LM_XB459 *** Correction to CH 112A, 174-3, 184-3, CH cutout/primal values ***
Des Moines, IA Fri, Apr 12, 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
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WEEKLY COMPOSITE PRIMAL VALUES
Primal Rib 384.54 360.27
Primal Chuck 177.31 178.06
Primal Round 174.07 175.49
Primal Loin 319.10 288.86
Primal Brisket 190.92 188.58
Primal Short Plate 171.95 171.95
Primal Flank 119.79 122.96
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WEEKLY CUTOUT VALUE SUMMARY
CHOICE SELECT
Date Choice Select Trim Grinds Total 600-900 600-900
04/12 73 17 9 21 228.75 221.02
04/11 64 11 0 36 228.83 219.95
04/10 77 36 6 20 229.05 219.62
04/09 69 22 5 20 228.32 218.80
04/08 61 25 8 22 228.67 220.88
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WEEKLY AVERAGE 228.72 220.05
CHANGE FROM PRIOR WEEK 2.24 0.96
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CHOICE/SELECT SPREAD: 8.67
TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 605
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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 344.58 loads 13,783,091 pounds
Select Cuts 111.73 loads 4,469,303 pounds
Trimmings 29.13 loads 1,165,122 pounds
Ground Beef 119.31 loads 4,772,378 pounds
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Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle
IMPS/FL Sub-Primal # of Total Price Weighted
Trades Pounds Range Average
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109E 1 Rib, ribeye, lip-on, bn-in 95 558,396 700.00 770.75 732.62
112A 3 Rib, ribeye, bnls, light 32 145,401 800.44 869.25 834.59
112A 3 Rib, ribeye, bnls, heavy 140 208,973 790.00 860.55 824.83*
113C 1 Chuck, semi-bnls, neck/off 36 101,302 220.35 261.25 235.04
114 1 Chuck, shoulder clod 44 284,457 204.95 235.00 218.34
114A 3 Chuck, shoulder clod, trmd 91 613,390 219.46 244.45 226.48
114D 3 Chuck, clod, top blade 19 22,796 373.64 399.00 383.26
114E 3 Chuck, clod, arm roast 58 217,331 235.00 310.00 249.78
114F 5 Chuck, clod tender (IM) 40 75,062 461.97 566.75 500.70
116A 3 Chuck, roll, lxl, neck/off 216 1,093,380 245.65 282.00 258.18
116B 1 Chuck, chuck tender (IM) 84 249,036 228.00 272.00 245.22
3 Chuck roll, retail ready 31 216,317 269.84 305.00 283.05
116G 4 Chuck, flap (IM) 44 87,256 525.44 660.00 561.39
120 1 Brisket, deckle-off, bnls 173 613,134 253.00 296.00 268.67
120A 3 Brisket, point/off, bnls 32 32,235 435.00 480.37 466.03
123A 3 Short Plate, short rib 73 115,032 521.00 582.25 560.82
130 4 Chuck, short rib 114 235,942 321.00 380.00 342.67
160 1 Round, bone-in 15 11,277 205.50 225.00 215.39
161 1 Round, boneless 15 18,522 217.25 226.00 222.87
167A 4 Round, knuckle, peeled 227 742,685 243.00 287.25 254.95
168 1 Round, top inside round 99 300,047 210.95 232.00 218.65
168 3 Round, top inside round 103 796,738 216.47 252.00 226.11
169 5 Round, top inside, denuded 52 202,350 254.00 286.75 262.18
169A 5 Round, top inside, cap off 28 164,474 283.91 330.00 297.04
3 Round, top inside, side off 6 91,679 222.94 255.00 238.22
170 1 Round, bottom gooseneck 34 80,411 191.25 220.00 197.79
171B 3 Round, outside round 127 784,495 197.50 233.00 206.12
171C 3 Round, eye of round (IM) 188 573,499 223.47 267.00 236.76
174 3 Loin, short loin, 0x1 62 681,488 554.95 658.00 622.49*
175 3 Loin, strip loin, 1x1 15 195,449 576.94 636.00 613.40
1 Loin, strip loin bnls. 1x1 11 7,941 651.00 680.25 662.35
180 3 Loin, strip, bnls, 0x1 161 656,903 705.14 784.20 745.07
184 1 Loin, top butt, bnls, heavy 14 14,789 340.00 370.78 353.77
184 3 Loin, top butt, boneless 146 578,892 350.00 387.25 361.56*
184B 3 Loin, top butt, CC (IM) 25 347,362 460.00 536.00 466.49
185A 4 Loin, bottom sirloin, flap 69 398,636 547.00 633.25 578.51
185B 1 Loin, ball-tip, bnls, heavy 72 278,391 245.00 287.00 258.27
185C 1 Loin, sirloin, tri-tip (IM) 30 84,024 330.00 377.02 353.58
185D 4 Loin, tri-tip, pld (IM) 37 57,683 466.00 516.00 488.15
189A 4 Loin, tndrloin, trmd, heavy 158 457,104 950.00 1145.50 967.38
191A 4 Loin, butt tender, trimmed 16 34,958 930.00 963.20 951.04
193 4 Flank, flank steak (IM) 60 264,842 482.67 549.25 497.76
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Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle
IMPS/FL Sub-Primal # of Total Price Weighted
Trades Pounds Range Average
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109E 1 Rib, ribeye, lip-on, bn-in 33 123,130 619.13 694.25 651.60
112A 3 Rib, ribeye, bnls, light 58 391,366 724.30 791.75 768.00
