LM_XB459 Des Moines, IA Fri, May 03, 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 387.79 357.25 Primal Chuck 175.89 172.46 Primal Round 168.03 166.48 Primal Loin 331.64 290.39 Primal Brisket 195.81 192.22 Primal Short Plate 170.33 170.33 Primal Flank 124.41 120.79 -------------------------------------------------------------------------------- WEEKLY CUTOUT VALUE SUMMARY CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/03 44 34 9 20 227.36 213.29 05/02 77 30 12 34 228.80 215.08 05/01 91 29 14 30 230.22 217.50 04/30 58 32 17 17 231.84 218.21 04/29 41 26 26 13 233.14 217.72 -------------------------------------------------------------------------------- WEEKLY AVERAGE 230.27 216.36 CHANGE FROM PRIOR WEEK (3.22) (4.31) -------------------------------------------------------------------------------- CHOICE/SELECT SPREAD: 13.91 TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 653 -------------------------------------------------------------------------------- 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 311.31 loads 12,452,483 pounds Select Cuts 150.97 loads 6,038,617 pounds Trimmings 78.02 loads 3,120,884 pounds Ground Beef 113.00 loads 4,520,182 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 87 809,648 715.00 784.41 739.32 112A 3 Rib, ribeye, bnls, light 51 238,160 780.00 893.75 823.86 112A 3 Rib, ribeye, bnls, heavy 152 162,923 823.64 910.00 850.92 113C 1 Chuck, semi-bnls, neck/off 26 98,301 215.00 256.00 220.52 114 1 Chuck, shoulder clod 45 286,519 216.00 245.16 225.09 114A 3 Chuck, shoulder clod, trmd 67 189,258 227.00 255.16 236.12 114D 3 Chuck, clod, top blade 31 97,336 355.00 400.81 376.06 114E 3 Chuck, clod, arm roast 48 206,794 243.50 276.50 248.81 114F 5 Chuck, clod tender (IM) 42 51,555 413.80 554.15 485.69 116A 3 Chuck, roll, lxl, neck/off 208 772,417 245.20 280.00 254.94 116B 1 Chuck, chuck tender (IM) 98 403,717 200.00 254.96 221.92 3 Chuck roll, retail ready 18 248,676 276.12 300.00 288.91 116G 4 Chuck, flap (IM) 47 92,609 521.00 661.75 554.42 120 1 Brisket, deckle-off, bnls 158 296,468 264.00 300.00 276.84 120A 3 Brisket, point/off, bnls 40 32,998 460.00 562.82 486.02 123A 3 Short Plate, short rib 79 125,661 521.00 592.25 567.20 130 4 Chuck, short rib 110 171,589 318.00 400.00 350.74 160 1 Round, bone-in 11 6,857 209.63 216.75 210.53 161 1 Round, boneless 11 8,584 214.50 220.00 219.57 167A 4 Round, knuckle, peeled 205 581,032 213.00 261.00 231.04 168 1 Round, top inside round 97 680,562 204.86 242.75 209.41 168 3 Round, top inside round 131 869,805 204.00 250.00 216.26 169 5 Round, top inside, denuded 56 170,973 235.00 286.50 250.72 169A 5 Round, top inside, cap off 28 162,300 245.91 320.75 288.68 3 Round, top inside, side off 7 93,027 217.60 247.00 224.22 170 1 Round, bottom gooseneck 18 15,491 189.51 210.00 198.70 171B 3 Round, outside round 130 420,663 193.89 220.00 205.93 171C 3 Round, eye of round (IM) 203 501,011 208.79 245.00 219.85 174 3 Loin, short loin, 0x1 69 524,558 616.79 702.25 640.02 175 3 Loin, strip loin, 1x1 16 256,651 640.60 710.00 653.93 1 Loin, strip loin bnls. 1x1 14 9,377 734.00 765.00 742.00 180 3 Loin, strip, bnls, 0x1 155 425,618 775.00 865.00 814.35 184 1 Loin, top butt, bnls, heavy 24 20,860 335.00 367.00 344.08 184 3 Loin, top butt, boneless 141 560,232 332.36 384.00 353.16 184B 3 Loin, top butt, CC (IM) 32 523,588 449.55 526.00 456.32 185A 4 Loin, bottom sirloin, flap 77 214,232 555.00 684.25 595.49 185B 1 Loin, ball-tip, bnls, heavy 47 150,149 251.50 292.00 265.06 185C 1 Loin, sirloin, tri-tip (IM) 24 26,340 406.63 440.00 419.12 185D 4 Loin, tri-tip, pld (IM) 30 33,102 537.00 611.00 578.15 189A 4 Loin, tndrloin, trmd, heavy 164 375,860 954.96 1076.75 971.68 191A 4 Loin, butt tender, trimmed 26 104,464 950.00 1007.00 967.31 193 