LM_XB459 Des Moines, IA Fri, Oct 13, 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 344.68 303.50 Primal Chuck 168.78 168.47 Primal Round 169.36 169.70 Primal Loin 240.00 225.06 Primal Brisket 157.42 154.58 Primal Short Plate 119.25 119.25 Primal Flank 93.54 90.90 -------------------------------------------------------------------------------- WEEKLY CUTOUT VALUE SUMMARY CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/13 65 17 14 33 198.22 190.05 10/12 65 29 10 17 197.44 189.45 10/11 90 43 19 32 196.32 188.76 10/10 63 23 12 24 197.40 190.02 10/09 47 25 6 15 198.13 188.66 -------------------------------------------------------------------------------- WEEKLY AVERAGE 197.50 189.39 CHANGE FROM PRIOR WEEK 0.11 0.82 -------------------------------------------------------------------------------- CHOICE/SELECT SPREAD: 8.11 TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 651 -------------------------------------------------------------------------------- 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 330.53 loads 13,221,219 pounds Select Cuts 137.05 loads 5,481,901 pounds Trimmings 61.27 loads 2,450,809 pounds Ground Beef 122.60 loads 4,903,955 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 128 787,930 630.92 751.50 691.67 112A 3 Rib, ribeye, bnls, light 47 186,492 720.00 820.00 769.21 112A 3 Rib, ribeye, bnls, heavy 133 146,761 681.50 799.00 749.31 113C 1 Chuck, semi-bnls, neck/off 25 115,757 211.25 224.50 216.79 114 1 Chuck, shoulder clod 33 219,609 185.75 210.00 195.56 114A 3 Chuck, shoulder clod, trmd 114 1,058,635 188.47 223.75 198.70 114D 3 Chuck, clod, top blade 29 91,307 292.00 318.71 303.36 114E 3 Chuck, clod, arm roast 39 177,983 246.50 324.52 258.56 114F 5 Chuck, clod tender (IM) 43 41,887 312.97 383.75 347.66 116A 3 Chuck, roll, lxl, neck/off 154 559,946 288.00 351.86 314.34 116B 1 Chuck, chuck tender (IM) 109 357,858 215.00 246.50 223.10 3 Chuck roll, retail ready 17 296,599 338.32 371.75 351.76 116G 4 Chuck, flap (IM) 47 60,899 519.01 610.00 554.42 120 1 Brisket, deckle-off, bnls 151 467,309 223.25 260.25 235.58 120A 3 Brisket, point/off, bnls 29 30,109 389.00 440.25 422.96 123A 3 Short Plate, short rib 85 129,408 440.00 510.00 486.73 130 4 Chuck, short rib 143 474,057 294.76 375.00 316.93 160 1 Round, bone-in 15 13,814 206.00 218.00 211.98 161 1 Round, boneless 13 12,942 216.25 232.25 225.03 167A 4 Round, knuckle, peeled 203 555,024 220.00 256.75 230.25 168 1 Round, top inside round 119 452,279 195.00 222.00 207.51 168 3 Round, top inside round 116 642,957 205.00 250.25 214.01 169 5 Round, top inside, denuded 57 162,793 235.00 281.50 252.67 169A 5 Round, top inside, cap off 26 108,301 273.56 324.83 284.58 3 Round, top inside, side off 3 29,793 230.64 249.31 243.75 170 1 Round, bottom gooseneck 18 44,942 196.25 216.50 204.21 171B 3 Round, outside round 206 1,334,071 199.70 246.60 206.96 171C 3 Round, eye of round (IM) 215 500,919 250.00 299.25 277.86 174 3 Loin, short loin, 0x1 93 600,374 419.76 507.25 433.41 175 3 Loin, strip loin, 1x1 18 89,268 392.13 451.75 402.52 1 Loin, strip loin bnls. 1x1 23 42,806 460.00 502.25 464.10 180 3 Loin, strip, bnls, 0x1 165 379,863 477.00 551.00 506.86 184 1 Loin, top butt, bnls, heavy 40 100,910 225.00 255.00 232.40 184 3 Loin, top butt, boneless 136 397,065 230.00 274.14 255.75 184B 3 Loin, top butt, CC (IM) 27 133,882 330.00 381.00 345.64 185A 4 Loin, bottom sirloin, flap 94 478,184 390.10 489.25 404.38 185B 1 Loin, ball-tip, bnls, heavy 76 229,038 200.00 240.75 218.89 185C 1 Loin, sirloin, tri-tip (IM) 46 161,922 240.00 280.00 264.89 185D 4 Loin, tri-tip, pld (IM) 50 65,477 330.50 387.00 371.45 189A 4 Loin, tndrloin, trmd, heavy 151 599,865 895.00 1030.75 912.91 191A 4 Loin, butt tender, trimmed 14 8,318 850.00 890.00 856.43 193 4 