This section provides an overview of the different types of wholesale pork sales reported in the U.S. market, each defined by how the price is determined and the delivery time agreed upon between packers and buyers. The accompanying table shows the frequency with which each type of sale is reported...

This section provides an overview of beef cattle purchasing methods — including Negotiated, Formula, and Negotiated Grid — along with their definitions and pricing mechanisms. It also breaks down the frequency of reported sales across different quality grades and sale types, offering insights into ...

Below is a summary of key pork cuts and terms commonly used in wholesale markets, pricing reports, and meat processing operations. Understanding the different primal and subprimal cuts of pork is essential for anyone working in the meat industry. Each cut has distinct characteristics in terms of te...

Understanding the different primal and subprimal cuts of beef is essential for anyone working in the meat industry. Each cut has distinct characteristics in terms of tenderness, fat content, and culinary use. Additionally, industry terms like cutout value , composite , and beef trimmings help a...

The table below provides definitions for the primary classes of swine , based on sex and reproductive status. These classifications, established by the USDA, are essential for accurately identifying and categorizing pigs within the industry—whether for breeding, production, or meat quality purpose...

The following table outlines the Beef Fat Limitations (FL) as defined by USDA standards. Each level indicates the maximum average fat thickness and the maximum fat allowed at any single point. These classifications help ensure consistency in the quality and presentation of beef cuts. Source: U...

1. What is the definition of pork prices? The prices published by EMEAT are wholesale prices as reported by U.S. packers in accordance with the USDA's Agricultural Marketing Service (AMS) Livestock Mandatory Reporting (LMR) program. USDA AMS presents the reported pricing data in two series: i) FO...

Grade 1 Yield Grade 1 slaughter cattle produce carcasses with very high yields of boneless retail cuts. Cattle with characteristics qualifying them for the lower limits of Yield Grade 1 (near the borderline between Yield Grade 1 and Yield Grade 2) will differ considerably in appearance because of ...

1. Prime Slaughter bullocks possessing the minimum qualifications for the Prime grade have a moderately thick but smooth covering of fat which extends over the back, ribs, loin, and rump. The brisket and flanks show a marked fullness and the muscling is firm a. Bullocks qualifying for the minimum...

1. Prime Slaughter steers and heifers 30 to 42 months of age possessing the minimum qualifications for Prime have a fat covering over the crops, back, ribs, loin, and rump that tends to be thick. The brisket, flanks, and cod or udder appear full and distended and the muscling is very firm. The f...