LM_XB459 Des Moines, IA Fri, Apr 05, 2019 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 376.54 351.91 Primal Chuck 177.59 178.89 Primal Round 177.22 178.90 Primal Loin 309.65 284.85 Primal Brisket 190.20 188.36 Primal Short Plate 170.12 170.12 Primal Flank 121.40 122.06 -------------------------------------------------------------------------------- WEEKLY CUTOUT VALUE SUMMARY CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/05 59 22 40 12 226.93 220.28 04/04 72 12 5 17 226.74 218.36 04/03 82 19 5 36 226.14 218.97 04/02 107 15 5 13 225.73 218.49 04/01 46 14 8 17 226.84 219.33 -------------------------------------------------------------------------------- WEEKLY AVERAGE 226.48 219.09 CHANGE FROM PRIOR WEEK (1.72) (0.24) -------------------------------------------------------------------------------- CHOICE/SELECT SPREAD: 7.39 TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 604 -------------------------------------------------------------------------------- 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 365.75 loads 14,630,114 pounds Select Cuts 81.93 loads 3,277,083 pounds Trimmings 62.62 loads 2,504,848 pounds Ground Beef 94.16 loads 3,766,206 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 81 453,185 685.51 755.50 711.67 112A 3 Rib, ribeye, bnls, light 36 123,472 790.00 860.00 805.19 112A 3 Rib, ribeye, bnls, heavy 135 204,711 790.36 850.00 814.91 113C 1 Chuck, semi-bnls, neck/off 29 123,482 220.85 256.75 231.32 114 1 Chuck, shoulder clod 33 76,340 205.00 231.25 222.73 114A 3 Chuck, shoulder clod, trmd 78 317,319 212.70 252.00 226.61 114D 3 Chuck, clod, top blade 24 55,431 366.90 398.88 378.31 114E 3 Chuck, clod, arm roast 45 87,279 257.00 315.46 278.63 114F 5 Chuck, clod tender (IM) 30 23,639 490.85 566.20 541.58 116A 3 Chuck, roll, lxl, neck/off 201 1,317,993 255.59 292.00 263.90 116B 1 Chuck, chuck tender (IM) 96 341,440 247.00 273.00 254.47 3 Chuck roll, retail ready 36 415,989 274.19 307.00 287.22 116G 4 Chuck, flap (IM) 51 82,713 525.14 604.09 556.38 120 1 Brisket, deckle-off, bnls 197 1,279,248 254.96 299.57 266.46 120A 3 Brisket, point/off, bnls 39 47,690 456.55 486.50 462.49 123A 3 Short Plate, short rib 74 104,292 499.63 582.25 557.87 130 4 Chuck, short rib 128 349,744 317.00 380.00 332.30 160 1 Round, bone-in 22 13,019 205.50 226.50 215.47 161 1 Round, boneless 14 21,769 220.00 257.00 239.27 167A 4 Round, knuckle, peeled 193 599,376 242.00 285.00 262.61 168 1 Round, top inside round 91 177,018 214.91 245.00 219.99 168 3 Round, top inside round 115 1,065,858 215.15 247.00 221.26 169 5 Round, top inside, denuded 56 221,999 246.00 287.25 258.46 169A 5 Round, top inside, cap off 37 134,237 280.00 331.00 295.91 3 Round, top inside, side off 8 137,508 234.46 257.00 238.30 170 1 Round, bottom gooseneck 25 184,485 193.09 230.00 198.39 171B 3 Round, outside round 147 1,217,322 204.71 248.00 213.52 171C 3 Round, eye of round (IM) 183 643,662 233.90 295.00 246.86 174 3 Loin, short loin, 0x1 80 842,608 539.63 635.00 556.92 175 3 Loin, strip loin, 1x1 25 399,483 550.25 615.75 574.91 1 Loin, strip loin bnls. 1x1 15 12,795 637.00 664.00 648.79 180 3 Loin, strip, bnls, 0x1 173 500,076 680.00 735.00 713.10 184 1 Loin, top butt, bnls, heavy 18 13,797 340.00 369.82 349.61 184 3 Loin, top butt, boneless 123 373,605 340.00 386.29 359.69 184B 3 Loin, top butt, CC (IM) 21 161,840 460.00 532.00 473.72 185A 4 Loin, bottom sirloin, flap 78 298,761 513.00 610.00 550.76 185B 1 Loin, ball-tip, bnls, heavy 90 643,182 254.05 295.00 264.09 185C 1 Loin, sirloin, tri-tip (IM) 52 174,986 320.50 367.50 337.26 185D 4 Loin, tri-tip, pld (IM) 42 32,436 461.56 505.00 474.74 189A 4 Loin, tndrloin, trmd, heavy 151 499,009 954.00 1162.25 976.64 191A 4 Loin, butt tender, trimmed 18 56,477 894.65 987.82 922.50 193 