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

Smoked Bacon End Foil Pack Hash

Smoked Bacon End Foil Pack Hash AKA: The Lazy Lakehouse Breakfast (or Dinner) That Tastes Like You Tried 🍳 Ingredients (Serves 2–4) 1½ cups C&F Farms smoked bacon ends 3–4 Yukon Gold potatoes, diced (no need to peel) ½ onion, diced 1 bell pepper, diced (red or green) 1 small zucchini, chopped (optional but sneaky-good) 1 tsp garlic powder Salt & black pepper to taste A drizzle of olive oil or pastured lard Fresh herbs like parsley or chives (if you’re feeling fancy) 🔥 Instructions Preheat your grill or campfire coals to medium-high heat. In a large bowl, toss all the ingredients together, coating everything lightly with oil/lard and seasonings. Tear off 2 large sheets of heavy-duty aluminum foil per packet. Double them up to prevent tearing. Divide the mixture onto the center of each foil sheet and wrap tightly, sealing well at the top and sides. Place foil packs directly on the grill or campfire grate for 25–30 minutes, flipping once halfway through. Carefully open (watch for steam!), garnish with herbs, and devour. Pro Tip: Add a fried egg or a sprinkle of shredded cheese at the end if serving it at home or in a well-stocked cabin kitchen.

Recipe: Bacon Ends & Potato Breakfast Hash

These chunks and pieces are the trimmed odds and ends left after slicing bacon slabs—but don’t let that fool you. They’re loaded with smoky flavor and come in handy when you want to elevate just about any dish. Give this simple breakfast hash a try and get to enjoy the goodness of the smoked bacon ends! Flavor: Smoky, hearty, and satisfying Serves: 4 Cook Time: 30–35 minutes Ingredients: 1 lb smoked pork bacon ends, diced 4–5 medium potatoes, diced 1 onion, diced 1 bell pepper, diced Salt and pepper Optional: garlic powder, paprika, or hot sauce Eggs, fried or poached (for topping) Fresh herbs (parsley or chives), optional Instructions: Cook the Bacon Ends: In a large skillet over medium heat, cook diced bacon ends until browned and crispy. Remove with a slotted spoon, leaving rendered fat in the pan. Add Veggies: Add potatoes to the pan and cook 10–15 minutes, stirring occasionally until browned. Add onion and pepper, season with salt, pepper, and any optional spices. Cook another 10 minutes or until soft. Finish & Serve: Return bacon ends to the skillet, stir to combine. Top each serving with a fried or poached egg. Garnish with fresh herbs if desired.

Recipe: Homemade Beef Bone Broth

Beef soup bones might look like something out of an anatomy class, but they’re the foundation of true, homemade broth—the kind that sticks to your lips and feeds your soul. Health Benefits: Loaded with minerals like calcium, magnesium, and phosphorus. Rich in collagen, glucosamine, and gelatin for gut and joint health. Immune-boosting and deeply hydrating. How to Use Them: Make Broth!!!! Great to just drink or use as a base for a soup or stew. Flavor: Rich, savory, deeply nourishing Yields: 3–4 quarts Cook Time: 12–24 hours Ingredients: 3–4 lbs beef soup bones (meaty and marrow-rich) 2 carrots, rough chopped 2 celery stalks, rough chopped 1 large onion, quartered 3 cloves garlic, smashed 2 tbsp apple cider vinegar 2 bay leaves 1 tsp black peppercorns Optional: sprigs of thyme, rosemary, or parsley Water to cover (about 12–14 cups) Instructions: Roast the Bones: Preheat oven to 400°F. Place bones on a sheet tray and roast for 30–40 minutes until browned. This deepens the flavor. Combine Ingredients: Transfer bones to a large stockpot or slow cooker. Add vegetables, vinegar, herbs, and spices. Cover with water. Simmer Long & Slow: Bring to a gentle simmer (not a boil). Skim foam as needed. Simmer for 12–24 hours. Strain & Store: Let cool slightly. Strain through a fine mesh sieve. Store in jars in the fridge (up to 5 days) or freeze for later. Tips: For a clearer broth, skip the vegetables until the last few hours. Freeze in silicone muffin tins or ice cube trays for convenient portions.