Rabobank: Beef industry out of touch with consumers

by Keith Nunes
Share This:
Search for similar articles by keyword: [Beef], [Meat]

NEW YORK — American consumers have an affinity for hamburgers and tacos, products made with ground beef. Yet the U.S. beef industry is structured around providing high quality products to white-table cloth restaurants. The contradiction underscores the opportunity the beef industry is missing by not catering to its core consumer, according to a new report from Rabobank.

“Under the existing business model, the U.S. cattle industry manages all fed beef as if it were destined for the center of the plate at a white tablecloth restaurant,” said Don Close, cattle economist for Rabobank. “The industry is, essentially, producing an extraordinarily high-grade product for consumers who desire to purchase a commodity.

“More than 60% of U.S. beef consumption is ground product. If the U.S. cattle industry continues to produce ground beef in a structure better suited to high-end cuts, the result will be continued erosion of market share.”

At the same time that the beef industry has been targeting the high quality market, pork and poultry processors have positioned themselves as suppliers of convenient proteins that are competitively priced.

“The (beef) industry must change to a production model that determines the best end use of an animal as early as possible, in order to compete in a ‘ground beef nation,’” Mr. Close said. “A new system for end-use categorization that influences calf selection, cattle management, production costs, and feeding regimen throughout the life of the animal is vital to keeping beef competitive with other choices at the meat counter.”

The report recommends the establishment of a two-tier production system. Under such a system, the top one-half to two-thirds of the calf crop would be identified as early as possible in the raising process and managed as they are today, with the products from those cattle going to the white tablecloth marketplace. The second tier would include lower quality calves that would be fed a less expensive feeding regimen.

The report said, “As a result, the industry would not be pushing lower quality cattle into a grading percentage they cannot realistically or efficiently accomplish, nor would it be over-feeding the animal in hope of reaching the higher grading rate.

“A model such as this benefits retailers and end users as it produces a larger supply of the products that currently have the highest degree of demand and growth rate while at the same time does not radically disrupt the supply of products for those looking for conventional or higher quality products.”
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.


By Steven J Berendes 2/10/2014 2:03:41 PM
Articles like this just go to show you can know nothing and get it published. Of a 850# carcass weight animal there is approximately 85# of high end cuts maximum. The rest is roasts, and many other cuts suitable for the low end users. This guy needs to get a clue of what he is talking about!

By Pete Hudgins 2/6/2014 2:01:25 PM
This article makes great sense . I've been on an unheard soap box for years regarding excessive feeding of naturally tough cattle to try to tenderize the product. The suggestion this article makes is a great one! But all us cowboys think beef from our cattle belongs on the plate at the finest steakhouse. Anyway the days of "cheapening" beef with grain are numbered so from the sensibility of this article and the writing on the wall the industry and all of its component parts should address it.