THE DEMAND FOR WHOLESALE BEEF CUTS BY SEASON AND TREND

This study estimates demand during the 1980-90 period for wholesale beef cuts by season and by trend. A data set containing monthly nominal prices for wholesale cuts and average choice boxed beef from January 1980 to December 1990 was collected from multiple sources. The approach expressed the change in demand for wholesale cuts as the change in the price ratio of individual cuts relative to the price of boxed beef. This approach shows changes in amount by season and over time relative to the average wholesale cut. Brisket, Armbone Chuck, Bottom Gooseneck, and Knuckle showed the strongest demand in winter and lowest in summer. Top (Inside) Round had a clear downward trend in demand, but the seasonal pattern was less pronounced and more erratic than the lower-priced cuts. Top Sirloin Butt had its highest demand in spring and summer with November-December being the lowest period. Strip Loin had the strongest warm season demand during the period which contains Memorial Day. Ribeye experienced a seasonal demand highest in November-December and lowest in January to April. Full Tenderloin was the most expensive wholesale beef cut analyzed in the study, and its demand was highest in November-December. The study clearly showed that a change in seasonal demand was responsible for the major part of price ratio fluctuations for individual wholesale cuts.Demand and Price Analysis,

DETERMINANTS OF WHOLESALE BEEF-CUT PRICES

Key determinants of monthly wholesale prices for 12 beef cuts include the quantity of the specific cut, stickiness in prices, marketing costs, quantities of pork and chicken, and seasonality. Seasonal patterns across the respective cuts are very different. Relative to the price in December, prices at the wholesale level in other months can be as much as 6 percent lower to as much as 21 percent higher.Wholesale prices, Beef cuts, Seasonality, Demand and Price Analysis, Livestock Production/Industries,

Strategic Planning Handbook for Cooperatives

This handbook presents a method for facilitating the strategic planning process. Facilities, personnel, and equipment associated with the process are described. A description of “brainstorming” is given along with rules for conducting such sessions. The five phases of strategic planning are described in detail-agreeing to plan, gathering facts, evaluating facts, defining the plan, and evaluating results. Hints for success are provided throughout

Value-added Contributions by Agricultural Cooperatives

Using a data set developed by USDA/Rural Development Administration’s Cooperative Service, wealth creation by agricultural cooperatives was quantified by value-added measurement. Small sized cooperatives generated more value-added per member than medium-sized cooperatives. Cooperative type had less influence on value-added. Value-added amounts created per member were similar for marketing and supply cooperatives. Employees received the largest portion of value-added while members received the second largest. As marketing activity increased, the percentage of value-added going to members tended to increase

THE DEMAND FOR WHOLESALE BEEF CUTS BY SEASON AND TREND

This study estimates demand during the 1980-90 period for wholesale beef cuts by season and by trend. A data set containing monthly nominal prices for wholesale cuts and average choice boxed beef from January 1980 to December 1990 was collected from multiple sources. The approach expressed the change in demand for wholesale cuts as the change in the price ratio of individual cuts relative to the price of boxed beef. This approach shows changes in amount by season and over time relative to the average wholesale cut. Brisket, Armbone Chuck, Bottom Gooseneck, and Knuckle showed the strongest demand in winter and lowest in summer. Top (Inside) Round had a clear downward trend in demand, but the seasonal pattern was less pronounced and more erratic than the lower-priced cuts. Top Sirloin Butt had its highest demand in spring and summer with November-December being the lowest period. Strip Loin had the strongest warm season demand during the period which contains Memorial Day. Ribeye experienced a seasonal demand highest in November-December and lowest in January to April. Full Tenderloin was the most expensive wholesale beef cut analyzed in the study, and its demand was highest in November-December. The study clearly showed that a change in seasonal demand was responsible for the major part of price ratio fluctuations for individual wholesale cuts

DETERMINANTS OF WHOLESALE BEEF-CUT PRICES

Key determinants of monthly wholesale prices for 12 beef cuts include the quantity of the specific cut, stickiness in prices, marketing costs, quantities of pork and chicken, and seasonality. Seasonal patterns across the respective cuts are very different. Relative to the price in December, prices at the wholesale level in other months can be as much as 6 percent lower to as much as 21 percent higher