LM_XB459 **Correction on 81% Ground Beef and cutouts** Des Moines, IA Fri, Apr 26, 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 393.68 366.34 Primal Chuck 179.06 175.74 Primal Round 171.89 171.71 Primal Loin 335.04 295.48 Primal Brisket 192.12 188.98 Primal Short Plate 172.72 172.72 Primal Flank 125.51 122.10 -------------------------------------------------------------------------------- WEEKLY CUTOUT VALUE SUMMARY CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/26 52 21 0 20 232.99 219.41 04/25 106 27 10 16 232.93 219.75 04/24 78 35 17 34 232.96 220.28 04/23 56 32 18 10 234.11 221.26 04/22 28 27 9 7 234.48 222.64 -------------------------------------------------------------------------------- WEEKLY AVERAGE 233.49 220.67 CHANGE FROM PRIOR WEEK 0.99 0.17 -------------------------------------------------------------------------------- CHOICE/SELECT SPREAD: 12.82 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 320.59 loads 12,823,611 pounds Select Cuts 142.65 loads 5,706,187 pounds Trimmings 54.26 loads 2,170,484 pounds Ground Beef 86.60 loads 3,463,907 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 105 445,821 735.00 805.75 761.69 112A 3 Rib, ribeye, bnls, light 37 259,386 840.00 894.25 854.43 112A 3 Rib, ribeye, bnls, heavy 142 235,367 830.25 909.55 853.82 113C 1 Chuck, semi-bnls, neck/off 26 265,924 220.00 258.50 226.95 114 1 Chuck, shoulder clod 31 80,525 215.00 235.62 222.18 114A 3 Chuck, shoulder clod, trmd 69 215,691 225.00 252.00 235.66 114D 3 Chuck, clod, top blade 27 71,705 371.68 400.69 380.82 114E 3 Chuck, clod, arm roast 44 85,616 252.00 310.00 268.29 114F 5 Chuck, clod tender (IM) 38 27,550 471.25 558.00 507.83 116A 3 Chuck, roll, lxl, neck/off 192 996,012 247.94 282.25 256.34 116B 1 Chuck, chuck tender (IM) 95 243,099 214.00 265.37 231.06 3 Chuck roll, retail ready 21 192,730 279.10 338.00 289.71 116G 4 Chuck, flap (IM) 44 72,513 495.12 667.00 559.15 120 1 Brisket, deckle-off, bnls 204 1,234,110 260.68 301.75 268.72 120A 3 Brisket, point/off, bnls 43 81,761 460.00 497.00 472.70 123A 3 Short Plate, short rib 91 156,042 480.48 594.57 546.85 130 4 Chuck, short rib 110 170,120 321.00 380.05 346.80 160 1 Round, bone-in 11 5,466 201.25 216.75 212.08 161 1 Round, boneless 10 8,138 221.75 226.75 224.36 167A 4 Round, knuckle, peeled 200 725,075 225.00 276.00 236.77 168 1 Round, top inside round 104 586,781 209.89 231.94 214.52 168 3 Round, top inside round 105 628,084 215.27 247.25 221.92 169 5 Round, top inside, denuded 62 584,771 231.00 286.50 240.48 169A 5 Round, top inside, cap off 36 186,001 267.90 320.74 285.31 3 Round, top inside, side off 6 56,376 233.47 256.75 249.46 170 1 Round, bottom gooseneck 24 35,014 189.40 211.75 194.70 171B 3 Round, outside round 138 480,953 198.75 222.00 205.26 171C 3 Round, eye of round (IM) 187 460,790 215.00 257.26 227.91 174 3 Loin, short loin, 0x1 67 656,824 641.23 707.25 668.51 175 3 Loin, strip loin, 1x1 12 56,827 655.00 705.75 665.05 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 174 545,331 771.00 851.20 805.74 184 1 Loin, top butt, bnls, heavy 21 18,798 341.92 369.82 350.94 184 3 Loin, top butt, boneless 132 453,634 347.00 388.00 364.23 184B 3 Loin, top butt, CC (IM) 19 230,781 460.00 542.00 466.50 185A 4 Loin, bottom sirloin, flap 57 311,808 575.00 675.00 597.73 185B 1 Loin, ball-tip, bnls, heavy 68 272,423 245.35 302.00 262.02 185C 1 Loin, sirloin, tri-tip (IM) 29 60,479 375.92 427.00 390.70 185D 4 Loin, tri-tip, pld (IM) 41 74,385 483.00 701.80 551.88 189A 4 Loin, tndrloin, trmd, heavy 132 384,789 950.00 1086.25 972.63 191A 4 Loin, butt tender, trimmed 21 65,037 950.00 1000.00 974.41 193 4 Flank, flank steak (IM) 69 74,859 506.00 566.75 529.32 -------------------------------------------------------------------------------- 