Retail Beef

The Shrinking Slice: Farmers Receive Less Than 6 Cents of Every Food Dollar

Tue, 31 Mar 2026 20:45:07 GMT

For the past two years, USDA has estimated farmers and ranchers received less than 6 cents of every food dollar. In 2023, that was 5.9 cents, and using the latest data from 2024, it’s 5.8 cents.

“Our oldest data point right now is 2007 [USDA updated the data series] and that’s 14.7 cents per dollar, and now we’re down all the way to 11.8 cents per dollar,” says Faith Parum, economist with the American Farm Bureau Federation. “So we’ve really seen that decline year after year. It reflects how much of the value of things in the grocery store or when you go out to eat is going to other parts of the supply chain and not necessarily to farmers and ranchers.”

Livestock vs. Crops: A Widening Gap

The aggregate decline masks a widening gap between sectors. While the overall farmer share is down, livestock and crop producers are seeing divergent trends:

Crop Farmers: Share dropped from 2.9 cents to 2.5 cents (a 2.5% year-over-year decrease).
Livestock Producers: Share increased from 3 cents to 3.3 cents.

“Overall, the farmer share is down. But we have those two markets really at odds,” Parum says. “We’ve seen that tale of two farm economies where our livestock producers maybe have seen a little bit of better days than they had had in the past, while our row crop farmers and our specialty crop farmers are really facing strong headwinds in the market.”

Effect at the Farm Gate

As highlighted by USDA, farm finances are quickly strained when farmers/ranchers are capturing a small percentage of the food dollar and even modest swings in commodity prices and/or input prices take place.

Parum adds, “when we talk about the health of our farms and the health of future generations on the farm, and being economically viable and sustainable and being able to keep their operations open, the trends we’re seeing right now are really hard for those farmers. Our ranchers are seeing a little bit of better days right now with high beef prices, but that’s not going to last forever, and with production expenses continuing to increase, we’re really going to see that that question come up of, what is sustainable if, if these dollars we’re spending in the grocery store aren’t making it back to our farmers.”

Where Does the Money Get Distributed?

The key takeaway: farmers produce the raw commodities that make food production, however, the price is clearly more determined by what happens after the products first leave the farm.

The USDA Food Dollar Series tracks how each dollar is spent by consumers and then divides it across the industries contributing to the value in the supply chain, such as farming, food processing, transportation, packaging, wholesaling, retail and food service. As noted by the USDA, with each step in the process, the additional services, labor, transportation and infrastructure add value and increase costs to the final food product.

USDA’s Economic Research Service Food Dollar Series shows in 2024, farmers received 11.8 cents of every dollar spent on domestically produced food, the remaining 88.2 cents of the food dollar went toward the ‘marketing bill’, which includes costs associated with food processing, transportation, packaging, wholesaling, retailing and food service. Over time, this shift illustrates how an increasing share of food spending is driven by services and supply chain activities rather than farm production itself.

Groceries Leave the Most on The Table For Farmers

Farmers’ share of consumer food spending varies widely depending on the type of food purchased. For example, the farm share of the food-at-home dollar was 18.5 cents in 2024, up slightly from 18.4 cents in 2023. But even in this category it means only than one-fifth of what consumers spend on groceries goes back to farmers.

As you may expect, products with minimal processing, require less of the value to be retained in that part of the food system, and therefore return a larger share of the food dollar to producers.

“The highest commodity that gets the most of that food dollar is fresh eggs,” Parum notes. “That’s just because there’s limited labor to process that food.”

Examples include:

Fresh Eggs: 69.1 cents (+6% from 2023)
Beef: 52.2 cents (+4.8%)
Fresh Milk: 50.8 cents (+5.6%)
Pork: 23.7 cents (+7.2%)
Poultry (+3.1%)
Fish (+2.8%)
Tree nuts and peanuts (-1.7%)
Fresh fruits and vegetables (unchanged)
Bakery Products: 4.8 cents (-9.4%)
Soft Drinks/Bottled Water: 1.3 cents (-7.1%)

Buffalo Bills Beefing Up: QB Josh Allen's Hearty Gift to His Protectors

Tue, 23 Dec 2025 19:56:07 GMT

This Christmas, Buffalo Bills quarterback Josh Allen delivered a gift that’s sure to keep his offensive line well fueled: a generous supply of protein-packed beef.

While social media feeds overflow with holiday gift boasts, Allen’s substantial and thoughtful present for his protectors stands out.

Josh Allen and Hailee Steinfeld Gifted His Offensive Lineman a 'Quarter of a Cow' for the Holidays https://t.co/gF56mJ2Xyg
— People (@people) December 22, 2025

According to People magazine , Allen and his wife, Hailee Steinfeld, gifted his O-line a quarter of beef. Considering the Bills’ “everybody eats” mantra on offense, it seems like the perfect present as the team prepares for the playoffs.

@alyshamonet_ Alec’s Oline gift this year from our qb1!! Always so thoughtful & we couldn’t be more grateful! 🫶🏽#nfl #holidays #lovelanguage #healthandwellness #bills ♬ original sound - Alysha Monet S. Anderson

Alysha Monet, wife of Bills offensive tackle Alec Anderson, shared a TikTok video discussing the gift, captioned: “Alec’s Oline gift this year from our QB1!! Always so thoughtful & we couldn’t be more grateful!”

In the video, Monet picks up each item in the bag to show her followers the different cuts of meat Allen gifted them.

Showing four shopping bags, Anderson helps her narrate. “I feel like this is something we’ve always wanted to get for ourselves,” she says. “We actually had to go and buy a deep freezer from the store right now just to put all this meat in, but we’re so grateful to Hailee and Josh. They are the sweetest people ever and this is such a good, functional gift.”

Quarterbacks giving gifts to the players who protect them most is nothing new. In addition to the quarter of beef, Allen and Steinfeld gave each lineman a Schwank Infrared Grill.

Reports reveal Allen and other quarterbacks spare no expense for their linemen this time of year. Previous presents from Allen in the past include custom Bills scooters, Callaway golf clubs, along with private golf lessons and a Traeger smoker grill.

Cull Cows Defy Seasonality

Tue, 18 Nov 2025 14:04:31 GMT

All the talk of relaxing tariffs on imported beef, knowing that the majority of our beef imports are lean beef trimmings to go into ground beef competing with cull cow beef, suggested it might be time to take a quick look at the cull cow market.

Most will remember that cull cow prices tend to hit their seasonal lows in the rall. The most important reason for the price decline is that more cows are culled from the herd in the fall.

For beef cattle, the largest proportion of cows are culled in the fall following calf weaning. On the dairy side, cow culling increases from summertime lows. The increase in supplies of cows for sale results in lower prices. Another contributor to lower prices is the end of grilling season, with consumers shifting over to more fall and winter consumption patterns.

(USDA-AMS Livestock Marketing Information Center)

So far this fall, the cull cow market has defied normal seasonality. Southern Plains cull cow auction prices hit about $165 per cwt. back in June and have remained there since then. A couple weeks of declines were followed by rebounds back to about $165 per cwt. National average cutter quality cows have declined recently, slipping about $9 per cwt. to $126.

