Cornell University: Market impacts on price of beef

Dr. Peel, OK State Livestock Marketing Specialist provides information on market demand. Cutout values are what packers base their bids for cull cows and finished beef on cutout values. Demand is lower at the restaurant level due to fast food service open only for drive through and restaurants for take out only. Fast food uses a lot of ground beef and restaurants use more middle meats. Demand for retail is up for ground and lesser value cuts.

Beef market impacts from COVID-19_Peel

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By Brian Allmer - The BARN

Brian Allmer & the BARN are members of the National Association of Farm Broadcasting (NAFB), the Colorado FFA Foundation, the Colorado 4H Foundation, the Colorado Farm Show Marketing Committee, 1867 Club Board Member, Denver Ag & Livestock Club Member, the Weld County Fair Board, the Briggsdale FFA Advisory Council, Briggsdale 4H Club Beef Leader & Founder / Coordinator of the Briggsdale Classic Open Jackpot Show.