Beef price tracker 2

We are seriously looking at another beef slaughter premium this autumn if the f:<"**>, EU will have to agree. I can see delays in getting cattle killed.

Irish processors are not 'pushing' the fable pgi, bord bia grass fed approved beef . We have no hormones, we have had documented withdrawal dates. Why bother with bord bia its a farce we have been sold....

Its easier push the southern hemisphere beef with little effort into the UK market where profits are eye watering when you're got product at dell boy prices.

Imagine that stuff is being farmed into the local pub and supermarket with looks and tastes awful.

I don't think anyone ever definitely answered that question.

I stand corrected but I think the tricolour and green clover is on all lables leaving some meat plants irrespective of county of origin because most factories are Bord Bia approved for processing. I wouldn't be surprised of BB Quality Assured stamp is also applied to non Irish beef and lamb.

A proportion of their income comes from the factories, they're never going to rock that boat.

Id hazard a guess there's not many paying ifa subs anymore so the money got to be small.

Two serious questions must be asked. Why is it so hard to sell our beef at the moment? Are the factories unable to market our beef properly given the very markets they are exporting into are getting a superior price than our beef. If the are struggling to shift 30k pw what will it be when 36/37 arrives at their door.

Are Bord Bia also unable to market it. We have quality assured grass fed and pgi status?

Something smells... either both are incapable or one is profiteering.

The factories will always look after their own interests - like it or not, they ain't a charitable organisation.

It's not so many years ago when the banks played the same game. I remember listening to a interview on RTE radio at the time of the crash when a financial expert said the role of any bank was to make profit for their shareholders - it had nothing to do with what you or I were paying through the nose for our monthly mortgage repayments.

The factories have always and will continue to make profit for themselves at the expense of the primary producer and if they can't - they will buy it in cheaper be it lamb from Scotland/Wales through the North over the years, beef from Poland and shite from South America.

we probably let somebody else get their toe in the door in those markets last year because there wasn’t the beef to supply them

What differenct markets. What higher paying markets. Is it a Worldwide shortage or is there just less beef available. When is the last time you could not get a beefburger in Supermacs or a steak in a resturant.

AFAIK we have very limited access to the US market. Italy demands grain fed U&E grade cattle with no marbling. Yes we are sending some AA beef there but not significant amounts. The french market is very natioalistic, even at that it again is for Continentals type cattle but heavy carcasses. We are sending cow beef there.

Ww export a certain amount of beef to premium markets in Holland, Belgium and Germany. I think there is a niche Shorthorn brand marketed in Belgium. Other than that where are the other high paying premium markets. Japan or other Asian countries, in the case of Japan we would be competing with Australian beef,and with Australian and Brazilian beef in most of the rest of Asia, as well as Pork and Chicken.

Are the processors operating a cartel. You bet they are. However unless there is a serious change in legislation there is nothing we can do about. The meat regulator was neutered before it was established. The processors operate the only measurement system not scrutinised by the NSAI. To avoid competition law the big 3 claim every factory they iwnmis an independent business. However witjout breaking competition law they can pick and choose who they quote to and have no poaching agreements. Not just with there own group but between ajoining units or even far away units.

I could carry on but its pointless as most do not understand the system.

I am not quite sure if they would be civilised. However if more farmers finished there own cattle dropped numbers slightly, forgot about Teagasc efficiency and top 10% sh!te yes they would be better off.

There is a lot of finishers got roasted this winter. However anyone buying cattle last autumn to winter finish without a contracted price was asking for trouble. This is the 4th to 5th May in a row where those finishing late winter cattle got a roasting. Last May they sort of avoided it by the significant price rise. Next Autumn the same lads will get the same horn.

For the last 3-4 years sumer grazers that finish cattle have won handsomely making 500+ in 6,-8 months if they were anyway savvy. This year they may not but they have had a great run. However its a serious capital intensive business. Laying out 50-150k for stock in 3-4 weeks is serious business.

Me I just do a mainly 12ish month system no over thinking of it. Buy as value an animal that looks like leaving 950-1k+ at present factory prices. Take my margin. Watch my costs. Pocket my profit and spend to avoid tax without getting machinery disrase

It can be done, all the big players in the US got a right kicking with fines.

The UK market is the golden egg, the cartel have it off to a tee. But your right they are lazy in seeking other outlets but its all about keeping Tesco, Sainsbury et al happy.

I think we are going to go like the sheep industry. Not many young lads or lassies have the same gra for farming as previously. There's abbitors closing in the UK and the US and I'd bet they wont reopen.

They would do this regardless just like the crooked cattle dealer looking every week to find a different way of screwing someone, its in their DNA.

Down the coast in Ballybunion. Coming home tomorrow early and wanted to grab a bit of beef. Went to local supervalue. Took a while to find the “roast beef section”. Very small…..and of the 6 joints, 4 were expired a day before their “best before dates”. The size of some of the joints. 500-700 grams to keep the price looking ok….hardly have enough to make a sandwich after cooked.

It’s anecdotal but it’s not a good look.