(USDA-AMS Livestock Marketing Information Center)

While the live cow market has not declined much, the same cannot be said for the cow beef market. The boxed cow beef cutout climbed to $340 per cwt. but has declined to $317 over the last two months. Wholesale 90% lean beef has declined from $436 to $404 per cwt. over the same period. Both the boxed beef cutout and wholesale 90% lean have followed the normal season pattern, declining into the fall.

(USDA-AMS, USDA-NASS Livestock Marketing Information Center)

We are likely to see some increased culling from the dairy side of the beef industry in the coming months. USDA’s latest milk production report indicated the nation’s dairy cow herd at 9.85 million head. That is the largest herd since at least 1993.

Milk production in September was 4% larger than the year before. Milk prices are beginning to decline sharply with increased production. There is no doubt that the increased returns from using beef bull instead of dairy breed semen to produce beef-on-dairy calves is boosting profits and aiding in the dairy herd expansion.

Beef cow culling is likely to remain low due to the historically small cow herd and incentives to expand. More dairy cow culling and less beef cow culling will continue to leave cull cow prices high.

Your Next Read: Beef Industry Chaos: Tight Supplies, Strong Consumer Demand and Political Interference

$4 Feeder Cattle: Dream or Reality?

Tue, 28 Oct 2025 14:50:41 GMT

As October draws to a close, U.S. officials are reportedly going to meet with Mexican counterparts this week to talk about reopening the border . The possibility of trade resuming, coupled with President Donald Trump’s comments on lowering beef prices and Agriculture Secretary Brooke Rollins’ announcement to “fortify the beef industry,” sent the cattle market spiraling in recent days.

Despite the downturn, the fundamentals haven’t changed: reduced supply and strong consumer demand are fueling record-high market prices.

“The reduction in available supply and robust beef demand to-date has clearly provided price support,” says Glynn Tonsor, Kansas State University professor of agricultural economics. “Tied to that is the biggest risk in my opinion — beef demand. Anything that erodes beef demand strength, most likely macroeconomic and consumer income in nature in my opinion, will put downward pressure on cattle of all weight classes.”

Tonsor says he never gave $4 much thought until the past couple of years.

“If we adjust for inflation or consider production costs, $4 feeders aren’t what they used to be. It takes $4-plus feeders to generate the net returns we used to get from lower prices,” he explains. “These are profitable prices for ranchers — and it’s about time.”

Tonsor predicts feeder cattle prices to continue under current conditions but does not predict increased profitability due to increasing operating costs.

“The 2025 bull market has been exceptional by every measure,” summarizes Lance Zimmerman, RaboResearch Food & Agribusiness senior beef industry analyst. “500-lb. steer prices are now more than 50% higher than last year, and 800-lb. steer prices are nearly there at just under a 50% price increase year-over-year.”

As a frame of reference, the CME feeder cattle cash index, which captures the average 700 lb. to 899 lb. steer price, averaged $367.08/cwt. the week of Oct. 20. This fall, livestock auction markets across the country have reported lightweight feeder cattle surpassing the $4 mark.

“I think it is entirely possible for feeder cattle to get to $4,” says Don Close, Terrain Ag senior animal protein analyst. “However, I think it will be late summer and fall 2026.”

According to Close, there are three critical components for feeder prices today:
1. Mexican border reopening
2. What disruptions could come to the beef-on-dairy supply
3. Feed prices

“Of that list, Mexico border closure is the real wild card,” he explains. “I don’t see a measurable disruption to beef-on-dairy or feed costs in the near term.”

When Will We Hit the High?

Oklahoma State University’s Derrell Peel, Extension livestock marketing specialist, explains the highest average prices are likely a year or more after heifer retention begins.

“We don’t have any confirmation heifer retention has started to any significant level in 2025,” Peel says. “We have already pushed off any signs of herd rebuilding by one to two years longer than I earlier expected, and we are looking at extending it another year if heifer retention does not start in the fourth quarter. Because the response has been much slower this time than previous cattle cycles, prices have certainly gone higher than I would have expected a year or two ago — though I did expect record-high prices.”

Peel predicts the next expansion phase will be different than the 2014-19 expansion cycle.

“The 2014-19 herd expansion was historically rapid, this current one is historically slow,” he says. “It is a combination of a lengthy list of factors that combine to make this a slow response, and it looks like it will remain a slow, lengthy process.”

Close shares his thoughts on the complexities of the current cycle:

Drought and economic stress. “As an industry, we didn’t fully recognize the severity of the drought as well as the degree of economic stress to the sector,” he says. “The fallout of the 2014 to 2015 price drop is still fresh on producers’ minds, so they have been using the prices of the past three years to get balance sheets in order, pay down debt and now are starting to make capital improvements.”
Producer age. “The average age of cow owners is a factor, so many have used current prices to liquidate and retire,” he says.
Female costs. “Replacement female prices that range from $3,000 to $5,000 restricts and scares some away,” he says. “That is only compounded with the addition of current interest rates.”
Cow size. The escalation in average cow size limits how many cows can run on a given unit of pasture.“
Land. “You hear producers make comments on the difficulty to find additional pasture in order to expand,” he says.

“This cycle has been driven or limited from a combination of all the above,” he says. “Our view is we need to rebuild by 2 to 2.5 million head. Keep in mind, given the escalation in carcass weights, we don’t need as many cattle to produce an equal quantity of beef.”

Close adds his thoughts regarding the impact of last week.

“Given all of the turmoil over the past week it is going to be even more difficult to trigger expansion,” he says. “There is no work around for destroyed producer confidence. I think current market action will further delay expansion.”

Ag Economists’ Monthly Monitor Predicts Bull Market to Continue

Cattle prices are expected to stay high well into 2026, according to the latest Ag Economists’ Monthly Monitor from Farm Journal. Nearly half of agricultural economists surveyed (47%) believe the current bull market in cattle could continue another 19 to 24 months, while another 27% say it could last 13 to 18 months. Only 7% expect prices to peak within the next six months.

“This run isn’t over,” one economist wrote. “At current prices we will see no or little herd expansion.” Another adds the fundamental supply side remains tight: “Clear signals that domestic beef production is increasing may be the key catalyst for a market top.”

“This is a nature of biology to some extent, it takes a while once you even start to retain a heifer for that heifer to produce a calf that then becomes a feeder calf that then becomes a fed calf that then becomes beef at the grocery store itself,” says Ben Brown, an Extension economist with the University of Missouri. “I don’t think we’ve seen necessarily the top of this cattle market yet.”

Even if cattle prices are close to seeing a top, that doesn’t mean prices will crash, he adds.

October Ag Economists’ Monthly Monitor

(Lindsey Pound)

What Could End the Rally?

