have been doing it for years. Killed one just before Christmas.
All depends on what you're selling. If they are pointy Friesians and are Os and Ps you'd go with a flat price. U grade Ch and Lms would be a different story. I thought there was more on offer currently.
I asked for a price today and was told €7.50 on the grid or €7.70 flat.
Does that make sense, the grid would be €7.70 straight away with the 20c QPS bonus
We always try and do a 280 to 300kg dead weight Angus or Hereford every 12 to 18 months ish. We are out of beef for the last 6 weeks or so and finding it difficult to do one with the current factor/mart prices.
Quinns is good value I think. Good honest grub there too, I was passing recently and had lunch there.
Do any of you kill your own animals for the freezer?
We kill a Dexter bullock or heifer every year or two and get great feeding out of it spread over a few households.
They would be close to organic, never have them in the shed and only dose would be pour on unless they're lame or something.
I'd eat steak 2 times a day 7 days a week if the opportunity arose, the best feeding of the whole lot. We'd eat out regularly enough and it's the first thing I'd always look at on the menu. I don't envy anyone running a restaurant but I think a lot of it is price gouging as regards the increase in price of beef ect. A half decent steak in most spots now is €35-€45 and it's a handy feed in a lot of places, a small sirloin, a few over cooked chips, maybe a portabello mushroom, some other fancy veg and a timble of pepper sauce. Granted there's places that give right value for money that we'd frequent regularly, the Angler's Rest in Ballyconnell or Lang's Restaurant in Grange. I've been in Texas Steakout in Limerick a couple of times and it's an amazing spot.
We'd cook steak at home regularly too and it's becoming more of an appealing prospect going forward. A couple of good Tbones or sirloins, a ready made tray of garlic potatoes, same of roasting veg, fried onions/mushrooms, chips, pepper sauce and a tub of coleslaw. You'd not be hungry after it and a superior feed to a lot of places at half the price. I recently seen a small portion of coleslaw for €5 on a menu, if that's not profit I don't know what is.
your talents are wasted milking!!!
Buy a good lump of fillet steak from the butcher, slice it, and cook to taste yourself at home. Glass of red wine, a bit of mash, and a few buttery carrots. I'm hungry even thinking about it.
I usually go for fish whenever we're out. Try to help the fishermen 😀
It’s gouging full stop. First it was energy,gas, sick pay then the hike in the minimum wage and now it’s beef. We had two good steaks Saturday, chips peas and onions for around 15 euro I’d say
Yeah and the media love a good headline.
I only eat out twice year maybe,so it doesn’t bother me. But if steak wasn’t on the menu we wouldn’t have dined there, we spent nearly €2000 between between food and drinks,they can say what they want but if they haven’t it on the menu people won’t go in. I purchased 2 7oz sirloin steaks over the week for a little along with €7,I wouldn’t call that expensive.Restaurants saying beef is been priced off the menu I think it’s more that restaurants are pricing themselves out of the market. It’s gouging full stop.
current price increases are putting around €1 extra on the price of a steak in cost
they are gouging customers as usual
food cost is not a big driver of cost in running a restaurant in comparison to insurance, energy, rent and wages
they are all significantly higher and its a handy excuse to try cover some of the increases seen in all these
I was in London the end of last October. We ate a lot around Greenwich and the Isle of Dogs. It was quite expensive over there dearer than Dublin even but that is one of the most expensive parts of London.
I was in Omagh at the Kerry Tyrone match and a burger in a restaurant was 20 sterling or 24 euro abd the portion was not big.
Best value places I ate lately was Matt the Thrasher in Birdhill and fir Sunday Lunch Morrisonson the old Tipp road at the back of Ballysimon for Sunday lunch
I wonder are the restaurants in England and the rest of the eu where 90% of our beef goes saying the same thing? If not I wouldn’t worry too much about it. I alway thought the whole surcharge thing on for a steak on a set menu was a joke. It would often be more than the value of the steak.
I think it poor mouthing tbh.The price is driven by demand always has been.Hard see what will pull the price off beef back either.Seems to be a shortage across the globe for beef.With less and less land for production off beef available each year.The kill is well up at the minute purely down to people feeding and killing anything they can with the good price instead of storing for grass.
Very hard see what's going pull it all back now.Even the avrages price of the past 3 years beef has been on a steady rise year on year
First off if it was not on the menu you could not have ordered it. I presume you looked at the menu. Personally veey seldom order steak when I am out. First off it outrageous expensive, the supplement is gone to 10 euro+ on the fixed price menus and its relatively easy to cook yourself all you have to do is make sure the pan is hot enough.
Beef is going to take some hike over the next couple of months. At present the supermarkets are soaking the extra cost as they gennerally have the margin to carry it but the will pass it on at some stage. Resturants and the hospitality sector are playing the poor mouth for ages now.On one hand I can understand, wages and rents are astromonicalhowever food IMO is not the major costs they let on. However many are buying in the food prepared. if you see more than 3-4 starters, 5-6 mains and 3-4 desers on a menu then its all coming in prepared or frozen.
Up to five years ago you could order a main course and have enough in it, now you definately need one other course and often the starter and desert………..and then they want the table back after two hours
Whats people’s opinions here on the restaurants saying that they are considering taking beef off the menus as it’s getting too expensive,allegedly people are not buying it as it’s getting too exspensive. I was at a gathering lately and we went for a meal, around 20 of us and the majority all got steak. How would that restaurant have managed if we all sat down and placed our order and then be told sorry but we don’t have steak. Personally I think it’s the hospitality sector playing the poor mouth again.I haven’t noticed it gone up much in the butcher or supermarket or have these increases been passed on yet?
I have 2 loads of cows that i have been waiting to sell since January.....but no way im selling in this bull market....pun intended
After seeing a 380kg ch bullock go through the ring in carnaross €2050
What type of cattle have you to sell?
Thanks Morphy87 for reply
Yeah heard this is evening 8e is well breached. 8.30 plus transport for aa heifers.
@Cavanjack ye may aswell go all out. Price of nice stores in Carnaross yesterday it would want to be €10... 350kgs €1,870....
Ah feck it. Aim for €10 now.
The €8 flat mark passed here for a mixed half load of AA au and fr. Could 9 be the next goal post
Bye €8 neighbour getting 8:10 flat for Angus and a few hex and told them he wants more
Usually it would be all inclusive both they are doing all sort of deals at the moment so it’s definitely worth a try
Question. In a flat price offer say €7.40 as an example. Would you get the QA of 20c kg on top of that or would the €7.40 be all inclusive. Thanks
Just shows the profit the two end users had on beef!
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