评估LFTB对肉牛产业的影响

J. R. Pruitt, David P. Anderson
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引用次数: 13

摘要

在美国,绞碎牛肉的消费量占牛肉总消费量的一半以上,从玉米饼到辣椒到汉堡的各种产品中都含有绞碎牛肉(Greene 2012;全国养牛人牛肉协会2009年,2012年;皮,2012)。碎牛肉对美国消费者的重要性反映在菜单上包括汉堡的餐馆数量以及提供的不同类型的汉堡上。尽管过去几年经济复苏缓慢,但专注于提供优质汉堡的快餐店在全国范围内不断扩张。除此之外,麦当劳和温蒂汉堡等知名连锁店还会定期更新汉堡产品,以促进销售,这反映了消费者的最新趋势。虽然碎牛肉消费量占牛肉总消费量的一半以上,但它约占每头公牛或小母牛胴体产生的牛肉的四分之一(Nold, 2012),在收获的奶牛中所占的比例要大得多。额外的碎牛肉是通过研磨原始卡盘和圆形切割来生产的,但这些更昂贵。与20世纪70年代相比,国内牛肉需求下降,因为消费者需求转向更瘦的蛋白质来源,即鸡肉。尽管自20世纪70年代以来,美国的牛数量有所下降,但效率的提高促进了美国牛肉总产量的增加。瘦牛肉的主要来源不是来自饲养场的成品牛,而是来自屠宰的成年奶牛和公牛以及进口的瘦牛肉辅料。与饲养场的成品牛相比,成年奶牛和公牛的供应有限,因为自2000年以来,在联邦检查下平均每年屠宰630万头奶牛和公牛,而阉牛和小母牛的数量为2740万头。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Assessing the Impact of LFTB in the Beef Cattle Industry
Ground beef consumption in the United States accounts for over half of total beef consumption and is included in a variety of products from tacos to chili to hamburgers (Greene 2012; National Cattlemen’s Beef Association 2009, 2012; Peel, 2012). The importance of ground beef to U.S. consumers is reflected in the number of restaurants that include hamburgers on their menus as well as the different types of hamburgers offered. Despite the slow economic recovery that has been occurring over the past few years, quick-service restaurants focusing on serving quality hamburgers have been expanding across the country. This is in addition to better known chains such as McDonald’s and Wendy’s periodically updating their hamburger offerings to boost sales which reflects the latest trends present among consumers. Although ground beef consumption accounts for over half of total beef consumption, it accounts for approximately a quarter of the beef produced from each steer or heifer carcass (Nold, 2012) and a much larger percentage of harvested cows. Additional ground beef is produced by grinding primal chuck and round cuts, but these are more expensive. Compared to the 1970s, domestic beef demand dropped as consumer demand shifted toward leaner protein sources, namely chicken. Although the number of cattle in the U.S. has declined since the 1970s, increased efficiency has contributed to an increase in total U.S. beef production. The primary source of lean ground beef is not from feedlot finished cattle, but from mature cows and bulls slaughtered and from imported lean beef trimmings. Supplies of mature cows and bulls are limited compared to feedlot finished cattle, as an average of 6.3 million cows and bulls have been slaughtered under federal inspection annually since 2000 compared to 27.4 million steers and heifers.
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