When asked what might trigger a peak in cattle prices, responses to the Ag Economists’ Monthly Monitor were mixed — but demand destruction and herd rebuilding topped the list. Economists were asked to choose between five options, including:

The reopening of the U.S./Mexico border to Mexican feeder cattle imports
U.S. economic concerns with fallout from trade tensions with China
Removal of tariffs that would resume high levels of beef imports from Brazil
Demand destruction in the U.S. market

One respondent notes, “All of the above are relevant, but clear signals that domestic beef production is increasing may be more important.” Others pointed to a slowing U.S. economy or producers “beginning to hold back replacement heifers” as potential turning points.

“I have no idea what creates the top, but at current prices, we will see no/little herd expansion,” adds yet another economist.

“Beef Prices Can Stay High Longer Than Most Expect”

Economists agree the U.S. cattle market remains fundamentally strong, supported by limited supplies, robust export demand and solid retail prices. However, they caution the same forces keeping prices high — tight herds, high feed costs and inflation — could eventually cool the rally.

As one economist sums it up: “Beef prices can stay high longer than most expect — until consumers finally say ‘enough.’ That’s when we’ll see the turn.”

Are We Seeing Signs of Herd Rebuilding?

Mon, 15 Sep 2025 16:41:54 GMT

The U.S. beef cow inventory has reached its lowest point since 1962, marking what appears to be the bottom of the current cattle cycle. Tight supply is driving the strong pricing environment beef producers are enjoying today.

“For cow-calf producers right now, things are as good as they’ve probably ever been,” says Troy Rowan, University of Tennessee assistant professor. “Even though things are really good, producers are conscientious and vigilant about potential challenges,” Rowan summarizes.

Agreeing with Rowan, South Dakota cattleman Ken Odde adds while profits are currently strong, inflation quickly erodes economic gains. He stresses the importance of risk management and diversification.

Early Signs of Herd Rebuilding?

This is the million-dollar question: Are there encouraging signs of expansion?

“The beef industry is not currently in herd expansion mode, with producers hesitant to retain heifers due to high costs and economic uncertainties,” says Dave Weaber, Terrain senior animal protein analyst.

In Drovers State of Industry Report to be released the week of Sept. 15, we breakdown the July USDA cattle inventory and cattle on feed reports. While the USDA reports showed the smallest U.S. herd in history and continuing tightening numbers on feed, analysts predict producers have not experienced the highest cattle prices, yet.

“Our national herd size has the industry at an interesting point,” Rowan says. “Prices are at all-time highs, inputs are reasonable and more cow-calf enterprises are profitable than ever. When the industrywide rebuild will happen remains up in the air, but producers are keeping in mind that the high-flying industry right now is not going to stick around forever. They’re starting to adopt new technologies, leveling up their crossbreeding programs and expand opportunities for non-cattle related income on their ranches.”

Weaber adds producers need to be intentional about herd expansion, understanding the financial implications of adding new cattle.

Beef-on-Dairy Fills the Beef Supply Gap

“The current dynamics of supply is going to be a challenge,” says Jarrod Gillig, Cargill senior vice president, managing director for beef.

Gillig summarizes the cattle industry is experiencing a critical period of transition. He doesn’t expect the cow herd to return to previous peak levels of 32 million head. Instead, he predicts the gap in supply will be filled by beef-on-dairy calves.

Nick Hardcastle, Cargill senior director of meat grading and technical specialist, explains how the beef-on-dairy calves are an upgrade to the traditional Holstein steer and the positive impact they are making on beef supply.

“Beef-on-dairy is more desirable because it helped overcome several Holstein difficulties,” he says. “Improvements include red meat yield — more meat to a consumer — as well as improved acceptance in branded programs.”

Hardcastle says the beef-on-dairy cattle are filling the supply gap by filling pens in the Plains states where feeders are needed, and they are widely accepted by feeders and packers.

Defining Future Beef Producer Success

Odde says the beef industry is not just surviving but positioning itself for significant transformation.

“Producers who remain flexible, technologically savvy and strategic in their approach will be best positioned to thrive in this changing environment,” he says.

Weaber agrees saying successful producers will be those who can adapt, manage costs effectively and align themselves with evolving market trends.

“Don’t let cost get away from you,” Weaber warns, emphasizing that “being a low-cost, high-productivity producer means you get to make money seven, eight or nine years of the cycle.”

He stresses the importance of understanding financial implications, particularly during market transitions.

“If we’re not working on the business, we can’t work in the business,” Weaber adds, summarizing his philosophy regarding producers’ need to adopt more strategic, data-driven approaches.

The State of the Beef Industry Report includes input from nearly 500 beef producers. The annual report provides information to help producers when making decisions. Click here to download the full report.

Your Next Read: 47% of Beef Producers Plan to Increase Herd Numbers

Community-Fed and Family-Led: The Unique Story of Brey Family Beef

Mon, 28 Jul 2025 13:42:45 GMT

At Brey Cycle Farm in Sturgeon Bay, Wis., beef-on-dairy is just a small piece of the family’s 1,500 registered Holstein operation — but it serves a big purpose. What started as a way to help maintain the farm’s herd size evolved into something more meaningful — an avenue to give back to consumers, connect with the community and promote transparency on their 121-year-old operation.

Located in the scenic countryside of Door County, Brey Cycle Farm has been a family-run operation since 1904. Over five generations, the Brey family has lived by their mantra: “To learn and grow so that all may prosper.”

That sentiment remained strong when Tony and Moriah Brey returned to the farm in 2007 and started milking just 100 cows. By 2016, when Jacob and Lauren Brey joined the team, the herd had grown to 400 cows. With more family involved, the Breys knew staying competitive meant being open to new opportunities.

“Typically, we always focused on growing the herd. But there was a time frame where we were not sure which direction we were going to go,” Moriah Brey recalls. “So, the boys began using beef-on-dairy to help keep numbers steady.”

After using Angus semen on a few of their lower-end Holsteins, the family had a group of crossbred animals ready to go to market in the spring of 2020. Rather than send them to the sale barn, they saw an opportunity to process and sell the beef themselves.

“We had beef available and a desire to give back,” Brey says. “We started processing our own animals and put in a retail store right away. It’s a little red shed that sits near my driveway across the road from the farm.”

Not long after the launch of Brey Family Beef, the COVID-19 pandemic threw a wrench in their plans. However, unlike many businesses during the pandemic, Brey Family Beef prospered.

“During COVID, people would call ahead and we would run the beef out to their car. And it actually worked really well because people didn’t want to come in to touch, see or feel things. They wanted to keep their distance. I’d like to tell you we had this crystal ball and knew things would shut down and everyone would stop in our driveway to buy meat, but we didn’t,” Brey says with a laugh. “It all lined up and worked in our favor.”

(Brey Family Beef)

While the small retail store’s timing was lucky, the product spoke for itself. Demand for Brey Family Beef grew, and the family leaned into the momentum.

“Our Facebook page started to take off, and others heard about us by word of mouth,” Brey notes. “People started reaching out with questions — not just about the meat, but about the farm, how the animals were raised, what they ate and how we handled them. And that opened a door for us to really tell our story and help people understand what modern dairy and beef farming looks like.”

A Local Staple
One of the guiding principles behind Brey Family Beef has been keeping everything local, starting from the calves and extending all the way to the final product.

