Commodity Trading: Lean
Hog Futures
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Overview
Hog
production in the United States has undergone a dramatic change in the
last decade and a half. In
1988, Hog farms with less than 1,000 head accounted for 32% of the market
share of all Hog producers, while large 50,000 plus head operations
accounted for roughly 7% of total hog production. According to a 1998 pork industry Structure Study done by the
University of Missouri, large 50,000 plus animal operations now account
for 37% of the total Pork Industry, while small 1,000 head or less
operations only account for 5% of total US market share.
This transformation from small operators to large-scale operations
has changed the nature of the pork industry as well as pork futures
trading.
Prior
to 1997, Hog futures were traded based on "live weight".
This was the total weight of the Hog prior to slaughter and
dressing. Due to the changing
nature of the pork industry, the Chicago Mercantile Exchange changed the
Hog contract to "lean weight", or post slaughter based on the
fact that most finished hogs are sold to slaughter houses who priced the
animals based on slaughter weight, not "on the hoof" weight.
In order to maximize the utility of Hog futures for producers,
processors, and speculators the Hog contract was changed from 40,000
pounds live weight, to 40,000 pounds lean weight, or post slaughter.
(Note: All prices used
prior to the February 1997 contract reflect Live Hog futures as opposed to
Lean Hog futures).
Carcass Breakdown

Note: A 250 pound Live Hog
produces a 184 pound carcass
Appendix to Carcass
Break-Down
Cut Name |
%
of Carcass |
Description |
| A-Side |
19%
|
13.5% Bacon
Spareribs, trimmings, and fat |
| B-Loin |
18%
|
Back ribs,
loins, country style ribs, sirloin roasts, tenderloin, trimmings,
bone and fat |
| C-Ham |
24%
|
Cured &
fresh hams, trimming and, fat |
| D-Boston
Butt |
8%
|
Blade
steaks, blade roast, trimmings and fat |
| E-Picnic |
9%
|
Picnic
meats, skin, fat, and bones |
|
Overview | Supply |
Demand | Seasonal Overview |
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|