Impending, possible meat shortages

We have 1500 team members and 60 something locations. The policy changes and procedure development have been constant. Forgive me if this isn't all 100% stated perfectly -

We implemented a $2/hr bonus for all people at facilities in states with shelter in place policies.

Keeping people away if they are at all ill, while removing any fear of economic consequences has bee challenging. We suspended our attendance policy. If you want to stay home voluntarily you can use your PTO. After PTO runs out you either need to produce a doctors not(which you can get through our tele-doc program) or just continue to stay home. If you elect to stay home you would not be terminated, but would be eligible for unemployment under CARES. If you get the doc note for cause we provide pay for two weeks and they you are eligible for our short term disability program. If you get COVID or are quarantined, you first use your PTO and then we continue straight time pay until you can return to work.

We implemented a pre-work wellness check and questionnaire with a temperature check.

We slowed lines down where appropriate and implemented distancing procedures. Those included additional break spaces, physical barriers between work stations, adding additional automation, and crew rotation schedules. Masks are required.

We use backpack electrostatic sanitizer applicators in all plant work spaces on regular intervals.

About 724 other things that I'm leaving out for brevity. All of these things need to have procedures written, checked by legal, cost analysis done, supplies ordered, and approval by regulators. It all takes time, and money. The cost for all the above is easily in the millions.

So far we have only had one positive case. However, due to the nature of the timing it caused us to put 36 other people in quarantine from work for 14 days. 36 people who were gathering eggs after we had a devastating fire last week. We now have testing available and are trying to figure out how to best deploy it. We have both PCR and Elisa which will allow us to group our team members into one of four catagories -

1. Not shedding, and never been exposed. Can be at work, but high risk.
2. Currently shedding, but no detectable antibodies. Early stage infection. Best to quarantine for 14 days.
3. Currently shedding, and detected antibodies. Later state infection. Might be able to return to work with mask per CDC guidelines
4. Not currently shedding, and detected antibodies. Was infected and now healthy. Clear to be at work.

All while remembering that the birds have to be fed and the eggs gathered every day. No exceptions.


This is all easier said than done. It's not rocket surgery, but it ain't easy either.

Did you get any help from CDC or other agency in putting together your protocols and response plan? It appears a lot went into this, it must have been prepared as a disaster response sometime previously, at least as a framework. If not, the people who put this together on the fly deserve a standing O and a big raise when this is over.

I don't know where you stand as far as resources go, but if your organization could perform like this, certainly Swift, Tyson and Smithfield could have as well, instead of sending sick employees out to work on the line. And certainly the Dept of Agriculture does. If not, maybe your plan could serve as a template.

Kudos to you.

Now, get back to work. ;)
 
If we're still on food processing:

Pet food is perfectly safe for human consumption.

Don't get me wrong, I'm not advocating. But if the labeling was changed many wouldn't know the difference.

Ever had airline food? :eek2:


Yeah, the shortage is real. 3-4 weeks ago chicke was hard to find, not just where I live but also in Texas (per friends). It's gotten worse. I had to go to 3 stores today to get any chicken: Harris Teeter and Aldi were not completely out, I got a very large package of thighs at Giant (about twice what I'd normally buy, but it was all they had). Paper towels and TP were plentiful, though (at a higher than normal price).

Beef could still be had - Aldi had 2 packages, Harris Teeter had a moderate selection but much of it was out. Giant had some. No one had brisket (boo).

Pork was also hard to find. Aldi, none. Giant, a couple of packages. HT had some donkey dongs but not a lot else.
 
Still in good supply around here, but
Thanks, and so do I.

Per @Art Rose, I'll just get together with all the other big shots, adjust our monocles, twirl our mustaches, and sip our brandy in our gilded cages while we cackle and plot. We'll make $$$$$$$$$$$$$$$$. Muhaahaaahaaa.

Or, we'll just do what farmers always do. ***** for a few minutes over some coffee and get back to work.

Lol, and that's why America is great!!
 
