Although refrigeration storage is only a minor part of the overall supply of beef, refrigeration storage behavior is indicative of market conditions and challenges. Cold storage stocks include an undefined mixture of boned meat and mushrooms, along with bone cuts. Beef cuts in cold stores have generally declined over time and accounted for 7.2% of total cold stock inventories in October. the lowest rate in more than 20 years. Most cold storage stocks are boneless and are believed to consist mainly of finely chopped fish and cold meats. Rarely and only in exceptional cases, significant quantities of meat can be placed in a cold store. These high quality frozen steaks do not enter the regular markets for frozen meat when marketed and usually sold at a discount. Grenades and cold meats are more often frozen, although keeping frozen stocks is costly and is not done without good financial reason.
Ownership of cold storage is mainly due to two different but market-related activities: the meat market in the soil and the international trade in beef and veal. Changes in beef import and export flows can contribute to the variation in cold stocks. For example, the accumulation of freezing at the end of 2015 was undoubtedly linked to the dramatic increase in beef imports last year, most of which were frozen by beef processing and withdrawn from storage in refrigerators for several months. Meat intended for frozen exports can help to increase cold reserves when exports increase. The increase in feed carcasses in 2016 has caused more chips and the supply of lean meat is higher due to the additional slaughter of cows. The steep increase in beef production and the relatively weak beef market in 2016 may contribute to an increase in cold storage storage in October. Although it is only a small part of the world's beef supply, current stocks of current beef meat reflect the marketing challenges that accompany the growing beef production in 2016.