Eating less Beef now?

[ZZman]

With Beef prices high have you reduced your Beef consumption? Switched to chicken or pork instead?

We have pretty much kept ours the same. Mostly burger. An occasional English/Chuck roast. Rarely cube steak. Regular steaks haven't been eaten in a long time.

 

[Astro14]

It’s about the same. Once a week perhaps, filet mignon. My wife buys tenderloins at Costco and butchers them into filets. They are wonderful.

 

[FowVay]

I never ate much beef and other than the occasional pack of ground beef, I haven't been impacted by beef pricing. I recently saw in the news that tariff's were to be relaxed on beef and several other items but whether the suppliers reduce costs or pocket the extra cash is yet to be seen.

So, no, I don't eat less beef now. I don't eat more beef either.

 

[97prizm]

With Beef prices high have you reduced your Beef consumption? Switched to chicken or pork instead?

We have pretty much kept ours the same. Mostly burger. An occasional English/Chuck roast. Rarely cube steak. Regular steaks haven't been eaten in a long time.

I've waited for some deals which happen every so often.

 

[rijndael]

I used to do a lot of briskets but I can't bring myself to pay $6/pound. For me, it's the principle of it. BBQ is supposed to be a cheap cut that's made great with the effort and time. If I'm going to start paying $6 pound and trimming 25% off, then putting in all of that work in to it, I'll just get some steaks. Maybe I'll restart when pickup sausage making.

 

[mrsilv04]

The same. I don't eat a whole lot of it, but the beef that I get is Amish raised, and whatever it costs, I'll pay.

Just the taste alone makes it worth it. It is also a noticeably different color (a darker red) than what you get elsewhere. It is not the anemic looking pinkish stuff from the grocery store. I would assume that is due to what they're fed.... lots of corn and grains, and lots of hay and grass.

 

[Lubener]

The same. I don't eat a whole lot of it, but the beef that I get is Amish raised, and whatever it costs, I'll pay.

Just the taste alone makes it worth it. It is also a noticeably different color (a darker red) than what you get elsewhere. It is not the anemic looking pinkish stuff from the grocery store. I would assume that is due to what they're fed.... lots of corn and grains, and lots of hay and grass.

Being Amish raised doesn't mean much. Everyone believes Amish anything is superior to others.

 

[walterjay]

Our beef consumption has not changed. We buy from a Mennonite farmer. He has the best tasting beef and prices are below supermarket. When we get beef from the store it can taste pretty off.

 

[mrsilv04]

Being Amish raised doesn't mean much. Everyone believes Amish anything is superior to others.

That's your opinion and you're more than entitled to it
My grandfather raised cattle, and I grew up on the farm. I do have a few ideas on how it is different than most.

 

[Kira]

Beef was always in our fairly broad mix of entrees.
It was frequently bought on sale so we're in the "less impacted by price" class of beef eaters.

Ha-ha, the same goes for gasoline. If it goes up $0.10 per gallon, there's no dire political impact.

However, Mrs. Kira got the word to lower her cholesterol so the supply of red rare roast beef for her sandwiches is no longer in the larder.

 

[Sj08]

We buy directly from one of the ranchers in the area, usually a quarter cow. They haul cow to butcher, and when processed, we pick up from butcher. When freezer is running low, we contact rancher and order another quarter.

We typically go through more ground beef, so end up buying a pound or two from the grocery store, before the next order is ready, and always blown away at how much liquid is in the pan when browning it, almost as if they are adding water to it.

 

[SevenBizzos]

Probably the same. We no longer eat out, so that savings alone is enough to have some form of beef on the table three to four nights a week. Last night I grilled a Tri-tip. Grocery version, so it was only like $18. We have a teenage athlete that loves proteins.

 

[Revving2Redline]

Having highly acidity in my body naturally O blood type, I can break down meat fairly well. We eat steak about three times a week. Along with potatoes and maybe a vegetable. After my mom left KU med for cancer the MD wanted her eating red meat. Tonight its Longhorn KC Strips.

 

[supton]

No change for us. Been buying most of our meat from a local CSA so it was never all that cheap.

 

[jetman]

A LOT more
I changed my eating 1 yr ago. Lost 48 lbs. No more aches and pains.
I eat like a caveman now (paleo), high fat & protein, low carb, whole food, no processed food.

 

[AutoMechanic]

No way I can’t go without my steaks or ribs lol. I’ll pay the prices because I enjoy grilling and eating lol.

 

[y_p_w]

The same. I don't eat a whole lot of it, but the beef that I get is Amish raised, and whatever it costs, I'll pay.

Just the taste alone makes it worth it. It is also a noticeably different color (a darker red) than what you get elsewhere. It is not the anemic looking pinkish stuff from the grocery store. I would assume that is due to what they're fed.... lots of corn and grains, and lots of hay and grass.

No. Beef turns pink from exposure to oxygen. Supermarket shrink wrap is oxygen permeable that allows the oxygen to reach the myoglobin, which then turns reddish/pinkish. But the underlying meat will be brown. There might be chemical means to make it pink, including CO exposure.

 

[JTK]

I find it difficult to find ground beef that actually tastes OK these days. The regular store brand stuff is usually awful IMO.

 

[y_p_w]

That's your opinion and you're more than entitled to it
My grandfather raised cattle, and I grew up on the farm. I do have a few ideas on how it is different than most.

Amish and Mennonite communities aren’t above using marketing (often working with outside partners) to sell a product. But it sounds like you’ve researched your specific source.

 

[BHopkins]

Our meat choices haven't changed. But we buy most of our meats at Costco, and then vacuum seal and freeze it in packages that are sized just for my wife and I. So it may be weeks before I notice a price increase in beef or pork.