A wee uplift possible you reckon for a period.
Well APB IN clones is shutting for a few weeks, for some internal works, whether that's connected to these new arrangements.
Last of the feedlot cattle are going at present. I imagine that supply is tightening all the time.
ABP have a new factory lairage form. Lactating cows now must be declared and arrangements must be agreed that cows will be slaughtered within 13 hours of last milking.
This is a revamp I say to stop cows going from the mart to the factory
5.05 omagh next week.
Heard tonight 5.15 was offered by an agent this week, for maybe, liffeys meats, tho not fully sure on factory
4.90 offered ABP.
plenty variable quotes about.
I got 4.95 from Larry yesterday for a lame bullock that was finished...
I’d be hoping so anyway
What would be a good weight gain in terms of kg per day for nice quality CH bullock storks,bought in April as year olds and let out on good feeding ground,aim to sell in late November/early December. Would they gain a kilo a day on nice grass at this time of the year?
Yea, wouldn't quote in ABP untill partially booked in after a week, they told me too.
Last week was quoted 4.95 for bullocks in Foyle donegal
Eventually got a quote for 5.10 in omagh, across the border.
Anyway 4.95 was last week's quote southern.
I heard they want it at 4.40
Quoted 4.90 for Thursday as well. Where will this price drop stop??
Yeah I couldn't get a quote for next week. They won't commit to a price until they know how many cattle are already booked in for a week, then they can drop it if there's enough.
He probably wasn't given a price when he booked that's what's happening now. I heard last night bullocks are on 4.90 this week.
Just booked them, havent discussed price yet...
What price were you offered when you booked?
Whats the latest beef price this week?....i have a couple of loads booked in for 2 weeks time...
Grass cattle very slow coming through in the midlands too.
Cattle really backed up now....3 week wait....agents in the marts getting preference and making a mint. Was in mart today and easily turning 100e a head. Where's our rep bodies...oh sorry I forgot they are fighting the Co ops for a better price for milk.
As I posted above, dairy farmers have been culling heavily in the past two to three weeks. IMO due to the new TB testing regime for cows some dairy farmers prefer to go direct to the factory rather than the mart. Independent factories were giving more for ex parlour and fleshed cows which I assume means that they have better contracts.
What I've seen put through mrm machines you would not give to a dog
Now that you mention it ,the area-plant that the burgers were manufactired in was called the mrm plant.
Did any of them use mrm
Worked for 16 yrs as a boner in various factories and have boned bulls,young bulls,cows,steers,heifers,ewes,lambs and deer.The beef for the burgers was got from whatever beef could be salvaged from the bones after they were boned out .This was then mixed with addiitives to enable it to stick together when pressed into individual burgers.Beef factories are capable of running their factories,eg wages,overheads etc on whats known as the 5th quarter which the farmer does not get paid for.The price they pay for the stock is only a fraction of their profits.
Farmers are not backing up cattle
Agree with you, a burger factory I know of is using a lot of the off cuts from FR bullocks at present for supplying a better burger, a lot of the dairy cows nowadays are from 480 to 550kg at present coming out of the milking parlour. Have a friend working as a sparks in a pizza factory and he was saying they can’t make product quick enough due to the weather for here and the UK. The trade dictates the price and farmers at times get greedy waiting on the price to go up extra 5 or 10 cent and back up cattle.
Supply simply,farmers looking to offload cows out of the parlour before the drought. Cow beef will end up making up most of the mince and burgers. Inflation is hitting and the shopper and restaurants are looking to cheaper cuts as people won't pay for more expensive steaks. This drives them to mince etc. If you were getting a shed load of cows thrown at you, would you pay top dollar, bet not
What would ye do 26/27 month old continental heifers (char/lim out of char/lim x cows) at the moment.
Asking for a friend😅
Well sort of true, cousin has a bunch non qa, and I have a small bunch qa, must get them in and weigh them but to my eye somewhere around 550 - 590 kg.....nice sorts, some tasty ones...probably another 5/6 weeks grass in front of them
What are p+ cows at present ,I taught p's were 4.10 and O's were 4.20
It would depend on the cow and the level of finish. You could have loads of flesh on a cow at 700 kgs LW but she might not get into an O grade until 850 kgs LW. Both are totally different cows but you could compare neither to a p grade straight from the parlour at a bit with 600 kgs.
Killed a P grade bullock FS 3+@ nearly 380 DW or about 760 LW and those mature cows are different again
If they’re as well finished as u think. They’d sneak into an o wouldnt they
You are right to an extent Sheepbreeder. However you have to remember that most cow beef goes into manufacturing or catering beef. Not all P grade cows are are the same. Many will get well fed. However the processors jast spring paid through the way over the top for canner beef to get throughput. As one finisher who normally dose cattle very well said ''what could we do if you took her straight from the mart to the factory there was a good twist ( I say many were making 200/cow) out of them that might not have been there if you finished them properly ( they would hardly have been another 100 euro out of them)
If you had well finished ''P'' cows you would be taking some hit at present. It nit so much it will cost processors to fill and maintain chills, it's that they know that there is about 80k less in the system this year and they intend to manage that through to November when 2022 cattle come on stream.
why did the factory drop P grade cows prices, the hardest beef to get rid this time of the year, P grade cow is not prime beef and cows out of the parlour will not killout that wonderful.The supermarkets this week have beef on all the specials and the housewife will buy whatever is best value and at the end of the day the customer decides the trade. The day of factories filling chills with cattle to carry is gone with the price of electricity etc, they will only kill what they need for the week a head market.
