Daily News:  All News  |  Subscribe  
Pork Commodity Reports
Reports Home  |  Poultry  |  Pork  |  Produce  |  Dairy  |  Beef  |  Seafood




Weekly Pork Commentary

How fast can a market turn around? The answer would be quickly, when we refer to the retail pork complex. Sellers entered the week with expectations of a mostly steady trade, but very light demand caused a backlog of inventories and they were forced to severely discount prices mid to late week, especially boneless cuts. Bone-in ham inventories began the week with ample offerings to meet demand while price levels held steady. Although, as the week progressed and surplus dwindled, prices inched slightly higher due to improved buyer interest. Skin-on seedless belly offerings continue to be scarce, though a couple loads did trade which pushed prices higher. At the same time, production from bacon slicers is at near capacity to keep pace with demand from both retail and foodservice arenas. The trimmings complex experienced moderate to heavy offerings most of the session for both fresh and frozen. This forced sellers to lower prices in an effort to move their surplus. At the same time, price levels dipped as buyer’s readily procured raw product, although once the surplus cleared the market price levels stabilized. Fresh loins 5.00-8.00 lower; butts 2.00 lower; spareribs steady to 6.00 lower; skinned hams 17-20 lbs. steady, 20-23 lbs. 2.00-3.00 higher, 23-27 lbs 1.00 higher; sdls bellies 14-16 lbs 3.00 higher; 42% trimmings steady; 72% trim generally steady with weaker undertones ; bnls picnics steady to 2.00 lower. The composite cutout value of 53-54% 200 lbs. hog carcass was estimated at 83.29 per cwt. dn 2.35 from last Friday. 
The Pork Report for January 28, 2012

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 0.85 0.86
Butt, 1/4" Trim 5-10# n/a 1.08 1.10 1.05
Butt, 1/8" Trim Steak Ready 5-10# n/a 1.25 1.26 1.25
Butt, Boneless n/a 1.25 1.24 1.23
Composite Primal Belly Value n/a 1.18 1.15 1.11
Composite Primal Butt Value n/a 0.94 0.94 0.93
Composite Primal Ham Value n/a 0.63 0.64 0.68
Composite Primal Loin Value n/a 0.94 0.98 1.00
Composite Primal Picnic Value n/a 0.60 0.61 0.64
Composite Primal Sparerib Value n/a 1.45 1.46 1.43
Fresh 42% Combo n/a 0.39 0.41 0.50
Fresh 72% Combo n/a 0.64 0.66 0.80
Frozen 42% Boxed n/a 0.50 0.58 n/a
Frozen 72% Boxed n/a 0.71 0.91 0.87
Frozen, Skinned Jowls n/a 0.55 0.70 0.51
Ham, Boneless 94-96%, 4 Muscle Group n/a 1.18 1.25 1.22
Ham, Bone-In, Trimmed 17-20#, Trim Spec 1 n/a 0.75 0.77 0.75
Ham, Bone-In, Trimmed 20-23#, Trim Spec 1 n/a 0.74 0.71 0.70
Ham, Bone-In, Trimmed 23-27#, Trim Spec 1 n/a 0.71 0.71 0.69
Loin 1/4 Center Cut, Boneless Strip Off n/a 1.67 1.70 1.83
Loin 1/4" Cntrcut, Bnls Strp-On, 10-11 Rib 5-11# n/a 1.51 1.55 1.71
Loin 1/4" Cntrcut, Tndr-In, Flo, 10-11 Rib 8-13# n/a 1.51 1.54 1.59
Loin Backrib, 2.0/Up# Boxed Fresh n/a 2.64 2.64 2.46
Loin, Boneless Sirloin .75-1.5# n/a 1.23 1.23 1.24
Loin, Bone-In Sirloin 2.5-3.5# n/a 0.93 0.93 1.05
Loin, Bone-In, 1/4" Trim 21#/Dn-Lgt n/a 1.16 1.20 1.27
Loin, Bone-In, 1/8" Trm/Less 21#Dn-Lgt n/a 1.33 1.33 1.37
Loin, Tenderloin 1.25/Dn# n/a 2.54 2.53 2.36
Picnic, Boneless, Fresh 72% Combo n/a 0.82 0.84 0.94
Picnic, Cushion Meat, Fresh 92% Boxed n/a 1.11 1.13 1.19
Picnic, Smoker Trim, Regular Shank, Combo n/a 0.62 0.66 0.67
Picnic, Smoker Trim, Short Shank, Boxed n/a 0.83 0.84 0.78
Picnic, Smoker Trim, Short Shank, Combo n/a 0.60 0.64 0.71
Sparerib, 2/Bag, 3 Bags Pcvac 4.25/Up#-Med n/a 1.50 1.53 1.53
Sparerib, 3/Bag, 3 Bags Pcvac 4.25/Dn#-Lgt n/a 1.62 1.63 1.55












Community | iFoodShow | Jobs | News | Articles |Blogs |Forums Market Reports | Franchises | Resources About Foodservice.com | Advertising Info | Privacy Statement | Terms
Copyright © 1996-2013 Foodservice.com ®. All Rights Reserved.