it seems when I buy a steak these days, it doesn't seem as good as it used to be .. it seems you have to spend 14-18 dollars per pound at central market to get a good tasting steak without that aftertaste I seem to get when I don't spend extravegant amounts on the steaks. I have a buddy who says the steak industry is jacking us around in a ******** fashion. anybody in the know have any info on this ****? I remember 20-30 years ago steaks always tasted good, but not so much anymore..
O.T. for the older folks; are we getting screwed on steaks these days?
- Thread starter Bully13
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Most cattle are finished in feedlots in the Midwest and are fattened on grains. This produces a different flavor than the old grass fed cattle of years ago. Most people agree that grass fed beef tastes better. Of course you have to look at the grades of beef as well and the amount of marbling in the muscle. The biggest lie foisted on consumers is the bogus Angus designation on beef in which the sellers tack on several dollars a pound for the designation of Angus beef: you don't have to be pure bred Angus to get that and its no better than non Angus beef. An expensive way to go, but some folks do it, is to raise their own or purchase a side with someone else from a farmer that raises his cattle on grass.
Lower priced beef is often tenderized by piercing the meat with thousands of tiny needles. This can be a safety hazard with rare meat because it adds countless contamination points to the steak. Also, a lot of meat these days seems to come pre-injected with some awful flavor enhancement. Yuck. These days, if you need a good steak, you have to order from the top of the menu. I advise asking whether the steak is preflavored.
I don't agree that grass fed is better. Most of the time the grass fed tastes gamey and the marbling sucks. If you go to the store to buy steaks, make sure it's prime and not choice. That's where people screw up. Prime is more expensive but it's a better steak with better marbling.
You're spending more on steak because beef prices are much higher than in the past. No one is trying to screw you.
Another factor could be you ... your taste buds aren't quite the same as when you were younger. Not much you can do about that, unless you smoke ... you could quit smoking ... but we degenerate in a lot of ways as we age, so even that won't make things taste as good as they did when we were younger.
I'm not an expert but have had this same conversation with a good friend who owns a grocery store. I'll relate what he told me as best I can from memory. We were talking about Ribeyes in particular. The cheapest grade of beef comes from former dairy cattle that have stopped producing, this is what you see at the salvage type grocery stores in our area per my friend. The next level is choice which sounds better than it really is. Next up is Prime which is usually the top grade you see in most stores. The top grade is Certified Angus which in my opinion is the best. Remember that for a really good steak, fat is flavor, marbling in the meat not around the edges. If you buy a Certified Angus steak and age it, or buy a whole loin and get the butcher to dry age it for 20-30 days, you will not be disappointed. As for the difference between grass fed and grain fed, grass fed has less fat and is leaner so it generally will not be as tender. Grain fed has more fat and will probably put you in your cardiologist office a few weeks sooner.
Wamart tried to get certified angus in there stores but the group that certifies the beef wouldn't agree to it because they didn't have enough beef that met the criteria in order to supply Walmart and they wouldn't lower there standards in increase supply. So in response Walmart created Black Canyon beef which is essentially the center cuts from Prime loins. Pay the extra and get a Certified Angus steak, I don't think you will be disappointed.
Wamart tried to get certified angus in there stores but the group that certifies the beef wouldn't agree to it because they didn't have enough beef that met the criteria in order to supply Walmart and they wouldn't lower there standards in increase supply. So in response Walmart created Black Canyon beef which is essentially the center cuts from Prime loins. Pay the extra and get a Certified Angus steak, I don't think you will be disappointed.
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I think so, we practically lived off sirloin
Growing up and besides tasting great it was cheap as dirt at our local butcher. Great memories of my mom and dad always putting me in charge of cooking the steaks as a kid. My dad always overlooked them and got fired.
Growing up and besides tasting great it was cheap as dirt at our local butcher. Great memories of my mom and dad always putting me in charge of cooking the steaks as a kid. My dad always overlooked them and got fired.
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You couldnt be more wrong. Ethanol is a minor player in corn prices. The main driver in the past decade has been the huge volume of money coming into commodities from investment firms. If you look at the markets, almost all the grains have moved up and down together. You know why? Investment firms. Also China has become a big importer of corn. They don't produce enough domestically to keep up with the demand for meat production in their country.
Corn has very little effect on demand. For example, between 1995 and 2005 demand for ethanol increased 303 percent but the price of corn fell by 38 percent. Ethanol also only uses just a portion of the corn kernel, the byproduct goes right back into the market. It's called distillers grain and a great feed.
