re: Beef prices and farmers...

If I would get back in it I would.

Organize smaller farms.

Make sure the cattle could be considered organic.

Finance butchers to help them open up small organic protein boutiques wink wink it is a meat market.

Let the butcher who’s new title will be an organic protein consultant suggest how to use your cow properly for your family’s health.

Then have pictures of cows in nice pretty settings in the store, wine racks stocked with wines for this protein or that protein. Play some soft gentle music in the background.
Floor tile old black and white with pastel colors on the wall.

Even better have it online.
Then you pick the cuts.
We deliver it within x amount of miles from our protein counseling boutiques in small refrigeration vans like small Ford transit van.

In the 60’s and 70’s some butchers sold cows which most people split between x amount of people. They offer certain meat cuts for that price. Any cut outside that price you pay x amount per pound of that cut extra.

A local meat market around BR in the 60’s and 70’s use to basically sell a cow. They said you get this, this, and that for x dollars. Anything outside of this is x dollars extra a pound. Guys in my fathers bass club use to split a cow all the time. When we went to get the meat before going to the camp the place was a real meat market. When I was little the meat marker was kid friendly. My brother, sister, and I along with other kids would hide behind the candy rack eating all the candy we could.

Today do the same thing just dress it up and make it a gentle less stressful place for kids and moms.