| brads by laws - 5/19/2026 06:30
I'm not arguing about what you saw taking place at the high end steak house. Lots of people with money that will spend it to live the good life. But 1 out of 4 steaks are served that way. How on earth can one judge demand destruction by sitting in a resturant where those with lots of money wine and dine ? Now do mom on a budget with house and car payments. How often does she serve steak to her family ? Do prices matter to her ? Do packers keep chasing their tail or at some point does slaughter capacity go away. Cow numbers are not comming back I believe is your opinion so . . . What changes to packers need to make ? Trust me, they have no intention of working for little or no margin or to lose money forever.
That house wife you speak of was buying other meats all along, she may buy have changed her ratio of beef to others some, but I doubt it is an all or nothing scenario. Far as packers go I really doubt that they truly lose money very often, I have a hunch they use different equations and accounting then the rest of us. |
If you think beef is expensive
