LM_XB459 Des Moines, IA Fri, Feb 21, 2020 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 323.07 305.44 Primal Chuck 167.59 168.61 Primal Round 177.88 179.80 Primal Loin 266.95 260.27 Primal Brisket 171.78 171.99 Primal Short Plate 147.37 147.37 Primal Flank 113.92 113.08 -------------------------------------------------------------------------------- WEEKLY CUTOUT VALUE SUMMARY CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/21 51 13 19 14 205.09 201.70 02/20 134 17 8 19 204.50 201.60 02/19 115 35 5 26 205.57 201.76 02/18 63 23 11 31 206.13 203.73 02/17 68 14 4 13 207.26 206.18 -------------------------------------------------------------------------------- WEEKLY AVERAGE 205.71 202.99 CHANGE FROM PRIOR WEEK (1.81) (1.62) -------------------------------------------------------------------------------- CHOICE/SELECT SPREAD: 2.72 TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 683 -------------------------------------------------------------------------------- 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 430.56 loads 17,222,227 pounds Select Cuts 101.44 loads 4,057,431 pounds Trimmings 46.71 loads 1,868,404 pounds Ground Beef 104.10 loads 4,163,856 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 95 857,973 601.30 678.00 627.02 112A 3 Rib, ribeye, bnls, light 43 306,373 680.00 810.00 718.00 112A 3 Rib, ribeye, bnls, heavy 123 711,403 655.00 780.00 671.96 113C 1 Chuck, semi-bnls, neck/off 24 128,876 223.00 257.25 225.62 114 1 Chuck, shoulder clod 36 91,068 204.00 229.00 213.52 114A 3 Chuck, shoulder clod, trmd 89 517,217 205.18 243.00 219.57 114D 3 Chuck, clod, top blade 20 30,699 300.00 338.00 308.61 114E 3 Chuck, clod, arm roast 45 224,438 290.00 375.00 315.09 114F 5 Chuck, clod tender (IM) 25 25,035 391.00 431.08 412.12 116A 3 Chuck, roll, lxl, neck/off 143 730,657 240.50 288.75 260.08 116B 1 Chuck, chuck tender (IM) 100 371,858 240.00 283.50 248.85 3 Chuck roll, retail ready 21 258,523 280.00 307.50 293.69 116G 4 Chuck, flap (IM) 42 89,825 434.57 534.25 473.40 120 1 Brisket, deckle-off, bnls 136 1,631,056 235.00 283.75 244.47 120A 3 Brisket, point/off, bnls 21 27,986 357.00 448.00 396.02 123A 3 Short Plate, short rib 55 235,820 325.97 555.25 389.59 130 4 Chuck, short rib 74 240,494 313.00 390.00 330.75 160 1 Round, bone-in 13 9,045 226.00 234.25 230.47 161 1 Round, boneless 167A 4 Round, knuckle, peeled 164 814,037 240.00 288.50 249.16 168 1 Round, top inside round 64 621,864 218.00 241.29 222.57 168 3 Round, top inside round 87 424,750 220.76 257.00 233.79 169 5 Round, top inside, denuded 48 190,930 259.00 292.00 268.72 169A 5 Round, top inside, cap off 23 144,214 293.00 329.00 303.49 3 Round, top inside, side off 170 1 Round, bottom gooseneck 18 29,592 208.00 237.98 216.88 171B 3 Round, outside round 114 989,419 207.94 246.00 219.44 171C 3 Round, eye of round (IM) 173 822,794 245.00 298.50 256.46 174 3 Loin, short loin, 0x1 91 805,961 470.00 586.00 487.19 175 3 Loin, strip loin, 1x1 19 351,549 430.00 508.28 440.55 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 177 1,290,182 529.00 680.00 543.39 184 1 Loin, top butt, bnls, heavy 14 16,510 280.00 305.20 287.91 184 3 Loin, top butt, boneless 124 511,856 277.00 330.00 289.82 184B 3 Loin, top butt, CC (IM) 16 258,284 393.00 418.00 396.37 185A 4 Loin, bottom sirloin, flap 65 555,212 485.00 605.25 500.58 185B 1 Loin, ball-tip, bnls, heavy 49 300,273 240.69 280.00 248.93 185C 1 Loin, sirloin, tri-tip (IM) 31 165,502 280.00 351.00 287.42 185D 4 Loin, tri-tip, pld (IM) 23 71,876 400.00 488.00 429.84 189A 4 Loin, tndrloin, trmd, heavy 170 670,097 920.00 1126.50 938.71 191A 4 Loin, butt tender, trimmed 15 83,056 896.15 960.95 905.20 193 4 Flank, flank