Beef prices begin sudden fall from record highs

You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read.

We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc.

Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page.

Thank you for stopping by.

Join our community!

In case of difficulty, email worldwideseniors.org@gmail.com.
If you're already a member please log in to your account to access all of our features:

Pages:
1
2

Beef prices begin sudden fall from record highs
Topic Started: Feb 20 2016, 01:27 AM (289 Views)
Darcie	Feb 20 2016, 01:27 AM Post #1
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	Quote: The boom market for beef is fading in Canada after record prices last year, but people will have to wait for costs to tumble in grocery stores. The cattle industry has experienced a sudden drop in prices, forcing ranchers to adjust their expectations for the year. "We had an incredible run. We doubled our prices in three years for calves, for example," said Brian Perillat, a senior analyst with CanFax, a cattle market research firm. "In the last few months, we've see prices drop 15 to 20 per cent from the high." http://www.cbc.ca/news/canada/calgary/beef-industry-prices-eating-habits-retail-chicken-1.3454160?cmp=rss&cid=news-digests-canada-and-world-morning Maybe I can afford a roast every few months eh!

Replies:
Trotsky	Feb 22 2016, 09:31 AM Post #16
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	Skirt steaks needn't be long cooked and made into a pot roast but can be kept rare if sliced across the grain. Posted Image Edited by Trotsky, Feb 22 2016, 09:31 AM.



Kahu	Feb 22 2016, 09:31 AM Post #17
Posts: 31,109 Group: Administration Member #150 Joined: December 14, 2005	Posted Image Skirt Steak - Skirt steak is a coarse grained steak with a rich flavour and generally sourced from the flank area. Posted Image Gravy Beef - Gravy beef is a cut that comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups. Richly flavoured, it has little fat but contains a lot of connective tissue that softens during long, slow cooking. Beef Cuts



heatseeker	Feb 22 2016, 10:20 PM Post #18
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	One positive thing about fluctuating food prices is that it encourages more diverse cooking. We have been eating a lot more winter vegetables this year, grown in Canada (cabbage, carrots, onions, parsnips, squash etc) and a lot less beef. I've also been trying to introduce a lot more beans and chickpeas into our diet. Next week we leave for a month in Mexico, where we will feast on absolutely fresh avocados, tomatoes, fish, etc.



1 user reading this topic (1 Guest and 0 Anonymous)


« Previous Topic · Rants, Bouquets, Consumer Issues · Next Topic »

Pages:
1
2