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Who is the real enemy of cattle/beef producers?

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mrj

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For those cattle producers who realize we ARE producing beef:

When are we US cattle/beef producers going to realize that other cattle producers, wherever they live, are not the real "enemy"?

Until that happens, how can we possibly have a viable cattle industry?

The fast food chains are taking advantage of the fact that most chicken consumption in the USA is taking place in their establishments. This was clearly demonstrated by a recent news story about a chicken promo at McDonald's restaurants. One person quoted in the story, from Burger King, I believe, made the comment that chicken still is perceived to be the healthy choice.

He ignored the fact that most chicken still is served breaded and fried, definitely not the "healthy" way to serve it! Also totally ignored was the fact that the nutrient density of beef makes it a far better choice for good health than is chicken served in its naturally bland state with NO skin, fat, or breading necessary to give it any possible flavor.

Chicken is only the most prevalent competition for the consumers protein choice. Soy businesses are working diligently on research, government favor (via school lunches and favorable placement in "health" recommendations), to replace animal proteins, and pork, lamb, and fish producers are all vying to improve and increase their position with consumers.

We in the beef business, from cattle producer all the way through the systems to the consumer, need desperately to work together to, first do the research, and follow through on the actions necessary to prove beef safety and nutrient composition, then to communicate that information to health and food service professionals and media sources, and finally to the consumers.

We need, at the same time, to improve the quality of our beef where needed, advertise the product, and demonstrate a unified industry committed to the excellence of our beef product.

Instead of attempting to place blame on others in the industry and actually attempting to tear apart the system that made our beef quality and safety the envy of the world, wouldn't it make sense to work together to improve on that fact and position ourselves to remain the supplier of choice to the growing world population far into the future.

MRJ
 

Manitoba_Rancher

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well said MRJ! Both countries need to work together and stop bickering about whos beef is safer as this is hurtin both countries images towards consumers.
 

HAY MAKER

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MRJ said:
For those cattle producers who realize we ARE producing beef:

When are we US cattle/beef producers going to realize that other cattle producers, wherever they live, are not the real "enemy"?

Until that happens, how can we possibly have a viable cattle industry?

The fast food chains are taking advantage of the fact that most chicken consumption in the USA is taking place in their establishments. This was clearly demonstrated by a recent news story about a chicken promo at McDonald's restaurants. One person quoted in the story, from Burger King, I believe, made the comment that chicken still is perceived to be the healthy choice.

He ignored the fact that most chicken still is served breaded and fried, definitely not the "healthy" way to serve it! Also totally ignored was the fact that the nutrient density of beef makes it a far better choice for good health than is chicken served in its naturally bland state with NO skin, fat, or breading necessary to give it any possible flavor.

Chicken is only the most prevalent competition for the consumers protein choice. Soy businesses are working diligently on research, government favor (via school lunches and favorable placement in "health" recommendations), to replace animal proteins, and pork, lamb, and fish producers are all vying to improve and increase their position with consumers.

We in the beef business, from cattle producer all the way through the systems to the consumer, need desperately to work together to, first do the research, and follow through on the actions necessary to prove beef safety and nutrient composition, then to communicate that information to health and food service professionals and media sources, and finally to the consumers.

We need, at the same time, to improve the quality of our beef where needed, advertise the product, and demonstrate a unified industry committed to the excellence of our beef product.

Instead of attempting to place blame on others in the industry and actually attempting to tear apart the system that made our beef quality and safety the envy of the world, wouldn't it make sense to work together to improve on that fact and position ourselves to remain the supplier of choice to the growing world population far into the future.

MRJ


I agree with you MRJ,and IM sure we all wish it to be that simple.But like the ole saying goes first things first ,EXPORTS,M COOL,CAPTIVE SUPPLY REFORM ACT,and then tranquillity.................good luck
 

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