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posted by martyb on Thursday July 26 2018, @06:24AM   Printer-friendly
from the It's-a-meat-wave! dept.

WKBW-TV reports:

Some new numbers are showing that the U.S. has more than 2.5 billion lbs [1.1 million metric tons] of meat in cold storage warehouses, and it's all because Americans aren't eating enough to keep up with supply.

Another reason is that the trade situation is chipping away at global demand.

[...] The U.S. Department of Agriculture projects the industry will produce a record 102.7 billion pounds of meat this year.


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  • (Score: 3, Interesting) by zocalo on Thursday July 26 2018, @01:19PM

    by zocalo (302) on Thursday July 26 2018, @01:19PM (#713070)
    Assuming it's similar to the UK, then meat storage is going to depend on the type of meat and the specific storage facility. Another thing the article doesn't mention is what stages of the processing the storage backlog is occuring - are we talking whole carcasses from the abatoir, at some other step on the way to the store, or at all stages of the process (which seems most likely for a JIT distribution model)? In the ideal case the complete carcass from the abatoir is cleaned and hung as-is in a regularly cleaned walk-in freezer arrangement until it's ready to be processed into the packs you usually see on the shelf, shipped to a butchers, etc. at which point it moves rapidily through the system until it reaches a consumer. When corners are being cut it's usually things like the temperature and level of sanitation that are the first things to go because they cost money to do properly and it's about the only "slack" in the system the distribution network owner can control. In one particularly extreme case that made the news over here a few years back, chicken carcasses (of all things!) were simply piled on a concrete floor in temperatures that were insufficiently low to prevent bacterial growth and rot to the point that the resultant sludge was literally running out from under the pile and across the floor.
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