LM_XB459
Des Moines, IA Fri, Jan 04, 2013 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 267.78 242.50
Primal Chuck 165.86 166.53
Primal Round 175.05 173.10
Primal Loin 264.86 222.34
Primal Brisket 135.97 134.87
Primal Short Plate 130.99 135.34
Primal Flank 103.11 98.04
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WEEKLY CUTOUT VALUE SUMMARY
CHOICE SELECT
Date Choice Select Trim Grinds Total 600-900 600-900
01/04 94 50 21 31 194.26 182.22
01/03 107 62 20 22 194.91 183.28
01/02 58 48 8 34 193.94 182.62
01/01
12/31 77 55 13 29 194.15 181.05
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WEEKLY AVERAGE 194.32 182.29
CHANGE FROM PRIOR WEEK 0.32 2.63
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CHOICE/SELECT SPREAD: 12.02
TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 730
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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 336.65 loads 13,465,978 pounds
Select Cuts 215.82 loads 8,632,716 pounds
Trimmings 61.80 loads 2,472,147 pounds
Ground Beef 115.92 loads 4,636,722 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 107 140,309 510.00 584.00 546.85
112A 3 Rib, ribeye, bnls, light 83 887,732 550.00 666.00 585.57
112A 3 Rib, ribeye, bnls, heavy 253 816,105 537.88 664.00 573.91
113C 1 Chuck, semi-bnls, neck/off 22 98,310 207.44 225.00 211.79
114 1 Chuck, shoulder clod 44 133,063 205.00 218.50 208.89
114A 3 Chuck, shoulder clod, trmd 191 1,254,399 201.62 238.11 216.38
114D 3 Chuck, clod, top blade 52 185,319 255.00 293.00 267.08
114E 3 Chuck, clod, arm roast 39 87,079 249.77 285.00 267.32
114F 5 Chuck, clod tender (IM) 38 74,710 262.00 355.00 285.80
115 1 Chuck, 2-piece, boneless 16 23,610 218.00 250.00 233.63
116A 3 Chuck, roll, lxl, neck/off 235 1,073,661 228.00 267.60 244.47
116B 1 Chuck, chuck tender (IM) 87 202,626 220.00 250.00 232.46
3 Chuck roll, retail ready 19 170,958 256.00 275.00 269.36
120 1 Brisket, deckle-off, bnls 232 1,011,138 190.72 223.00 208.00
120A 3 Brisket, point/off, bnls 67 74,063 349.40 387.00 357.33
123A 3 Short Plate, short rib 139 182,221 288.00 390.00 368.95
130 4 Chuck, short rib 122 177,513 229.24 285.00 262.21
160 1 Round, bone-in 18 26,313 204.00 236.00 209.79
161 1 Round, boneless 14 30,319 214.00 234.89 222.80
3 Round, bnls/peeled heel-out 10 12,286 231.00 257.00 239.92
167A 4 Round, knuckle, peeled 239 648,479 220.00 255.00 237.12
168 1 Round, top inside round 159 383,379 212.00 235.00 222.44
168 3 Round, top inside round 121 1,163,352 216.00 248.00 228.01
169 5 Round, top inside, denuded 55 136,295 252.00 296.00 259.87
3 Round, top inside, side off 5 56,354 242.50 256.00 245.39
170 1 Round, bottom gooseneck 18 19,242 196.32 230.00 208.14
171B 3 Round, outside round 219 1,057,493 211.62 255.00 227.33
171C 3 Round, eye of round (IM) 166 279,095 233.00 269.87 251.78
174 1 Loin, short loin, 2x3 21 7,246 435.00 493.00 468.22
174 3 Loin, short loin, 0x1 88 197,838 483.00 553.00 511.94
175 3 Loin, strip loin, 1x1 21 193,116 418.92 456.00 437.62
180 1 Loin, strip, bnls, heavy
1 Loin, strip loin bnls. 1x1 41 50,071 437.40 521.00 451.97
180 3 Loin, strip, bnls, 0x1 220 602,658 488.00 551.00 503.70
184 1 Loin, top butt, bnls, heavy 59 36,130 300.00 347.64 327.26
184 3 Loin, top butt, boneless 115 315,504 310.00 365.00 333.56
185A 4 Loin, bottom sirloin, flap 134 408,535 363.00 415.00 384.39
185B 1 Loin, ball-tip, bnls, heavy 79 148,023 221.00 245.00 232.76
185C 1 Loin, sirloin, tri-tip (IM) 44 69,769 257.89 345.00 310.68
185D 4 Loin, tri-tip, pld (IM) 47 46,747 375.00 445.00 409.42
189A 4 Loin, tndrloin, trmd, heavy 213 438,256 925.00 1227.00 1013.12
191A 4 Loin, butt tender, trimmed 18 12,417 961.39 1080.00 1067.56
193 4 Flank, flank steak (IM) 61 60,901 390.00 455.00 418.76
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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 64 148,809 435.00 500.00 456.42
112A 3 Rib, ribeye, bnls, light 57 157,513 496.50 536.28 512.21
112A 3 Rib, ribeye, bnls, heavy 189 511,850 485.00 537.00 506.35
113C 1 Chuck, semi-bnls, neck/off 29 72,101 204.00 220.50 212.19
114 1 Chuck, shoulder clod 37 343,625 193.00 220.00 205.70
114A 3 Chuck, shoulder clod, trmd 72 286,818 209.17 235.00 220.36
114D 3 Chuck, clod, top blade 15 28,355 258.20 351.84 264.71
