this post was submitted on 30 Apr 2026
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Don't forget the cross subsidies from co-products.
If ground beef (aka beef mince in the UK where this story is running) is the cheapest trimmings that remain after all of the expensive cuts have been processed, it's entirely possible that the low price for this byproduct is partially subsidized by the high prices for the premium product (expensive steaks, moderate expense whole cuts). Plus things like hides for leather.
For now, the plant-based competition is aiming at the types of meat that are easier to mimic or replace with plant-based foods. And unfortunately, those happen to be the cheaper types of meat. If we get to the point where there is significant plant-based competition to filet mignon, that product will have a lot more room to work with in being price competitive.
Pricing inputs get complicated, and government subsidies are only a piece of the picture.
what you said doesnt negate what i've said. im posing that without the heavy subsidies, we would see a more accurate consumer pricing, that remains true. of course there are other factors involved, that goes without saying.
Not every reply to a comment is intended to do that.
well forgive me, but it seemed like there was a tone of correction happening, my bad.