Copied this from an Ag site I follow. Heartbreaking.
View attachment 85206

How was it government or management, at the first hint of this pandemic, didn't think to start taking workers temperatures on the way in the door at the start of every shift. How is it food security wasn't even a consideration.
You know that the temperature checking only identifies people who have symptoms but not the hoards of people who are asymptomatic and can still transmit the virus, right? Temperature readings are more of a feel-good exercise than a true covid-19 management technique . . .

Sent from my SAMSUNG-SM-G930A using Tapatalk
 
Thanks, and so do I.

Per @Art Rose, I'll just get together with all the other big shots, adjust our monocles, twirl our mustaches, and sip our brandy in our gilded cages while we cackle and plot. We'll make $$$$$$$$$$$$$$$$. Muhaahaaahaaa.

Or, we'll just do what farmers always do. ***** for a few minutes over some coffee and get back to work.

Please let me know if you ever want to run for any elected office I'm allowed to vote for. (And do the same even if I'm not, just more quietly.)

Rich
 
You know that the temperature checking only identifies people who have symptoms but not the hoards of people who are asymptomatic and can still transmit the virus, right? Temperature readings are more of a feel-good exercise than a true covid-19 management technique . . .

Sent from my SAMSUNG-SM-G930A using Tapatalk

Still better than sending known symptomatic workers to the line. I'll refer you to Eggman's post #196 above.
 
Most folks don't realize how vulnerable we really are, to food shortages. There are now only a handful of corporations and conglomerates that control practically all of our food supply. This situation is similar to the petroleum, and steel monopolies from the late 19th, and early 20th centuries, only much more serious.

When these large controlling groups decide to make a move, good, or bad, we are all at their mercy. They put on the face of the good guy, but behind it all, this is a very serious game for domination and power. What have you given back? (sound familiar?) These groups didn't start this one, this time, but they're sure trying to take advantage.

I love this line of thinking. I would like someone to explain to me how "controlling the food supply" is some cabal of evil that wants to bend the world to it's will. I've worked with many of the larger agribusiness companies, at the highest level of leadership, and have yet to find a plot for world domination. What I have found is people who are very committed to feeding billions of people using the least amount of land, fertilizer and pesticides possible. The yield of an acre of modern farmland is orders of magnitude higher than it used to be. Less water, less land for the same amount of food. This one is a virtuous circle, not an evil one. Everyone wins, abundant food at lower cost to the consumer. @James_Dean, keep doing what you are doing, and ignore Art Rose.
 
I know where there's some good thoroughbred horse meat..... ;)

Still on all 3 hooves...

We had one try and off itself by tearing a hoof clean off. Unfortunately it failed, the vet was able to patch it up, though it will be standing in a stall for probably a full year. If things really get tough, he's the first to go...the French eat horsemeat, though they also eat some things I wouldn't pick up with my hands.
 
Last edited:
The question remains.....can the food supply be contaminated with COVID?
I suppose it's always possible - we do get salmonella contamination that forces recalls. Maybe a virus from an infected individual that coughs or sneezes through their mask could get onto whatever they are processing at the time. Cooking temps will deal with that, except in the case of ground meat where the surface contamination gets mixed into the rest - so avoid the rare burgers. But then the next thing is this virus doesn't transmit through food, does it? I thought it gets into membranes around eyes and in the lungs? If it gets on the outer wrapper, there isn't much to do about it since pretty much any surface of anything in a grocery store is suspect.
 
Please let me know if you ever want to run for any elected office I'm allowed to vote for. (And do the same even if I'm not, just more quietly.)

I’m call dibs on right seating the Gulfstream when he wins.
 
Matt can’t the animals get the virus? And need to be killed off?
I suppose it's always possible - we do get salmonella contamination that forces recalls. Maybe a virus from an infected individual that coughs or sneezes through their mask could get onto whatever they are processing at the time. Cooking temps will deal with that, except in the case of ground meat where the surface contamination gets mixed into the rest - so avoid the rare burgers. But then the next thing is this virus doesn't transmit through food, does it? I thought it gets into membranes around eyes and in the lungs? If it gets on the outer wrapper, there isn't much to do about it since pretty much any surface of anything in a grocery store is suspect.
 
