LM_XB403 Des Moines, IA Tue, Apr 16, 2019 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 higher on Choice and steady on Select on moderate to fairly good demand and moderate to heavy offerings. Select and Choice round cuts steady while rib, chuck, and loin cuts steady to firm. Beef trimmings sharply higher on good demand and moderate offerings. CHOICE SELECT 600-900 600-900 -------------------------------------------------------------------------------- Current Cutout Values: 232.05 221.15 Change from prior day: 1.07 (0.07) -------------------------------------------------------------------------------- Choice/Select spread: 10.90 Total Load Count (Cuts, Trimmings, Grinds): 156 -------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 394.52 367.20 Primal Chuck 179.35 176.47 Primal Round 173.05 174.21 Primal Loin 326.11 292.32 Primal Brisket 191.92 192.04 Primal Short Plate 174.45 174.45 Primal Flank 122.62 122.24 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/15 45 21 13 14 93 230.98 221.22 04/12 73 17 9 21 120 228.75 221.02 04/11 64 11 0 36 111 228.83 219.95 04/10 77 36 6 20 140 229.05 219.62 04/09 69 22 5 20 116 228.32 218.80 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 229.18 220.12 -------------------------------------------------------------------------------- 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 78.44 loads 3,137,461 pounds Select Cuts 32.90 loads 1,316,051 pounds Trimmings 21.89 loads 875,419 pounds Ground Beef 22.39 loads 895,553 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 22 285,077 739.83 807.00 756.00 112A 3 Rib, ribeye, bnls, light 3 14,931 862.50 875.50 863.62 112A 3 Rib, ribeye, bnls, heavy 21 72,004 827.30 873.58 844.15 113C 1 Chuck, semi-bnls, neck/off 6 15,056 230.00 236.25 234.23 114 1 Chuck, shoulder clod 13 41,992 213.00 240.34 223.05 114A 3 Chuck, shoulder clod, trmd 16 85,670 225.09 245.34 231.33 114D 3 Chuck, clod, top blade 7 23,715 379.00 395.70 383.80 114E 3 Chuck, clod, arm roast 5 6,559 255.00 280.75 259.46 114F 5 Chuck, clod tender (IM) 3 1,240 527.03 561.75 540.59 116A 3 Chuck, roll, lxl, neck/off 44 142,869 254.83 277.00 261.44 116B 1 Chuck, chuck tender (IM) 15 77,247 233.00 258.96 238.66 3 Chuck roll, retail ready 6 70,874 284.99 295.00 288.76 116G 4 Chuck, flap (IM) 9 36,953 498.00 570.00 547.27 120 1 Brisket, deckle-off, bnls 55 230,440 260.00 292.00 268.04 120A 3 Brisket, point/off, bnls 7 16,684 454.09 470.00 460.77 123A 3 Short Plate, short rib 8 12,797 501.18 580.00 561.36 130 4 Chuck, short rib 15 25,961 325.50 380.00 347.95 160 1 Round, bone-in 161 1 Round, boneless 167A 4 Round, knuckle, peeled 40 114,225 240.00 276.00 253.31 168 1 Round, top inside round 6 8,239 219.83 235.07 227.11 168 3 Round, top inside round 26 160,079 222.97 238.00 226.30 169 5 Round, top inside, denuded 10 13,032 263.00 281.00 275.02 169A 5 Round, top inside, cap off 10 183,455 285.16 320.75 288.09 3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 1,307 191.25 211.50 203.15 171B 3 Round, outside round 43 408,178 200.00 227.50 203.59 171C 3 Round, eye of round (IM) 40 140,559 220.00 258.00 231.21 174 3 Loin, short loin, 0x1 11 53,053 609.00 655.63 626.88 175 3 Loin, strip loin, 1x1 5 14,327 644.88 695.00 669.61 1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 18 55,874 760.00 801.75 790.58 184 1 Loin, top butt, bnls, heavy 5 7,755 345.00 369.82 355.33 184 3 Loin, top butt, boneless 21 73,638 340.00 375.00 354.15 184B 3 Loin, top butt, CC (IM) 6 75,933 460.00 500.45 460.24 185A 4 Loin, bottom