A2O-Lancaster Farming, Saturday, September 26, 1998
Westminster Livestock
Auction
Hagcrstowu, Md.
September 22, 199 S
Report wpplied by auction
SLAUGHTER COWS: 154 HEAD, 2.00
LOWER. UTILITY 33.00-36.50; HIGH
DRESSING 37.00-39.75; CANNERS
29.00-33.00; SHELLY 29.00 DOWN.
BULLS: 11 HEAD 2200-2100 LBS.;
YG#l 44.00-46.50; YG #2 40.00-44.00
FED STEERS: 19 HEAD, 2.00 HIGH
ER. CHOICE 1100-1400 LBS.
60.00- SEL-LOW CHOICE
54.00- HIGH CHOICE PAIR HOL
STEIN 1200-1400 LBS. 52.00-55.50;
LOW CHOICE HOL. 1000-1200 LBS.
50.00-
FED HEIFERS: SELECT 1000-1100
LBS. 40.00-45.00.
VEAL CALVES: 138 HEAD. LOW
CHOICE 188 LBS. AT 55.00; CULLS
85-110 LBS. 20.00-26.00; 60-85 LBS.
15.00-
FARM CALVES: HOLSTEIN BULLS
$lO.OO-15.00 HIGHER; «1 95-120 LBS.
60.00- 90-95 LBS. 40.00-565.00, «2
90-110 LBS. 30.00-45.00; HOLSTEIN
HEIFERS «1 80-90 LBS. 105.00-130.00; 1
#2 100 LBS. AT 90.00
BUTCHER HOGS: 16 HEAD. #Uk#2
230-260 29.00,265-285 LBS. 27.00-28.00.
SOWS: 8 Head. 400-500 LBS
13.00-15.00, 500-600 LBS. TO 18.00.
BOARS: 2 HEAD. 500600 LBS. TO
9.75.
STOCK CATTLE: 167 HEAD
STEADY. STEERS M * L FRAME
400-600 LBS. 60.00-68.00; 600-800 LBS.
58.00- 800-1000 LBS. 53.00-58.50.
\ HEIFERS: M ft L FRAME. 300-500
LBS. 52.00-58.00; 500-700 LBS.
50.00- 7800-900 LBS. 46.00-SS.Oa
BULLS: M ft L FRAME. 200-400 LBS.
65.00- 400600 LBS. 58.00-70.00,
600-850 LBS. 5100-61.00.
SHEEP: IS HEAD. 33.00-46.0 a
LAMBS: 65 HEAD STEADY TO 34.00
HIGHER, HIGH CHOICE 110-135 LBS.
63.0067.00; 90110 LBS. 63.0069.00;
6090 LBS. 66.0076.00, GOOD CHOICE
5060 LBS. 65.0071.00. 1 YEARLING
102 LBS. AT 67.50.
GOATS; 40 HEAD. LARGE
65.00100.00, MEDIUM 35.0060.00,
SMALL FLESHY 30.0042.00, THIN
15.0030.00
PIGS AND SHOATS: 35 HEAD. BY
THE HEAD. 1020 LBS. 5.0015.00, BY
THE LB., 7 HEAD 40 LBS. AT 36.00;
100120 LBS. 33.004100.
Westminster Hay Sale
84 LOTS.
ALFALFA: 2.25-2.60/B.
TIMOTHY: 1.40-3.20/B; 17.00 LRG.
RD.
CLOVER; 1.00-2.00.
MIXED: ,90-3.40/B.
GRASS; 55.00/T, ,60-2.55/B,
3.00-10.00 Lg Rd.
STRAW: 1.20-1.80/B.
OATS: 1.75/BUSHEL.
Central Carlot
Pork Report
Dee Moines, LA
Wed Sep 23, 1998
USDA NATIONAL CARLOT PORK
REPORT Equated to FOB Omaha Basil a>
3:00 P.M.
Compared to Tuesday's Cloie; Fresh
bone-in loins steady to mostly weak; butts
2.00-5.00 lower; sknd. hams steady to 3.00
higher; sdls. bclliei weak to 4.00 lower;
lean trimmings generally steady. Trading
slow to mostly moderate, with light to
moderate demand and mostly moderate to
heavy offerings.
