Changing beef purchasing patterns

[SJUfeller]

Lots of great thoughts. In general, it confirms my belief that relying on high end restaurants too much would be a mistake . . . And we should focus a bit more more on retail and on-line sale efforts. I agree with those that feel this is at least partially based on the political climate. Regardless of whether someone leans left or right, people feel uneasy about things . . . Which impacts spending behavior.

Oak Smoke -- the observations from your daughter are spot on from what I've seen. Many people that jumped into the F1 (50% Wagyu) business have now exited it. Spending more on Wagyu semen and bulls, and then raising the calves far longer than what other breeds require to reach the slaughter point -- and then getting zero premium for the "fats" -- is a sure way to go broke.

Wagyu calves have significantly lower birth weights than many other breeds, so AI with Wagyu semen has been attractive for use with first calf heifers. Much easier on them. However, a number of producers are finding lower settling rates and higher mortality rates with Wagyu crosses than conventional breeds. If you are getting a large enough premium, you can live with that. Take away the premium and it is a big problem.

[Purc]

Last night my son asked about going to a steak/seafood restaurant with a ribeye at $68 and a NY strip at $64 plus side veggies at $12 per person. This was to be a gift from my sister and
she's ok with the costs but I voted no because even without any booze, tax and tip would
be at least $100 + per person. For the expense of 4 people here of $400+ I can serve a number of prime steak dinners with great wines, veggies at home. We are going to a different place, almost as good for a lot less.

[Santamarina]

You’re spot on. Post-Covid we spent more out because we could. I remember the first time dining IN at a restaurant here in CA and it was better than going to Disneyland as a kid!

Yet these days it’s inflation that keeps spending down. The last three years our typical grocery bill has tripled, gas prices are still up 50% (a break if you can believe it!), and there’s a general sense of unease in spending in our area.

My wife and I work in the event industry and we’ve seen a significant downturn in the last year - people finally tightening their belts as this recession is lasting longer than they expected.

[Willy]

Uncle Bob. Let us know when “your Gov” takes over the refineries”. Please do.

Mods, Huskee I am tired of these sneak political comments being made.

[Uncle Bob]

Willy, not politics, reality.................as uncomfortable for you as that may be: https://www.msn.com/en-us/money/comp...1olQXd#image=3

[Willy]

Uncle Bob Wake me when it comes to pass.

Bye. :<)

[BBQPhil]

As a consumer of prime steaks, mostly for backyard bbq'ing, I've tried a wide range of sources and recently spent a week in Argentina sampling some of the best steak restaurants I've ever been to. My goal has been to match or exceed the best steak houses so I don't have to spend $125+ pp for a great steak dinner. Here's a quick summary of my experiences:
- Snake River Farm - used to my my go to for premium prime sirloins and ribeyes. But got toally confused by all of the choices now and the use of American Wagyu/gold and black, etc. Basically buying a prime steak may mean it's not as good as other primes. Also prices have risen and are just too high, so only buy when there's a good sale and that's not too often.
- Creekstone - prefer to SRF and a more manageable selection
- Costco Prime - quality varies, but with careful slection taste is barely distinguishable from SRF, but often it is a little chewier. Also not trimmed as well. But hard to beat the pricing.
- Meatery - A San Diego mail order with a store nearby. Have tried Australian Wagyu and it's more affordable, but not outstanding as Creekstone prime steaks.
-Piemontese - Tried to replicate Argentinean grass fed beef and this company is pretty good.

My perfect steak is a 16 ounce NY SIrloin for $30-$35. I would buy 6 at a time for $199 with free shipping. I would like to find a good source of grass fed beef. I am experimenting with other cuts like teres major and finding lower cost options.

[Bkhuna]

Government price controls are just the solution we need.

/snark

[Willy]

Wut?

[PGH_RAM]

I can only speak for my household's experience. We haven't ditched or particularly changed our red meat habit over the past few years despite COVID and inflation.

We used to rely on Costco for beef when we lived in Northern VA (pre-COVID) because they carried large cuts that I could break down myself to save a few bucks. I mostly bought rounds, whole eye of rounds, chuck, flank, and the occasional sirloin. Premium cuts like rib roasts and tenderloin were reserved for birthdays, anniversaries, and holidays.

Now, in Pittsburgh (we moved here just before COVID broke out), we buy grass-fed beef shares twice a year from a nearby rancher we know from church and he hasn't raised his prices for the past two years. He tells me his costs haven't increased so he's not going to raise his prices if he doesn't have to. The cattle are shorthorn and the meat is the equivalent of high-end choice for the most part. Custom cut & packed it comes out to $7/lb hanging weight per quarter. It'd be a little less if we bought halves or wholes, but it's just the two of us. It's more expensive than Aldi or Walmart and about the same as Giant Eagle (Western PA big chain). It gives us the benefits, however, of knowing that we're supporting the local economy, purchasing an ethically--even lovingly--raised product, and getting exactly the cuts we want. I rarely buy beef outside of those shares, but when I do it's for something I may have run out of in the share (like a skirt or flank steak for fajitas). The one exception was earlier this year when I used a Wild Fork coupon to order a few prime cuts to try out.

My wife and I go to restaurants or order in about twice a month, and neither one of us orders beef unless it's a dish that we've never had before or can't make for ourselves. It's been that way since we were first dating. The only time I can recall going to an actual steakhouse in the past 20 years was a Fogo de Chao for my bachelor party.

I wish you the best, SJUfeller, and hope the downturn is short-lived.

[Jerod Broussard]

Shorthorn cattle, gimme grass and I be very happy. If Beefmasters weren't 50% Bad Meat Brahman and a little more Hereford and Shorthorn they'd be more prevalent.

[SJUfeller]

Thanks. Buying 1/4s is great. I encourage those that have the space and love beef to buy 1/4s. My wife and I have done that for years. We (Fellers) sell quarters occasionally, depending on inventory. We don't do that on-line, as shipping would be a nightmare. We do offer a 26# share on-line, which is basically an 1/8th. It was just recently added.

As for the economy, we're in better shape than many in the industry given our flexibility and our established customer base. Thankfully.

[Andrrr]

My family loves beef and we eat it multiple times a week. I don't know what we'd do without it and I don't want to know!
As for wagyu, it's way too expensive for us to consider it as an option at this point in our lives, maybe ever. Many of the prime steaks I've made at home are every bit as satisfying as I need them to be so the drive to spend the extra $ to incorporate wagyu into the fold just isn't there.
That, and like others have alluded to, the higher costs of everything have taken their toll on the descretionary income fund.
I hope you figure it all out and best of luck!

[SJUfeller]

Yup, I understand. Wagyu is not an everyday (or even weekly) choice for most people. It is a special treat for special occasions. Our saying is, "Everybody deserves to try great Wagyu at least once."

[captainlee]

Prices on everything have gotten out of control and I believe that most families are stretched. We really don't have much dining in this small mountain town so we rarely go out to eat unless traveling of course. Getting ridiculous for 2 sandwiches and dropping $40 plus. Also the tipping percentage increase plus the increased restaurant pricing really hike up the dining out experience. I would also believe that many companies have cut back on travel and entertainment thus straining the higher end restaurants. I say all of this then the news keeps talking about how the Denver Airport keeps breaking travel records. I hope this doesn't come to a head and we end up having a total economic crash.