From Newsgroup: rec.food.cooking


ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

A bit late to be posting as I got a late start, no matter it will be
eaten with no matter the time. But what are you having this Thursday evening before the upcoming snowstorm expected for about half of the
USA? What are you northern folks, Canadian or USAians who are used to getting slammed with snow having?

I followed Bryan's lead and it's going to be homemade tomato soup here.
I've not made it in several weeks and looking forward to a large bowl/mug
of it. The bowl/mug will probably get a little glug of heavy cream, too.

(Get lost Campbell's tomato soup/ice cream sauce as you're sweet enough
to top ice cream.)

~

I picked up some crab claws and scallops yesterday at the restaurant supply co. This was for my wife's potluck dinner at work. I don't typically buy stuff like that but that's what she wanted. The claws were already cooked and I made some poke with the scallops. I also made some Caesar salad dressing. My wife's co-worker brought some prime rib from the commissary. My wife said it was an awful piece of meat. Is the US now selling sub-standard meat? That's disappointing.

https://photos.app.goo.gl/nRh8AhiML1zp58EEA





--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 25 Jan 2026 18:48:11 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

A bit late to be posting as I got a late start, no matter it will
be eaten with no matter the time. But what are you having this
Thursday evening before the upcoming snowstorm expected for about
half of the USA? What are you northern folks, Canadian or USAians
who are used to getting slammed with snow having?

I followed Bryan's lead and it's going to be homemade tomato soup
here. I've not made it in several weeks and looking forward to a
large bowl/mug of it. The bowl/mug will probably get a little glug
of heavy cream, too.

(Get lost Campbell's tomato soup/ice cream sauce as you're sweet
enough to top ice cream.)

~

I picked up some crab claws and scallops yesterday at the restaurant
supply co. This was for my wife's potluck dinner at work. I don't
typically buy stuff like that but that's what she wanted. The claws
were already cooked and I made some poke with the scallops. I also
made some Caesar salad dressing. My wife's co-worker brought some
prime rib from the commissary. My wife said it was an awful piece of
meat. Is the US now selling sub-standard meat? That's disappointing.

https://photos.app.goo.gl/nRh8AhiML1zp58EEA

The US meat supply funnels through just 4 major slaughterhouses now,
half owned by Brazil who are controlling the global commodity pricing
in beef.

"Key details regarding sourcing include:
Source Locations: The majority of beef is U.S.-produced. Specific suppliers include facilities in the Midwest and other U.S.-based locations, including Oregon for certain operational rations.
Supplier Types: A significant portion (nearly 50%) of the beef supplied to military commissaries comes from small businesses.
Inspection: All meat products must meet high safety standards, verified
by the USDA or Army Veterinary Command."

Veterinary command??!?!

Uh...yeh...

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 25 Jan 2026 18:48:11 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

Is the US now selling sub-standard meat?

But wait, there''s more and uh...yes...they seem to be if the Ramstein
data holds:

https://www.ramstein.af.mil/News/Features/Display/Article/726992/meat-plant-beefs-up-nato-commissaries/#:~:text=The%20CMPP%20is%20the%20sole,pork%20comes%20from%20the%20Netherlands.

The CMPP is the sole source of fresh beef and pork for commissaries throughout 11 NATO countries.

The beef is from the U.S. and the pork comes from the Netherlands. Because the beef has to be shipped from a different continent, it goes through a unique process.

"The beef we receive is from the [U.S.] and is [vacuum-sealed]," Green
said. "When in transit, it's at a stage known as wet-aging. The natural
enzymes in the beef are breaking down and form a more tender cut of
meat. The beef here is more tender than the beef you would buy at a
commissary back in the [U.S.] because of this process."

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

A bit late to be posting as I got a late start, no matter it will be
eaten with no matter the time. But what are you having this Thursday
evening before the upcoming snowstorm expected for about half of the
USA? What are you northern folks, Canadian or USAians who are used to
getting slammed with snow having?

I followed Bryan's lead and it's going to be homemade tomato soup here.
I've not made it in several weeks and looking forward to a large bowl/mug >> of it. The bowl/mug will probably get a little glug of heavy cream, too.

