Memorial day kicks off the unofficial start to grilling season. Of course, it is the official start to summer, which means for producers and packers, more demand. Market shifts, consumer demand, and an open market to Japan, may have some good news in store for box movement and consumers this holiday.
Producers, retailers and consumers all, already know the value of seasonality. Summer is the prime time for primal cuts of meat to be thrown on the grill. Which means, more consumption of beef movement throughout the U.S. The market relies on consumer demand in whole cuts, like steaks, pork chops and brisket as well as processed meats like hot dogs and hamburgers and the market reflects that.
Box movement tends to peak within the month of June and trails off during the summer. For Thursday’s beef boxed movement, choice trending up $1.04 at $220.97 closing select up $0.72 at $206.53. Producers hope to see that high dollar, high demand trend through the summer months but as more demand comes into the market, prices fall on the producers side of the check.
Pork cuts may be a bit more volatile as grilling season comes into play. The tariff war with China could mean lower prices and lack of demand but the domestic demand and the African swine fever affecting other global markets, could help neutralize prices a bit.
With the grilling season, the meat industry continues to find new ways to bring in consumer interest. A new cut consumers may want to keep an eye out for it the pork ‘brisket’. The cut borrows its name from a well-known beef cut, beef brisket. Although, the cut is named after beef brisket, structurally, hogs to not have a brisket. The smaller, pork version of ‘brisket’ can be found on the front side of the hog’s front shoulder.
South Dakota Hog Farmer Steve Remmeleim, says the cut is much smaller than a beef brisket, so the cooking time is much faster. Saying it only takes about 20-30 minutes to cook.
Food safety this time of year is critical when handling meats. Wash your hands and all surfaces when preparing the meat. Use a thermometer when checking the doneness of the meat.
You can find temperatures for beef here: https://www.certifiedangusbeef.com/kitchen/doneness.php
You can find temperatures for pork here: