LM_XB459 Des Moines, IA Fri, Apr 19, 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 393.83 365.00 Primal Chuck 179.26 175.76 Primal Round 173.41 174.13 Primal Loin 328.40 292.12 Primal Brisket 192.36 190.75 Primal Short Plate 173.56 173.56 Primal Flank 123.52 122.16 -------------------------------------------------------------------------------- WEEKLY CUTOUT VALUE SUMMARY CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/19 45 17 0 16 233.65 220.49 04/18 64 26 7 16 233.06 219.46 04/17 113 27 14 30 232.76 220.16 04/16 78 33 22 22 232.05 221.15 04/15 45 21 13 14 230.98 221.22 -------------------------------------------------------------------------------- WEEKLY AVERAGE 232.50 220.50 CHANGE FROM PRIOR WEEK 3.78 0.45 -------------------------------------------------------------------------------- CHOICE/SELECT SPREAD: 12.00 TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 625 -------------------------------------------------------------------------------- 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 345.71 loads 13,828,403 pounds Select Cuts 124.53 loads 4,981,309 pounds Trimmings 55.49 loads 2,219,431 pounds Ground Beef 99.15 loads 3,966,001 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 124 905,484 731.00 807.00 755.27 112A 3 Rib, ribeye, bnls, light 47 169,587 819.96 889.25 853.23 112A 3 Rib, ribeye, bnls, heavy 141 209,476 820.00 919.98 849.14 113C 1 Chuck, semi-bnls, neck/off 21 71,588 227.64 263.00 232.90 114 1 Chuck, shoulder clod 41 175,170 208.00 240.34 221.80 114A 3 Chuck, shoulder clod, trmd 87 493,013 223.00 251.00 231.85 114D 3 Chuck, clod, top blade 28 61,319 379.00 398.88 385.99 114E 3 Chuck, clod, arm roast 46 103,708 250.00 280.75 259.09 114F 5 Chuck, clod tender (IM) 32 37,265 475.00 561.75 523.35 116A 3 Chuck, roll, lxl, neck/off 190 484,936 247.00 287.00 261.98 116B 1 Chuck, chuck tender (IM) 92 340,887 227.88 260.00 236.68 3 Chuck roll, retail ready 23 253,007 276.19 296.54 285.05 116G 4 Chuck, flap (IM) 46 139,027 498.00 662.25 561.37 120 1 Brisket, deckle-off, bnls 211 851,401 259.97 296.00 270.59 120A 3 Brisket, point/off, bnls 43 61,307 450.00 494.70 463.97 123A 3 Short Plate, short rib 84 96,079 489.10 594.64 550.89 130 4 Chuck, short rib 106 166,670 325.50 380.00 348.89 160 1 Round, bone-in 11 6,359 205.50 225.00 213.12 161 1 Round, boneless 10 14,122 217.25 226.00 221.90 167A 4 Round, knuckle, peeled 206 508,366 239.00 278.70 249.17 168 1 Round, top inside round 101 769,795 215.00 235.07 217.15 168 3 Round, top inside round 108 638,296 222.67 243.00 226.57 169 5 Round, top inside, denuded 58 364,164 243.37 282.00 256.53 169A 5 Round, top inside, cap off 34 237,523 285.16 327.00 291.56 3 Round, top inside, side off 6 128,143 234.63 260.35 246.17 170 1 Round, bottom gooseneck 20 68,988 189.54 211.50 197.89 171B 3 Round, outside round 155 1,080,331 200.00 227.50 203.87 171C 3 Round, eye of round (IM) 187 585,370 220.00 262.00 230.77 174 3 Loin, short loin, 0x1 65 680,391 609.00 686.50 652.52 175 3 Loin, strip loin, 1x1 14 249,728 637.80 695.00 641.54 1 Loin, strip loin bnls. 1x1 15 13,277 673.00 716.75 692.56 180 3 Loin, strip, bnls, 0x1 154 521,189 725.00 831.09 788.61 184 1 Loin, top butt, bnls, heavy 19 31,649 341.92 373.00 350.58 184 3 Loin, top butt, boneless 144 695,055 340.00 390.00 364.69 184B 3 Loin, top butt, CC (IM) 18 119,231 460.00 540.25 471.12 185A 4 Loin, bottom sirloin, flap 65 230,188 575.00 649.25 598.90 185B 1 Loin, ball-tip, bnls, heavy 69 489,091 246.13 280.00 255.68 185C 1 Loin, sirloin, tri-tip (IM) 47 190,345 355.00 424.86 377.70 185D 4 Loin, tri-tip, pld (IM) 42 87,294 475.69 584.00 528.08 189A 4 Loin, tndrloin, trmd, heavy 151 334,898 950.00 1136.50 972.65 191A 4 Loin, butt tender, trimmed 22 44,252 945.00 975.75 