(Get lost Campbell's tomato soup/ice cream sauce as you're sweet enough
to top ice cream.)

~

I picked up some crab claws and scallops yesterday at the restaurant supply co.
This was for my wife's potluck dinner at work. I don't typically buy stuff like
that but that's what she wanted. The claws were already cooked and I made some
poke with the scallops. I also made some Caesar salad dressing. My wife's co-worker brought some prime rib from the commissary. My wife said it was an awful piece of meat. Is the US now selling sub-standard meat? That's disappointing.

"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller roast.
--
Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Tal Yessen <flwp@in.valid> posted:

On Sun, 25 Jan 2026 18:48:11 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

A bit late to be posting as I got a late start, no matter it will
be eaten with no matter the time. But what are you having this
Thursday evening before the upcoming snowstorm expected for about
half of the USA? What are you northern folks, Canadian or USAians
who are used to getting slammed with snow having?

I followed Bryan's lead and it's going to be homemade tomato soup
here. I've not made it in several weeks and looking forward to a
large bowl/mug of it. The bowl/mug will probably get a little glug
of heavy cream, too.

(Get lost Campbell's tomato soup/ice cream sauce as you're sweet
enough to top ice cream.)

~

I picked up some crab claws and scallops yesterday at the restaurant
supply co. This was for my wife's potluck dinner at work. I don't
typically buy stuff like that but that's what she wanted. The claws
were already cooked and I made some poke with the scallops. I also
made some Caesar salad dressing. My wife's co-worker brought some
prime rib from the commissary. My wife said it was an awful piece of
meat. Is the US now selling sub-standard meat? That's disappointing.

https://photos.app.goo.gl/nRh8AhiML1zp58EEA

The US meat supply funnels through just 4 major slaughterhouses now,
half owned by Brazil who are controlling the global commodity pricing
in beef.

"Key details regarding sourcing include:
Source Locations: The majority of beef is U.S.-produced. Specific suppliers include facilities in the Midwest and other U.S.-based locations, including Oregon for certain operational rations.
Supplier Types: A significant portion (nearly 50%) of the beef supplied to military commissaries comes from small businesses.
Inspection: All meat products must meet high safety standards, verified
by the USDA or Army Veterinary Command."

Veterinary command??!?!

Uh...yeh...

Well, the Brazilians know beef, right? I was talking to a woman at the gas station yesterday. She entered her card into the pump and it prompted her for her Zip code. She said she didn't have one in her country. I asked her where she was from. She said "Brazil." I could feel my eyes widen up. "Cool!"
Cool she was, it was then that I noticed that she was tan, and tall, and lovely.
Now that I think about it, how do those people get so tan? It's all just so strange. It's good to meet other people for other places.




--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Cindy Hamilton <chamilton5280@invalid.com> posted:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

A bit late to be posting as I got a late start, no matter it will be
eaten with no matter the time. But what are you having this Thursday
evening before the upcoming snowstorm expected for about half of the
USA? What are you northern folks, Canadian or USAians who are used to
getting slammed with snow having?

I followed Bryan's lead and it's going to be homemade tomato soup here.
I've not made it in several weeks and looking forward to a large bowl/mug >> of it. The bowl/mug will probably get a little glug of heavy cream, too. >>
(Get lost Campbell's tomato soup/ice cream sauce as you're sweet enough
to top ice cream.)

~

I picked up some crab claws and scallops yesterday at the restaurant supply co.
This was for my wife's potluck dinner at work. I don't typically buy stuff like
that but that's what she wanted. The claws were already cooked and I made some
poke with the scallops. I also made some Caesar salad dressing. My wife's co-worker brought some prime rib from the commissary. My wife said it was an
awful piece of meat. Is the US now selling sub-standard meat? That's disappointing.

"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller roast.

I'm talking about food supplied by the US government for US military personnel. Selling substandard food to its armed forces families doesn't seem right, does it?

