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Weekly Pork Commentary

Historic levels were ascertained for the pork carcass cutout each day early week before the apex was reached on Wednesday. After the high was attained, the downward slide began and continued through the week’s end. Trading levels for retail cuts remained lofty early week, but reversed direction Thursday as buyers sat on the sidelines and supplies grew. In other words, the wheels on the bus began to fall off. Sellers came into the week with reduced offerings because of good sold position which kept most processing cuts tight as harvest numbers began to increase seasonally. Limited bone-in ham availability allowed sellers to continue to drive prices higher. However by mid-week, the market appeared to run out of steam. Belly supply continued to be tight as the time for BLTs peaked. Additionally, consistent bacon demand from the restaurant industry kept slicers scurrying for bellies. Lean trim prices moved higher as sausage makers searched for trimming materials to fill their final orders heading into
The Pork Report for June 12, 2010

Note: The pricing below is USDA commodity and/or wholesale pricing. It should be used as a guide to monitor market conditions and is not in any way comparable to distributor invoice pricing.

Origin Price Price (Week Prior) Price (Year Prior)
53-54% Lean; 0.65"-0.80" Backfat @ Last Rib n/a 0.84 0.86 0.56
Belly, Sdls, Skin-On, Trimmed, 12-14# n/a 1.10 1.13 0.75
Belly, Sdls, Skin-On, Trimmed, 14-16# n/a 1.10 1.13 0.76
Belly, Sdls, Skin-On, Trimmed, 16-18# n/a 1.10 1.13 0.62
Butt, 1/4" Trim 5-10# n/a 1.03 1.09 0.68
Butt, 1/8" Trim 5-10# n/a 1.09 1.12 0.72
Butt, 1/8" Trim Steak Ready 5-10# n/a 1.19 1.18 0.83
Butt, Boneless n/a 1.20 1.18 0.79
Composite Primal Belly Value n/a 1.09 1.13 0.68
Composite Primal Butt Value n/a 0.88 0.91 0.57
Composite Primal Ham Value n/a 0.75 0.75 0.43
Composite Primal Loin Value n/a 0.96 1.00 0.74
Composite Primal Picnic Value n/a 0.63 0.64 0.40
Composite Primal Sparerib Value n/a 1.11 1.14 0.97
Fresh 42% Combo n/a 0.51 0.62 0.30
Fresh 72% Combo n/a 0.91 0.90 0.46
Fresh Trim,Visual Trace Of Lean, 12-16% Combo n/a 0.42 0.45 0.21
Ham, Boneless 94-96%, 4 Muscle Group n/a 1.30 1.32 0.85
Ham, Bone-In, Trimmed 17-20#, Trim Spec 1 n/a 0.78 0.76 0.45
Ham, Bone-In, Trimmed 20-23#, Trim Spec 1 n/a 0.77 0.75 0.45
Ham, Bone-In, Trimmed 23-27#, Trim Spec 1 n/a 0.77 0.76 0.46
Loin 1/4 Center Cut, Boneless Strip Off n/a 1.65 1.78 1.37
Loin 1/4" Cntrcut, Bnls Strp-On, 10-11 Rib 5-11# n/a 1.51 1.57 1.20
Loin 1/4" Cntrcut, Tndr-In, Flo, 10-11 Rib 8-13# n/a 1.63 1.66 1.23
Loin Backrib, 2.0/Up# Boxed Fresh n/a 2.89 2.87 2.60
Loin, Boneless Sirloin .75-1.5# n/a 1.24 1.31 0.99
Loin, Bone-In Sirloin 2.5-3.5# n/a 0.84 0.88 0.70
Loin, Bone-In, 1/4" Trim 21#/Dn-Lgt n/a 1.15 1.20 0.97
Loin, Bone-In, 1/8" Trm/Less 21#Dn-Lgt n/a 1.23 1.29 1.07
Loin, Tenderloin 1.25/Dn# n/a 2.83 2.85 2.32
Picnic, Cushion Meat, Fresh 92% Boxed n/a 1.20 1.25 0.83
Picnic, Smoker Trim, Regular Shank, Combo n/a 0.68 0.69 0.34
Picnic, Smoker Trim, Short Shank, Boxed n/a 0.82 0.82 0.68
Picnic, Smoker Trim, Short Shank, Combo n/a 0.68 0.71 0.45
Sparerib, 2/Bag, 3 Bags Pcvac 4.25/Up#-Med n/a 1.22 1.23 1.06
Sparerib, 3/Bag, 3 Bags Pcvac 4.25/Dn#-Lgt n/a 1.24 1.26 1.08
Sparerib, 4.25/Dn#-Lgt, Combo n/a 1.21 1.18 1.11













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