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Joined: May 2001
Posts: 18,346 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2001
Posts: 18,346 Likes: 1 |
Carpe' Scrotum
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Joined: Jan 2010
Posts: 23,567 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 23,567 Likes: 2 |
best thing I'll read all day
have you paid your dues, can you moan the blues, can you bend them guitar strings
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Joined: Sep 2012
Posts: 18,243
Campfire Ranger
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Campfire Ranger
Joined: Sep 2012
Posts: 18,243 |
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Joined: Jan 2016
Posts: 95,777 Likes: 4
Campfire Oracle
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Campfire Oracle
Joined: Jan 2016
Posts: 95,777 Likes: 4 |
Ecc 10:2 The heart of the wise inclines to the right, but that of a fool to the left.
A Nation which leaves God behind is soon left behind.
"The Lord never asked anyone to be a tax collector, lowyer, or Redskins fan".
I Dindo Nuffin
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Joined: Nov 2007
Posts: 47,212 Likes: 6
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2007
Posts: 47,212 Likes: 6 |
shiiiiat i paid 2 something a lb a few days ago for a pork belly, should a waited.
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
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Joined: Mar 2013
Posts: 27,091
Campfire Ranger
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Campfire Ranger
Joined: Mar 2013
Posts: 27,091 |
Why do ranchers sell pigs too early? Why not keep them long enough to fat them up on grain?
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Joined: Sep 2003
Posts: 23,501 Likes: 11
Campfire Ranger
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Campfire Ranger
Joined: Sep 2003
Posts: 23,501 Likes: 11 |
Pork has been cheap, even up here. Not complaining.
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Joined: Feb 2014
Posts: 942
Campfire Regular
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Campfire Regular
Joined: Feb 2014
Posts: 942 |
Why do ranchers sell pigs too early? Why not keep them long enough to fat them up on grain? I don't know about local producers, but the store bought stuff my wife brings home,(pork chops etc) is disgustingly lean.
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Joined: Jul 2006
Posts: 2,095
Campfire Regular
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Campfire Regular
Joined: Jul 2006
Posts: 2,095 |
It's all economics. If the grain to fatten up a hog is worth more than the hog is going to be worth, you sell the hog so you can sell the grain. Hogs are largely a way of hedging the corn market.
Last edited by GunReader; 10/04/17.
National Rifle Association - Patron Member National Muzzleloading Rifle Association - Life Member and 1 of 1000 Illinois State Rifle Association - Life Member Carlinville Rifle & Pistol Club ~ Molɔ̀ːn Labé ~
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Joined: Sep 2002
Posts: 2,091
Campfire Regular
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Campfire Regular
Joined: Sep 2002
Posts: 2,091 |
Check the retail price of beef lately?
Happy Trails! NRA Life Member
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Joined: Nov 2007
Posts: 47,212 Likes: 6
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2007
Posts: 47,212 Likes: 6 |
paid 65 for a 15lb prime brisket sunday.
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
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Joined: Sep 2009
Posts: 42,061 Likes: 6
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,061 Likes: 6 |
shiiiiat i paid 2 something a lb a few days ago for a pork belly, should a waited. $2/lb - phuc, Roger it's about $40/kg here !!!!!
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Sep 2009
Posts: 42,061 Likes: 6
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,061 Likes: 6 |
paid 65 for a 15lb prime brisket sunday.
Phouc, again ! Crap brisket pieces are $19/kg !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Sep 2011
Posts: 61,046 Likes: 18
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 61,046 Likes: 18 |
Paul, that may be a price you, and I, when in NW Ontario, pay for enjoying most everything else. Don't forget gasoline prices as well. And, some other prices.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Jan 2001
Posts: 21,317
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 21,317 |
When you factor in the exchange rate and convert from kilos to pounds that's just under $7/lb. Probably about what we pay up here.
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Joined: Nov 2015
Posts: 19,234 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 19,234 Likes: 1 |
Why do ranchers sell pigs too early? Why not keep them long enough to fat them up on grain? When I last raised hogs 20 years ago, the market for top hogs.....hogs of slaughter weight....was for a hog that weighed between 220-240 pounds. Anything weighing more or less than that was penalized price wise. That was what the slaughterhouses wanted as the weight for the hogs they killed and processed. I believe that today, they have increased the top end weight to the 250-260 weight range. As far as fattening them up, the market does not want a "fat" hog. A fat hog might be okay if you're someone who kills and processes their own meat, and wants a hog that will produce a lot of lard.
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Joined: Jan 2001
Posts: 29,919 Likes: 10
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 29,919 Likes: 10 |
I'd personally not mind a little more fat, especially in sausage. There are a few brands that won't leave enough oil in the pan to fry an egg. I'd not be unhappy either if they would quit saturating their bacon with water. Takes forever to cook that stuff.
Last edited by 1minute; 10/04/17.
1Minute
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Joined: Dec 2005
Posts: 9,587 Likes: 1
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2005
Posts: 9,587 Likes: 1 |
how does bacon prices go way up and boston butts are about free.never could figure that out. 1.00-129 lb here for bb's for 2-3 yrs.
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Joined: Sep 2011
Posts: 61,046 Likes: 18
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 61,046 Likes: 18 |
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Nov 2015
Posts: 19,234 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 19,234 Likes: 1 |
I'd personally not mind a little more fat, especially in sausage. There are a few brands that won't leave enough oil in the pan to fry an egg. I'd not be unhappy either if they would quit saturating their bacon with water. Takes forever to cook that stuff. When I was raising hogs, we killed a hog or two every year. Had them killed and blocked out by the meat processor, and we did the rest at home. Our sausage always had enough fat, as it has to if it's going to absorb the seasonings and cook up good. It would leave plenty of grease in the skillet. Lot's of folks also killed cull sows, that often weighed in the 500 pound range, and put the entire hog into sausage, which was a lot of fat. I know exactly what you mean about store bought sausage...it's so lean there is hardly any grease left in the pan.
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