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(Quartz)   Why US beef prices are soaring. Your dog will now accept hamburger instead of steak   (qz.com) divider line
    More: Scary, Meat, beef prices, Supply and demand, consumer price index, Consumer price index, Cost, ongoing supply chain challenges, giant meatpacking companies  
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757 clicks; posted to Food » on 20 Oct 2021 at 7:20 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-10-20 6:11:17 AM  
Once in a while, I go a friend's place. We cook steak and watch TV.

Now, we cut the fat off the meat and give that to her dog. (We get cuts of short ribs that are roughly 35% fat.) The actual meat is too expensive. More for us!

/ CSB
 
2021-10-20 7:44:03 AM  

bostonguy: we cut the fat off the meat and give that to her dog


The heck?

First of all, lucky dog.

Second of all, render that fat!
 
2021-10-20 7:44:21 AM  
Because go fark yourself, thats why
 
2021-10-20 7:47:41 AM  

Valter: render that fat


Uh, what does that mean?

/ not a cooking expert
 
2021-10-20 7:54:20 AM  

bostonguy: Once in a while, I go a friend's place. We cook steak and watch TV.

Now, we cut the fat off the meat and give that to her dog. (We get cuts of short ribs that are roughly 35% fat.) The actual meat is too expensive. More for us!

/ CSB


I feel so bad for that dogs pancreas.
 
2021-10-20 7:55:22 AM  
At times like this, I like to consult the Economic School of Always Sunny:

Fark user imageView Full Size
 
2021-10-20 7:56:02 AM  
Now is a good time to switch to fish. It's just as expensive as beef, and half as satisfying. I find it difficult to cook, but that seems to be just me.
 
2021-10-20 7:57:45 AM  

bostonguy: Once in a while, I go a friend's place. We cook steak and watch TV.

Now, we cut the fat off the meat and give that to her dog. (We get cuts of short ribs that are roughly 35% fat.) The actual meat is too expensive. More for us!

/ CSB


Careful the dog doesn't get too much, it can be bad for their health.
 
2021-10-20 8:01:08 AM  
how about Goat?  Is Goat still cheap?

/Goat Meat: we eat it out of spite, really, because those ornery bastiges deserve it after eating my hat and kicking me in the nads
 
2021-10-20 8:03:41 AM  

question_dj: I find it difficult to cook, but that seems to be just me.


If only Fark had a Food tab where you could post a discussion on fish preparation and techniques... and given the variability in fish textures, not all fish are handled interchangeably (my fav failure was trying to grill a white fish that was too delicate to grill.  left half of it on the weber)
 
2021-10-20 8:04:44 AM  
Lately I've been so angry at corporations as a whole. Killing the planet and convincing consumers it's our fault for not recycling more when recycling plastics was never viable in the first place...TFA says companies are capitalizing on rising prices and trying to keep them high. Makes my punk ass want to become a spite-vegan. But I'm also stretched out and over scheduled ten ways to Sunday and meat makes a quick and easy meal for the family. But also my kids don't even like meat that much so it probably wouldn't be that hard...my husband would be the biggest obstacle and if he wants meat in his food that bad I could just be biatchy and tell him to make it himself. He already makes a killer vegetarian chilli.

Gonna go buy some stewed tofu from the Asian market and make stir fry for dinner now...
 
2021-10-20 8:11:33 AM  

frogmyte: . Makes my punk ass want to become a spite-vegan.


probably the BEST reason to vegan.

frogmyte: But I'm also stretched out and over scheduled ten ways to Sunday


ok, THIS is the first reason why you should be angry with our corporate overlords, and the first thing you should be up in arms about as you bring forward the revolution.

/don't worry, while you're fighting I can make a killer vegan "mac n cheese" with nutritional yeast and cashews as the creamy "cheese" sauce
//Hey, you know what else is really expensive? Cashews...
 
2021-10-20 8:13:16 AM  

bostonguy: Valter: render that fat

Uh, what does that mean?

/ not a cooking expert


Rendering fat is the process of reducing fat to a semi-liquid. Think of lard or beef tallow. But these are not the only kinds.

Liquid gold, butter of the gods, etc. Many names. One purpose:

Put it on the food while it cooks and dang that is nice.
 
