Usage and Volumetric
Assessment of
Beef in Foodservice
2015 Edition
PREPARED FOR:
© 2015 Technomic Inc.
DECEMBER 31, 2015
MARCH 18, 2016 | technomic.com
Background and objectives
Every year since 2003, Technomic has conducted studies to investigate the usage of Beef and Chicken in the
foodservice industry. In 2015, Technomic was again engaged to update the previous studies.
The primary objectives of this 2015 study edition are to:

Determine the penetration of Beef usage in various foodservice segments.

Provide an updated volumetric situation of the foodservice Beef market by major product categories,
including estimated volume in pounds and dollars.

Assess the foodservice market for a variety of Chicken products, including both penetration and
volumetric statistics.

Understand Beef and Chicken category usage trends, including volume trends, menu position and rationale
for offering.
© 2015 Technomic Inc.
2
Methodology summary
1 Program Initiation Meeting
2 Questionnaire Development
3 Top 250 Chain Operator Headquarters Internet Survey
4 Unit Level Data Gathering from Foodservice Operators
5 Initial Analysis
Market Size Validation/Finalization - Including interviews with 20 distributors (both
6 broadliners and meat specialists) and 5 processors of proteins serving the
foodservice industry
© 2015 Technomic Inc.
3
Methodology: Operator unit level quantitative
respondent base (Step 4)
Technomic used the following approach to gather
information from non-chain restaurants and other
segments.




Prescreening: Non-chain and independent
Operators were recruited to participate in the
survey via telephone.
Operator Internal Data Gathering: Operators
reviewed their actual invoices to obtain typical
monthly volumes of relevant products.
Reporting: Operators reported data back to
Technomic. A total of 950 operators responded
from various segments. Adding in the chain level
respondents, a total of 988 operators participated
in this research.
The segments of Bars & Taverns, Recreation,
Military, Corrections, and Continuous Care
Retirement Centers were surveyed for this 2015
research wave, unlike the 2014 wave. In 2014,
2013 data was used as a surrogate for 2013
numbers.
Segment
Restaurants & Bars
Full Service Restaurants (small chains/independents)
182
Limited Service Restaurants (small chains/independents)
93
Bars/Taverns
50
Subtotal
325
Beyond Restaurants
Healthcare (Hospital, Long Term Care)
105
Lodging
75
Retailers (convenience stores, supermarket foodservice)
75
Business & Industry
75
Colleges
75
Schools
75
Recreation
50
Continuous Care Retirement Center
35
Correctional Facilities
35
U.S. Military Bases
25
Subtotal
625
Total
© 2015 Technomic Inc.
# of
Respondents
950
4
Market size estimation approach
To develop market size estimates using volumetric data, Technomic used a build-up approach. Each operator interviewed
provided their average monthly volume of each of the relevant products. In addition, these operators also provide
Technomic information on their total food and non-alcoholic beverage purchases on an annual basis.
Once all interviews were completed, Technomic was able to conduct ratio analyses on sample to develop the initial
market size estimates. An example of the methodology is provided for the Healthcare segment.

The total monthly pounds of Sirloin Steak used in the sample of 75 Healthcare locations is 7,372. The total annual
food & beverage purchases by the 75 locations in the sample is $94 million annually.

Technomic tracking data on the foodservice industry shows that the total food and beverage purchases of the
entire Healthcare segment of the industry is $8.35B. Therefore, our sample represents 1.1% of the total industry
purchases.

