Tyson Meat Packer Kevin Hueser Says Angus Producers Growing the Kind of Cattle He's Lookin ForTue, 12 Dec 2017 12:08:41 CST
If cattlemen want to know what their target ought to be, they should start by asking their buyer.
Tyson Fresh Meats has a clear suggestion:
"We're always looking for high-quality grading cattle that the consumer ultimately will have a greater experience in their eating pleasure," said Kevin Hueser, senior vice president, Tyson Fresh Meats. "So, we tend to try to focus on Choice and higher, lean carcasses. Yield Grade 3 Choice and higher is our preferred. Obviously, the more upper two-thirds (Choice) and the more Prime that we can harvest, the more quality we're able to offer our customer."
To watch a video clip featuring Kevin Hueser, senior vice president at Tyson Fresh Meats, talk about the kind of cattle he wants to find more of, and why producing them is good for everybody, click or tap the PLAYBOX in the window below.
Skeptics often wonder, 'If we produce enough, won't they quit paying a premium for them?'
"Well, we haven't had that problem yet and that we're consistently trying to find more high-quality product," Hueser rebutted. "The premiums have actually gotten wider, not narrower because consumers and our customers, ultimately, require and request more sorting and more quality standards that are maybe not always identical to each other's. But always pushing the envelope to provide a better eating experience than their competitor down the street."
The beef community is delivering on expectations far more often than in years past. Prime grading continues to improve, and national averages for percent Choice climb.
"We're putting a better product in front of the consumer and hopefully," he said, "we're going to be generating more demand across the, not only the country but internationally as well."
The key to keeping that momentum going? Teamwork-
"It's important for everybody to know we're in this business together and none of us exist without the other," Hueser explained. "And we need to continue to make a product that the consumers want. Whether we start at the ranch and we end at the consumer, we all have to be driving in the direction that enhances the demand for our product. And we need to recognize that we're going to get a lot further working together. And we need the producers and they need us and we need the customer."
A solid equation for bringing more dollars into the beef business.
Source - Certified Angus Beef
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