The True Cost of Meat

The True Cost of Meat A transparent look at the meat growing, processing and distribution systemBy Matt Kendrick (The Butcher) and Melissa Baer (The Farmers Daughter)

1Who We are & Why Were here Matt Kendrick Manager & Head Butcher at The Bauer Butcher, trained Chef, committed to supporting small Ontario Farmers focused on sustainability

Melissa Baer- Certified Organic Farmers Daughter, Food and Health Advocate, Sell Grass Fed Organic Beef to peopleTwitter: Matt - @bauerbutcher Melissa - @afarmdaughter2ObjectivesTo leave you with a clear understanding of the different kinds of meat Have you clearer on your own priorities when it comes to meatDestroy any myths about meat and pricing3Your WorksheetThis if for you to take homeFill out as many spaces on it as possible as accurately as possibleYou may need a calculator (phone) to do it

4Your Total CalculationsTotal Meat consumption rate= Household size X # meat meals X 0.3lbs

Total Meat Spending Rate =

Total consumption X 8.00 We may have to bring calculators or have people bust out their phones 5Start at the Beginning(the farm)Defining various types of meat Inputs to raising these different types of meatWhy and how farming techniques affect your health6Defining the LabelsConventionalNaturally RaisedOrganicGrass Fed Free RangeFactory FarmedLocal7ConventionalTypically means using regular feed mill feedNot organicLikely GMOLikely antibiotics and hormones and vaccines are utilizedIs not labeled as such often is the default when no other label is presentThese are the farms youll see scattered across the country sideCan sometimes mean Feedlot (or factory farmed) conditions8Naturally RaisedZERO standards (what is natural to one person is not natural to another)Can mean simply that they are outside sometimesCan mean that they dont have as MANY antibiotics, or maybe none at allCan mean a variety of things, none of which are the same from farm to farm

9OrganicA third party inspection agency has come to inspect the farm, and has determined they are adhering to standards There are various standards across inspection agencies and jurisdictions CFIA lowering standards but governingBand wagon jumpers beware! DOES NOT require farmers to NOT vaccinateno medication (Drugs/hormones)No pesticidesAnimals must have access to outside10Grass FedNo standardizationCan mean they got some or they were entirely grass fedGrass Finished means they were ALSO Finished on grass (usually farmers will use corn or grain to finish for better fat marbling) Usually means they have access to outside USDA has standards but NOT in Canada (CFIA)11Free RangeNot StandardizedIs supposed to mean they have free access to pasture landMay just be Free Run cage/stall free and can freely roam aboutMay not have any health benefits depending on the quality of the soil, or if they are still fed in the barn (corn and grain etc) 12Factory FarmedTypically refers to CAFOs (confined Animal Feeding Operations)Feedlots, caged hen laying operations, sow barns, etc

Generally is for the purpose of high volume, is likely feeding corn/high energy food for quick production and weight gainGenerally uses stock that has been genetically manipulated for productionWill use high amounts of medication due to sickness (Vaccinations, hormones, drugs etc)13LocalLocal does NOT mean healthyLocal can mean factory farmed stillLocal can still be GMO, Vaccinated, drug and hormone filledLocal only refers to the proximity in which it is grown to its final destination (your plate)14Whats important to ME? Organic LocalHumanely raised GMOfree Vaccine free Antibiotic freeNaturally raised Drug free toxicity sustainable micro nutrients Grass Fed Grass FinishedSocially conscious Environment 15List in terms of priorityList each of your priorities in order of importanceBy understanding what is your TOP priority this will help to guide your purchases16Time and InputsConventional has corn subsidized Works on volumesGrass fed takes more time to get them to market (and more land - $$)Organic depends on type of feed (certification and attention to detail)Cow Calf operations low meds required, more attention to detail

MelissaIt may SEEM like the ford approach is the best approach, by dividing up the areas of expertise, however in food what happens is you get drastically reduced quality

Weve seen it in animal finishing operations cows that are combined experience much more illness, they have TOO many for the amount of land, which makes them lack nutrients

Small farms that do cow calf and finishing all in one, can control the illness, can keep tight wraps on the status of their herds and can get to know their cows, their health, their tendancies and can determine EARLY on if any thing is off in the animal which results in LESS if any at all medication required

17ProcessingLarge slaughter houses (work on volumes), have no ability to identifyHave no humane policiesNo traceability

Smaller abattoirs for local meat sparseCost of transport for small batchesCost of land Cost of hay (drought, weather dependent)Micro nutrient densitySoil stewardship wont be around if we dont

Melissa 18Price At the Farm gate (wholesale)Lowest ConventionalMiddle Naturally RaisedHigher- OrganicHighest Organic Grass fed

19The NEXT step Butcher RetailCost of Grass fedCost of organic Cost of naturally raised Cost of conventionalMatt

20Meat Retail PerspectivePurchasing, loss and costs, rent, salaries etcPlanning when buying meatBuying better cuts:need less when buying better: article (maintains muscle mass, etc) get creative with cuts 21Beef Yield (i.e. true COG)WeightPrice /lbCostBilled (hot)284$4.25$1207Received270$4.47$1207Yield (retail)202$5.98$1207*as a whole animal butcher we lose up to %30 of what we pay for by the time the product is ready for sale22Retail Meat The NumbersTotal Sales$50 000Cost of Good$30 00060%Fixed Costs (rent, insurance, etc)$2 5005%Variable Costs (labour, packaging, supplies, delivery, etc.$13 50027%Total Costs$46 00092%Net profit$4 0008%23Buying Meat Plan AheadWhen buying at a butcher try to go every 2-3 daysPlan meals to include leftovers (lunch, another dinner, etc)Consider buying whole pieces (i.e. a whole chicken can yield 3 meals or more)Cook more stews, stir fry, salads where the average portion size tends to be smaller24Buying SustainablyThe 3 most popular beef cuts account for only 15% of the yieldFind different cuts to try(Flat Iron, Hanger, Flank, Round)Challenge yourself to try recipes for new cuts every 2 weeks. Talk to your butcher and ask questions!

25Other Hidden CostsHealth costs Long term Soil costs long term Fossil fuels cost long term Need less when buying quality

It may cost less in dollars right now because of a falsified economic system, but when it takes 2 units of energy to produce 1 unit were missing something

you pay for your health at the grocery store or the hospital (since we have free health care, it would be in quality of life)Melissa and Matt Matt- corn processing

Melissa- long term costs, soil costs,

BOTH: need less when buying quality

26Where to get each type of meatConventional- Large Grocery Chains, Costco, Walmart

Naturally Raised Butcher shops, farmers markets, direct from Farmers

Grass Fed and/or Organic- Bauer Butcher, specialty meat shops, direct from farmersWe can add in more (matt talk about this)

Melissa the better grocery store product is maybe not as much better as the price indicates27Meat Industry Myths & FactsMyth or Fact

Loblaws Free from program is an Organic program? We can think of more, Im drawing a blank right now (I know you had mentioned some)

28Myth or FactDrug Free meat is entirely drug free 29Myth or FactLocal is basically the same as Organic30Myth or FactEating better is A LOT more expensiveMyth or FactIf I eat conventionally raised beef, its not REALLY that bad for meThank youAny Questions?

We hope you have gained some insight into meat, and how you can improve your grocery shopping