The other reason it's so high is because of the brand-- it's from a local organic-type farm.
That would explain it. I need to look in to how much it would cost me for a processed and packaged side of beef around here. I'm so particular to certain cuts though, so that might not be the best idea. When I was a young man and didn't know any better, I thought the porterhouse was the cat's meow. Now I'm strictly a ribeye man. Even on the rare occasion when I have filet Mignon I would prefer a ribeye. Reckon I'd love some ribs too... and I guess I can turn any of it into hamburger for my favorite meal.