LM_XB403 Des Moines, IA Wed, May 08, 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 lower on Choice and sharply lower on Select on light demand and heavy offerings. Choice rib, chuck, round, and loin cuts steady to weak. Select rib, chuck, and loin cuts lower while round cuts steady. Beef trimmings higher on moderate to good demand and heavy offerings. CHOICE SELECT 600-900 600-900 -------------------------------------------------------------------------------- Current Cutout Values: 223.01 207.49 Change from prior day: (0.86) (4.34) -------------------------------------------------------------------------------- Choice/Select spread: 15.52 Total Load Count (Cuts, Trimmings, Grinds): 181 -------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 378.43 335.82 Primal Chuck 171.01 167.31 Primal Round 162.43 160.36 Primal Loin 318.33 276.50 Primal Brisket 195.24 195.29 Primal Short Plate 161.96 161.96 Primal Flank 122.98 116.50 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/07 95 35 16 23 168 223.87 211.83 05/06 47 23 12 17 99 227.00 213.98 05/03 44 34 9 20 107 227.36 213.29 05/02 77 30 12 34 153 228.80 215.08 05/01 91 29 14 30 164 230.22 217.50 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 227.45 214.33 -------------------------------------------------------------------------------- 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 86.48 loads 3,459,394 pounds Select Cuts 53.59 loads 2,143,425 pounds Trimmings 23.33 loads 933,202 pounds Ground Beef 17.61 loads 704,344 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 35 80,744 695.00 771.00 711.10 112A 3 Rib, ribeye, bnls, light 10 60,953 775.00 854.74 791.90 112A 3 Rib, ribeye, bnls, heavy 48 44,625 781.10 884.00 828.80 113C 1 Chuck, semi-bnls, neck/off 5 16,073 220.00 231.50 221.14 114 1 Chuck, shoulder clod 9 24,249 211.00 235.18 215.56 114A 3 Chuck, shoulder clod, trmd 32 43,021 224.04 249.74 235.68 114D 3 Chuck, clod, top blade 3 22,523 325.00 369.36 329.80 114E 3 Chuck, clod, arm roast 9 27,809 238.00 305.00 252.00 114F 5 Chuck, clod tender (IM) 7 15,238 391.28 432.00 404.11 116A 3 Chuck, roll, lxl, neck/off 82 259,107 240.23 271.00 254.10 116B 1 Chuck, chuck tender (IM) 41 57,575 200.00 237.00 213.64 3 Chuck roll, retail ready 3 53,577 273.86 282.00 279.94 116G 4 Chuck, flap (IM) 12 11,957 539.00 565.43 557.41 120 1 Brisket, deckle-off, bnls 62 153,287 266.00 293.18 277.11 120A 3 Brisket, point/off, bnls 11 9,935 475.00 505.00 485.96 123A 3 Short Plate, short rib 27 33,500 461.00 596.00 518.76 130 4 Chuck, short rib 62 134,971 327.06 380.00 343.74 160 1 Round, bone-in 161 1 Round, boneless 167A 4 Round, knuckle, peeled 78 119,941 211.00 256.75 222.55 168 1 Round, top inside round 58 352,426 190.00 232.00 196.92 168 3 Round, top inside round 34 375,893 197.00 230.75 201.93 169 5 Round, top inside, denuded 12 22,262 223.00 261.00 238.42 169A 5 Round, top inside, cap off 7 25,230 267.00 287.04 270.57 3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 8,636 190.00 210.00 196.59 171B 3 Round, outside round 44 83,379 199.69 220.00 206.02 171C 3 Round, eye of round (IM) 97 119,829 207.58 245.00 218.59 174 3 Loin, short loin, 0x1 24 177,247 581.59 680.00 613.07 175 3 Loin, strip loin, 1x1 3 6,350 644.00 679.00 653.73 1 Loin, strip loin bnls. 1x1 5 2,937 719.00 739.44 725.40 180 3 Loin, strip, bnls, 0x1 64 134,747 775.75 853.00 801.15 184 1 Loin, top butt, bnls, heavy 4 3,040 340.00 361.00 353.24 184 3 Loin, top butt, boneless 