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<blockquote data-quote="BK9954" data-source="post: 1388972" data-attributes="member: 23651"><p>This is with my corporate restaurant job. We check the beef prices every week to decide what cuts will make the best margin without affecting quality. We buy tens of thousands of pounds a week at wholesale. Beef has been creaping back up. Our ground angus went from 1.80 to little over 2.20( frozen is cheaper @ $1.80). Ribeyes creeping up in the mid 6's and all the other cuts are averaging from 2.40 to 3.00( up from around $2). I would figure with the cattle being sold so cheap it would stay down a while. The only thing still holding down is beef liver. It is in the .80 down from $1 last year. Wonder how long to run the cheap beef from the price crash through the feed lots.</p></blockquote><p></p>
[QUOTE="BK9954, post: 1388972, member: 23651"] This is with my corporate restaurant job. We check the beef prices every week to decide what cuts will make the best margin without affecting quality. We buy tens of thousands of pounds a week at wholesale. Beef has been creaping back up. Our ground angus went from 1.80 to little over 2.20( frozen is cheaper @ $1.80). Ribeyes creeping up in the mid 6's and all the other cuts are averaging from 2.40 to 3.00( up from around $2). I would figure with the cattle being sold so cheap it would stay down a while. The only thing still holding down is beef liver. It is in the .80 down from $1 last year. Wonder how long to run the cheap beef from the price crash through the feed lots. [/QUOTE]
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