Loads PORK CUTS : 119.63 Loads
TRIM/PROCESS PORK : 36.0 USDA
ESTIMATED PORK CARCASS CUT
OUT Based on FOB Omaha carlot port
prices and industry yields.
Calculations for a 185 lb Pork Carcass
51-52% lean, 0.8(r-0.99“ backfat at last
rib Total Today’s Primal Cutout Values
Date Loads Carcass Loin Butt Pic Rib Ham
Belly 09/23 155.6 49.04 69.4141.95 23.02
79.21 44.57 56.64 Change : -1.50 -3.81
-2.69 -0.51 -2.32 2.09 -3.81 09/22 144.3
50.54 73.22 44.64 23.53 81.53 42.48 60.45
09/21 84.5 51.49 72.40 46.00 22.81 88.87
4216 65.81 09/18 77.8 51.93 75.44 46.32
2220 88.87 40.95 65.81 09/17 78.0 51.01
7260 46.76 20.22 85.97 41.74 65.33 Cur
rent Five Day Simple Average - 50.80
7262 45.13 2235 84.89 4238 62.81
NOTE: Value may change without adequ
ate lest. A detailed description of the cutout
is available upon request
FRESH PORK CUTS LDS PRICE
RANGE WGHTD AVG. LOINS, BONE
IN Primal Cutout Value = 69.41 **ABP
Regular 14-18# = 67.41 Lds Price Range
Wghtd Avg. 1/4“ Trim 13-19# 4.5 87.00 -
100.00 95.89 1/8“ Tim/lcss 13-19# 4.0
91.00 - 100.00 93.75 1/4“ Bladeless 1/4“
Trim 19-23# 94.00 94.00 C combos
23/Up# 1.0 43.00 43.00
LOINS.CNTRCUT.IO-11 RIB,I/4“TRM
Tender-in FLO 8-13# 1.0 142.00 142.00
Tender-out FLO 8-13# BNLS Strap-on
5-9# 1.0 165.00 165.00 BNLS Strap-off
5-9# 2.0 157.00 - 160.00 159.25 WHLE
BNLS LOINS 7-11# 119.00 119.00 A
BNLS SIRLOIN .75-1# 2 :5 98.00 -102.00
99.20 BONE-IN SIR 15-3.5# BLADE
ENDS 2-4# TENDERLOIN 1.25/DN#
013 195.00 195.00 LOIN BACKRIB
(BOXED) FRSH/FRZN 1.5/DN# “
1.75/DN# “ 1.75-2.00# 229.00 229.00 A “
2 OQ/UP# 210.00 210.00 C LOIN BACK
RIB (COMBOS) 1.75/DN# 259.00 259.00
D PICNIC
Primal Cutout Value = 23.02 **ABP
Smoker Trim RS = Ldi Price Range
Wahid Avg. Smkr Trm. RS, combo Smkr
Trm, SS. boxed 7.0 36.00 - 4100 37.86
PICNIC CUSHION MEAT Combo 92%
Fieih 84.00 84.00 A Boxed 92% Froaen
unq BOSTON BUTT Primal Cutout Value
= 41.95 **ABP Regular 4-8# = 3133 Ldi
Price Range Wghtd Avg. 1/4“ Trim 11.0
51.50 - 58.00 55.86 1/8“ Trim 4.0 53.00
53.00 1/4“ Trim Neck-off 1.5 60.00 60.00
1/8“ Trim Nedc-off 3.066.0066.00 BNLS.
