National Daily Carlot Pork - Afternoon

NW_LS500
Des Moines, IA     Tue, Feb 12, 2013     USDA Market News

As announced on January 7, 2013, AMS implemented a 1-week delayed publication
schedule to facilitate the pork industry's transition from voluntary to mandatory
pork reporting.  Cconcerns have been raised by pork industry representatives that 
more time is needed for the industry to examine, explore, and understand the new 
information afforded by mandatory wholesale pork reporting.   AMS will continue 
releasing daily mandatory pork reports on a 1-week delay until further notice. 
AMS officials will confer with industry representatives monthly to re-evaluate 
the situation until such time that a transition to normally scheduled reporting 
can be implemented with minimal disruption to the industry. In any case, however, 
"real-time" release of mandatory pork reports will begin no later than July 8, 2013, 
which is 6 months following the effective date of the Final Rule.  

Please contact Bill Sumpter at 515-284-4460 or william.sumpter@ams.usda.gov 
for more information.

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

Compared to Monday's Close:     Fresh 1/4" trimmed bone-in loins steady
to 3.00 lower; butts steady to 3.00 lower; sknd hams 20-27 lbs steady to 2.00
lower; sdls bellies not tested; lean trimmings steady to 2.00 lower. Trading
moderate, with light to moderate demand and mostly moderate offerings.



-------------------------------------------------------------------------------
Loads PORK CUTS          :        105.08
Loads TRIM/PROCESS PORK  :          19.0
-------------------------------------------------------------------------------

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
-------------------------------------------------------------------------------
  02/12   124.08   82.64   90.36   77.89   48.08  123.15   70.04  128.67
Change :            0.93   -0.79   -1.35   -0.75   -2.18    6.10   -0.06
-------------------------------------------------------------------------------
  02/11     46.0   81.71   91.15   79.25   48.83  125.33   63.95  128.73
  02/08     38.8   82.23   91.84   79.77   50.14  124.92   64.58  128.73
  02/07    106.8   81.69   89.43   79.64   50.27  123.64   65.11  128.73
  02/06    106.1   82.41   87.87   79.24   52.12  123.52   68.79  128.97
Current Five Day Simple Average -
                   82.14   90.13   79.16   49.89  124.11   66.49  128.76
-------------------------------------------------------------------------------
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 =                                           90.36
-----------------------------Lds---------Price Range------------Wghtd Avg------
1/4" Trim 21#DN-LGT        17.00  107.00   -      112.00          108.82
1/8" Trm/less 21#DN-LGT      6.0  120.00   -      124.00          121.42
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#       3.3  146.00   -      150.00          147.85
  Tender-out FLO 8-13#
  BNLS Strap-on  5-11#       1.0  157.00   -      158.00          157.50
  BNLS Strap-off 5-11#       6.5  169.00   -      170.00          169.38
WHLE BNLS LOINS 9-13#
BNLS SIRLOIN .75-1.5#       1.50                  112.00          112.00
BONE-IN SIR  2.5-3.5#       9.00   78.00   -       82.00           79.94
BLADE ENDS       2-4#        0.5                   75.00           75.00
TENDERLOIN   1.25/DN#       0.75  252.00   -      265.00          256.33
LOIN BACKRIB (BOXED)
 FRESH     1.5/DN#
        "     1.75/DN#
        "   1.75-2.00#
        "     2.00/UP#      4.08  200.00   -      203.00          200.24
PICNIC ------------------------------------------------------------------------
  Primal Cutout Value =                                            48.08
-----------------------------Lds---------Price Range------------Wghtd Avg------
  Smkr Trm, RS, combo
  Smkr Trm, SS, combo
  Smkr Trm, SS, boxed        1.0                   72.00           72.00
PICNIC CUSHION MEAT
  Boxed 92%   Fresh         6.00   97.00   -       99.00           98.17
  Boxed 92%  Frozen
BOSTON BUTT -------------------------------------------------------------------
  Primal Cutout Value =                                            77.89
-----------------------------Lds---------Price Range------------Wghtd Avg------
1/4" TRM 5-10#             12.50   85.00   -       89.00           86.68
1/8" TRM 5-10#
1/4" Trim Stk Rdy
1/8" Trim Stk Rdy            7.5  100.00   -      105.00          101.80
BNLS, Butt                   2.0   99.00   -      100.00           99.50
Combo's 11/UP#(SOW)
SPARERIB ----------------------------------------------------------------------
 Primal Cutout Value =                                            123.15
-----------------------------Lds---------Price Range------------Wghtd Avg------
3BAG/3 PCVAC4.25#/DN-LGT    6.50  132.00   -      140.00          134.92
COMBOS      4.25#/DN-LGT     2.0                  132.00          132.00
2 BAG/3 PCVAC4.25#/UP-ME     3.0  127.00   -      136.00          132.00
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 =                                            70.04
-----------------------------Lds---------Price Range------------Wghtd Avg------
BONE-IN TRIMMED
  17-20# TRIM SPEC 1
  20-23# TRIM SPEC 1         7.0   74.00   -       76.00           74.57
  23-27# TRIM SPEC 1         6.0   74.00   -       76.00           74.67
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     2.0                  120.00          120.00
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 =                                           128.67
-----------------------------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             5.0   36.00   -       40.00           37.60
Boxed 42%  Frozen
Combo 72%  Fresh            12.0   58.00   -       60.00           58.33
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         2.0   35.00   -       36.50           35.75
  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 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/LPSMarketNewsPage

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