112A 3 Rib, ribeye, bnls, heavy 49 68,150 732.00 790.48 763.93
113C 1 Chuck, semi-bnls, neck/off 10 29,689 226.15 250.03 230.50
114 1 Chuck, shoulder clod 16 68,494 209.52 234.72 222.49
114A 3 Chuck, shoulder clod, trmd 30 191,917 220.19 245.34 231.22
114D 3 Chuck, clod, top blade
114E 3 Chuck, clod, arm roast 0 0
114F 5 Chuck, clod tender (IM) 23 44,328 437.36 552.00 459.61
116A 3 Chuck, roll, lxl, neck/off 72 442,503 250.19 280.01 261.88
116B 1 Chuck, chuck tender (IM) 23 73,417 238.65 270.00 247.27
3 Chuck roll, retail ready
116G 4 Chuck, flap (IM) 29 46,896 483.00 546.85 505.92
120 1 Brisket, deckle-off, bnls 36 211,043 263.00 284.55 264.44
120A 3 Brisket, point/off, bnls
123A 3 Short Plate, short rib 22 48,431 492.00 554.15 511.66
130 4 Chuck, short rib 25 51,908 310.00 361.75 328.81
160 1 Round, bone-in
161 1 Round, boneless 3 3,010 221.00 225.00 222.97
167A 4 Round, knuckle, peeled 18 47,643 244.50 281.50 255.02
168 1 Round, top inside round 13 38,756 209.40 229.45 221.39
168 3 Round, top inside round 57 113,778 217.00 251.00 229.16
169 5 Round, top inside, denuded 11 30,630 253.00 283.50 262.54
169A 5 Round, top inside, cap off 4 2,418 304.54 310.00 306.59
3 Round, top inside, side off 0 0
170 1 Round, bottom gooseneck 11 96,669 192.00 204.22 197.09
171B 3 Round, outside round 41 145,425 197.50 243.43 206.86
171C 3 Round, eye of round (IM) 36 108,712 227.41 271.00 239.79
174 3 Loin, short loin, 0x1 59 243,483 487.70 565.67 500.91
175 3 Loin, strip loin, 1x1 4 34,135 423.00 476.68 469.00
1 Loin, strip loin bnls. 1x1
180 3 Loin, strip, bnls, 0x1 63 125,552 511.35 590.67 535.30
184 1 Loin, top butt, bnls, heavy 15 14,688 338.00 370.00 347.21
184 3 Loin, top butt, boneless 43 146,694 348.26 376.34 359.04
184B 3 Loin, top butt, CC (IM) 5 59,561 448.00 482.31 457.34
185A 4 Loin, bottom sirloin, flap 15 45,229 520.00 585.00 573.93
185B 1 Loin, ball-tip, bnls, heavy 23 131,964 247.86 298.00 252.24
185C 1 Loin, sirloin, tri-tip (IM) 24 195,362 310.00 361.45 345.30
185D 4 Loin, tri-tip, pld (IM) 7 22,479 435.00 468.00 457.23
189A 4 Loin, tndrloin, trmd, heavy 36 48,388 943.79 1081.75 970.56
191A 4 Loin, butt tender, trimmed 18 22,318 899.09 979.56 918.94
193 4 Flank, flank steak (IM) 26 28,318 505.00 540.00 514.04
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CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle
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124 4 Rib, Back Ribs, Frozen 19 214,464 121.80 157.06 129.97
121D 4 Plate, Inside Skirt (IM) 81 538,781 440.00 519.15 463.29
121C 4 Plate, Outside Skirt (IM) 64 91,446 635.00 841.00 770.58
121E 6 Outside Skirt, pld (IM) 24 63,820 982.39 1185.00 1009.55
Cap, Wedge Meat & (IM) Lean 111 822,957 292.76 336.00 307.11
Pectoral Meat 99 287,390 315.00 345.00 326.64
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GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
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Ground Beef 73% 75 644,900 163.00 203.24 178.23
Ground Beef 75% 17 141,244 175.65 208.00 183.16
Ground Beef 81% 214 1,114,487 181.25 230.00 199.62
Ground Beef 85%
Ground Beef 90%
Ground Beef 93% 36 210,497 286.26 315.55 304.84
Ground Beef Chuck 80% 50 450,780 190.04 227.00 205.38
Ground Beef Round 85% 18 67,833 240.89 268.22 251.76
Ground Beef Sirloin 90% 5 8,307 306.00 306.00 306.00
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BLENDED GB - STEER/HEIFER/COW SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind
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Blended Ground Beef 73%
Blended Ground Beef 75%
Blended Ground Beef 81% 72 1,129,791 192.11 216.18 198.21
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93% 6 16,060 289.30 311.76 296.11
Blended Ground Beef Chuck 80% 8 94,280 192.23 212.76 204.46
Blended Ground Beef Round 85% 4 10,680 246.23 258.00 248.35
Blended Ground Beef Sirloin 90%
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BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
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Fresh 50% lean trimmings 50 1,165,122 84.25 94.54 87.90
Frozen 50% lean trimmings 0 0
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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"
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Items that have no entries indicate there were trades but not reportable
because they did not meet the weekly 3/70/20 guideline.
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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
.