Matt can’t the animals get the virus? And need to be killed off?
Oh, that - I thought you were talking about contamination of the meat from humans in the processing plant and chain of custody.

I've seen news reports where a tiger in the Brooklyn Zoo(?) tested positive. Two house cats tested positive recently, last week I think. I also saw a news report that a dog tested positive within the last couple of days.

I haven't heard of any other animal cases.
 
Oh, that - I thought you were talking about contamination of the meat from humans in the processing plant and chain of custody.

I've seen news reports where a tiger in the Brooklyn Bronx Zoo(?) tested positive. Two house cats tested positive recently, last week I think. I also saw a news report that a dog tested positive within the last couple of days.

I haven't heard of any other animal cases.
 
We went 2 months between Costco runs, the checker stated "that's a lot of meat". Barb was quick to tell how long it was between runs.

there was not shortage of meat in this store, but no Paper towels, rubber gloves.
 
Oh, that - I thought you were talking about contamination of the meat from humans in the processing plant and chain of custody.

I've seen news reports where a tiger in the Brooklyn Zoo(?) tested positive. Two house cats tested positive recently, last week I think. I also saw a news report that a dog tested positive within the last couple of days.

I haven't heard of any other animal cases.

Still don’t understand the huge deal. On the other hand, if chronic wasting disease jumped species....
 
Matt can’t the animals get the virus? And need to be killed off?

Cats seem to be the most vulnerable to inter-species transmission. It's not like Bovine spongiform. There's an article in Nature magazine. We were a little concerned because of the semi-ferile barn cats, but our vet said unless they come into contact with infected humans, probably not likely.

https://www.nature.com/articles/d41586-020-00984-8
 
Last edited:
Cats seem to be the most vulnerable to inter-species transmission. It's not like Bovine spongiform. There's an article in Nature magazine. We were a little concerned because of the semi-ferile barn cats, but our vet said unless they come into contact with infected humans, probably not likely.

https://www.nature.com/articles/d41586-020-00984-8
cats have a different cultural behavior....that lends itself to COVID infection. ;)
 
Have steaks, need processors to buy.

My cousin the other day at spring branding.
Nothing against feed lots, but our family is old school.

C6477A50-012A-4A65-B922-1C9B1AC15AE3.jpeg
 
Have steaks, need processors to buy.

My cousin the other day at spring branding.
Nothing against feed lots, but our family is old school.

View attachment 85248
Or need a co-op type processor, or a "ranch to consumer" direct buy of some kind. My long time friend raised buffalo for many years and we would buy one every year. A few years ago the local processor shut down and we couldn't come up with a workable way to continue to buy. Even considered killing and butchering myself on his ranch, but had too many personal things going on to dedicate the time to do that. Looked into transporting a live cow myself but the hassles of crossing 2 state lines with a live buffalo shot that one down as well.
 
We went 2 months between Costco runs, the checker stated "that's a lot of meat". Barb was quick to tell how long it was between runs.

there was not shortage of meat in this store, but no Paper towels, rubber gloves.
Around here, a cart full of meat barely raises an eyebrow.

When I’m buying for a good sized bbq workout it wouldn’t be unusual to have 2 or more briskets, 4 or more pork butts, 1 or 2 pork loins, and 6-12 slabs of ribs. And that’s just me - I can go into Sam’s a few days before a nice weekend and see a lot of other guys doing that same thing.

Sam’s is interesting. It’s easy to look at a cart and think “hoarder”! But a lot of customers do buy for their small business or office.
 
  • Like
Reactions: Ted
Good lookin' pony. Appears though he's done this before....

Yeah, it is part of our life blood-5 generations in raising cattle. I’m the only male of my generation not still in full time cattle and quarter horses. Ty is a good cowboy, and has his fair share of buckles won in saddle broncs and roping.
 
