Center-of-the-Plate Resource Center

All the guides, calculators and other tools you need to make the right choices for your business.

Stay up-to-date on weekly market trends

Beef Trends

USDA data as of January 9, 2026

Live Cattle

$2.38/lb.

last week’s total catal slaughter +550K

Grinds

Ground Chuck Steady

Ground Beef 81/19 ↗

Peeled Knuckles ↗

Rounds

Peeled Knuckles ↗ Inside Rounds Mixed

Eyes of Rounds ↗ Bottom Rounds Flats ↗

Pork Trends

USDA data as of January 2, 2026.

Weekly Hog Harvest

2.228 MM

+12-13% from last week

Loins

Bone in ↘ Boneless ↘

Tenders

tenderloin market ↗

Butts

Top Sirloins market Mixed

Seafood Trends

Urner Barry data as of January 7, 2026.

Shrimp, Domestic

Browns Steady Shell-on Whites Steady

Puds Steady

Shrimp, Imported

Black Tigers & Whites Steady

Argentine Red Steady

Mexican Browns & Whites Steady

Catfish

Domestic Stable Imported Steady

Atlantic Farmed Salmon

Frozen Portions Steady Fresh Chilean Stable

Select categories are highlighted below view the complete farmers report here.

Save money with our Stock Yards® Portion Cut Steak Calculator.

Your current sub primal (whole muscle) purchase

Last invoice cost per pound ($)

Desired portion

Portion size (oz)

Average case weight (lb)

Hourly Wage ($)

Average time spent to cut 1 pound Steak* (min)

Waste

Trim

Remaining

Number of cut Steaks for selected portion size

Hourly Wage x $1.25

Labor cost per pound ($)

see your results

Results

Final cost per pound** ($)

Final desired portion cost** ($)

Benefits

In addition to reduced prep time and labor cost savings, additional benefits of a portion cut steak include:

100% yield (zero waste and minimal weight variance)
Exceptional packaging means extended shelf life and durability
Guaranteed aging provides optimal flavor and tenderness
Sub primal selection for appropriate sizing/portions
Experienced, consistant butchers
Inventory control for accurate ordering and shelf space
USDA inspectors on-site with HACCP control
Less butchering means reduced workers compensation
Great tasting food = satisfied customers = repeat businessInventory control for accurate ordering and shelf space
USDA inspectors on-site with HACCP control
Less butchering means reduced workers compensation
Great tasting food = satisfied customers = repeat business
Inventory control for accurate ordering and shelf space
USDA inspectors on-site with HACCP control
Less butchering means reduced workers compensation
Great tasting food = satisfied customers = repeat business