62 183,258 316.00 376.00 331.51 184B 3 Loin, top butt, CC (IM) 6 6,688 457.00 503.25 470.06 185A 4 Loin, bottom sirloin, flap 15 289,721 500.00 585.00 511.78 185B 1 Loin, ball-tip, bnls, heavy 25 65,659 255.25 285.00 274.10 185C 1 Loin, sirloin, tri-tip (IM) 13 46,012 375.00 430.00 392.46 185D 4 Loin, tri-tip, pld (IM) 15 8,641 550.00 614.00 567.83 189A 4 Loin, tndrloin, trmd, heavy 68 123,914 945.00 1050.25 963.43 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 14 20,752 515.00 550.75 526.48 -------------------------------------------------------------------------------- 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 7 15,222 652.07 697.25 662.56 112A 3 Rib, ribeye, bnls, light 19 158,490 659.69 810.00 673.36 112A 3 Rib, ribeye, bnls, heavy 22 11,249 744.15 798.00 762.43 113C 1 Chuck, semi-bnls, neck/off 7 51,820 206.12 225.00 206.83 114 1 Chuck, shoulder clod 5 28,695 216.83 232.00 217.95 114A 3 Chuck, shoulder clod, trmd 6 34,814 226.70 243.86 231.13 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 14 33,561 349.67 462.00 369.79 116A 3 Chuck, roll, lxl, neck/off 34 438,232 238.66 265.00 242.55 116B 1 Chuck, chuck tender (IM) 9 48,471 199.30 235.00 211.62 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 4 10,015 461.12 500.00 473.47 120 1 Brisket, deckle-off, bnls 15 12,290 268.00 293.86 277.45 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 8 14,144 300.00 335.50 328.78 160 1 Round, bone-in 161 1 Round, boneless 167A 4 Round, knuckle, peeled 16 69,976 212.00 250.00 214.91 168 1 Round, top inside round 6 53,903 193.68 209.86 199.78 168 3 Round, top inside round 24 120,575 197.00 230.00 201.45 169 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 5 85,189 185.97 193.00 188.58 171B 3 Round, outside round 15 91,500 199.35 218.00 202.06 171C 3 Round, eye of round (IM) 20 33,484 207.58 238.00 214.36 174 3 Loin, short loin, 0x1 12 45,201 491.04 549.88 499.82 175 3 Loin, strip loin, 1x1 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 17 35,556 449.00 600.00 501.04 184 1 Loin, top butt, bnls, heavy 9 3,813 310.00 312.63 310.29 184 3 Loin, top butt, boneless 15 58,455 323.66 350.00 329.57 184B 3 Loin, top butt, CC (IM) 185A 4 Loin, bottom sirloin, flap 12 251,876 499.96 570.00 501.95 185B 1 Loin, ball-tip, bnls, heavy 5 125,885 209.68 220.00 211.79 185C 1 Loin, sirloin, tri-tip (IM) 4 29,914 350.00 375.75 352.48 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 16 60,287 874.42 1008.00 889.12 191A 4 Loin, butt tender, trimmed 4 1,266 900.79 969.15 936.52 193 4 Flank, flank steak (IM) 14 27,824 478.00 536.00 486.39 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 15 69,861 434.97 488.00 447.47 121C 4 Plate, Outside Skirt (IM) 19 29,342 642.59 803.00 715.30 121E 6 Outside Skirt, pld (IM) 3 5,998 891.79 1170.00 937.17 Cap, Wedge Meat & (IM) Lean 24 65,938 290.00 328.00 296.70 Pectoral Meat 27 147,299 280.00 326.75 287.41 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 17 40,908 159.75 201.48 177.77 Ground Beef 75% Ground Beef 81% 73 252,844 165.00 219.00 190.01 Ground Beef 85% Ground Beef 90% Ground Beef 93% 13 46,152 290.00 307.71 299.87 Ground Beef Chuck 80% 16 156,119 178.09 210.25 196.52 Ground Beef Round 85% 3 12,780 250.82 256.00 255.75 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% 0 0 Blended Ground Beef 81% Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 28 892,952 77.70 91.50 81.34 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 .