What if a system were in place to determine the true value of every steer in thai pen you have on feed? And, what if that system were based not on live or carcass averages, but on actual worth as boxed beef subprimals in the retail or HRI (Hotel Rcslanranl and Institutional) trade? This concept has been slow to develop, particularly in providing incentives and rewards to those producers who adopt gcnclic and managerial changes in their programs.
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