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The Dark Side

Hot Hanging Weight Pricing : the Dark Side

Hot Hanging (WET) Weight (HHW) based pricing is common in this business and can seem attractively priced but the freedom to choose (cutting instructions) comes with the twisted consequence of having been “provided enough rope to hang yourself”. Everyone else (farmer and processor) involved in the yield outcome takes 2 giant steps backwards and you are left standing alone.

Beef genetics and quality of finishing (last stages of grazing) along with cutting method , care and skill effect actual yield expectations (net total beef cut weight as percent of HHW).  HHW is the net weight of the  WET rail-suspended, bare eviscerated carcass sans head, hide and lower legs at the point it enters the chilling cooler . Dry aging, if specified by the customer, begins after cool-down and involves 3 -9 % carcass moisture weight loss over 7 to 21 days. Both payment to farmer and processor are based on this HHW number. It’s use makes sense for small/occasional producers w/o a herd yield performance base. HHW’s continued use by large/experienced direct sellers is at first glance puzzling: how can they ever develop herd yield performance data from myriad potential cutting plans? The not-so -obvious answer is they don’t care: they are sourcing from multiple herds: the Dark Side to which HHW easily provides access.

The very removal of responsibility for yield  creates an opportunistic opening for these “front-men” ; non-farmer brokers who only source and deliver beef under their label and  profit on the spread between their HHW “buy”(from a real farmer/rancher) and “resell” (to you) prices: an essentially risk-free deal for them when yield is your problem. There’s an ol’ braggart around this area who has made himself something of a kingpin in grass fed beef- having found farming/ranching too much work and risk -and now does just that. I once heard him boast -to a cattlemen’s group-how he ( actual quote) was “not above buying  hamburger cows” (old, culled, open, unbred female cattle). Otherwise, of course, his ethical standards are only the highest. HHW pricing encourages this kind of B.S. by making it simple, easy and risk-free to source cattle from multiple herds- w/o a quality and yield data base.

Hay Creek can provide CHOICE w/o the RISK :  I offer choice of steak cut thickness , roast cut target weights, “round ” roast or steak instead of ground- for prepaid HALF size orders at normal half pricing.

A commercial grain fed whole beef carcass weighing 630 pounds can have a bone-in cut yield of anywhere from 44 to 79% depending on yield grade. This does not include dry aging moisture loss -which takes around 5% off the top -since dry aging is no longer used commercially. No such published statistics exist for grass-fed beef . Since grass fed breeds are  typically of British- not heavily muscled , high yield grade Continental breeding- their gross yield most likely tops out around the low 70’s , high 60’s after 14 days dry aging. Variability in individual cattle and grazing quality can reduce this to the low 60’s. This range of yield has a huge effect on net $/pound you take home.

Suppose you purchase a quarter (technically a split-half ) of the 630 pound HHW carcass (157.5 pounds) and pay $3.90/pound to the farmer and $.72/pound (combined butcher, cut, and grind fee spread over HHW) to the processor for a total of $727.65. You assumed an unrealistic 75% yield of 118 pounds ($6.17 per pound net) but only received a 62% yield of 98 pounds ($7.45 per pound net). Not a bad deal but way different from what you bit on.

Complaints to farmer or processor on your orders’ yield result will inevitably be met with the negative effect of your choice of  cutting directions: boneless cuts- including cuts processed into ground- reduce yield.  Deviations from – or lack of- a cutting “standard” leave an “out” for the grower and processor. Remember, there is only one firm number in this game: the one you are billed for: HHW.

Be wary of per -Quarter processing fee “estimates” of less than $120 loosely quoted by HHW sellers: they are likely outdated.  Meat cutting is difficult, demanding un-glamorous work and wages are continuously increasing to retain reliable, skilled workers.

Factor these expectations into your purchasing decision and resist unsupported claims of unreasonably high yield. Dry aging is costly in terms of yield. Be sure to have the processor weigh, total , and sign off on your net cuts so you can determine if you got a good deal. Buy only from REAL farmer/ranchers.  Not the posers who look like they’ve spent a lot more time inside a casino than outside moving cattle.  Mystery Meat from unidentified herds with unverifiable practices is way cheaper in the supermarket.


