LM_XB459 ***Correction on IMPS only***
Des Moines, IA Fri, Oct 12, 2012 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 287.21 241.74
Primal Chuck 165.53 157.73
Primal Round 170.76 167.31
Primal Loin 245.85 217.76
Primal Brisket 135.79 134.17
Primal Short Plate 125.07 130.31
Primal Flank 107.74 99.73
--------------------------------------------------------------------------------
WEEKLY CUTOUT VALUE SUMMARY
CHOICE SELECT
Date Choice Select Trim Grinds Total 600-900 600-900
10/12 66 55 7 21 191.67 177.04
10/11 114 70 19 41 191.31 177.32
10/10 138 121 24 59 190.98 176.92
10/09 112 68 16 42 191.20 177.29
10/08 67 40 10 21 190.57 176.42
--------------------------------------------------------------------------------
WEEKLY AVERAGE 191.15 177.00
CHANGE FROM PRIOR WEEK 0.81 0.27
--------------------------------------------------------------------------------
CHOICE/SELECT SPREAD: 14.15
TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 1110
-- ------------------------------------------------------------------------------
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 496.28 loads 19,851,367 pounds
Select Cuts 354.99 loads 14,199,788 pounds
Trimmings 75.03 loads 3,001,347 pounds
Ground Beef 183.78 loads 7,351,322 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 115 489,144 570.00 671.00 592.12
112A 3 Rib, ribeye, bnls, light 64 219,115 666.00 745.00 681.22
112A 3 Rib, ribeye, bnls, heavy 255 651,966 620.00 705.00 654.66
113C 1 Chuck, semi-bnls, neck/off 31 135,752 200.00 240.00 220.12
114 1 Chuck, shoulder clod 80 387,039 189.59 215.00 197.85
114A 3 Chuck, shoulder clod, trmd 241 2,388,705 199.00 227.25 207.88
114D 3 Chuck, clod, top blade 43 76,542 260.00 300.00 278.91
114E 3 Chuck, clod, arm roast 62 252,061 235.00 275.00 255.25
114F 5 Chuck, clod tender (IM) 63 110,647 310.00 392.00 334.86
115 1 Chuck, 2-piece, boneless 27 43,247 212.00 248.00 234.36
116A 3 Chuck, roll, lxl, neck/off 204 938,114 279.82 327.00 302.18
116B 1 Chuck, chuck tender (IM) 113 291,539 221.00 255.17 234.19
3 Chuck roll, retail ready 30 263,171 287.50 343.00 328.58
120 1 Brisket, deckle-off, bnls 269 1,301,390 202.99 240.00 212.91
120A 3 Brisket, point/off, bnls 65 52,293 341.00 384.50 363.56
123A 3 Short Plate, short rib 113 214,262 285.00 385.00 338.90
130 4 Chuck, short rib 149 343,786 195.00 251.00 232.13
160 1 Round, bone-in 23 71,941 201.17 233.50 210.92
161 1 Round, boneless 16 32,779 212.00 228.25 219.53
3 Round, bnls/peeled heel-out 13 13,671 215.00 248.00 236.13
167A 4 Round, knuckle, peeled 300 1,168,075 222.88 260.00 240.68
168 1 Round, top inside round 192 744,430 192.75 220.00 201.94
168 3 Round, top inside round 161 1,770,464 204.00 230.00 213.05
169 5 Round, top inside, denuded 89 284,378 238.65 272.00 247.28
3 Round, top inside, side off 16 395,291 219.50 237.00 222.22
170 1 Round, bottom gooseneck 34 48,559 199.00 232.00 213.50
171B 3 Round, outside round 211 1,466,308 223.79 264.60 239.02
171C 3 Round, eye of round (IM) 202 546,121 240.00 279.60 258.35
174 1 Loin, short loin, 2x3 26 14,825 420.00 463.00 430.58
174 3 Loin, short loin, 0x1 101 233,806 469.00 527.50 489.33
175 3 Loin, strip loin, 1x1 17 72,829 406.00 439.62 413.41
180 1 Loin, strip, bnls, heavy 4 3,917 375.00 397.00 379.34
1 Loin, strip loin bnls. 1x1 60 77,547 427.00 467.00 440.30
180 3 Loin, strip, bnls, 0x1 270 682,321 474.00 535.00 499.25
184 1 Loin, top butt, bnls, heavy 70 55,359 280.00 316.00 295.88
184 3 Loin, top butt, boneless 169 720,715 295.50 331.00 310.97
185A 4 Loin, bottom sirloin, flap 230 1,356,824 310.00 376.00 332.06
185B 1 Loin, ball-tip, bnls, heavy 102 222,769 218.00 251.00 233.68
185C 1 Loin, sirloin, tri-tip (IM) 58 139,637 240.00 282.00 257.33
185D 4 Loin, tri-tip, pld (IM) 71 99,626 333.00 370.62 352.24
189A 4 Loin, tndrloin, trmd, heavy 208 691,259 950.00 1119.00 978.67
191A 4 Loin, butt tender, trimmed 19 7,979 940.00 995.00 973.74
193 4 Flank, flank steak (IM) 87 112,353 458.00 515.00 476.92
--------------------------------------------------------------------------------
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 99 244,801 450.00 507.16 470.41
112A 3 Rib, ribeye, bnls, light 56 183,640 489.21 602.00 527.70
112A 3 Rib, ribeye, bnls, heavy 223 791,625 489.21 561.90 524.24
113C 1 Chuck, semi-bnls, neck/off 57 166,691 200.36 240.00 211.67
114 1 Chuck, shoulder clod 60 365,950 190.00 215.15 194.41
114A 3 Chuck, shoulder clod, trmd 143 1,440,781 195.50 230.00 204.52
114D 3 Chuck, clod, top blade 10 43,040 260.07 305.29 264.53
114E 3 Chuck, clod, arm roast
114F 5 Chuck, clod tender (IM) 38 63,922 274.00 325.00 295.33
