Competition drops slightly

There were approximately 3000 export and 650 young cattle penned representing an increase of 300 head week on week.
There was a full field of buyers present and operating in a cheaper market.
The 500 young cattle were very mixed in quality with a smaller proportion being suited to the trade. Trade cattle sold at similar prices week on week for the limited offering.
Quality in the 2000 steers and bullocks was good overall although not quite to the standard of last sale.
Demand remained strong from processors despite the surging numbers, however competition was a little more subdued than recent sales.
The better bred grown steers and bullocks eased 4c to 7c/kg as the sale started off slowly and gained momentum as it ran and quality improved.
Heavy weight Friesian and crossbred manufacturing steers slipped 1c to 2c/kg. Most weights and grades were represented in the 800 cows and demand from processors and restockers remained strong with prices from firm to 4c/kg easier. Heavy weight beef bred bulls sold firm on most sales while the Friesians lifted 7c/kg.
The vealers sold mostly from 215c to 245c/kg. Yearling trade steers made between 214c and 235c/kg. Yearling heifers suited to the trade sold between 200c and 235c/kg.
Grown steers sold from 215c to 240c/kg. Bullocks made between 215c and 240c/kg. Heavy weight bullocks sold between 200c and 225c/kg. Heavy weight Friesian manufacturing steers made from 190c to 205c with the crossbred portion from 190c to 221c/kg.
Most light and medium weight cows sold from 130c to 160c/kg. Heavy weight cows made mostly between 158c and 198c/kg. Heavy weight bulls sold between 170c and 241c/kg.
The next sale draw – February 25: 1. Landmark, 2. SEJ, 3. Elders, 4. David Phelan, 5. Rodwells, 6. Alex Scott & Staff. Sheep sale is February 25 at 1pm.

Buy or not to buy: Gilmore Douglas from Poowong was inspecting cattle at the store sale at Leongatha VLE last Thursday.

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Posted by Sarah Vella on Feb 24 2015. Filed under Rural News. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry