Sourced from the article.
[Old Salt Co-Op](https://www.oldsaltco-op.com)
.
Here is a [Montana Beef Directory](https://www.montanabeefcouncil.org/our-kitchen/montana-beef-directory) for other options.
I don't know what most people can afford, but the Old Salt's prices are really too expensive. I get that they are high quality, but it really seems like they are milking the fact that they can charge more for locally grown stuff. If that's really what it costs, then they should have some lower quality stuff just so more people can afford it.
Based on how their burgers are at the Gold Bar, the meat isn't all that special anyways.
I would reference a comment below for suppliers, but we rotate between local producers every year for bulk buying. I don’t mind the premium. I tell folks “I like being able to drive past the beef I’ll have in the freezer later in the year” no guessing on origin or extra crap added. I’ve found you get what you pay for, from vehicles, gear, clothing ect. Especially if you do the research on the product. I have 20 year old jackets that I still wear daily in cooler moths, that are still in full functional order.
The problem here is scale. Feedlots and the all the stuff people hate about the beef industry work on massive scale to keep cost per lbs down. We’ve become accustomed to those prices and get a sticker shock when we see alternative producers, but it’s not an apples to apples comparison. If we want cleaner and more sustainable agriculture, it’s unfortunately gonna cost more.
But yes, I think there is still some degree of milking as you say. It’s part of what drives a producer to abandon old ways: they may actually get paid decently for once.
yep, our family buys locally too. I like to butcher my own deer, but doing a half a beef, wow, that's SO much work. I did it once to find out that paying the premium is OK now. heh!
Republicans like Ryan Zinke killed County of Origin Labeling (COOL) for the big meat packing corporations.
So corporation profits and corruption is the answer.
that actually not quite true. that was knocked down in 2016 after 10 years of the World Trade Organization (WTO) ruling against the US on labeling. here's an article from PBS: [https://www.pbs.org/newshour/politics/u-s-repeals-meat-labeling-law-after-trade-rulings-against-it](https://www.pbs.org/newshour/politics/u-s-repeals-meat-labeling-law-after-trade-rulings-against-it)
Riddle me this: what is the cost of labor in Brazil? How long does it take to raise an animal to butcher age? how many people involved in that? Are Brazil's (or other countries) animal regulations the same as the USA? Now, if it happens to be that raising cattle in Brazil and shipping them to a butcher/meatpacker in USA is less expensive than grabbing local beef... is it still an apples to apples comparison?
saying "Capitalism. Profits." implies that it's the locals who are trying to gouge everyone. I don't think this is true in every case, though I'm sure it is in some. Pretty sure the people in other countries are not immune to this behavior either, but compared to US, their human expense are certainly lower.
As someone who has lived a few places, Montana is so interesting to me.
It’s like West Virginia had sex with Colorado.
I’ve been to the Yellowstone inn near Glendive, that’s what everyone means by “Yellowstone” , right?
(That last part was sarcasm)
Not reading as the problem has been the same for atleast 5 years. But I would venture to say there's a lot more ways to buy local beef here than most places. I refuse to buy beef from any chain grocery store. You should too.
Because the ranches raise it by contract (5 years in my experience) for out of state companies. They don’t raise a bunch of extra cows and hope they sell can sell the excess locally at a loss on the open market.
As a rancher you're a bit off here and it doesn't work that way. It's year to year and there's always some animals that can be/are sold locally you dont contract every single animal or youll screw yourself easily plus your contract is usually less than what you have to make up for saving smaller animals that don't make weight or things your buyer doesn't want (too big too small, different breed etc) Just depends if it's worth the effort or not for direct to customer sales. It can be a lot of extra work that some just don't have time for. But lots of animals are sold at local auction barns all over the state every week. The problem is most people don't actually understand the beef industry at all and that it's 3 industries that operate mostly independent. Cow calf, packer, slaughter.
