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I keep hearing rumors how many ranchers will need to start putting down animals as the processing plants are down. What a waste.
Anyone got a contact to ranchers able and willing to sell whole sides? I can't process the meat so this would need to be done by a butcher. Looking for a pick up from butcher service. Have 1/2 of an empty freezer, volume to be determined.
What kind of meat? I can give you information to someone that has pigs, and they're up north.
Beef is exact opposite... ranchers are slaughtering non-finished winter cattle for customers at small cutters so they can get ground beef because demand is so high. Worst time of year to slaughter, no fat and people are paying $8 a pound for ground. If the slaughter houses don't get back up and running is see this getting to be even more common.
PM me the details or post them...I could go for a piggy!Quote:
Originally Posted by TheGrey
I'll post it, in case anyone else is looking up north. They have chickens, eggs, KuneKune hogs. Here's their facebook, and even if you don;t have FB, you should be able to see the contact information on the front page.If not, I'll copy and paste it here.Quote:
Originally Posted by cableguy11
https://www.facebook.com/HighOnTheHogFarmLLC/
On craigslist, there is a pig farmer bringing in truck loads of fat hogs from Nebraska and selling them for $120 each. At the sale down here, fats are going for around .60 per pound. The nice thing about hogs is, you don't have to hang them for any length of time, as there is no benefit like beef. Bleed them out, skin them and process. If you mess up a cut on a roast, you just get a little more sausage. Our processors down here are booking in January now. It may be a benefit to find a friend who butchers their wild game and maybe trade half the meat for them to process the animal.
For COS, there is this recent article https://gazette.com/life/find-qualit...a43c8770c.html
Which curiously doesn't mention Andy's Meat Market on Platte or Ranch Foods Direct with their two locations.
10-4 got it. ThanksQuote:
Originally Posted by TheGrey
I believe this is his FB page.
https://www.facebook.com/Franke-Farm...9152315787880/
That sets up an interesting circumstance. I think Mrs bo gonna want to try work something out.
I have a feeling you're going to be everyone's favorite person soon...and your freezer will be filled with barter meats!Quote:
Originally Posted by HBARleatherneck
The only thing to fear,is fear itself.
-John
Mighty glib.Quote:
Originally Posted by iego
Meat prices are rising almost daily. I was speaking with an insider and they were saying the next two weeks will be absolute hell on meats and food prices, because the restaurants will be opening up again and the availability of meat will be drastically reduced from what it is already.
Sam's club has ground beef 10# rolls at $5.38/pound. The full pork loins are now $3.58/pound. Three to four weeks ago, they were $1.38/pound.
I'd say that warrants concern.
You may be contributing to the fake sense of everyone be scared, The GreY,
-John
Everyone does not have to be scared.
This is normal life.
-John
Scared does not equal concern.
This thread is about finding sources of local meat- and part of the concern is the swiftly rising and equally swift disappearance of meat sources that were normal venues for groceries.
Let me spell it out for you, since you seem to exist on some different level of living.
The pandemic has been a hardship on those of us that have jobs that were deemed "nonessential". Paychecks that we once counted on no longer were coming in. Savings were used up. Some of us went through savings more quickly because we were assisting more than one family.
Now the s-l-o-w openings of cities means that there are still no new paychecks coming in, and suddenly the price of food is skyrocketing while the availability of meats and other foods is dwindling.
This is cause for concern. Not fright, but definite concern.
Eat shit.
Mod Edit:
Quote:
Originally Posted by jhood001
After you.Quote:
Originally Posted by iego
-John is on a 3 month vacation from these forums. Feel free to PM me if you have any concerns.Quote:
Originally Posted by iego
I personally saw a $40 brisket (a few weeks ago) cost $80 today. Sam's didnt even have the "logs" of meat, but kept it to the 5lb packs. Limit 1. It was the cheapest brisket in the store.
I dont have a powered grinder, but I will hand crank my bambi roasts in my shitty hand crank grinder for a while if these prices keep up.
I can only speak to my little world in the beef industry but yeah, kill and fab are not improving nearly as quickly as we'd expected/hoped and while there has been some improvement, it's not enough to drive down prices or improve availability with restaurants starting to open or people stocking up because of reduced availability. If someone has a line on alternative means to find protein it would be smart to do so.
When I was at Sam's earlier this evening, they had the packs of two roasting chickens, still for $0.92/lb. Aside from that, there were two trays of wings. I walked over to look at the price of pork, and when I returned to the roasting chickens, the trays were gone.
Now they did have a lot of frozen meats, but they were pretty spendy as well.
