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Weekly Poultry Commentary

Whole broiler fryer prices are trending steady to higher in all areas. Preliminary majority prices are 6 to 7 cents higher in the Midwest, 2 cents higher in the East, and unchanged in the West when compared to early week prices. Offerings are light to moderate and have been significantly reduced this week by extreme winter weather in the south central region. Retail and food service demand is light to good mostly moderate to good entering the weekend. Market activity is moderate to active. In the parts structure, movement is moderate to good for late week business. Prices are trending firm to higher for dark meat items, steady to firm for breast items, and steady for remaining parts. Offerings of drums and thighs are light with good movement. All other items are light to moderate. Market activity is moderate to mostly active. In production areas, live supplies are moderate. Weights are mixed, but mostly desirable.
The Chicken Report for February 11, 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)
Thighs, Boneless Skinless Southern States 0.91 0.84 0.90
Breast, Boneless Skinless Southern States 1.10 1.08 1.31
Breast, Line Run Southern States 0.74 0.75 0.76
Front Halves Southern States 0.74 0.75 0.78
Leg Quarters (4/10) Southern States 0.37 0.36 0.37
Leg Quarters (Bulk) Southern States 0.34 0.33 0.34
Tenderloins Southern States 1.17 1.16 1.37
Wings (Cut) Southern States 1.01 1.25 1.68


The Turkey Report for February 11, 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)
Breast Trim Meat n/a 2.05 2.07 1.20
Breasts, 4-8 Lbs Grade A n/a 1.25 1.25 n/a
Breasts, 4-8 Lbs Grade A--Fresh n/a 1.53 1.52 1.19
Breasts, 4-8 Lbs Plant Grade n/a 1.17 1.12 0.97
Breasts, B/S, Tom n/a 2.45 2.40 1.48
Breasts, B/S, Tom--Fresh n/a 2.24 2.25 1.45
Destrapped Tenders--Fresh n/a 2.36 2.50 1.42
Drumsticks, Hen n/a 0.72 0.72 0.60
Drumsticks, Tom n/a 0.77 0.75 0.62
Drumsticks, Tom--Fresh n/a 0.71 0.71 0.59
Mechanically Separated n/a 0.21 0.20 0.23
Mechanically Separated--Fresh n/a 0.19 0.19 0.21
Necks, Hen n/a 0.39 0.39 0.51
Necks, Tom n/a 0.40 0.40 0.53
Scapula Meat n/a 1.97 1.96 1.03
Thigh Meat n/a 1.31 1.31 1.16
Thigh Meat--Fresh n/a 1.32 1.32 1.17
Wing Meat With Skin n/a 1.59 1.58 1.06
Wings, Full-Cut, Hen n/a 0.62 0.62 0.72
Wings, Full-Cut, Tom n/a 0.63 0.61 0.74
Wings, V-Type, Hen n/a 1.20 1.20 1.20
Wings, V-Type, Tom n/a 0.88 0.88 0.78










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