Chicken Market Update- Week of 6/11

Market Update

· The chicken crossed the road last week from the stinky mess of the market.

· This week the bleeding slowed on white meat, but accelerated on dark meat.

· Leg meat and thigh meat are now searching for a bottom.

· Overall the market looks negative.

· Wings are the only item that has some stability. Everything else is very shaky.

· Breast meat looks to be forming a bottom, but tenders have a way to fall.

· It looks like the export markets may be putting pressure on demand, which in turn is adding more supply domestically. Not a good recipe considering the domestic market demand is suspect to begin with.

· Hopefully demand will pick up in the next few weeks in support of the 4th of July holiday, otherwise it could be a long and miserable summer for the poultry industry.

Chicken Market Update- Week of 2/13

Market Update

· I’m starting to believe there is very little credibility in the poultry market. It’s hard to understand what it actually happening these days, when information is slanted, availability is shaded and information is outright withheld or exaggerated. But one thing is clear, over production is still the issue. When this is the case, production availability is usually guarded or sheltered until the selling heats up. So usually the buyer doesn’t know if there is excessive inventories or minimal inventories. I think this leads to the volatility, because the buyers never get a straight answer. It’s dog eat dog.

· Breast meat seems to be better this week than last…… But crap, that could change tomorrow, because someone could release a bunch of product they were waiting to sell and trying to seem like they were sold out. That’s how this game seems to be playing out, not showing all the cards. This brings much confusion and unpredictability, but it does seem breast meat and tenders have leveled out (for now).

· Wings are still fairly steady, but would expect some discounting soon.

· Dark meat seems very steady, other than drumsticks.

· Thigh meat seems steady with freezer stock still limited.

· Overall a better tone, but no light at the end of the tunnel…yet.

Poultry Market Update for the week of 11/21

· The poultry market seems to be gaining some traction on pricing during a normally dismal time of the year. This is turkey time….not chicken time?! What the heck?

· Looks like cut backs are finally taking hold, with very limited supplies this week. Next week could be even worse. Some packers are only working 3-4 days nest week (so they say). I don’t think they can be as stupid this time around for cheating on increased production…..? Lately, when they cheat, it costs them big time.

· White meat and dark meat are both in good standings this week and next.

· Thigh meat bottomed last week and fresh trade levels are as much as $.10 higher this week.

· Breast meat and b/I breast are both stronger this week, with market moving last week and B/I market moving this week.

· Tenders and wings are the hottest items.

· With cut backs and only 2 wings and two tenders on bird, these items are affected the most.

· Poultry market could be bullish for December and they badly need it.

Chicken Market Update

· Hot, Hot, Hot…..that would describe the weather and the chicken market! The weather is extremely hot in the south east and is going to get warmer. The heat index is well over 100 degrees, and there are birds dying while waiting for processing (that sounds bad! Dying before they get killed? Yikes!) Also, bird weight is dropping and cut backs are finally appearing.

· Demand is still soft, but supply is even less to offset. If demand picks up any time soon, things could get crazy!? I think by mid August, thinks could get very tight.

· Thigh meat and leg meat have bottomed and trade levels should move up in a few weeks.

· Wings are in great shape and I’m surprised they haven’t moved up.

· Tenders are moving up the most in last couple of weeks, and could be in the best shape of all.

· Overall, the market is fixing supply with demand and as we get further into the year, we may be seeing the lowest pricing for the year.

Mobile Slaughterhouses: Fueling the Food Movement

On Monday we talked about how people are turning to local farmer's markets to buy eggs from local producers rather than the mass-produced stock generally available in the grocery store. What about meats?

With the exception of a small few, selling proteins at the farmer's market has been difficult, in part due to the process and cost of loading cattle and driving hours away to a slaughterhouse. The mechanical end is also a deterrent for those who pride themselves on raising organic, humanly kept animals.

The answer is in the fast growing niche industry of the mobile slaughterhouse. The Chicago Tribune has more:

With a mobile slaughter unit, usually built on a flatbed truck, a local farmer can have small numbers of animals slaughtered on or near the farm, then sell the meat to neighbors or at farmers markets. Many supporters argue that mobile slaughter units, which might handle only five cows a day, better promote food safety than slaughterhouses that process thousands of animals.

"There's a lot of enthusiasm for this," said Arion Thiboumery of Iowa State University, who has studied mobile slaughter units. "In large plants, the animals go by real fast. This is much smaller, so it's slower. Many people say it's safer."

The nation's first federally inspected mobile slaughter unit — the units travel with an inspector — started in Washington state. Today, Thiboumery said, there are about 20 mobile slaughter units for poultry and a half-dozen for cattle around the country.

Would you buy meat from a mobile slaughterhouse?

Further Reading:
Slashfood.com on the new trend
A metafilter.com user has first hand insight into the mobile slaughterhouse phenomenon

The Top Five Food Trends

The Summer Fancy Food Show just wrapped up in New York. The event- billed as the largest specialty food event in the country- showcased 2,400 vendors, and displayed 180,000 specialty foods.

Highlights included bacon pops, ice cream balls, and an assortment of current cheese celebrity- blue cheese. Oregon's own Rouge Brewery was even there to display their Caveman Blue cheese.

PRN Newswire reports that trend experts have picked the top five food trends from the show:

• Great Vinegars – Innovative flavors include: Hibiscus, Walnut Champagne, Peach Balsamic, Lime Rice, and Apple Ice Wine Vinegar.
• Indian Products – Unexpected creations: Curry Ketchup, Cashews & Cream Cooking Sauce, Tandoori Chicken Naanwich, and Tikka Masala Marinara.
• Grains, Nuts & Seeds – Sweet and savory items make up this category with Flax Seed Crackers, Oat and Corn Cakes, Pumpkin Palooza Nut Confections, and Lentil Chips.
• Squash, Pumpkin and Sweet Potato – These fall favorites are showcased in Pumpkin Salsa, Butternut Squash Pasta Sauce, Sweet Potato Butter, Butternut Squash Tart, and Sweet Potato Chocolate.
• Handcrafted Local Heritage Foods – Soups, pickles and sweets including Linekin Bay Lobster Corn Chowder, Brooklyn Pickles, Wild West Steak Rub and Sticky Toffee Pudding offer fresh takes on classics.

Further Reading:

ABC News on the Summer Fancy Food Show
The New York Times highlighted the healthy and unusual choices at the SFFS.