Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
NCBA, R-CALF, COOL, USDA (No Politics!)
Should the USA beef market expand exports?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="BC" data-source="post: 1823607" data-attributes="member: 67"><p>That article explains why we import a type of beef we do not produce enough of. I am old enough to remember back in the 70's and early 80's when we produced 58% to 60% prime and choice carcasses. The choice/select spread was $6 to $8 per cwt on carcasses. Today, we are producing 78 to 82% prime/choice carcasses and the choice/select spread in $25+ per cwt. on carcasses. That is a lot of 50/50 lean to fat trim that needs some extremely lean to blend to make 80/20 hamburger. If you cut off imports, the cattle producer will not see any increase in price because the labor to pay for a 80/20 trim (that is desired by US hamburger eating consumers) will come off the producers paycheck. The American consumer is only willing to pay so much for a burger.</p></blockquote><p></p>
[QUOTE="BC, post: 1823607, member: 67"] That article explains why we import a type of beef we do not produce enough of. I am old enough to remember back in the 70's and early 80's when we produced 58% to 60% prime and choice carcasses. The choice/select spread was $6 to $8 per cwt on carcasses. Today, we are producing 78 to 82% prime/choice carcasses and the choice/select spread in $25+ per cwt. on carcasses. That is a lot of 50/50 lean to fat trim that needs some extremely lean to blend to make 80/20 hamburger. If you cut off imports, the cattle producer will not see any increase in price because the labor to pay for a 80/20 trim (that is desired by US hamburger eating consumers) will come off the producers paycheck. The American consumer is only willing to pay so much for a burger. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
NCBA, R-CALF, COOL, USDA (No Politics!)
Should the USA beef market expand exports?
Top