Flank, flank steak (IM) 83 190,348 379.00 460.25 409.97 -------------------------------------------------------------------------------- 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 36 82,278 530.00 614.25 572.48 112A 3 Rib, ribeye, bnls, light 47 240,663 613.00 725.00 656.11 112A 3 Rib, ribeye, bnls, heavy 66 147,263 625.30 702.28 655.64 113C 1 Chuck, semi-bnls, neck/off 14 42,255 211.25 232.00 219.45 114 1 Chuck, shoulder clod 44 267,142 185.75 217.00 197.74 114A 3 Chuck, shoulder clod, trmd 29 186,285 189.70 220.00 197.25 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 17 23,216 335.00 375.50 340.16 116A 3 Chuck, roll, lxl, neck/off 66 151,302 298.00 345.00 321.74 116B 1 Chuck, chuck tender (IM) 45 107,308 210.00 246.50 223.41 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 33 30,951 477.00 541.50 507.33 120 1 Brisket, deckle-off, bnls 35 172,031 203.40 251.50 226.82 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 22 38,879 413.00 506.75 452.27 130 4 Chuck, short rib 30 112,036 300.00 340.00 308.07 160 1 Round, bone-in 161 1 Round, boneless 3 4,003 220.00 228.75 227.72 167A 4 Round, knuckle, peeled 58 124,189 220.00 261.50 232.95 168 1 Round, top inside round 15 35,945 200.00 220.00 209.04 168 3 Round, top inside round 62 270,932 205.00 235.00 214.97 169 5 Round, top inside, denuded 16 16,743 251.00 270.00 260.28 169A 5 Round, top inside, cap off 18 52,685 286.00 301.50 290.47 3 Round, top inside, side off 170 1 Round, bottom gooseneck 18 112,803 197.00 220.00 203.98 171B 3 Round, outside round 58 330,138 194.00 240.00 204.29 171C 3 Round, eye of round (IM) 57 129,266 260.98 292.00 279.50 174 3 Loin, short loin, 0x1 53 220,717 400.00 509.50 420.02 175 3 Loin, strip loin, 1x1 9 48,826 360.25 381.00 364.88 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 64 331,888 390.00 456.50 408.43 184 1 Loin, top butt, bnls, heavy 23 34,646 197.00 240.00 225.11 184 3 Loin, top butt, boneless 81 326,227 220.00 268.00 237.77 184B 3 Loin, top butt, CC (IM) 185A 4 Loin, bottom sirloin, flap 25 55,962 360.00 458.75 397.88 185B 1 Loin, ball-tip, bnls, heavy 28 98,270 195.00 230.25 213.98 185C 1 Loin, sirloin, tri-tip (IM) 16 29,596 210.54 253.75 247.80 185D 4 Loin, tri-tip, pld (IM) 5 4,889 327.83 340.00 329.88 189A 4 Loin, tndrloin, trmd, heavy 51 164,517 864.00 999.25 913.19 191A 4 Loin, butt tender, trimmed 15 9,104 750.00 908.50 782.56 193 4 Flank, flank steak (IM) 27 38,354 375.00 431.50 394.96 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 18 251,079 92.76 142.00 98.50 121D 4 Plate, Inside Skirt (IM) 111 592,605 315.00 381.62 345.64 121C 4 Plate, Outside Skirt (IM) 89 156,077 427.00 551.75 481.73 121E 6 Outside Skirt, pld (IM) 26 55,807 575.00 735.00 686.57 Cap, Wedge Meat & (IM) Lean 131 679,969 243.53 279.00 255.57 Pectoral Meat 117 312,350 257.54 291.50 269.84 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 95 986,561 120.00 163.75 133.85 Ground Beef 75% 11 88,860 128.99 155.20 141.37 Ground Beef 81% 193 1,161,992 150.00 190.00 163.74 Ground Beef 85% Ground Beef 90% Ground Beef 93% 36 180,572 270.00 307.00 295.54 Ground Beef Chuck 80% 72 798,319 155.00 197.04 172.31 Ground Beef Round 85% 27 124,893 232.46 281.19 251.58 Ground Beef Sirloin 90% 8 10,489 301.00 301.00 301.00 -------------------------------------------------------------------------------- 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% 71 561,262 161.95 201.92 176.58 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 27 79,753 283.00 310.00 297.88 Blended Ground Beef Chuck 80% 14 148,704 164.23 193.00 183.64 Blended Ground Beef Round 85% 15 68,644 250.00 279.75 253.56 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 82 2,005,059 39.00 61.58 48.87 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 .