Food Supply Chain

How It Works

The modern American food supply chain is a complex system with multiple links, each adding cost and potential disruption points. For a cheeseburger, the chain looks roughly like this: cattle are raised on ranches (primarily in Texas, Nebraska, and Kansas), sent to feedlots for finishing, slaughtered at one of four major meatpackers (Tyson, JBS, Cargill, National Beef), distributed through cold-chain logistics, and arrive at grocery stores 14-21 days after slaughter. Cheese follows a parallel path through dairy farms, processing plants, and distributors. The supply chain is remarkably concentrated, the four largest meatpackers control approximately 85% of the U.S. beef market, which has drawn antitrust scrutiny. The COVID-19 pandemic exposed supply chain vulnerabilities when meatpacking plant closures caused retail beef prices to surge 20% in a single month while cattle ranchers simultaneously received lower prices. The USDA reports that the average American food item travels 1,500 miles from farm to plate. Supply chain disruptions, whether from weather events, plant closures, port congestion, or driver shortages, can cause rapid spikes in the BLS average price data that the Burgernomics tracks.

Related Terms

• Farm-to-Table Markup, The difference between what a farmer receives for raw agricultural products and what consumers pay at retail, food typically costs 3-5x at the grocery store what the farmer was paid.
• Input Costs, The costs of raw materials, labor, energy, and other resources that go into producing a finished product, rising input costs are a primary driver of food price inflation.
• Commodity Prices, The wholesale prices of raw agricultural products like cattle, corn, wheat, and dairy on commodity exchanges, these upstream prices eventually flow through to retail food costs.