“All of the meat comes from our farm,” Brey explains. “Nothing comes from outside of Door County.”

Much like their dairy operation, the crossbred calves are born and raised on the farm, often alongside their dairy counterparts.

“We raise the calves and grow all of our own feed. Then, when the calves are old enough, they graze one of our pastures until they are fed a finishing diet. Everything comes from here on the farm,” Brey says. “It’s all connected.”

That local loop extends to their beef finishing program as well. Even the processing is done close to home. By keeping every step of the process local, the Breys maintain full oversight of their product’s quality and consistency.

That local pride shows up in creative ways, too. The Breys recently partnered with a nearby cherry farmer to craft Door County cherry-and-cheddar-flavored beef sticks and summer sausage — a flavorful nod to their region and a testament to what can happen when local producers come together.

“We’re proud to keep it all here,” Brey adds. “It’s not just about raising good beef. It’s about doing it in a way that stays true to who we are and where we come from.”

(Brey Family Beef)

The Devil is in the Details
From the start, building a direct-to-consumer beef business was a family effort. Jacob and Tony focused on the cattle while Moriah and her sister-in-law, Lauren, took charge of customer outreach, marketing and day-to-day operations. With demand for their local products continuing to rise, it became clear that staying successful would require careful planning and collaboration.

“I’d run spreadsheets on what it cost to raise the animals, factor in what we needed to make and create a blend price for the products,” Brey explains. “When you’ve got a different amount of hamburgers, steaks and roasts that come from each cow, you have to do the math to make it all pencil out.”

That attention to detail extended beyond the spreadsheet. While some customers preferred to order quarters or halves in advance, others wanted the flexibility of shopping by the cut. To meet both needs, the Breys introduced more customer-friendly options — including preorders, customized beef bundles and seasonal holiday boxes.

“We wanted people to feel like they had choices,” Brey says. “Whether someone’s looking for a quarter of beef or just a few steaks for the grill, we try to make it easy.”

On the marketing and digital side, Lauren took the reins.

“Lauren works full time for Farmers for Sustainable Food, and she had great contacts and a good sense of how to build a brand,” Brey says. “She got our website off the ground, keeps it updated, manages plugins and hosts the online store. It’s all very user-friendly thanks to her.”

(Brey Family Beef)

Beef That Brings People Together
At Brey Family Beef, success goes beyond the amount of beef sold. From the beginning, the business has been built around people — placing value not only their customers, but also their employees and the broader community.

“All of our employees get beef at half price for their families,” Brey says. “We also give a lot away. It helps us meet people in the community and take care of the people who take care of the cows.”

Beyond taking care of their employees, Brey Family Beef often shares beef sticks during tours and community events and provides samples to local schools — reinforcing their belief that food is a powerful tool for connection and community building.

“People want farm-to-table. They want to know their farmer,” Brey says. “And we can provide that while also educating them on how we farm and why. We always emphasize that all sizes of farms are acceptable. There are lots of different ways to do things well.”

Currently, no major expansion plans are on the horizon. But the Breys remain open to small improvements and evolving needs. Rather than trying to fast-scale their retail beef brand, they have chosen a steady, intentional pace.

“We’re content with where we are at for the moment,” Brey says. “It checks the boxes for us. It gives us a way to give back, meet people and offer a product we’re proud of.”

That balanced mindset also extends to pricing.

“Right now, we’re probably priced lower than the grocery store, but it balances out,” she says. “And when the market dips, our loyal customers stick with us. That means a lot.”

In the end, Brey Family Beef may be just one piece of their broader farm operation — but it reflects the heart of who they are.

“It’s a small part of the big picture,” Brey reflects. “But it’s one that lets us share who we are and why we do what we do. That’s what makes it worth it.”

Why Aren't High Beef Prices Causing Sticker Shock With Consumers?

Wed, 23 Jul 2025 17:10:10 GMT

Gound beef prices across the U.S. continue to reach new highs. Retail prices for ground beef hit its highest level in history in June climbing above $6 per pound, while steaks were up 8% at $11.49 per pound.

(Bureau of Labor Statistics )

“The record high retail beef price reported by the most recent Consumer Price Index (CPI) has prompted a lot of calls about why prices are record high and whether there is any relief in sight,” says David Anderson, Texas A&M Extension economist for livestock and food product marketing. “While we often write about the great cattle prices for producers who are selling, there is a flip side, and that is consumers who are buying beef.”

Anderson explains reduced slaughter and beef production, especially in the second quarter of the year, cut supplies just as grilling season heated up for seasonal beef demand. The combination led to a spike in wholesale prices and retail beef prices.

Don Close, Terrain senior animal protein analyst, says: “What we have seen so far is consumers have been incredibly loyal to protein collectively, but they have been especially loyal to beef, and beef is actually continuing to gain market there, even at the current prices at the expense of the other protein.”

Wages Are Keeping Pace With Beef Prices

Close says when he correlates the monthly all fresh beef price to hourly wages he found they are in lock step.

“Yes, beef prices have escalated, but beef prices have not risen any faster than the improvement in overall hourly wage,” he explains. “So from the consumer’s perspective, their share of their paycheck committed to beef is essentially the same as it’s been on a comparative basis for years.”

(Don Close, Terrain )

Other contributing factors to beef demand include consumers’ craze for protein and the impact of GLP-1 diets on protein consumption.

Scott Varilek, Kooima Kooima Varilek, says: “I think beef demand has just proven time and time again — hey, consumers want it. It’s a great healthy protein, and I think it’s got a lot of good traction here over the last year of being a good quality source of food.”

High Quality Attracts Consumer Spending

Plus, with 82% to 84% of the beef produced grading Choice or better, the high quality of beef is pushing demand.

“I don’t see any weakness really in the consumers or their spending habits,” says Mike Minor, professional ag marketing. “We actually are eating more Prime meat today than Choice for the first time ever. So, people like their expensive meat still.”

How Long Will High Cattle and Beef Prices Last?

Last week USDA reported average fed cash cattle prices hit the second-highest level in history at $237.78, up 57¢ from the average the prior week.

The high cattle and beef prices continue to be driven by tight cattle numbers, the Mexican boarder closing due to New World screwworm and looming import challenges.

Yet, Close says the role of strong demand can’t be ignored and is likely to continue.

“I think it’s certainly through 2026 and really more realistic somewhere deep into 2027,” he adds.

Anderson explains normal seasonal production and demand would suggest prices falling from recent highs. Evidence from the wholesale beef market over the last couple of weeks indicates lower prices.

“Seasonal price patterns would suggest that there is a chance for a little bit of relief from record high beef prices,” Anderson says. “But, only if we compare to the peak price this summer. Wholesale beef prices are already declining.”

He adds there is a time lag from lower wholesale prices showing up at retail, but lower wholesale prices combined with normal seasonality of various cut prices should lead to the expectation of falling prices in the coming months.

“But, it’s not likely that prices will decline below year-ago levels,” Anderson emphasizes.

Inventory Reports Release on July 25

Close says more will be known about supply levels after the USDA Cattle on Feed and Cattle Inventory reports on Friday.

