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Meatpackers' Costs for Slaughtering Hogs and Distributing Fresh Pork

Author

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  • Agnew, Donald B.

Abstract

How much of the price the consumer pays for pork is typically paid for meatpackers' services? How are costs of these services allocated among labor, packaging materials, buying and selling, and operating overhead? And how stable are the packers' margins on pork operations when volume of slaughter and prices of live hogs change seasonally? A recent survey of meatpacker costs in commercial-scale fresh pork operations provides some information. Reporting packers were located in the eastern and western Corn Belt and adjoining Southern and Mid-Atlantic States. (Records from packers not slaughtering, or those slaughtering mostly extra heavy hogs and sows, were excluded for the analysis).

Suggested Citation

  • Agnew, Donald B., 1964. "Meatpackers' Costs for Slaughtering Hogs and Distributing Fresh Pork," Miscellaneous Publications 320393, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersmp:320393
    DOI: 10.22004/ag.econ.320393
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    File URL: https://ageconsearch.umn.edu/record/320393/files/ERS-160.pdf
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    Cited by:

    1. Anthony, Willis E. & Motes, William C., 1966. "Livestock Marketing," Miscellaneous Publications 321054, United States Department of Agriculture, Economic Research Service.

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