sirloin, flap 9 9,396 600.00 640.00 624.97 185B 1 Loin, ball-tip, bnls, heavy 16 139,993 247.44 276.13 254.81 185C 1 Loin, sirloin, tri-tip (IM) 11 58,934 355.50 390.00 365.90 185D 4 Loin, tri-tip, pld (IM) 7 9,563 490.69 536.75 515.72 189A 4 Loin, tndrloin, trmd, heavy 15 30,626 959.83 1038.00 972.28 191A 4 Loin, butt tender, trimmed 5 18,709 950.00 975.75 969.48 193 4 Flank, flank steak (IM) 25 37,410 500.00 540.00 513.59 -------------------------------------------------------------------------------- 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 8 8,877 649.83 715.00 691.05 112A 3 Rib, ribeye, bnls, light 11 53,248 770.00 810.81 779.10 112A 3 Rib, ribeye, bnls, heavy 9 12,742 761.00 803.01 779.00 113C 1 Chuck, semi-bnls, neck/off 3 4,185 226.65 250.00 232.20 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 10 36,779 231.29 237.27 233.86 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 3,649 440.60 475.37 451.04 116A 3 Chuck, roll, lxl, neck/off 14 65,631 254.76 275.00 259.24 116B 1 Chuck, chuck tender (IM) 7 85,690 226.12 255.02 228.87 3 Chuck roll, retail ready 0 0 116G 4 Chuck, flap (IM) 18 28,480 517.56 528.94 524.03 120 1 Brisket, deckle-off, bnls 27 72,408 262.66 287.00 268.32 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 4 13,803 336.50 353.00 345.91 160 1 Round, bone-in 0 0 161 1 Round, boneless 167A 4 Round, knuckle, peeled 5 21,070 245.00 262.30 260.14 168 1 Round, top inside round 3 1,857 222.56 225.33 224.75 168 3 Round, top inside round 9 209,451 225.52 233.30 225.84 169 5 Round, top inside, denuded 169A 5 Round, top inside, cap off 0 0 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 19,104 189.00 214.97 192.78 171B 3 Round, outside round 5 26,753 201.25 206.00 204.83 171C 3 Round, eye of round (IM) 11 21,867 230.22 255.30 237.87 174 3 Loin, short loin, 0x1 16 241,892 500.82 545.00 502.81 175 3 Loin, strip loin, 1x1 1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 12 54,741 533.00 590.65 540.89 184 1 Loin, top butt, bnls, heavy 3 2,057 346.97 369.82 357.15 184 3 Loin, top butt, boneless 11 20,958 354.30 374.98 363.21 184B 3 Loin, top butt, CC (IM) 185A 4 Loin, bottom sirloin, flap 4 7,541 570.00 589.56 571.79 185B 1 Loin, ball-tip, bnls, heavy 5 5,783 253.37 276.65 255.87 185C 1 Loin, sirloin, tri-tip (IM) 9 17,980 340.30 400.85 368.79 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 6,814 949.83 985.88 977.75 191A 4 Loin, butt tender, trimmed 3 1,835 928.42 949.90 931.21 193 4 Flank, flank steak (IM) 4 11,031 505.00 525.30 507.46 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 26 196,530 444.00 493.00 458.48 121C 4 Plate, Outside Skirt (IM) 7 19,515 763.63 831.75 799.03 121E 6 Outside Skirt, pld (IM) 6 9,686 967.32 1036.74 993.02 Cap, Wedge Meat & (IM) Lean 27 68,800 275.00 325.30 305.28 Pectoral Meat 20 135,223 315.50 344.21 325.70 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 15 101,971 179.00 189.82 183.80 Ground Beef 75% Ground Beef 81% 55 199,957 177.00 226.75 204.64 Ground Beef 85% Ground Beef 90% Ground Beef 93% 3 11,185 290.00 311.76 297.58 Ground Beef Chuck 80% 14 170,967 194.00 216.14 207.95 Ground Beef Round 85% 4 6,648 255.01 263.14 261.48 Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- 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% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 19 542,269 88.00 104.41 91.76 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.gov 24 Hour recorded market information 515-284-4830 www.ams.usda.gov/market-news/livestock-poultry-grain 1100C 1500C .