Good report on 10,000 cattle isn’t enough to harm the market.
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I’m confessing up front that I’m an ignorant city girl, but can’t the beef still be salvaged for human consumption? Obviously, you don’t want to keep any meat that’s gone maggoty or been dead and exposed to the heat for very long. Is the problem that nobody noticed they were dying so the meat could be salvaged? Or maybe there’s no way to gather the carcasses in a timely fashion, or no place to store that many carcasses at once? Surely all 10,000 didn’t die in the same 30 minutes? Or maybe there’s a law that the cattle must be killed and not allow to die naturally?
Ah, the things I don’t know about agriculture. I learned only last year that red peppers were just green peppers that were left to ripen on the plant. This was AFTER I returned my green pepper plant telling them that I had intended to choose a red pepper seedling. City girls can be the source of so much entertainment for rural people. Having said that, my harvest of green AND red peppers, zucchini, tomatoes, radishes and onions was the envy of the neighbourhood last summer, so maybe there’s hope for me.