I have been asked many times over the years, by customers, chefs and farmers, why is meat so expensive? Well, how expensive is the meat on your plate? Let’s take a look at what is involved, but first, let me ask a question:
If I buy 10 live cattle from a farmer or at a market, how many can I sell?
What percentage of the live animals do I have left to sell after all slaughtering, boning, trimming, and fabrication is complete?
I think you will be surprised by the answer. Before I answer the question, we must examine the sequence of events between buying a live animal and selling a steak.
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