LUBBOCK, Texas (RFD NEWS) — A proposal branded “Make America More Ground Beef” is being promoted to lower grocery-store prices, but the economics suggest its primary impact would fall elsewhere. Hyrum Egbert, author of The Big Bad Beef Packer newsletter, argues the plan functions less like consumer relief and more like a buyout-style support mechanism for dairies under margin pressure.
Proponents claim that diverting up to one million additional dairy-origin cattle to slaughter could add more than a billion pounds of lean trim and sharply reduce ground beef prices. Egbert notes that math does not hold up. Typical dairy cow yields translate to closer to 200 pounds of lean trim per head, not the 1,100 pounds implied, dramatically shrinking the potential supply boost.
Processing capacity also limits impact. Cow slaughter plants are already operating near normal levels, so pushing additional volume would take months and create regional bottlenecks rather than provide rapid retail relief. Meanwhile, ground beef markets naturally adjust through blending and import substitution, muting price effects.
Egbert concludes that the program would most clearly benefit dairy producers and, conditionally, cow packers, while taxpayers fund the transfer, and consumers see limited sustained relief.
Farm-Level Takeaway: Policies aimed at ground beef prices may primarily reshape dairy incentives rather than deliver lasting consumer savings.
Tony St. James, RFD NEWS Markets Specialist
Gov. Sarah Huckabee Sanders spoke with RFD-TV’s own Susan Alexander this Monday morning on the Market Day Report to explain Arkansas’s recently passed giving lawmakers greater authority to sanction foreign ag-land ownership within the state.
October 30, 2023 12:51 PM
·
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.
October 26, 2023 09:00 AM
·
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.
October 25, 2023 09:00 AM
·
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
October 24, 2023 11:32 AM
·
The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
October 19, 2023 09:00 AM
·
How does a robot milk a cow?
October 18, 2023 09:00 AM
·
