Higher carcass weights

[blackladies]

https://www.drovers.com/news/industry/1-500-lb-carcasses-new-normal-not-exception
Does that mean smaller framed animals will get even more of a discount in the future? Seems like everyone likes something different or there is a current fad, but if prices continue to stay high for a few years seems like the smaller framed animals might get hurt.

 

[SBMF 2015]

https://www.drovers.com/news/industry/1-500-lb-carcasses-new-normal-not-exception
Does that mean smaller framed animals will get even more of a discount in the future? Seems like everyone likes something different or there is a current fad, but if prices continue to stay high for a few years seems like the smaller framed animals might get hurt.

The cattle that didn’t “fit the box” several years ago are the ones bringing a premium today. It’s simple math. They are getting more saleable products per hook with those big cattle.
Small framed cattle have always been discounted some. It’s just more noticeable now that the big ones aren’t being discounted.

 

[Hpacres440p]

The cattle that didn't "fit the box" several years ago are the ones bringing a premium today. It's simple math. They are getting more saleable products per hook with those big cattle.
Small framed cattle have always been discounted some. It's just more noticeable now that the big ones aren't being discounted.

But are most of those big carcasses from mature/culled breeders, which are converted to burger? In my mind, I see a lapse in actual large frame cut-type animals, especially with younger feeders being sold. I have the idea-probably wrong, that when the 20 oz ribeyes start hitting the market again once the current feedlot crop goes to harvest, there might be call for some moderation.

 

[Dave]

A 1,500 pound carcass is a 2,500 live weight. How do you do that with 1,200 pound cows and 2,000 pound mature bulls. I think this is another case of some college professor talking out his rear to get people to listen to him. As long as we have cheap feed there will be some bigger carcasses. When corn prices go up watch carcass size drop back.

 

[GoWyo]

A 1,500 pound carcass is a 2,500 live weight. How do you do that with 1,200 pound cows and 2,000 pound mature bulls. I think this is another case of some college professor talking out his rear to get people to listen to him. As long as we have cheap feed there will be some bigger carcasses. When corn prices go up watch carcass size drop back.

And how big is the ribeye on a critter like that? They would have to design new cuts out of the primals. I don't understand the 1500# carcass idea. I fed out a heiferette (2yr old came in open after raising her calf and put her on feed for 120 days to harvest at 38 months age). She hung 1050# carcass. I don't think I would need to make the steaks any bigger.

 

[simme]

A 1,500 pound carcass is a 2,500 live weight. How do you do that with 1,200 pound cows and 2,000 pound mature bulls. I think this is another case of some college professor talking out his rear to get people to listen to him. As long as we have cheap feed there will be some bigger carcasses. When corn prices go up watch carcass size drop back.

The academic world has a place, but seems like many times they try to swing the pendulum way too far. My conclusion is to be very cautious when taking advice and direction from someone who does not own any cattle and has no personal experience as to what cattle will make a profit. I think many/most of the academics fall into that category.

It seems to me that there is a lot more interactions than just feeding cattle longer to get to those weights without requiring different genetics. Otherwise, fat, yield, efficiency, health issues and profit must fit in there somewhere. Changing genetics to allow all those to fit together would have some implications, I would think.

 

[mwj]

I am older than most folks here. I started selling hogs and cattle in the early to mid 60s. Mkt. hogs were 190-200 lbs. and steers were 950-1000lbs.

Today we see 350lb. hogs and 1650lb. steers topping the market. Change happens in livestock but at a slower pace.

 

[greybeard]

They would have to design new cuts out of the primals.

Yes, but not exclusively. One of the current 'normals' is taking any boneless steak and cutting in half horizontally/fillet style to make (an example) 'Boneless ribeye, thin cut'.
I see it in just about every desirable cut you can think of.

One of the tricks retail stores used to use was store re-packaging boxed choice beef as select and selling it accordingly if it was getting near their 'use or freeze by' date'. A store back in E Texas called Brookshire Bros did it a lot. Any steak from ribeye to flat iron.

I'm now seeing lots of picanha steaks advertised too.



I for 1 miss those 16-20oz home grown ribeyes!!!

(I'm waiting for Brahma hump to show up here)

 

[NIdahoShorthorns]

Yes, but not exclusively. One of the current 'normals' is taking any boneless steak and cutting in half horizontally/fillet style to make (an example) 'Boneless ribeye, thin cut'.
I see it in just about every desirable cut you can think of.

One of the tricks retail stores used to use was store re-packaging boxed choice beef as select and selling it accordingly if it was getting near their 'use or freeze by' date'. A store back in E Texas called Brookshire Bros did it a lot. Any steak from ribeye to flat iron.

I'm now seeing lots of picanha steaks advertised too.



I for 1 miss those 16-20oz home grown ribeyes!!!

(I'm waiting for Brahma hump to show up here)

I think this is getting to the right point. The consumer is changing and it's not about the primal steaks. My local Costco can't keep 15lb briskets in stock, 30 years ago that was grind meat, think of the profit margin on a 15 lb brisket, a decent butcher can move that from carcass to package in less than 5 minutes. My steers usually hang between 700-800 pounds and I'm only getting about 10 pound brisket.

The other fashionable cuts that used to get ground, picanha for one, I made one last night, we used to call that top sirloin. Flank and skirt are others that used to go in the grind tub. You need a pretty big steer to get a 4-5lb flank, which is what feeds a decent sized family; again taking a 5 pound flank from carcass to package represents a big profit margin on the labor side.

Beef ribs is another one. It's a lot cheeper to run them through a bandsaw and sell them bone in, than bone them for hamburger. But a 500lb carcass isn't going to produce beef ribs with enough meat to sell that way.