Cellar Trim combo'. 9/UP# 2100 22.00 D
SPARERIB Primal Cutout Value = 79.21
**ABP 1.5-3.5# = 76.00 Ld» Price Range
Wghtd Avg. 3 BAG/3 PCVAC 3,8/DN#
1.0 89.00 89.002 BAG/3 PCVAC 3.8-S.B#
2.0 85.00 85.00 COMBOS 3.8/DN# 83.00
83.00 B COMBOS 3.8-5.S# 73.00 73.00 E
SKINNED HAM Primal Cutout Value =
44.57 **ABP Untrm Sel 17-20#= 50.00
•*ABP Untrm Sel 20-26#= 42.06 Ldi
Price Range Wghtd Avg. BONE-IN,
TRIMMED 17-20# Trim Spec 1 7.0 53.50
- 54.00 53.93 20-23# Trim Spec 1 25.0
46.00 - 49.00 47.20 23-27# Trim Spec 1
10 43.00 43.0017-20# Trim Spec 2 51.50
51.50 C 20-27# Trim Spec 2 42.00 4100 A
27#/up Trim Spec 2 BONELESS MUS
CLES 94-96% * 3 Muscle Group * 4
Muscle Group 7.0 11100 - 116.00 113.14
* 5 Muscle Group 10106.50106.50 Inside
Outside Knuckle Lite Butt Inner Shank
HAM TRIMMINGS (CHEM LEAN)
Combo 72% Fresh 24.00 - 25.00 24.
20 B Boxed 72% Frozen Combo 90%
Freih Boxed 90% Frozen Outer Slunk
Frozen BELLY, SEEDLESS Primal Cut
out Value = 56.64 **ABP Untrrod 12-14#
= 55.20 **ABP Untnnd 14-16# = 54.81
**ABP Untnnd 16-18# = 58.00 Ldi Price
Range Wghtd Avg. SKIN-ON,
TRIMMED Freih 1012# 50.00 - 51.50
51.13 D Freih 12-14# 5.0 57.00 - 6150
58.90 Freih 14-16# 21.0 57.00 - 6150
58.10 Freih 16-18# 1.0 62.00 6100 Freih
18-20# 1.0 58.50 58.50 Freih 20-25#
SKINLESS, SQUARED Freih 9-11#
Freih 11-13# 3.0 60.00 60.00 Froth 13-15#
Freih 15-17# SKINLESS, CENTER CUT
Freih 8-10# Freih 10-12# Freih 12-14#
Freih 14-16# PORK TRIMMINGS/
BONELESS PROCESSING PORK
(CHEMICAL LEAN) **ABP:Onbo 42%
Fnh = 10.33 **ABP:Qnbo 72% Fnh =
21.00 **ABP:Cmbo Bnli Pic Pri 23.00
**ABP:Qnbo Jowl Fnh = Ldi Price
Range Wghtd Avg. Combo 42% Freih 6.0
11.50 - 13.50 1117 Boxed 42% Frozen
Combo 72% Freih 17.0 22.50 - 23.00
22.85 Boxed 72% Frozen 3.0 27.00 - 28.00
27.33 BONELESS PICNIC MEAT Com
bo 72% Freih 10 24.50 - 25.00 24.75 Box
ed 72% Frozen 10 29.00 - 29.50 29.25
SKINNED JOWLS Combo Freih Boxed
Frozen 5.0 18.00 - 19.00 18.50 FAT. VIS
UAL TRACE OF LEAN Combo Freih 1.0
9.50 9.50 Boxed Frozen HUM. VISUAL
TRACE OF LEAN Combo 12-16% Freih
Boxed 12-16% Frozen
** Adjusted Base Price = Weighted aver
age price for non-value added product cal
culated by subtracting the packer’s value
differential from the reported price of
value-added product Specifications for all
reported cuts available upon request
STANDARD ADJUSTMENTS FOR
CONVERTING TO VACUUM BASIS
Loins (13-23#’s): Butts (4-9#'s): Vacpak :
report basis Vacpak: report basis Gas Pak:
minus $2.00 Gas Pak: no price differential
Paper : minus $5.00 Paper : minus $3.00
Combo ; minus $6.00 Combo : minus
$4.00 Spareribs: Adjustments for Trim -
Vacpak : report basis Bone-in Center Cut
Loins: Polywrap: minus $7.00 False Lean
Off : basis Tenderloins: False Lean On
minus $5.00 Vacpak : report basis Bone
less Center Cut Loins: Polywrap: minus
SKXOO 1/4“ Trim: report basis 1/8“ Trim:
add $6.00
ABODE after quotes represents days
since last actual market test Quotes are
dropped after 5 days of no lest or before if
they no longer reflect current market
conditions.
