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Food for thought on cattle breeding preferred by feedlots
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<blockquote data-quote="AudieWyoming" data-source="post: 734705" data-attributes="member: 13669"><p>I have to say, whether because of the branded beef programs, CAB, more retained ownership or whatever, there is much better information transfer between the beef production segments today. </p><p></p><p>30 years ago when we were trying to educate ourselves about the kind of beef we were producing, and what type of animal the packers wanted, the only way to find out feedlot performance was to feed them yourself, and the kill data was the packing house's trade secret. You just couldn't get <u>any</u> kind of feedback from the packer buyers with a gun or bushel of cash.</p><p></p><p>Everyone <strong><u>thinks</u></strong> they are producing all top performing, high choice carcasses and their neighbors, or some other state is producing all the junk cattle. I can tell you there are far more cases of people who "have been producing the right kind of cattle forever" that decided to retain ownership to capture some of that value, and come back with their tail between their legs than ever confirmed that their calves were making money for everybody but the guy who owned the cow. </p><p></p><p>The packing houses have always known how many loads of high grading cattle they need each week or month,</p><p>they just sorted them off the chain. If their cattle buyers had to give another $.50 or $1.00 to get enough high percentage loads they could make it up with less sorting. The rest of the cattle are just to keep the chain moving.</p><p></p><p>The problem is beef is still a commodity based on the average. If the grid qualifiers are getting a premium the discounts are losing it and the average carcass price for the week is still the same. The higher end Restaurant Trade is still getting the same better cuts they have always gotten, and the majority is still commodity beef.</p><p>@</p></blockquote><p></p>
[QUOTE="AudieWyoming, post: 734705, member: 13669"] I have to say, whether because of the branded beef programs, CAB, more retained ownership or whatever, there is much better information transfer between the beef production segments today. 30 years ago when we were trying to educate ourselves about the kind of beef we were producing, and what type of animal the packers wanted, the only way to find out feedlot performance was to feed them yourself, and the kill data was the packing house's trade secret. You just couldn't get [u]any[/u] kind of feedback from the packer buyers with a gun or bushel of cash. Everyone [b][u]thinks[/u][/b] they are producing all top performing, high choice carcasses and their neighbors, or some other state is producing all the junk cattle. I can tell you there are far more cases of people who "have been producing the right kind of cattle forever" that decided to retain ownership to capture some of that value, and come back with their tail between their legs than ever confirmed that their calves were making money for everybody but the guy who owned the cow. The packing houses have always known how many loads of high grading cattle they need each week or month, they just sorted them off the chain. If their cattle buyers had to give another $.50 or $1.00 to get enough high percentage loads they could make it up with less sorting. The rest of the cattle are just to keep the chain moving. The problem is beef is still a commodity based on the average. If the grid qualifiers are getting a premium the discounts are losing it and the average carcass price for the week is still the same. The higher end Restaurant Trade is still getting the same better cuts they have always gotten, and the majority is still commodity beef. @ [/QUOTE]
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