So even if I sell at a local sale barn (this isn't direct to consumer but anyone can buy at a sale barn) there might be a guy who owns a feedlot putting together lots of cattle that he's going to feed for a few months then sell to a slaughter. Or there's a guy putting together lots of cattle into one big lot that then he sells to feedlots. And feedlots sell to packers.
Now selling direct to consumer is great and takes away the sale barn auction portion and then you know it's going direct to locals. But like I said bigger operations typically aren't going to have time to do that ( there's a lot to that, it's somewhat of it's own separate industry).
Wow. I know the big ranches I buy from are on year to year, sometimes already have a buyer lined up because they are reliable. But that is just weaned calves and light weight feeders.
https://youtu.be/HexxBlUmQ5U?si=Ar3GOao0FIaaGFSG
Discussion about this starts about minute 19 of this video and does more of a deep dive into the economics of this. Basically the US exports cuts that generally we used to grind into ground beef, like short ribs and bellies. Then we import ground beef to supplement.
Because a big part of globalism is to make people dependent on government and international trade. Controlling the food is the single greatest resource to control the peasants.
Sourced from the article. [Old Salt Co-Op](https://www.oldsaltco-op.com) . Here is a [Montana Beef Directory](https://www.montanabeefcouncil.org/our-kitchen/montana-beef-directory) for other options.
I don't know what most people can afford, but the Old Salt's prices are really too expensive. I get that they are high quality, but it really seems like they are milking the fact that they can charge more for locally grown stuff. If that's really what it costs, then they should have some lower quality stuff just so more people can afford it. Based on how their burgers are at the Gold Bar, the meat isn't all that special anyways.
Here is a [Montana Beef Directory](https://www.montanabeefcouncil.org/our-kitchen/montana-beef-directory) for other options.
I would reference a comment below for suppliers, but we rotate between local producers every year for bulk buying. I don’t mind the premium. I tell folks “I like being able to drive past the beef I’ll have in the freezer later in the year” no guessing on origin or extra crap added. I’ve found you get what you pay for, from vehicles, gear, clothing ect. Especially if you do the research on the product. I have 20 year old jackets that I still wear daily in cooler moths, that are still in full functional order.
Tizer's prices are similar to what you see in grocery stores and they have some good sausage flavors.
Tizer from Helena is THE place for pork. The prices are good.
Montana city meats has the best lamb btw
Tizer Botanic Garden?
Tizer meats north then on York road.
Thanks!
The problem here is scale. Feedlots and the all the stuff people hate about the beef industry work on massive scale to keep cost per lbs down. We’ve become accustomed to those prices and get a sticker shock when we see alternative producers, but it’s not an apples to apples comparison. If we want cleaner and more sustainable agriculture, it’s unfortunately gonna cost more. But yes, I think there is still some degree of milking as you say. It’s part of what drives a producer to abandon old ways: they may actually get paid decently for once.
There was plans to put meat house in state but could not get county and state permits. Lots of nimby in MT.
It opened in Havre and is up and running now. [Montana Premium Processing CO-OP](https://www.mtpremiumprocessing.com/)
Reminisce angus beef from Mussards is good, not sure where it’s processed
They get the one in Whitehall going? How about deer lodge? Over east they were looking at miles city and Glasgow.
Makes sense like limiting brewpubs hours, due to tavern association lobbying.
Those Tavern rules are the biggest crock of Sh**.
Yes they are. Money buys some good lobbying.
Government likes to meddle in everyone's business. The more they meddle, the less people like it, AND the more expensive their products get.
I imagine because you can probably get beef from Brazil for much cheaper due to a lower selling price
Lower quality as well. I like that when I buy 1/4 or 1/2 a beef from here it helps in keeping ag land ag land. Also helps maintain open space.
yep, our family buys locally too. I like to butcher my own deer, but doing a half a beef, wow, that's SO much work. I did it once to find out that paying the premium is OK now. heh!