The beef market right now is being driven by supply. US herds are at a near record low because of the drought in Texas the last few years and the drought in the Midwest last summer.
Corn has very little effect on demand. For example, between 1995 and 2005 demand for ethanol increased 303 percent but the price of corn fell by 38 percent. Ethanol also only uses just a portion of the corn kernel, the byproduct goes right back into the market. It's called distillers grain and a great feed.
The beef market right now is being driven by supply. US herds are at a near record low because of the drought in Texas the last few years and the drought in the Midwest last summer.
Next time you're at the grocery, try "chuck eye." Not the easiest to find, but its cheap and damn good.
No, you're not being screwed. But most of what you buy in the grocery stores is going to be USDA Choice, which is a notch below USDA Prime. Normal people can't usually get Prime unless you know a butcher somewhere. Most of the restaurants gobble the Prime meat up and sell it for $75 a steak. We in this country demanded more meat, so the industry obliged, manufacturing a lot of cheap meat. But the good stuff is still out there. Choice is still a very good cut of steak....problem is, a lot of it in grocery stores isn't aged properly. ****, most of the Prime that the restaurants sell isn't aged. Even funnier, the marketers say "AGED 21 DAYS!!!!!" when in fact, that's the bare freaking minimum it should be aged. That's why the meat looks all wet, instead of dried out like it should. Most people don't like the looks of that, plus stupid western bimbo women won't eat it because it doesn't 'look' right, like the **** they've been accustomed to. Whole sides of meat theoretically should be hung up for weeks and weeks to age properly. At the end of the day, the good part is that you can still buy USDA Choice meat grown in this country and somewhat age it yourself in the refrigerator. PM me and I'll give you the lowdown on that.
I don't know about that Angus stuff, all I know is that it's a different cow. I figure it's just marketing like Organic and ****. And I don't buy the grass fed is better campaign. Not everything we do in America is terrible.
I don't know about that Angus stuff, all I know is that it's a different cow. I figure it's just marketing like Organic and ****. And I don't buy the grass fed is better campaign. Not everything we do in America is terrible.
Ethanol keeps the price of gas down. Plus it was originally supposed to increase fuel mileage. I know there are some side effects, but damn just run some seafoam through your tank every couple of years. We ***** about fuel prices and then we ***** about some solutions to that problem. It's not a big conspiracy, it's like Americans like to think they are smarter than supply and demand. Pride I suppose.
Speaking from someone in the cattle business...
Desoto & Patdog are the closest to being spot on.
Patdog: Amen. 40% of corn going to produce ethanol is directly relative to an increase in price (which in my opinion is a waste of time).
Desoto: Spot on with the wildfires in TX 2-3 years ago and droughts in the midwest creating a spike in price considering those in the midwest had to send the majority of their stock that wasn't a casualty of the wildfires to the slaughterhouse.
With that being said...supply of corn is directly related to the price of beef. I follow market reports religiously to venture a guess as to when to market my cattle so I can have the highest profit margin possible. Thus, with the new report there is a huge surplus of corn expected this year for the corn crop. Why? Because with the shortage of corn because of the drought in the Midwest last year many uneducated folks come to remember, "Oh...corn prices were over $8 a bushel last year at harvest...I think I'll plant me some this year." As such, futures for the corn market are sitting around $5.20-$5.50 a bushel. So, with the corn market report the Chicago Mercantile Exchange has issued $1.50 per lb futures for winter harvest of feeder cattle. Moreover, another market report published previously stated that the number of head in the U.S. is the lowest it's been since 1949. Thus, with every shortage the price of anything will generally always increase considerably. With numerous cattle operations retaining heifers, including myself, the number of head per farm should increase and we should see cattle prices drop if grain and gas prices stay consistent.
I echo what the gentleman said about Certified Angus Beef. If you want the best. Buy the best. It's well worth the extra couple bucks a lb if you want a good steak.
Hell, we're a "cow college" folks. Call and ask your Beef Cattle specialist, Jane Parish, and talk with her about it.
There has been immense & relentless research done with the Angus breed for growth, maternal and carcass traits. Also, with the emergence of genomic testing now in swing for beef cattle I would like to believe that it will allow us cattlemen to make more educated decisions in breeding stock to produce more prime cuts of beef. Whoever said that you can get the same taste, tenderness, and overall quality of beef from another breed such as Beefmaster, Hereford, or Brangus you're lying to yourself. The Angus breed is the benchmark breed for beef and it will remain that way. There is more carcass weight, ribeye size, and overall marbling with Angus cattle than there is with any domestic breeds available. For you sports fanatics, it's like me trying to tell you that Chinese athletes are better suited for NFL football than African Americans.
