Where's the beef? Right here
I have to admit, I really enjoyed writing this week's feature story on the rising beef market. Many will find this hard to believe, but I actually don a pair of Wranglers and boots and do chores for my father-in-law from time to time.
He has about 20 head of cattle that he works in his spare time, and to be down-right honest — I really enjoy talking about the whole operation; cattle, hogs, the whole nine yards. I don't know a lot about how things work, but I sure enjoy learning.
Granted, folks will still call me a city-kid, but I do like to play cattleman every now and again.
Wednesday, butcher Mark Phillips gave me a tour of the Hillsboro Refrigerated Lockers. That, too, was a very interesting operation. Not only do they produce quality meat, their operation is pretty efficient too.
Probably, the most interesting aspect of the rising beef market, at least to me, is that people are finally turning back to the people that do beef the best — the U.S.
I have nothing against Canada. And while it's unfortunate that the mad cow scare has deflated demand, I'm extremely happy for ranchers in the U.S. My hope is that demand for beef stays high and that people in the U.S. become dependent on farmers and ranchers here at home.
There's something to be said about home-grown beef. Since marrying my wife, I have rarely eaten store-bought meat. I used to laugh at those who said home-grown meat tasted better, until the day I tried it — and the fact is, it does.
So if you ever hear someone asking, "where's the beef," tell them it's "right here."
-Eric Clark