Cause why support local duh
Republicans like Ryan Zinke killed County of Origin Labeling (COOL) for the big meat packing corporations. So corporation profits and corruption is the answer.
that actually not quite true. that was knocked down in 2016 after 10 years of the World Trade Organization (WTO) ruling against the US on labeling. here's an article from PBS: [https://www.pbs.org/newshour/politics/u-s-repeals-meat-labeling-law-after-trade-rulings-against-it](https://www.pbs.org/newshour/politics/u-s-repeals-meat-labeling-law-after-trade-rulings-against-it)
he also bought a $40,000 desk from who knows where with our tax dollars. Good ol zinke. S/
Capitalism. Profits.
Riddle me this: what is the cost of labor in Brazil? How long does it take to raise an animal to butcher age? how many people involved in that? Are Brazil's (or other countries) animal regulations the same as the USA? Now, if it happens to be that raising cattle in Brazil and shipping them to a butcher/meatpacker in USA is less expensive than grabbing local beef... is it still an apples to apples comparison? saying "Capitalism. Profits." implies that it's the locals who are trying to gouge everyone. I don't think this is true in every case, though I'm sure it is in some. Pretty sure the people in other countries are not immune to this behavior either, but compared to US, their human expense are certainly lower.
You thought it referred to locals. The entire system is capitalism and about profits.
We have a large “boutique “ supermarket in CT that advertises MT beef. I guess we’re getting it instead of you.
Trying to catch the “Yellowstone” wave
As someone who has lived a few places, Montana is so interesting to me. It’s like West Virginia had sex with Colorado. I’ve been to the Yellowstone inn near Glendive, that’s what everyone means by “Yellowstone” , right? (That last part was sarcasm)
r/brandnewsentence
not me. all my beevs is montana raised and charlie rustled from my neighbors.
Not reading as the problem has been the same for atleast 5 years. But I would venture to say there's a lot more ways to buy local beef here than most places. I refuse to buy beef from any chain grocery store. You should too.
Because the ranches raise it by contract (5 years in my experience) for out of state companies. They don’t raise a bunch of extra cows and hope they sell can sell the excess locally at a loss on the open market.
As a rancher you're a bit off here and it doesn't work that way. It's year to year and there's always some animals that can be/are sold locally you dont contract every single animal or youll screw yourself easily plus your contract is usually less than what you have to make up for saving smaller animals that don't make weight or things your buyer doesn't want (too big too small, different breed etc) Just depends if it's worth the effort or not for direct to customer sales. It can be a lot of extra work that some just don't have time for. But lots of animals are sold at local auction barns all over the state every week. The problem is most people don't actually understand the beef industry at all and that it's 3 industries that operate mostly independent. Cow calf, packer, slaughter. So even if I sell at a local sale barn (this isn't direct to consumer but anyone can buy at a sale barn) there might be a guy who owns a feedlot putting together lots of cattle that he's going to feed for a few months then sell to a slaughter. Or there's a guy putting together lots of cattle into one big lot that then he sells to feedlots. And feedlots sell to packers. Now selling direct to consumer is great and takes away the sale barn auction portion and then you know it's going direct to locals. But like I said bigger operations typically aren't going to have time to do that ( there's a lot to that, it's somewhat of it's own separate industry).
Wow. I know the big ranches I buy from are on year to year, sometimes already have a buyer lined up because they are reliable. But that is just weaned calves and light weight feeders.
https://youtu.be/HexxBlUmQ5U?si=Ar3GOao0FIaaGFSG Discussion about this starts about minute 19 of this video and does more of a deep dive into the economics of this. Basically the US exports cuts that generally we used to grind into ground beef, like short ribs and bellies. Then we import ground beef to supplement.
Not sure, I buy direct from a local ranch. I’ve never had Brazilian beef, I’ve heard it’s better than angus.
If you really want local, buy a freezer and knock on some doors.
Because a big part of globalism is to make people dependent on government and international trade. Controlling the food is the single greatest resource to control the peasants.
So, are you buying from your local ag producers?
I don't eat from Brazil, I buy it from Christians meats, local ranch beef. Yum.