Dr. Peel, OK State Livestock Marketing Specialist provides information on market demand. Cutout values are what packers base their bids for cull cows and finished beef on cutout values. Demand is lower at the restaurant level due to fast food service open only for drive through and restaurants for take out only. Fast food uses a lot of ground beef and restaurants use more middle meats. Demand for retail is up for ground and lesser value cuts.
Beef Cattle Management
Nancy Glazier – Small Farms/Livestock Specialist, Cornell Cooperative Extension, NWNY Team