It may be smart of get a meat grinder- yard sales would be a good place to start.
With what you know and what you see, do you think prices and supply will stabilize by the end of summer? Or do you think the holidays will turn everything upside down again?Quote:
Originally Posted by blacklabel
We have the STX 2 speed. They are in line with the LEM series, if anyone's interested.Quote:
Originally Posted by TheGrey
I gave a friend up in N, Ne a call to see what he has available, livestock wise. Not sure what's available as he usually sells @ auction.
I've already forgotten but I'm hoping you remember what the price/pound for ground beef was @ Shamrock on Monday.Quote:
Originally Posted by TheGrey
It's entirely related to labor. I'm not trying to argue one point of view or another but in my opinion we won't see tremendously improved supply until the fear of transmission in the plants is negated. A lot of companies are also advising anyone 60 or older to stay home. They could represent 10% or more of a plants workforce and generally the most reliable. Analysts are expecting prices to fall like a rock in Q3 with supply coming back to normal levels but they also didn't expect this to last two and a half months already.Quote:
Originally Posted by TheGrey
As for the fall, that depends on if we see a repeat in cases and how the media/govt responds. Again, just my opinion. I could definitely see things going south again.
http://www.agcenter.com/newcattlereport.aspx
Member price for ground beef, 85% was $4.99/lb. The angus ground beef was $6.99/lb. Those were the 10# logs.Quote:
Originally Posted by theGinsue
Your opinion is based on more experience/exposure than I have, so it holds water. The good thing is that meat in your freezer or canned or cured is always a good bet.Quote:
Originally Posted by blacklabel
I hadn't thought about the labor force angle. Good info, thanks.
Ours had some "logs" but they were all north of $52.00 and up.Quote:
Originally Posted by 00tec
$80 for brisket. HOLY HELL.
Ouch. That's 20% higher than last time I made the trip(probably 8 months) to Shamrock. I thought the $3.99 price was 20% high at that time.Quote:
Originally Posted by TheGrey
Another issue in the beef game is producers not happy with processors. They claim processors suppress price they will pay for cattle and inflate price they sell to retail, manipulating market both directions
They do. Once the livestock is sold for an agreed price, the new seller sets price. However atm some people who raise livestock have bumped their prices up, like way up. One of my sources for fresh meat says she looked at a few head of cattle on a monday. Tuesday morning she saw the same exact cattle with a $500 higher per head, increase.Quote:
Originally Posted by buffalobo
Locally sourced is the hot commodity atm, everyone in the game is taking advantage, just like gun , ammo and reloading vendors.
Anyone see PSA's prices the last few days?
I had originally deleted the posts made by iego above so as to remove his poison from the site and to keep the thread clean. It was pointed out to me that folks need to see the toxicity that he felt needed to be included so everyone could understand why he has been given 90 days away from the site.
Please keep the thread on topic and polite.
I say "please" and try to project level-headedness but the fact is I keep the ban hammer well polished and ready for use. Don't give me a reason to use it.
'Nuff said on this issue - now back to our meat thread - already in progress.
back in to meat? OUCH!
Glad you did. I wasn't online much yesterday & didn't get to this thread until this morning.Quote:
Originally Posted by theGinsue
I've had moments here, being ornery. But still...
This is not a venue for that kind of insolence & wholly belligerent attitude. How disappointing.
Producers were paying what the market would bear. There's a million head backlog of slaughter ready cattle at this point. Some producers have since started paying what's hoped to be an "acceptable" price for cattle considering the climate. None of the beef industry is acting like a free market should because of the limited labor to produce what retail demand is necessitating. Hell, Tyson started paying more for cattle and artificially reduced their retail prices to "keep beef affordable" despite no decreases in demand.Quote:
Originally Posted by Great-Kazoo
https://www.marketwatch.com/story/ty...ons-2020-05-13
Prices seem to be different in other states, too- my Mom says ground beef on sale was $6/pound. For seniors trying to subsist on social security, this is especially terrible.
In NY my sister's are paying, if they had to, $15 per lb for gb.Quote:
Originally Posted by TheGrey
I?m not familiar with the cost of living up that way. I?m guessing $15 a lb is probably some sort of weekly special.Quote:
Originally Posted by Great-Kazoo
That's AWFUL.Quote:
Originally Posted by Great-Kazoo
FWIW, both the Costcos on Santa Fe in Sheridan and on Quincy at Wadsworth have had a steady supply of meat. Not massively overstocked, but not out either. Small increase in beef price recently, but not terrible. I never keep up with ground beef prices, so not sure on that.