“While market analysts expect lower placements, marketings and cattle in feedyards than a year ago, the really interesting number will be the number of heifers on feed on July 1,” Anderson summarizes. “The heifers on feed will provide some insight into heifer retention. Also, look for placements in Texas due to the ban on Mexican feeder cattle. The lack of spayed heifers coming from Mexico is important in evaluating the number of heifers on feed.”

Your Next Read: What Americans Won’t Give Up in 2025: Spending Priorities Revealed

Is Food Inflation Heating Up July 4th Grills?

Wed, 25 Jun 2025 17:44:50 GMT

Two industry reports are shining a light on the cost of a July 4^th barbecue.

The economists at Wells Fargo calculate an at-home holiday party for 10 will cost $130. The menu includes chicken breasts, beef sliders, hot dogs, fresh fruit, a vegetable platter, potato salad, corn bread, cake, apple pie, ice cream, beer, wine and soda.

Dr. Michael Swanson, chief agricultural economist within Wells Fargo’s Agri-Food Institute, says year-over-year food inflation is 2.2%.

For notable food prices from the July 4^th report, he cites the following:

Ground beef: Up 7.4%
Boneless chicken breasts: Up 1%
Watermelon and strawberries: Down 0.6%
Potatoes: Up 1%
Egg prices: Up 40%
Ice cream (1.5 quart): Up less than 1%

Swanson says beef prices year over year have been running 6% to 8% higher.

“When you talk to somebody who’s a processor or a packer, there’s not a part of the cow that moves independent from the other parts of the cow so it’s all right in that category 6% to 8% on a year over year basis the last couple of months based on CPI,” he says.

He says for cost-savings, chicken offers the greatest opportunities in the protein category.

“When you look at the composite pricing from USDA, it’s right around $2.42 to $2.45 a pound — including everything from wings and breasts,” he says.

As for hot dogs, Swanson says the blend inside the casing will drive the price.

“If you go with the all-beef frankfurters, yes, they’re up substantially. If you look for a sausage or bratwurst that has a blend of pork and beef in it, you’re probably finding a much better bargain. Pork has been pretty flat year over year,” he says.

Swanson says the effects of highly pathogenic avian influenza are still being reflected in higher egg prices for menu items such as deviled eggs and salads.

As for ice cream, Swanson says the increase in cost is being attributed to additional labor expense in production.

“We’re seeing a little bit of inflation in that category, but just very modest. We have a good supply of cream and milk in the country right now. The dairymen are doing wel. So, what that reflects is kind of that cost of transformation,” he says.

Wells Fargo uses NeilsenIQ data for its analysis.

American Farm Bureau Market Basket Survey
Using its annual survey, The American Farm Bureau Federation says this year’s food prices are resulting in the second-highest cost for an at-home July 4^th barbecue since 2013 when the survey began.

“High prices don’t mean more money for farmers, however. Farmers are price takers, not price makers. Their share of the food retail dollar is just 15%. The cost of running their farm is up — from labor and transportation to taxes,” says AFBF associate economist Samantha Ayoub.

Per AFBF, this year’s cost for an Independence Day cookout will cost $70.92 for 10 people. Included in the calculations are cheeseburgers, chicken breasts, pork chops, potato salad, strawberries and ice cream.

Last year was the highest cost found by the survey at $7.39 per person.

Year-over-year retail price increases in 2025 include:

2 lb. of ground beef: Up 4.4% to $13.33
Pork and beans: Up 20¢ to $2.69
Potato salad: Up 6.6% to $3.54

Notable reductions, compared to 2024, in food prices per the survey were:

3 lb. package of pork chops: Down 8.8% to $14.13
Chips: Down 10¢ to $4.80 a bag
Hamburger buns: Down 2.6% to $2.35

Millennials and Protein Craze Boost Meat Sales to Record High

Wed, 26 Mar 2025 15:05:28 GMT

Despite the extreme inflationary pressure on income now, consumers continue to lean into their love for meat in 2024.

“2024 was the strongest year on record for meat, with growth for beef and chicken, pork, lamb had a really good year, bison, veal, you name it,” says Anne-Marie Roerink, owner of 210 Analytics, who conducted the 2024 Power of Meat study . “It was just an all-around fantastic year, and it really underscored that despite consumers having that pressure on income and being in the non-stop balancing act on what to spend their money on, meat won one big.”

How Did Meat Win?
When times are tough, people start to cook at home more often, Roerink says. A part of the dollar that came out of food service restaurants went into the retail grocery store space. She says part of the dollar might end up back at restaurants. But, that’s not a bad thing for the meat industry. The balance between retail and restaurants tends to be a good thing.

“For years, we worried about whether millennials were going to be meat and poultry consumers like the generations before them. The answer is a resounding yes,” Roerink says.

Millennials, especially the older half of this age group, are starting to come into their income potential.

“Many millennials now have children,” she adds. “And those children are starting to be the age where you think you go to the grocery store for the entire week, and about two days later, your pantry, fridge and freezer are empty.”

The retail meat industry sold 500 million more packages in 2024 than they did in 2023. Roerink says 62% of that 500 million-package growth was driven by millennials.

“That’s been a key finding for all of us,” she says. “Millennials do approach meat and poultry a little bit differently, so that’s going to mean more change in years to come.”

Another reason why the meat industry is doing so well is Americans’ massive focus on protein.

“If you walk around the store, from your mac and cheese to your Skippy peanut butter, protein call-outs are everywhere,” Roerink explains. “But at the same time, this is going hand in hand with some people saying, ‘I want fewer ingredients in the things that I buy. I want a more natural form of food.’ That combined focus on protein with more wholesome foods has really put meat and poultry back into driver’s seats as well.”

What Do Millennials Really Want?
Roerink says millennials are focused on convenience more than ever. This is largely attributed to their life stage – running around and balancing time between family and work like generations before them.

“They have more focus on sustainability and animal welfare,” she adds. “With their approach and values relative to meat and poultry, I think we’re going to see some different needs in terms of transparency. They truly do want to hear from the producers. They want to understand what kind of life the animal had, how you approach water management and everything else.”

She says it may sound crazy, but consumers do want to know how their food is produced. And if they don’t hear it from the producer, they may dream up their own descriptions, she points out.

“Often times when we think about our meat category, we use industry terms. We approach it from a scientific angle,” Roerink says. “This means nothing to consumers. They want to know more, but we need to speak in a language that makes sense to those consumers.”

Your Next Read: Consumer Meat Sales Are Higher Than Ever

Food Inflation, Threatened Tariffs: What Is The Effect On Super Bowl Snack Tables?

Mon, 03 Feb 2025 20:18:40 GMT

Whether it’s chicken wings (up 7%) or vegetables for the snack tray (broccoli is down 7%), Wells Fargo Agri-Food Institute Economist Dr. Michael Swanson says consumers shouldn’t expect every snack food category to increase their budget for a traditional Super Bowl party. And he doesn’t think President Trump’s latest trade talks with Mexico, Canada and China will have a direct, immediate effect at the grocery store by Sunday’s big game.

