Is there a Meat Emergency Mario.

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  1. Pops1967GTX

    Pops1967GTX FBBO Gold Member FBBO Gold Member

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    • Sahara

      Sahara FBBO Gold Member FBBO Gold Member

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      My wife and I have been eating game exclusively for 25 years and sporadically for a decade before that. If I splurge on a beef steak now it gives me the squirts just because my system isn’t used to the fat. Plus, that elk came to about two dollars a pound, all in including professional cut and wrap, travel etc. When I shoot larger animals like buffalo its more cost effective, around a dollar a pound.
      BTW the elk is so tender you cut it with a fork. If you aren’t careful cooking it it falls apart. Buffalo is a bit tougher, like beef.
      The other pic is alfalfa fed whitetail deer and morel mushrooms about to go on the grill.


      B92DDB16-D122-48E1-B010-2275059584D9.jpeg BFA45186-515C-4C02-8570-E998DE5E885D.jpeg
       
      Last edited: Feb 11, 2019
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      • mmissile

        mmissile FBBO Gold Member FBBO Gold Member

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        The only problem with beef and the steakhouses is.........the public are becoming increasingly fuckin' nuts.
         
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        • MarPar

          MarPar MeatMan FBBO Gold Member

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          Nah, no meat emergency, B. At least in Chicago, there are plenty of steakhouses and they are doing just fine.

          Even with rising meat prices, demand is at an all-time high.

          A couple of articles for your perusal...

          ---------------------------------------------------

          Drovers TV: Meat Production and Beef Demand on the Rise

          By Greg Henderson, Drovers, Editorial Director

          via AgWeb - February 8, 2019

          Americans ate a record amount of red meat and poultry in 2018 as demand remained strong, according to the U.S. Department of Agriculture. Per capita consumption of red meat and poultry was estimated at 220 pounds, and the trend should continue.

          The latest Beef Demand Index finds that consumer demand for beef at retail has improved nearly 15 percent since 2012, and consumers are expected to eat 9 percent more beef in 2019 than in 2015.

          Supermarkets remain the primary place consumers buy their meat. But meat purchases at conventional supermarkets are declining slightly, as value and specialty supermarkets become more popular destinations to buy meat. There has also been an increased consumer willingness to buy meat online, but consumers still prefer to purchase it at retail – a trend likely to continue in 2019.

          Food markets are keeping an eye on plant-based meat alternatives which are making inroads with consumers...

          more
          https://www.agweb.com/article/drovers-tv-meat-production-and-beef-demand-on-the-rise/

          ------------------------------------------------

          Beef Production Likely to Grow in 2019

          BY NAFB

          via KTIC (NE) - February 7, 2019

          A Drovers report says the final beef production numbers for 2018 will soon be out as USDA data is moving again after the government shutdown. The current numbers for 2019 will also soon be released by USDA. The January Cattle on Feed Report will come out on February 22nd.

          With all but the last few days of slaughter and carcass data out, 2018 beef production totals are all but wrapped up. Commercial beef production in 2018 should total 26.9 billion pounds. That’s 2.6 percent higher than the previous year and just lower than the record U.S. beef production total of 27.1 billion pounds in 2002.

          Beef production in 2019 is expected to continue growing. The forecast for this year comes in at a record 27.4 billion pounds, 1.8 percent higher than last year. Drovers says the total beef production number is likely to grow through at least 2020.

          Steer carcass weights increased just two pounds...

          more
          http://kticradio.com/agricultural/beef-production-likely-to-grow-in-2019/
           
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          • Fran Blacker

            Fran Blacker FBBO Gold Member FBBO Gold Member

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            Got a gift card for LongHorn Steakhouse, $27 for a 18oz ribeye. It was a good steak.
            Backyard gas grills don't get hot enough to put a good char on a steak unless its 1 1/2" thick.
            I ran an adjustable gas regulator, just had to crack open a little to get grill screaming hot.
             
          • BeeKool

            BeeKool Well-Known Member

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            Ive yet to ever get a steak served to me that even comes close to doing the job that my Weber and some Kingsford does. Fuck gas grills, (let the hipsters cook tofu on those)
            Secondly, do the chains get their beef from somebody like Mario, or does it still have marks from where the jockey was hitting it?

            The Mom & Pops steakhouses (there are a few) around me are by reservation only and still an hour wait to be seated.
             
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            • MarPar

              MarPar MeatMan FBBO Gold Member

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              LMAO yes, normally they get it from meat cutters who portion it out for them. Much more efficient than dry aging them yourself.

               
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              • Fran Blacker

                Fran Blacker FBBO Gold Member FBBO Gold Member

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                Yea gas grills suck but so does cleaning up ashes. Its a choice, used charcoal for years and got sick of buying charcoal and tossing ashes. Still like to have a small CC grill.
                 
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                • 69a100

                  69a100 Well-Known Member

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                  For the life of me, I can't understand why one week Tri-tips are 3.95 @ pound, and 2 weeks later they're 6.98+ @ pound. And then a couple weeks later it's back to 3.98, WTF?
                   
                • MarPar

                  MarPar MeatMan FBBO Gold Member

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                  Somebody like a Costco, Sam's Club or Export {read: big players} comes in and buys ALL the tri-tips and creates a vacuum for a while until their order gets filled so the price goes up. Once filled, the price normalizes again.
                   
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                  • Budnicks

                    Budnicks Sir Posts A lot FBBO Gold Member

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                    Doesn't seem like any shortage up here &
                    it's always been pricey/expensive...

                    WE have a couple of local steak houses...
                    I rarely go out to eat, anyway,
                    I don't think they are all that good...
                    I go maybe 1 time a year on my aunts BD
                    get NY strip & Lobster...

                    IMO it's a huge waste of time & worse waste of $$$
                    I can do a far better job anyway,
                    at home in the kitchen or on my grill,
                    for a 1/5th to a 1/10th of what they charge
                    & be comfortable, happy, don't need to drive etc....
                     
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                    • Bart K

                      Bart K 69 Coronet more door. FBBO Gold Member

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                      Has anyone figured out how to cook a cow with it's own gas or cow chips? That way you could have a nice steak and save the world at the same time!!!
                       
                    • Richard Cranium

                      Richard Cranium FBBO Gold Member FBBO Gold Member

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                      • 69a100

                        69a100 Well-Known Member

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                        I'm sure cowboys and pioneers did it all the time!
                         
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