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Scranton | well that is certainly subjective. I eat a lot of ribeye because most of the other cuts are almost inedible anymore. Too much cartilage to chew through. But that is subjective as well.
I've seen Chuck roasts north of $10/lb quite often. Hamburger $7/lb.
But all of that misses the point. We import most crops as soon as our supplies tighten, IF there are supplies elsewhere in the world. We expect to ship our ag products to all these countries who also have farmers trying to make a living, which, in turn, depresses the prices there. Why not the same thing for beef in the US? | |
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Why is importing beef such a big deal?
