Retail egg prices have fallen from record highs, but as producers work to rebuild flocks decimated by High Path Avian Flu, USDA livestock analyst Shayle Shagam says there is still a lot of work to do.
This time of year usually draws the highest demand for eggs both commercially and in the home.
“As we move into this period of strong demand, we are looking at relatively tight supplies of eggs. If we look at the most recent information on table eeg production, we’re down about 6% from where we were a year ago. The egg laying flock is also down. It’s down about 4% from last year,” Shagam said.
Right now the average price for a dozen eggs is around $3.50. Just a year ago the same carton cost about $2.41.
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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.
“It’s been a very interesting year!”
