National Daily Carlot Pork - Afternoon

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NW_LS500
Des Moines, IA     Fri, Nov 23, 2012     USDA Market News

USDA NATIONAL CARLOT PORK REPORT as of:  3:00 P.M.
Purchases equated to FOB Omaha Basis.

Compared to Wednesday's Close:   Boston butts generally steady;
all other retail and processing cuts not established; lean trimmings steady.
Trading very slow, with light demand and mostly light offerings.




-------------------------------------------------------------------------------
Loads PORK CUTS          :          6.63
Loads TRIM/PROCESS PORK  :           2.0
-------------------------------------------------------------------------------

USDA ESTIMATED PORK CARCASS CUTOUT
Based on FOB Omaha carlot pork prices and industry yields.

Calculations for a 200 lb Pork Carcass. Values reflect US Dollars per 100 pounds
        53-54% lean, 0.65"-0.80" backfat at last rib
-------------------------------------------------------------------------------
                             Today's Primal Cutout Values
Date    Loads   Carcass Loin    Butt    Pic     Rib     Ham     Belly
-------------------------------------------------------------------------------
  11/23     8.63   81.92   86.05   87.35   64.68  128.31   66.03  118.10
Change :            0.22    0.86    0.05    unc     0.08    unc     unc
-------------------------------------------------------------------------------
  11/21    105.5   81.70   85.19   87.30   64.68  128.23   66.03  118.10
  11/20    146.8   81.27   85.72   86.55   64.74  127.72   64.24  117.95
  11/19     39.8   81.63   86.19   85.94   65.00  127.88   65.35  117.88
  11/16     43.8   82.23   87.03   85.27   65.13  128.10   65.50  120.38
Current Five Day Simple Average -
                   81.75   86.04   86.48   64.85  128.05   65.43  118.48
-------------------------------------------------------------------------------
NOTE: Value may change without adequate test. A detailed
      description of the cutout is available upon request.

