~SH~ said:
Elementary: "SH, you keep bringing up things that have little or no relevance."
Atta boy, accuse others of your exact MO!
Elementary: "Your flat iron steak is an example of that. How much more value does the flat iron steak bring to the value of the beef carcass and why do you want to give credit to packers for this "innovation" that Jim James and every good butcher in America knew about over 25 years ago?"
The flat iron steak is one example of adding value to the carcass that is passed on to the producer. 10 minute microwavable products is another. Cryovac aging is another.
Nowhere did I give packers credit for this innovation. Yet another lie from you. The beef checkoff funded research on seperation of meat muscles led to it's discovery or rediscovery and it's promotion and popularity.
I never said the flat iron steak was the salvation of this industry, I simply stated that it is one more way to add value to the carcass to increase the profitability of the producer.
Elementary: "Do we continually have to make up stuff to show how good these packers are?"
You won't back that allegation up any more than you have ever backed any allegation up. More cheap talk!
Elementary: "Add it up, the flat iron does not make that much of a difference."
Every value added product adds up to more profitability for producers.
Elementary: "Imported Australian beef brings the producer's price down much more than the flat iron brings it up."
That is a bold faced lie!
Adding value to our surplus 50/50 trim by blending cheap imported lean trimmings to it is a value added situation for U.S. producers.
PORTRAYED YOUR COMPLETE IGNORANCE AGAIN!
Take this one item and defend it. Bring your proof. Show everyone here that you can bring more to the table than cheap talk. You won't because you can't. You're totally empty to defend your position.
Elementary: "(I haven't done the actual numbers on that......."
That's obvious!
Elementary: "The arguments you bring up in the economic analysis are based on false assumptions. They are elementery mistakes that you dodge from everytime you are confronted. "Prove it!" is your answer when someone pins you on a logical assertion. "The burden of proof is on the accuser!""
More cheap talk to defend the factually defenseless!
DENY, DISCREDIT, DIVERT, DECEIVE!
You've never brought anything to the table to support your positionn other than "THEORY", "OPINION", "CONJECTURE" and "SUPPOSITION".
You are a complete phony!
Elementary: "The fact is that with captive supplies, all of the regular price signals the market can produce can and Pickett proved to a jury, are manipulated downwards."
More unsubstantiated cheap talk.
Meanwhile, as Elementary the ignorant continues to spew his baseless unsupported allegations of market power and market manipulation, live cattle prices continue to track with boxed beef price despite him.
What a complete phony!
~SH~
Okay, SH, How much value did the flat iron cut out bring to a producer?
Forget the fact that the "flat iron" was not an invention of the Packers, it was the invention of God. Packers just put a french name to it. Jim James was a little more humble than the packer backers.
{Econ, who claimed the packers invented the Flat Iron steak? I believe it was "born" out of the research to determine the various characteristics of the different muscles comprising the shoulder clod, THEN developing methods of isolating the more tender parts economically, THEN convincing meat cutters to do so.
The details may be listed under the "Research" tab on the www.beef.org website if you are interested in checking the facts. Or simply email
[email protected] and ask. You will get the details.
Humility may be a good character reference, however, the CBB and Beef Checkoff leaders and staff are charged with marketing beef. Humility is a nice personality trait, but confidence and justifiable pride in the product is necessary in marketing the better beef products developed by the checkoff.
Actually, some packers may have spent some of their own money in the development and marketing of some of the new beef products, too. You can ask Monte Reese about that when you call him to check out the Flat Iron details. You did say you are on this site to learn, didn't you?
BTW, what is "french" about the name "Flat Iron"? MRJ}
Did the flat iron bring 1 cent per lb. more?
The cryovac you bring up is just another excuse of reducing quality. You are probably aware that dry aging (which is my preferred way to a better product) does not benefit the lower choice or select near as much as high choice and prime. Granted, not all of us need to buy high choice or prime. Some would rather eat chicken. The cryovac argument is just a substitute for dry aging and a poor one at that, if you ask this consumer. There are reasons beef have lost market share to the other proteins and some of those reasons are found in the "efficiency" that you proclaim as positive.
When I eat a piece of meat, I want value in that meat, whether it is a chuck roast, a brisket, a sirloin, or any of the last part that goes over the fence. I have noticed a reduced ability of the big packers to be able to mass produce this value in the last few years and it is really coincidental that it follows on the claims of cattle producers like Pickett that their higher grading meat was discriminated against in the market. Robert Mac has shown that the marketing ability of Tyson and Swift is much better in the substitutes to beef that they own. Numbers prove it. The cattle industry, no wait, the meats industry, has been taken on a ride and it has been going downhill for producers and in the long run, for consumers.
It is time for everyone to wake up to that fact.