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Weekly Pork Commentary

Pork carcass cutout values hovered in around the record range throughout the week, but couldn’t quite get there. Bone-in loins lent support as supplies were relatively light and demand for post-holiday ads increased. Alternatively, abundant supplies of boneless loins put pressure on the loin primal value as packers looked for bids with few buyers interested. Trading levels for Boston butts stayed around steady money, but more than adequate supplies weighed on the market. Bone-in ham price levels advanced slightly this week with just a few loads being offered while demand and offerings remained light as buyers had good bought position. Along with that, most processors had a backlog of boneless to sell; this kept bone-in ham price levels in check. After a three week hiatus, seedless bellies traded on the spot market as price levels responded lower in an effort to move a few loads of surplus. Bacon slicers have reduced slicing operations slightly as retail orders for bacon tapered off while consumers balk at these higher levels. At the same time, cheaper protein alternatives along with higher fuel prices compete for the consumer’s dollar. Lastly, trim items became burdensome for a few sellers who reduced price levels for all sausage materials in order to keep them moving through the pipeline. Overall, the trim complex experienced ample offerings to meet demand while price levels were slightly lower.
The Pork Report for April 23, 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 0.96 0.96 0.83
Belly, Sdls, Skin-On, Trimmed, 12-14# n/a 1.47 1.50 0.98
Belly, Sdls, Skin-On, Trimmed, 14-16# n/a 1.45 1.50 1.05
Belly, Sdls, Skin-On, Trimmed, 16-18# n/a 1.47 1.50 1.00
Butt, 1/4" Trim 5-10# n/a 1.18 1.21 1.10
Butt, 1/8" Trim Steak Ready 5-10# n/a 1.39 1.39 1.21
Butt, Boneless n/a 1.32 1.32 1.15
Composite Primal Belly Value n/a 1.46 1.48 0.99
Composite Primal Butt Value n/a 1.03 1.05 0.91
Composite Primal Ham Value n/a 0.73 0.72 0.75
Composite Primal Loin Value n/a 1.07 1.05 0.96
Composite Primal Picnic Value n/a 0.71 0.73 0.60
Composite Primal Sparerib Value n/a 1.44 1.44 1.30
Fresh 42% Combo n/a 0.48 0.58 0.62
Fresh 72% Combo n/a 0.85 0.86 0.84
Fresh Trim,Visual Trace Of Lean, 12-16% Combo n/a 0.38 0.48 0.45
Frozen 42% Boxed n/a 0.54 0.42 n/a
Frozen, Skinned Jowls n/a 0.57 0.56 0.63
Ham, Boneless 94-96%, 4 Muscle Group n/a 1.33 1.25 1.36
Ham, Bone-In, Trimmed 20-23#, Trim Spec 1 n/a 0.78 0.79 0.76
Ham, Bone-In, Trimmed 23-27#, Trim Spec 1 n/a 0.78 0.75 0.76
Loin 1/4 Center Cut, Boneless Strip Off n/a 1.91 1.85 1.85
Loin 1/4" Cntrcut, Bnls Strp-On, 10-11 Rib 5-11# n/a 1.71 1.70 1.72
Loin 1/4" Cntrcut, Tndr-In, Flo, 10-11 Rib 8-13# n/a 1.68 1.65 1.66
Loin Backrib, 2.0/Up# Boxed Fresh n/a 2.86 2.85 2.58
Loin, Blade Ends 2-4# n/a 0.97 0.94 0.86
Loin, Boneless Sirloin .75-1.5# n/a 1.27 1.24 1.22
Loin, Bone-In Sirloin 2.5-3.5# n/a 0.94 0.95 0.94
Loin, Bone-In, 1/4" Trim 21#/Dn-Lgt n/a 1.35 1.31 1.20
Loin, Bone-In, 1/8" Trm/Less 21#Dn-Lgt n/a 1.47 1.42 1.29
Loin, Tenderloin 1.25/Dn# n/a 2.74 2.68 2.18
Picnic, Boneless, Fresh 72% Combo n/a 0.92 0.94 0.85
Picnic, Cushion Meat, Fresh 92% Boxed n/a 1.24 1.25 1.30
Picnic, Smoker Trim, Regular Shank, Combo n/a 0.80 0.80 0.62
Picnic, Smoker Trim, Short Shank, Boxed n/a 0.91 0.98 0.78
Picnic, Smoker Trim, Short Shank, Combo n/a 0.85 0.85 0.64
Sparerib, 2/Bag, 3 Bags Pcvac 4.25/Up#-Med n/a 1.52 1.52 1.37
Sparerib, 3/Bag, 3 Bags Pcvac 4.25/Dn#-Lgt n/a 1.59 1.58 1.44
Sparerib, 4.25/Dn#-Lgt, Combo n/a 1.55 1.26 1.51












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