LM_XB403 Des Moines, IA Wed, Oct 04, 2017 USDA Market News NATIONAL DAILY BOXED BEEF CUTOUT AND BOXED BEEF CUTS - Negotiated Sales - Afternoon USDA ESTIMATED BOXED BEEF CUT-OUT VALUES - as of 1:30pm Based on negotiated prices and volume of boxed beef cuts delivered within 0-21 days and on average industry cutting yields. Values reflect U.S. dollars per 100 pounds. Boxed beef cutout values weak on Choice and firm on Select on light to moderate demand and offerings. Select and Choice chuck and round cuts mostly steady. Choice rib and loin cuts steady to weak while Select steady to firm. Beef trimmings mostly sharply lower on light demand and moderate offerings. CHOICE SELECT 600-900 600-900 -------------------------------------------------------------------------------- Current Cutout Values: 197.41 189.55 Change from prior day: (0.46) 0.53 -------------------------------------------------------------------------------- Choice/Select spread: 7.86 Total Load Count (Cuts, Trimmings, Grinds): 118 -------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 334.81 300.62 Primal Chuck 170.49 168.78 Primal Round 173.73 173.50 Primal Loin 238.66 223.93 Primal Brisket 155.14 151.85 Primal Short Plate 118.26 118.26 Primal Flank 94.10 90.92 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/03 57 26 12 20 114 197.87 189.02 10/02 47 27 12 15 100 197.22 188.28 09/29 59 28 8 25 120 196.62 188.50 09/28 49 32 17 30 128 196.41 189.11 09/27 67 44 14 26 150 195.30 189.91 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 196.68 188.96 -------------------------------------------------------------------------------- NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales for delivery within 0-21 day period. Prior days sales after 1:30pm are included. CURRENT VOLUME - (one load equals 40,000 pounds) Choice Cuts 47.84 loads 1,913,678 pounds Select Cuts 23.16 loads 926,358 pounds Trimmings 15.58 loads 623,109 pounds Ground Beef 31.70 loads 1,268,119 pounds -------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted Trades Pounds Range Average -------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 15 8,305 643.60 696.25 670.41 112A 3 Rib, ribeye, bnls, light 8 5,567 770.00 774.42 770.34 112A 3 Rib, ribeye, bnls, heavy 80 61,045 680.00 775.00 728.10 113C 1 Chuck, semi-bnls, neck/off 5 45,517 213.50 225.00 214.81 114 1 Chuck, shoulder clod 5 29,927 190.00 206.00 191.64 114A 3 Chuck, shoulder clod, trmd 33 119,480 199.97 225.00 208.27 114D 3 Chuck, clod, top blade 9 13,791 301.78 316.00 309.09 114E 3 Chuck, clod, arm roast 5 25,278 267.00 280.75 269.08 114F 5 Chuck, clod tender (IM) 13 10,389 344.80 345.00 344.94 116A 3 Chuck, roll, lxl, neck/off 49 58,303 318.74 345.00 332.03 116B 1 Chuck, chuck tender (IM) 46 59,575 223.00 242.00 228.87 3 Chuck roll, retail ready 0 0 116G 4 Chuck, flap (IM) 8 10,406 540.00 577.50 560.35 120 1 Brisket, deckle-off, bnls 54 152,238 221.75 241.50 233.34 120A 3 Brisket, point/off, bnls 7 5,037 425.00 434.00 425.38 123A 3 Short Plate, short rib 29 28,632 449.70 516.75 490.47 130 4 Chuck, short rib 38 31,374 317.00 365.00 337.58 160 1 Round, bone-in 161 1 Round, boneless 167A 4 Round, knuckle, peeled 65 88,552 225.00 247.00 232.14 168 1 Round, top inside round 71 65,213 202.76 216.01 211.38 168 3 Round, top inside round 32 82,625 210.00 245.75 217.75 169 5 Round, top inside, denuded 15 79,483 237.00 271.38 250.72 169A 5 Round, top inside, cap off 17 69,540 261.47 300.00 271.44 3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,418 210.00 226.25 224.59 171B 3 Round, outside round 67 168,921 217.00 255.00 228.42 171C 3 Round, eye of round (IM) 63 35,185 266.00 292.26 275.88 174 3 Loin, short loin, 0x1 12 26,276 442.75 451.70 447.75 175 3 Loin, strip loin, 1x1 5 16,673 391.45 428.00 396.27 1 Loin, strip loin bnls. 1x1 8 15,640 455.00 488.69 458.66 180 3 Loin, strip, bnls, 0x1 84 89,360 496.25 540.00 521.48 184 1 Loin, top butt, bnls, heavy 9 16,513 224.00 266.00 230.01 184 3 Loin, top butt, boneless 53 141,798 239.00 276.00 253.07 184B 3 Loin, top butt, CC (IM) 3 2,324 342.00 342.00 342.00 185A 4 Loin, bottom sirloin, flap 37 