115 1 Chuck, 2-piece, boneless
116A 3 Chuck, roll, lxl, neck/off 226 1,471,258 242.00 280.00 258.53
116B 1 Chuck, chuck tender (IM) 64 226,894 214.00 249.00 223.31
3 Chuck roll, retail ready
120 1 Brisket, deckle-off, bnls 94 690,648 204.00 227.00 209.46
120A 3 Brisket, point/off, bnls 10 10,507 345.00 381.00 367.52
123A 3 Short Plate, short rib 30 52,573 272.17 356.00 303.24
130 4 Chuck, short rib 58 174,696 195.79 245.00 227.43
160 1 Round, bone-in 8 8,227 199.98 209.00 207.21
161 1 Round, boneless 23 34,266 209.98 229.25 219.89
3 Round, bnls/peeled heel-out 10 9,171 215.00 248.00 243.61
167A 4 Round, knuckle, peeled 131 405,162 228.00 252.73 236.91
168 1 Round, top inside round 88 443,821 194.96 224.04 201.29
168 3 Round, top inside round 93 534,958 202.73 225.00 211.62
169 5 Round, top inside, denuded 25 54,957 239.00 252.00 245.27
3 Round, top inside, side off
170 1 Round, bottom gooseneck 21 40,875 199.00 220.00 206.76
171B 3 Round, outside round 144 755,436 219.00 254.00 228.14
171C 3 Round, eye of round (IM) 114 341,011 224.98 256.00 239.33
174 1 Loin, short loin, 2x3 4 1,436 360.00 375.00 368.30
174 3 Loin, short loin, 0x1 105 198,558 400.00 443.00 420.70
175 3 Loin, strip loin, 1x1 18 82,934 309.00 361.00 315.15
180 1 Loin, strip, bnls, heavy 0 0
1 Loin, strip loin bnls. 1x1 25 19,101 345.00 420.00 367.00
180 3 Loin, strip, bnls, 0x1 165 855,736 339.21 421.00 364.78
184 1 Loin, top butt, bnls, heavy 43 103,929 240.00 280.00 253.97
184 3 Loin, top butt, boneless 108 393,680 249.50 290.00 264.98
185A 4 Loin, bottom sirloin, flap 76 894,916 302.00 355.00 322.28
185B 1 Loin, ball-tip, bnls, heavy 99 565,894 213.53 247.00 225.66
185C 1 Loin, sirloin, tri-tip (IM) 41 131,006 234.87 272.80 248.40
185D 4 Loin, tri-tip, pld (IM) 15 29,631 331.50 376.00 339.15
189A 4 Loin, tndrloin, trmd, heavy 122 403,293 834.21 1061.00 866.26
191A 4 Loin, butt tender, trimmed 35 61,843 820.00 900.64 846.69
193 4 Flank, flank steak (IM) 50 122,074 401.00 481.00 424.58
--------------------------------------------------------------------------------
CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle
--------------------------------------------------------------------------------
124 4 Rib, Back Ribs, Fresh
124 4 Rib, Back Ribs, Frozen 44 77,810 92.62 133.00 108.98
121D 4 Plate, Inside Skirt (IM) 118 366,428 320.00 364.00 339.51
121C 4 Plate, Outside Skirt (IM) 79 154,592 475.01 590.00 532.19
121E 6 Outside Skirt, pld (IM) 23 19,190 827.40 910.00 867.68
Cap, Wedge Meat & (IM) Lean 229 931,122 229.00 279.50 251.29
Pectoral Meat 149 436,598 232.00 282.50 251.44
--------------------------------------------------------------------------------
GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
--------------------------------------------------------------------------------
Ground Beef 73% 195 1,880,398 140.00 170.00 148.72
Ground Beef 75% 19 250,435 150.00 166.00 158.13
Ground Beef 81% 254 1,673,870 161.00 213.50 180.86
Ground Beef 85%
Ground Beef 90% 18 4,919 221.00 253.00 250.26
Ground Beef 93% 90 358,487 235.81 267.50 247.37
Ground Beef Chuck 80% 120 909,441 176.30 203.00 187.16
Ground Beef Round 85% 83 430,350 200.00 230.51 216.85
Ground Beef Sirloin 90% 15 43,636 268.59 287.00 273.00
--------------------------------------------------------------------------------
BLENDED GB - STEER/HEIFER/COW SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind
--------------------------------------------------------------------------------
Blended Ground Beef 73% 34 350,606 150.00 177.00 156.93
Blended Ground Beef 75%
Blended Ground Beef 81% 51 264,403 175.50 204.10 193.12
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93% 31 202,692 224.50 280.00 247.50
Blended Ground Beef Chuck 80% 34 328,469 177.56 230.00 196.94
Blended Ground Beef Round 85% 34 256,858 195.50 239.67 214.36
Blended Ground Beef Sirloin 90% 11 50,400 237.50 324.70 245.57
--------------------------------------------------------------------------------
BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
--------------------------------------------------------------------------------
Fresh 50% lean trimmings 102 2,681,921 50.00 58.00 53.11
Frozen 50% lean trimmings 13 319,426 52.00 63.05 58.17
--------------------------------------------------------------------------------
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.lgmn@usda.gov
www.ams.usda.gov/mnreports/lm_xb459.txt
1600C
.
Boxed Beef Cutout & Cuts - Negotiated Sales
Related Articles
No matching related articles at this time.
Comments (0) Leave a comment