To fully understand how livestock prices, and eventually the meat prices we pay, are set you would need a PhD in Agricultural Economics. The goal of this article is to provide a brief and simple explanation of how information is collected and how prices are determined for livestock sold by producers and farmers to packers. In future articles, we will take a look at how the prices we pay for meat for our restaurants come about.

Most cattle is bred and raised by ranchers, usually shipped to feed lots for "fattening", and then sold to slaughter houses and packers to be fabricated into useable products, such as ribs, strips and ground meat. Lamb and pork are similarly handled but usually go directly from producer to packer.

Livestock prices are determined by supply and demand. The key to establishing the price for each transaction is accurate information; how much product is available for sale at a given time and how much product buyers want to purchase at that time and how much they are willing to pay. Keep in mind that meat is a perishable commodity so it is critical that the information be timely.

It's the largest marketplace of products, services, applications, technologies and new ideas in the foodservice industry. Here, you will discover new products, meet with engineers from original equipment manufacturers, get hands-on demos of new technology applications, and find solutions specific to your operation that will increase your bottom line.

If you are one of our clients and plan to attend the show, please let us know. If you are not planning to attend the show send us a list of items that you would like us to research for you.

Most of us have heard the terms, fatty acids and trans fatty acids before but know little about them.

Trans unsaturated fatty acids, or trans fats, are solid fats produced artificially by heating liquid vegetable oils in the presence of metal catalysts and hydrogen. This process, partial hydrogenation, causes carbon atoms to bond in a straight configuration and remain in a solid state at room temperature. Naturally-occurring unsaturated fatty acids have carbon atoms that line up in a bent shape, resulting in a liquid state at room temperature.

At HSG, we work hard to help our members maintain consistent high quality standards and save money at the same time. One of the ways that we do this is to contract with packers and manufacturers for special pricing arrangements or deviated prices on key name brand items.

Note: The following is provided by HJ Heinz:

Bell'Orto vine-ripened California tomatoes are fresh- packed within hours of harvest, using minimal heat. The result is superior flavor, naturally rich red color, and ideal texture. The Bell'Orto brand name is your assurance of the highest quality with guaranteed satisfaction and unbeatable consistency. Bell'Orto gives you what you need to bring excellence to the table time after time.