2021-10-20 8:13:42 AM  

mekkab: question_dj: I find it difficult to cook, but that seems to be just me.

If only Fark had a Food tab where you could post a discussion on fish preparation and techniques... and given the variability in fish textures, not all fish are handled interchangeably (my fav failure was trying to grill a white fish that was too delicate to grill.  left half of it on the weber)


I am completely aware of the variability between fish. Because of this I normally just steam it, because when I try anything else, it's a total failure. Granted, my idea of a total failure is slightly over cooked. But there are just some techniques in the kitchen I just can't get regardless of how frequently I practice.
 
2021-10-20 8:15:43 AM  

frogmyte: Makes my punk ass want to become a spite-vegan.


And then you're going to tell anyone and everyone that you became a spite-vegan, right?
 
2021-10-20 8:16:49 AM  

question_dj: I feel so bad for that dogs pancreas.


discoballer: Careful the dog doesn't get too much, it can be bad for their health.


It's only once every two weeks at most.
 
2021-10-20 8:18:22 AM  

bostonguy: frogmyte: Makes my punk ass want to become a spite-vegan.

And then you're going to tell anyone and everyone that you became a spite-vegan, right?


Duh. What else would I use my megaphone collection for?
 
2021-10-20 8:28:10 AM  
In fact, my go-to answer to any question from now on is gonna be yelling "because corporations are killing the planet" through a megaphone.

"Hey frogmyte, why don't you eat meat?"
"Because corporations are killing the planet!"

"Damn, why you so sad all the time?"
"Because corporations are killing the planet!"

"W-what have you done?"
"BECAUSE CORPORATIONS ARE KILLING THE PLANET."
--wipes viscera from glasses--
 
2021-10-20 8:39:53 AM  

question_dj: mekkab: question_dj: I find it difficult to cook, but that seems to be just me.

If only Fark had a Food tab where you could post a discussion on fish preparation and techniques... and given the variability in fish textures, not all fish are handled interchangeably (my fav failure was trying to grill a white fish that was too delicate to grill.  left half of it on the weber)

I am completely aware of the variability between fish. Because of this I normally just steam it, because when I try anything else, it's a total failure. Granted, my idea of a total failure is slightly over cooked. But there are just some techniques in the kitchen I just can't get regardless of how frequently I practice.


This, unless it's fatty like salmon. I'll fry or grill salmon. Otherwise it's foil wrapped with water and some lemon juice and packet steamed in the grill.

Or beer battered. Heat oil, dredge, toss in oil wait till golden, pull.

Last dog almoat always got burger with his dinner, rescued 90 pound collie mutt and he made it to 13 before his hips failed him completely. It's fat protein and iron, better then the filler they put in most dog food. And *was* cheaper than the designer protein dog food.
 
2021-10-20 9:06:26 AM  
Bad time to be anemic.
 
2021-10-20 9:14:16 AM  
I can buy a half cow for $3.39/lb or rear quarter for $3.99/lb, that's butchered, vaccum sealed, and in the case of ground meat they'll even form patties with as much as I want. If your local grocery has gone as insane as mine ($9/lb for chuck!) and you have enough storage space for a few hundred pounds of frozen meat I highly suggest looking for a local full service butcher.
 
2021-10-20 9:17:12 AM  
I just bought a calf.

and i have an empty freezer.
 
2021-10-20 9:37:39 AM  

mekkab: frogmyte: . Makes my punk ass want to become a spite-vegan.

probably the BEST reason to vegan.

frogmyte: But I'm also stretched out and over scheduled ten ways to Sunday

ok, THIS is the first reason why you should be angry with our corporate overlords, and the first thing you should be up in arms about as you bring forward the revolution.

/don't worry, while you're fighting I can make a killer vegan "mac n cheese" with nutritional yeast and cashews as the creamy "cheese" sauce
//Hey, you know what else is really expensive? Cashews...


If you buy it from the supermarket. Try to find a Turkish or Italian market. They sell all kinds of nuts, including dark chocolate covered harissa almonds for practically wholesale prices.
 
2021-10-20 9:45:30 AM  
Local beef prices are insane in Iowa to the point where I haven't had a steak since...umm, hmm, what's a steak?

