Shroomgirl is lucky to live in pork country, right in the back yard of a couple of the largest pork producers in the country. (Seaboard and Premium Standard...now owned by Smithfield)
The lean hog market today is right around .75/lb which is historically high.
Three years ago, this month, you could buy the same lean hog for about .47/lb
Tack on a dime freight and another dime for margin and you're right where you are.
I'd be very happy with .92 in my back door.
Someone mentioned getting certain cuts below that cost.
Keep in mind, we slaughter about 400,000 hogs every week in this country. The rocessors have to buy the whole animal and then hope that everything adds up to more than what they paid, but this is a production driven industry, not a consumer driven business.
That means the breakout value of the hog changes every single day.
The lungs and feet go to China and Russie for about .04/lb
Back Ribs get about $3/lb but it's only 5 percent of the hog.
The bellies get about .95, the tenderloin gets about $2.50, the porkloin gets around $2 and so on.
The packers just hope that the sum of the parts add up to more than the cost of the animal, not to mention overhead, packaging, freight etc.
It's a viscious industry and you're getting a pretty good deal at .92 my friend
The Cat Man