 

[SBMF 2015]

But are most of those big carcasses from mature/culled breeders, which are converted to burger? In my mind, I see a lapse in actual large frame cut-type animals, especially with younger feeders being sold. I have the idea-probably wrong, that when the 20 oz ribeyes start hitting the market again once the current feedlot crop goes to harvest, there might be call for some moderation.

Most fed strs can carry an additional 100-150lbs if they were fed longer. Cheap feed and the signals from the packers that they want them big and finished are encouraging feeders to just hang on to them a little longer.

The consumers probably won’t pay $20 for a 20oz steak in the grocery store, but they’ll pay $25 for to 9oz steaks and feel like they made a good buy.
The packers aren’t dumb. It takes just as much shackle space to hang a 700 lb carcass as it does an 1,100lb one.

 

[SBMF 2015]

Today we see 350lb. hogs and 1650lb. steers topping the market. Change happens in livestock but at a slower pace.

If/ when we see corn back over $6.50/bu you’ll see the packers killing 250lb hogs and 1350 cattle. They’ll be screaming bloody murder but they’ll still knock’em.

 

[Travlr]

https://www.drovers.com/news/industry/1-500-lb-carcasses-new-normal-not-exception
Does that mean smaller framed animals will get even more of a discount in the future? Seems like everyone likes something different or there is a current fad, but if prices continue to stay high for a few years seems like the smaller framed animals might get hurt.

Somebody has some good wacky tabbacy...

 

[blackladies]

Not saying it's right just trying to figure out if there is going to be a trend that way for a few years. Seems like some go to extremes both ways just like politics when somewhere in the middle would probably make more sense for most operations. If you can make a profit and it works for you doesn't matter what size the animal is. There are people making a killing on miniature (pharo and judy to stir the pot) cattle right now.

 

[mwj]

The big change is how meat is sold. Most are not old enough to remember a ''meat cutter'' or ''butcher'' at the grocery store. There meat delivery was a chuck or a short round.

When meat started arriving in the package, ready for sale, the game changed completely. You will go broke selling what you think the customer should have.

 

[SBMF 2015]

The big change is how meat is sold. Most are not old enough to remember a ''meat cutter'' or ''butcher'' at the grocery store. There meat delivery was a chuck or a short round.

When meat started arriving in the package, ready for sale, the game changed completely. You will go broke selling what you think the customer should have.

Our local grocery store chain HyVee still has a meat cutter. And ours is darn good. I wanted a big beef roast for Easter dinner. We didn’t have any in the freezer.
The butcher cut me a beautiful 7lb7oz roast out of a 25lb top round. That was quite a chunk of meat.

 

[chevytaHOE5674]

The big change is how meat is sold. Most are not old enough to remember a ''meat cutter'' or ''butcher'' at the grocery store. There meat delivery was a chuck or a short round.

When meat started arriving in the package, ready for sale, the game changed completely. You will go broke selling what you think the customer should have.

Our grocery store in our 1/2 horse Town still has a meat cutter as well....

 

[mwj]

They are probably cutting Tyson boxed beef. Its a lot different skill set to cut a chuck from the local slaughter house than slicing up a vacuum packed primal cut.

Give your grocery store meat cutter a front quarter of beef and see what ends up in the meat case.

 

[Travlr]

With all the moving around the country like I've done, and raising my own freezer beef and lamb, I've been to at least six private processors. Of those, only half have even known how to cut meat. You would not believe the "cuts" I've had from some of them. One gave me a package labeled New York steak and it had a knuckle bone in it.
Right now I'm searching for someone good in my area. The picture below explains itself.



The best I've found was in Piedmont, SD. They know what they are doing...

 

[greybeard]

The only real butchers I see around here anymore are in carnicerías and they are getting fewer and fewer and even Mexican butcher shops are going to a given set of popular cuts. Mexican consumers prefer different type cuts than us gringos do and their steaks have always been on the thin side. The rest is pre-seasoned braise type cuts or quick sear meat.

Oddly, I do not see much picanha advertised in conventional meat cases here. Still cut and labeled as top sirloin. I'm surprised there isn't more contra file cut/labeled here.

Beef ribs just aren't marketed right IMO. No, they aren't as meaty as pork ribs or as fatty so they have to be cooked differently but most backyard city type grillers try to cook them like spare ribs and end up with a tough, dry chewy bite and they never try them again.

The consumers probably won't pay $20 for a 20oz steak in the grocery store, but they'll pay $25 for to 9oz steaks and feel like they made a good buy.

Yes they will! Look at all the yahoos that buy 40 oz bone-in 'Tomahawks' for nearly $40 each ($14.55/lb or (if my math is right) 91Ȼ/oz.

(most of you know by now, that I haven't owned or had processed,a cow of my own since around 2020, so I am now at the mercy of commercial/retail beef sales. Just the2of us here at home nowadays and we're both getting old, So, unless I find someone nearby that is selling home raised beef (1/2) I AM now that retail beef consumer we talk about. I still find beef to be a good retail value but have to admit I do feel the higher prices at checkout sometimes.)
Having said that, I don't think they've increased as much as other food items over the last 10 years. a can of ranch style beans for instance.......

 

[wbvs58]

The real butcher skills started dying when they moved to using nylon cutting blocks from the old tree trunk chopping blocks and wood shavings on the floor they used to have. I used to love going to the butcher shop with Mum and watch him take the cut of meat from a side of beef he had hanging up. If it was near the end of the day and he didn't have the cut Mum wanted left he would suggest some other that cut that worked just as well.

Ken