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Weekly Pork Commentary

In an effort to keep the cutout from plummeting, packers were able to trade retail items at mostly steady price levels throughout the week in spite of excess supplies. Processing cuts, along with trimmings, became burdensome to most sellers this week as most reduced price levels on all items in an effort move their surplus. On the other hand, buyers bought at a snail’s pace as most experienced limited orders for their finished items which created a more hand to mouth type of buying pattern. Fresh loins mostly steady, boneless weak; butts mostly steady to weak; spareribs mostly steady; skinned hams 17-20 lbs 7.00 lower, 20-23 lbs. 3.00- 4.00 lower, 23-27 lbs 3.00-6.00 lower; sdls bellies 14-16 lbs steady with weaker undertones; 42% trimmings 2.00-4.00 lower; 72% trim 1.00 lower; bnls picnics 1.00 lower. 
The Pork Report for March 31, 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 0.80 0.81 0.93
Belly, Sdls, Skin-On, Trimmed, 12-14# n/a 1.05 1.05 1.40
Belly, Sdls, Skin-On, Trimmed, 14-16# n/a 1.06 1.04 1.40
Butt, 1/4" Trim 5-10# n/a 1.08 1.07 1.15
Butt, 1/8" Trim Steak Ready 5-10# n/a 1.23 1.24 1.32
Butt, Boneless n/a 1.19 1.20 1.32
Composite Primal Belly Value n/a 1.03 1.02 1.38
Composite Primal Butt Value n/a 0.92 0.93 1.00
Composite Primal Ham Value n/a 0.60 0.61 0.76
Composite Primal Loin Value n/a 0.96 0.98 0.99
Composite Primal Picnic Value n/a 0.52 0.50 0.69
Composite Primal Sparerib Value n/a 1.40 1.39 1.41
Fresh 42% Combo n/a 0.35 0.37 0.55
Fresh 72% Combo n/a 0.56 0.60 0.90
Fresh Trim,Visual Trace Of Lean, 12-16% Combo n/a 0.31 0.36 0.43
Ham, Boneless 94-96%, 4 Muscle Group n/a 1.13 1.18 1.28
Ham, Bone-In, Trimmed 17-20#, Trim Spec 1 n/a 0.69 0.72 0.85
Ham, Bone-In, Trimmed 20-23#, Trim Spec 1 n/a 0.63 0.70 0.84
Ham, Bone-In, Trimmed 23-27#, Trim Spec 1 n/a 0.63 0.67 0.81
Loin 1/4 Center Cut, Boneless Strip Off n/a 1.68 1.68 1.77
Loin 1/4" Cntrcut, Bnls Strp-On, 10-11 Rib 5-11# n/a 1.51 1.52 1.60
Loin 1/4" Cntrcut, Tndr-In, Flo, 10-11 Rib 8-13# n/a 1.52 1.61 1.62
Loin Backrib, 2.0/Up# Boxed Fresh n/a 2.96 2.94 2.61
Loin, Blade Ends 2-4# n/a 0.91 0.89 0.95
Loin, Boneless Sirloin .75-1.5# n/a 1.24 1.24 1.23
Loin, Bone-In Sirloin 2.5-3.5# n/a 0.90 0.89 1.01
Loin, Bone-In, 1/4" Trim 21#/Dn-Lgt n/a 1.20 1.21 1.23
Loin, Bone-In, 1/8" Trm/Less 21#Dn-Lgt n/a 1.33 1.36 1.35
Loin, Tenderloin 1.25/Dn# n/a 2.68 2.65 2.62
Picnic, Boneless, Fresh 72% Combo n/a 0.66 0.67 0.98
Picnic, Cushion Meat, Fresh 92% Boxed n/a 1.09 1.10 1.23
Picnic, Smoker Trim, Short Shank, Boxed n/a 0.74 0.72 0.93
Picnic, Smoker Trim, Short Shank, Combo n/a 0.64 0.65 0.81
Sparerib, 2/Bag, 3 Bags Pcvac 4.25/Up#-Med n/a 1.45 1.47 1.50
Sparerib, 3/Bag, 3 Bags Pcvac 4.25/Dn#-Lgt n/a 1.54 1.53 1.56
Sparerib, 4.25/Dn#-Lgt, Combo n/a 1.40 1.46 n/a
Sparerib, 4.25/Up-Med#, Combo n/a 1.36 1.46 n/a












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