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 24 107,271 660.75 729.64 668.96 112A 3 Rib, ribeye, bnls, light 45 214,067 743.00 825.11 774.46 112A 3 Rib, ribeye, bnls, heavy 65 133,624 743.00 840.58 791.13 113C 1 Chuck, semi-bnls, neck/off 9 14,620 229.92 241.00 233.25 114 1 Chuck, shoulder clod 21 226,246 212.93 230.00 218.10 114A 3 Chuck, shoulder clod, trmd 33 110,126 223.23 241.30 232.99 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 17 38,969 410.57 540.00 434.07 116A 3 Chuck, roll, lxl, neck/off 78 622,075 244.59 273.00 252.41 116B 1 Chuck, chuck tender (IM) 13 27,536 219.66 250.00 224.43 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 37 47,917 485.84 594.25 530.04 120 1 Brisket, deckle-off, bnls 53 435,277 258.72 293.12 265.14 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 21 42,700 482.00 556.00 507.54 130 4 Chuck, short rib 15 18,110 315.00 380.00 343.71 160 1 Round, bone-in 161 1 Round, boneless 3 2,452 220.00 225.00 224.38 167A 4 Round, knuckle, peeled 42 231,675 228.00 270.12 233.32 168 1 Round, top inside round 19 52,141 214.00 233.00 219.76 168 3 Round, top inside round 45 195,306 215.00 239.56 223.01 169 5 Round, top inside, denuded 12 60,664 244.00 284.00 254.59 169A 5 Round, top inside, cap off 9 23,804 267.90 331.50 289.43 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 15 57,634 189.52 211.91 196.10 171B 3 Round, outside round 37 175,726 199.75 220.99 203.43 171C 3 Round, eye of round (IM) 39 137,725 213.40 250.00 227.08 174 3 Loin, short loin, 0x1 34 177,577 500.96 580.37 524.15 175 3 Loin, strip loin, 1x1 14 137,265 474.50 508.37 497.08 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 58 221,851 509.00 625.99 562.92 184 1 Loin, top butt, bnls, heavy 21 56,253 333.00 370.00 339.92 184 3 Loin, top butt, boneless 45 175,556 329.28 381.31 343.80 184B 3 Loin, top butt, CC (IM) 6 180,820 460.00 460.00 460.00 185A 4 Loin, bottom sirloin, flap 19 70,965 575.00 640.00 592.02 185B 1 Loin, ball-tip, bnls, heavy 17 105,815 233.00 283.00 236.68 185C 1 Loin, sirloin, tri-tip (IM) 28 143,086 351.00 424.80 384.78 185D 4 Loin, tri-tip, pld (IM) 5 3,313 500.00 528.79 514.78 189A 4 Loin, tndrloin, trmd, heavy 52 183,677 930.00 1076.75 945.22 191A 4 Loin, butt tender, trimmed 27 81,067 905.45 955.00 930.42 193 4 Flank, flank steak (IM) 34 53,883 500.00 540.00 511.11 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 18 77,982 100.00 147.62 114.06 121D 4 Plate, Inside Skirt (IM) 113 627,335 426.00 519.15 462.24 121C 4 Plate, Outside Skirt (IM) 48 106,947 732.79 851.00 765.26 121E 6 Outside Skirt, pld (IM) 28 46,904 965.05 1212.00 1000.21 Cap, Wedge Meat & (IM) Lean 122 683,636 274.43 336.08 298.96 Pectoral Meat 91 460,923 300.00 345.00 316.61 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 57 337,693 170.00 205.75 182.33 Ground Beef 75% 8 46,650 177.50 196.00 189.38 Ground Beef 81% 189 933,962 170.00 245.00 196.66* Ground Beef 85% Ground Beef 90% Ground Beef 93% 31 134,427 286.00 320.63 305.06 Ground Beef Chuck 80% 43 279,684 190.00 221.00 208.94 Ground Beef Round 85% 15 49,346 243.26 263.85 256.20 Ground Beef Sirloin 90% 7 8,301 306.00 306.00 306.00 -------------------------------------------------------------------------------- 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% 68 919,068 192.11 225.00 199.30 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 5 20,140 294.00 312.76 294.66 Blended Ground Beef Chuck 80% 6 16,160 193.23 217.76 198.79 Blended Ground Beef Round 85% 4 17,920 248.11 265.00 251.83 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 78 2,170,484 82.00 106.48 90.31 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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 .