MILKER’S www.thelandonline.com — MESSAGE “Where Farm and Family Meet”
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THE LAND — JULY 9/JULY 16, 2021
Feed costs expected to be the highest in years This column was written for the marketing week ending July 2. The U.S. Department of Agriculture recently announced the June Federal order Class III milk price at $17.21 per hundredweight. This is down $1.75 from May and $3.83 below last year’s News and information for Minnesota and Northern Iowa dairy producers Covid-driven benchmark. The sixmonth Class III average is at $16.96, MIELKE MARKET compares to $15.98 in 2019. year’s herd by an incredible 145,000 head. up from $16.09 at this time a year ago WEEKLY n The continued rising feed prices could not be offand $15.25 in 2019. set by the higher all milk price in May, so the slide By Lee Mielke The June 30 Daily Dairy Report points Late morning on July 2, Class III in the U.S. milk feed ratio resumed after pausing in out that extremely dry weather has withfutures showed July at $16.79; August, April. The USDA’s latest Ag Prices report showed ered crop potential in some of the key growing $16.77; September, $17.35; October, $18.11; the May ratio at 1.69, down from 1.75 in April, and regions of the country. November, $18.26; and December $17.98. compares to 1.78 in May 2020. Dairy farmers are watching this closely, as feed The Class IV price is $16.35, up 19 cents from The U.S. all milk price averaged $19.20 per cwt., costs are expected to be the highest in years and May, $3.45 above a year ago, and the highest Class up 80 cents from April and $5.50 above the May perhaps in a decade. That could result in drops in IV price since January 2020. The Class IV average 2020 average. The national average corn price hit milk output, particularly in the western states, and stands at $14.84, up from $13.78 a year ago, and See MIELKE, pg. 13 stop the U.S. herd from growing, after topping last
Shop can process six beef, 10 to12 hogs per day PRAIRIE MEATS, from pg. 11 know their schedules … we just consider them an important part of our total team. They’re checking paper work, procedures, sanitation, cleanliness and labeling. There are many, many details when your products carry the USDA label. And that’s okay with us — and our customers too. The USDA inspectors show up for slaughter three days a week. Prairie Meats does beef on Tuesdays and Thursdays, hogs on Wednesdays. They will typically process six beef and 10 to 12 hogs per processing day. Private labeling for a given customer takes a bit longer due to vacuum packaging, private labeling, etc. Tony gave a quick rundown on private labelling. “Our niche marketing provides opportunity for local producers to sell their own critters into their own market,” he said. “I recall my Dad’s cattle feeding days. Take pride in what you do; then get whatever the packers decide to give you. “We like to line up our critters three to four weeks ahead of actual processing. This means booking animals from specific producers for their own custom-
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ers. Yes, this ‘private label’ business for specific customers gets a bit complex. But we don’t mind. Customers appreciate the service and it’s key to our growing business too. “Our biggest challenge is using the whole animal,” Tony went on to say. “For example, if we’re filling a big order for a restaurant wanting only steaks, we’ve got lots more carcass to handle. And that’s one big reason for the retail counter up front. Bridget Engstrom and Cassie Zamerron manages that end of the business. We’ve got about 160 different products up there.” “However, for special orders — such as restaurants, community feeds, or special family events, we can also purchase direct from an area packer — then package as needed. So combined with our own inhouse processing, boxed beef from area packers enables us to fill virtually any demand.” For the most part, Red Angus beef reigns at Prairie Meats. “That’s what we mostly feed out on the farm,” Tony said. “But we do Blacks too because there are lots of them around. But I like the Red Angus. They marble well, are calmer cattle and just nice to work with.” Lambs and goats might soon be added to the agenda of Prairie Meats. “We’re always looking at other options,” Tony stated. “We could slaughter and package on Monday without interrupting our regular beef and pork schedules.” With a chuckle, Heidi added, “Tony says he lets his mind rest occasionally, but it seems he’s usually got something cooking up there too!” “Most of what I learned has been from the school of hard knocks … learning from mistakes as they say. But it’s been rewarding too! If I were asked ‘would I do it again?’ I’d probably say no. However I enjoy this work. I’m proud of our team. We have fun together.
And we’re so pleased with the growing amount of highway traffic that now makes Prairie Meats a regular stopping place. “We have goals each month. Reach our goals and everyone shares the goodies. As you can see, great employees are the life-blood of our business. That’s why spiffs are important to each and every employee. I view Prairie Meats as their business too.” Heidi shares the ‘total team’ joy of this operation. “I’m very satisfied. It’s going good. We’ve got a great team. Each one of them and their families are important to us. There’s lots of comradery and that’s what makes coming to work each day a treat!”
“Customers start showing up just as soon as we open our doors,” commented Cassie Zamerron of the retail counter at Prairie Meats. “We’re not open on weekends — that’s Tony’s way of being fair to all of us employees … weekend family time for us too. “And if we don’t have a particular product that customer is looking for, we recommend a substitute and that usually is okay. Once folks get into the store, they are amazed at the variety of products — be that fresh meats, frozen meats, and our always-popular smoked barbequed beef sticks. Ground beef and ground pork are versatile….you can readily intermix the two. Like for graduation parties, if you want the most bang for your buck, I often suggest ground pork. Its cheaper and tastes just as good.” Zamerron definitely agrees meat shoppers — especially ladies — are getting more particular about their meat purchases. She also thinks seeing so many different meats once they step inside the store impacts their decisions. “We women simply want our meals to taste the best. And that usually starts with the meats.” v
