As states begin to allow restaurants to reopen, the foodservice sector is finding a dramatic increase in wholesale beef prices. Burgers are a popular menu item and Urner Barry beef market reporter Gary Morrison says grinders are having a hard time sourcing beef trimmings. “They’re competing with retailers for wholes muscle cuts. Those inside rounds were strong before, they strengthened even further with this demand. Briskets that were down roughly 25 percent when foodservice establishments shut down are up almost 140 percent since this started at the end of March because grinders are going out and buying briskets to grind into hamburger.” Morrison was part of the Urner Barry Protein Industry Insights Webinar Thursday.
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