BELLY QUOTES FOR CME CASH
SETTLEMENT - BELLY. SKIN-ON,
UNTRIMMED LDS WGHTD AVG.
Fresh 12-14# 5.0 55.20 Fresh 14-16# 21.0
54.81 Fresh 16-18# 1.0 58.00
PORK CUTS LDS PRICE RANGE
WGHTD AVG. LOINS. REGULAR.
FRESH 14-18# * 8.5 61.00 - 75.00 67.41
1/4“ Trim 14-18# 4.5 8200 - 95.00 90.89
1/8“ Trim 14-18# 4.0 86.00 - 95.00 88.25
18-22# * 69.00 69.00 C 1/4“ Trim 18-22#
88.00 88.00 C combos 22/Up# 1.0 43.00
43.00 LOIN, BNLS CNTR CUT 5-9#
Strap-on 1.0 165.00 165.00 5-9# Strap-off
2.0 157.00 - 160.00 15925 BNLS SIR
LOIN .75-1# 2.5 98.00 - 102.00 99.20
TENDERLOIN 1.25/DN# 0.13 195.00
195.00 PICNIC, FRESH Smkr Tim, RS,
combo Smkr Tim, SS, boxed 7.0 36.00 -
42.00 37.86 Commodity 4-8 « 4.0 15.00 -
20.00 17JO BOSTON BUTT 4-8 # * 19.5
27.00 - 36.00 32.33 1/4“ Trim 4-8 « 19.5
45.00 - 55.00 50.82 combo ’• 8/UP# 22.00
22.00 D SPARERIB, FRESH I.S-3.S# 1.0
76.00 76.00 3.5-5J# 2.0 67.00 67.00
5.5/UP# SPARERIB, FROZEN 1.5-3.5#
3.5-5 J# 5.5/UP# LOIN BACKRIB (BOX
ED) 1.5/DN# “ 1.75/DN# “ 1.75-2.00#
229.00 229.00 A “ 2.00/UP# 210.00
210.00 C LOIN BACKRIB (COMBOS)
1.75/DN# 259.00 259.00 D HAM,
SKINNED, SELECTED Fresh 14-17#
Fresh 17-20# 7.0 50.0050.00 Fresh 20-26#
51.0 37.00 - 45.00 42.06 HAM,
SKINNED. COMMODITY Fresh 14-17#
Fresh 17-20# 50.00 50.00 C Fresh 20-26#
41.00 41.00 A Fresh 26-32# Fresh 32/UP#
BELLY, SDLS, SKIN ON, FRESH Fresh
10-12# 47.00 47.00 D Fresh 12-14# 5.0
54.00 - 58.00 55.20 Fresh 14-16# 21.0
54.00-58.0054.81 Fresh 16-18# 1.058.00
58.00 Fresh 18-20# 1.0 56.00 56.00 Fresh
20-25# PORK TRIMMINGS/BONELESS
PROCESSING PORK (CHEMICAL
LEAN): Combo 42% Fresh 6.0 10.00 -
12.00 10.33 Boxed 42% Frozen Combo
72% Fresh 17.0 21.00 21.00 Boxed 72%
Frozen 3.0 27.00 • 28.00 27.33 PICNIC
CUSHION MEAT Combo 92% Fresh
84.00 84.00 A Boxed 92% Frozen unq
BONELESS PICNIC MEAT Combo 72%
Fresh 2.0 23.00 23.00 Boxed 72% Frozen
2.0 29.00 - 29J0 29.25 SHANK MEAT
Frozen SKINNED JOWLS Combo Fresh
Boxed Frozen 5.0 18.00 - 19.00 18.50
Note! (*) Reflects 1/4“ or 1/8“ trimmed
product brought beck to a regular com
modity basis.
ABODE after quotes represents days
since last actual maiket test Quotes are
dropped after 5 days of no test or before if
they no longer reflect current maiket
conditions.
USDA PORK CARCASS CUTOUT
Wed Sep 23, 1998 Estimated gross cutout
values of a 17S lb hog carcass bated on
USDA cutting yield tests and carlot prices.
