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An important segment of the industry, which makes up 20
percent of the total beef produced in the United States, is
the non-fed beef sector. Contrary to popular belief, beef
derived from cull cows and bulls is not just used solely for
the production of hamburger. A vast majority of the “middle
meats” from the rib and loin, which would included ribeye
rolls, shortloins, striploins, and tenderloins, as well as
the round are removed and marketed as such. Packers spend
considerable time finding cuts of beef from non-fed
carcasses that can be marketed at a higher price than that
of lean trim. It is important to note that the sale of cull
cows and cull bulls accounts for 15-20 percent of a beef
cattle producer’s annual revenue.
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