“It’s unlikely that changes in tariffs will impact prices headed into the Super Bowl, however, we’ll see how it plays out in the coming weeks. This is certainly the year for consumers to stay food fluent,” Swanson says.

For the past four years, he’s led the team at Wells Fargo to look at popular categories for game day watch parties and analyze the pricing trends. His research aims to help consumers stay “food fluent” to find alternatives, substitutions and bargains when they can.

“We started in 2021 when we saw the first spike in food inflation. And the past three years, everything has been up—it was a question of how much a category was up that year,” Swanson says. “But for 2025, some categories are up, and some are not. Some are way up; and some are way down.”

Swanson says it’s demand keeping prices elevated—not supply.

“Take chicken wings. Did the avian influenza knock out the chicken wings? The answer is, no, it didn’t–it was mainly the egg laying flocks. We have almost more chicken wings than we did last year, but prices are up 7%. Why? It’s consumer demand,” he says.

For dairy products, the Super Bowl is one of the top three demand events.

“Between the nachos, pizzas and sundry cheese-based snacks, the industry knows that and prepares well in advance making sure all the fans have what they need,” he says. “Dairy as a category was up 1.3% from a year ago, but it has been a relatively flat pricing environment for the last 18 months. Consumers and producers have found a good balance overall.

Specific to ongoing trade developments and tariffs discussions, Swanson says the dairy industry is staying keenly aware.

“Exports are a key element for balancing U.S. dairy production and demand. The industry is preparing to see what happens with key markets like Mexico and Canada in the near term,” he says.

He says the same could play out for avocados, which is notable given the tariff discussions on Mexico—our No. 1 source country for avocados.

“The question is, is the supply substitutable. With avocados, we’re seeing a push to grow more in Ecuador, Peru, and Colombia,” he says.

While longer-term supplies may be diversified, it takes years for trees to bear fruit. And for now, per the Wells Fargo Super Bowl Report, avocado prices are up over 11%.
Two other vegetables up year-over-year are red bell peppers (up 7.4%) and prepared carrots (up 3.4%)

So what categories went down in year-to-year pricing?

Notably, some vegetables are down including celery (down 8.4), broccoli (down 7.2%) and cauliflower (down 3.8%).

A more robust supply of potatoes has yielded a decline in potato chips prices, which are 5.1% lower. Also when it comes to overall pre-packaged foods, the container prices have come down, so increases in transport costs aren’t being passed along to the consumer as they have been in the past.

If you’re looking for a “bargain” Swanson points to store brand frozen pizzas.

“Some of those carbohydrate-based components are down through competition. Something like frozen pizzas, for example are down from a year ago. And especially you look at those store Brand pizzas are way down. They’re down about 8% versus just 2% for the national brand. So if you really want to save money, competition is your friend.”
As for protein, the biggest price decline has been in shrimp with a 4% lower price this year than last.

Retail beef prices remain elevated.

“It’s not that we have poor supply of beef. We’re doing some interesting dynamics right now, exporting a little bit less, importing, a little bit more, putting more pounds on those cows,” Swanson says. “We have a decent supply of beef, but the price is still up 3.5% to 4% as a category from a year ago. The consumers love it, and they’re going to pay for it.”

His advice overall in this food economic environment is to stay a smart shopper.

“We’re entering a competitive situation right now–we’re seeing things go up and things go down. If a product matters to you, get out the on the web, shop a couple of stores, because one of the things we do find is promotions are back in the game.”

Carving Out Convenience: Young Cattle Producer Serves Up Success With Vending Machine of Meat

Wed, 10 Jan 2024 20:25:13 GMT

Walk into the Green Grass Cattle Company & Mercantile in Weston, Mo., and you’re immediately greeted with a slice of nostalgia. From a recently acquired feed store, to a storefront featuring beef, home goods and apparel, it’s a family-run business with solid rural roots.

“I’m the fifth generation in my family to take this on,” says Tim Haer, when asked how long his family has been farming.

He may be a fifth-generation farmer, but he’s now part of what’s become first-generation beef business.

“Green Grass Cattle Company started two years ago,” says Haer.

When we caught up with Haer, he took us out to one of his family’s pastures.

(Farm Journal)

After the flood of 1993, the family sold their farm and cattle. Tim’s mom and dad then landed jobs off the farm, but still within agriculture. The family had some cattle, but after his dad retired, he was ready for a new family venture.

“He kind of approached us and said, ‘Hey, you guys want to make a run at this full time?’ And after that, we started adding back to the herd and increasing our numbers,” says Haer.

Intentional Decisions and Growth

It’s growth that hasn’t always happened by chance. While Haer says some of the relationships and business partnerships have been a fortunate find, the Haers are also intentional in everything they do.

“When we first started out, we were just selling sides of beef. We didn’t have a retail store. We had a small online presence. But we didn’t have an e-commerce site or anything,” he says.

But when the Covid-19 pandemic hit, just like many protein producers, the Haer saw demand for freezer beef catch fire, and that’s when the Haers knew it was time to dish out something new.

“We looked at that as an opportunity to start processing cattle at a USDA [inspected] facility, and then selling individual cuts of beef as well,” he says.

Serving Up a Story

And they did, opening up a storefront in Weston in September 2021. The family knew opening a new door would also serve as a way for the family to connect with consumers and share the story behind their beef.

“I think it’s really important to do that,” says Megan Haer-Schmidt, Tim’s younger sister, but also manager of New Deal Ag Solutions, the family’s newest business. “I think consumers care about it, too. The types of questions that we will get are often very detailed, and you can tell that people, you know, want to know that the food that they’re eating was raised by a local family, or that it was cared for.”

High-Quality Beef Starts with High-Quality Bulls

Differentiating their business has become Green Grass Cattle Company’s specialty, and Haer says it all starts with high-quality bulls. The family carefully selected the bulls for certain traits.

“We weren’t concerned about a lot of the other things that traditional producers are looking for. What we were looking for, were bulls that had high EPD (expected progeny differences) scores and ribeye size and marbling,” Haer explains.

The other trait the Haers wanted, were finding bulls that were extremely docile, and they seemed to hit the jackpot when they found black angus bulls from Connealy Angus in Whitman, Neb.

“We found great value in buying those, and it’s turned out to be a pretty successful venture for us,” says Haer.

A Wild Idea That Turned Wildly Successful

The deliberate decisions made at Green Grass Cattle Company are also ones that can be a bit different, especially when it comes to some of Tim’s off-the-wall ideas.

“Last year, I had a buddy of mine that moved to Germany and I was talking to him one evening, and he goes, ‘Man, you’re not going to believe this, but I get my bratwurst out of a vending machine that’s two blocks away from me.’”

With that, he had an idea: create their own vending machine full of meat.

“I researched the different machines that were available to see how I could make it work to sell not just brats, but ground beef and even steaks,” says Haer. “And I finally found a machine that I thought would work and accommodate our needs.”

(Farm Journal)

Haer didn’t just do some heavy research on the right set-up to service customers, but also the right location.

