Meat purchasing becomes more accurate when cuts replace species averages

Price movements in the U.S. market on October 20 confirm that signals must be read by cut and end use. Meat Read recorded especially sharp declines for 23–27-pound pork hams, down 24.42 cents per pound from Friday and 19.4 percent below their level three weeks earlier. Frozen backribs above two pounds and fresh 85CL beef trimmings were also trading below their three-week ranges.

The movement was not uniform, however. Choice flank steak and heavy Choice boneless ribeye rose from the previous session, while outside skirt continued to decline. This is therefore not a simple story of “cheaper meat” or “more expensive meat,” but of simultaneous markets with different timing, outlets and buyer groups.

For procurement and assortment development, the relevant factor is each cut’s culinary function. A decline in ham can alter the economics of cooked products, sliced meats, sausages or menu formats before it affects premium grilling. Weaker lean trim affects the economics of ground beef, blends and reformed products; firm ribeye prices do not automatically offset that pressure.