Beef Market Report - Manion Foods

Beef production last week climbed 13.4% from the prior week which included a holiday and was 8.9% bigger than the same week last year. Cattle weights have been trending below year ago levels which suggests that near slaughter ready cattle supplies have tightened. For the week ending May 28^th, the average cattle carcass weight was .9% lighter than last year marking the steepest ending decline in year over year cattle weights since December 2011. Limited cattle supplies could be supportive of the cattle and beef markets in the near term. However, beef demand could be spotty during the next several weeks which could temper any upside price moves for beef.

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	Increasing	Good	Lower
Ground Chuck	Decreasing	Good	Lower
109 Export Rib (ch)	Decreasing	Good	Higher
109 Export Rib (pr)	Decreasing	Good	Lower
112a Ribeye (ch)	Increasing	Good	Higher
112a Ribeye (pr)	Decreasing	Good	Lower
114a Chuck, Shlder Cld (ch)	Decreasing	Good	Lower
116 Chuck (sel)	Increasing	Good	Lower
116 Chuck (ch)	Increasing	Good	Lower
116b Chuck Tender (ch)	Decreasing	Good	Lower
120 Brisket (choice)	Increasing	Good	Higher
120a Brisket (ch)	Increasing	Good	Lower
121c Outside Skirt (ch/sel)	Increasing	Good	Higher
121d Inside Skirt (ch/sel)	Decreasing	Good	Lower
121e Cap & Wedge	Decreasing	Good	Lower
167a Knckle, Trimmed (ch)	Decreasing	Good	Lower
168 Inside Round (ch)	Increasing	Good	Lower
169 Top Round (ch)	Increasing	Good	Lower
171b Outside Round (ch)	Decreasing	Good	Lower
174 Short Loin (ch 0x1)	Increasing	Good	Higher
174 Short Loin (pr 2×3)	Increasing	Good	Higher
180 1×1 Strip (ch)	Increasing	Good	Higher
180 1×1 Strip (pr)	Increasing	Good	Lower
180 0x1 Strip (ch)	Decreasing	Good	Higher
184 Top Butt, boneless (ch)	Increasing	Good	Higher
184 Top Butt, boneless (pr)	Decreasing	Good	Lower
185a Sirloin Flap (ch)	Decreasing	Good	Lower
185c Loin, Tri-Tip (ch)	Increasing	Good	Higher
189a Tender (sel, 5 lb & up)	Increasing	Good	Lower
189a Tender (ch, 5 lb &up)	Decreasing	Good	Lower
189a Tender (pr, heavy)	Decreasing	Good	Lower
193 Flank Steak (ch)	Decreasing	Good	Lower
50% Trimmings	Increasing	Good	Higher
65% Trimmings	Decreasing	Good	Lower
75% Trimmings	Increasing	Good	Lower
85% Trimmings	Increasing	Short	Lower
90% Trimmings	Increasing	Short	Lower
90% Imported Beef (frz)	Increasing	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