Wagga cattle market | August 6 2018

VENDORS sold 3800 cattle at the market at Wagga on Monday. 

Numbers were back by 90 from the previous week and according to Meat and Livestock Australia’s (MLA) National Livestock Reporting Service the quality was mixed. 

Dry weather has prompted a bigger than expected sell off in the region. 

PLACE THEIR BIDS: Action from the gallery at Wagga Livestock Marketing Centre during the cattle market.

PLACE THEIR BIDS: Action from the gallery at Wagga Livestock Marketing Centre during the cattle market.

There were plenty of light weaners and only a limited number of vealers.

There were several good drafts of yearlings coming off crops.

Grown steers and bullocks were in short supply and around 930 cows were penned and presented to the usual buyers.

Light weaners sold to weaker demand and plainer cows had increased interest, with more requests for the heavier weights.

Vealers to restock and feed were 20c cheaper, with steers making from 170c to 274c and heifers receiving 155c to 224c/kg.

Heavy vealers to feed reached 303c/kg. Feeder steers eased 9c/kg on the medium weights, while the heavy feeder steers held around firm.

Medium weights averaged 281c, with the heavy weights averaging 293c/kg, with plenty of steers off crops.

Heifers to feed were firm to 3c stronger on average, with plenty of the heifers showing plenty of condition and prices making from 245c to 287c/kg. Heavy trade yearlings held firm making from 255c to 313c, with steers averaging 290c/kg.

Grown steers and bullocks were 2c to 3c cheaper, receiving 244c to 286c/kg.

Leaner cows were 5c to 10c dearer, with the medium weight 2 score cows receiving from 120c to 183c/kg.

The prime heavy weights eased 11c, making from 187c to 220c, averaging 211c/kg.

NEW RESEARCH FOR END PRODUCT: MLA relaunched its foodservice-focused Rare Medium platform to address a lack of formal red meat training in culinary education and ensure red meat remains on the menu.

The Australian foodservice sector is important to the red meat industry – worth $45 billion and accounting for 50 million meals/week.

And whilst the hospitality and tourism industry is growing annually at 14 per cent, Australia is experiencing a major chef shortage.

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