Beef price tracker 2

These was a lot of store cattle bought at fancy prices 6-10 weeks ago. It was something we have not factored in. Lads may be offloading these for fear of a complete crash.

However things can change in a few weeks. When they are gone they are gone. I saw 16 month old 490 kgs mart weight friesians last Monday in Killmallock.

That is some weight for those type of cattle. A lad could kill them off grass. What was more interesting was that if you slaughtered them they nearly leave a 100 euro margin

Will the World Cup make a difference this year? Not to many having BBQ’s in November

Wait for a price.. unfortunately..he said they are 4.90 as they stand.

You have hit the nail on the head on both counts.

I was in the mart a few weeks back and asking the yard staff where the elefants were going...he told me straight into a shed..I was gob smacked. Lorry guy told him they were being brought to sheds no special feeding just maintenance. We are seeing the consequence now.

Yes cattle are going to be cheaper for those feedlots.

Your spot on with your comment, it’s just a case for how long these cattle that they bought will stay in the system until the thing frees up a bit again

The factory owners remind me of Russians......not to be trusted!!

No idea but you would imagine that if this is what there at they would have it timed to last until large numbers start comming fit to sell

dont panic lads, flesh will be scarce as long as demand holds

Yea your true on all that, 👍🏽

My point was always to move fit cattle but not to panic. As usual there is an organised panic. Watch the verified factory returns over the next 2-3 weeks.

The prices will be away above the actual price paid to ordinary farmers. It takes much more than there own feedlots to supply there needs. Onve again I think they have promised selected supplies guaranteed prices over the next 2-3 weeks with the chance of reduced store prices.

If I am wrong the factory returns for this week's cattle will reflect a 4.9-5/ kg base and next week's a 4.8/ kg or less. I expect it will not

There was a very good reason that a section of farmers wanted that processor's or there owners to not be allowed to own feedlots. In the US no processing units or there owners can own feedlots.

How long will it take for these to feed through the systems. The numbers suggest that supplies will not be overerly strong from now to the end of the year. Mind you more and more cattle are slaughtered 18-22 months every autumn.

The other factor is there will be no extra profit made by smaller finishers one way or the other. If we had moved cattle 1-2 weeks earlier in mass the collapse would be sooner. At the end of the day it neither you or I that really suffer over this.

No there are those who kinda think this is right and proper. It's ok because it's immaterial to finishers. The losses are passed back to the layers below. Stores were too dear we hear. Stores need to be cheaper in the autumn for winter finishers.......why so that processor's can continue to refuse to give price guarantee's to smaller finishers.

That is why me and jJam and other here have exited winter finishing. But the nice photograph on the ABP, Dawn or Kepak brochure will be of cattle out on grass and the nice farmer in the wax jacket looking in over the gate.

What has gone on over the last ten to fourteen will drive 100 euro off store prices. The real looser is the store or suckler farmer not you or me.

And you are included in the above as well

Would you consider not just keeping a few and overwinter on silage only and put to grass next spring and slaughter next July. Other option is to seel these next April. Feed 1-2 kgs over the winter. Prices start to rise after Christmas for stores and generally peaks in April.

We've killed in three different factories over the past few weeks (I'd prefer not to identify them as by doing so might identify me) and the common denominator is cheap processing beef i.e. P & O grading boner and steaker cows. The lairage in the three factories were filled with dairy cows either straight out of the parlour or 2/3 in flesh. We kill in the factory that quotes the best price on the day and have no loyalty to any.

Why so many unfleshed dairy cows at this time of year