According to Jim Robb of the Livestock Market Information Center, restaurant and grocery store sales are the main driver at the final segment of the beef chain in terms of demand. He says that during the Recession, restaurants led the way in steady upward trending beef sales. But in recent months, he explained to Radio Oklahoma Ag Network Farm Director Ron Hays that restaurant sales have started to moderate and level off. Meantime, grocery store sales have taken the lead showing four and three percent increases in January and February, respectively so far this year. Hear more from Robb in the latest edition of Beef Buzz. Read more...
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