Baby Robin - 3/14/2020 09:04
I think the “problem” or “perceived problem” for beef right now is fear. Restaurants enable the whole beef chain to sell premium cuts for premium$$. Most folks order steaks vs chicken or pork when out in restaurant setting. Restaurants provide the pull while the grocery stores provide the push for burger and everything else.
I am worried that pork will back up while the “producers of pork” as (Kooiker has explained) have jumped head first and double fisted into expansion to meet China “anticipated” pork needs....
Exactly the same thing as 96. Expanded for promised meat sales to Japan and other Asians countries. Expansion without slaughter capacity increases to kill the hogs |