Beef Market Report – April 2016

4.1.1

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