PORKER said:Rkaiser has already posted a comment on another forum that indicates that the importing packers are using the "cheaper" meat to use when competing against non importers. Whose interest is that in?
THEIR Stockholders and themselves.
Econ101 said:I just want to ask a couple of questions without getting nasty.
Is it the cattleman's job to make sure that he is getting such a low price that all poor people can afford to buy his product or is it society's job (govt.) to make sure that there are more opportunities in the economy so that people can earn enough money to buy whatever it is they want to buy?
Econ101 said:Rkaiser has already posted a comment on another forum that indicates that the importing packers are using the "cheaper" meat to use when competing against non importers. Whose interest is that in? Does it help producer outfits like Big C and Robert Mac's butchering source? Without these competitors for the beef producers sell, producers like you will get a lower price. Agman almost (I could have baited it out of him) brought up the fact that imports are a net benefit to the economy. This assertion has some important clarifications that must be made. It is in the interest of consumers and the packers that import it. Domestic producers must compete with it and so must the non-importing packing plants. For both those groups it is a negative, no matter what Agman may lead you to believe.
Econ101 said:As you go down in the quality (fat) grade in beef, you bring down the tenderness and palatability. While a sirloin steak may make good grilling from a choice steer, the same steak from a low select my be suited only for hamburger. This is one of the reasons for the higher price for choice cattle. Sure you get more trim off a choice than a select, but you also get cuts that are usable and saleable from the rest of the hanging meat.
Econ101 said:Robert Mac may want to argue the benefits of brahman cattle down in Florida and the deep hot south, and they are benefical for those climates for production, but you must also breed some of the "negative" characteristics out. You can do that. Brangus bulls, Santa Gertrudis, and some of the King Ranch type cattle (Way south Texas) are some examples of doing this. Robert Mac, any comments on this?
Econ101 said:By the way, we used to drive the pickup around the field trying to get the brahman bull my grandfather had to attack us. I called it field rodeo. My cousin said once he rolled the old pickup. The animal was a magnificant bull.
To survive, beef producers need to ensure they’re getting the MARKET price, or better. For doing things better, there are opportunities to beat the market. There have never been more opportunities to prosper in the beef industry than there are now. Opportunities exist today to provide an acceptable beef product at all price points. Your production suggestion of grinding only whole muscle, native carcasses forces even more customers to cheaper protein sources.
To be technically correct, you might want to have a discussion with your Animal Science 101 buddies down the hall. Marbling indicates quality grades, fat (as you describe) doesn’t. You might also want to revisit what happens with low Select sirloin steaks. Due to high cost, very few, if any major retailers will be spending the extra money for select sirloins for the grinder. Composit loin primals on Wednesday per USDA http://www.ams.usda.gov/mnreports/lm_xb403.txt suggest Select primal loins at $194.04/cwt, Ribs at $215.49/cwt. Too expensive for ground beef.
What are these “negative” characteristics? If your suggestion is these are our home grown ground beef candidates, consider these cattle types do make up a percent of inventory in TX / OK feedlots today. They sometimes get the same cash price as the English bred cattle. I doubt their owners will want to sell at discount.
Grandpa must not of caught you. Otherwise, he would’ve beaten some sense into you.
Jason said:It is pretty hard for an economist to argue numbers beefman. :lol:
COW AND BULL CARCASS, BONELESS PROCESSING BEEF, CUTTER COW CUTOUT
The holiday interrupted week forced many packers to the sell their inventories at mostly steady prices in order to keep their supplies current. Product for weekend and early next week delivery traded at a higher price level due to limited availability. Trade was slow to moderate mid-week as many grinders had already filled most of their demand on contracted or formulated base trading. Reported volume on the lower lean percentage items was light at unevenly steady prices. Import boneless beef prices were mostly steady in very slow market activity. West Coast bull meat continued to trade at a premium to East Coast due to limited offerings. Supplies continued to increase as many grinders were still substituting their needs with cheaper priced fresh domestic boneless beef. Cow cuts prices continued to be under pressure, trading lower on a light demand and moderate to heavy offerings. Middle meats experienced the most decline due to light seasonal demand. The 100% lean items traded mostly lower on light to moderate demand and offerings.
Lean boneless beef 92-94% not established; 90% firm to 1.50 higher; 85% 3.00 to 7.00 lower; 81% not established; 75% 1.00 to 2.00 higher; 73% not established; 65% firm to 4.00 higher. 100% lean items as of Wednesday were lower.
The Cutter cow carcass gross cut out value for Wednesday, November 23, 2005 was estimated at 101.74 per cwt., up 0.15 from a week ago Friday.