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Weekly Pork Commentary

Trading levels for retail pork cuts were lower throughout the week as many buyers suffered from post-holiday indigestion. This, along with ramped up harvest rates, forced sellers to move excess loads daily. Post-holiday demand for processor cuts was mostly light throughout the session as day to day trading was sluggish. At the same time, heavy bone-in ham price levels remained steady while lighter weight hams garnered a premium. Although, by week’s end heavy ham price levels firmed slightly on just a few loads. Seedless bellies experienced no trading for the second week in a row as market based orders developed along with increased freezer interest. Lean trimmings readily traded early which pushed price levels lower before settling the week unevenly steady however, a slight uptick was noted. Fat trim experienced ample offerings which pressured prices lower. However, once the surplus cleared the market price levels rebounded. Boneless picnic price levels firmed in response to increased demand and slightly lighter offerings for the negotiated market. Fresh loins weak to 6.00 lower; butts 2.00 lower; spareribs 1.00-7.00 lower; skinned hams 17-20 lbs. no test, 20-23 lbs. 3.00 higher from previous quote, 23- 27 lbs 2.00 higher; sdls bellies 14-16 lbs not established; 42% trimmings unevenly steady; 72% trim unevenly steady; bnls picnics 3.00 higher. The composite cutout value of 53-54% 200 lbs. hog carcass was estimated at 89.30 per cwt. dn 0.47 from last Friday. 

Pork Report for December 3, 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.
Price Prior Week Prior Year
53-54% Lean; 0.65"-0.80" Backfat @ Last Rib 0.89 0.89 0.79
Butt, 1/4" Trim 5-10# 1.12 1.11 1.02
Butt, 1/8" Trim Steak Ready 5-10# 1.26 1.25 1.18
Butt, Boneless 1.28 1.28 1.14
Composite Primal Belly Value 1.08 1.07 0.91
Composite Primal Butt Value 0.97 0.95 0.84
Composite Primal Ham Value 0.79 0.79 0.75
Composite Primal Loin Value 0.96 0.97 0.87
Composite Primal Picnic Value 0.76 0.76 0.61
Composite Primal Sparerib Value 1.44 1.44 1.27
Fresh 42% Combo 0.45 0.50 0.33
Fresh 72% Combo 0.83 0.82 0.73
Fresh, Skinned Jowls 0.58 0.55 n/a
Frozen, Skinned Jowls 0.70 0.75 0.48
Ham, Boneless 94-96%, 3 Muscle Group 1.43 1.43 n/a
Ham, Boneless 94-96%, 4 Muscle Group 1.39 1.37 1.45
Ham, Bone-In, Trimmed 20-23#, Trim Spec 1 0.91 0.86 0.87
Ham, Bone-In, Trimmed 23-27#, Trim Spec 1 0.82 0.82 0.77
Loin 1/4 Center Cut, Boneless Strip Off 1.66 1.72 1.66
Loin 1/4" Cntrcut, Bnls Strp-On, 10-11 Rib 5-11# 1.55 1.56 1.53
Loin 1/4" Cntrcut, Tndr-In, Flo, 10-11 Rib 8-13# 1.54 1.50 1.50
Loin Backrib, 2.0/Up# Boxed Fresh 2.60 2.62 2.44
Loin, Boneless Sirloin .75-1.5# 1.26 1.24 1.14
Loin, Bone-In Sirloin 2.5-3.5# 0.89 0.91 0.84
Loin, Bone-In, 1/4" Trim 21#/Dn-Lgt 1.15 1.15 1.08
Loin, Bone-In, 1/8" Trm/Less 21#Dn-Lgt 1.28 1.28 1.17
Loin, Tenderloin 1.25/Dn# 2.49 2.49 2.13
Picnic, Boneless, Fresh 72% Combo 0.93 0.94 0.84
Picnic, Cushion Meat, Fresh 92% Boxed 1.22 1.23 1.16
Picnic, Smoker Trim, Regular Shank, Combo 0.80 0.81 0.74
Picnic, Smoker Trim, Short Shank, Boxed 1.01 1.02 0.95
Sparerib, 2/Bag, 3 Bags Pcvac 4.25/Up#-Med 1.52 1.55 1.36
Sparerib, 3/Bag, 3 Bags Pcvac 4.25/Dn#-Lgt 1.59 1.57 1.39
Sparerib, 4.25/Dn#-Lgt, Combo 1.48 1.50 n/a
Sparerib, 4.25/Up-Med#, Combo 1.44 1.43 n/a
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