RTC Weight up Five Per Cent from Last Year

US - The USDA's National Agricultural Statistics Service (NASS) reports a five per cent increase in poultry ready-to-cook (RTC) weights in its monthly Poultry Slaughter report for September 2010.
calendar icon 26 October 2010
clock icon 3 minute read

Poultry certified wholesome during September 2010 (ready-to-cook weight) totalled 3.75 billion pounds, up five per cent from the amount certified in September 2009. The August 2010 revised certified total at 3.74 billion pounds, was up six per cent from August 2009. The August revision represented an increase of 12.2 million pounds from last month's preliminary pounds certified.

The preliminary total live weight of all federally inspected poultry during September 2010 was 4.98 billion pounds, up five per cent from 4.77 billion pounds a year ago. Young chickens inspected totalled 4.31 billion pounds, up five per cent from September 2009. Mature chickens, at 72.2 million pounds, were up six per cent from the previous year. Turkey inspections totalled 584 million pounds, down slightly from a year ago. Ducks totalled 14.3 million pounds, up nine per cent from last year.

Young chickens slaughtered during September 2010 averaged 5.73 pounds per bird, up two per cent from September 2009. The average live weight of mature chickens was 5.72 pounds per bird, up slightly from a year ago. Turkeys slaughtered during September 2010 averaged 28.5 pounds per bird, down one per cent from September 2009.

Ante-mortem condemnations during September 2010 totalled 11.4 million pounds. Condemnations were 0.23 per cent of the live weight inspected, the same as a year earlier. Post-mortem condemnations, at 34.1 million pounds, were 0.90 per cent of quantities inspected, as compared with 0.97 per cent a year earlier.

Both the months of September 2009 and September 2010 contained 22 weekdays (including one holiday) and four Saturdays.

Further Reading

- You can view the full report by clicking here.
© 2000 - 2024 - Global Ag Media. All Rights Reserved | No part of this site may be reproduced without permission.