A recent retreat in the cattle markets is due to funds backing off long positions, according to analysts

Traders are closely watching the cattle markets after an interesting couple of weeks. One advisor says he has been watching the funds back off long positions.

“You’re seeing what I think is some exit by funds. They’ve been strongly long in the cattle, and it flipped over last week. You’ve had weaker cutout values as well, and they’ve taken a pretty good hit this week. So, the combination of the two puts the market in motion. It uncovers Sell-Stop orders, which are sales that aren’t necessarily intended, but they happen when you’re either exiting a long position or establishing a new short position. So, you get a combination of things, and that’s why sometimes the market moves really fast. It’s because you’ve got different angles all coming together at one point,” said Bryan Doherty.

Doherty says despite all of the action, he is not concerned in the long run.

“I’m not concerned that there’s going to be a whole bunch of shorts coming in on the big-picture perspective. From the near-term picture perspective, I am concerned that there’s technical weakness in front of the market and money flow, but from the supply side, they just aren’t there, and the cattle inventory report this last week confirmed that we’re down one percent from last year. When does this herd stop shrinking? That’s a good question.”

This month’s Cattle on Feed report showed the herd down a percent from this time last year.

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The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
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