Beef index Check in

[Chas.Alpha]

$17 to $19 for strip. $28 to $30 for filet. I just posted a plea for a pork rib solution, if you know what I mean. 😔

[Çnote]

My understanding from today's menu planning talk is a pork chop is coming to the steakhouse, 1 steak cut to add, and three cuts to look at (losing 2 for sure). So net options, but reanchoring for sure.

[Cigar Surgeon]

In the heart of beef country, Calgary, Alberta, Canadian beef has becoming almost entirely unaffordable. We used to have beef several times a week at meals, and we're lucky if we have beef a couple times a month now.

Tri-tip sirloin is around $35/kg, sirloin tip hovers around $28/kg but has been up to $35/kg at times. Heck even blade steak is over $26/kg when it used to be at most around the $15/kg range a few years ago. Ground beef has been as high as $15/kg. To give you a sense of the increase; striploin was $20/kg in 2023, compared to $32/kg late last year and sirloin was $21/kg in mid 2023.

Just checked a flyer and pork center and rib-end chops are at $13/kg so this just becomes a non-starter.

[Capn_Jackson]

Brisket is another matter. Pushing 80-100 for a full brisket. Ludicrous. Pork shoulder, on the other hand? Easier to smoke, and 10-20 bucks.

[BrightonCorgi]

14 hours ago, Capn_Jackson said:

Brisket is another matter. Pushing 80-100 for a full brisket. Ludicrous. Pork shoulder, on the other hand? Easier to smoke, and 10-20 bucks.

If you're buying Swift or supermarket pork brands, you're taking years off your life. 

[Capn_Jackson]

28 minutes ago, BrightonCorgi said:

If you're buying Swift or supermarket pork brands, you're taking years off your life. 

Preservatives, sodium nitrate, and carcinogens?

[Joeyjojo]

Depending on cut, but £18 - £25 per KG 

Absolutely shocking.

[BrightonCorgi]

6 hours ago, Capn_Jackson said:

Preservatives, sodium nitrate, and carcinogens?

Extremely low quality feed and conditions. How much care do you think goes in to pigs that their meat sells retail at like $2.50 lb? 

It's the most cancer causing meat you can buy in the States. Pork is fine, but when it's high quality that costs the same as beef. Lamb is the healthiest meat you can buy at the supermarket.

[Capn_Jackson]

4 hours ago, BrightonCorgi said:

Extremely low quality feed and conditions. How much care do you think goes in to pigs that their meat sells retail at like $2.50 lb? 

It's the most cancer causing meat you can buy in the States. Pork is fine, but when it's high quality that costs the same as beef. Lamb is the healthiest meat you can buy at the supermarket.

I usually get natural pork products, looking to see that the main ingredient is, well… pork. On sale, I still often find a shoulder for 20-ish.

Lamb = delish.

[BrightonCorgi]

3 hours ago, Capn_Jackson said:

I usually get natural pork products, looking to see that the main ingredient is, well… pork. On sale, I still often find a shoulder for 20-ish.

Lamb = delish.

Also avoid these packagers of pork if at all possible:

1. Smithfield Foods
2. Tyson Foods
3. JBS Holdings
4. Hormel.

[Capn_Jackson]

3 hours ago, BrightonCorgi said:

Also avoid these packagers of pork if at all possible:

1. Smithfield Foods
2. Tyson Foods
3. JBS Holdings
4. Hormel.

Great info!

[joeypots]

On par with a D4 except this will feed both my wife and me.

[Ford2112]

14 hours ago, joeypots said:

On par with a D4 except this will feed both my wife and me.

It had better at that price!

[MrBirdman]

On 6/1/2026 at 12:47 PM, BrightonCorgi said:

Pork is fine, but when it's high quality that costs the same as beef

It’s true there’s a range of pork quality most people don’t realize exists; however, I buy very high quality pork from local farms which, while certainly more expensive, still doesn’t cost anywhere near comparable beef cuts. A pig takes half as much time to reach slaughter weight, and they are much more efficient converters of food to meat. 

[Nevrknow]

Buy what you like. Can't take it with you! 😂

[JDoughty]

On 6/1/2026 at 12:47 PM, BrightonCorgi said:

Extremely low quality feed and conditions. How much care do you think goes in to pigs that their meat sells retail at like $2.50 lb? 

It's the most cancer causing meat you can buy in the States. Pork is fine, but when it's high quality that costs the same as beef. Lamb is the healthiest meat you can buy at the supermarket.

Don't know about cancer, but if I didn't butcher it myself from a wild hog or a farming buddy's good clean open pasture, I'm not eating it. Commercial feedlot pork is disgusting. I've seen the conditions they're kept and fed in, and also I can smell the hog farms just driving down the freeway past them. We have some big ones in North Carolina and they're in constant lawsuits with everyone else in the region because they make it smell so bad for miles around and the sewage runoff is vile. There's a reason feedlot pork is cheap. It is not a good or ethical reason. Nor a tasty one. 🤢

There isn't a speck of pork in the photo below, but that is bacon. Very delicious homemade bacon ends about to be sizzled up with some green beans. Anyone want to hazard a guess on what it is?

[BrightonCorgi]

21 hours ago, MrBirdman said:

It’s true there’s a range of pork quality most people don’t realize exists; however, I buy very high quality pork from local farms which, while certainly more expensive, still doesn’t cost anywhere near comparable beef cuts. A pig takes half as much time to reach slaughter weight, and they are much more efficient converters of food to meat. 

We used to buy whole hogs every year from local farms a couple of miles from my house. Now I am stuck with a bunch of pig's heads and hooves I haven't got around to cooking. Sick of dealing with frozen meat. We haven't bought another pig in like 4-5 years.

[JDoughty]

9 hours ago, BrightonCorgi said:

We used to buy whole hogs every year from local farms a couple of miles from my house. Now I am stuck with a bunch of pig's heads and hooves I haven't got around to cooking. Sick of dealing with frozen meat. We haven't bought another pig in like 4-5 years.

I run the 'difficult to store' and bony parts first. Big old batch of headcheese in the cowboy cauldron. Trotters can go in there, or you can pickle and can them, or do some fancy French cooking with them deboned and stuffed. Or just simmer and eat em Chinese style in a flavorful liquid. The skin is very useful for thickening other stocks, so that gets frozen in smaller blocks and pitched into whatever stock is running. Ribs go on the grill, usually during the butchering.