So, I think there is more beef cattle than people in Missouri. In fact bazillions of fall calves are dotting every field now. I saw this today in the store:



It's also the middle of deer season here. Some of my neighbors are complaining that no one is operating as deer processors anymore. Some distant shops are charging $150 per carcass for basic cut/grind. I've always processed my own so this isn't a big deal for me but it used to be all the custom slaughterhouses also did deer during the season. Not anymore!

Anyway, I am heading back out to hunt (it's firearms right now). I am being picky this year and have passed on the little bucks so far.

The price of beef has gone insane ( right now, approx. $1.25 on the hoof)+ the rancher is still making what he made 3 years ago. The profit margins are all in the stores. Ann, I have always done my own deer processing as well. I have the grinder, stuffer ,etc. With one exception. Years ago I would take my boys up to a lease in Evant + there was a little old local processor + he made the best sausage that I've ever tasted. I would have him turn the entire deers into his famous sausage + my boys grew up on it. He finally passed + his son never got the recipe right. Pity, but nothing lasts forever.

You should see what the economy is doing on feed prices. I don't have cattle but all my friends out here who do are quite concerned.

You're right about that. I have a good friend + his wife who have a big cattle operation outside of Omaha + they are really feeling it.

Apparently there are only four commercial processing plants/companies in the USA? I don't know if that is true or not. But they are the ones who supply the grocery stores.

That price per pound is actually the norm now. I see Ribeyes running at nearly $20/lb in some stores.

Even hamburger is pricey, the grey stuff that has a lot of fat in it. Eek!

I had a friend that was offered a half of beef this fall and he was on the fence about it, until I told him that if he didn't take it, I would!

All the more reason to return to local farm to table. We are too vunerable as a people to centralized corporate food production. That goes for electricity too.

I used to contact the high scgool ag dept. that had the FFA kids that were raising calves under great supervision + would buy from the kid. A bit more dollar-wise but the quality was unsurpassed. Yeah, a chunk of of money in one bite but over the next year, having a freezer full was well worth it. Odds are that the H.S. FFA programs are still in force.

I've got two deer for the freezer now. One button buck a friend gave me and the buck I shot two days ago. The fawn is already cut up, I will run the vacuum sealer on the bags today (I freeze the packages over night first) and start cutting my buck today.

I "bury" a lot of canned food. Even add a cheap can opened to each food cache.

That's a good idea. I keep a P-38 opener on me all the time, but many don't. Remember the commercials in the early 60s when they had just come out with the pop-top for beer + sodas? A guy on a picnic with his girl attacking his old church-key style can with a rock. Sealed cans aren't much use if you can't get in them. Sure, there are other ways but the point here as I see it is not to deliberately inconvenience ourselves.

Can opener? You don't need no stinkin' can opener:

https://www.bing.com/videos/se...5A2AFD6DCA&FORM=VIRE

Alternate methods are always good to know; however, just because I can make fire with flint + steel, doesn't mean I disagree with carrying waterproofed matches + I must confess, a lighter.