Subscribe & Save 5% Storewide + Free Item with Every Order of $175+!

What In The World Is Going On With the Beef Industry?

written by

Liz Cunningham

posted on

June 30, 2021

The beef packing industry is broken.


4 major companies own over 80% of the packing plants in the United States, and 2 of them are foreign-owned.


100 years ago, the Packers and Stockyard Act broke up the major monopolies dominating the cattle and packing industry at the time, but 100 years later, we are at the same place again.


We here at Cunningham Pastured Meats are not as dependent on the cattle market and packing industry as we used to be, but it still affects our cattle ranch, our neighbors, our community, and in the end, the consumer. 


The small family ranch is one of the last holdouts of the consolidation of the farming/ranching industry. There are still many FAMILY OWNED cattle ranches in the west, but they are becoming rarer as margins become razor-thin. The cost of raising cattle continues to rise, yet the price of cattle has not risen at the same time. This is largely blamed on the large packing plants that control the industry's end product and are working together to artificially keep cattle prices low while still increasing prices to the end consumer.


Even though we have made more direct-to-consumer sales, it is still a very tiny percentage of all beef sales in the United States. Also, USDA laws make it difficult for small producers to open small-scale processing plants due to overwhelming regulation and costs that the average small producer cannot justify.


Another part of this problem is that the Country of Origin Labeling (COOL) is no longer in place, and meat brought in from out of the country can still be labeled as "Product of USA" even if the cattle were raised their entire life in another country and were slaughtered or packaged in America. We raise the best beef in the world, yet we have thousands of cattle a week being imported from outside country's that can be labeled as "Product of USA" (see my article here about misleading labels on meat). 


Our mission is to be transparent about everything we do in our business, to build trust, and keep you informed as a consumer.


We understand that this is why you choose Cunningham Pastured Meats as your trusted source for meat, but as stated above, this affects several layers of people and not just our business alone. 

Boise grassfed beef

Boise Meats

boise

Boise Pastured Pork

boise small business

boise local business

grassfed beef Boise

whole cow boise

bulk meat boise

Boise Pastured Pigs

Boise Grass-Fed

Boise Bulk Meat

Local Boise Small Business

Boise Cold Storage

Cattle Industry

Cattle

moving cattle

beef rancher

Local Rancher

Rancher

More from the blog

Halter Collars

Imagine the American West before fences. Endless grasslands stretched to the horizon, wide open and free. Livestock moved with the rhythm of the land, guided by skilled herders who understood how to work with nature—not against it. There were no steel posts, no wires, no grids—just animals, people, and a shared understanding of movement and timing. This was the original way of livestock management: intentional, responsive, and deeply in tune with the land. Fences, as we know them, are a relatively modern invention—useful, yes, but they’ve also made us more stationary and more separated from that old rhythm. At Cunningham Pastured Meats, we’ve found a way to return to those roots—while stepping into the future. We're excited to announce that we’re implementing virtual fencing through a company called Halter. Using GPS-enabled collars and gentle cues, Halter allows us to move animals exactly where we want them—no wire, no posts, no daily labor of setting up temporary fencing. Instead, we can offer fresh pasture every single day, ensuring the herd always has access to the cleanest, most nutrient-rich feed available. This also means animals no longer backtrack over soiled ground, which improves animal health, grazing efficiency, and soil vitality. What once took hours of manual fencing can now be done with a tap of a screen—giving us more time to focus on care, stewardship, and improving the land. ​See video of us putting collars on our cattle here<<<< Here’s what this means for you: Fresher feed = healthier animals and better quality meat.Daily movement mimics natural grazing, regenerating the land.Less stress, better welfare for the animals.Greater flexibility to adapt to weather, pasture conditions, and herd needs. This is a new chapter for us, and we’re excited to see where it leads. We’ll be learning as we go—and we’ll keep you updated as this journey with virtual fencing unfolds.

Tri-Tip Roast - Learn How to Cook It Right!

🔪 How to Cook the Perfect Tri-Tip Roast: Grill Method (Santa Maria Style): Season generously with salt, pepper, garlic powder, and paprika (or your favorite rub). Let it rest at room temp for 30–60 minutes.Sear over high heat (about 500°F) for 4–5 minutes per side to get a good crust.Move to indirect heat (around 350°F), close the lid, and cook until internal temp reaches 130–135°F for medium-rare (about 20–30 minutes).Rest for 10 minutes, then slice against the grain into thin strips. Oven-Roasted Method: Preheat oven to 425°F.Season roast and sear it in a cast iron skillet with a little oil for 3–4 minutes per side.Transfer skillet to oven and roast for 15–25 minutes, until internal temp is 130–135°F.Let rest and slice against the grain. Watch a Video Here: Pro Tips:✅ Always use a meat thermometer for best results✅ Tri-tip has two different grain directions – rotate your slicing angle halfway through✅ Pairs perfectly with chimichurri, roasted veggies, or a smoky BBQ sauce

Boise's #1 source for 100% Grassfed beef & lamb, pastured pork & chicken and wild-caught seafood