My daughter's ex manages a restaurant that is known for its prime rib. They sell a
wonderful piece of meat.

https://photos.app.goo.gl/JkX1FWgPM1h5aon4A


--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 25 Jan 2026 21:22:27 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

Tal Yessen <flwp@in.valid> posted:

On Sun, 25 Jan 2026 18:48:11 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid>
posted:

A bit late to be posting as I got a late start, no matter it
will be eaten with no matter the time. But what are you having
this Thursday evening before the upcoming snowstorm expected
for about half of the USA? What are you northern folks,
Canadian or USAians who are used to getting slammed with snow
having?

I followed Bryan's lead and it's going to be homemade tomato
soup here. I've not made it in several weeks and looking
forward to a large bowl/mug of it. The bowl/mug will probably
get a little glug of heavy cream, too.

(Get lost Campbell's tomato soup/ice cream sauce as you're sweet
enough to top ice cream.)

~

I picked up some crab claws and scallops yesterday at the
restaurant supply co. This was for my wife's potluck dinner at
work. I don't typically buy stuff like that but that's what she
wanted. The claws were already cooked and I made some poke with
the scallops. I also made some Caesar salad dressing. My wife's
co-worker brought some prime rib from the commissary. My wife
said it was an awful piece of meat. Is the US now selling
sub-standard meat? That's disappointing.

https://photos.app.goo.gl/nRh8AhiML1zp58EEA

The US meat supply funnels through just 4 major slaughterhouses now,
half owned by Brazil who are controlling the global commodity
pricing in beef.

"Key details regarding sourcing include:
Source Locations: The majority of beef is U.S.-produced. Specific
suppliers include facilities in the Midwest and other U.S.-based
locations, including Oregon for certain operational rations.
Supplier Types: A significant portion (nearly 50%) of the beef
supplied to military commissaries comes from small businesses.
Inspection: All meat products must meet high safety standards,
verified by the USDA or Army Veterinary Command."

Veterinary command??!?!

Uh...yeh...

Well, the Brazilians know beef, right?

They say so, I guess Rodizio Grill proved that for me.

I was talking to a woman at
the gas station yesterday. She entered her card into the pump and it
prompted her for her Zip code. She said she didn't have one in her
country. I asked her where she was from. She said "Brazil." I could
feel my eyes widen up. "Cool!" Cool she was, it was then that I
noticed that she was tan, and tall, and lovely. Now that I think
about it, how do those people get so tan? It's all just so strange.
It's good to meet other people for other places.

Ipanema?

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 25 Jan 2026 21:42:50 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

Cindy Hamilton <chamilton5280@invalid.com> posted:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid>
posted:

A bit late to be posting as I got a late start, no matter it
will be eaten with no matter the time. But what are you having
this Thursday evening before the upcoming snowstorm expected for
about half of the USA? What are you northern folks, Canadian or
USAians who are used to getting slammed with snow having?

I followed Bryan's lead and it's going to be homemade tomato
soup here. I've not made it in several weeks and looking forward
to a large bowl/mug of it. The bowl/mug will probably get a
little glug of heavy cream, too.

(Get lost Campbell's tomato soup/ice cream sauce as you're sweet
enough to top ice cream.)

~

I picked up some crab claws and scallops yesterday at the
restaurant supply co. This was for my wife's potluck dinner at
work. I don't typically buy stuff like that but that's what she
wanted. The claws were already cooked and I made some poke with
the scallops. I also made some Caesar salad dressing. My wife's
co-worker brought some prime rib from the commissary. My wife
said it was an awful piece of meat. Is the US now selling
sub-standard meat? That's disappointing.

"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller
roast.

I'm talking about food supplied by the US government for US military personnel. Selling substandard food to its armed forces families
doesn't seem right, does it?

My daughter's ex manages a restaurant that is known for its prime
rib. They sell a wonderful piece of meat.

https://photos.app.goo.gl/JkX1FWgPM1h5aon4A

NICE fat cap right there!

