The cooking thread

Japonicus said:
Besides fuel trickle down, why are tenderloins up from 20 to $32/# ???
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It started during the 2020 lockdowns when various meat processing plants across North America were shut down because of concerns that covid might be transmissible through meat products. After that my understanding is that much of the packaging used by meat packers was produced in China, so the shipping/logistics issues ever since have continued to compound.

Another factor that's been felt at least in my area is the number of people who started trying to raise their own meat during then have overwhelmed small-time local butchers with demand. Otherwise these butchers would normally be processing more meat for the local open market, competing with supermarkets.

That's my two cents anyways.
 
ShadyStump said:
It started during the 2020 lockdowns when various meat processing plants across North America were shut down because of concerns that covid might be transmissible through meat products. After that my understanding is that much of the packaging used by meat packers was produced in China, so the shipping/logistics issues ever since have continued to compound.

Another factor that's been felt at least in my area is the number of people who started trying to raise their own meat during then have overwhelmed small-time local butchers with demand. Otherwise these butchers would normally be processing more meat for the local open market, competing with supermarkets.

That's my two cents anyways.
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Corn prices now are almost $8 a bushel, most cattle are corn not grass fed.
 
Carol 83 said:
Corn prices now are almost $8 a bushel, most cattle are corn not grass fed.
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As I recall, there was a bit of a feed shortage that last most of the way into '21 too. No hay or grain available at times, at least not at prices most folks could afford around here.
We narrowly missed an opportunity to get whole bull for $500 because the people couldn't afford to keep feeding it, and the butchers were all booked months out. But I didn't have the knowledge to butcher something that big myself, or space for that much meat, so couldn't take it. Would've been prime beef for 50 cents a pound on the hoof if I could've.
 
ShadyStump said:
As I recall, there was a bit of a feed shortage that last most of the way into '21 too. No hay or grain available at times, at least not at prices most folks could afford around here.
We narrowly missed an opportunity to get whole bull for $500 because the people couldn't afford to keep feeding it, and the butchers were all booked months out. But I didn't have the knowledge to butcher something that big myself, or space for that much meat, so couldn't take it. Would've been prime beef for 50 cents a pound on the hoof if I could've.
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The grain market is ridiculously high at the moment, so meat prices will follow.
 
Roasted brussel sprouts tossed in a little olive oil and Manchego cheese and roasted garlic seasoning.brussel sprouts.jpg
 
Japonicus said:
I'll take TWO!
Much much better than the Brussel sprouts, though your photo make Brussel sprouts look much better than they are in my world
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I suppose they are an acquired taste. I try to stay away from carbs during the week.
 
Adapting my generic bread dough recipe to hamburger buns for the 1st time.
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Much ado about potters' hands, how about bakers'?
 
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