LM_XB459 Des Moines, IA Fri, Nov 15, 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 425.08 324.50 Primal Chuck 197.94 191.00 Primal Round 193.73 195.44 Primal Loin 304.68 250.00 Primal Brisket 210.77 203.36 Primal Short Plate 158.78 158.78 Primal Flank 114.85 114.84 -------------------------------------------------------------------------------- WEEKLY CUTOUT VALUE SUMMARY CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/15 50 16 7 8 240.80 214.33 11/14 95 24 10 10 241.06 215.84 11/13 66 19 25 21 242.34 217.53 11/12 49 19 7 17 240.50 216.23 11/11 36 19 8 9 238.59 213.69 -------------------------------------------------------------------------------- WEEKLY AVERAGE 240.66 215.52 CHANGE FROM PRIOR WEEK 3.58 3.92 -------------------------------------------------------------------------------- CHOICE/SELECT SPREAD: 25.14 TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 517 -------------------------------------------------------------------------------- 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 297.31 loads 11,892,368 pounds Select Cuts 97.76 loads 3,910,404 pounds Trimmings 55.87 loads 2,234,661 pounds Ground Beef 65.86 loads 2,634,417 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 77 593,434 829.76 925.25 862.85 112A 3 Rib, ribeye, bnls, light 17 140,034 938.00 1043.80 964.84 112A 3 Rib, ribeye, bnls, heavy 71 117,727 920.00 1034.55 941.83 113C 1 Chuck, semi-bnls, neck/off 17 45,718 227.00 263.50 233.21 114 1 Chuck, shoulder clod 39 272,497 215.35 251.23 235.95 114A 3 Chuck, shoulder clod, trmd 81 742,796 229.37 271.00 242.22 114D 3 Chuck, clod, top blade 27 111,529 260.00 339.85 269.06 114E 3 Chuck, clod, arm roast 46 134,994 323.00 415.00 363.04 114F 5 Chuck, clod tender (IM) 33 33,904 520.00 574.41 542.50 116A 3 Chuck, roll, lxl, neck/off 94 348,081 322.00 375.00 359.03 116B 1 Chuck, chuck tender (IM) 63 181,291 223.23 279.00 259.91 3 Chuck roll, retail ready 34 329,181 384.00 414.00 399.83 116G 4 Chuck, flap (IM) 45 111,235 457.31 547.00 502.88 120 1 Brisket, deckle-off, bnls 107 416,414 280.00 345.00 298.04 120A 3 Brisket, point/off, bnls 23 46,981 484.00 593.00 499.36 123A 3 Short Plate, short rib 70 244,134 392.77 531.50 443.53 130 4 Chuck, short rib 67 118,670 280.00 365.00 324.65 160 1 Round, bone-in 8 4,864 219.50 235.25 229.31 161 1 Round, boneless 167A 4 Round, knuckle, peeled 114 363,008 244.39 290.37 267.93 168 1 Round, top inside round 39 184,866 240.00 285.00 243.75 168 3 Round, top inside round 88 529,840 238.00 282.05 256.44 169 5 Round, top inside, denuded 50 194,217 278.00 316.76 289.66 169A 5 Round, top inside, cap off 25 193,528 325.14 371.00 331.29 3 Round, top inside, side off 170 1 Round, bottom gooseneck 12 10,887 218.00 265.25 250.84 171B 3 Round, outside round 82 430,804 226.48 277.50 262.97 171C 3 Round, eye of round (IM) 133 642,518 244.17 277.25 256.08 174 3 Loin, short loin, 0x1 77 818,208 445.00 580.00 467.72 175 3 Loin, strip loin, 1x1 19 329,346 376.30 445.00 390.35 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 101 328,396 480.00 551.50 505.32 184 1 Loin, top butt, bnls, heavy 11 11,235 320.03 353.00 338.22 184 3 Loin, top butt, boneless 93 485,238 318.94 371.25 332.73 184B 3 Loin, top butt, CC (IM) 41 765,679 450.64 517.00 455.57 185A 4 Loin, bottom sirloin, flap 82 533,845 450.19 549.25 473.92 185B 1 Loin, ball-tip, bnls, heavy 61 614,629 235.00 267.50 247.20 185C 1 Loin, sirloin, tri-tip (IM) 56 183,804 310.05 369.65 318.99 185D 4 Loin, tri-tip, pld (IM) 28 29,584 441.06 520.00 454.38 189A 4 Loin, tndrloin, trmd, heavy 70 252,800 1400.00 1510.00 1428.98 191A 4 Loin, butt tender, trimmed 13 27,442 1221.00 1450.00 1342.19 193 4 Flank, flank steak (IM) 66 150,783 417.65 510.50 449.38 -------------------------------------------------------------------------------- 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 39 57,247 591.11 649.67 621.90 112A 3 Rib, ribeye, bnls, light 29 79,303 612.00 742.00 633.48 112A 3 Rib, ribeye, bnls, heavy 38 25,793 649.15 729.25 685.23 113C 1 Chuck, semi-bnls, neck/off 8 43,488 225.00 246.17 226.89 114 1 Chuck, shoulder clod 29 198,680 216.75 245.00 236.16 114A 3 Chuck, shoulder clod, trmd 31 207,532 229.37 260.00 241.25 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 30 18,501 472.71 530.00 497.91 116A 3 Chuck, roll, lxl, neck/off 73 390,381 281.16 360.00 327.43 116B 1 Chuck, chuck tender (IM) 22 79,081 250.00 275.75 258.94 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 40 83,898 340.00 446.44 366.49 120 1 Brisket, deckle-off, bnls 40 160,481 273.76 320.00 288.48 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 16 35,123 399.50 505.25 432.73 130 4 Chuck, short rib 25 25,976 270.00 365.00 298.02 160 1 Round, bone-in 161 1 Round, boneless 167A 4 Round, knuckle, peeled 30 88,981 243.23 298.00 272.68 168 1 Round, top inside round 3 2,540 254.78 263.00 257.70 168 3 Round, top inside round 29 117,753 238.00 275.75 253.38 169 5 Round, top inside, denuded 10 68,446 282.00 310.25 289.92 169A 5 Round, top inside, cap off 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 11 24,135 205.00 256.00 219.80 171B 3 Round, outside round 22 117,816 239.48 280.75 263.87 171C 3 Round, eye of round (IM) 46 176,372 246.58 277.75 255.57 174 3 Loin, short loin, 0x1 43 383,489 320.96 405.16 336.51 175 3 Loin, strip loin, 1x1 9 73,240 275.00 319.00 285.61 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 61 258,179 337.00 391.98 344.51 184 1 Loin, top butt, bnls, heavy 8 3,232 330.50 341.52 335.44 184 3 Loin, top butt, boneless 32 70,673 305.00 365.75 344.03 184B 3 Loin, top butt, CC (IM) 0 0 185A 4 Loin, bottom sirloin, flap 23 152,056 440.00 505.00 452.39 185B 1 Loin, ball-tip, bnls, heavy 10 19,618 242.12 260.00 254.82 185C 1 Loin, sirloin, tri-tip (IM) 17 69,345 221.22 300.00 240.77 185D 4 Loin, tri-tip, pld (IM) 9 22,686 315.00 415.75 337.32 189A 4 Loin, tndrloin, trmd, heavy 35 28,202 970.00 1149.00 1033.14 191A 4 Loin, butt tender, trimmed 18 32,744 973.00 1052.00 993.92 193 4 Flank, flank steak (IM) 24 41,138 435.00 471.00 446.62 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 11 112,587 124.00 154.25 131.07 121D 4 Plate, Inside Skirt (IM) 70 234,369 429.00 487.25 451.58 121C 4 Plate, Outside Skirt (IM) 59 73,051 540.00 676.75 603.94 121E 6 Outside Skirt, pld (IM) 24 45,836 870.00 920.00 882.93 Cap, Wedge Meat & (IM) Lean 92 616,046 228.00 285.50 263.32 Pectoral Meat 89 348,566 240.31 289.85 266.85 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 47 288,613 170.00 221.50 193.35 Ground Beef 75% 16 108,849 189.09 223.00 199.97 Ground Beef 81% 120 620,279 188.72 235.30 210.35 Ground Beef 85% Ground Beef 90% Ground Beef 93% 31 138,358 291.26 337.00 312.26 Ground Beef Chuck 80% 30 154,434 190.50 236.00 215.37 Ground Beef Round 85% 16 63,806 246.26 278.00 253.74 Ground Beef Sirloin 90% 8 11,124 307.86 326.00 325.68 -------------------------------------------------------------------------------- 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% 54 536,174 181.61 231.00 193.39 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 6 32,640 292.58 321.76 296.83 Blended Ground Beef Chuck 80% 4 47,840 210.23 230.00 227.61 Blended Ground Beef Round 85% 5 22,720 256.11 265.00 256.40 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 71 2,234,661 88.05 106.00 93.37 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 .