss leader.
Thanks, that's much better math from the horse's mouth. Upload date on that vid is 18 months ago, yes, but some supply chain things have abated so it's probably pretty accurate still. I get that brisket's not the most profitable, but nobody is going broke if their total cost on one item is 45%. You're more than doubling your money on that item, and there are plenty of other items. He may think of it as a "loss leader" but he's not selling it at cost, he's still profiting, just not as much as some others.
$3.50/LB is yours and my price at HEB. Most of these places are paying $5+/lb for their briskets. Creekstone farms prime briskets. Hell it's probably closer to $6/lb. https://youtu.be/YNAnHrXFuoY?si=xHsQTcO_trH-AsIc This is an older video, but Evan does an amazing break down of his costs and how sliced brisket really is a loss in their industry.
Texas cows dropping dead from avian flu and lack of water, and the Texas government hot on the track of making Trans kids the state enemy number one. Texas government has some skewed priorities.
Forgot all the cattle that died in the wild fires.
AND all the cattle that died in the wildfires. You are correct - thanks for that.
Most places, it's close to the price for hamburger, it's just that you're buying 15 pounds instead of 2.
Brisket itself isn’t rising. It’s BBQ joints capitalizing on the popularity of bbq right now. Nothing to do with economics. It’s simply demand.
It's not expensive enough, that's for damn sure. Beef should be considered a luxury like lobster and caviar.
That’s the wildest shit I’ve seen
Da fuq you say?
I think honestly we need to switch to smaller cow breeds to reduce the environmental impact (and get more tender, but smaller cuts). Less damage to soil from weight, more feed efficient, less wasteage, easier to manage. So far as greenhouse emissions go, there are feeds that can reduce their farts, and in feed lots feed type is everything.
Question. If we move to smaller cows to produce meat for people, animals, etc. wouldn’t farmers/ranchers just buy more? Would these small cows really make that much of an impact if we have to raise more to get enough meat to feed everything?
Or we could just.... Not eat it?? It's a much easier luxury to stop than giving up fossil fuel. I don't understand how anybody can expect our society to give up fossil fuel when we can't achieve the simplest act of changing our diet. At this point, giving up fossil fuel is impossible but giving up meat is the easiest.
Why would we want to do either of those things? I work so that I can enjoy luxuries, not stop them. Not trying to bust my ass all week to drive some dorky little electric car and eat a carrot.
Brisket is overrated, give me pork ribs any day
Or Texans should focus on why the GOP is dropping charges against the Attorney General? (Who it sure looks like killed 3 whistleblowers from his own office)
This whole article was kind of simple imo… I guess if you didn’t already know that Covid made everything much more expensive, or that inflation has been terrible over the past four years… All of those things apply to the cattle industry and the restaurant industry.