A Waiting Game: R-Calf is waiting on their lawsuit against four main meat packers

The courts are still considering R-Calf’s lawsuit against the four major meat packers, which claims they conspired to depress prices.

R-Calf CEO Bill Bullard tells agoinfo.net they are waiting on the courts to approve a multi-million-dollar class action suit against JBS. As part of the agreement, Bullard says JBS would then help in the cases against the other three packers.

Bullard says right now they just have to wait.

“So the way this works is that the court will determine whether the proposed class action settlement is appropriate and equitable,” Bullard said. “And if such a determination is made, then the court would order that notice be sent to all the potential members of the class who could file a claim against the settlement.”

Any producer who sold to the Big Four packers (Tyson Foods, JBS USA, Cargill Meat Solutions, and National Beef Packing Co.) between June 2015 and February 2020 can participate in the class action lawsuit.

Related Stories
NRECA CEO Jim Matheson joins us to discuss rural electric co-ops’ push for expanded USDA loan programs, rising energy demand from data center expansion, wildfire mitigation and other policy priorities impacting rural power infrastructure.
Farmland outlook is tracking closely with producer confidence, investment appetite, and financial expectations.
The fifth-generation operation is managing land and cattle with a long-term focus.
StoneX’s Josh Linville discusses USDA’s efforts to boost domestic fertilizer production and his outlook on supply and prices.
Officials say the virus is not a food safety risk and does not affect humans
With the Farm Bill now in the Senate’s hands, industry groups say the stakes are high—and timely action could be critical for producers navigating a difficult economic environment.

LATEST STORIES BY THIS AUTHOR:

What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.