Chicken prices have jumped a bit, but not insane. Obviously cheaper to butcher a whole chicken on your own vs buying it already pre-butchered.

Switched to smoking pork shoulder/butts for my protein needs this past summer.
 
2021-10-20 9:56:00 AM  
Prices are going up because shareholder demands are never ending. As long as someone is willing to buy it at a higher price, they'll raise it. The pandemic has opened their eyes to just how much people will panic spend if you give them a semi-plausible story of a shortage, and that genie is not going back into the bottle again.
 
2021-10-20 10:27:06 AM  
Because we ran off all the farm labor?
 
2021-10-20 10:41:00 AM  

bigbadideasinaction: Prices are going up because shareholder demands are never ending. As long as someone is willing to buy it at a higher price, they'll raise it. The pandemic has opened their eyes to just how much people will panic spend if you give them a semi-plausible story of a shortage, and that genie is not going back into the bottle again.


In the mid to late 00's it was droughts affecting feed grain and producers culling the herds. Prices never recovered from that or even came close to the before.

I would expect these events to continually happen until the vulture hedge funds crash the farming economy.
 
2021-10-20 10:47:22 AM  

Valter: bostonguy: Valter: render that fat

Uh, what does that mean?

/ not a cooking expert

Rendering fat is the process of reducing fat to a semi-liquid. Think of lard or beef tallow. But these are not the only kinds.

Liquid gold, butter of the gods, etc. Many names. One purpose:

Put it on the food while it cooks and dang that is nice.


Fatwax: A Surprising Resource to Protect Your Gear
 
2021-10-20 10:55:20 AM  

bigbadideasinaction: Prices are going up because shareholder demands are never ending. As long as someone is willing to buy it at a higher price, they'll raise it. The pandemic has opened their eyes to just how much people will panic spend if you give them a semi-plausible story of a shortage, and that genie is not going back into the bottle again.


In other words, it's working as it's supposed to.
 
2021-10-20 11:08:39 AM  

question_dj: mekkab: question_dj: I find it difficult to cook, but that seems to be just me.

If only Fark had a Food tab where you could post a discussion on fish preparation and techniques... and given the variability in fish textures, not all fish are handled interchangeably (my fav failure was trying to grill a white fish that was too delicate to grill.  left half of it on the weber)

I am completely aware of the variability between fish. Because of this I normally just steam it, because when I try anything else, it's a total failure. Granted, my idea of a total failure is slightly over cooked. But there are just some techniques in the kitchen I just can't get regardless of how frequently I practice.


If it's a hard fish like catfish, I'll sometimes turn it into ceviche, no skill needed.
 
Ant
2021-10-20 11:14:00 AM  

question_dj: Now is a good time to switch to fish. It's just as expensive as beef, and half as satisfying. I find it difficult to cook, but that seems to be just me.


I'd rather have fish than beef most of the time, especially if we're talking about just a hunk of cooked meat on a plate. Most of the time when we buy steak, it ends up in beef stroganoff, inside tacos or burritos, or made into yakisoba. It's hardly ever just eaten as a steak
 
2021-10-20 11:17:30 AM  

Evil Mackerel: Valter: bostonguy: Valter: render that fat

Uh, what does that mean?

/ not a cooking expert

Rendering fat is the process of reducing fat to a semi-liquid. Think of lard or beef tallow. But these are not the only kinds.

Liquid gold, butter of the gods, etc. Many names. One purpose:

Put it on the food while it cooks and dang that is nice.

Fatwax: A Surprising Resource to Protect Your Gear


Interesting stuff!  I've made & used that mixture but with linseed oil instead of fat, which gave it more of a paste consistency but works well for both fabric and leather.  My biggest concern would be the smell attracting other animals but once rendered that fine maybe it doesn't have a smell?
 
2021-10-20 11:28:23 AM  

bigbadideasinaction: Prices are going up because shareholder demands are never ending. As long as someone is willing to buy it at a higher price, they'll raise it. The pandemic has opened their eyes to just how much people will panic spend if you give them a semi-plausible story of a shortage, and that genie is not going back into the bottle again.


Prices are going up because of supply issues.  It is  costing more to feed cows, it is costing more to transport the product, there is a labor supply issue, there are shutdown issues.  Higher input prices and lower supply with stable demand will result in higher prices in most cases.

Shareholders always want more profit, but there isn't always high beef inflation.  Food commodities are pretty volatile, milk cost more 6 years ago than it does today. So a year or two from now, beef may be falling in price.
 
2021-10-20 11:32:33 AM  
won't last.  a bunch of farmers were cutting there grain feed for silage this year because the crop was so bad.  feed prices are going to jump and farmers are going to need to dump a bunch of their stock this winter.   the processing might be the bottleneck that keeps food prices high though so if you can buy a steer from a farmer and find a local processor you might do well.
 
2021-10-20 11:33:18 AM  
Prices went up because of "crises" in the 70s and never came down. Saw thing happened a few times since. They will drop slightly, but get used to it. Now that we're used to the new higher procedures will stick there.
 
2021-10-20 11:58:27 AM  

mekkab: how about Goat?  Is Goat still cheap?

/Goat Meat: we eat it out of spite, really, because those ornery bastiges deserve it after eating my hat and kicking me in the nads


Have to see if there are any goats at Costco.
 
2021-10-20 12:21:49 PM  
a half arsed top sirloin was almost fourteen bucks at my market yesterday, wow and thanks but no.  went instead with some swai fillets, i like the taste and texture and it cooks up nicely, it was about 5 bucks a pound.

1 lb swai fillets, 3 or 4 peices.
2 large eggs.
a tbsp of milk.
salt, pepper, garlic and onion powder, cayenne powder, whatever spices you like.
1.5 cups instant mashed potatoes.
1.5 cups ap flour.
frying oil, bacon grease

whirl the flour, spices,and potatoes dry in a blender, put in a bowl.
scramble the eggs in another bowl with a tbsp of milk, add pepper and cayenne to taste.
soak the filets in the egg mixture, let come to room temp, 10 or 15 minutes.

in a suitable pan, heat some corn oil and bacon grease, get it good and hot. dip fish in flour mix to coat, put immediately into fry pan. follow with second filet, don't crowd the pan. fry 4 or 5 minutes one side til golden brown, flip once, 2 or 3 minutes on the other side, transfer to towel to drain. follow with other filets.

serve with what you like sauce wise, i like it just as it comes out of the pan, nothing else needed cept some greens or a veggie...
 
2021-10-20 12:43:07 PM  

Axeofjudgement: question_dj: mekkab: question_dj: I find it difficult to cook, but that seems to be just me.

If only Fark had a Food tab where you could post a discussion on fish preparation and techniques... and given the variability in fish textures, not all fish are handled interchangeably (my fav failure was trying to grill a white fish that was too delicate to grill.  left half of it on the weber)

I am completely aware of the variability between fish. Because of this I normally just steam it, because when I try anything else, it's a total failure. Granted, my idea of a total failure is slightly over cooked. But there are just some techniques in the kitchen I just can't get regardless of how frequently I practice.

This, unless it's fatty like salmon. I'll fry or grill salmon. Otherwise it's foil wrapped with water and some lemon juice and packet steamed in the grill.

Or beer battered. Heat oil, dredge, toss in oil wait till golden, pull.

Last dog almoat always got burger with his dinner, rescued 90 pound collie mutt and he made it to 13 before his hips failed him completely. It's fat protein and iron, better then the filler they put in most dog food. And *was* cheaper than the designer protein dog food.


Yeah, the specialty dogfood is crazy expensive.

One of ours is allergic to the farking planet, so she has to eat hydrolyzed protein kibble. That shiat is literally $4/lb. It would almost always be cheaper to feed her chicken breast, if she could eat it without the ensuing digestive problems.

And of course, she's 70 lbs and built like a brick shiathouse that was built from crumbled skeletons of lesser brick shiathouses. So she uh...goes through a lot of food.


Oh, and the halal butcher I frequent had 85/15 ground beef on sale for $3.50/lb when I was there Friday, so I've got quite a few lbs of that in the freezer now.

And like someone said earlier in the thread, pork shoulder used to be my go-to cheap cut for lots of meals, but damned if pork hasn't gone up by a MUCH larger percentage than beef has around here. I used to routinely get shoulders on sale for $1 to $1.50/lb. Now the "sale" price is $3/lb.
 
2021-10-20 12:59:03 PM  
Because steak (and other real food) is for the Best People. You poors can eat your infinity & beyond burger and lab grown whatever.
 
2021-10-20 1:05:10 PM  

olrasputin: Axeofjudgement: question_dj: mekkab: question_dj: I find it difficult to cook, but that seems to be just me.

If only Fark had a Food tab where you could post a discussion on fish preparation and techniques... and given the variability in fish textures, not all fish are handled interchangeably (my fav failure was trying to grill a white fish that was too delicate to grill.  left half of it on the weber)

I am completely aware of the variability between fish. Because of this I normally just steam it, because when I try anything else, it's a total failure. Granted, my idea of a total failure is slightly over cooked. But there are just some techniques in the kitchen I just can't get regardless of how frequently I practice.

This, unless it's fatty like salmon. I'll fry or grill salmon. Otherwise it's foil wrapped with water and some lemon juice and packet steamed in the grill.

Or beer battered. Heat oil, dredge, toss in oil wait till golden, pull.

Last dog almoat always got burger with his dinner, rescued 90 pound collie mutt and he made it to 13 before his hips failed him completely. It's fat protein and iron, better then the filler they put in most dog food. And *was* cheaper than the designer protein dog food.

Yeah, the specialty dogfood is crazy expensive.

One of ours is allergic to the farking planet, so she has to eat hydrolyzed protein kibble. That shiat is literally $4/lb. It would almost always be cheaper to feed her chicken breast, if she could eat it without the ensuing digestive problems.

And of course, she's 70 lbs and built like a brick shiathouse that was built from crumbled skeletons of lesser brick shiathouses. So she uh...goes through a lot of food.


Oh, and the halal butcher I frequent had 85/15 ground beef on sale for $3.50/lb when I was there Friday, so I've got quite a few lbs of that in the freezer now.

And like someone said earlier in the thread, pork shoulder used to be my go-to cheap cut for lots of meals, but damned if pork hasn't gone up by a MUCH larger percentage than beef has around here. I used to routinely get shoulders on sale for $1 to $1.50/lb. Now the "sale" price is $3/lb.


Same butcher I mentioned above has butt for $1.89/lb, but baby backs are freaking $6/lb which is insanely high.
 
Ant
2021-10-20 1:11:23 PM  

Axeofjudgement: Otherwise it's foil wrapped with water and some lemon juice and packet steamed in the grill.


Try salt and pepper, butter, lemon, and fresh rosemary sprigs inside the packet
 
2021-10-20 1:24:05 PM  

robodog: Same butcher I mentioned above has butt for $1.89/lb, but baby backs are freaking $6/lb which is insanely high.


Yeah, pork ribs of all varieties have been quite pricey here too. It really has just been pork in general--I can't think of a cut that hasn't gone up significantly. Even those ubiquitous shrink-wrapped tenderloins.
 
2021-10-20 2:15:36 PM  

frogmyte: Lately I've been so angry at corporations as a whole. Killing the planet and convincing consumers it's our fault for not recycling more when recycling plastics was never viable in the first place...TFA says companies are capitalizing on rising prices and trying to keep them high. Makes my punk ass want to become a spite-vegan. But I'm also stretched out and over scheduled ten ways to Sunday and meat makes a quick and easy meal for the family. But also my kids don't even like meat that much so it probably wouldn't be that hard...my husband would be the biggest obstacle and if he wants meat in his food that bad I could just be biatchy and tell him to make it himself. He already makes a killer vegetarian chilli.

Gonna go buy some stewed tofu from the Asian market and make stir fry for dinner now...


I like meat but I've cut back a lot. Red meat isn't very healthy anyway, and yes, I have enjoyed many hamburgers and steaks. I've learned how to make veggies tasty and there are plenty of combinations of salads. I don't even use creamy salad dressing anymore. I used to use this for veggie chili in the '90s but this winter I'm going to try different methods. BTW, unless they changed the recipe, that box chili isn't bad at all.

ipcdn.freshop.comView Full Size
 
2021-10-20 2:21:48 PM  

robodog: I can buy a half cow for $3.39/lb or rear quarter for $3.99/lb, that's butchered, vaccum sealed, and in the case of ground meat they'll even form patties with as much as I want. If your local grocery has gone as insane as mine ($9/lb for chuck!) and you have enough storage space for a few hundred pounds of frozen meat I highly suggest looking for a local full service butcher.


