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Weekly Pork Commentary

With the decline in the ham market and no relief in the hog markets, packers were forced to increase the value of retail cuts this week. Both loins and butts saw prices move higher throughout the week as demand was more than adequate for mostly light offerings. Spareribs remained steady with wide price spreads. Skinned bone-in hams reached the end of the Easter run this week as price levels responded accordingly, while sellers offered and took less for both bones-in and boneless hams in an effort to keep ahead of any backlog. Conversely, export interest was very light as the Lenten season sparked interest in other proteins. Seedless bellies remain scarce for the spot market even though price levels loom close to the all-time record high prices, while most trades continue to be market base. Lean trimmings experienced ample offerings going into the week, however as most packers cleared their surplus others found themselves unable to, which resulted in a two-tiered market as price levels waivered.
The Pork Report for April 9, 2011

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 0.95 0.94 0.73
Butt, 1/4" Trim 5-10# n/a 1.23 1.13 0.91
Butt, 1/4" Trim Steak Ready 5-10# n/a 1.39 1.21 1.09
Butt, 1/8" Trim Steak Ready 5-10# n/a 1.38 1.30 1.07
Butt, Boneless n/a 1.40 1.26 1.02
Composite Primal Belly Value n/a 1.48 1.45 0.88
Composite Primal Butt Value n/a 1.03 0.98 0.79
Composite Primal Ham Value n/a 0.74 0.80 0.65
Composite Primal Loin Value n/a 1.00 0.98 0.85
Composite Primal Picnic Value n/a 0.70 0.67 0.53
Composite Primal Sparerib Value n/a 1.42 1.41 1.19
Fresh 42% Combo n/a 0.60 0.55 0.41
Fresh 72% Combo n/a 0.83 0.85 0.72
Ham, Boneless 94-96%, 4 Muscle Group n/a 1.27 1.39 1.26
Ham, Boneless 94-96%, 5 Muscle Group n/a 1.21 1.36 1.13
Ham, Bone-In, Trimmed 17-20#, Trim Spec 1 n/a 0.80 0.85 0.66
Ham, Bone-In, Trimmed 20-23#, Trim Spec 1 n/a 0.79 0.85 0.66
Ham, Bone-In, Trimmed 23-27#, Trim Spec 1 n/a 0.77 0.85 0.66
Loin 1/4 Center Cut, Boneless Strip Off n/a 1.78 1.76 1.54
Loin 1/4" Cntrcut, Bnls Strp-On, 10-11 Rib 5-11# n/a 1.65 1.58 1.41
Loin 1/4" Cntrcut, Tndr-In, Flo, 10-11 Rib 8-13# n/a 1.59 1.56 1.49
Loin Backrib, 2.0/Up# Boxed Fresh n/a 2.72 2.61 2.45
Loin, Boneless Sirloin .75-1.5# n/a 1.21 1.20 1.13
Loin, Bone-In Sirloin 2.5-3.5# n/a 0.93 0.95 0.78
Loin, Bone-In, 1/4" Trim 21#/Dn-Lgt n/a 1.25 1.21 1.07
Loin, Bone-In, 1/8" Trm/Less 21#Dn-Lgt n/a 1.36 1.33 1.20
Loin, Tenderloin 1.25/Dn# n/a 2.62 2.62 2.07
Picnic, Boneless, Fresh 72% Combo n/a 0.94 0.97 0.76
Picnic, Cushion Meat, Fresh 92% Boxed n/a 1.25 1.20 1.18
Picnic, Smoker Trim, Regular Shank, Combo n/a 0.81 0.82 0.57
Picnic, Smoker Trim, Short Shank, Boxed n/a 1.01 1.01 0.68
Picnic, Smoker Trim, Short Shank, Combo n/a 0.79 0.83 0.62
Sparerib, 2/Bag, 3 Bags Pcvac 4.25/Up#-Med n/a 1.50 1.50 1.28
Sparerib, 3/Bag, 3 Bags Pcvac 4.25/Dn#-Lgt n/a 1.56 1.56 1.31












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