In this episode, host Jim Eadie of Swine Web sits down with two leading agricultural economists — Dr. Joe Parcell and Dr. Glynn Tonsor of Kansas State University — to break down one of the most debated topics in pork marketing today: the pork carcass cutout.
We compare and contrast the arguments raised in two recent articles: “Billions Left on the Table: Why Pork Cutout Calculations Must Change” (Swine Web, by Jim Eadie)https://www.swineweb.com/billions-left-on-the-table-why-pork-cutout-calculations-must-change-by-jim-eadie/
“Why Gross Value Pork Cutout May Not Change Hog Prices” (National Hog Farmer)
Together, we explore what the cutout is, how it’s calculated, why the current system is being questioned, and what potential changes could mean for both producers and packers going forward.