Applying the 1.1% number to our 7,372 pounds, this suggests that total Healthcare segment Sirloin Steak volume
is 670,000 pounds monthly, or 8 million pounds annually.
This same exercise was applied to all segments, formats and forms to develop the market size estimates.
In addition, Operators were asked to indicate if their usage of each product increased, decreased or stayed the same
versus last year. If increased or decreased, they were asked to indicate by what percentage and what was the rationale for
the increase or decrease. This provided additional data points from which to conduct triangulation analysis.
Once operator research is completed, Technomic conducts interviews with distributors and protein suppliers to obtain
further insights and solidify market size estimates. The approach is charted on the next page.
© 2015 Technomic Inc.
5
Technomic sizing process
Technomic employs the following steps in its market sizing process. It uses a “triangulation” approach to develop its
numbers, obtaining feedback not just for operators, but from suppliers and distributors as well.
Data Obtained…
Unit Level
Operators
National
Accounts
•
•
•
•
What is used?
Formats?
Usage change?
Business size?
Final sizing
© 2015 Technomic Inc.
• Clean, tabulate,
analyze data by
segment
• Compare to previous
report
Develop
rough market
estimates
• Confirm growth
• Obtain pricing data
• Obtain volume
Supplier and
Distributor
Interviews
6
Category scope
The following 38 categories are included in this study (34 Beef / 4 Chicken).
Pre-cut Beef Steak
• Chuck Eye/Delmonico
1116D, PS01
• Denver Steak/Cut
(underblade)
116G, 1116G
• Flank/Skirt1
193 (Flank),
121C, 121D (Skirt)
• Flat Iron
114D, PS01 or
1114D, PS01
• Hanger Steak6
140, 1140D
• Petite Tender
Medallions (teres
major)
1114F
• Porterhouse/
T-Bone2
1173 (porterhouse);
1174 (Tbone)
• Ranch Steak/Cut
114E, PS01 or
1114E, PS01
1—New category breakout in 2011
3—New category in 2014
5—Category redefined in 2014
7- Category redefined in 2015
© 2015 Technomic Inc.
• Ribeye/Rib/Ribeye Cap
1103-1112C
(ribeye/rib);
112D-1112D
(ribeye cap);
• Sirloin
(top, butt, bottom,
cap/coulotte)
1184-1185B
• Strip
(top loin)
1179-1189
• Tenderloin/Filet
(includes pre-cut for
steaks) 1188-1190B
• Tri-Tip1
1185C, 1185D
• Other Steak
(round, cubed, chuck,
other steaks)
Pre-Cooked
Roast Beef
Whole/Subprimals/Roasts
•
Brisket
120-120C3
•
Chuck Eye/ Underblade
116D5
• Chuck/Shoulder
(excluding petite tender,
chuck eye, underblade)
114, 114D, 114E, 116A,
116B, 116E
• Petite Tender1
114F
• Rib or Rib Eye or Ribeye
Cap (prime rib)
107 - 112D
• Sirloin
184—185B
• Pre-Cooked Roast Beef
(whole muscle)
Ground Beef
• Patties6
• Bulk6
• Preparations
(meatloaf, meatballs,
chili, lasagna, etc.)
Ribs
All Other Beef
Chicken
• All Beef Hot
Dogs/Brats/Sausage
• Bone-in (wings, whole
fryers, and parts)6
• Strips/Cubes/Shreds or
Shaved/Philly Beef
including Lifter Meat4,7
• Boneless Chicken (all
forms)6
• Specialty Deli Meats
(pastrami, corned beef,
roast beef)
• Other Beef (Liver, offal,
organ, and all other beef
not accounted for
previously.
Excludes veal) 7
• Further Processed
Chicken (patties,
nuggets, tenders,
strips, breaded,
formed and dices)5
• All Other6
• Back Ribs
124, 124A
• Strip Loin/Top Loin6
175-180
• Boneless Country-Style
Ribs1
116D or 1116D, PS02
• Round
167 - 171G
• Short Ribs
123, 123B, 130, 130A
• Tenderloin Roast
189 - 192
• Tri-Tip1
185D
2—Porterhouse/T-Bone combined into 1 category in 2011
4—Strips/Cubes combined with Philly/Shaved and Shreds in 2014
6—New breakout category in 2015
7
Notes/clarifications
The following notes and clarifications will assist in interpreting the results of this report.

All volumetric pound estimates are subject to a range of ±10%.

Volume data shown is for 12 months ending September of the respective year.

Dollar volumes shown are based on reported pricing in September of each respective year. Pricing reflects price
paid by the foodservice operator (operator purchase level). Price data are reported by distributors.
‒
In 2015, the beef market continued its inflationary trend until pricing started to fall in
August/September. Since market value is based on pricing reported in September, the total dollar
value of beef market in 2015 may be understated.

MM = millions.

Min = minimal or less than 500,000 in annual pound volume.

Numbers may not add due to rounding.

In 2012, Bars/Taverns, Retailers, Corrections, Military and Continuous Care Retirement Centers were not
specifically researched. 2011 data are used as surrogates in these segments.

