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Wyoming Beef Industry Study Released February 2020 This report examines domestic and international market opportunities for Wyoming beef, investigates opportunities for adding value to offal products, and considers the economic and workforce impacts of the industry. The study can be used to guide public policy for supporting the meat processing industry, options for the industry to improve efficiencies, Advantage, Inc. and a reference for communities to encourage new business development in the industry. Wyoming Beef Industry Report | EXECUTIVE SUMMARY This beef market study discusses industry trends from the historical perspective of OBJECTIVES marketing cattle and the evolution of the beef packing industry. By examining the 1. Beef Market Study beef value chain for Wyoming, we can 1.1. Assess currently opera�ng meat identify opportunities in beef production processing plants in Wyoming and and meat processing that have potential iden�fy in-state, domes�c and interna�onal market opportuni�es for but are not currently represented or fully exis�ng Wyoming beef product lines. developed in Wyoming. The report provides an overview of the 1.2. Iden�fy opportuni�es for Wyoming economic impact of the Wyoming meat processing industry and beef beyond premium cuts. identifies business challenges and opportunities for existing companies. 1.3. Assess beef industry trends in This information can be used by the State of Wyoming, communities, or Wyoming, domes�cally, and industry groups to guide policy and allocate resources to support the interna�onally. meat industry. Finally, we offer strategies for existing companies to 1.4. Iden�fy consumer trends (Wyoming, domes�c, interna�onal) affec�ng capture new markets, and for communities to attract new business Wyoming producers (i.e. source investment in meat processing or support businesses. The executive verifica�on, hormone-free, non-GMO, summary highlights the key points from each section and key initiatives etc.) for beef. to expand the beef cluster in Wyoming. Our conclusion identifies the 1.5. Describe Wyoming, domes�c and approach recommended from an industry perspective. interna�onal beef consump�on trends. 2. Offal Products Study 2.1. Iden�fy beef offal and find value- added opportuni�es in Wyoming for the en�re carcass. 2.2. Assess current and poten�al supply chain opportuni�es both in Wyoming and in surrounding states. 2.3. Rank all parts of the carcass by perceived value-added opportuni�es, market demand, strength of market, and loca�on. 2.4. Iden�fy value-added opportuni�es in Wyoming for disposal and/or further processing of the products. 3. Workforce Study 3.1. Iden�fy Wyoming labor market and Throughout this report we refer to geographic regions of Wyoming as unemployment rates. the following groups of coun�es: 3.2. Iden�fy the type and level of housing • Wyoming Big Horn Basin (Park, Big Horn, Hot Springs, Washakie) needed for the Wyoming beef • Northeast Wyoming (Sheridan, Johnson, Campbell, Crook, slaughtering and processing industry Weston) workforce. • Central Wyoming (Fremont, Natrona, Converse) 3.3. Examine the workforce impact on • Western Wyoming (Teton, Sublete, Lincoln, Uinta) Wyoming communi�es that open or • Wyoming High Plains (Albany, Carbon, Sweetwater) expand a processing facility. • Southeast Wyoming (Laramie, Goshen, Plate, Niobrara) 3.4. Assess whether technological advances The Appendix includes regional profiles highlighting estimated beef can help mi�gate workforce factors. production, feeding and slaughtering capacity; and a beef value chain 3.5. Recommended training opportuni�es to identify the products/services imported into each region to examine and needs (skills gap analysis). business opportunities. 2019 i Wyoming Beef Industry Report | EXECUTIVE SUMMARY • Challenges in Wyoming include availability of raw Wyoming Meat Processing materials, cost for disposal of byproducts, transporta�on, and lack of support industries. INDUSTRY PROFILE Beef Industry Trends: Wyoming, U.S. & International • Catle produc�on in Wyoming is rela�vely small Classification compared to neighboring states, making it difficult to • Federal inspec�on: 5 achieve economies of scale in beef processing. • State inspec�on: 11 • This sec�on quan�fies the catle available for • Custom-exempt: 27 slaughtering and further processing and provides a Facilities historical perspec�ve on marke�ng and adding value to Wyoming beef. • State and federally inspected • Wyoming has the smallest popula�on compared to . 9 slaughter other states that have large employment shares of . 