In conclusion, you're not getting screwed over on price for a good steak. Wildifires, droughts, gas prices, and shortage of cattle all has to balance itself out to end up with the final cost of a packaged ribeye in your local grocery store. If you're going to a restaurant and paying for a steak consider yourself getting screwed over. Order a full loin from your local butcher and marinate and cook it yourself.
If you don't like the beef you're getting now...imagine relying on foreign countries for supplying your meat and milk to your local grocery...which is what we're headed for if the U.S. Government doesn't set aside some money to help farmers/ranchers. Regulated beef from the USDA is worth something.
Desoto & Patdog are the closest to being spot on.
Patdog: Amen. 40% of corn going to produce ethanol is directly relative to an increase in price (which in my opinion is a waste of time).
Desoto: Spot on with the wildfires in TX 2-3 years ago and droughts in the midwest creating a spike in price considering those in the midwest had to send the majority of their stock that wasn't a casualty of the wildfires to the slaughterhouse.
With that being said...supply of corn is directly related to the price of beef. I follow market reports religiously to venture a guess as to when to market my cattle so I can have the highest profit margin possible. Thus, with the new report there is a huge surplus of corn expected this year for the corn crop. Why? Because with the shortage of corn because of the drought in the Midwest last year many uneducated folks come to remember, "Oh...corn prices were over $8 a bushel last year at harvest...I think I'll plant me some this year." As such, futures for the corn market are sitting around $5.20-$5.50 a bushel. So, with the corn market report the Chicago Mercantile Exchange has issued $1.50 per lb futures for winter harvest of feeder cattle. Moreover, another market report published previously stated that the number of head in the U.S. is the lowest it's been since 1949. Thus, with every shortage the price of anything will generally always increase considerably. With numerous cattle operations retaining heifers, including myself, the number of head per farm should increase and we should see cattle prices drop if grain and gas prices stay consistent.
I echo what the gentleman said about Certified Angus Beef. If you want the best. Buy the best. It's well worth the extra couple bucks a lb if you want a good steak.
Hell, we're a "cow college" folks. Call and ask your Beef Cattle specialist, Jane Parish, and talk with her about it.
There has been immense & relentless research done with the Angus breed for growth, maternal and carcass traits. Also, with the emergence of genomic testing now in swing for beef cattle I would like to believe that it will allow us cattlemen to make more educated decisions in breeding stock to produce more prime cuts of beef. Whoever said that you can get the same taste, tenderness, and overall quality of beef from another breed such as Beefmaster, Hereford, or Brangus you're lying to yourself. The Angus breed is the benchmark breed for beef and it will remain that way. There is more carcass weight, ribeye size, and overall marbling with Angus cattle than there is with any domestic breeds available. For you sports fanatics, it's like me trying to tell you that Chinese athletes are better suited for NFL football than African Americans.
In conclusion, you're not getting screwed over on price for a good steak. Wildifires, droughts, gas prices, and shortage of cattle all has to balance itself out to end up with the final cost of a packaged ribeye in your local grocery store. If you're going to a restaurant and paying for a steak consider yourself getting screwed over. Order a full loin from your local butcher and marinate and cook it yourself.
If you don't like the beef you're getting now...imagine relying on foreign countries for supplying your meat and milk to your local grocery...which is what we're headed for if the U.S. Government doesn't set aside some money to help farmers/ranchers. Regulated beef from the USDA is worth something.
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I agree except with filets
There is no need to pay for prime filets. Ribeyes or strips? Sure, but filets you are fine getting choice in the stores
There is no need to pay for prime filets. Ribeyes or strips? Sure, but filets you are fine getting choice in the stores
I going to disagree w/1 minor part of this. Prime is king but there are good choice steaks as well. There are 3 grades: select, choice, and prime. They could come from the same cows off the same lot. It's mostly about the cows DNA. It's all about the marbling. I primarily use buckhead beef which is high end choice. It's excellent. I know of 1 nice restaurant in Jxn that uses buckhead choice and passes it as prime. It's that good. The moral of me saying this is that its not so much about getting caught up in the grade as it is your eyeballs. If you know what your looking for, you can select really good choice steaks.
I used to eat mostly ribeyes as well
But in the last year or so I have been eating more filets. You can find damn good choice beef for other cuts as well. For ribeyes it is all about the marbling, obviously.
