Post by rickymouse on Nov 24, 2015 8:10:02 GMT -6
Well, called in the cut sheet for my half a cow today. certified Grass fed and organic naturally aged limousin cow. I understand that it is way healthier than store bought meat, but the price is getting pretty high. It will cost me around six bucks a pound after everything is taken in to consideration this time because of all the costs the farmer has in having these certified. I do not count the value of organ meat or soup bones/short ribs at that price, I only allow around three bucks a pound when figuring those. The six bucks would be everything hamburger and above. The certification costs are about a hundred bucks a half. I know the food is a little more costly to produce and that the mineral supplements are way more expensive for organic cows but I am kind of bummed that the cost is going up so much.
If the taste of this beef didn't blow away all the commercially available beef in the stores, I probably would give up buying it. It is also hung for around three weeks so it is lighter than store bought beef for the size.
From what I have been reading, the higher CLA in it actually protects us from diabetes and cancer and the Omega three ratio of the meat is comparable to that of fish. But why does good taste have to be so expensive. I just don't think that that those certifications should cost around a buck a pound. It is like an extra tax paid on the meat. It also guarantees that the government knows exactly how many cows the guy has and he has to pay taxes on all his sales. Being that both people are both working, they do pay some income tax on their sales. I suppose they are expanding and they get to write things off, but still their expenses are getting higher and they have to make a little on their venture.
I guess I am rumbling because it seems that the little guy never gets ahead, my beef supplier actually is feeling a little guilty because of the cost of the meat but because the government is involved and it is certified they have to charge more. They are honest people, their beef was just as good when it did not have the certifications. But to sell the beef to the coops and health food stores, they have to show proof it is what they say.
If the taste of this beef didn't blow away all the commercially available beef in the stores, I probably would give up buying it. It is also hung for around three weeks so it is lighter than store bought beef for the size.
From what I have been reading, the higher CLA in it actually protects us from diabetes and cancer and the Omega three ratio of the meat is comparable to that of fish. But why does good taste have to be so expensive. I just don't think that that those certifications should cost around a buck a pound. It is like an extra tax paid on the meat. It also guarantees that the government knows exactly how many cows the guy has and he has to pay taxes on all his sales. Being that both people are both working, they do pay some income tax on their sales. I suppose they are expanding and they get to write things off, but still their expenses are getting higher and they have to make a little on their venture.
I guess I am rumbling because it seems that the little guy never gets ahead, my beef supplier actually is feeling a little guilty because of the cost of the meat but because the government is involved and it is certified they have to charge more. They are honest people, their beef was just as good when it did not have the certifications. But to sell the beef to the coops and health food stores, they have to show proof it is what they say.
