"One quick note on the cost of pastured meat: yes, it is more expensive than conventional factory farmed product. This is because it reflects the real cost of food — what it truly takes to hand-raise an animal. It’s not like organic or pastured farmers are rolling in cash. Quite the opposite. This is ridiculously hard work we tend to know nothing about. I won’t eat the industrialized alternative and am happy to pay extra if it means a living wage for the farmers, for the laborers, for the small slaughterhouse guys. Like I said, I don’t buy much. When readers ask me how to afford pastured meat, I say eat less and spend the saved cash only on the good stuff. Use it like a condiment. Work it in to sauces, casseroles, and soups. Buy cheaper cuts. These are often very flavorful, especially if you ask and learn how to cook them. And if you happen to get something with a bone it in, stretch it and your dollar by using it to make stock. The simple act of boiling a bone in water equals a broth that adds great flavor — plus protein — to grains, sauces, and more. Our grandparents knew this trick. Now you do, too."my sentiments, exactly.
i like this...
part of a great post, from one of my favorite blogs: