Not sure I put much value on the opinion of a chef / restaurateur who has to return meat to the butcher because his break even point was $65 per plate. Both because he didn't know that before hand, and because he is buying wholesale grass feed strip loin that costs so much that he needs $65 to make money on an 8 oz portion.  

Part of the problem is that people have become preoccupied (out of irrational fear, misinformation, or attempt to be "hip") with paying for the labels put on meat and vegetables with little actual understanding of how food is produced or how the labels impact the food.