Are grocery stores really less expensive??

written by

Jared Frye

posted on

October 21, 2021

Today we're going to do a little price comparison. We've heard everyone talk about prices going up in the grocery stores, so we decided to take a look. Below, we'll breakdown the difference between our farm prices and one of Roanoke's local grocery stores. Although we tried to compare similar quality, that often wasn't available. So most of these comparisons are to conventionally raised, GMO, grain fed/finished meats.  


So why are prices rising so much on the meat in the grocery stores? Well there’s several factors coming into play here.


One of the things that has been happening for well over a year now are impacts from the pandemic. A lot of folks have been, and still are, stocking up on meat, which increases demand beyond what was considered “normal”. Combine that with the effects of the large meat packing plants shutting down for extended periods of time and there is a serious backlog now being realized across the mass produced meat industry.


The other thing that is impacting meat production prices is inflation. As the costs of inputs continue to go up, costs will rise for all aspects of the process going from farm to grocery store. The feedlots are paying more for feed and fuel, the packing plants are seeing increased labor wages, and shipping both offshore and domestic are of course getting hit with high fuel costs. And yes, I did say offshore, because you would be amazed at how much of the meat you see in the grocery store comes from outside of the country…..but that’s a whole other topic for another day!

 Although it's never fun when prices go up, it does give you the opportunity to make a change. If you're going to spend the money anyways, why not keep your money in the community, and buy from someone you trust?  



More from the blog

The Secret to Perfect Pork

How to Cook Pork Without Drying It Out (Simple, Foolproof Guide) If you’ve ever said, “I don’t cook pork because it always turns out dry…” You’re not alone. It’s probably the most common thing we hear. And the truth is—you’re not doing anything crazy wrong. You’ve just been taught the wrong way to cook pork. The Real Reason Pork Turns Out Dry For years, pork was cooked to very high internal temperatures. Why? Because older production systems carried a higher risk of foodborne illness, so the advice was simple: Cook it until it’s well done. The problem is—that advice stuck around long after the industry changed. And what it created was a generation of overcooked, dry, flavorless pork. The First Rule: Stop Overcooking It Here’s the key: 👉 Pork is perfectly safe at 145°F (with a short rest) That means: Slight blush of pink? Totally fine Juices still in the meat? That’s what you want When you cook pork to 160°F+ like many people still do, you’re squeezing all the moisture right out of it. Use a Meat Thermometer (Seriously) If there’s one tool that will instantly improve your cooking, it’s this. No guessing. No cutting into the meat. No “I think it’s done.” Cook to temperature, not time. Pork chops / loin: Pull at 140–145°F, rest to finish Tenderloin: Same range Ground pork: 160°F (this one’s different) This alone will fix most dry pork problems. Don’t Skip the Rest This is where a lot of people lose it at the finish line. When pork comes off the heat, the juices are still moving. If you cut into it right away, all that moisture runs out onto the plate. Let it rest: 5 minutes for chops 10–15 minutes for larger cuts That’s how you keep it juicy. Choose the Right Cooking Method Not all cuts should be cooked the same way. Quick Cook (Hot & Fast) Best for: Pork chops Tenderloin Method: High heat Short cook time Don’t overdo it Low & Slow Best for: Shoulder (Boston butt) Picnic roast Method: Low temperature Long cook time Breaks down connective tissue → tender, pull-apart meat Fat Is Your Friend One of the biggest mistakes people make is trimming too much fat or avoiding it altogether. That fat: Adds flavor Helps retain moisture Protects the meat during cooking Especially with pasture-raised pork, that fat is where a lot of the flavor lives. Simple Cooking Method That Works Every Time (Pork Chops) If you want a go-to method, here it is: Pat chops dry and season generously with salt and pepper Heat a cast iron skillet until hot Sear 2–3 minutes per side Add butter, garlic, and herbs Baste for another minute or two Pull at 140–145°F Rest 5 minutes That’s it. Juicy, flavorful pork—every time. One More Thing: Quality Matters If you’ve only ever had grocery store pork, you might already be at a disadvantage. Pasture-raised pork: Has better fat distribution Holds moisture better Has more flavor to begin with Which means when you cook it properly… it really shines. The Bottom Line Dry pork isn’t a pork problem. It’s a cooking problem—and an easy one to fix. Cook to the right temperature. Let it rest. Use the right method for the cut. Do that, and pork goes from “risky dinner choice” to something you actually look forward to cooking. Ready to Try It the Right Way? If it’s been a while since pork made it into your weekly rotation, now’s a good time to give it another shot. You might be surprised how good it actually is.

The Truth About Pork: Why Pasture-Raised Changes Everything

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