[–] SportyLady 0 points 1 point 1 point (+1|-0) ago
Thankfully I get my beef from a real local guy/farm and (hopefully) we still have the small/local plants willing to butcher. Good grief, I'm so over this virus...what's next?
[–] hamman365 0 points 1 point 1 point (+1|-0) ago
Yet we are still exporting hundreds of thousands of pounds of pork to China weekly. Pork prices have cratered in the last month - 23-27# hams were trading at $85/hundred weight at the end of february. At close today they were $30.33/hundred weight. What better way to get prices up than production standstill. If there is to be a short term shortage, shutoff exports until everything is back to normal, kind of like they are doing for PPE - like masks and ventilators
[–] MarineMom 0 points 1 point 1 point (+1|-0) ago
How about we start patronizing our local hometown butcher shops to purchase our meat and then we might know exactly where our beef/poultry/pork etc. is all coming from. Keep the business local if possible.