4 Flank, flank steak (IM) 43 77,203 497.24 549.25 516.95 -------------------------------------------------------------------------------- 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 29 63,749 619.14 684.00 667.57 112A 3 Rib, ribeye, bnls, light 35 57,692 687.72 785.00 728.42 112A 3 Rib, ribeye, bnls, heavy 49 52,102 724.50 781.50 748.03 113C 1 Chuck, semi-bnls, neck/off 6 9,579 236.00 254.00 244.02 114 1 Chuck, shoulder clod 11 17,412 215.50 228.95 220.45 114A 3 Chuck, shoulder clod, trmd 20 88,410 212.70 245.31 229.54 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 30 44,099 453.75 550.00 473.91 116A 3 Chuck, roll, lxl, neck/off 62 342,312 257.00 288.00 264.11 116B 1 Chuck, chuck tender (IM) 26 58,027 245.00 270.00 251.23 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 35 49,298 489.89 555.27 513.94 120 1 Brisket, deckle-off, bnls 50 245,807 255.00 286.86 264.60 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 24 43,743 492.00 554.77 505.31 130 4 Chuck, short rib 29 317,559 317.00 360.00 319.81 160 1 Round, bone-in 161 1 Round, boneless 4 1,909 220.00 230.00 224.98 167A 4 Round, knuckle, peeled 29 69,858 251.00 279.00 267.15 168 1 Round, top inside round 12 19,674 214.91 231.53 219.89 168 3 Round, top inside round 37 93,370 215.15 248.75 226.87 169 5 Round, top inside, denuded 6 14,665 247.00 284.00 266.84 169A 5 Round, top inside, cap off 10 24,900 297.00 312.00 302.77 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 6,141 198.26 211.00 207.40 171B 3 Round, outside round 40 114,543 205.53 241.50 212.33 171C 3 Round, eye of round (IM) 37 110,919 239.98 278.00 251.26 174 3 Loin, short loin, 0x1 34 97,633 490.00 565.31 508.89 175 3 Loin, strip loin, 1x1 4 15,163 421.21 443.60 440.64 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 59 149,295 500.00 575.00 524.44 184 1 Loin, top butt, bnls, heavy 5 5,035 345.75 370.00 350.64 184 3 Loin, top butt, boneless 32 38,622 332.50 376.31 356.80 184B 3 Loin, top butt, CC (IM) 4 45,296 483.00 497.00 483.62 185A 4 Loin, bottom sirloin, flap 13 11,214 510.00 568.00 555.59 185B 1 Loin, ball-tip, bnls, heavy 26 118,832 250.00 292.22 259.44 185C 1 Loin, sirloin, tri-tip (IM) 25 79,697 288.57 335.75 311.72 185D 4 Loin, tri-tip, pld (IM) 6 3,493 425.79 451.25 440.91 189A 4 Loin, tndrloin, trmd, heavy 31 79,483 905.00 1061.50 959.96 191A 4 Loin, butt tender, trimmed 12 18,465 895.00 979.53 917.99 193 4 Flank, flank steak (IM) 25 37,506 501.00 543.05 516.49 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 16 13,979 129.00 180.00 148.24 121D 4 Plate, Inside Skirt (IM) 97 345,772 431.80 519.63 469.68 121C 4 Plate, Outside Skirt (IM) 68 65,764 620.00 841.00 783.05 121E 6 Outside Skirt, pld (IM) 16 28,197 999.56 1183.00 1038.99 Cap, Wedge Meat & (IM) Lean 99 376,112 293.00 336.00 310.77 Pectoral Meat 99 509,599 312.07 365.63 328.01 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 64 314,378 163.00 200.75 178.53 Ground Beef 75% 9 28,292 181.00 213.00 193.64 Ground Beef 81% 179 893,054 180.00 227.25 197.58 Ground Beef 85% Ground Beef 90% Ground Beef 93% 34 126,439 286.26 312.67 304.55 Ground Beef Chuck 80% 43 349,103 189.00 220.50 199.02 Ground Beef Round 85% 13 17,856 243.26 268.66 255.91 Ground Beef Sirloin 90% 9 12,332 300.00 307.33 305.26 -------------------------------------------------------------------------------- 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% 68 933,209 187.00 216.06 196.93 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 9 66,942 286.42 322.70 307.27 Blended Ground Beef Chuck 80% 9 27,549 193.23 214.76 198.28 Blended Ground Beef Round 85% 6 38,780 246.23 257.00 253.20 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 51 1,373,788 80.00 87.42 84.60 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 .