 

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The Dark Side

The (Down) Under Side of Cheap Imported Grass Fed Ground Beef

Bos Indicus cattle

There’s a region of the world where large-scale beef production is  relatively new and “grass fed” remains a disparaging term: the equatorial lands of Brazil and Australia where only Bos Indicus cattle breeds like Zebu can endure high heat, humidity, insect pressure and drought cycles to gain some very lean, tough weight over a 3-4 year harvest interval. Australia exported 2.5 million metric tonnes -predominately this type of beef- valued at $8.285 billion in 2015/2016. That works out to $1.19 USD per pound. Cheap Australian grass fed beef can easily undercut the market.

Here’s what they have to say about its quality and destined usage: “Australia’s beef exports are globally competitive, but are generally low-value exports (grass fed for ground beef) rather than high-value products (grain-fed for high value sale). According to Meat & Livestock Australia, in 2016, 75% of Australian beef exports to the US were low-value manufacturing or hamburger beef (MLA). The US cattle herd has been near historic lows, fueling increased demand for imported beef.”

With the US as it’s major export destination a whole bunch of this beef most likely makes it’s way into the head of the fast food industry pipeline via Lopez Foods in Oklahoma, distributed as preformed, precooked, frozen patties.

Brazil’s deforested Amazon basin is a much larger producer of this type of beef but had long been barred from export to the US due to Foot and Mouth Disease outbreaks. They also have a long history of being demonized for rainforest destruction so are compromised in the arena of health food marketing.

Some of this ground beef marketed in retail packages is labeled USDA Organic- a label whose meaning is being increasingly challenged such as in this Dec 2017 Washington Post story:  “What was the organic movement has lost control of the National Organic Program (NOP)- the pirates have taken over the ship,” said Dave Chapman, a Vermont farmer who has farmed organically for 37 years.”

At it’s essence Organic is only the certified absence of forbidden synthesized inputs: fertilizers, herbicides, pesticides and drugs. Even that basic requirement is somehow overlooked by current administration of the NOP according to audit results. Virtuous, feel-good niceties like holism, species diversity, integrated pest management, etc. are relegated to window dressing by the caveat “where possible”.  Perversely, it is possible to merely deplete a natural environment  with the Organic blessing (UNCTAD p24).  Organic or not, rough, dry-land ranching has always been a brutal business with no lack of adversaries; real (drought) and perceived : kangaroo

I bought a couple pound bricks of Australian (AU) grass fed ground beef to try out for eating quality.  Cooked them “sous vide” for 60 minutes (sealed in zip lock plastic bag and immersed in temperature-controlled circulating water bath) in quarter pound segments cut direct from the  brick alongside the same of my own Hay Creek ground beef.  The samples cooked ‘”rare” (126 deg F) had the most pronounced difference with the AU sample have a chewy texture like  rubber bands that slowly disappeared as chewing progressed. The “medium” (142 deg F) and “medium well” (157 deg F) AU samples were also more rubbery-chewy but not so distinctly as the “rare”. Flavor was comparable between my own and the AU samples. Samples of both presented to farm dogs were wolfed down so quickly that the hundredth-second stopwatch differential could easily be attributed to operator reaction time.

This is not a bad quality product but why the completely opaque source labeling with only a whole huge continent  of widely varying climate and environment as the “country of origin”?  No state or territory or farm name. The USDA labeling laws don’t preclude more information but they do help obscure those that desire to remain so.

Don’t be reeled-in by colorful, cheery labels with no real information. Can you tell if you are buying from small farms or mysterious corporate entities or brokers?  Where -as in on the map-is the beef raised?  Practically speaking Organic means different things in different settings and practices, particularly when imported.  In tropical native grassland grazing it can mean next to nothing or even be a force for land clearing or other forms of  environmental degradation.  

Reinforcing this madness; cheap ($38USD/acre), raw, previously un-farmed land is actually favored by the NOP in that it does not require the 3 year transition to Organic of lands with a history of conventional farming.