Black market cattle dealing:
http://blogs.timesofindia.indiatimes.com/Dehati-Aadmi/beefonomics-india-101/ its not the regular toi paper article, a blog hosted by someone with them. Do read fully before commenting.
Reading isn't enough, this guy has set some homework to do. As is it poses more questions than answers. why is it so vague, is this guy trying to imply he'll end up in a sluaghter house himself if he <gasp> spills the beans ?
eg
If the laws of India were followed even in passing, then for sure one thing would happen, as is a fact globally – beef or even buffalo meat in India would be at least twice the price of lamb and thrice the price of poultry. As on date, however, beef and “buff” sells at one-third the price of lamb and poultry. For a reason.
as for prices, chicken by kilo is cheaper without bones but deboned sells for as much as beef minced. mutton is 40% more. if anything mutton is the more expensive and fish is the most.
beef is cheaper if you mix it in with fat. Go for undercut and beef costs as much as mutton.
Lamb which really isn't sheep but rather goat. That is one of the weird things in india. Lamb is sheep abroad, but it means goat in india. mutton is goat.
A few years ago I had the opportunity to meet up with and then read up on somebody who had been one of India’s foremost dairy and bovine experts going back to a day and age before I was born. His treatise on the economic implications of cattle for pre-birth to post death vs cattle for slaughter are even more valid today.
(I am waiting for somebody to ask me what the religion of the person who wrote that treatise was, by the way, and whether he enjoyed good beef or not!)
No, how about you name this so called expert and mention what you read and what title is so um people can check up on who and what was said.
I enjoy good beef now and then, but only when abroad, and not the absolute crap we are served in India, often even the mutton mince or mutton pasanda is buff, so the only red meat one can trust is a lamb or goat chop because that can’t be faked.
No idea where this guy goes to eat but i've not had any problems with the steaks i've had here. They are wet aged and not dry aged so the taste is different and yeah i've had steaks abroad too. But its not absolute crap by a long way. The price is also like one third if not more what i'd pay for USDA.
-Go to a non-butcher any religion dairy farmer or just owner of a few cows/buffaloes and find out if he would rather sell his animals for quick money or keep them as an ongoing asset?
- Please find out the price of ghee from old cows.
- Please find out what price the importer’s agents are willing to pay for fresh moist cowdung and how much it costs to ship it all the way to France of all places in the same wet moist condition in reefer containers.
Why should i do this and why aren't you answering your own questions ?
But no, the beef and buff exporters have their strong-arm methods, and can not be resisted. Find out from rural India what happens when “they” make an offer nobody can refuse?
lots of innuendo and hint hint going on here.
Let some of the so-called beef exporters put up proper cattle-rearing for slaughter ranches in states of India that do permit beef, the North East or Kerala or West Bengal for example, and see what the costing is then?
how much is it costing them ?
I learnt very little out of this...
