For the past year now I've been a daily subscriber of USA Today. Why, I'm not sure, for the information is redundant. I most enjoy reading it when traveling internationally. Our "National Newspaper" is approaching a third of a century old, having been first published/founded by Gannett/Al Neuharth. It is the widest circulated print newspaper in the Nation. How many of you noticed that the original logo (left) was this year replaced by a new one (right and above)?So today, the front page headline article was:
Why? The current drought has increased feed costs, and reduced available grass. Hamburger, for example, is now at $3.51 per pound:
Care to speculate on what $1.25 in 1984 is worth today, including inflation? $5, yes, five dollars.
The more expensive steak today averages $4.81/lb. Certainly not a big deal, as people generally buy this food item, anyway, mostly on a whim or to celebrate something. In Japan, the best wagyu (left, wa means Japan and gyu is cattle--they can be black or red) beef sells for $500/lb (in a restaurant--below, a typical price in a market is $250/lb), fifty times more than in the USA:
The best of the best is an unbred female cow, where the fat is mostly monounsaturated (which is good) from Matsuzaka, and the animal is only black (left). I traveled through this area several times on my adventures with Rainbow Pearl International, and can only agree. It's all in the marbling, which in the U.S. is 6-8%, but in Japan, at least 25%. More than anything else, this heavenly fat develops from a secret blend of high quality grains, including soybeans. It is said, save for a limited lifespan, they live the life of an Emperor, being also fed beer/sake and massaged, living a life of total relaxation, listening to classical music. Hmm...reminds me of myself today. The most expensive cow in Matsuzaka cost $392,000, and that was in 1989. Kobe beef, which started this demand, "only" sells for $170/lb.
All the above brings me back to the USA and the debate about grass versus corn fed beef. First, though, you need to sort through whether you can afford those organic and humane kept cattle, and what breed, like Angus and Wagyu (yes, also sold in the USA, but almost never from Japan). However, Japan has exported to the U.S. wagyu stock, and the photo above is from the Chisholm Cattle Company in Texas. Clearly, the fat from grass-fed varieties are safer for your health, with more omega 3 and 6 fatty acids, vitamins A and E, higher levels of antioxidants and up to seven times more beta-carotene. For those not into nutrition, these are pluses. Read the details here. Thus, grass-fed beef is good for your health and, also, for Planet Earth. Some of this sounds almost fishy to me, for that Wagyu Japanese beef is fed grain, like corn, and also claims the same features as grass-fed beef in America.
A surprise to me, but in the U.S., grass-fed beef costs more, plus is tougher and not as tasty (to me, anyway). Now, which one would you buy?
During my stay with Connie and Harry Olson in Denver last month, we went through this purchase (Whole Foods--and yes, grass-fed was more expensive than corn-fed, by $3/pound--but they both cost in the range of $20/lb) and taste tests. We had both grilled, and the corn-fed was eminently edible, while the grass fed variety was tough, and not so tasty. I understand, though, that sirloin tips from cattle less than two years old can be relatively tender. To give equal time to this option, I send you to Joe Salatin on You Tube.
So to conclude, the inflation adjusted price of beef has DROPPED over the past thirty years. Why didn't USA Today point this out?
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