2020: The Year of the Cull Cow
Beef producers should optimize this time to take advantage of the cull cattle market.
Now is a good time for beef producers to take advantage of stronger-than-normal prices for culled cattle, says Wesley Tucker, University of Missouri Extension ag business specialist.
COVID-19 led to backlogs in beef processing plants across the country. This caused producers to hold cattle longer before getting them to market. Cattle gained extra weight while held in the feedlot.
Fat trimmings become a value-added product for hamburger. Demand for hamburger increased during COVID-19 as more people ate at home instead of at restaurants or in schools.
COVID-19 led to backlogs in beef processing plants across the country. This caused producers to hold cattle longer before getting them to market. Cattle gained extra weight while held in the feedlot.
Ground beef uses trimmings to increase fat content in lean meat and improve texture and flavor. As a result, the market for culled cows is stronger at a time when it usually drops, says Tucker.
Beef tallow usually sells for 10¢ per pound (lb.), but can now be added to hamburger that sells at approximately $3 per lb.
Higher prices give producers an opportunity to clear the farm of extra cattle to feed during the winter.
To take advantage of the opportunity, do pregnancy checks on cows as soon as possible and consider early weaning to market open cull cows before prices drop.
For more guidelines on culling a cattle herd, “Culling the Commercial Cow Herd: BIF Fact Sheet” is available at extension2.missouri.edu/g2036.
Editor’s note: Linda Geist is senior strategic communication associate for University of Missouri Extension.