In 2014, Bars/Taverns, Recreation, Corrections, Military and Continuous Care Retirement Centers were not
specifically researched. 2013 data are used as surrogates in these segments.
© 2015 Technomic Inc.
8
II. KEY OBSERVATIONS, INTERPRETATIONS,
IMPERATIVES AND RECOMMENDATIONS
© 2015 Technomic Inc.
Key observations and interpretations
Observations
Insights
● Beef volume is down 183 million pounds in 2015,
and 335 million pounds since 2013.
● Dollar value is down over $2B between this year
and last.
● Record high beef prices result in lower volume
usage by operators. However, some deflation later
in 2015 in some categories has caused dollar value
on a per pound basis to drop in some cuts.
● Note however, that based on Technomic’s
methodology of using September pricing to
develop market dollar value statistics, the
foodservice beef operator purchase dollar number
may be understated for 2015. In this year, the beef
market continued its inflationary trend until
August, at which time prices started to drop.
Year
Foodservice Beef
Volume (MM Lbs.)
Change vs. Previous
Year (MM Lbs.)
Foodservice Beef
Operator Purchase
Dollars ($ MM)
Change vs. Previous
Year ($ MM)
2010
7,948
+54
$26,997
+$2,483
2011
7,855
-93
30,401
+3,404
2012
7,994
+139
32,945
+2,544
2013
8,072
+79
32,061
-884
2014
7,920
-152
34,974
+2,919
2015
7,737
-183
32,877
-2,097
Dollar value calculations based on September pricing for each representative year
© 2015 Technomic Inc.
10
Key observations and interpretations
Observations
Insights
● Although overall beef penetration has remained
stable despite price proliferation, penetration in
steaks, roasts and pre-cooked roasts is down.
● Beef commodity costs may have hit a ceiling for
some operators to the point where they can no
longer afford to offer these cuts on the menu.
% Operators Menuing/Using
Beef Cut
2015
2014
2013
2012
2011
2010
Ground Beef
75%
74%
72%
72%
75%
75%
Steaks
42
48
47
47
43
53
Roasts**
36
40
45
45
43
46
Pre-Cooked Roast Beef*
20
29
25
25
24
–
Ribs
14
15
13
11
10
11
96%
96%
97%
96%
97%
95%
Overall Beef
*Category added in 2011
**Category redefined in 2014
© 2015 Technomic Inc.
11
Key observations and interpretations
Observations
Insights
● Roasts (subprimal) and other beef have increased in volume since 2014,
but steak and ground beef are down.
● Only other beef has increased in value, while every other beef cut has
declined, led by pre-cut steaks.
● Roasts’ volume increase may be slightly overstated due to the inclusion
of strip/top loin roasts as a separate category in 2015. Some of this
volume increase may be coming at the expense of strip steak, other
steak or other beef.
● Both volume decreases and the beginning of some deflation at the end
of the year contribute to overall decline in beef market value.
2015 Annual Total = 7.737 Billion Lbs.
1%
Ground Beef—5.020 B
4%
7%
Pounds Change 2015 vs. 2014 = -183 Million Lbs.
50
45
Pre-cut Steak—0.973 B
65%
10%
-26
Roasts (subprimal)—0.790 B
-45
Other Beef—0.522 B
Pre-Cooked Roast Beef—0.311 B
13%
Ribs—0.122 B
2015 Annual Total = $32.877 Billion
1%
38%
5%
Ground Beef—$12.596 B
Pre-cut Steak—$10.365 B
6%
Roasts (subprimal)—$5.761 B
-133
Other Beef Roasts*
Ribs
32%
Pre-cut
steak
$282
-$21
-$45
-$311
-$939
Pre-Cooked Roast Beef—$1.647 B
Ribs—$0.488 B
Pre-Cooked Ground
Roast Beef
Beef
Dollar Change 2015 vs. 2014 = -2,097 Million
Other Beef—$2.020 B
18%
-73
Other Beef Roasts*
Ribs
2015 addition of Strip/Top Loin Roasts may not make comparisons to 2014 directly comparable, as some volume may be coming from other cuts
Dollar value calculations based on September 2015 pricing.
Note: Numbers may not add due to rounding.
© 2015 Technomic Inc.
Pre-Cooked Ground
Roast Beef
Beef
-$1,064
Pre-cut
Steak
12
Overall conclusions
Major conclusions from this 2015 Beef research are:

Beef continues to decline, and is now second to chicken in terms of protein volume.

Continuing rising beef prices and tight supplies are causing volume declines, but it appears that price softening
has started to occur in the latter part of the year, which could firm up volume going forward.

Steak has lost significant volume, but roasts have picked up some of that volume.

Although chicken has surpassed beef in terms of volume, pork is growing at the fastest pace among the proteins
driven by economical prices, new applications and positioning as a beef alternative.

