If it’s “on sale”, right around that price for the fatty stuff, the 73/27 or whatever it is.
That would be a dandy.
I just checked my local Kroger, on sale this week, prices range from 5.49 per pound for the fatty stuff73/27, to 8.19 for the 93/7. That’s store brand. The name brand stuff, double that essentially. Roughly.
I think he’s being nit picky but I do have to admit, I’ve wondered the same thing. Storage space and bandwidth cost a fortune. So deleting sale adds that are 15 years old would save on space. But that’s time consuming unless you write a code in the software for it to do it, and then you’d have to make certain it only targeted for sale ads.Why do some people whine about something that has no consequence?
Old for sale ads
Reminds of the bean counters that told us we had to get rid of old equipment even though we had no shortage of space.
One time we (well not me) had tocut up saddles because we didn't have horses.
A few year later, new boss, we get horses again. Of course we have to buy new saddles.
Too many following what they 'learned' in business school and not using their noggin's.
This is gummymint agency - we lose nothing by having stuff on hand - ready if needed.
oh well
Yeah, one of our grocery stores did that, prices went up. If you wanna see a 25 dollar raw, uncooked t bone, go to that store.
I bet this one is all of that price. You pay a lot for the bone and the cool factor. (The steak is good though I bet)
Yep. But yeah, I won’t pay for overpriced cuts. Sucks cause I love a good steak. But dang.
The big movement too is “grass fed” beef. That stuff brings a stupid high premium at market, like 3-4 times the live price of regular cattle. Funny thing is, all off ours has been grass fed since the mid 90s. We found it was cheaper. Yet, we don’t have the state ag verified seal to sell it as grass fed for the premium. Granted the premium didn’t start until well after we downsized. Now a days, with just 8 head, it’s not worth it.
I am happy with a good piece of sirloin. I smoke a chuck roast and turn it into deliciousness. Pork is reasonably priced. Iowa chops (hick cut bone in) are delicious grilled or smoked. Ribs are damn good eatin' One of the cheapest proteins is chicken thighs. They are mouth watering on the grill and left overs are even better.
I will take grain fed any day over grass fed. What do the "Grass fed" guys feed their cattle if they aren't in the pasture? Marketing is smart, people are ignorant.
I mostly use it from a bank account, so not sure when they started that, but I just noticed.
Silage?
A few months ago??Talking about price increases... Used Paypal through a credit card. Even on F&F it charged a fee. 1.17 on $30.
Actually there is a difference in meat structure. It’s easy to tell if someone is lying about it being 100 percent grass fed. Corn and grain create a fat that is denser and more pronounced throughout the carcass vs grass fed.
Silage is usually corn, and thus considered corn fed.
Then it's corn fed. Haylage is chopped hay. Better than grass fed IMO but fermented does give th meat a little different taste. Back in the day when corn was picked and stored on the ear, my uncles always had "fat cattle" they fed ground corn (grind up the whole ear) Noe that was some good beef. Everything tasted like prime rib.
Well said!
That would explain what I would see growing up in N Jersey - it was mostly dairy cows and growing hay is or was very common, especially for smaller landholders.
Eat a steak and get the munchies!
