We could be facing a meat shortage as coronavirus shuts more packing plants
While consumers face the prospect of meat shortages as coronavirus infections shut down processing plants across the country, farmers are making tough choices about what to do with livestock they can’t move to market.
Animals, of course, don’t stop growing once they reach slaughter weight. Oversize animals face steep discounts from meatpapackers—consumers don’t want oversize hams or other cuts of meat -- and producers also face the prospect of overcrowding. “The cattle that are ready for market, they’re just having to keep in the feedlot longer…and hopefully they will be able to get them to market — but everything is just slowed down,” said Ken Herz, who runs a cow-calf and feedlot operation in south-central Nebraska and is president of the Nebraska Cattlemen Association.
Producers typically feed a series of four to five rations, Loy said, in a phone interview. By reverting to or maintaining rations that contain more hay and forage, as opposed to grains and other higher-energy feedstuffs, producers can cut the growth rate by around a quarter-pound a day. Standard slaughter weight for cattle typically runs between 1,300 to 1,400 pounds, while the average hog slaughter weight runs between 280 and 290 pounds, according to the U.S. Department of Agriculture.
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