4 Flank, flank steak (IM) 59 82,084 505.00 566.50 530.70 -------------------------------------------------------------------------------- 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 26 38,007 655.00 729.00 666.01 112A 3 Rib, ribeye, bnls, light 64 256,144 725.00 827.88 746.01 112A 3 Rib, ribeye, bnls, heavy 44 93,383 737.00 830.00 776.75 113C 1 Chuck, semi-bnls, neck/off 11 58,921 215.00 237.00 221.21 114 1 Chuck, shoulder clod 33 221,479 213.96 233.00 221.08 114A 3 Chuck, shoulder clod, trmd 37 164,466 226.00 245.37 236.07 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 33 29,140 409.76 530.00 455.15 116A 3 Chuck, roll, lxl, neck/off 95 924,117 241.15 271.00 247.98 116B 1 Chuck, chuck tender (IM) 27 133,876 209.00 258.51 216.06 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 31 41,805 480.00 556.29 534.37 120 1 Brisket, deckle-off, bnls 38 127,979 248.00 290.50 272.58 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 14 26,336 488.41 561.00 503.25 130 4 Chuck, short rib 26 49,189 299.00 373.00 319.39 160 1 Round, bone-in 161 1 Round, boneless 6 2,752 215.00 225.00 222.43 167A 4 Round, knuckle, peeled 48 213,695 213.00 265.00 219.11 168 1 Round, top inside round 30 124,893 204.03 226.08 208.86 168 3 Round, top inside round 64 435,460 208.63 238.75 214.29 169 5 Round, top inside, denuded 13 69,148 233.00 284.00 244.47 169A 5 Round, top inside, cap off 6 10,724 290.00 310.25 299.95 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 12 51,108 188.11 211.91 196.17 171B 3 Round, outside round 31 119,823 198.77 219.25 203.02 171C 3 Round, eye of round (IM) 51 213,309 205.22 245.00 219.72 174 3 Loin, short loin, 0x1 59 217,904 493.38 583.00 513.93 175 3 Loin, strip loin, 1x1 9 162,140 476.14 515.38 499.51 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 57 75,910 520.00 611.02 563.44 184 1 Loin, top butt, bnls, heavy 21 14,743 312.63 370.00 333.04 184 3 Loin, top butt, boneless 64 456,583 321.94 379.88 331.09 184B 3 Loin, top butt, CC (IM) 185A 4 Loin, bottom sirloin, flap 25 124,003 540.00 641.25 570.55 185B 1 Loin, ball-tip, bnls, heavy 22 102,207 220.00 283.00 234.32 185C 1 Loin, sirloin, tri-tip (IM) 18 79,628 341.14 398.38 361.91 185D 4 Loin, tri-tip, pld (IM) 5 4,743 500.00 510.00 507.14 189A 4 Loin, tndrloin, trmd, heavy 59 265,594 879.55 1036.75 923.28 191A 4 Loin, butt tender, trimmed 15 34,177 897.80 967.00 926.81 193 4 Flank, flank steak (IM) 38 86,165 494.00 546.29 504.77 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 15 78,942 120.00 163.74 137.24 121D 4 Plate, Inside Skirt (IM) 96 637,696 438.30 503.42 456.97 121C 4 Plate, Outside Skirt (IM) 73 95,809 691.54 861.00 758.23 121E 6 Outside Skirt, pld (IM) 19 21,225 978.63 1178.00 1011.22 Cap, Wedge Meat & (IM) Lean 125 937,894 274.44 338.75 289.52 Pectoral Meat 100 559,935 280.00 341.20 303.13 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 83 606,993 160.00 201.48 178.44 Ground Beef 75% 7 54,304 177.50 193.25 185.23 Ground Beef 81% 236 1,349,347 164.95 231.25 187.95 Ground Beef 85% Ground Beef 90% Ground Beef 93% 31 147,606 286.26 312.56 302.45 Ground Beef Chuck 80% 42 443,078 183.00 221.50 204.75 Ground Beef Round 85% 19 50,517 239.67 265.00 249.51 Ground Beef Sirloin 90% 5 8,182 301.00 301.00 301.00 -------------------------------------------------------------------------------- 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% 58 964,465 174.78 217.76 200.80 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 7 1,800 303.00 312.76 307.91 Blended Ground Beef Chuck 80% 10 75,160 191.23 234.85 216.65 Blended Ground Beef Round 85% 4 13,080 246.23 260.00 248.82 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 114 3,120,884 74.66 104.39 86.49 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 .