National Beef Quality Audit: A New Benchmark for the U. S. Beef Industry

“In truth, it is the value of our product to our consumers that determines what beef is worth— and our profitability. The National Beef Quality Audit provides valuable information to industry stakeholders regarding the monetary consequences of not truly delivering the quality and value to our consumers” (Terry Stokes, NCBA). “The forces shaping the beef industry in the 21 century (Daryl Tatum, Colorado State University) are: (a) continued consolidation in all beef sectors; (b) loss of export markets; (c) greater competition from other countries in the global market; (d) development and implementation of traceability/data-management systems, and; (e) growth of markets for natural and organic food products.” “Beef in the US is now being sold based upon USDA grades, USDA brands, and industry brands; tremendous growth has occurred in the last ten years in USDA certified brands and USDA process verified brands, causing progressively greater emphasis on verifying marketing claims and on authenticity management for processes and products” (Cara Gerken, IMI Global, Inc.).” “Tracking cattle from the ranch to the packer is essential because export markets will require it, Wal-Mart and McDonald’s want it, and producers can benefit from it” (John Paterson, Montana State University). “A partnership for quality (PFQ) can be formed between a beef finishing/ harvesting company and progressive producers who are strongly focused on the production of a consistent, high quality, consumer-driven product, with the strictest standards for food safety, environmental stewardship, economic sustainability and animal welfare. A PFQ makes possible PFQ Program Incentives for genetics, vaccination, weaning, seasonality, natural (hormone/antibiotic constraints) and carcass characteristics” (Mike Smith, Harris Ranch Beef). “Involvement in alliances allows beef supply-chain focus upon today’s and tomorrow’s targets—(a) a safe beef supply, (b) electronic IAID with age records, (c) balance in production performance and carcass merit, (d) management based upon individuals rather than on pen/lot averages, (e) avoidance of ‘out cattle’ (dark cutters, advanced maturity, etc.), (f) control of carcass weight (target=600 to 949 lb), (g) production of High Select or better, and Yield Grade 2 or better, carcasses with ribeye areas of 10.0 to 15.9 sq in, (h) adoption of instrument grading, and (i) tenderness testing to avoid tough beef” (Glen Dolezal, Cargill Meat Solutions). “Major trends and opportunities in the US beef industry include: (1) Globalization, and thus increased competition. (2) Retail and foodservice consolidation. (3) Coordinated production systems. (4) Increased product branding and value differentiation. (5) Accelerated development of new consumer-friendly and convenience-orientated beef products” (Randy Blach, Cattle·FAX).