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I Can't Believe X Costs More Than Y

Peter the eater

By Peter the eater
in Kitchen Consumer

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Moopheus

Moopheus

Posted
Posted

But in the case of frozen fries, I suspect that quite a bit of savings can be had by putting your potato processing plant close to the source. Farm->Truck->Plant. God only knows the route my single baker took get to my corner grocery.

Except that big processors like McCain deal with a large network of contract farmers, for whom companies like McCain comprise the bulk of their market. Which means that McCain has a lot of power to basically set the price they're going to pay for the potatoes.

"I think it's a matter of principle that one should always try to avoid eating one's friends."--Doctor Dolittle

blog: The Institute for Impure Science

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IndyRob

IndyRob

Posted
Posted

But in the case of frozen fries, I suspect that quite a bit of savings can be had by putting your potato processing plant close to the source. Farm->Truck->Plant. God only knows the route my single baker took get to my corner grocery.

Except that big processors like McCain deal with a large network of contract farmers, for whom companies like McCain comprise the bulk of their market. Which means that McCain has a lot of power to basically set the price they're going to pay for the potatoes.

But, are either of those strategies at odds? Or are they complementary?

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heidih

heidih

Posted
Posted

Stew meat that costs the same or more than steak.

I have seen that in situations where it is cut into cubes. Clearly some people will pay to avoid handling raw meat or using a sharp knife.

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andiesenji

andiesenji

Posted
Posted

Stew meat that costs the same or more than steak.

I have seen that in situations where it is cut into cubes. Clearly some people will pay to avoid handling raw meat or using a sharp knife.

This is why I don't buy "stew" meat - I just bought a chuck roast to cook today (stew), because I forgot to take one out of the freezer a couple of days ago.

The stew meat was almost twice the price of the chuck roast but was also labeled "chuck" and I think that is ridiculous. The roast was 2.67 a pound, the stew meat 4.79.

I shouldn't think the "labor" costs would elevate it that much.

Anyway, I'm picky about how my stew meat is cut.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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chileheadmike

chileheadmike

Posted
Posted

Here in Charleston, SC there is a butcher called NY Butcher Shop. Typically I was purchasing my sausage casing (before discovering Butcher & Packer) from Whole foods. They were out of casings, so went to the NY Butcher Shop... son of a bugger, they charged me $19.95/lb, which was more than their tenderloin. When I approached the owner's son/mngr, he told me that is what they paid. Cow dung. At every opportunity I share my displeasure w/ their shop to any prospective customer.

Its been a couple years since I bought any casing, but I seem to recall paying about $3.00 for about 20 ft of the stuff.

That's the thing about opposum inerds, they's just as tasty the next day.

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