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Cattle Boards
NCBA, R-CALF, COOL, USDA (No Politics!)
COOL ain't coming back
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<blockquote data-quote="cbcr" data-source="post: 1568041" data-attributes="member: 16303"><p>How many of the big packing plants have foreign ownership? </p><p></p><p>We have visited with grocery stores that would like to have a more LOCAL source with known origin of their meat. There are USDA processing plants around but capacity to be able to process a number of animals to supply that need is an issue.</p><p></p><p>Another issue, most grocery stores don't buy whole carcasses. They may buy more brisket or more steaks and hamburger. What they buy depends on the time of year and what sells in their stores. So being able to market all the cuts from whole carcasses would be challenging.</p><p></p><p>As one buyer ask me one time, "where can I get 5 boxcars of beef a week"? They would like to have a better source, but the amount they need would be a problem. Many grocery stores are part of a chain or a buying group and are not allowed to source their own meat.</p><p></p><p>We all want products including food that we purchase to be cheap, but be able to market what we produce for more. But, most consumers, even though they are cost conscious, they also want quality (the best they can buy) and most are interested in where their food is from.</p><p></p><p>Most grocery stores don't make very much money on meat or even grocery products. The supplier and other middlemen is who makes most of the money. The farmer and the grocer on either end don't receive a fair share of the pie.</p><p></p><p>If solutions to the issues mentioned above could be figured out, it would not only benefit farmers but consumers could probably still have a more affordable product.</p><p></p><p>Seeing the prices in the store for various cuts of meat, what would the value of a carcass be at those prices vs what the farmers receives.</p></blockquote><p></p>
[QUOTE="cbcr, post: 1568041, member: 16303"] How many of the big packing plants have foreign ownership? We have visited with grocery stores that would like to have a more LOCAL source with known origin of their meat. There are USDA processing plants around but capacity to be able to process a number of animals to supply that need is an issue. Another issue, most grocery stores don't buy whole carcasses. They may buy more brisket or more steaks and hamburger. What they buy depends on the time of year and what sells in their stores. So being able to market all the cuts from whole carcasses would be challenging. As one buyer ask me one time, "where can I get 5 boxcars of beef a week"? They would like to have a better source, but the amount they need would be a problem. Many grocery stores are part of a chain or a buying group and are not allowed to source their own meat. We all want products including food that we purchase to be cheap, but be able to market what we produce for more. But, most consumers, even though they are cost conscious, they also want quality (the best they can buy) and most are interested in where their food is from. Most grocery stores don't make very much money on meat or even grocery products. The supplier and other middlemen is who makes most of the money. The farmer and the grocer on either end don't receive a fair share of the pie. If solutions to the issues mentioned above could be figured out, it would not only benefit farmers but consumers could probably still have a more affordable product. Seeing the prices in the store for various cuts of meat, what would the value of a carcass be at those prices vs what the farmers receives. [/QUOTE]
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NCBA, R-CALF, COOL, USDA (No Politics!)
COOL ain't coming back
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