LM_XB459 Des Moines, IA Fri, May 10, 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 372.18 343.58 Primal Chuck 171.77 168.74 Primal Round 162.80 161.57 Primal Loin 321.32 277.94 Primal Brisket 196.09 195.00 Primal Short Plate 164.90 164.90 Primal Flank 122.99 116.47 -------------------------------------------------------------------------------- WEEKLY CUTOUT VALUE SUMMARY CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/10 47 28 11 25 221.11 207.46 05/09 90 27 7 57 222.47 207.08 05/08 86 54 23 18 223.01 207.49 05/07 95 35 16 23 223.87 211.83 05/06 47 23 12 17 227.00 213.98 -------------------------------------------------------------------------------- WEEKLY AVERAGE 223.49 209.57 CHANGE FROM PRIOR WEEK (6.78) (6.79) -------------------------------------------------------------------------------- CHOICE/SELECT SPREAD: 13.92 TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 740 -------------------------------------------------------------------------------- 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 364.90 loads 14,595,981 pounds Select Cuts 166.91 loads 6,676,319 pounds Trimmings 69.67 loads 2,786,706 pounds Ground Beef 138.62 loads 5,544,986 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 103 838,337 663.00 771.00 701.41 112A 3 Rib, ribeye, bnls, light 70 639,175 763.00 861.25 774.54 112A 3 Rib, ribeye, bnls, heavy 126 149,296 779.86 884.00 817.37 113C 1 Chuck, semi-bnls, neck/off 24 100,660 210.60 246.25 218.55 114 1 Chuck, shoulder clod 41 274,282 210.00 235.60 223.74 114A 3 Chuck, shoulder clod, trmd 68 238,351 220.24 251.25 229.35 114D 3 Chuck, clod, top blade 27 151,481 325.00 400.86 345.42 114E 3 Chuck, clod, arm roast 51 131,738 238.00 305.00 250.57 114F 5 Chuck, clod tender (IM) 35 56,358 380.00 525.00 406.29 116A 3 Chuck, roll, lxl, neck/off 187 855,908 239.62 271.75 252.05 116B 1 Chuck, chuck tender (IM) 89 353,886 200.00 237.00 211.52 3 Chuck roll, retail ready 16 138,293 269.13 315.00 282.28 116G 4 Chuck, flap (IM) 43 53,482 535.93 573.50 557.85 120 1 Brisket, deckle-off, bnls 163 747,232 266.00 302.00 278.58 120A 3 Brisket, point/off, bnls 35 31,381 450.26 527.03 480.69 123A 3 Short Plate, short rib 88 150,894 461.00 596.75 537.39 130 4 Chuck, short rib 127 302,116 320.00 380.00 345.85 160 1 Round, bone-in 10 6,582 196.25 210.00 202.91 161 1 Round, boneless 11 7,322 210.00 225.40 216.62 167A 4 Round, knuckle, peeled 201 505,856 209.28 256.75 222.45 168 1 Round, top inside round 101 1,031,730 190.00 232.00 195.59 168 3 Round, top inside round 115 917,013 197.00 231.75 203.74 169 5 Round, top inside, denuded 49 413,445 223.00 265.00 232.09 169A 5 Round, top inside, cap off 37 131,176 265.24 300.00 272.72 3 Round, top inside, side off 5 47,437 215.15 228.00 218.08 170 1 Round, bottom gooseneck 31 140,983 178.73 210.60 185.77 171B 3 Round, outside round 131 502,962 199.00 226.00 204.68 171C 3 Round, eye of round (IM) 221 649,154 200.33 245.00 214.96 174 3 Loin, short loin, 0x1 92 597,838 565.00 690.00 629.40 175 3 Loin, strip loin, 1x1 23 269,787 555.00 705.86 607.25 1 Loin, strip loin bnls. 1x1 13 14,879 714.00 742.00 723.06 180 3 Loin, strip, bnls, 0x1 143 438,663 767.00 856.29 796.02 184 1 Loin, top butt, bnls, heavy 15 34,746 325.00 361.00 330.10 184 3 Loin, top butt, boneless 143 595,158 313.12 376.00 342.03 184B 3 Loin, top butt, CC (IM) 21 57,392 448.70 518.00 470.83 185A 4 Loin, bottom sirloin, flap 86 1,214,882 499.09 683.25 513.09 185B 1 Loin, ball-tip, bnls, heavy 60 158,780 246.75 287.49 272.05 185C 1 Loin, sirloin, tri-tip (IM) 42 154,249 375.00 440.00 400.90 185D 4 Loin, tri-tip, pld (IM) 30 24,245 550.00 615.00 582.65 189A 4 Loin, tndrloin, trmd, heavy 157 438,902 942.00 1107.00 966.62 191A 4 Loin, butt tender, trimmed 17 29,110 950.00 1057.00 976.25 193 4 Flank, flank