Possible Mad Cow Case In USA

[kato]

I agree.

What's 20 bucks if it makes your 250 dollar cow into a 750 dollar cow?

[cowman]

A guy told me yesterday he heard that the cow is in Texas and she was born there. So I don't know if that matters or not? It still doesn't alter the fact that we have BSE in our continental cow herd. The only positive thing that might come out of it is the Americans will now have to get onside instead of trying to blame Canada?

[farmers_son]

While I agree cowman that it is a North American problem it is the Canadian producer who has been taking the hit in the pocket book.

If this cow were to test positive it doesn't become a testing issue but the fear and concern among Canadian producers is it will become a further delay the opening of the border issue.

I have seen comments by American producers actually hoping the cow is positive because they believe that would keep our live cattle out of their market for longer, thereby supporting their prices.

At least this time they kept the animal out of the food chain. And both Canada and the U.S. have been removing SRMs so there is no food safety issue. Keeping my fingers crossed that she is negative. That would be best for all.

[InAHurry]

What's 20 bucks if it makes your 250 dollar cow into a 750 dollar cow?

Honest question here, how is the test going to make the cow worth more? Until we see more (domestic) slaughter capacity developed I can't see it helping. First, slaughter capacity then perhaps testing IF it helps sell-export more beef. I also don't see any opportunity in the near future, to send it south then directly back north in sealed trucks.
How is our current system handling the ground meat - where/what are we using to blend with the trimmings of our fat cattle? In other words are we processing enough lean cattle to use in this blend or is it being imported? Have our cull processing lines been slowed down (compared to pre-BSE) as they are being more selective of the cuts/trim to work domestically with the product demand? Has the processing shifted to grind up more of the poorer cuts (ex-chuck) of a younger fat to be used for ground trim blend with overfat ground? I'm still trying to grasp how the processing system is working with the absence (or at least fewer number) of the older, cull product.

[tojo]

Just read a commentary by cbc reporter Laura Rance that may be of some interest. Re: US Protectionism in Hog/beef industries...... Check out www://farmcentre.com/english/cbc/index.htm?id=310. Should generate some discussion !!!!