LM_XB459 Des Moines, IA Fri, Oct 06, 2017 USDA Market News NATIONAL WEEKLY BOXED BEEF CUTOUT AND BOXED BEEF CUTS - Negotiated Sales 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. CHOICE SELECT 600-900 600-900 -------------------------------------------------------------------------------- WEEKLY COMPOSITE PRIMAL VALUES Primal Rib 335.07 298.67 Primal Chuck 170.77 168.94 Primal Round 172.81 172.04 Primal Loin 239.14 221.55 Primal Brisket 155.09 152.78 Primal Short Plate 118.28 118.28 Primal Flank 93.30 90.25 -------------------------------------------------------------------------------- WEEKLY CUTOUT VALUE SUMMARY CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/06 58 29 14 28 197.22 187.23 10/05 65 44 6 22 197.25 188.78 10/04 48 23 16 32 197.41 189.55 10/03 57 26 12 20 197.87 189.02 10/02 47 27 12 15 197.22 188.28 -------------------------------------------------------------------------------- WEEKLY AVERAGE 197.39 188.57 CHANGE FROM PRIOR WEEK 1.58 (1.73) -------------------------------------------------------------------------------- CHOICE/SELECT SPREAD: 8.82 TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 599 -------------------------------------------------------------------------------- NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales for delivery within 0-21 day period, including sales since last report. CURRENT VOLUME - (one load equals 40,000 pounds) Choice Cuts 273.83 loads 10,953,257 pounds Select Cuts 148.61 loads 5,944,208 pounds Trimmings 59.90 loads 2,395,938 pounds Ground Beef 117.16 loads 4,686,392 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 72 190,540 620.00 740.25 680.04 112A 3 Rib, ribeye, bnls, light 37 91,207 686.00 794.25 765.26 112A 3 Rib, ribeye, bnls, heavy 158 199,284 653.00 776.25 726.54 113C 1 Chuck, semi-bnls, neck/off 19 97,298 201.25 241.75 215.58 114 1 Chuck, shoulder clod 34 319,813 189.92 216.00 196.48 114A 3 Chuck, shoulder clod, trmd 90 613,375 198.65 245.00 207.91 114D 3 Chuck, clod, top blade 31 67,469 296.00 345.00 306.50 114E 3 Chuck, clod, arm roast 28 94,888 255.75 297.00 268.07 114F 5 Chuck, clod tender (IM) 55 55,418 312.70 374.25 339.69 116A 3 Chuck, roll, lxl, neck/off 151 401,565 279.60 355.00 323.88 116B 1 Chuck, chuck tender (IM) 120 525,563 207.00 256.50 222.50 3 Chuck roll, retail ready 5 39,104 329.00 389.02 354.51 116G 4 Chuck, flap (IM) 35 49,008 537.36 596.00 553.01 120 1 Brisket, deckle-off, bnls 161 751,102 209.50 246.50 231.79 120A 3 Brisket, point/off, bnls 32 30,750 360.00 446.75 416.45 123A 3 Short Plate, short rib 72 104,936 449.70 521.00 497.90 130 4 Chuck, short rib 137 236,571 310.50 375.65 343.51 160 1 Round, bone-in 15 12,730 205.50 225.00 214.81 161 1 Round, boneless 10 8,667 220.75 226.00 223.83 167A 4 Round, knuckle, peeled 215 770,197 222.70 262.00 229.04 168 1 Round, top inside round 107 197,759 199.66 235.81 209.99 168 3 Round, top inside round 111 539,751 198.00 245.75 215.87 169 5 Round, top inside, denuded 65 288,743 237.00 281.25 252.81 169A 5 Round, top inside, cap off 48 190,510 261.47 324.05 279.10 3 Round, top inside, side off 7 64,754 215.03 250.21 236.42 170 1 Round, bottom gooseneck 17 13,213 209.47 229.25 222.27 171B 3 Round, outside round 168 685,166 210.80 260.60 224.99 171C 3 Round, eye of round (IM) 184 432,093 250.00 297.09 273.29 174 3 Loin, short loin, 0x1 71 169,635 424.00 496.78 445.90 175 3 Loin, strip loin, 1x1 17 100,083 391.45 449.00 413.66 1 Loin, strip loin bnls. 1x1 27 46,745 430.00 490.50 458.66 180 3 Loin, strip, bnls, 0x1 207 451,203 491.00 542.00 516.59 184 1 Loin, top butt, bnls, heavy 31 73,332 224.00 266.00 232.58 184 3 Loin, top butt, boneless 176 703,667 228.00 287.00 251.49 184B 3 Loin, top butt, CC (IM) 24 97,263 330.00 390.82 342.77 185A 4 Loin, bottom sirloin, flap 104 395,022 372.97 486.50 393.24 185B 1 Loin, ball-tip, bnls, heavy 110 424,970 209.00 250.00 219.63 185C 1 Loin, sirloin, tri-tip (IM) 50 146,466 235.00 276.23 251.39 185D 4 Loin, tri-tip, pld (IM) 50 40,409 320.00 368.00 340.59 189A 4 Loin, tndrloin, trmd, heavy 