“Keith Bradley, co-owner of Made in KC , really believed in our idea. He’s really supported us through this whole venture,” says Haer. “And they’ve got a lot of runway. I think they have close to 15 stores in Kansas City.”

That idea, is a reality today, located inside Front Range Coffeehouse, which is one of Bradley’s businesses in the middle of Kansas City, and 40 miles from the Haer family’s farm.

“It’s just kind of taken off, and it’s been wildly successful,” says Haer.

Digesting the Data

With the vending machine being located 40 miles from the farm, Haer knew he needed a vending machine that was highly automated. And what the Haers landed on is a machine that allows Tim to constantly collect the data.

“In working with the distributor that sells the machines, we were able to find a card reader that actually provides a lot of telematics in real-time,” says Her.

Out of all the aggregated data, Haer says the most telling point may be how people will buy steak at any hour of the day. When the vending machine first launched, it was located outside the store, and Haer says people would buy steaks all times of the day and night, including 11 p.m.

“I didn’t know if the machine was going to be successful to start with. When people were buying, buying steaks that late at night, it just kind of validated all the assumptions that I had,” says Haer.

Loyal Customers, One Steak at a Time

The reviews of Green Grass Cattle Company tell the story best. They’ve carved out convenience, while attracting a loyal customer base across the Kansas City area.

“When we first opened up the doors to the store, we were answering questions we just kind of took for granted as knowledge that we had our whole lives,” he says. “We’re not just trying to provide locally raised beef to consumers, we also have an obligation now to educate them and make more of a connection with where our food comes from.”

Whether it’s buying a steak from this vending machine, or visiting the family’s store and mercantile, the Haers have not only carved out convenience, but also a niche.

mRNA Conspiracy Theories: Ranch Group Offers ‘Fearmongering’ and ‘Misinformation’

Mon, 24 Apr 2023 20:23:57 GMT

Misinformation and conspiracy theories regarding the use of mRNA vaccines in livestock continue, despite efforts of the scientific community, the Animal Health Institute and government agencies.

Last week Drovers and AgWeb reported about a bogus claim on social media that producers are required to inject livestock with mRNA vaccines. USDA spokesperson Marissa Perry said, “There is no requirement or mandate that producers vaccinate their livestock for any disease.”

Further, the mRNA vaccines are not even available for cattle in the United States, and the National Cattlemen’s Beef Association issued a statement indicating such in an effort to tamp down the internet falsehoods.

University of Florida professor Kevin Folta appeared on AgriTalk confirming to host Chip Flory that no mRNA cattle vaccine is approved in the U.S., but researchers are working on an mRNA vaccine for swine to battle porcine reproductive and respiratory syndrome (PRRS).

“It’s (mRNA) a vaccine for the animal that, just like any other vaccine, protects the animal from disease,” Folta said. And, “It’s not in your food.”

Despite Folta’s and assurances from many others in the scientific community, false accusations about the safety of meat and milk continue. Late last week one ranch group issued a press statement followed by a commentary, both filled with inaccuracies about mRNA and frosted with a coating of fear for consumers.

In the press release, R-CALF USA said after a briefing from its Animal Health Committee Chair, who “spoke with medical doctors and a microbiologist” who were unnamed, the group’s board passed a motion to bring the issue before the full membership at its next annual meeting to determine policy direction. Until then, R-CALF says mandatory country-of-origin labeling (COOL) must be adopted, because without COOL, “The American consumer has no way of knowing if the beef they are buying is coming from a country using this debatable mRNA technology in their cattle health management.”

R-CALF CEO Bill Bullard went even further in his commentary , calling the mRNA vaccine “an injection.” Additionally, he claimed that mRNA “hijacks living cells, tricking them into producing some level of immunity against human viruses.”

But the most egregious statement from Bullard seems to cavalierly tarnish beef’s safety image.

“There is great concern that living cells excrete the mRNA over time and the mRNA can then be transferred to animals and humans that have never received the mRNA injection,” Bullard wrote. “It is believed, for example, that humans can contact (sic) mRNA by eating meat from livestock that have received the injection.”

All of that is false, of course. To obtain confirmation we reached out to Dr. Jeff Savell, Vice Chancellor and Dean, Agriculture and Life Sciences at Texas A&M University, who is also a Distinguished Professor, Meat Science. He promptly put us in contact with a faculty expert.

That would be Dr. Penny Riggs, associate professor of animal science at Texas A&M. More of her credentials later. But first, after reviewing the R-CALF releases she called them “fearmongering and misinformation.”

Quoting directly from the email Drovers received from Dr. Riggs:

“First. No mRNA vaccines are currently available for beef cattle. I understand that there are a couple of vaccines against respiratory disease and rotavirus for swine.”

“Second. No food safety risk exists for meat from animals that have received any vaccination.” [Regardless of vaccination type, proper withdrawal times should be ensured. Specified withdrawal times are based on the specific vaccine and its formulation components.]

“Third. mRNA from a vaccine will NOT be passed along in meat.”

So what about Dr. Riggs’ credentials? Start with a BS in Biology, and then a Masters in Cytogenetics from Purdue University. Then a PhD in molecular genetics from Texas A&M.

(Here’s a crash course in just what mRNA is and the important job it does, authored by Dr. Riggs for The Conversation.)

“Riggs’ research focuses on analyses of gene, RNA and protein expression, function, and signaling that regulate or influence aspects of beef quality, skeletal muscle traits, and developmental processes in beef cattle, as well as whole genome sequencing of bacterial pathogens. She has additional interests in genome technologies and genetic modifiers of disease susceptibility and in the role of animal agriculture and biotechnology in ensuring food and nutritional security,” according to her A&M profile.

And for good measure, Riggs “conducted postdoctoral work in the radiation biophysics lab as a Texas Aerospace Fellow at the University of Houston and the NASA Lyndon B. Johnson Space Center.”

Regarding the misinformation about the safety of meat contained in the R-CALF releases, Riggs called it “unfortunate.” As agriculturalists, “we should be celebrating the advances in technology that enable more precise and effective strategies for ensuring animal health and well-being in order to continue producing the nutritious and safe meat, milk, and other animal source products that sustain life and good health.”

Riggs went on to address the commentary and press release specifically, noting they both contain numerous factual errors. The following are Riggs’ verbatim comments to Drovers:

1. mRNA itself is neither a vaccine, nor an injection. Specific mRNAs are produced in every cell of every living organism as the first step for every biological function. The mRNA is a specific and relatively short-lived nucleotide message that is translated into the proteins in our cells. The messages are destroyed in the cell after sufficient protein is made for each biological task (minutes to hours).

2. A vaccine is a derivative of a pathogen—such as a modified virus, a killed virus, part of a virus, or a specific mRNA copy of a small part of a virus—that can function as an antigen. That means that when the vaccine is delivered, often by injection, our bodies recognize that antigen and respond to it by making antibodies, enabling development of immunity to that original pathogen. What makes an mRNA vaccine different is that it is the minimal amount of sequence needed for eliciting an immune response. Viruses tend to mutate rapidly, so mRNA is an advantage for speedy vaccine production because the sequence can be revised as needed. Also, this type of vaccine doesn’t have to be grown – so there are fewer ingredients in the formulation that could have potential to elicit an allergic reaction. In short, the mRNA vaccine is a new tool that is very precise and can be formulated rapidly as threats emerge.

