The True Cost of Meat A transparent look at the meat growing, processing and distribution system

By Matt Kendrick (The Butcher) and Melissa Baer (The Farmers Daughter)

Who We are & Why We’re 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 Farmer’s Daughter, Food and Health Advocate, Sell Grass Fed Organic Beef to people

Twitter: Matt - @bauerbutcher Melissa - @afarmdaughter

Objectives To leave you with a clear understanding

of the different kinds of meat Have you clearer on your own priorities

when it comes to meat Destroy any myths about meat and

pricing

Your Worksheet This if for you to take home Fill out as many spaces on it as possible

as accurately as possible You may need a calculator (phone) to do

it

Your Total CalculationsTotal Meat consumption rate=

Household size X # meat meals X 0.3lbs

Total Meat Spending Rate =

Total consumption X 8.00

Start at the Beginning(the farm)

Defining various types of meat Inputs to raising these different types of

meat Why and how farming techniques affect

your health

Defining the Labels Conventional Naturally Raised Organic Grass Fed Free Range Factory Farmed Local

Conventional Typically means using regular feed mill feed Not organic Likely GMO Likely antibiotics and hormones and vaccines are

utilized Is not labeled as such – often is the default when

no other label is present These are the farms you’ll see scattered across the

country side Can sometimes mean Feedlot (or factory farmed)

conditions

Naturally Raised ZERO standards (what is natural to one

person is not natural to another) Can mean simply that they are outside

sometimes Can mean that they don’t have as MANY

antibiotics, or maybe none at all Can mean a variety of things, none of

which are the same from farm to farm

Organic A 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 governing Band wagon jumpers – beware! DOES NOT require farmers to NOT vaccinate no medication (Drugs/hormones) No pesticides Animals must have access to outside

Grass Fed No standardization Can mean they got some or they were

entirely grass fed Grass 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)

Free Range Not Standardized Is supposed to mean they have free

access to pasture land May just be Free Run – cage/stall free

and can freely roam about May 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)

Factory Farmed Typically refers to CAFO’s (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 gain

Generally uses stock that has been genetically manipulated for production

Will use high amounts of medication due to sickness (Vaccinations, hormones, drugs etc)

Local Local does NOT mean healthy Local can mean factory farmed still Local can still be GMO, Vaccinated, drug

and hormone filled Local only refers to the proximity in

which it is grown to its final destination (your plate)

What’s important to ME? Organic Local

Humanely raised GMOfree Vaccine free Antibiotic freeNaturally raised Drug free toxicity sustainable micro nutrients Grass Fed Grass FinishedSocially conscious Environment

List in terms of priority List each of your priorities in order of

importance By understanding what is your TOP

priority this will help to guide your purchases

Time and Inputs Conventional has corn – subsidized

Works on volumes Grass 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

Processing Large slaughter houses (work on volumes), have

no ability to identify Have no humane policies No traceability

Smaller abattoirs for local meat – sparse Cost of transport for small batches Cost of land Cost of hay (drought, weather dependent) Micro nutrient density Soil stewardship – wont be around if we dont

Price At the Farm gate (wholesale) Lowest – Conventional Middle – Naturally Raised Higher- Organic Highest – Organic Grass fed

The NEXT step – Butcher Retail Cost of Grass fed Cost of organic Cost of naturally raised Cost of conventional

Meat – Retail Perspective Purchasing, loss and costs, rent, salaries

etc Planning – when buying meat Buying better cuts: need less when buying better: article

(maintains muscle mass, etc) get creative with cuts

Beef Yield (i.e. true COG)Weight Price /lb Cost

Billed (hot) 284 $4.25 $1207

Received 270 $4.47 $1207

Yield (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 sale

Retail Meat – The NumbersTotal Sales $50 000

Cost of Good $30 000 60%

Fixed Costs (rent, insurance, etc)

$2 500 5%

Variable Costs (labour, packaging, supplies, delivery, etc.

$13 500 27%

Total Costs $46 000 92%

Net profit $4 000 8%

Buying Meat – Plan Ahead When buying at a butcher try to go

every 2-3 days Plan 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 smaller

Buying Sustainably The 3 most popular beef cuts account

for only 15% of the yield Find 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!

Other Hidden Costs Health 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 –we’re 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)

Where to get each type of meat

Conventional- 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 farmers

Meat Industry Myth’s & Facts

Myth or Fact

Loblaws “Free from” program is an Organic program?

Myth or Fact

Drug Free meat is entirely drug free

Myth or Fact

Local is basically the same as Organic

Myth or Fact

Eating better is A LOT more expensive

Myth or Fact

If I eat conventionally raised beef, its not REALLY that bad for me

Thank youAny Questions?

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

grocery shopping