steak (IM) 62 112,835 510.00 566.75 527.64 -------------------------------------------------------------------------------- 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 33 90,769 591.86 729.00 637.11 112A 3 Rib, ribeye, bnls, light 52 367,005 659.69 816.40 679.47 112A 3 Rib, ribeye, bnls, heavy 73 117,180 670.00 810.00 743.89 113C 1 Chuck, semi-bnls, neck/off 12 60,177 206.12 230.00 209.03 114 1 Chuck, shoulder clod 25 277,574 214.78 235.13 216.81 114A 3 Chuck, shoulder clod, trmd 38 201,010 224.04 243.86 231.27 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 37 78,663 349.67 525.00 392.12 116A 3 Chuck, roll, lxl, neck/off 91 838,943 238.09 265.00 245.30 116B 1 Chuck, chuck tender (IM) 30 129,935 199.30 235.00 208.43 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 32 37,125 461.12 561.50 521.51 120 1 Brisket, deckle-off, bnls 38 96,472 267.22 293.86 274.95 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 22 47,130 486.86 561.00 502.75 130 4 Chuck, short rib 36 115,672 286.00 345.63 317.16 160 1 Round, bone-in 161 1 Round, boneless 4 3,578 210.00 220.00 214.10 167A 4 Round, knuckle, peeled 50 285,918 209.90 250.00 215.65 168 1 Round, top inside round 26 254,420 191.00 220.79 195.92 168 3 Round, top inside round 75 659,556 197.00 231.75 201.90 169 5 Round, top inside, denuded 17 71,608 224.00 272.00 237.80 169A 5 Round, top inside, cap off 3 2,553 284.00 290.00 285.61 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 16 96,185 185.97 220.97 189.87 171B 3 Round, outside round 42 153,439 198.68 219.25 204.27 171C 3 Round, eye of round (IM) 52 117,130 198.69 240.00 214.85 174 3 Loin, short loin, 0x1 59 197,588 475.00 565.25 492.72 175 3 Loin, strip loin, 1x1 6 13,662 481.25 496.75 487.34 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 62 169,480 449.00 610.00 548.87 184 1 Loin, top butt, bnls, heavy 15 49,637 307.28 334.82 308.80 184 3 Loin, top butt, boneless 52 323,572 310.00 359.06 320.38 184B 3 Loin, top butt, CC (IM) 5 95,106 413.00 428.00 419.39 185A 4 Loin, bottom sirloin, flap 30 345,428 499.96 626.50 510.04 185B 1 Loin, ball-tip, bnls, heavy 29 292,547 209.68 260.30 216.21 185C 1 Loin, sirloin, tri-tip (IM) 18 91,647 340.00 398.49 357.12 185D 4 Loin, tri-tip, pld (IM) 4 3,474 490.03 503.37 500.38 189A 4 Loin, tndrloin, trmd, heavy 55 215,727 874.42 1008.00 896.74 191A 4 Loin, butt tender, trimmed 22 37,287 855.93 973.87 888.57 193 4 Flank, flank steak (IM) 34 90,633 453.00 536.75 478.67 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 18 97,124 121.84 159.10 136.77 121D 4 Plate, Inside Skirt (IM) 85 309,287 434.97 492.00 452.77 121C 4 Plate, Outside Skirt (IM) 78 127,844 642.59 851.00 706.75 121E 6 Outside Skirt, pld (IM) 30 50,875 826.58 1170.00 922.57 Cap, Wedge Meat & (IM) Lean 121 396,609 275.00 328.00 293.72 Pectoral Meat 95 503,922 270.00 337.25 293.83 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 84 827,156 150.00 201.48 164.79 Ground Beef 75% 15 157,041 172.00 192.25 177.95 Ground Beef 81% 219 1,477,630 165.00 231.25 188.85 Ground Beef 85% Ground Beef 90% Ground Beef 93% 33 139,100 289.00 311.00 304.45 Ground Beef Chuck 80% 51 441,854 178.09 220.25 196.17 Ground Beef Round 85% 15 39,877 236.50 265.00 253.13 Ground Beef Sirloin 90% 5 9,999 306.00 306.00 306.00 -------------------------------------------------------------------------------- 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% 78 1,266,712 179.44 216.00 195.11 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 12 145,700 287.31 307.76 295.45 Blended Ground Beef Chuck 80% 5 26,800 186.23 202.23 193.43 Blended Ground Beef Round 85% 3 9,440 175.00 254.00 237.90 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 93 2,746,456 74.66 98.36 81.83 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 .