LUBBOCK, Texas (RFD NEWS) — A new model outlining the beef supply chain shows how value shifts from pasture to retail, highlighting how timing, costs, and yields determine who captures margins.
Hyrum Egbert, writing in the Big Bad Beefpacker newsletter, developed a framework that tracks cattle through cow-calf, stocker, feedyard, packer, and retail stages using consistent weights, pricing, and cost structures. The model follows an 18-month lifecycle and aligns each stage with appropriate pricing benchmarks, from live cattle values to boxed beef and retail pricing.
The analysis emphasizes that margins are not fixed within one segment. Instead, profitability varies with market conditions, input costs, and the sector holding risk at any given time. Feed costs, cattle prices, and beef demand all influence how value is distributed across the chain.
Yield and shrink also play a critical role. The model estimates a loss of roughly 11 to 12 percent from carcass to retail cuts and an additional 8 percent at the retail level, underscoring how much product never reaches the consumer.
The framework highlights that changes in any one part of the system — from weights to pricing assumptions — can shift margins across the entire chain.
Farm-Level Takeaway: Margins shift across the chain based on timing.
Tony St. James, RFD NEWS Markets Specialist
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