7 processing • Average size: 5,455 sf the Beef Cluster. • Job growth has been rela�vely consistent across the • Average age of facility: 30 years top Slaughter and Processing states. • Average age of company: 17 years • The top states not only have a high volume of jobs Annual Production but also a large concentra�on of Slaughtering and • Total head beef commercially slaughtered: Processing facili�es. 5,100 • Slaughtering and Processing Facili�es represent a • State: 1,820 substan�al por�on of GRP for the top producing • Federal: 416 states. • The top slaughtering and processing states have Employment: 188 higher industry wages compared to Wyoming. Average Wages • Rising middle classes and meat demands in emerging na�ons in La�n America and former Soviet na�ons • Animal slaughtering: $24,896 present alterna�ves to Asian Pacific market. • Meat processing: $26,307 Consumer Trends • Consumer demand influences how catle are This report examines the needs and opportuni�es of the produced and beef is marketed both domes�cally beef industry cluster, comprised of four economic and interna�onally. subsectors: • Globally, food safety and security impact markets. • In 2017, beef and beef variety meat exports Catle ranching and farming amounted to 1.26 million metric tons worth $7.27 Animal slaughtering billion. Meat processed from carcasses • The top 10 exported beef cuts represent 85 percent Rendering and meat byproduct processing of total U.S. beef exports. • The U.S. beef export value equated to $286.38 per Beef Market head of each steer and heifer processed in 2017. • 12.9 % of U.S. beef and variety meat produc�on was Overview of Meat Processing Industry exported in 2017. • Nearly every meat processing plant in Wyoming • U�lizing more of the carcass in targeted export faces a shortage of workers. This is a challenge for markets can increase value and profitability. the industry na�onwide. • Regional trade organiza�ons can iden�fy buyers for • Unfilled posi�ons directly impact the produc�on more cuts and variety meats. capacity of the processing plant, eventually Market Opportunities for Wyoming Beef impac�ng the opera�on’s botom line. • Wyoming exports high quality catle; imports lower • The es�mated slaughtering capacity for Wyoming price point meat. processors is 21,320 annually, with 7,020 head • It is not economically feasible to market beef that is slaughtered at federally-inspected plants and 14,300 born-raised-fed-slaughtered in Wyoming; consumers head slaughtered at state-inspected plants. are interested in where and how animals lived, so this story should concentrate on “born and raised. 2019 ii Wyoming Beef Industry Report | EXECUTIVE SUMMARY • Small to midsize meat companies can realize much • Wyoming has a high concentra�on of jobs in beter margins without disposal costs of offal. government, construc�on, oil and gas, and • Wyoming meat brands should target consumers who agriculture, compared to the na�on. value convenience and independent restaurants • Oil and gas extrac�on is highly concentrated in seeking higher value meat cuts. Wyoming. • Wyoming’s unemployment rate has closely mirrored Offal Products the U.S. since 2016. • Catle ranching is growing in Wyoming, despite Byproducts Definition & Market Information animal produc�on shrinking. • Animal byproducts fall into three categories: hides, • Beef slaughtering and processing have substan�ally inedible offal, and edible offal, with variety meats smaller employment in Wyoming compared to being classified as a subcategory of edible offal. ranching. • The annual es�mated produc�on of beef offal in • Catle ranching has a significant presence in Wyoming equates less than a tenth of a percent of Wyoming compared to the na�on, yet slaughtering the typical annual offal produc�on in the United and processing lag behind na�onal averages. States. • Slaughtering and processing have high job • There are no established markets for offal in mul�pliers rela�ve to other industries, including Wyoming, so processors are paying to dispose of the catle ranching. offal generated. • Current wages in the beef cluster are lower in • This calculates to a disadvantage of $148.64 per Wyoming compared to the U.S., as well as all other head for Wyoming processors, compared to large industries in the state. beef processors. • The top slaughtering and processing states have • The ability for Wyoming processors to trade on higher industry average wages compared to na�onal and interna�onal markets depends on the Wyoming. ability to fill full load lots. Technology Value-Added Opportunities • Due to the varying sizes of carcasses, there is less automa�on in slaughtering facili�es. • Value-added opportuni�es for offal include regional • Automa�on is becoming more prevalent in meat aggrega�on and pet food manufacturing. processing plants, as the size of equipment is sized • Alterna�ve disposal methods: compos�ng, alkaline for smaller plants. hydrolysis, anaerobic diges�on, and biomal. • Companies should evaluate the cost savings in labor Supply Chain Opportunities compared to capital costs to determine if it is cost- effec�ve to u�lize technological advances in equipment. • For Wyoming slaughter and processing industries to operate, more than 88 percent of the goods and Skills Gap Analysis services they need must be imported • Most training is done on the job, with large • Overall, just one-third of the beef cluster supply companies having full training departments. needs are met within the region, while the • Community colleges are offering a cer�ficate for remaining two-thirds of requirements are purchased meat processing and mobile meat lab.
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