USA: A Ground Beef Nation. Challenge for breeding programs?

[Blonde d'Aquitaine]

USA consumers eat more lean ground beef! The Rabobank statement is that between 1/3 and 1/2 of the animals should be raised primarily to produce ground beef. This is a shock for breeders because their breeding programs are based on producing choice and prime grade products.The question is what to do with the endless amount of produced fat.The consumer is looking for leaner protein products! American breeders faced a big challenge because the beef production adaptation to consumers´ demand is very slow, not only because of the production cycle, also because of the beef classification systems.
What do you think about the future of beef breeding programs?

Read here the full report of the Rabobank
https://www.dropbox.com/s/ftpbzaa8pb5f23j/Lean_Beef_Demand_2014.pdf?dl=0

 

[dun]

Since the US is the primary and maybe the only country that ptoduces the higher grading cuts. I think we should continue and buy the lower grading stuff from the countrys that can best raise it and import their lower quaility stuff and export the expensive stuff

 

[Supa Dexta]

The only country? Umm there's a big one to your north that has something to say about that

 

[highgrit]

Between a third and half of the cow is only fit to grind anyway. I don't see a problem myself.

 

[BRG]

Between a third and half of the cow is only fit to grind anyway. I don't see a problem myself.

Plus all of the old cull cows and bulls are nearly all burger. Shouldn't be to big of a problem to fill the needed burger orders.

 

[Jake]

The only country? Umm there's a big one to your north that has something to say about that

Dun could have said North America and been more correct but we wont' compete with raising burger meat like they can in South America and Australia. You can't produce beef cheap enough in the USA to make it all into burger.

 

[AllForage]

This is not a breeding problem but a feeding problem. Feed needs to be allocated properly to match the market and proper types of animals managed for ground beef.

 

[Jake]

This is not a breeding problem but a feeding problem. Feed needs to be allocated properly to match the market and proper types of animals managed for ground beef.

:nod: Totally agree on this. As a backgrounder it doesn't make much difference to me what the target is because it doesn't really change how we would feed, we are strictly working on a margin. As a cow calf producer I don't want to target the burger market. I don't think my production costs can be lowered enough to try to satisfy that demand.

 

[dun]

You just don;t hear all the antifeedyard propaganda about Canada, seems the US is the main culprit. It isn;t just feeding, genetics plays a huge roll in it. I can;t see feeding known lean breeds to try to get them to grade high choice or prime. In other words, if the genes ain;t there all the feeding in thw world isn;t goingto make them grade higher. May even by counterproductive because they would probably lay on waste fat. But what do I know. With our cattle all bred basicly the same when we retained ownership through salughter about 2/3 made high choice or prime the rest just high select.

 

[Flatbroke]

There is a lot of truth in the article. First of all the average Joe can not afford a Prime steak at a steak house anymore at least not very often. Yet we continue to raise the animals as if they will end up center of plate at a high end steak house. In the long run it is unsustainable to ship the cattle to a feed lot process them in a huge center and then ship them back all over the country. The small butcher shop (local will make a come back) and there will always be those who buy the Porter House at the butcher but the vast majority of the purchases will be Hamburger. I have a roast for the holidays (Prime Rib), they call it, cost 86 dollars for 10 pounds and it looks good but it is actually from a carcass that graded choice or even select. The butcher at the store was not sure but it definitely was not Prime. There is a very small number that ever reach prime now a days........that is a result of the continual chase of frame size by the breeders. More animals reached prime in 1960 than now, yes we are headed towards a ground beef nation!! :hide:

 

[u4411clb]

For every person in US that gets to the point where they can only afford ground beef. There is a new person coming online in another country ie. Korea, China, African countries etc that is new to being able to afford steaks. I know the whole little children working for pennies an hour stories but there are people that own those plants and run those corporations and work for that government who are making plenty enough money to enjoy a steak. We are not feeding the US we are feeding the world. And I would rather supply them with the best steaks money can buy than ground beef.

 

[AllForage]

There is a lot of truth in the article. First of all the average Joe can not afford a Prime steak at a steak house anymore at least not very often. Yet we continue to raise the animals as if they will end up center of plate at a high end steak house. In the long run it is unsustainable to ship the cattle to a feed lot process them in a huge center and then ship them back all over the country. The small butcher shop (local will make a come back) and there will always be those who buy the Porter House at the butcher but the vast majority of the purchases will be Hamburger. I have a roast for the holidays (Prime Rib), they call it, cost 86 dollars for 10 pounds and it looks good but it is actually from a carcass that graded choice or even select. The butcher at the store was not sure but it definitely was not Prime. There is a very small number that ever reach prime now a days........that is a result of the continual chase of frame size by the breeders. More animals reached prime in 1960 than now, yes we are headed towards a ground beef nation!! :hide:

Good points Flatbroke

Those that claim to not want to "breed" for ground beef need to check their ego in at the door. And letting foreign ground beef in just opens the door for them to produce prime steaks at a cheaper price as well eventually. It has been said many times that what packer wants has nothing to do with the most profitable cow for the cow/calf guy. Their are genetics out there that can be back grounded and even finished on grass for ground at a low price (in addition to cull cows/bulls). As well as produce choice steaks. The current cost of beef is running customers off. Sure its great for everyone here, but is it sustainable? Some would rather spend a few bucks more on lamb then. Restaurants usually double or triple their plate cost, retailers tack on 40-50% on cost. They will seek alternatives if they cannot make money.

Also if you cannot produce your cattle for less than say 1.50-1.80 for 500 pounders then you better make adjustments or find other markets other than the barn. A crash will eventually come, just look at oil.

 

[Blonde d'Aquitaine]

An interesting way to produce less fatty carcasses but longer high-end cuts :?:
http://postimg.org/gallery/1jeh7jby//url]

 

[AllForage]

An interesting way to produce less fatty carcasses but longer high-end cuts :?:
http://postimg.org/gallery/1jeh7jby...ing you had a motive for starting this thread

 

[JWBrahman]

What do you think about the future of beef breeding programs?

Read here the full report of the Rabobank
https://www.dropbox.com/s/ftpbzaa8pb5f23j/Lean_Beef_Demand_2014.pdf?dl=0

From the Louisiana Market Bulletin-
LSU Agcenter specialist Ed Twidwell said the market for forage-fed beef seems to be increasing across the state with the growing number of farmers markets and the demand for locally grown products.

"But I want growers to be aware that it takes high quality forage and a lot of it to be successful in that market," he said.

 

[P.A.L]

Meanwhile in Europe:

http://www.dailymail.co.uk/news/article ... -best.html

 

[Blonde d'Aquitaine]

Very interesting article. It confirms the complexity of the market.
At the end of the day the only thing that counts is that your pockets aren't empty. Consequently I have to produce what my customers want to buy. Here in Franconia, Germany, the customers want lean light marbled meat raised in the region with fodders of the region. On farm marketing opens the door for new possibilities. It brings also challenges. We are in the lucky situation that we can offer to the regional market what the customers want to eat. And they decide the price, not the packers.

 

[greybeard]

Very interesting article. It confirms the complexity of the market.
At the end of the day the only thing that counts is that your pockets aren't empty. Consequently I have to produce what my customers want to buy. Here in Franconia, Germany, the customers want lean light marbled meat raised in the region with fodders of the region. On farm marketing opens the door for new possibilities. It brings also challenges. We are in the lucky situation that we can offer to the regional market what the customers want to eat. And they decide the price, not the packers.

And yet, the subject line was in reference to the USA/North America.

Fixed your link.

An interesting way to produce less fatty carcasses but longer high-end cuts

Look at MY breed!!