Damn, that's high! It's $4.39 lb. at King Soopers.
 
2021-10-20 4:33:23 PM  

robodog: olrasputin: Axeofjudgement: question_dj: mekkab: question_dj: I find it difficult to cook, but that seems to be just me.

If only Fark had a Food tab where you could post a discussion on fish preparation and techniques... and given the variability in fish textures, not all fish are handled interchangeably (my fav failure was trying to grill a white fish that was too delicate to grill.  left half of it on the weber)

I am completely aware of the variability between fish. Because of this I normally just steam it, because when I try anything else, it's a total failure. Granted, my idea of a total failure is slightly over cooked. But there are just some techniques in the kitchen I just can't get regardless of how frequently I practice.

This, unless it's fatty like salmon. I'll fry or grill salmon. Otherwise it's foil wrapped with water and some lemon juice and packet steamed in the grill.

Or beer battered. Heat oil, dredge, toss in oil wait till golden, pull.

Last dog almoat always got burger with his dinner, rescued 90 pound collie mutt and he made it to 13 before his hips failed him completely. It's fat protein and iron, better then the filler they put in most dog food. And *was* cheaper than the designer protein dog food.

Yeah, the specialty dogfood is crazy expensive.

One of ours is allergic to the farking planet, so she has to eat hydrolyzed protein kibble. That shiat is literally $4/lb. It would almost always be cheaper to feed her chicken breast, if she could eat it without the ensuing digestive problems.

And of course, she's 70 lbs and built like a brick shiathouse that was built from crumbled skeletons of lesser brick shiathouses. So she uh...goes through a lot of food.


Oh, and the halal butcher I frequent had 85/15 ground beef on sale for $3.50/lb when I was there Friday, so I've got quite a few lbs of that in the freezer now.

And like someone said earlier in the thread, pork shoulder used to be my go-to cheap cut for lots of meals, but damned if pork ...


Never understand why people buy baby back ribs. Get the spare (St. Louis) ribs for half the price and more meat.
 
2021-10-20 4:51:48 PM  

majestic: Never understand why people buy baby back ribs. Get the spare (St. Louis) ribs for half the price and more meat.


Interesting! Here in Israel, people usually buy what Americans call short ribs. But butchers have every cut available, of course.

What is the difference between short ribs and baby back ribs and spare ribs?

(Asking in terms of beef, not pork.)
 
2021-10-20 4:57:42 PM  

bostonguy: majestic: Never understand why people buy baby back ribs. Get the spare (St. Louis) ribs for half the price and more meat.

Interesting! Here in Israel, people usually buy what Americans call short ribs. But butchers have every cut available, of course.

What is the difference between short ribs and baby back ribs and spare ribs?

(Asking in terms of beef, not pork.)


https://www.eater.com/2019/9/14/20865​4​39/whats-the-difference-between-baby-b​ack-spare-ribs

Around here, BB ribs are at least twice as much as spare ribs. It just seems stupid to me to buy less flavorful meat for more money just because they are "prettier".
 
2021-10-20 6:51:11 PM  

vudukungfu: I just bought a calf.

and i have an empty freezer.



My half-cow is hanging at the butcher right now.
 
2021-10-20 7:45:48 PM  
Good to know a butcher and get your meat at wholesale. Just scored half a dozen NY strip roasts(prime) cut and vacuum sealed for 11 bucks a pound. Two bucks more than last year, but for 10 bucks a steak, pretty good deal.
 
2021-10-20 10:06:58 PM  
Meatpacking companies' profits soared during the pandemic-for instance, Tyson Foods reported a net income of $753 million in the third quarter of 2021, up from $526 million the same period last year.
The US Agriculture and Justice departments said they are investigating whether the big four meatpacking companies-Tyson Foods, JBS, National Beef, and Cargill, which control 85% of the beef market, collectively-are fixing or manipulating prices.

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