steak (IM) 71 181,165 471.00 535.50 491.02 -------------------------------------------------------------------------------- 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 20 69,810 554.00 643.50 565.40 112A 3 Rib, ribeye, bnls, light 27 161,032 619.00 738.73 634.10 112A 3 Rib, ribeye, bnls, heavy 72 108,220 640.00 739.63 664.21 113C 1 Chuck, semi-bnls, neck/off 10 18,869 219.55 240.00 223.44 114 1 Chuck, shoulder clod 14 128,171 205.00 219.70 207.93 114A 3 Chuck, shoulder clod, trmd 23 39,620 219.86 244.75 226.33 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 24 27,145 369.85 411.00 377.48 116A 3 Chuck, roll, lxl, neck/off 67 266,353 248.79 285.00 258.13 116B 1 Chuck, chuck tender (IM) 19 33,898 237.00 260.00 246.88 3 Chuck roll, retail ready 116G 4 Chuck, flap (IM) 29 56,122 369.57 456.29 396.57 120 1 Brisket, deckle-off, bnls 56 526,917 235.00 279.99 238.10 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 13 28,137 363.67 531.00 416.61 130 4 Chuck, short rib 21 78,610 280.00 366.50 305.16 160 1 Round, bone-in 161 1 Round, boneless 167A 4 Round, knuckle, peeled 43 57,586 240.00 286.00 255.85 168 1 Round, top inside round 8 12,391 229.90 235.00 234.08 168 3 Round, top inside round 44 376,787 220.76 251.00 232.19 169 5 Round, top inside, denuded 9 9,003 265.00 298.50 271.41 169A 5 Round, top inside, cap off 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 16 54,463 206.69 240.74 210.80 171B 3 Round, outside round 28 100,802 216.79 244.75 225.86 171C 3 Round, eye of round (IM) 49 140,073 249.00 290.50 258.36 174 3 Loin, short loin, 0x1 30 141,173 456.70 525.00 464.87 175 3 Loin, strip loin, 1x1 6 15,147 385.00 434.00 407.32 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 59 293,716 471.75 549.75 489.54 184 1 Loin, top butt, bnls, heavy 18 98,741 255.00 305.00 267.18 184 3 Loin, top butt, boneless 50 109,985 281.00 325.00 293.86 184B 3 Loin, top butt, CC (IM) 0 0 185A 4 Loin, bottom sirloin, flap 20 74,708 485.65 551.14 493.23 185B 1 Loin, ball-tip, bnls, heavy 14 22,215 235.00 276.00 250.86 185C 1 Loin, sirloin, tri-tip (IM) 26 63,017 246.00 320.00 274.27 185D 4 Loin, tri-tip, pld (IM) 3 11,382 392.50 445.75 396.57 189A 4 Loin, tndrloin, trmd, heavy 42 257,092 893.00 1000.75 913.37 191A 4 Loin, butt tender, trimmed 10 17,022 900.00 930.00 919.20 193 4 Flank, flank steak (IM) 20 33,113 471.00 514.77 483.96 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Frozen 5 59,200 100.00 140.00 122.56 121D 4 Plate, Inside Skirt (IM) 56 472,887 375.00 437.50 394.19 121C 4 Plate, Outside Skirt (IM) 68 144,309 575.00 705.50 602.71 121E 6 Outside Skirt, pld (IM) 30 59,807 840.00 937.00 884.71 Cap, Wedge Meat & (IM) Lean 103 587,929 230.46 280.30 244.34 Pectoral Meat 85 568,255 220.00 283.00 229.51 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 74 495,632 140.00 189.75 151.72 Ground Beef 75% 4 28,420 154.18 185.00 163.05 Ground Beef 81% 156 805,522 160.00 218.00 177.37 Ground Beef 85% Ground Beef 90% Ground Beef 93% 42 237,392 276.21 318.50 303.32 Ground Beef Chuck 80% 35 262,984 170.00 219.25 186.70 Ground Beef Round 85% 23 43,016 235.00 261.07 248.57 Ground Beef Sirloin 90% 10 11,238 294.99 321.00 316.69 -------------------------------------------------------------------------------- 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% 96 1,258,947 164.00 220.00 182.98 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 11 21,844 288.82 323.10 294.38 Blended Ground Beef Chuck 80% 3 9,240 176.23 202.76 182.98 Blended Ground Beef Round 85% 5 11,720 249.11 254.00 249.44 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 66 1,868,404 47.00 98.00 59.85 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 .