114E 3 Chuck, clod, arm roast
114F 5 Chuck, clod tender (IM) 35 142,865 260.00 300.00 283.96
115 1 Chuck, 2-piece, boneless
116A 3 Chuck, roll, lxl, neck/off 135 834,133 223.39 263.00 238.43
116B 1 Chuck, chuck tender (IM) 47 131,692 223.81 240.50 228.88
3 Chuck roll, retail ready
120 1 Brisket, deckle-off, bnls 67 573,323 196.11 220.23 204.98
120A 3 Brisket, point/off, bnls 11 10,145 300.00 360.00 341.50
123A 3 Short Plate, short rib 30 57,421 268.00 386.00 344.40
130 4 Chuck, short rib 64 129,702 214.20 285.00 263.66
160 1 Round, bone-in 6 7,012 203.75 220.07 212.46
161 1 Round, boneless 11 12,480 214.00 227.00 222.28
3 Round, bnls/peeled heel-out 6 5,381 190.72 257.00 220.95
167A 4 Round, knuckle, peeled 75 282,241 214.69 245.00 231.05
168 1 Round, top inside round 50 201,326 202.64 230.00 217.18
168 3 Round, top inside round 55 216,056 212.79 245.00 230.69
169 5 Round, top inside, denuded 19 26,556 255.00 273.00 266.43
3 Round, top inside, side off
170 1 Round, bottom gooseneck 19 177,718 194.00 230.00 201.04
171B 3 Round, outside round 88 542,544 215.00 247.80 223.14
171C 3 Round, eye of round (IM) 84 183,459 220.72 256.00 245.59
174 1 Loin, short loin, 2x3 5 1,585 360.00 377.00 370.14
174 3 Loin, short loin, 0x1 88 245,598 385.14 441.00 408.65
175 3 Loin, strip loin, 1x1 8 51,098 315.00 360.00 328.20
180 1 Loin, strip, bnls, heavy
1 Loin, strip loin bnls. 1x1 20 13,164 359.00 386.00 371.01
180 3 Loin, strip, bnls, 0x1 118 381,929 366.59 426.50 393.19
184 1 Loin, top butt, bnls, heavy 43 262,851 240.88 284.00 258.92
184 3 Loin, top butt, boneless 100 271,160 256.59 318.00 282.09
185A 4 Loin, bottom sirloin, flap 37 337,084 355.65 401.66 374.86
185B 1 Loin, ball-tip, bnls, heavy 66 231,723 209.00 243.00 227.03
185C 1 Loin, sirloin, tri-tip (IM) 57 329,226 263.17 299.89 278.58
185D 4 Loin, tri-tip, pld (IM) 11 9,733 364.00 395.00 370.14
189A 4 Loin, tndrloin, trmd, heavy 98 155,484 810.00 957.00 840.02
191A 4 Loin, butt tender, trimmed 34 36,788 778.50 838.50 799.11
193 4 Flank, flank steak (IM) 35 86,975 374.21 447.00 385.49
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CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle
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124 4 Rib, Back Ribs, Fresh
124 4 Rib, Back Ribs, Frozen 48 103,858 80.00 125.25 94.71
121D 4 Plate, Inside Skirt (IM) 104 236,534 339.00 385.00 352.56
121C 4 Plate, Outside Skirt (IM) 92 216,455 439.00 505.24 461.54
121E 6 Outside Skirt, pld (IM) 24 38,241 558.30 675.00 591.15
Cap, Wedge Meat & (IM) Lean 208 723,814 240.00 274.20 258.58
Pectoral Meat 109 180,337 248.84 292.00 263.81
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GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
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Ground Beef 73% 144 1,388,523 140.80 187.00 159.64
Ground Beef 75% 18 153,760 161.46 203.20 170.11
Ground Beef 81% 155 693,109 180.00 234.24 211.52
Ground Beef 85%
Ground Beef 90% 13 4,164 221.00 275.00 270.49
Ground Beef 93% 65 348,947 250.00 281.50 268.77
Ground Beef Chuck 80% 75 430,780 190.00 244.75 219.80
Ground Beef Round 85% 69 225,603 206.32 245.00 234.29
Ground Beef Sirloin 90% 12 38,291 266.10 292.00 283.77
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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% 26 183,162 161.00 182.00 170.33
Blended Ground Beef 75%
Blended Ground Beef 81% 39 260,771 187.90 235.00 205.07
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93% 32 323,675 212.93 285.00 247.68
Blended Ground Beef Chuck 80% 28 187,268 198.50 242.30 204.82
Blended Ground Beef Round 85% 28 93,147 212.10 249.60 222.71
Blended Ground Beef Sirloin 90% 13 81,480 251.50 302.00 252.11
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BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
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Fresh 50% lean trimmings 87 2,219,647 72.85 80.00 75.50
Frozen 50% lean trimmings 7 252,500 72.00 83.00 77.83
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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.lgmn@usda.gov
www.ams.usda.gov/mnreports/lm_xb459.txt
1600C
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Boxed Beef Cutout & Cuts - Negotiated Sales
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