LM_XB454 Des Moines, IA Mon, Oct 02, 2017 USDA Market News NATIONAL WEEKLY BOXED BEEF CUTS - Formulated Sales FOB Plant basis formulated sales for delivery within 0-21 days including sales since last report, Values reflect U.S. dollars per 100 pounds. CURRENT VOLUME - (one load equals 40,000 pounds) Choice Cuts 574.61 loads 22,984,446 pounds Select Cuts 253.03 loads 10,121,016 pounds Trimmings 320.24 loads 12,809,509 pounds Ground Beef 402.25 loads 16,090,137 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 283 562,746 517.38 678.35 565.76 112A 3 Rib, ribeye, bnls, light 217 223,241 583.00 711.55 638.92 112A 3 Rib, ribeye, bnls, heavy 448 897,221 583.00 701.38 628.65 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 64 236,782 198.84 213.81 203.17 114A 3 Chuck, shoulder clod, trmd 220 702,710 192.00 225.99 214.62 114D 3 Chuck, clod, top blade 135 86,252 290.13 325.84 302.57 114E 3 Chuck, clod, arm roast 111 169,527 234.48 301.00 267.66 114F 5 Chuck, clod tender (IM) 116A 3 Chuck, roll, lxl, neck/off 493 1,308,774 261.90 335.00 309.03 116B 1 Chuck, chuck tender (IM) 278 405,502 217.74 256.18 227.46 3 Chuck roll, retail ready 141 712,997 294.81 356.44 332.90 116G 4 Chuck, flap (IM) 69 191,413 486.99 595.28 539.51 120 1 Brisket, deckle-off, bnls 508 1,567,042 199.61 262.00 217.02 120A 3 Brisket, point/off, bnls 232 215,710 357.30 429.45 382.65 123A 3 Short Plate, short rib 111 45,411 420.04 526.74 475.73 130 4 Chuck, short rib 203 520,246 310.24 375.00 332.69 160 1 Round, bone-in 4 938 207.60 210.00 208.82 161 1 Round, boneless 3 1,748 220.00 250.00 242.25 167A 4 Round, knuckle, peeled 529 1,207,310 219.48 246.38 227.72 168 1 Round, top inside round 276 691,317 189.18 227.00 201.00 168 3 Round, top inside round 182 671,326 196.00 248.19 205.74 169 5 Round, top inside, denuded 231 295,848 232.00 260.30 238.68 169A 5 Round, top inside, cap off 117 517,068 254.80 353.00 275.38 3 Round, top inside, side off 19 156,745 213.00 245.00 223.22 170 1 Round, bottom gooseneck 18 10,475 205.63 231.20 208.50 171B 3 Round, outside round 395 1,012,289 207.19 246.38 229.49 171C 3 Round, eye of round (IM) 574 1,278,892 224.24 301.45 237.81 174 3 Loin, short loin, 0x1 263 538,371 421.28 484.28 430.51 175 3 Loin, strip loin, 1x1 59 965,784 364.64 436.00 390.31 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 466 1,316,336 423.12 545.30 497.40 184 1 Loin, top butt, bnls, heavy 102 77,316 240.00 280.21 252.68 184 3 Loin, top butt, boneless 201 568,641 252.07 291.18 269.78 184B 3 Loin, top butt, CC (IM) 43 104,082 331.00 482.39 366.38 185A 4 Loin, bottom sirloin, flap 296 743,145 373.07 421.08 388.03 185B 1 Loin, ball-tip, bnls, heavy 237 654,063 182.95 218.55 208.50 185C 1 Loin, sirloin, tri-tip (IM) 114 285,099 210.78 272.84 241.39 185D 4 Loin, tri-tip, pld (IM) 166 522,952 317.86 413.00 337.99 189A 4 Loin, tndrloin, trmd, heavy 377 517,080 863.61 977.58 900.22 191A 4 Loin, butt tender, trimmed 137 117,773 828.35 968.00 865.46 193 4 Flank, flank steak (IM) 321 541,971 388.64 445.00 416.49 -------------------------------------------------------------------------------- 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 146 104,389 513.86 593.51 526.87 112A 3 Rib, ribeye, bnls, light 92 115,979 597.11 650.79 610.12 112A 3 Rib, ribeye, bnls, heavy 284 272,290 600.72 655.00 621.57 113C 1 Chuck, semi-bnls, neck/off 70 371,087 195.00 222.00 210.72 114 1 Chuck, shoulder clod 43 142,210 194.34 217.00 204.52 114A 3 Chuck, shoulder clod, trmd 173 617,501 192.00 230.00 218.35 114D 3 Chuck, clod, top blade 6 13,939 298.54 305.00 300.63 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 3,454 263.00 313.00 281.14 116A 3 Chuck, roll, lxl, neck/off 343 1,307,038 250.21 330.97 306.46 116B 1 Chuck, chuck tender (IM) 92 116,700 216.51 240.00 225.93 