The Meat and Deli Planning Guide

Prepared by: Steiner Consulting Group., PO Box 4872 Manchester NH 03108 Phone 800-526-4612, Fax 603-492-0520
 Executive Summary .....................................................................................................

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..  112A Lip on Ribeye, 13-Up (View Sample, Click on the Links to the Right)

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 Summary Price Tables (Samples)  114 Clods, 13-25

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 115 Chuck, 2pc. Bnls., 50-80

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 Live Steers  116A Chuck Roll, 1x1, Neck Off

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 Choice Beef Cuts (Samples)  120 Brisket, 6-14

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 Select Beef Cuts  160 Round, Bone In, 50-80

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 Grinding and Manufacturing Beef  161 Round, Bnls., 42-80

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 USDA Beef Cutouts  167A Knuckle, Trimmed, 8-13

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 Pork Loins  168 Inside Round, 14-26

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 Pork Ribs  170 Gooseneck Round, 18-23

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 Pork Butts  174 Short Loin, 2x3, 16-30

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 Pork Spareribs  180 Strip Loin, 0x1

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 Hams  184 Top Butt, 13-Up

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 Pork Bellies  185A Bottom Sirloin Flap, Bnls.

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 Pork Trimmings/ Processing Pork  185B Ball Tip, 2-Up

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 Pork Cutout/ Live Hogs  185B Ball Tip, 2-Dn

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 Broilers  185C Tri-Tips, All Wts.

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 Turkeys  189A Pismo Tenderloins, 5-Up

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 193 Flank Steak

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 Ratio Charts
 Meat Industry Statistics
 Select Futures Contracts and Exchanges