Of the total $145 billion wholesale value of all food sold into foodservice, Beef represents almost 23% of dollars
and is undoubtedly the #1 product sold into the channel.
© 2015 Technomic Inc.
13
III. MARKET OVERVIEW
© 2015 Technomic Inc.
Total protein market in foodservice
The total foodservice protein market represents 25.49 billion pounds in 2015. Total protein volume is up 70 million pounds
from 2014, and 581 million pounds since 2010.

Beef has declined 183 million pounds in 2015, while chicken increased by 45 million pounds and pork is up 165
million pounds. Chicken is now the largest protein in foodservice by volume.

Since 2010, beef is down 210 million pounds, but pork is up 425 million pounds. Chicken is up 231 million pounds
over this period.
2015
2014
2013
2012
2011
2010
Segment``
MM
Lbs.
%
MM
Lbs.
%
MM
Lbs.
%
MM
Lbs.
%
MM
Lbs.
%
MM
Lbs.
%
∆ MM Lbs.
2010—
2015
Chicken
7,757
30
7,712
30
7,630
30
7,491
30
7,520
31
7,526
30
+231
Beef
7,737
30%
7,920
31%
8,072
32%
7,994
32%
7,855
32%
7,947
32%
-210
Pork
5,315
21
5,150
20
5,010
20
4,900
20
4,800
20
4,900
20
+415
Seafood
2,855
11
2,750
11
2,760
11
2,750
11
2,700
12
2,750
11
+105
Turkey
1,600
6
1,660
7
1,610
6
1,600
6
1,560
6
1,550
6
+50
Veal
75
<1
80
<1
85
<1
89
<1
89
<1
90
<1
-15
All Others*
70
<1
67
<1
65
<1
65
<1
64
<1
65
<1
+5
25,409
100%
25,339
100%
25,232
100%
24,889
100%
24,588
100%
24,828
100%
+581
Total
*Game, Cornish hen, duck, buffalo, etc.
Note: Numbers may not add due to rounding.
Source: Technomic
.
© 2015 Technomic
Inc.
15
Beef volume by foodservice operator segment
Beef volume in foodservice decreased by 183 million pounds in 2015. The majority of the decrease has come from LSRs,
but FSRs, B&I and Military have also contributed significantly. Big increases, however, have been seen in the retail sector,
primarily within supermarket foodservice.

Since 2010, the beef category is down 3 percent or 211 MM lbs. with the largest drop-offs on a percentage basis
in B&I, Recreation, and Military.

Over a 5 year time frame, Beef volume has remained relatively stable in LSR, FSR, healthcare, schools, and CCRCs.
2015
2014
2013
2012
2011
2010
2014-2015 Change 2010-2015 Change
MM Lbs.
%
MM Lbs.
%
MM Lbs.
%
MM Lbs.
%
MM Lbs.
%
MM Lbs.
%
MM Lbs.
%
MM Lbs.
%
LSR
3,492
45%
3,597
45%
3,591
44%
3,556
44%
3,470
44%
3,441
43%
-105
-3%
+51
+1%
FSR
1,713
22
1,761
22
1,799
22
1,807
23
1,739
22
1,767
22
-48
-3
-54
-3
108
2
126
2
126
2
125
2
125
2
129
2
-18
-14
-21
-16
5,313
69%
5,484
69%
5,516
68%
5,488
5,334
68%
5,337
67%
-171
-3%
-24
<-1%
Lodging
337
5%
360
4%
422
5%
372
5%
384
5%
392
5%
-23
-23%
-55
-14
Retail1
208
2
154
2
173
2
170
2
170
2
180
2
+54
+35
+28
+16
Recreation2
188
3
199
3
199
2
228
3
231
3
228
3
-11
-6
-40
-18
Healthcare
236
3
226
3
233
3
233
3
230
3
225
3
+12
+4
+11
+5
Colleges
343
4
327
4
344
4
340
4
324
4
320
4
+16
+5
+23
+7
Schools
467
6
462
6
504
6
490
6
494
6
489
6
+5
+1
-22
-4
Business & Industry
288
4
324
4
295
4
310
4
325
4
393
5
-36
-11
-105
-27
Military1,2
152
2
186
2
186
2
164
2
164
2
186
2
-34
-18
-34
-18
Corrections1,2
46
1
63
1
63
1
57
1
57
1
55
1
-17
-27
-9
+16
CCRCs1,2
159
2
137
2
137
2
142
1
142
2
143
2
+22
+16
+16
+11
Total Beyond Restaurants
2,424
31%
2,436
31%
2,556
32%
2,506
31%
2,521
32%
2,611
33%
-12
-1%
-187
-7%
Total
7,737
100%
7,920
100%
8,072
100%
7,994
100%
7,855
100%
7,948
100%
-183
-2%
-211
-3%
Segment
Bars/Taverns1,2
Total Restaurants & Bars
69%
1Segment
not researched in 2012. 2011 data used as surrogate for 2012 in this segment
not researched in 2014. 2013 used as a surrogate for 2014 in this segment.
Note: Numbers may not add due to rounding. Source: Technomic
2Segment
© 2015 Technomic Inc.
16
Beef cut pound and market value trends
Overall Beef is down 2.3% in volume and 6% in dollars. Biggest percentage declines are found in pre-cut steaks, ribs and precooked beef. Roasts (subprimal) and other beef are growing on a volume basis in 2015.

Overall, there appears to be deflation occurring in ground beef, roasts (sub-primal), and pre-cooked roast beef,
while downward pricing pressures is not yet evident in other categories.
Lbs. MM
Category
2015
2014
2013
2012
2011
2010
'15 vs. ’14
2015
2014
2013
$MM
2012
2011
2010
'15 vs. ‘14
Ground Beef
5,020
5,093
5,123
5,102
5,056
5,103
-1.4%
$12,596
$13,535
$11,826
$12,315
$11,414
$9,963
-6.9%
Pre-cut Steaks
973
1,106
1,160
1,142
1,093
1,201
-12.2
10,365
11,429
11,124
11,520
10,521
10,061
-9.3
Roasts
(subprimal)*
790
745
742
725
695
989
+6.0
5,761
5,782
5,159
5,244
4,771
4,871
-0.4
Other Beef
522
472
534
539
532
519
+10.5
2,020
1,738
1,732
1,738
1,650
1,741
+16.2
Pre-Cooked
Roast Beef
311
356
367
358
348
–
-12.7
1,647
1,958
1,762
1,752
1,653
–
-15.9
Ribs
122
148
146
128
131
136
-17.6
488
533
467
376
393
341
-8.4
Total
7,737
7,920
8,072
7,994
7,855
7,948
-2.3%
$32,877
$34,974
$32,061
$32,945
$30,401
$26,977
-6.0%
Dollar value calculations based on September pricing for each representative year
* Strip/Top Loin was added as a separate category in 2015, which may be artificially inflating volume in roasts, and deflating steak category volume.
© 2015 Technomic Inc.
17
Key observations and interpretations
Observations
Insights
● Every pre-cut steak cut has experienced volume
decline except for Denver Steak/Underblade and
Other in 2015.
● Traditional cuts represent the largest share of both
pound and dollar declines. These represent the
highest value cuts.
● In terms of dollar growth, only Sirloin and Other
Steaks have shown any in 2015.
2015
Pre-cut Steak Cuts
Rib/Ribeye/Ribeye Cap
Filets
Flank/Skirt
Strip/Top Loin
Porterhouse/T-Bone
Total Traditional Cuts
Sirloin
Flat Iron
Petite Tender Medallions
Tri-Tip
Chuck Eye/Delmonico
Ranch Cut
Denver Steak/Underblade
Total Emerging Cuts
Other Steaks
Total
MM Lbs.
153
144
128
99
54
578
228
59
23
10
9
7
2
338
57
973
Dollar value calculations based on September 2015 & 2014 pricing
Numbers may not add due to rounding
© 2015 Technomic Inc.
2014
$ MM
1,836
$3,132
800
988
556
$7,312
$1,882
440
199
62
99
39
16
$2,737
$316
$10,365
MM Lbs.
180
163
140
110
71
664
244
61
34
14
19
13
2
387
55
1,106
$ MM
1,998
$3,545
924
1,012
675
$8,154
$1,781
473
306
83
214
78
16
$2,951
$325
$11,429
2015 Change vs. 2014
MM Lbs.
$ MM
-27
-162
-19
-$413
-12
-124
-11
-24
-17
-118
-86
-$842
-16
$100
-2
-33
-11
-107
-4
-21
-10
-115
-6
-39
0
0
-49
-$214
+2
-$7
-133
-$1,063
18
Key observations and interpretations
Observations
Insights
● Roasts (subprimal) poundage is up overall, driven
by Brisket, Sirloin Roast and the addition of Strip
Roast/Top Loin.
● Even in categories where there is decline, declines
are not as dramatic as in pre-cut Steaks.
● Overall increase in Roasts should be viewed in light
of Strip/Top Loin being added as a separate
category in 2015, which may be driving some
volume upward.
● The better situation in Roasts versus Pre-Cut Steaks
may be due to some operator shifting from Pre-cut
Steaks to Roasts for cost savings and versatility
reasons
2015
Roast (Subprimal)
Tenderloin