I need to level up my skills. To me, pork tenderloin has got to be the driest and most flavorless piece of meat in my repertoire.
Are you sure you don't mean "pork loin" and not "tender"loin?
But any piece of meat devoid of bone is going to lose taste and moisture.
 
I love this line of thinking. I would like someone to explain to me how "controlling the food supply" is some cabal of evil that wants to bend the world to it's will. I've worked with many of the larger agribusiness companies, at the highest level of leadership, and have yet to find a plot for world domination. What I have found is people who are very committed to feeding billions of people using the least amount of land, fertilizer and pesticides possible. The yield of an acre of modern farmland is orders of magnitude higher than it used to be. Less water, less land for the same amount of food. This one is a virtuous circle, not an evil one. Everyone wins, abundant food at lower cost to the consumer. @James_Dean, keep doing what you are doing, and ignore Art Rose.

Here is what my cousin, a truck driver, told me is going on.
With the extra $600.00 a week in unemployment, he can make $1,105.00 a week on unemployment.
Now add the normal expense of running his rig, which is parked in his driveway. Now add the cost of his rent/mortgage which he is not paying do to Federal Relief.
He "makes" more money sitting at home unemployed than driving. As a result food is not being picked up and delivered.

Is this caused by a "cabal of evil" as you call it.
IMHO: Yes.
Just another ploy by the Socialists\One Worlders\Globalists who are trying to destroy the country.
But then, I'm a hardcore constitutional conservative conspiracy nut.
 
Are you sure you don't mean "pork loin" and not "tender"loin?
But any piece of meat devoid of bone is going to lose taste and moisture.
They are both very, very lean pieces and will cook very quickly.

I like to aim for a pull off temp of 137F - that's pretty low, but it will rise to a good finish temp of around 145. Since that's a pretty low temp to pull, make sure to check the temps in several areas before you pull it.

The loin may have a very slight rosy center, but it will NOT be dry by any means.

Tenderloin seems to work best with a quick sear - either at the beginning or the end (reverse sear) to give it a little crusty flavor to the outside. It will also be moist.

Both can be cooked in a smoker with rub, but they won't be in long enough to develop a bark. They will absorb smoke flavor, but not very much because they cook so quicly. At 225, expect a rough time of 45 min on the tenderloin and 90 minutes on the loin.
 
Here is what my cousin, a truck driver, told me is going on.
With the extra $600.00 a week in unemployment, he can make $1,105.00 a week on unemployment.
Now add the normal expense of running his rig, which is parked in his driveway. Now add the cost of his rent/mortgage which he is not paying do to Federal Relief.
He "makes" more money sitting at home unemployed than driving. As a result food is not being picked up and delivered.

Is this caused by a "cabal of evil" as you call it.
IMHO: Yes.
Just another ploy by the Socialists\One Worlders\Globalists who are trying to destroy the country.
But then, I'm a hardcore constitutional conservative conspiracy nut.
Those numbers RE unemployment are pretty much correct. My neighbors that haven't been furloughed are complaining that their co-workers who have been furloughed are making a fair amount more than they are.
 
Are you sure you don't mean "pork loin" and not "tender"loin?
They are both very, very lean pieces and will cook very quickly.
The key difference is the size. With the bigger loin, I have more options (e.g. roulade, crown roast) and within a wider time window to work. With the smaller tenderloin, not so much.
 
And Smithfield, and Tyson, and Swift....


Smithfield is owned by the Chinese, there is more to these plant closings,it is a labor action that is carrying over to some other industries, the workers are saying plants are contaminated when they are not to get more $$$,
 
Yeah, it is part of our life blood-5 generations in raising cattle. I’m the only male of my generation not still in full time cattle and quarter horses. Ty is a good cowboy, and has his fair share of buckles won in saddle broncs and roping.

I tried team penning a couple times on thoroughbreds....let's just say I developed a deep respect for a well-trained QH.
 
Back
Top