Our 1/4 beef in December cost us like $3.50/lb. I pity those who don’t go that direction.
Steak prices at HyVee
- Thread starter Tenacious E
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Make sure to clean her stomach well before dining. I am not sure why but she always wants me to pull out.
Costco cuts are too thick with their strips, filets, and ribeyes. I like a good 8 to 10 oz cut not 16 or more with their offering. Was just in Hy Vee picking up bulk boneless/skinless chicken at $4.99 a pound. Beef at my Hy Vee is either choice select or prime for all cuts. Sirloin $8.99 pound for choice select. I only get prime for strips or filet mignon and the prices are ok on those but agree better at Costco. You are getting so much more of it though from them when I don’t need 40 to 60 oz for a four pack.
Was just in the Nashville area for meetings last week and stopped into Kroger to pick up a few things with the no pic wife since she decided to go and hit the shopping scene in Nashville, Brentwood, and Franklin. Swung by the meat department to check out their offering, it was a pathetic joke. I couldn’t believe how small of selections there were with no one staffing it on a Sunday afternoon. I know, csb.
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I can’t find anything locally for less than $5.50/lb. You got a steal.
Because the beef industry is controlled by about 3 companies who can manipulate the market. Biden actually tried to so something about this.
Shortage of supply…herd sizes have been trimmed the past 3-4 years because of fraught and lack of grazing land for herds. Simple “supply and demand” economics for the most part.
That's would be hanging weight preprocessing. Totally depends on the cow on what the yield would be. It is a good price though for good beef.
Because for some dumb reason, Costco blade tenderizes their meat. So you have to cook it to 145 degrees which no self-respecting meat eater would do.
LOL - Worldwide ranchers and farmers have reacted to weather conditions for the last 500+ years. Climate change is cyclical and has been going on since the beginning of the earth. Warming and cooling keeps happening over and over.
The locker we get our beef from vacuum seals it. Lasts for years. Just put a fresh quarter (actually half of a half) in the freezer last week, 3.25/lb hanging weight before processing.
Huh, I didn't know there were a bunch of sailors in that area.
But...but...Hy Vee is lowering the prices on everything, aren't they? That's what the current ad campaign says. It also says its customers are their family.
They wouldn't lie to their family, would they?
They wouldn't lie to their family, would they?
Pretty simple solution. Eat more veggies, fish and poultry.
I got a half beef in Feb and I was out the door at $6.08 a pound. Locked in for a year at $6.08 but it seems like prices have been going up about a $.75 to $1 a year the last couple of years.
You say that like it's a bad thing AND there's a helpful smile in every damn aisle. Why would anyone shop anywhere else?
I prefer ALDI where there's not a helpful smile in every aisle and everything is cheaper
I get to pay less AND not have to talk to everyone asking if I need help finding something. It's beautiful.
Yeah there is no way he added processing and other fees unless he got like a cow that was diseased or something
I went through this gal this year because you can’t find better prices for processing around Central Iowa. They are out of Otley called Wander Farms. Hey also vacuum seal their meats too.
www.wandersfarms.com
BEEF PROCESSING | WandersFarms
www.wandersfarms.com
I don't get the hyvee hate, must be politically driven. Their meat quality overall is the best of the grocery stores imo.
They frequently have ribeyes and strips for 14.99/lb or less, just need to keep an eye out and buy when on sale.
Their quality is definitely better than Costco. The precut steaks from Costco are almost all void of good marbling and flavor in my experience.
They frequently have ribeyes and strips for 14.99/lb or less, just need to keep an eye out and buy when on sale.
Their quality is definitely better than Costco. The precut steaks from Costco are almost all void of good marbling and flavor in my experience.
How does buying a half cow compare to Costco on taste? Honestly, Costco is much much better tasting than the grocery store steaks.
But what are the chances that I spend $1800 or something on half a cow, and then it turns out I LIKE all the antibiotics, hormones, radiation and whatever other deadly shit they put in it for the store?
I already know I would want grain finished because I know I'm looking for that kind of taste and marbling compared to fully grass finished.
But what are the chances that this is one of those things that is theoretically "better" but I like the taste of grocery steaks more?
But what are the chances that I spend $1800 or something on half a cow, and then it turns out I LIKE all the antibiotics, hormones, radiation and whatever other deadly shit they put in it for the store?
I already know I would want grain finished because I know I'm looking for that kind of taste and marbling compared to fully grass finished.
But what are the chances that this is one of those things that is theoretically "better" but I like the taste of grocery steaks more?
Years ago we use to buy sides of beef. It seemed like we were saddled with a lot of round steak. People would say just get it ground into burger. That ended up being some expensive burger.
We would eat better ( more steaks) but I never thought we really saved a lot of money doing it.
With beef prices you probably can save money now.
We would eat better ( more steaks) but I never thought we really saved a lot of money doing it.
With beef prices you probably can save money now.
Depends on your farmer. I prefer grass fed then grain finish. Taste better to me and it is a superior product.
For $1800 you get more meat for far cheaper prices. Like I said for myself, I paid $6.08 out the door with .78 processing which is on the cheaper end. I usually see beef processing from $1-$1.50 a pound
I have a group of steers/heifers that I feed out each year for locker beef customers. My price is based on hanging weight, and the buyer is responsible for processing. My method for price determination is to take the top bid that week from packers at local auctions. Get the live weight prior to butcher appointment, take that times the local bid and divide by 4. That will give me a general idea for each quarter if you take live weight times a dress yield factor of .62.
You know if they wouldn’t spend 10k per store on those stupid signs maybe they could actually, you know, lower prices. So friggen dumb.
Not going back to do the math but the total bill with processing fees and everything was like $750 and yield was around 200 lbs.
Do they really need Mahomey and Mr. Swift advertising for them? They spend so much money on meaningless crap.
I am thinking the hanging weight was around 200 pounds and yield is usually 60% of that.
So I’m guessing you paid around $6.25ish a pound after processing which is about what the market is dependent on the locker
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