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Steve Kay, Contributing Columnist

Opinion
May 1, 2015
The grilling season has finally begun and the beef industry is cautiously optimistic that Americans will show their love of a good steak. But how much beef gets put on the grill this month will depend on two factors: how aggressively retailers want to build their beef sales; and what consumers are willing to keep paying for beef throughout the month.


Opinion
Apr 3, 2015
One look at annual cattle feeding returns since 1975 would make one wonder why anyone would want to feed cattle or own a feedlot. On the surface, the numbers suggest only 17 profitable years and 23 loss years. But the numbers (from the Livestock Marketing Information Center; LMIC) are averages based on a 750-pound steer fed on the Southern Plains.
Opinion
Apr 3, 2015
One look at annual cattle feeding returns since 1975 would make one wonder why anyone would want to feed cattle or own a feedlot. On the surface, the numbers suggest only 17 profitable years and 23 loss years. But the numbers (from the Livestock Marketing Information Center; LMIC) are averages based on a 750-pound steer fed on the Southern Plains.
Opinion
Mar 3, 2015
Cattle producers, from the ranch to the feedlot, continue to focus on producing the highest quality cattle they can. That’s because they know that producing the finest grain-fed beef in the world is the big advantage the U.S. has over every other beef producing nation.
Opinion
Mar 3, 2015
Cattle producers, from the ranch to the feedlot, continue to focus on producing the highest quality cattle they can. That’s because they know that producing the finest grain-fed beef in the world is the big advantage the U.S. has over every other beef producing nation.
Opinion
Jan 30, 2015
Beef remains Americans’ favorite meat. But they are eating less of it each year because of a shrinking supply. Conversely, people are eating more chicken because of an expanding supply. Meanwhile, beef and the way it is produced remains under intense public scrutiny and criticism while hardly a bad word is spoken about chicken.
Opinion
Jan 30, 2015
Beef remains Americans’ favorite meat. But they are eating less of it each year because of a shrinking supply. Conversely, people are eating more chicken because of an expanding supply. Meanwhile, beef and the way it is produced remains under intense public scrutiny and criticism while hardly a bad word is spoken about chicken.
Opinion
Jan 2, 2015
The beef industry never lacks for issues. This year will see further tortuous efforts to improve and expand the industry’s promotion and research program, known as the Beef Checkoff. It will see equally drawn-out efforts to change the country of origin labeling (COOL) law to bring the U.
Opinion
Nov 28, 2014
Cattle feeders have done a masterful job this year of feeding cattle as long as possible, at the same time remaining fairly current in their marketings. The result has been record heavy steer and heifer carcasses and the percentage of cattle grading USDA Prime breaching 5 percent for the first time.
Opinion
Oct 31, 2014
Not only do consumers have all these choices; they can read comprehensive nutrition labels to help them make sensible dietary choices. Moreover, they can expect to pay a reasonable price for most food products. I use “reasonable” in relation to food prices in other countries.
Opinion
Oct 3, 2014
One of the beef industry’s greatest accomplishments in the past 20 years has been to improve the eating experience for beef lovers. It was a huge shock in the 1990s when the industry discovered that one out of four steaks was not meeting consumers’ expectations.
Opinion
Aug 29, 2014
With this in mind, I want to pay tribute to the tens of thousands of families who are the backbone of the U.S. beef industry. Whether these families run cow/calf or stocker operations, own livestock barns or feedlots, each and every family is vital to the health and success of the entire industry.
Opinion
Aug 1, 2014
Some combinations are obvious. Think cowboy hats and Merle Haggard, pickup trucks and goose neck trailers. So what about beef and red wine? This combo is such a natural that I’ve long wondered why the industries that make both products don’t make more of the way the two go together.
Opinion
Jul 3, 2014
Old-timers must be shaking their heads in disbelief at the way calves and feeder cattle are trading. Even when I began covering the industry 28 years ago, I would not have believed the price of calves would by 2014 increase more than 3.5 times. On the other hand, the price of many other goods has probably increased by that much or more.
News
May 30, 2014
Americans are still buying beef despite record high prices in grocery stores and restaurants. Foreign buyers are also involved by ordering more than last year, despite the price. All this is good news, as all wealth to the beef industry comes from consumers, whether at home or abroad.
Opinion
May 2, 2014
Water and plants are vital to the well-being of American ag. Water in its various forms is needed to grow everything from pasture to feed crops to fruit and vegetables. It succors all kinds of plants that turn directly or indirectly into food for consumers at home and abroad.
Opinion
Apr 4, 2014
What an incredible time to have young cattle to sell. As I write this, calves weighing 600 to 650 pounds are selling for $197 to $206 per cwt at Oklahoma City. Not far behind them are 650 to 700 pounders at $188-189, 700 to 750 pounders at $178- 187.50, 750 to 800 pounders at $174.
Opinion
Jan 31, 2014
Supporters and opponents of country of origin labeling (COOL) have been deeply divided ever since the idea of COOL emerged in the late 1990s. That divide continues to play out not just in the country but in the corridors of Congress.
Opinion
Jan 10, 2014
The U.S. cattle feeding industry has depended for years on Mexican feeder cattle to help fill its pens. Annual imports have averaged about one million head, although they have fluctuated dramatically at times, in large part due to drought. That’s why 2011 and 2012 saw more than 1.
Opinion
Nov 29, 2013
It needed to. For years it had rested on the premise that beef was “King” and Americans would continue to gobble it up. But, beef demand began to decline because beef was too fatty and inconsistent in its eating quality. Fortunately, the industry responded to the alarm bells, although it took nearly 20 years to arrest that declining demand.
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