Doesn't help that hay crops across the Inland Empire were miniscule this year on account of the long dry-spell from April-October. Hardly anyone put up more than one cutting and per-ton hay prices are triple or more what they normally are. Wintering costs are going to be astronomical for large herds and that's going to send meat prices for next year through the roof.

And all that is happening relatively independently of all the supply chain / COVID fuckery.

I just wait til the use by date draws near and grab it on mark down.

Not only does it cost more, but it's far shittier than a year ago. They still slap the USDA Choice and USDA Prime labels on it, but you get that boneless rib-eye home, cook it up on the grill, and spend 20 minutes picking the gristle out of your mouth. It's like the Chinese are making the beef now, too.

Hand rubbing intensifies

I'm good for a while. I shot 1 big ass buck and 2 doe this last weekend. After all said and done I've got about 125 pounds of venison. Only cost me 4.90 in bullets.