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Brazilian processor Marfrig Global Foods SA warned the US cattle herd will continue shrinking through the midpoint of the decade. Less supplies will pressure meatpackers and keep the prices of steak and hamburgers at elevated levels.
During a conference call, Tim Klein, the head of Marfrig's North American operation, explained the availability of fattened animals for meatpackers to slaughter and process should trough between 2025 and 2026. He said this is because ranchers have not yet started keeping cows for breeding.
As we've noted, years of drought and high feed costs forced ranchers across the Midwest to send the cows to slaughterhouses, leading to a sharp reduction in the nation's overall herd size. In January, the beef cow herd size was the smallest since 1962.
Also, US beef exports are forecasted to slide 14% this year from 2022 to 3 billion pounds, the lowest since the early days of the Covid pandemic when plant closures crushed meatpackers. The USDA warned US beef production is expected to decline further next year.
Last week, Pete Bonds, a Texas-based cattle producer, told Reuters, "The future of this industry is not here in the United States."
You think you're just eating "cheese"?
Think again.
90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin.
And it was originally developed and patented by Pfizer in 1990. Yeah, that Pfizer.
Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing.
Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar?
The worst part? This stuff isn't even listed properly.
On ingredient labels it hides behind ...