142 423,373 895.00 1031.25 914.94 191A 4 Loin, butt tender, trimmed 21 47,043 800.00 917.00 847.02 193 4 Flank, flank steak (IM) 79 149,058 379.32 450.00 404.93 -------------------------------------------------------------------------------- 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 43 118,124 527.57 621.75 568.82 112A 3 Rib, ribeye, bnls, light 51 315,477 620.14 695.25 634.70 112A 3 Rib, ribeye, bnls, heavy 68 141,888 624.30 696.50 651.81 113C 1 Chuck, semi-bnls, neck/off 17 69,864 201.25 227.06 215.43 114 1 Chuck, shoulder clod 27 173,579 188.66 218.00 202.32 114A 3 Chuck, shoulder clod, trmd 26 167,947 197.02 230.19 209.40 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 27 58,719 312.78 350.71 324.89 116A 3 Chuck, roll, lxl, neck/off 74 242,388 309.67 354.00 327.49 116B 1 Chuck, chuck tender (IM) 35 155,479 215.15 256.50 225.22 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 43 60,317 475.00 539.25 490.67 120 1 Brisket, deckle-off, bnls 46 366,061 210.00 250.00 228.89 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 28 87,539 399.18 521.00 457.32 130 4 Chuck, short rib 29 176,756 291.00 370.00 305.54 160 1 Round, bone-in 161 1 Round, boneless 5 1,904 226.00 226.00 226.00 167A 4 Round, knuckle, peeled 56 159,594 223.00 266.50 229.52 168 1 Round, top inside round 21 23,595 200.00 236.22 215.09 168 3 Round, top inside round 45 171,956 203.00 245.19 215.17 169 5 Round, top inside, denuded 10 32,253 244.00 277.41 250.88 169A 5 Round, top inside, cap off 16 43,930 269.00 299.25 280.15 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 4,425 210.00 230.00 215.11 171B 3 Round, outside round 56 383,430 207.50 250.00 216.29 171C 3 Round, eye of round (IM) 68 154,655 255.00 295.00 276.78 174 3 Loin, short loin, 0x1 54 125,021 393.00 512.57 437.15 175 3 Loin, strip loin, 1x1 10 27,294 322.00 400.75 342.63 1 Loin, strip loin bnls. 1x1 5 3,146 400.00 439.60 422.15 180 3 Loin, strip, bnls, 0x1 72 250,764 400.00 489.00 415.90 184 1 Loin, top butt, bnls, heavy 22 67,434 218.23 241.22 228.53 184 3 Loin, top butt, boneless 56 226,728 227.51 283.25 240.28 184B 3 Loin, top butt, CC (IM) 185A 4 Loin, bottom sirloin, flap 36 239,384 358.00 455.00 377.36 185B 1 Loin, ball-tip, bnls, heavy 31 104,809 195.00 231.50 211.25 185C 1 Loin, sirloin, tri-tip (IM) 37 360,391 201.81 255.00 238.11 185D 4 Loin, tri-tip, pld (IM) 10 14,890 300.00 346.50 312.55 189A 4 Loin, tndrloin, trmd, heavy 56 318,863 825.00 1020.25 855.60 191A 4 Loin, butt tender, trimmed 12 25,399 778.00 840.00 792.39 193 4 Flank, flank steak (IM) 34 89,508 375.00 425.00 387.33 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 11 75,319 104.00 140.00 115.06 121D 4 Plate, Inside Skirt (IM) 112 381,953 300.00 381.88 345.91 121C 4 Plate, Outside Skirt (IM) 96 162,913 435.28 551.00 477.99 121E 6 Outside Skirt, pld (IM) 35 77,407 648.27 764.00 697.20 Cap, Wedge Meat & (IM) Lean 156 544,416 242.86 280.00 254.15 Pectoral Meat 123 290,330 250.00 286.50 267.56 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 103 1,028,944 120.00 167.94 129.70 Ground Beef 75% 14 73,554 135.00 186.00 139.81 Ground Beef 81% 232 1,609,416 145.00 191.75 158.91 Ground Beef 85% Ground Beef 90% Ground Beef 93% 42 216,015 275.00 305.17 294.19 Ground Beef Chuck 80% 57 489,316 162.00 199.22 172.97 Ground Beef Round 85% 18 114,576 232.46 261.17 250.18 Ground Beef Sirloin 90% 6 9,556 297.00 297.00 297.00 -------------------------------------------------------------------------------- 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% 61 319,639 157.01 212.69 178.27 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 23 81,708 290.00 308.50 301.27 Blended Ground Beef Chuck 80% 6 40,455 164.23 195.00 181.77 Blended Ground Beef Round 85% 19 67,543 246.23 277.00 258.07 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 85 2,042,908 39.00 59.00 44.93 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 Market News Service, Des Moines, IA 515-284-4460 email: desm.lpgmn@usda.gov www.ams.usda.gov/market-news/livestock-poultry-grain 1600C .