46,203 375.00 482.25 411.34 185B 1 Loin, ball-tip, bnls, heavy 35 63,379 209.70 250.00 220.46 185C 1 Loin, sirloin, tri-tip (IM) 13 30,022 240.00 260.00 245.08 185D 4 Loin, tri-tip, pld (IM) 24 12,999 321.25 347.00 337.48 189A 4 Loin, tndrloin, trmd, heavy 58 70,665 895.00 1031.25 922.70 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 16,042 399.00 440.00 416.09 -------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted Trades Pounds Range Average -------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 14 52,534 561.88 611.00 575.86 112A 3 Rib, ribeye, bnls, light 14 74,565 625.75 670.00 636.20 112A 3 Rib, ribeye, bnls, heavy 14 33,507 624.30 690.00 657.39 113C 1 Chuck, semi-bnls, neck/off 6 14,898 214.75 225.00 217.47 114 1 Chuck, shoulder clod 4 10,290 207.17 218.00 216.22 114A 3 Chuck, shoulder clod, trmd 4 7,057 210.00 227.00 212.29 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 16,501 317.20 345.00 320.15 116A 3 Chuck, roll, lxl, neck/off 17 27,371 310.00 345.00 324.23 116B 1 Chuck, chuck tender (IM) 10 38,537 223.00 241.67 224.72 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 7 10,050 480.00 516.50 504.23 120 1 Brisket, deckle-off, bnls 13 30,804 210.00 250.00 232.73 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 8 11,360 317.00 370.00 335.54 160 1 Round, bone-in 161 1 Round, boneless 167A 4 Round, knuckle, peeled 12 15,421 223.00 260.00 230.51 168 1 Round, top inside round 7 4,769 215.00 236.22 218.39 168 3 Round, top inside round 10 39,672 213.00 227.00 216.11 169 5 Round, top inside, denuded 3 4,041 255.00 267.00 260.14 169A 5 Round, top inside, cap off 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,078 210.00 230.00 215.50 171B 3 Round, outside round 11 26,756 219.28 250.00 228.42 171C 3 Round, eye of round (IM) 18 28,972 255.00 281.25 273.10 174 3 Loin, short loin, 0x1 18 59,685 400.07 507.09 452.24 175 3 Loin, strip loin, 1x1 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 14 20,154 416.75 485.25 435.43 184 1 Loin, top butt, bnls, heavy 5 2,745 218.23 236.98 227.94 184 3 Loin, top butt, boneless 16 34,008 234.00 274.00 251.98 184B 3 Loin, top butt, CC (IM) 0 0 185A 4 Loin, bottom sirloin, flap 10 28,193 358.00 455.00 410.07 185B 1 Loin, ball-tip, bnls, heavy 8 31,648 200.00 230.00 214.96 185C 1 Loin, sirloin, tri-tip (IM) 6 17,062 223.36 250.67 238.86 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 57,386 835.08 1020.25 871.01 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 2,764 399.00 420.00 407.58 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 31 88,434 335.00 377.81 345.93 121C 4 Plate, Outside Skirt (IM) 20 30,847 460.00 550.00 486.79 121E 6 Outside Skirt, pld (IM) 8 22,293 648.27 764.00 681.40 Cap, Wedge Meat & (IM) Lean 38 73,810 242.86 275.00 254.01 Pectoral Meat 45 66,701 253.46 281.50 267.12 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 27 273,463 120.00 167.94 130.18 Ground Beef 75% Ground Beef 81% 73 416,096 150.00 191.75 157.11 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 10 32,533 286.00 298.50 292.23 Ground Beef Chuck 80% 19 155,705 162.00 199.22 176.08 Ground Beef Round 85% 6 89,724 247.67 260.65 251.64 Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind -------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 17 582,859 41.95 45.44 43.60 Frozen 50% lean trimmings -------------------------------------------------------------------------------- FAT LIMITATIONS (FL) DESCRIPTION Maximum Average Fat Thickness Maximum Fat at any point 1. 3/4" (19mm) 1.0" 2. 1/4" (6mm) 1/2" 3. 1/8" (3mm) 1/4" 4. Practically free (75% surface lean exposed) 1/8" 5. Peeled/Denuded 1/8" 6. Peeled/Denuded, surface membrane removed 1/8" -------------------------------------------------------------------------------- Items that have no entries indicate there were trades but not reportable because they did not meet the daily 3/70/20 guideline. Please refer to weekly LM_XB459 as the item may qualify. -------------------------------------------------------------------------------- Source: USDA Market News Service, Des Moines, IA 515-284-4460 email: desm.lpgmn@usda.