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Beef processing backup leads to opportunity
A University of Missouri Extension field specialist says beef producers have a better market to sell their cull cattle because of the processing backup caused by COVID-19.
Wesley Tucker said excess fat trimmings from cattle being processed at heavier weights has opened the door for leaner meats to become value-added products.
“You can take those trimmings and sell them as tallow for $0.10 a pound, or you can grind them with extra lean meat that comes from cows or imported beef and sell it as hamburger for $3 a pound,” he said. “That’s really increasing the demand for cow meat.”
He said cattle producers should think about expediting their cull process to capitalize on this market opportunity before it’s gone.
They need to preg check cows as soon as possible and maybe even consider early weaning so they can market any open, or otherwise cull cows, before prices tumble,” Tucker said.
Tucker said beef prices have also been supported by more people cooking and eating at home during the pandemic. Tucker spoke on an MU cattle and forage zoom call Thursday.