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 11 4,962 476.30 553.35 532.23 120 1 Brisket, deckle-off, bnls 219 751,105 205.26 248.53 218.65 120A 3 Brisket, point/off, bnls 18 10,463 374.02 430.54 387.55 123A 3 Short Plate, short rib 30 38,893 399.17 473.49 453.81 130 4 Chuck, short rib 56 134,089 312.63 354.00 320.50 160 1 Round, bone-in 161 1 Round, boneless 5 6,495 212.00 243.00 217.86 167A 4 Round, knuckle, peeled 199 529,713 218.05 242.00 230.24 168 1 Round, top inside round 217 380,440 194.50 215.34 202.81 168 3 Round, top inside round 123 330,474 196.00 215.59 207.24 169 5 Round, top inside, denuded 62 106,214 235.06 265.00 250.09 169A 5 Round, top inside, cap off 8 31,378 266.83 290.08 286.89 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 17 25,409 199.20 214.30 206.93 171B 3 Round, outside round 192 555,792 216.00 250.00 232.10 171C 3 Round, eye of round (IM) 190 330,758 234.72 300.76 253.46 174 3 Loin, short loin, 0x1 201 201,804 400.72 460.67 430.55 175 3 Loin, strip loin, 1x1 16 38,741 345.00 382.25 355.12 1 Loin, strip loin bnls. 1x1 25 23,320 400.00 475.00 415.62 180 3 Loin, strip, bnls, 0x1 275 223,545 425.00 502.47 446.21 184 1 Loin, top butt, bnls, heavy 72 90,258 229.00 280.21 256.19 184 3 Loin, top butt, boneless 239 252,107 237.85 289.37 257.64 184B 3 Loin, top butt, CC (IM) 3 1,922 365.73 465.04 410.56 185A 4 Loin, bottom sirloin, flap 114 243,955 366.24 403.49 373.04 185B 1 Loin, ball-tip, bnls, heavy 91 208,920 193.29 227.00 205.62 185C 1 Loin, sirloin, tri-tip (IM) 79 234,000 210.78 254.16 224.39 185D 4 Loin, tri-tip, pld (IM) 22 41,112 285.00 339.57 317.31 189A 4 Loin, tndrloin, trmd, heavy 142 136,041 865.55 950.22 874.92 191A 4 Loin, butt tender, trimmed 42 14,839 800.00 875.00 814.21 193 4 Flank, flank steak (IM) 100 133,807 390.15 434.87 399.30 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 9 6,105 107.00 150.00 125.20 121D 4 Plate, Inside Skirt (IM) 311 989,181 324.00 427.16 343.53 121C 4 Plate, Outside Skirt (IM) 204 372,961 459.29 575.00 491.82 121E 6 Outside Skirt, pld (IM) 74 81,463 688.42 886.34 736.02 Cap, Wedge Meat & (IM) Lean 334 1,505,433 242.07 275.00 255.54 Pectoral Meat 210 676,716 250.00 275.00 262.68 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 460 2,258,488 131.68 220.00 146.86 Ground Beef 75% 46 101,510 147.92 170.23 155.23 Ground Beef 81% 989 4,534,986 152.00 245.00 172.72 Ground Beef 85% Ground Beef 90% 135 1,270,169 241.76 317.30 245.36 Ground Beef 93% 262 722,252 241.26 327.63 274.52 Ground Beef Chuck 80% 404 2,294,375 171.51 205.53 185.61 Ground Beef Round 85% 176 372,773 222.00 269.71 246.94 Ground Beef Sirloin 90% 54 258,216 241.16 345.84 259.75 -------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind -------------------------------------------------------------------------------- Blended Ground Beef 73% 126 927,063 128.09 180.62 156.79 Blended Ground Beef 75% 20 98,039 147.52 175.75 161.25 Blended Ground Beef 81% 126 1,095,358 146.09 235.00 175.64 Blended Ground Beef 85% 43 120,547 197.21 244.62 231.91 Blended Ground Beef 90% Blended Ground Beef 93% 33 97,202 254.16 322.09 279.57 Blended Ground Beef Chuck 80% 27 166,392 170.42 211.45 198.35 Blended Ground Beef Round 85% 30 88,912 217.75 285.75 251.89 Blended Ground Beef Sirloin 90% 8 16,560 252.16 285.69 268.12 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 434 12,073,759 26.25 65.50 45.88 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 weekly 3/70/20 guideline. -------------------------------------------------------------------------------- Source: USDA Livestock, Poultry & Grain Market News Division, Des Moines, IA 515-284-4460 email: desm.lpgmn@ams.usda.gov 24 Hour recorded market information 515-284-4830 www.ams.usda.gov/market-news/livestock-poultry-grain 1000C .