Why I can’t raise a $1 cheeseburger….

….we’ve talked about the economics of small farm production before.  But this is an article written by a young farmer that adds new meaning to the term “value meal”.

How can the majors keep prices so low?  By tampering with their product, of course.  (See any number of earlier posts on that subject.)  When it comes to hamburger, what you get in the supermarket….even that labeled Angus Certified Beef which probably hasn’t come from an Angus to begin with….is a concoction of as many as 20 different cuts of meat trimming and fat from around the world….all blended with the modern miracle called “pink  slime”.  That’s how you can get a dollar cheeseburger without looking too hard….but not here….and not from this writer.

http://www.huffingtonpost.com/forrest-pritchard/why-i-cant-raise-a-1-chee_b_3492234.html