FRESH PORK CUTS
LOINS, BONE-IN ----------------------------------------------------------------
  Primal Cutout Value =                                           86.05
-----------------------------Lds---------Price Range------------Wghtd Avg------
1/4" Trim 21#DN-LGT
1/8" Trm/less 21#DN-LGT
1/4" Bladeless
1/4" Trim 21#/UP-MED
Combos 26/Up#(SOW)
LOINS,CNTRCUT,10-11 RIB,1/4"TRM
  Tender-in FLO  8-13#
  Tender-out FLO 8-13#
  BNLS Strap-on  5-11#       0.5                  152.00          152.00
  BNLS Strap-off 5-11#
WHLE BNLS LOINS 9-13#
BNLS SIRLOIN .75-1.5#       1.00  119.00   -      124.00          121.50
BONE-IN SIR  2.5-3.5#
BLADE ENDS       2-4#
TENDERLOIN   1.25/DN#       0.13                  220.00          220.00
LOIN BACKRIB (BOXED)
 FRESH     1.5/DN#
        "     1.75/DN#
        "   1.75-2.00#
        "     2.00/UP#
PICNIC ------------------------------------------------------------------------
  Primal Cutout Value =                                            64.68
-----------------------------Lds---------Price Range------------Wghtd Avg------
  Smkr Trm, RS, combo
  Smkr Trm, SS, combo
  Smkr Trm, SS, boxed
PICNIC CUSHION MEAT
  Boxed 92%   Fresh
  Boxed 92%  Frozen
BOSTON BUTT -------------------------------------------------------------------
  Primal Cutout Value =                                            87.35
-----------------------------Lds---------Price Range------------Wghtd Avg------
1/4" TRM 5-10#               2.0                  104.00          104.00
1/8" TRM 5-10#
1/4" Trim Stk Rdy
1/8" Trim Stk Rdy
BNLS, Butt
Combo's 11/UP#(SOW)
SPARERIB ----------------------------------------------------------------------
 Primal Cutout Value =                                            128.31
-----------------------------Lds---------Price Range------------Wghtd Avg------
3BAG/3 PCVAC4.25#/DN-LGT     1.0                  140.00          140.00
COMBOS      4.25#/DN-LGT
2 BAG/3 PCVAC4.25#/UP-ME     2.0                  137.00          137.00
COMBOS    4.25#/UP-MED
FRESH PORK CUTS-ADDED INGREDIENTS ---------------------------------------------
-----------------------------Lds---------Price Range------------Wghtd Avg------
BONE-IN LOINS 1/8" TRIM
BONE-IN LOINS CC TENDER IN
BNLS LOINS STRAP-ON
BNLS LOINS STRAP-OFF
BNLS SIRLOIN .75-1.5#
BONE-IN SIR  2.5-3.5#
TENDERLOIN   1.25/DN#
LOIN BACKRIB FRESH 2.00/UP#
SMKR TRM SS PICNIC BOXED
1/4" TRIM BUTT
1/4" TRIM STK RDY BUTT
1/8" TRIM STK RDY BUTT
SPARERIB 4.25#/DN-LGT
SPARERIB 4.25#/UP-MED
SKINNED HAM -------------------------------------------------------------------
  Primal Cutout Value =                                            66.03
-----------------------------Lds---------Price Range------------Wghtd Avg------
BONE-IN TRIMMED
  17-20# TRIM SPEC 1
  20-23# TRIM SPEC 1
  23-27# TRIM SPEC 1
BONE-IN 27#/up Trim Spec 1
NORTH AMERICAN EXPORTS
  HAMS, BONE-IN 23-27# TS 1
BNLS 3 MUSCLE HAMS 94-96%
BNLS 4 MUSCLE HAMS 94-96%
BNLS 5 MUSCLE HAMS 94-96%
INSIDE
OUTSIDE
KNUCKLE
LITE BUTT
INNER SHANK
HAM TRIMMINGS (CHEM LEAN)
  Combo 72%  Fresh
  Boxed 72%  Frozen
  Combo 90%  Fresh
  Boxed 90%  Frozen
  Outer Shank Frozen
BELLY, SEEDLESS ---------------------------------------------------------------
  Primal Cutout Value =                                           118.10
-----------------------------Lds---------Price Range------------Wghtd Avg------
SKIN-ON, TRIMMED 10-12#
SKIN-ON, TRIMMED 12-14#
SKIN-ON, TRIMMED 14-16#
SKIN-ON, TRIMMED 16-18#
SKIN-ON, TRIMMED 18-20#
SKIN-ON, TRIMMED 20-25#
SKINLESS,         9-13#
SKINLESS,        13-17#
TRIMMINGS/BONELESS PROCESSING PORK (CHEMICAL LEAN) FOB BASIS
-----------------------------Lds---------Price Range------------Wghtd Avg------
Combo 42%  Fresh
Boxed 42%  Frozen
Combo 72%  Fresh             2.0                   59.00           59.00
Boxed 72%  Frozen
BONELESS PICNIC MEAT
  Combo    Fresh
  Boxed    Frozen
SKINNED JOWLS
  Combo    Fresh
  Boxed    Frozen
TRIM, VISUAL TRACE OF LEAN
  Combo 12-16% Fresh
  Boxed 12-16% Frozen
-------------------------------------------------------------------------------
Specifications for all reported cuts available upon request.
-------------------------------------------------------------------------------
     STANDARD ADJUSTMENTS FOR CONVERTING TO VACUUM BASIS
Loins (13-23#'s):         Butts (4-9#'s):
 Vacpak  : report basis     Vacpak  : report basis
 Gas Pak : minus $2.00      Gas Pak : no price differential
 Paper   : minus $5.00      Paper   : minus $3.00
 Combo   : minus $6.00      Combo   : minus $4.00
Spareribs:              Adjustments for Trim -
 Vacpak  : report basis   Bone-in Center Cut Loins:
 Polywrap: minus $7.00      False Lean Off (FLO): report basis
Tenderloins:                False Lean On  : minus $5.00
 Vacpak  : report basis   Boneless Center Cut Loins:
 Polywrap: minus $10.00     1/4" Trim : report basis
                            1/8" Trim : add $6.00
-------------------------------------------------------------------------------
Source:     USDA Market News Service, Des Moines, IA
            John Kimbrell/Chris Sommers/Alan Hummel 515-284-4460 Desm.LGMN@ams.usda.gov
            24 Hour recorded market information 515-284-4830
            www.ams.usda.gov/mnreports/NW_LS500.txt
            www.ams.usda.gov/LSMarketNews

   1530C



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