For the last couple of years we have been getting our beef from Costco. I was told to try it out one day, and was shocked how good their beef is
But in the last year or so I have been eating more filets. You can find damn good choice beef for other cuts as well. For ribeyes it is all about the marbling, obviously.
For the last couple of years we have been getting our beef from Costco. I was told to try it out one day, and was shocked how good their beef is
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One thing I don't like about Buckhead is that they wet-age their beef and then brag about how aged it is. Essentially, they wrap it in that vaccuum wrap and let it marinate in its own blood. To me, that gives the meat a metallic taste, unless you dry age it in the fridge. But, different strokes for different folks.
I get choice all the time. I was mostly talking to the original post and those that have a certain taste. Choice is fine with me.
Damn, this board goes all educational when we win games! I'd much rather learn something than read how one game (in any sport) signifies the wheels falling off or we're poor M-State and we'll never compete. We'll be bona fide geniuses if we keep winning!
I absolutely agree with that. 10% ethanol gasoline drops my gas mileage about 10%, relative to all gasoline. And the car doesn't run as well. We would be better of without it being added. Best I can tell it's just a "feel good" practice. And gasoline with ethanol destroys 2-cycle engines, such as your blower, weedeater, and chain saw because it makes water collect. There's one station near me that sells gasoline without ethanol, but it's all premium, but that's what I use in my 2-cycle engines.
Corn ethanol should be used as a stepping stone to something better. Cellulosic should be the next step.
Can you elaborate, especially the part about needing to subsidize farming more.
New farm bill will be passed this year in congress. Direct payments are being eliminated. I know people don't like subsidies but when all the other major players in the world in agriculture are highly subsidizing their farmers, it makes it tougher for the US farmers to compete with foreign ag.
The next step should be improving reducing our reliance on the combustion engine by developing better and less expensive hybrid and electric cars. With a plug-in hybrid, your effective gas mileage will increase dramatically. That's where the real environmental and efficiency gains are. And they'll help us cut back on our need for Middle Eastern oil.
But what you aren't considering is planted acres. If you don't have ethanol then there are less planted acres and less of a supply. Prices would more than likely be pretty close to where they are now.
Fortunately I haven't bought a steak in years.
There are some great responses in this thread on the business side of things. The drought has been a major player in prices the last couple of years. The herds in the midwest have definitely taken a hit.
There are some great responses in this thread on the business side of things. The drought has been a major player in prices the last couple of years. The herds in the midwest have definitely taken a hit.
Both of those are myths.
http://www.thefiscaltimes.com/Colum...d-and-Why-You-Pay-More-at-the-Pump.aspx#page1
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Chuck eye is delicious if you can get it cut right. Walmart sells it every day, but a horrible cut. I first got introduced to it one summer when I cut meat for Sams during college. We'd keep it all for ourselves. Recently I've seen it about $8 a pound everywhere. Use to be about 3 a couple years ago.
I am unfamiliar with this myself so I grabbed a couple of quick links..
http://search.yahoo.com/tablet/s?p=chuck+eye+steak&fr=ipad
http://www.livestrong.com/article/435072-how-to-cook-chuck-eye-steak/
and here are some chuck eye enthusiasts led by jellybear...
http://www.roadfood.com/Forums/Chuck-Eye-Steak-m369771.aspx
http://search.yahoo.com/tablet/s?p=chuck+eye+steak&fr=ipad
http://www.livestrong.com/article/435072-how-to-cook-chuck-eye-steak/
and here are some chuck eye enthusiasts led by jellybear...
http://www.roadfood.com/Forums/Chuck-Eye-Steak-m369771.aspx
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Give it a shot and let us know what you think. I usually season my chuck-eye with salt, pepper, and garlic. Let it sit a bit and get to room temp. Then put it on a hot cast iron. Cook the first side for about 90 seconds...then turn it and toss into the 500 degree over for about 2 minutes. Take it out, rest it for about 5 minutes, and then DIVE IN. GREAT.
I get the Flat Iron steaks at Kroger for 10-12$. Grills and tastes great. Enough for 1-2 people per steak. All of it is edible. I grill out every Saturday and have been using these for years and everyone loves them.
Ethanol is ruining our engines on the older models. **** will destroy an engine and even rust a gas can if you let it sit in there. And its not good for outboards. Guess they want us to buy new cars.
Anyway good thread
Ethanol is ruining our engines on the older models. **** will destroy an engine and even rust a gas can if you let it sit in there. And its not good for outboards. Guess they want us to buy new cars.
Anyway good thread
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