Small meat processors dealing with shifts in markets, consumer demands

Processing about 200,000 pounds of meat a year, it’s no wonder M & W Beef Packers feels the heat when there’s market volatility.

Owner Steve Moore said it’s a roll-with-the-punches game, but he said there’s one thing keeping them afloat, even when prices go up: America’s love for meat.

Whether it’s ground, stuffed or filleted, consumers are feeling the pinch at the market. But it’s not stopping them from buying.

“Meat prices are up some. They’re not too bad if you buy stuff on sale. I still buy meat— roast and hamburger,” said Bismarck shopper Duane Wivholm.

President and CEO of M & W Beef Packers Steve Moore said the rising cost of beef stems from the supply situation.

“People are still going out to eat, thank goodness. But the cattle supply is the lowest it’s been in 64 years. So, when you don’t have a lot of cattle and you have a lot of people asking for meat, what happens is the price is going to go up,” said Moore.

And there are a few cheap protein alternatives to beef.

“A lot of time they say, ‘Well, I’m going to cut back on beef. I’m going to buy chicken.’ Chicken is strong right now. If they can’t get the bird flu under control— if you don’t have a lot of chickens, you’re going to have expensive chicken,” said Moore.

As a seller to two large, statewide restaurant distributors, you might not know when you’re munching on M & W meat. When it comes down to it, Steve said people want to dine out, even when it’s harder to make ends “meat.” Still, smaller processors need to be quick to navigate rising costs and shifting consumer demand.