960.57 193 4 Flank, flank steak (IM) 61 126,388 500.00 556.25 520.05 -------------------------------------------------------------------------------- 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 21 35,727 621.54 715.00 663.44 112A 3 Rib, ribeye, bnls, light 44 199,445 751.37 810.81 778.25 112A 3 Rib, ribeye, bnls, heavy 47 75,321 755.00 825.42 786.52 113C 1 Chuck, semi-bnls, neck/off 5 4,559 226.65 250.00 232.43 114 1 Chuck, shoulder clod 17 75,054 209.45 239.64 213.42 114A 3 Chuck, shoulder clod, trmd 30 107,897 227.00 245.00 233.21 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 28 32,797 419.81 550.00 448.29 116A 3 Chuck, roll, lxl, neck/off 90 736,415 246.79 285.00 253.07 116B 1 Chuck, chuck tender (IM) 37 224,571 225.00 255.02 230.66 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 41 66,505 483.00 614.25 528.25 120 1 Brisket, deckle-off, bnls 58 316,926 256.05 287.00 267.59 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 36 77,301 485.00 556.00 509.07 130 4 Chuck, short rib 18 34,488 305.00 353.00 334.57 160 1 Round, bone-in 161 1 Round, boneless 3 2,657 220.00 225.00 222.35 167A 4 Round, knuckle, peeled 42 202,362 239.69 276.50 247.98 168 1 Round, top inside round 14 20,802 219.19 233.64 225.27 168 3 Round, top inside round 50 505,338 220.00 236.75 225.73 169 5 Round, top inside, denuded 8 42,447 247.00 286.75 259.45 169A 5 Round, top inside, cap off 3 1,568 305.00 310.00 306.57 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 17 94,404 189.00 214.97 192.69 171B 3 Round, outside round 43 147,505 195.70 221.50 204.58 171C 3 Round, eye of round (IM) 42 128,835 225.00 255.30 235.14 174 3 Loin, short loin, 0x1 46 331,455 500.00 565.42 505.61 175 3 Loin, strip loin, 1x1 8 129,876 480.00 488.37 485.73 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 68 151,060 513.00 600.00 543.51 184 1 Loin, top butt, bnls, heavy 22 14,372 338.00 369.82 343.07 184 3 Loin, top butt, boneless 42 102,949 330.00 379.88 354.37 184B 3 Loin, top butt, CC (IM) 6 126,375 455.00 460.00 458.84 185A 4 Loin, bottom sirloin, flap 15 24,067 566.50 647.25 581.45 185B 1 Loin, ball-tip, bnls, heavy 22 118,858 244.95 283.00 250.70 185C 1 Loin, sirloin, tri-tip (IM) 20 47,381 328.00 400.85 353.75 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 50 71,198 949.83 1091.75 963.40 191A 4 Loin, butt tender, trimmed 18 28,233 899.54 977.00 921.08 193 4 Flank, flank steak (IM) 27 42,720 493.00 540.98 508.72 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 15 72,454 128.63 140.00 131.88 121D 4 Plate, Inside Skirt (IM) 98 532,715 432.00 500.00 460.37 121C 4 Plate, Outside Skirt (IM) 63 77,597 748.00 841.00 793.67 121E 6 Outside Skirt, pld (IM) 26 36,493 967.32 1185.00 1044.05 Cap, Wedge Meat & (IM) Lean 120 608,108 275.00 336.00 303.34 Pectoral Meat 83 317,147 315.50 351.00 325.76 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 66 415,778 171.00 198.25 185.67 Ground Beef 75% 14 130,230 177.50 205.00 194.12 Ground Beef 81% 203 811,604 177.00 227.25 203.28 Ground Beef 85% Ground Beef 90% Ground Beef 93% 31 129,160 275.00 318.00 301.48 Ground Beef Chuck 80% 55 513,649 194.00 231.27 209.92 Ground Beef Round 85% 19 33,506 241.26 263.22 255.35 Ground Beef Sirloin 90% 4 7,662 311.00 311.00 311.00 -------------------------------------------------------------------------------- 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% 74 1,132,312 192.11 218.17 197.84 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 7 70,560 297.39 311.76 305.76 Blended Ground Beef Chuck 80% 8 16,320 193.23 212.76 198.88 Blended Ground Beef Round 85% 4 16,720 246.23 257.00 248.27 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 61 1,719,581 84.00 104.41 89.99 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 .