Why Is Beef More Expensive Than Pork? (2024)

FAQs

Why Is Beef More Expensive Than Pork? ›

Pork is also more cost-effective due to processing which is primarily automated as opposed to beef, which is a more manual process, requiring more labour to carry and handle. In addition, pigs' lower transportation costs contribute to the lower price.

Retail beef prices in the U.S. are at record highs, pushing up prices of beef-based products from burgers to steaks and steak tartare. That's largely thanks to a shrinking cattle supply, as well as higher input costs, market watchers told CNBC. And they don't expect it to ease any time soon.

Lapp said demand for beef is up since the pandemic began in spite of the fact that beef prices rose more than any other meat last year. “Consumers have pretty inelastic demand for beef,” he said. Inelastic demand is economist speak for: 'People don't care, they want their beef.

Pork prices are weak due to larger-than-expected slaughter levels and large supplies of competing meat, according to latest Rabobank North American Agribusiness Review. Year-to-date pork cutout has averaged -11%, belly prices -38%, loins -9% and ribs -23% versus year-ago levels.

In beef, there is 14% iron per 100g when compared to the 4% in pork meat. Another big difference is that beef has a high amount of vitamin B12 and B6 when compared to pork. Although pork has far more thiamin than beef, beef is highly more valuable in vitamin structure.

Cattle require more time, more feed, and more space to raise than pigs. Because raising cattle is more expensive than pig.

Why is Wagyu Beef So Expensive? Simply put, Wagyu beef's high price tag is due to its superior flavor and texture of the meat — all a result of specific genetics of the breed as well as the attention, care and resources put into the raising of the cattle.

“Right now, cattle numbers are the lowest that they have been in over 10 years, but beef demand has continued to remain high, so the old story of supply and demand dictates higher prices for the available product on the market.”

The U.S. Department of Agriculture reports beef inventory hit its lowest level since 1948 after a drought impacted large beef producing states, such as Texas, Oklahoma and Missouri, which reduced the grazing abilities of animals on their pastures and restricted the number of cattle per herd.

Cattle prices are projected to reach new highs in 2025; however, the 2024 forecast is lowered from last month. The 2025 import forecast is expected to set another record, while exports are forecast to decline by more than 11 percent.

Why did people stop eating pork? ›

Some who avoid pork cite religious beliefs. Others avoid eating pork because of its environmental impact. Still others, upset by the treatment of both pigs and humans in pork processing plants, have replaced their pork chops and bacon with pasta and broccoli.

Over the years, farming practices have improved and people are more aware of safe cooking practices. This has led to fewer cases of foodborne illnesses from eating pork. It's still possible to get trichinosis from eating undercooked pork, but the risk from farmed meat is very low.

You have probably heard it many times already: don't eat too much red meat or processed foods. But research shows processed red meats, like bacon, hot dogs, and salami are the biggest problem.

Of course, just like with red meat, you want to stay away from highly processed poultry. Eating skinless, white meat is the healthiest way to go. Many professionals have classified white meat from chicken as the leanest and cleanest meat to eat.

It is only in Leviticus 11:7 that eating pork is forbidden to God's people for the very first time—“… and the swine, though it divides the hoof, having cloven hooves, yet does not chew the cud, is unclean to you.” This is where and when pork in all its forms (including ham, bacon, sausage, etc.)

HANGING WEIGHT: When you sell a cow for beef, the price is based on Hanging Weight (HW). HW is also sometimes called carcass weight, dressed weight or rail weight. This is the weight after they remove the cow's head, hide and all the intestines/fluid, and it averages about 62% of the cow's live weight.

Cheap meat can taste better than expensive steak because of the cut of the meat. Cheaper cuts of meat tend to have more fat, which can add flavor and tenderness. Additionally, cheaper cuts may be cooked differently than expensive cuts, such as slow-cooking or braising, which can add flavor and tenderness.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling.