A University of Missouri Extension field specialist says beef producers have a better market to sell their cull cattle because of the processing backup caused by COVID-19.
Wesley Tucker said excess fat trimmings from cattle being processed at heavier weights has opened the door for leaner meats to become value-added products.
“You can take those trimmings and sell them as tallow for $0.10 a pound, or you can grind them with extra lean meat that comes from cows or imported beef and sell it as hamburger for $3 a pound,” he said.
