On the other hand...

Cliff had an appointment with his cardiologist yesterday in Blue Springs and on the way there, we did some talking about buying beef from a farmer.  Some of you probably realize I'm not as bright as I once was (was I ever very bright?), so now I do listen to what he says if he gives me awhile to ponder what he says.  

He has always told me that even if meat isn't on sale at a grocery store, it is cheaper to buy meat there than to buy it from a farmer, then pay more to have it butchered.  I already knew it, but after looking online this morning, he is right.  His suggestion was that I just buy any cut of meat I want at any time, because that $1,000 I mentioned yesterday would likely not pay for even 1/4 of a cow: 

"On average a quarter of beef weighs about 190 pounds (hanging weight) so the final weight, after processing, would be about 123 - 133 lbs (estimated). During processing, this "yield loss" occurs in 2 ways.  About 4% is water weight lost during the 10-14 day period that the carcass is hung (or “cured”).  Then about another 30-35% is of the yield loss is fat and bones.  This amount is variable based on 2 factors – one is the amount of fat in the meat, and the other is the cuts that a customer requests.  For example, the more boneless cuts requested by the customer, the lower the final weight.  (Note that the lower weight doesn’t mean that you are receiving less meat – rather, you are receiving fewer bones)."  

If you want to know more, HERE is where I found that last paragraph.  There is a difference in the meat, but not that much.  I can't say I have ever had any trouble with the meat I buy at Price Chopper, or any other grocery store besides Walmart.

And at 80 years old, at least one of us would probably die before half of it was gone.  So I would say that if you're younger and can spare the money, treat yourselves; the meat really is better.  Just do the math and decide if it's worth it to you.  You only live once (but take Cliff with you to the butcher shop and have him look at the hanging meat; he knows what a good beef looks like from the years he was a butcher at the Country Butcher Shop).

I guess I'll let that T-bill draw a little more interest before I spend it, so when we actually need something, we'll have it.  Or, maybe Cliff will want to buy another tractor.