Wednesday’s carcass grades & prices per
cwl: US #1 US #2 US «3 US »4 Change
from 48.34 47.15 45.95 44.76 Tuesday’s
value: -0.89 -0.87 -0.86 -0.84
Today's calculations for US #2 175 lb
pork carcass; % OF FOB CHANGE
FROM ITEM WEIGHT CARCASS VAL
UE Tuesday Skinned hams 14-20 Lb
21.01% $50.00 0.50 Loins, 1/4“ Trim
14-22 Lb 20.33% $91.00 -ZOO Bellies.
Sdls. 12-14 Lb 13.90% $55.50 -ZSO
S parentis 3.5Dn Lb 3.03% $74.00 Picnics
8-12 Lb 10.31% $16.00 Butts, 1/4“ Trim
mom bum
FEA TURING THREE LEVELS OF SERVICE TO SA TISFY THE NEEDS OF ALL DAIRYMEN
THE BASIC PROGRAM FEATURES
DHIA Hotline 724-625-8971 (Mondays)
Multi-farm Group Discussions
THE ADVANCED PROGRAM FEATURES
Phone Consultations
Evaluations of your ARIS Records
Customized response forms to indicate your specific areas of interest
THE PREMIUM PROGRAM FEATURES
On-Farm consultations
Farm Seminars to conduct training on individual dairy needs
OUR NEWEST FEATURE:
An article written by George Cudoc titled Dairymen to Dairymen featured weekly in farm
publications
PA DHIA Dairy Consulting Services is tailored to work with all on-farm consultants.
Field Day Features Dairy Farm
KUTZTOWN (Berks Co.) -
Roman Stoltzfoos, a dairy
farmer in Gap, was impressed
by the nutrient management
system on New Zealand dairy
farms during a visit in early
1997.
Stoltzfoos has been imple
menting practical components of
the New Zealand grazing and
nutrient management system
that are appropriate for his 200-
acre dairy farm. This summer,
he added another component to
improve the milkhouse waste
and barnyard run off manage
ment.
This system and how it fits in
with grazing will be discussed as
part of the Field Day which
Stoltzfoos is hosting on his farm
on Tuesday, Sept. 29. Also fea
tured will be a discussion of sep
tic system management prac
tices to protect water quality,
and electrical clean grounding
systems. The field day will begin
at 10 a.m. and conclude by 3
p.m. at the Stoltzfoos farm locat
ed at 1143 Gap Rd.
Part of the New Zealand
approach to nutrient manage
ment on a dairy farm is to man
age the cows in a fashion that
keeps the amount of manure in
the barnyard to a minimum.
Stoltzfoos, in his sixth year of
grazing, follows this approach
by keeping his cows out on pas
ture as much as possible.
By moving toward seasonal
milking with the cows being dry
during the winter, he is able to
keep cows on pasture through-
Customized Dairy Consulting Services
From George Cudoc, PA DHIA Consulting Dairyman
Web Site: http://www.dhia.psu.edu
For more information call PA DHIA at 1-800-DHI-TEST
Environmental Practices
(»Ms>
out the year as long as the
ground is fit. The improved
barnyard will provide a place to
keep the cows clean and protect
the pasture when the ground is
too soft for cattle to be on the
pasture.
Stoltzfoos plans to add a
milking parlor in the future
which will allow him to milk his
95-cow herd in an hour
Reducing the time cows spend at
the barn for milking will mini
mize manure at the barn.
Nutrients in the liquids from the
barnyard and milkhouse will be
collected in the newly installed
earthen basin, and used to irri
gate the pasture.
Stoltzfoos installed the barn
yard run off and milkhouse
waste system this summer as a
participant in the Environmental
Quality Initiative (EQI). This
farm is one of two EQI demon
stration projects. Technical
assistance for the project was
provided by the Lancaster
County Conservation District
and the USDA Natural
Resources Conservation Service.
The EQI is a pilot program
developed by the Dairy Network
Partnership. The EQI program
features an EQI mark that can
be found on milk products. By
purchasing milk labeled with
the EQI mark, environmentally
minded consumers are able to
join dairy farmers who share
their concerns for protecting our
natural resources. A portion of
the purchase price of EQI
(Turn to Pag# A 25)