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Tal Yessen <flwp@in.valid> posted:

On Sun, 25 Jan 2026 21:42:50 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

Cindy Hamilton <chamilton5280@invalid.com> posted:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid>
posted:

A bit late to be posting as I got a late start, no matter it
will be eaten with no matter the time. But what are you having
this Thursday evening before the upcoming snowstorm expected for
about half of the USA? What are you northern folks, Canadian or
USAians who are used to getting slammed with snow having?

I followed Bryan's lead and it's going to be homemade tomato
soup here. I've not made it in several weeks and looking forward
to a large bowl/mug of it. The bowl/mug will probably get a
little glug of heavy cream, too.

(Get lost Campbell's tomato soup/ice cream sauce as you're sweet
enough to top ice cream.)

~

I picked up some crab claws and scallops yesterday at the
restaurant supply co. This was for my wife's potluck dinner at
work. I don't typically buy stuff like that but that's what she
wanted. The claws were already cooked and I made some poke with
the scallops. I also made some Caesar salad dressing. My wife's co-worker brought some prime rib from the commissary. My wife
said it was an awful piece of meat. Is the US now selling
sub-standard meat? That's disappointing.

"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller
roast.

I'm talking about food supplied by the US government for US military personnel. Selling substandard food to its armed forces families
doesn't seem right, does it?

My daughter's ex manages a restaurant that is known for its prime
rib. They sell a wonderful piece of meat.

https://photos.app.goo.gl/JkX1FWgPM1h5aon4A

NICE fat cap right there!

All I got to say about that is Oh Boy!
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

I'm talking about food supplied by the US government for US military personnel.
Selling substandard food to its armed forces families doesn't seem right, does it?

There's nothing wrong with USDA Choice or Select beef.
--
Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 25 Jan 2026 22:44:06 -0000 (UTC)
Cindy Hamilton <chamilton5280@invalid.com> wrote:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

I'm talking about food supplied by the US government for US
military personnel. Selling substandard food to its armed forces
families doesn't seem right, does it?

There's nothing wrong with USDA Choice or Select beef.

Long as you stew it for tenderness.

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-01-25 2:15 p.m., Cindy Hamilton wrote:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

.

"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller roast.

I been getting most of my meat from an Italian butcher and their steaks
are sometimes disappointing. Lately I have been going to a different
butcher and over the past few weeks I have picked up a couple steaks
that we far better that the other shops's meat. Last week it was a prime
rib steak and a higher grade. Definitely worth the extra money.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 1/25/2026 4:46 PM, Tal Yessen wrote:

On Sun, 25 Jan 2026 22:44:06 -0000 (UTC)
Cindy Hamilton <chamilton5280@invalid.com> wrote:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

I'm talking about food supplied by the US government for US
military personnel. Selling substandard food to its armed forces
families doesn't seem right, does it?

There's nothing wrong with USDA Choice or Select beef.

Long as you stew it for tenderness.

That's a bit much. I've been enjoying Choice steaks for 60 years. I've
even enjoyed quite a few ungraded, grass finished Mexican porterhouses
with zero marbling. A little salt and oil, and put onto an inferno for a
very short time and they're fine. It a very different thing from Prime,
and not as good, but still enjoyable.
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Cindy Hamilton <chamilton5280@invalid.com> posted:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

I'm talking about food supplied by the US government for US military personnel.
Selling substandard food to its armed forces families doesn't seem right, does it?

There's nothing wrong with USDA Choice or Select beef.

What I said was that the prime rib that was bought from the commissary was not good. Nobody said a thing about the grade of meat - just you.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 25 Jan 2026 18:00:37 -0600
Bryan Simmons <bryangsimmons@gmail.com> wrote:

On 1/25/2026 4:46 PM, Tal Yessen wrote:

On Sun, 25 Jan 2026 22:44:06 -0000 (UTC)
Cindy Hamilton <chamilton5280@invalid.com> wrote:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

I'm talking about food supplied by the US government for US
military personnel. Selling substandard food to its armed forces
families doesn't seem right, does it?

There's nothing wrong with USDA Choice or Select beef.

Long as you stew it for tenderness.

