Price of Beef ( from an independent butcher)

[betweenthelines]

One reply is to high all the others are to low

I'll be down in the morning have a look if he has any prices displayed


It was to dear
I hope you don't put venison in the same league as beef.

But it was sold at that price, ergo it was not "too dear"

That's how free market economics works-seller sets a price, if it's too high the seller has to reduce the price.

Why is beef expensive? Because shoppers will pay the price.

 

[kiwi pom]

If you go to a small independent seller for anything it's going to be more expensive because they don't shift the volume. If it was a lot nicer to eat and handier to go there and you like supporting a local business, that may be supporting local farm with top quality stock, it was worth it.

If the butcher is just a chancer buying cheap meat through some large processor and trying to tuck people up charging twice as much for the same product that's on Asda shelves, maybe not

 

[borderterribles]

Why?

I find it surprising and sad that so many farmers don't have sufficient interest in what they produce to be aware of it's retail value.I find it shocking that the retailer can in many cases put 100% on a beast in as many days as the producer had it months. We all have to make a living, and we all have risk along the way, but the last statistic there is, I would have thought , shocking by most people's standards.

 

[borderterribles]

But it was sold at that price, ergo it was not "too dear"

That's how free market economics works-seller sets a price, if it's too high the seller has to reduce the price.

Why is beef expensive? Because SOME/ ENOUGH shoppers will pay the price.

Is this not the real reason?

 

[ollie989898]

Over 1 kilo of prepared beef and a premium cut as well? I wouldn't be surprised to see it selling at £30 myself.

I would sooner hand a TFF member £30 for a lump of beef like that than spend more than £30 going out for dinner or buying a chuffing McDonalds.

 

[Steevo]

View attachment 1135441
One million dollars?

Was this the reply that was too high?!

Was he far out?

 

[organic]

For comparison Waitrose native topside is £14.85 per kg

 

[ollie989898]

If you want cheap you buy it from a supermarket but you'll be wasting £10 because it won't taste of anything, like most supermarket meat. Might as well save your money and buy £9 worth of pork or chicken. You could buy two whole chickens for £9 and have change.

 

[Optimus]

If you want cheap you buy it from a supermarket but you'll be wasting £10 because it won't taste of anything, like most supermarket meat. Might as well save your money and buy £9 worth of pork or chicken. You could buy two whole chickens for £9 and have change.

It's the same cattle sent to the supermarket as the butcher.difference is one treats it different.maybe the butcher is fleecing us more than the supermarket.as he's not paying much more for it.

 

[borderterribles]

Yep, good ole Uncle Larry or one of his ilk looking after the both of you!

 

[Wink]

£17/kg here off the top of my head so about £20 which seems to be most people's guess anyway. Look forward to hearing the answer.

 

[ollie989898]

It's the same cattle sent to the supermarket as the butcher.difference is one treats it different.maybe the butcher is fleecing us more than the supermarket.as he's not paying much more for it.

I wouldn't shop with a butcher who stocks the same carp supermarkets do, why would I bother to take the time and effort to go to a butcher and buy the very same meat supermarkets are flogging?

If that is the level of faith we have in the food chain I might as well go vegan and cease buying UK farm product altogether because the meat sold in supermarkets is tasteless carp.

 

[Optimus]

I wouldn't shop with a butcher who stocks the same carp supermarkets do, why would I bother to take the time and effort to go to a butcher and buy the very same meat supermarkets are flogging?

If that is the level of faith we have in the food chain I might as well go vegan and cease buying UK farm product altogether because the meat sold in supermarkets is tasteless carp.

I've no idea but the type of cattle butchers buy also go to the super market.

 

[nxy]

To add to the list of things the French do better, I would add supermarkets and meat labelling.

If I am not eating my own beef I buy it in a local Intermarche supermarket which is a franchise. The man that owns it is there in the building. He buys all the fresh produce including meat he can locally and direct, because its cheaper and better. The beef is mostly from local farms and killed within 50 miles at one of 3 or 4 local abattoirs, which brings me to the second point.

This is a standard french beef label:

Along with the obvious stuff like use by and packing date etc it tells you roughly where an animal is from (not the actual farm), the abattoir where it was killed and where it was cut up.

It tells you which type of animal it was from 4 different categories which are Male under 2 years old, Male over two years old, Heifer (never calved) or Cow.

It tells you if the race was pure bred dairy, pure bred meat breed or cross bred.

This information appears on every piece of beef sold anywhere.

 

[kiwi pom]

I find it surprising and sad that so many farmers don't have sufficient interest in what they produce to be aware of it's retail value.I find it shocking that the retailer can in many cases put 100% on a beast in as many days as the producer had it months. We all have to make a living, and we all have risk along the way, but the last statistic there is, I would have thought , shocking by most people's standards.

There's two sides to that I suppose, how many know what happens to whatever they produce from the time it leaves the gate until the consumer buys it and what does it cost.

 

[Oliveau]

To add to the list of things the French do better, I would add supermarkets and meat labelling.

If I am not eating my own beef I buy it in a local Intermarche supermarket which is a franchise. The man that owns it is there in the building. He buys all the fresh produce including meat he can locally and direct, because its cheaper and better. The beef is mostly from local farms and killed within 50 miles at one of 3 or 4 local abattoirs, which brings me to the second point.

This is a standard french beef label:

View attachment 1135543
Along with the obvious stuff like use by and packing date etc it tells you roughly where an animal is from (not the actual farm), the abattoir where it was killed and where it was cut up.

It tells you which type of animal it was from 4 different categories which are Male under 2 years old, Male over two years old, Heifer (never calved) or Cow.

It tells you if the race was pure bred dairy, pure bred meat breed or cross bred.

This information appears on every piece of beef sold anywhere.

Nevertheless, it’s hard if not impossible, to find beef that has been hung for a minimum of 14 days. Therefore In my experience French beef lacks both flavour and tenderness. The same holds for lamb and pork.

 

[Tim G]

We don't even know what the piece of beef cost yet, or how it ate. It may have been expensive, or the best peice of meat the op has ever eaten. Then it might be very good value.

 

[nxy]

Nevertheless, it’s hard if not impossible, to find beef that has been hung for a minimum of 14 days. Therefore In my experience French beef lacks both flavour and tenderness. The same holds for lamb and pork.

I have to say i agree with you, mine is normally hung for 28 days but only because I ask for it.

This is partly the fault of classic french cooking which tends to go from steak straight to stews and doesn't really traditionally roast/boil/braise much.

There is also a regional element to it. Central france is the heartland of suckler cows and because produce is local a lot of what is sold here is cow beef and (even if its Charolais or Limousin) once its 10 years old and had a few calves it is not the tenderest. The local population was reared on this type of beef and don't know any better.

 

[borderterribles]

I have to say i agree with you, mine is normally hung for 28 days but only because I ask for it.

This is partly the fault of classic french cooking which tends to go from steak straight to stews and doesn't really traditionally roast/boil/braise much.

There is also a regional element to it. Central france is the heartland of suckler cows and because produce is local a lot of what is sold here is cow beef and (even if its Charolais or Limousin) once its 10 years old and had a few calves it is not the tenderest. The local population was reared on this type of beef and don't know any better.

Interesting that they haven't got to grips with the concept of correctly hanging beef to improve tenderness and flavour, though?

 

[nxy]

Interesting that they haven't got to grips with the concept of correctly hanging beef to improve tenderness and flavour, though?

Its just not done here. Try telling a frenchman that the english do something to do with food better than the french and be prepared for the laughter.

I like telling them the one thing I miss about england is good cheese and watching their minds implode.