Originally Posted by hoggin
Originally Posted by Lockjaw
Originally Posted by Skinny
Originally Posted by jmj120
That’s a lot of cattle some country is about to process, unless there’s more to the story

More unknown toxic fillers to the story is what it means.


I really wish I could find a local source for grassfed. I have decided this year that any deer I process is getting beef fat added going forward.

I don’t do grass fed typically because everybody falls in love with the idea of it, buys one and talks about how bad it sucks. I will raise total grass fed if someone want to buy the cow and have me finish it that way as I’m sure several others on here would.

I do raise my beef pork and lamb chemical and antibiotics free. If I wind up having to use antibiotics on an animal, it gets tagged and goes to the sale barn.

All our animals are finished on high protein, locally grown grain




As to the topic

Rational producers know, and other people should, that a couple million cows ain’t gonna just spring up outta the ground and weigh 1000 pounds next week or next month. From conception to finished your looking at a 2 year process. This other countries don’t have a few million extra cows standing around incase Americans need a few.
Beef prices are gonna come down because at some point supply catches or passes demand, that’s the only reason that will happen.

I think this shortage isn’t really what it appears to be in a lotta ways anyway, not all but a lot. More and more producers are cutting the middleman out and selling locally even ranches as big as the 6666 are pushing direct sales, Taylor Sheridan has even started opening restaurants to move his own beef for that ranch as well as the 5 other smaller ranches he owns. Myself and several others 150-600 head operations didn’t take any calves to sell barns this year, most people I know below 100 didn’t either.
Personally I think that’s playing a big roll in the big 3 having to close plants. When you talk about the 6666’s alone that 10-12000 head a year. When you think of thousands of smaller operations taking 1-500 head the feed lots and commercial packers are gonna see a “shortage”. When they are producing less product with the same massive overhead, the buyer feels the “shortage”


I refuse to sell grass finished beef. It tastes like crap, and even if you tell customers before hand, they think you sold them bad beef. You have to keep in mind theres grass fed- grain finished beef, that taste great and is more nutritious. Most calves sent to a feed lot never set foot on grass after being weaned. Most ranch raised beef is on grass for the first year to year and a half. Then finished with grain for last 90 days