BBQ Beef Off The Menu? Supermarket Prices Will Continue To Increase

May 15, 2014 At Apache livestock sales, a large local livestock auction, weaning size 300 pound calf’s sold for $970.00 each and No that’s not a typo! They sold for $3.23 a pound live weight. January 2014, 300 weaning calf’s were selling for $375.00 at the Apache livestock auction ($1.25 a pound) live weight.

Lets do a little simple arithmetic. It will take 24 to 30 months to bring this weaning calf to market weight. For the next 2 years that calf will be consuming water, quality pasture grass, hay at $65.00 to $85.00 a Bail and Feed Supplements.
Land investment. A calf will be on pasture for 24 to 30 months. Quality farm land is selling for an average of $2,500 an acre. It requires a minimum of 2 acres and under dry conditions as much as 5 or more acres to feed / support 1 cow summer and winter.
Growing beef cows is not fast nor is it cheap.

Poultry and pig markets is doing little better. In the last 3 months 250 – 300 pound pigs auction live weight have price has increased from $0.58 cents a pound to $0.85 cent a pound. Quality chicken 1/4’s, chicken breast and pork chops are selling in the market for $3.00 or more dollars a pound and quality cured ham and bacon is hoovering at or near the $5.00 a pound.

Buying raw salmon online, I find most sellers are about (in most cases) the same price. Island Sea Foods Wild Kodiak Sockeye Salmon $17.50 a pound, Kodiak King Salmon $16.95 a pound. Seabear Seafood Company salmon is almost twice as much per pound, Alaskan Sockeye Salmon starting at about $28.00 pound. Anyway as you can see salmon is not cheap.

Big grin … that only leave a lot of fresh summer vegetables that is fresh from my Garden or the local Farmers Market that I can afford to cooked on my BBQ grill.

Source Full Circle Top 10 grilling vegetables, with with How To, recipes.

Grilled vegetables on a stick.
1 medium ear fresh sweet corn, cut into 4 quartered pieces
1 zucchini, yellow summer squash or eggplant cut into quarters(bite size chunks)
1/4 small red or sweet white onion, peeled or cut in halve very small onions or fresh pulled green onion
4 cherry tomatoes
Mushrooms (optional)
Very small okra pods whole or cut in half (optional)
Quarter or cut in half small pair boiled (skin on) red potatoes(optional)
Hint Use vegetables that you like to eat.

For a dry seasoning mix try using
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon crushed sage(optional)
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

* Microwave corn pieces covered with waxed paper for about 2 minutes.
* Toss vegetables with olive oil until well coated with olive oil.
* Using two metal or water soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes.
* In a small bowl, combine the seasonings; sprinkle over vegetables.
* Use long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill vegetables, over medium heat for 6-12 minutes or until vegetables are tender, turning frequently.
* Lightly brush with melted butter.
Serve with lemon or lime wedges.
Yield: 2 servings.
** One (1)kabob equals about 70 to 100 calories.
Hint Surprise everyone, add a few pineapple chunks to your kabobs.

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