Pork Prices Plunge as Record Numbers of Hogs Are Slaughtered

best thing I'll read all day

Don't get too exited.

https://www.wsj.com/articles/anothe...-skinny-pigs-make-lousy-bacon-1501256000

PTL and pass the bacon

shiiiiat i paid 2 something a lb a few days ago for a pork belly, should a waited.

Why do ranchers sell pigs too early? Why not keep them long enough to fat them up on grain?

Pork has been cheap, even up here. Not complaining.

I don't know about local producers, but the store bought stuff my wife brings home,(pork chops etc) is disgustingly lean.

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.

Check the retail price of beef lately?

paid 65 for a 15lb prime brisket sunday.

$2/lb - phuc, Roger it's about $40/kg here !!!!!

Phouc, again !

Crap brisket pieces are $19/kg !

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.

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.

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.

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.

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.

Supply, and demand.

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.

Jack Sprat could eat no fat.
His wife could eat no lean.
And so between them both, you see,
They licked the platter clean

I saw a brisket in the commissary at Greely a few weeks ago, over 100 bucks.. I about got light headed. LOL.

overages of fat are not good for our fat society.

We like a bit of fat with about anything, but not excess like the crap my grandparents and parents wanted to eat. Of course once they all got out of the fields that fat backfired and lead to cardiac, stroke etc....

We cook with lard a lot here, but I doubt we even go through 2 pounds a year when using it.

A bit of common sense goes a long ways. What tastes best isn't always best for you.

Cheapish bacon has been $3 a pound here for almost a year. Shoulder has ~$2 on sale. I use fatty shoulder to mix in my deer sausage. I mix about 50/50 and add fat to get the fat content to ~30%.

Natural fat content is the last thing a person needs to worry about in their diet.




Dave

People eat a lot of bacon and not a lot of boston butts.




Dave

Why don't they make cow bacon?

Does anyone know for sure?

COW!!?? COW!, Sam, oh Sam, are you talkin' down to the 'fire? Beef is the term.

Richard, it was a poor Gus impersonation...

Because its terrible, terrible stuff.

I buy bacon from a small town butcher. His stuff is beyond compare.

While browsing his coolers I found a small package of beef bacon. I figured I could not miss!

Gave most of it to the dog. Even Richard Boy would not eat it.

For what ever reason...beef dont make good bacon.

got a pork belly i'm going to put to cure this weekend.

Good deal. Meat pics please!

Careful what you ask for or you'll get a PM from da 'flave.

We raise a few pigs every summer, been really into the ham steaks lately. Hard to beat for a quick meal, and left overs go well with eggs for breakfast.

be careful what you ask roger for ! lol

I'll share my meat pics

You will notice how long and symmetrical they are

Mmmmmm.....tubular.

That aint no schit. Corn and some potatoes fired with some onion is just about perfect.

Plus some of that screwball mustard I ordered of Amazon when we had free shipping.

Lowensenf or something like that.

I tried some once.....emphasis on the "once"......pretty disappointing....



I had ham steak and creamed spinach for dinner tonight....store bought ham but still delicious.

Remove that condom before eating.

Trust me.




Clark

Yeah, about that. Basically all BS.

The medical establishment preached "low fat" for 40 years...... and there was no fundamental science to back it up. Even the government has recently removed any recommendations to limit fats. The human body is a little fat burning machine by design.

Now carbs..... carbs will be the death of you in fairly short order.