Beef prices going up????

[KDM]

The preferred terms are "cultivated" or "cultured".....c'mon Guy you're better than that!

Cultivated is what happens to a field. Cultured is what assholes with lots of money call themselves, but everyone else still knows they're assholes. A laboratory is where this amino acid sludge is put together, hence the name lab grown. Those are my preferred terms. Is that "better" enough? (Grin)

 

[Twitch]

Cultivated is what happens to a field. Cultured is what assholes with lots of money call themselves, but everyone else still knows they're assholes. A laboratory is where this amino acid sludge is put together, hence the name lab grown. Those are my preferred terms. Is that "better" enough? (Grin)

The second to the last statement is in their own language so stick to your guns

 

[lunkerslayer]

 

[KDM]

Oh horseshit!!!! Global beef or beef.com or whatever internet whatever "trust what we tell you" drivel is global undefined, ambiguous, unidentified, take what we give you, IMO is total bullshit. If you can't talk to the rancher that is producing your beef, you have absolutely no idea where your beef, (if it's actually beef) comes from. Period, end of story. I've asked the meat counter workers at my local grocery store, "where did this meat come from?" and they had no idea. My food isn't digital. So if you want your food being digital, more power to you, but I call BULLSHIT!! Renaming the middle man helps nobody, but the middle man. Carry On!!

 

[lunkerslayer]

I posted it but it doesn’t mean i agree, the real problem solving solution is to allow sales from ranchers to consumers without the red tape. Once a butcher shop and a rancher have been certified once a year they should be able to sell their meat directly to the consumer. Also there isnt enough people who actually process meat like there used to be, im talking about those who do it start to finish especially in eastern north dakota. I see there are 2 schools ndscs and ndsu that have a 9 month course as well as mobile labs of around 50 does anyone know of anyone who has taken these classes. More butcher shops means better pricing for everyone

 

[bucksnbears]

People need to buy an animal and learn how to possess it themselves!

 

[1lessdog]

People need to buy an animal and learn how to possess it themselves!

Very few people have the resources to feed out a Steer. Its 15 months to fatten up a Steer, so you have to feed them thru the winter. My Wife wants me to raise some Hogs this summer. If I buy them by May 1st. They will be ready to butcher by October and be upward of 300 to 340 lbs. I plan on raising 4 or 5.
I finish my Hogs on Sweet Corn, Plums and Apples the last month or two.

 

[ND58201]

Very few people have the resources to feed out a Steer. Its 15 months to fatten up a Steer, so you have to feed them thru the winter. My Wife wants me to raise some Hogs this summer. If I buy them by May 1st. They will be ready to butcher by October and be upward of 300 to 340 lbs. I plan on raising 4 or 5.

Plus you have to hang the thing for 3 weeks.. very few people have a walk in cooler big enough for a steer.. don’t even start me on when a gfi trips and your freezer quits. I just wish you could buy homegrown meat locally one steak at a time. Having a full time spectator from the usda everyday only adds stupid costs and basically excludes most of us

 

[Rut2much]

People need to buy an animal and learn how to possess it themselves!

This sounds awful satanic

 

[KDM]

I posted it but it doesn’t mean i agree, the real problem solving solution is to allow sales from ranchers to consumers without the red tape. Once a butcher shop and a rancher have been certified once a year they should be able to sell their meat directly to the consumer. Also there isnt enough people who actually process meat like there used to be, im talking about those who do it start to finish especially in eastern north dakota. I see there are 2 schools ndscs and ndsu that have a 9 month course as well as mobile labs of around 50 does anyone know of anyone who has taken these classes. More butcher shops means better pricing for everyone

Came of a bit harsher than I intended lunk. I apologize. My post was directed at the internet jockies that think everything can be solved with a website or a certification controlled by the same people that have our food supply in a choke hold.

 

[Tikka280ai]

Plus you have to hang the thing for 3 weeks.. very few people have a walk in cooler big enough for a steer.. don’t even start me on when a gfi trips and your freezer quits. I just wish you could buy homegrown meat locally one steak at a time. Having a full time spectator from the usda everyday only adds stupid costs and basically excludes most of us

It doesn't need to hang for 3 weeks. 1 week is plenty. Also if just processing for strictly burger once the carcas is cooled it can be cut and ground with no ill effects.

 

[tikkalover]

How many of you have the capability to handle a 1500-pound steer?

I don't.

With the amount of beef my wife and I eat in a year most of it would be freezer burnt.

 

[JMF]

That article used a whole lot of words to say absolutely nothing.