Grocery Shortages

[walrus]

Nothing from the states has changed for me. I bought several Filet Mignon steaks yesterday. They were plentiful and priced the same. The cows were pretty fresh. Tasted great with a salad and a sweet potato.

You experienced issues because people freaked. Suppliers do not expect that nor have the capacity to predict or respond to panic buying. They keep on producing though and people at home then have too much and so it evens out. Prices sometimes even go down due to oversupply as people are stocked.

People should always be stocked. Who the hell buys toilet paper every week? Buy online, get it delivered, and it is 30% cheaper. Done for a year. Cut out the middle men and you can save money too. People should always think long term, but the economy churns on those who do not.

Gandhi how much is filet migon a pound in your area. You are saying it was US beef. You are lucky my wife bitches at me when I buy filet migon but next to ribeye it’s my favorite cut

I don't know per pound, but in this batch 6 medium sized ones for about 60 bucks. The ribeyes are something like 1.5 to 2 inches thick these days and I can't cook those that thick and think it is too much anyway. The Filet steaks are just right for a serving in my view.

I like Rib Eye too, but an inch is enough for me. But on the whole US produce is here. If it wasn't they would just do more Aussie. No offense to Americans here, but I would really love a Tesco or a Sainsbury's. Costco is kind of basic. Basically decent meat and then an excess of sugar based stuff. Their prices are fair though.

I end up shipping stuff from the UK. Nobody understands gravy here. Talk about food shortages....

Miles we would not take offense if you guys choose to import Australian goods and dump US goods. You are a sovereign nation and you may do as you choose. Odd when you talk about meat thickness. We don’t eat steak that often my wife isn’t really into it so maybe once a month we will do steak. Mostly it will be NY strip but getting back to thickness a 9oz filet migon would usually be about three inches thick. Especially when your cutting in the middle of the tenderloin. A ribeye would be about half that. Of course you can then cut the filet anyway you wish but if you really want to enjoy it I like that 8-9oz restaurant cut. It’s funny we are talking about two steaks at the opposite end of the spectrum. The filet is known to be amongst the least flavorful cuts as it’s one the leanest cuts of the cow. Very little fat in a filet migon, fat of course gives us flavor but the tenderness of filet migon can’t be beat. Now ribeye has the highest fat content of any cut, or amongst the highest, thus, it packs a wallop of flavor. Shit when I was in school I waited tables for years still remember this shit.

Both cuts are very expensive in the US. I haven’t looked at beef since before the wuhan virus outbreak I don’t know if the prices are up further now. Does anyone know wtf I’m talking about as I clearly lost the plot.