Hey guys, just got back from my butcher. I usually go tesco but I thought I would give him a try.
I just bought 3lb of british frying steak for ??15.00
I might go back for about 10 hearts which is about 6 pounds and a 1lb block of stewing steak is ??4.00
Are these prices dear? He said half a pig would be about ??90.00, I told him I was thinking about buying from green pasture farms, half a pig there (i told him 250 pounds for half a pig by accident I think) is 135 pounds for the half and 250 pounds for a full pig.
He said grassfed is just a way to make more money and that on British farms pigs root around and get bugs and are nothing like the intensive farming that happens in places like the U.S.
I am not sure if he just wants new buisness or he has some points. Would like to hear some opinions. I am about to start crossfit football, I will be eating lots of red meat. I am unsure whether to just go to the butchers or order the pricier grassfed meat.
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I can't speak to UK prices and AG practices, but I traveled US highway 5 between SF and LA one too many times to eat US CAFO meat again. As you pass through Kettleman City near Harris Ranch, the stench is overwhelming. On the east side of the highway, stretching for miles, are cattle packed into pens feeding at troughs while they stand deep in their own excrement. There is little room for them to move, there's nothing green in sight.
I don't want to be part of treating animals this way. And it illustrates why antibiotic use is so common in the industry, because there is plenty of opportunity for bacteria to multiply under those packed conditions.
So, yes, grassfed costs more, but it's the best way I can reconcile with myself eating meat.
I think I paid way over the odds, fryi gn steak at tesco is £6.50 per kg, I paid 15 pounds for about 1.25kg.
To hell with this con artist butcher.
Thanks for the reply man.
How do you think the prices I quoted at the butchers are?
He's actually quite right. Grass-fed is mostly hype. In reality ALL beef is grass fed. The only difference is that the regular supermarket beef spends the last few of months of its life being fattened up with grain (grass seeds, if you think about it). However, the majority of its life it was feeding on some farmer's pasture before being send to the feedlot. The difference with grass-fed beef is that instead of being sent to the feedlot, that step is skipped and it is sent straight to the slaughter instead. Difference? The end-result is that feedlot cattle is fattier with better marbling and softer texture meanwhile grass-fed-only beef is tastier with a significantly more meaty flavor but also leaner, tougher and with less marbling. However, the price fetched for grass-fed beef is ridiculous, often double the regular beef price, and clearly demonstrates that it is all about the marketing. They are literally charging you way more for the same thing.