Rib or Ribeye or Ribeye
Cap (prime rib)
Chuck/Shoulder
Round
Total Traditional Cuts
Chuckeye or Underblade
Tri- Tip
Petite Tender
Total Emerging Cuts
Brisket
Strip Loin/Top Loin
Sirloin Roast
Total new categories
added in 2014 & 2015
Total
2015 Change vs. 2014
MM Lbs.
$ MM
-29
-$343
MM Lbs.
192
$ MM
$2,242
MM Lbs.
221
$ MM
$2,586
179
1,765
190
1,786
-11
-21
105
98
574
28
13
10
51
63
65
37
408
381
$4,796
145
63
44
$249
222
293
204
110
99
620
39
14
10
63
42
–
20
440
396
$5,208
207
63
45
$375
168
–
102
-5
-1
-46
-11
-1
0
-12
+21
+65
+17
-32
-15
-$412
-62
-3
-1
-$66
64
293
102
165
$719
62
$270
+124
$459
790
$5,761
745
$5,782
+45
-$21
N/M = Not meaningful as new categories added in 2015
Dollar value calculations based on September 2015 & 2014 pricing
Numbers may not add due to rounding
© 2015 Technomic Inc.
2014
19
Key observations and interpretations
Observations
Insights
● Some decline in roast beef and rib volume
occurred, while most other beef cuts are growing.
● Continued slow growth of major burger chains and
high ground beef prices are driving decline of
ground beef.
● Rib declines may be indicative of a shift toward
more pork ribs due to pricing.
● Value-added beef (strips/cubes/shaved/shreds) is
mostly driven by growth of fast casual.
2015
Ground Beef
Patties & Bulk
Preparations
Total Ground Beef
Total Pre-Cooked Roast Beef
Ribs
Boneless Country-style
Back
Short
Total Ribs
Other
All Beef Hot Dogs/Brats
Strips/Cubes/Shaved/Shreds*
Specialty Beef Deli Meats
All Other Beef*
Total Other
2014
2015 Change vs. 2014
MM Lbs.
$ MM
-67
-$903
-6
-35
-73
-$939
-45
-$311
MM Lbs.
4,835
185
5,020
311
$ MM
$12,087
509
$12,596
$1,647
MM Lbs.
4,902
191
5,093
356
$ MM
$12,990
544
$13,535
$1,958
12
15
95
122
$48
60
380
$488
18
20
110
148
$65
72
396
$533
-6
-5
-15
-26
-$17
-12
-16
-$45
228
192
78
24
522
$651
894
388
87
$2,020
206
163
84
19
472
$546
724
403
66
$1,738
+22
+29
-6
+5
+50
+$105
+170
-15
+21
+$282
*Definition changed in 2015
Numbers may not add due to rounding
Dollar value calculations based on September 2015 & 2014 pricing.
© 2015 Technomic Inc.
20
Beef market volume
In 2015, the beef industry lost 2.3% of volume in 2014, 6% of market value in dollars. This discrepancy suggests there has
been some deflation in the beef market over the past year.

Note, however, pricing data to determine market value of beef cuts were gathered in late September of 2015
during a deflationary beef market period. Therefore, the total market value may not be indicative of the entire
year 2015 for this reason.
In MM Lbs.
Change
-1.2%
-93
Change
+1.8%
+139
Change
+1.0%
+78
In $MM *
Change
-1.9%
-152
Change
-2.3%
-183
Change
+12.6%
+$3,404
Change
+8.4%
+$2,544
Change
-2.7%
-$884
Change
+9.1%
+$2,913
Change
-6.0%
-$2,097
8,072
$34,974
7,994
7,948
$32,945
7,920
7,855
$32,877
$32,061
$30,401
7,737
$26,977
2010
2011
2012
2013
2014
2015
2010
2011
2012
2013
2014
2015
*At the operator purchase, or distributor sales level.
Dollar value calculations based on September pricing for each representative year.
Source: Technomic, Inc.
© 2015 Technomic Inc.
21