Beef production last week rose .8% and was 3.3% larger than the same week last year. Solid beef output expansion is expected to persist for the better part of this year which should generally weigh on beef prices. Consumers have pushed back on the late winter rise in beef prices. The four week moving average for spot beef shipments have fallen to a two month low. Further, forward beef sales were light last week. This factor and positive beef packer margins may weigh on the beef markets in the near term. However, grilling season demand could lift several beef markets thereafter. End of February boneless beef stocks were .3% less than last year but the second biggest on record.
Product Description |
Market Trend |
Supplies |
Price vs. Last Year |
Live Cattle |
Decreasing |
Short |
Lower |
Feeder Cattle Index (CME) |
Decreasing |
Short |
Lower |
Ground Beef 81/19 |
Decreasing |
Good |
Lower |
Ground Chuck |
Decreasing |
Good |
Lower |
109 Export Rib (ch) |
Decreasing |
Good |
Lower |
109 Export Rib (pr) |
Increasing |
Good |
Higher |
112a Ribeye (ch) |
Decreasing |
Good |
Lower |
112a Ribeye (pr) |
Increasing |
Good |
Higher |
114a Chuck, Shlder Cld (ch) |
Decreasing |
Good |
Lower |
116 Chuck (sel) |
Decreasing |
Good |
Lower |
116 Chuck (ch) |
Decreasing |
Good |
Lower |
116b Chuck Tender (ch) |
Decreasing |
Good |
Lower |
120 Brisket (choice) |
Decreasing |
Good |
Lower |
120a Brisket (ch) |
Decreasing |
Good |
Lower |
121c Outside Skirt (ch/sel) |
Increasing |
Good |
Higher |
121d Inside Skirt (ch/sel) |
Increasing |
Good |
Higher |
121e Cap & Wedge |
Decreasing |
Good |
Lower |
167a Knckle, Trimmed (ch) |
Decreasing |
Good |
Lower |
168 Inside Round (ch) |
Decreasing |
Good |
Lower |
169 Top Round (ch) |
Decreasing |
Good |
Lower |
171b Outside Round (ch) |
Decreasing |
Good |
Lower |
174 Short Loin (ch 0x1) |
Decreasing |
Good |
Higher |
174 Short Loin (pr 2×3) |
Increasing |
Good |
Higher |
180 1×1 Strip (ch) |
Decreasing |
Good |
Higher |
180 1×1 Strip (pr) |
Steady |
Good |
Lower |
180 0x1 Strip (ch) |
Decreasing |
Good |
Higher |
184 Top Butt, boneless (ch) |
Decreasing |
Good |
Lower |
184 Top Butt, boneless (pr) |
Decreasing |
Good |
Lower |
185a Sirloin Flap (ch) |
Decreasing |
Good |
Higher |
185c Loin, Tri-Tip (ch) |
Decreasing |
Good |
Lower |
189a Tender (sel, 5 lb & up) |
Increasing |
Good |
Higher |
189a Tender (ch, 5 lb &up) |
Increasing |
Good |
Lower |
189a Tender (pr, heavy) |
Increasing |
Good |
Lower |
193 Flank Steak (ch) |
Decreasing |
Good |
Higher |
50% Trimmings |
Decreasing |
Good |
Lower |
65% Trimmings |
Decreasing |
Good |
Lower |
75% Trimmings |
Increasing |
Good |
Lower |
85% Trimmings |
Decreasing |
Short |
Lower |
90% Trimmings |
Increasing |
Short |
Lower |
90% Imported Beef (frz) |
Decreasing |
Good |
Lower |
95% Imported Beef (frz) |
Increasing |
Good |
Lower |
Veal Rack (Hotel 7 rib) |
Decreasing |
Good |
Lower |
Veal Top Round (cap off) |
Decreasing |
Good |
Lower |
Market Report provided by:
American Restaurant Association ∙ www.americanrestaurantassociation.com
PO Box 51482, Sarasota, FL 34232 ∙ 941-379-2228