Herefords.US
Well-known member
Did anyone, beside me, watch the J & N Ranch Sale yesterday? The ranch owner made an interesting speech at the beginning of the sale! Your thoughts on the comments he made?
George
George
Sales hype!Herefords.US":dhpxds5y said:In summary - "Eventually, ALL Herefords will be black!"
Herefords.US":299up56n said:In summary - "Eventually, ALL Herefords will be black!"
He made a pretty good case! Especially if the Angus folks keep allowing any cattle with a "black hide" to keep jumping on their CAB bandwagon.
George
Herefords.US":3ho00h8p said:In summary - "Eventually, ALL Herefords will be black!"
He made a pretty good case! Especially if the Angus folks keep allowing any cattle with a "black hide" to keep jumping on their CAB bandwagon.
George
Hereford76":bgo0zhky said:my thoughts - makes me wonder what our assoc leadership is waiting for. we have the data and tools to make black herefords a non issue along with the "cherry picking" of our cattle to cab. but to me it looks like we are just going to sit back and watch it happen. i'll say it again - what would substituting select for choice do for the beef industry overall? and think about that before you go ahead and school me on it. the industry for sure and with the economy maybe the consumer is ready.
Frankie":3c49wo5l said:Hereford76":3c49wo5l said:my thoughts - makes me wonder what our assoc leadership is waiting for. we have the data and tools to make black herefords a non issue along with the "cherry picking" of our cattle to cab. but to me it looks like we are just going to sit back and watch it happen. i'll say it again - what would substituting select for choice do for the beef industry overall? and think about that before you go ahead and school me on it. the industry for sure and with the economy maybe the consumer is ready.
Well, you're going to educate me on this. Every beef survey I ever saw showed consumers chosing Choice beef over Select beef. Do you think calling Select "Choice" would make people like it better?
We tried that when the USDA lowered grading standards and beef consumption tanked. I haven't seen a graph, but I wouldn't be surprised in beef consumption has pretty well followed the increase in CAB being sold. I do think CAB has helped consumers identify higher quality beef. It's certainly spawned dozens of branded beef programs (including CHB) that consumers can use to select the beef that best satisfies them, from Laura's Lean and Nolan Ryan to CAB.
Frankie":mgpov6f1 said:Heck, I'd think YOU would appreciate that. :lol:
Hereford76":3u6tu2nh said:Frankie":3u6tu2nh said:Hereford76":3u6tu2nh said:my thoughts - makes me wonder what our assoc leadership is waiting for. we have the data and tools to make black herefords a non issue along with the "cherry picking" of our cattle to cab. but to me it looks like we are just going to sit back and watch it happen. i'll say it again - what would substituting select for choice do for the beef industry overall? and think about that before you go ahead and school me on it. the industry for sure and with the economy maybe the consumer is ready.
Well, you're going to educate me on this. Every beef survey I ever saw showed consumers chosing Choice beef over Select beef. Do you think calling Select "Choice" would make people like it better?
We tried that when the USDA lowered grading standards and beef consumption tanked. I haven't seen a graph, but I wouldn't be surprised in beef consumption has pretty well followed the increase in CAB being sold. I do think CAB has helped consumers identify higher quality beef. It's certainly spawned dozens of branded beef programs (including CHB) that consumers can use to select the beef that best satisfies them, from Laura's Lean and Nolan Ryan to CAB.
then why does CHB beef a select brand win every taste test. I've read stuff that basically says hereford beef eats as good as select as Certified "black hided" beef does at choice. i've read stuff that says there are differences in how a herford lays fat into the muscle different than that of "Angus" that is not accounted for in our current grading system. but even if that was all gospel.... how much energy, how much corn would the industry save selling select... how much more would average kill weights drop and the turn over in a feedlot shorten. how much fat could we trim? would the angus breed have lost its do-ability reaching the grading quality capabilities under our current system? i don't have my hands on the data i am talking about but i will try and get it monday. go ahead - let me have it.
Herefords.US":1hrpxn5w said:Frankie":1hrpxn5w said:Heck, I'd think YOU would appreciate that. :lol:
I do, frankie!
The question is where this goes in the future.
Is the word "Angus" going to be associated with a breed? Or is it going to become primarily associated to a beef product of a certain standard and quality and the underlying breed(s) is really unimportant.
You know I've stayed out of these CAB discussions in the past, but I'd say you Angus guys hold a majority of the chips. Are you going to continue sharing the wealth with any old black-hided cattle breeder - regardless of breed - because their cattle can grade and qualify for the CAB program and other Angus based programs? Or are you going to demand tighter restrictions, in regard to the genetic and breed make-up, for the cattle that can qualify for these premium programs?
If you're going to continue to share the wealth, I'd say Black Herefords might be worth looking at! Either way, I'd say the Hereford folks ought to be working on their beef marketing programs.
I didn't see averages, but their Black Hereford bulls sold well...certainly for a good bit more than comparable red Hereford bulls of that quality would sell for...and the females really sold high!
George
Since we raise Red Angus I thought it would be a bit snotty of me to bring it up, glad you didHerefords.US":2q9yc6rr said:And, Dun, the obvious counter to his argument is the success that Red Angus have enjoyed over the past few years.
George
Frankie":4qoxezfr said:Let you have what? You're the one throwing out mysterious comments about "substituting" Select for Choice. If you want to take Hereford studies and reports at face value, go for it. I'll simply point out that CAB sold well over half a billion pounds of product last year. How much did CHB sell? I'll point out that consumers pay more of their hard earned dollars for Choice beef over Select. Why? Because it tastes better. Before the influx of Continental cattle, beef was king. A few years of lower quality beef, the packers asked the USDA to lower grading standards and beef consumption dropped. I'm not saying that's the only reason, but I strongly believe it was a driving force.
Do you think consumers care what it costs us to get an animal to grade Choice? You're apparently ignoring where the money comes from that you put in your pocket. It comes from consumers who buy beef at the supermarket or the restaurant. Some producers look for ways to cut costs; others also look for a way to add value to their product
Hereford76":1mflx0g1 said:i'd rather just use the right black bull terminal and not screw with my cows. i don't need to read an ultrasound report, kill sheet, or whatever to pick out the cattle at home that excel in carcass quality. i can see it visually, i can see it in cow bcs scores at wean, i can see it in the face of the cows that stand in the corner of the winter pasture begging me to feed them, i can see it in the list of cows that makes up the 1.5% dry on average. i think our breed has acceptable carcass quality where it is. it doesn't take an exceptional herd to meet REA/CWT of atleat 100 or to grade high select low choice.