1094
Go on then
(sh.itjust.works)
2.7% for the rich, they don't care what the serfs eat
Eh, 49 + 2.7 = 76 ; close enough
/s
That’s right . . . Big smile . . . Eeeeverybody’s happy . . .
Grow your own food.
Start supporting your local animal farms and find yourself a butcher.
It’s time to become self dependent and we are in a unique period of time where we have the knowledge and material to do it on an individual and hopefully local level.
A lot of people already do this, just not the ones in your circle!
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As much as it fun to rag on supposedly out of touch economists, this "cheapflation" phenomenon is very documented and accepted among mainstream economists. Like many others in the public sector, government economists have been calling for more suitable and timely measures of inflation for decades, only to have their requests for more funding and support denied as the public service falls apart.
Price discounts and cheapflation during the post-pandemic inflation surge - ScienceDirect - https://www.sciencedirect.com/science/article/pii/S0304393224000977
I used to love me some new York strip ☹️ I can do some amazing shit with chuck roast these days tho.
Go to Texas Roadhouse. You can get a strip for under 30 bucks and sides. Somehow their prices are still reasonable.
National restaurants buy ingredients in massive volumes at a steep discount compared to grocery stores and even butchers.
That's bullshit because grocery stores buy them in larger bulk and should be cheaper. The whole idea of cooking at home is supposed to be cheaper and it's the labor you pay for at a restaurant. How have we swung completely backwards to where a restaurant is cheaper than cooking at home?
Grocery stores don't sell as many steaks in a day as a busy steak restaurant does. They also sell all of the other parts of a cow and have competing food items for sale as well. Plus they pay their staff higher wages because they aren't tipped and have other overhead costs that impact all of the things they sell.
Restaurants are all about quickly moving a comparatively smaller number of items as quickly as possible. That means they buy specific types of things in bulk and have lower costs to get them to the customer.
yeah the high end restaurant, Fallow, in the UK made a video on how they are able to make a profit on beef. Basically, they buy whole sides, butcher it in house, make all the beef dinner something people expect to pay extra for, but keep the price within reasonable expectations.
Chain places probably have a similar operation, but instead of one side at a time, and in house butchering, they are buying 1000's of sides, and making year+ length contracts with a meat packing corporation.
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Good I hope it keeps going up until the murderers can't pay for it and the whole industry dies out.
this post was submitted on 15 Aug 2025
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