3. What does the mRNA in a vaccine do? THE mRNA from a vaccine DOES NOT rewrite instructions from the body’s DNA. The mRNA does not hijack the cell.

When the mRNA enters the cytoplasm of the immune system’s sentinel cells, the normal protein-making “machinery” present in the cytoplasm reads the message and generates a protein product that is then recognized as the foreign antigen. Then, our immune system is stimulated to produce antibodies, just like any other vaccine does.

4. Potential risks are very low for humans and livestock. Although vaccines are very safe and help protect people and animals from harmful viruses and other pathogens, they function by eliciting an immune response. Rarely, that triggering of the immune response may be harmful, or a person may have an allergic reaction to the materials used to formulate the vaccine – for example, people allergic to eggs should not receive a vaccine developed in eggs. So far, data only exists for the mRNA vaccines developed to protect again COVID-19 and the limited swine vaccinations. From data collected to date, the risk of adverse events compared to other types of vaccines is very low, achieving zero risk for anything is almost impossible.

5. NO, there is NOT “great concern that living cells excrete the mRNA over time and the mRNA can then be transferred to animals and humans that have never received the mRNA injection.”

6. NO it is NOT TRUE that “for example, that humans can contact [sic] mRNA by eating meat from livestock that have received the injection.”

This is false. These statements are unfounded fearmongering. Every morsel of food we eat that comes from plants or animals is loaded with the DNA, RNA (mRNA, rRNA, miRNA, etc), along with proteins and other contents of the cells from source organisms – no matter if it is spinach or steak. People can enjoy a great meal, digest the meat, and none of its DNA or RNA will be transferred to them. It’s just not physically possible for that to occur.

7. mRNA vaccines have been “in development” for a couple of decades, but mRNA is unstable and difficult to deliver as a vaccine. As a result of U.S. investments during COVID, the last hurdle was overcome – how to deliver the specific mRNA and keep it from being destroyed long enough for an immune response to occur. This is still expensive technology, but the big breakthrough enables highly specific vaccines to be formulated rapidly and deliver only what is required. However, tests have shown that even these types of mRNA molecules can’t survive very long in the cell – an estimate is that 50% of the mRNA from a vaccine is gone in about 20 hours, and completely destroyed within a few days.

8. NO, the COVID-19 mRNA vaccines that contain a portion of the Sars-CoV2 spike protein will not deliver mRNA to consumers who drink milk if it is injected into dairy cows. Yes, there are ways to genetically engineer animals to deliver protein products in milk – this was done in dairy goats many years ago, but it CANNOT be accomplished by an mRNA vaccine.

9. NO, people who eat meat from an animal treated with an mRNA vaccine, CANNOT absorb the mRNA from the vaccine in the intestinal tract.

In conclusion, Riggs wrote, “These outlandish claims are nothing more than fearmongering to push other agendas. The various state and federal proposed bills are not based on any kind of rational scientific evidence.”

New Study Shows Animals Primarily Consume Foods Not Fit for Humans

Fri, 20 Nov 2020 01:44:48 GMT

A new study http://www.sciencedirect.com/science/article/pii/S2211912416300013 by the Food and Agricultural Organization (FAO) finds that animals, particularly cattle, consume a lot less food that humans eat and less an environmental burden than previously reported.

That’s significant, because previous reports, such as FAO’s own “Livestock’s Long Shadow” issued a decade ago, suggested animals are consuming large amounts of food that could be eaten by humans and creating a huge carbon footprint.

Previous studies, often cited without question, suggest that between 12 and 45 lb of grain are needed to produce 1 lb of beef. “Contrary to these high estimates, the current investigation found that an average of only 6.6 lb of cereals are need to produce 1 lb of meat,” says Anne Mottet, a co-author of the FAO study. “Cattle only need 1.3 lb of protein from human food to produce 2.2 lb of protein in meat and milk, which is of higher nutritional value.

“In addition, this study determined that 86% of livestock feed, which includes residues and by-products, is not suitable for human consumption,” says Mottet. “If not consumed by livestock…, these ‘leftovers’ could quickly become an environmental burden as the human populations grows and consumes more and more processed food.

“Animal production, in its many forms, plays an integral role in the food system, making use of marginal lands, turning co-products into edible goods, contributing to crop productivity and turning edible crops into highly nutritious, protein rich food,” she says.

22 Burger Chains Graded F on Antibiotics

Thu, 12 Nov 2020 05:53:41 GMT

The fourth annual Chain Reaction report and scorecard gives a failing grade to 22 of 25 burger chain restaurants relating to the use of antibiotics in their beef supply.

Chain Reaction IV , released Wednesday, gives a D- to Wendy’s and Fs to 22 other chains, including McDonald’s, Burger King, Sonic, Five Guys and Carl’s Jr. for continuing to use beef raised with antibiotics in ways that make them less effective on humans. Only two As were earned by Shake Shack and BurgerFi.

The annual Chain Reaction report is based on surveys conducted by a coalition of five consumer groups: U.S. PIRG (public interest research group), Consumer Reports, the Natural Resources Defense Council, Friends of the Earth, Center for Food Safety and Food Animal Concerns Trust.

The consumer groups claim the overuse of antibiotics by livestock producers contributes to antibiotic-resistant bacteria, which can cause life-threatening infections in humans.

“We need our life-saving medicines to work, and because fast food companies are some of the largest buyers of meat, they are uniquely positioned to address this public health crisis,” the report said.

According to data from the Centers for Disease Control (CDC), drug-resistant superbugs kill about 23,000 people in the U.S. each year, and increase healthcare costs by $20 billion annually.

However, the CDC does not lay all that blame for antibiotic-resistance on the use of antibiotics in livestock production. The CDC says about 1 in 5 drug-resistant infections in humans comes from food animals, but that 1 in 3 prescriptions for humans by physicians are unnecessary.

The focus of this year’s Chain Reaction report on burgers is in response to the success consumer groups have had on changing production practices for poultry. Over the past decade, that pressure from consumer groups has led to most poultry companies raising flocks without the routine use of antibiotics.

The beef and pork industries have stopped using antibiotics as growth promotants, but resist further limits.

“The beef industry promotes the judicious use of antibiotics to keep potential risk of developing antibiotic-resistant bacteria extremely low,” the National Cattlemen’s Beef Assn. (NCBA) says. “In addition, the beef community has invested significantly in research and education programs like Beef Quality Assurance to maintain high standards of animal care and health.”

Chain Reaction authors noted they will focus on McDonald’s in their efforts to curtail antibiotic use in food animals. As America’s largest purchaser of beef, Chain Reaction authors say McDonald’s “should commit to sourcing beef from producers that use antibiotics under the guidance of a licensed veterinarian, and only to treat animals diagnosed with an illness or in limited circumstances to control a verified disease outbreak.”