That's a bit much. I've been enjoying Choice steaks for 60 years.
I've even enjoyed quite a few ungraded, grass finished Mexican
porterhouses with zero marbling. A little salt and oil, and put onto
an inferno for a very short time and they're fine. It a very
different thing from Prime, and not as good, but still enjoyable.

Very short time is right, you have to immolate them to crust then accept
a warm pink center, or even some red.

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Dave Smith <adavid.smith@sympatico.ca> posted:

On 2026-01-25 2:15 p.m., Cindy Hamilton wrote:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

.

"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller roast.

I been getting most of my meat from an Italian butcher and their steaks
are sometimes disappointing. Lately I have been going to a different
butcher and over the past few weeks I have picked up a couple steaks
that we far better that the other shops's meat. Last week it was a prime
rib steak and a higher grade. Definitely worth the extra money.

I went to a restaurant supply store yesterday. They had a $480 rib roast. It wasn't all that big. I don't know if I ever saw something like that before. I could probably get an nice, big, roast, at Costco for a lot less. Relatively speaking, it would be a bargain piece of meat. I should have taken a picha. In the fuytcha, all beef will be $100 a pound, except hamburger which will be $65 a pound and 45% fat.



--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-01-26, dsi1 <user4746@newsgrouper.org.invalid> wrote:

Cindy Hamilton <chamilton5280@invalid.com> posted:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

I'm talking about food supplied by the US government for US military personnel.
Selling substandard food to its armed forces families doesn't seem right, does it?

There's nothing wrong with USDA Choice or Select beef.

What I said was that the prime rib that was bought from the commissary was not
good. Nobody said a thing about the grade of meat - just you.

What is "not good"? Rotten? Green? Tough? Tasteless?
--
Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Mon, 26 Jan 2026 05:53:30 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:

Dave Smith <adavid.smith@sympatico.ca> posted:

On 2026-01-25 2:15 p.m., Cindy Hamilton wrote:

On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:

.

"Prime rib" can be any grade of beef. I got a USDA Choice
standing rib roast a few weeks ago, and there wasn't a speck of
marbling. It was nearly flavorless. Next year I'll get Prime,
but a smaller roast.

I been getting most of my meat from an Italian butcher and their
steaks are sometimes disappointing. Lately I have been going to a
different butcher and over the past few weeks I have picked up a
couple steaks that we far better that the other shops's meat. Last
week it was a prime rib steak and a higher grade. Definitely worth
the extra money.

I went to a restaurant supply store yesterday. They had a $480 rib
roast. It wasn't all that big. I don't know if I ever saw something
like that before. I could probably get an nice, big, roast, at Costco
for a lot less. Relatively speaking, it would be a bargain piece of
meat. I should have taken a picha. In the fuytcha, all beef will be
$100 a pound, except hamburger which will be $65 a pound and 45% fat.

Brazilian wax job right there! https://www.washingtonexaminer.com/opinion/4428550/inflation-didnt-eat-your-steak-a-cartel-did/
Beef prices aren’t set on the ranch. They’re set in the slaughterhouse — the place where cattle are turned into the burgers and steaks you buy at the store. Control that step, and you control the price. Period.
And right now, America’s slaughterhouses are controlled by a foreign-dominated cartel tied to Brazil.
The United States has over half a million cattle ranches. But almost all of their cattle must pass through a tiny number of meatpacking plants before reaching your plate. Just four companies control about 85% of U.S. beef processing — and two of them, JBS and National Beef, are effectively controlled from Brazil.
That’s not competition. That’s a choke point.
That’s because Brazil isn’t just another beef producer. It’s the largest beef exporter in the world. And China isn’t just another customer; It’s the world’s biggest beef buyer.
When Brazilian-controlled firms run major U.S. processing plants, American beef prices stop reflecting public conditions. Foreign demand sets the floor — and China ends up setting the price of dinner in America.
That’s how a backyard barbecue turns into a luxury item.
This Brazil–China beef axis squeezes Americans from both ends. Ranchers get paid less. You pay more — while the profits pour offshore.
That’s not a free market. That’s market muscle.
--- Synchronet 3.21a-Linux NewsLink 1.2