3 ms·
Even with Wagyu and Kobe, the whole cow isn't getting turned into premium cuts of meat. Burger and sausage are going to be a byproduct of the parts that aren't
by Junk_Collector 7y ago
Even with Wagyu and Kobe, the whole cow isn't getting turned into premium cuts of meat. Burger and sausage are going to be a byproduct of the parts that aren't high margin proportional to the demand for the rest of it. Kind of like how eggs are so cheap because they are a natural byproduct of the chicken meat industry and the insatiable American lust for all white meat breast. I wouldn't be surprised to see an effective advertising campaign to make burger et al more "premium" as plant based substitutes take off and the price go up as a result of that. Kind of how Angus cows got to be big in the first place.
- Falling3 7y ago"Kind of like how eggs are so cheap because they are a natural byproduct of the chicken meat industry [...]" That has nothing to do with why eggs are cheap. Completely separate breeds are raised for eggs vs meat. The birds used for meat are killed at only 6-7 weeks typically. They never rarely if ever lay a single egg. Eggs are cheap because layer hens have been bred to produce several times their natural number off eggs combined with other practices like forced molting that increase production. And those hens are killed after a couple of years to be used for cheap meat. You have the subsidizing relationship backwards.
- deleted 7y ago[deleted]
- ppseafield 7y agoEgg-laying hens and chicken breast hens are usually different breeds, each bred to maximize egg laying capacity and breast size respectively.