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Burger/Steak Epiphany?
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<blockquote data-quote="boondocks" data-source="post: 1443099" data-attributes="member: 20599"><p>Just butchered 2 Angus steers that look good (trying some tomorrow). We had 2 customers cancel a week before the butcher date so we're stuck with a half. That's got me thinking about how to better market going forward.</p><p>I have not bought beef in years and just now used the recent sales snafu as a chance to check out prices at our local grocery. To say I'm shocked by how little money CAB steaks and roasts are selling for, would be an understatement. (And this was at our local grocery, which ends to be higher than the dreaded WallyWorld, eg).</p><p>Last time I bought beef (as I said, it's been awhile), steaks were way more (per lb) than burger, and roasts were a fair amount more than burger. The price difference seems to have narrowed almost to a draw. Even the good steak cuts were close to the same per lb price as the burger. And I think there was a roast or two for less than the burger. This seems in line with what I told a friend recently: that people don't cook like they used to, and the younger folk seem like they'd just as leave (if not rather) have a good burger than a steak.</p><p>SO, if that's true, is there a viable alternative plan to market higher-end burgers? Maybe vacuum packed patties (with a variety of seasonings, or what's (affectionately) called around here a "Mexican" (peppers, onions etc). </p><p>I think of it as sacrilege to burger a whole (young) animal, but maybe new times require new thinking...Am I nuts to even think this? </p><p>Also, at what point is the animal likely too old to make good burger? I have a just-7yo I'm trying to sell (nothing wrong with her but we're overstocked); it's been months and no takers. (It's now a theoretical question as she's bred, but maybe something to consider in a few months)?</p></blockquote><p></p>
[QUOTE="boondocks, post: 1443099, member: 20599"] Just butchered 2 Angus steers that look good (trying some tomorrow). We had 2 customers cancel a week before the butcher date so we're stuck with a half. That's got me thinking about how to better market going forward. I have not bought beef in years and just now used the recent sales snafu as a chance to check out prices at our local grocery. To say I'm shocked by how little money CAB steaks and roasts are selling for, would be an understatement. (And this was at our local grocery, which ends to be higher than the dreaded WallyWorld, eg). Last time I bought beef (as I said, it's been awhile), steaks were way more (per lb) than burger, and roasts were a fair amount more than burger. The price difference seems to have narrowed almost to a draw. Even the good steak cuts were close to the same per lb price as the burger. And I think there was a roast or two for less than the burger. This seems in line with what I told a friend recently: that people don't cook like they used to, and the younger folk seem like they'd just as leave (if not rather) have a good burger than a steak. SO, if that's true, is there a viable alternative plan to market higher-end burgers? Maybe vacuum packed patties (with a variety of seasonings, or what's (affectionately) called around here a "Mexican" (peppers, onions etc). I think of it as sacrilege to burger a whole (young) animal, but maybe new times require new thinking...Am I nuts to even think this? Also, at what point is the animal likely too old to make good burger? I have a just-7yo I'm trying to sell (nothing wrong with her but we're overstocked); it's been months and no takers. (It's now a theoretical question as she's bred, but maybe something to consider in a few months)? [/QUOTE]
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