Went north to our seasonal trailer as we do every weekend, stopped at the in town grocery store to pick up food and things for weekend, got to the meat department and wanted to get some ground beef, 3lb package of ground chuck...$23.00. Made me think of the post where someone was complaining how only rich people could afford pork chops, wonder what his thoughts are now? and what the criers that thought it was a good idea to shutter meat processing plants are thinking as they reach for meat at the grocer? for those that thought it was a good idea.... Here is what happens! like it?!! Hopefully the farmers who raise the beef are also benefiting from the rise in cost but I think we know the answer to that one...unfortunately..NO
cost of shuttered meat processing plants
- Thread starter euphoric1
- Start date
Who needs meat?? Thats what these lefty's say. We can go with plant based products they say. BS I say. I looked at my local grocer yesterday. 2 product limit on all meats. Ground beef was 5.99 a pound. Worst of it is the meat packers are the ones making the money. Why would they want to get back up and running when they are making 300% profits as is. Bad deal all around. Try getting an appointment at your local butcher shop.... Just put a half hog in my freezer. 1/4 beef a month ago. Should be good for a year or so.
I have read about the Beef prices like these and wonder if it is an attempt to play the consumer like gas prices.
I was at Costco Saturday May 16 and 3 lb. packs were $3.99 a pound.
Slim is set for the apocalypse, probably has a generator with solar to keep that freezer going in the event of a E-grid meltdown.
I'll be over wit ha 6-pack if that occurs.
Bear
Bear
We ordered a whole beef 2 weeks ago. Owner told me they are so busy they may need to refuse orders. We've got a hog coming this week. Just by coincidence we need meat now, the freezers are nearly empty. No, we are not jumping on board and panic buying. Just worked out that way this year.
G
G
Guest
What percentage of fat in the 3 lb chubs? Anything under 80% lean is pink slime. Not fit for human consumption. But it looks good to sell it cheap. I can't even buy the good stuff for under $7.00 right now.
favoritos
Well-known member
Riding bud is a decent sized hog farmer. Sadly, he isn't much of a butcher. It would be a good time to be set up for home processing.
We used to have quite a few choices for local butcher shops. They have slowly faded away. The remaining lockers are booked well into fall.
Processing plants run on relatively thin margins like most business. There has been a big push to increase line speeds.(The timing on final approval is almost ironic) More speed, = more head processed. The push didn't come solely from the plant owners. Farmers wanted higher capacity facilities. Consumers benefited from lower prices too.
It is how we do business.
The local lockers and small facilities just couldn't compete with the scale and convenience of large processing.
We make choices every day with our pocketbooks.
We used to have quite a few choices for local butcher shops. They have slowly faded away. The remaining lockers are booked well into fall.
Processing plants run on relatively thin margins like most business. There has been a big push to increase line speeds.(The timing on final approval is almost ironic) More speed, = more head processed. The push didn't come solely from the plant owners. Farmers wanted higher capacity facilities. Consumers benefited from lower prices too.
It is how we do business.
The local lockers and small facilities just couldn't compete with the scale and convenience of large processing.
We make choices every day with our pocketbooks.
G
G
Guest
About 8 years ago the state of MN went on a big push to get rid of many of the non-compliant small time meat processors. Most were operating out of out-of-code facilities that would have required many thousands of dollars to get up to code. Faced with that many just quit. There used to be money in it when you ignored codes and licenses and things like that. When forced to play by the rules then the big boys have the advantage.
favoritos
Well-known member
Grub, I am somewhat familiar with the compliance issue. We used small locker facilities for our own meat. I also managed a food processing plant that had a separate room just for meat processing. Rules were tight in that room. I always wondered how long it would be until the locker facilities had to follow the same rules.
It was actually somewhat surprising that there were so many problems with virus spread in large scale meat production facilities. Sanitation is already a big part of the process. Everybody probably understands the cleaning and sanitizing on flat work surfaces. Those facilities go way beyond that step. Walls, ceilings, and even the air systems get scrubbed and sanitized. The surfaces are also subject to swab tests.
We will learn a lot from what is happening in meat processing facilities. Sanitize and spray like crazy might seem like a great plan. It is only a single component. The workers are getting it from each other. It could be happening in the break room.
It was actually somewhat surprising that there were so many problems with virus spread in large scale meat production facilities. Sanitation is already a big part of the process. Everybody probably understands the cleaning and sanitizing on flat work surfaces. Those facilities go way beyond that step. Walls, ceilings, and even the air systems get scrubbed and sanitized. The surfaces are also subject to swab tests.
We will learn a lot from what is happening in meat processing facilities. Sanitize and spray like crazy might seem like a great plan. It is only a single component. The workers are getting it from each other. It could be happening in the break room.
I think a majority of these cases at food processors are Latinos, my county is a hot spot with 8% population latino and over 50% of confirmed cases are latino, with a 1/3 of the cases working at one food plant. More of them live in one home or apartment than most, they car pool together and hang out in large tight knit groups. Nothing against them, its just their lifestyles.
Yep same with landscapers in my area. Very hard working guys work weekday afternoons ,all day Saturdays, Sunday’s and regular manufacturing jobs Monday - Friday. They all live and socialize together so exchanging and breathing the same air 24/7 so logical Hispanic covid numbers are up. I feel bad for them but very predictable. Imo