LM_XB459
Des Moines, IA Fri, Mar 08, 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 285.87 278.14
Primal Chuck 171.98 172.11
Primal Round 171.22 170.47
Primal Loin 251.27 244.90
Primal Brisket 137.10 136.12
Primal Short Plate 136.25 139.96
Primal Flank 107.64 107.62
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WEEKLY CUTOUT VALUE SUMMARY
CHOICE SELECT
Date Choice Select Trim Grinds Total 600-900 600-900
03/08 61 25 7 29 197.28 194.93
03/07 59 29 7 23 196.90 195.09
03/06 73 32 10 26 196.08 194.80
03/05 82 40 9 27 193.87 191.52
03/04 61 24 5 22 190.96 188.08
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WEEKLY AVERAGE 195.02 192.88
CHANGE FROM PRIOR WEEK 9.53 9.05
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CHOICE/SELECT SPREAD: 2.13
TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 653
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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 336.97 loads 13,478,766 pounds
Select Cuts 149.83 loads 5,993,073 pounds
Trimmings 39.05 loads 1,562,080 pounds
Ground Beef 127.05 loads 5,081,825 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 127 363,699 516.03 605.75 562.20
112A 3 Rib, ribeye, bnls, light 56 191,573 585.00 660.06 614.60
112A 3 Rib, ribeye, bnls, heavy 236 423,130 577.00 657.00 611.68
113C 1 Chuck, semi-bnls, neck/off 32 105,474 190.00 224.00 205.39
114 1 Chuck, shoulder clod 54 171,737 200.00 225.50 211.48
114A 3 Chuck, shoulder clod, trmd 181 764,830 207.00 243.00 223.14
114D 3 Chuck, clod, top blade 44 130,863 254.00 293.00 268.43
114E 3 Chuck, clod, arm roast 49 85,042 231.62 300.00 264.13
114F 5 Chuck, clod tender (IM) 71 85,700 330.00 392.00 352.75
115 1 Chuck, 2-piece, boneless 23 29,039 215.00 256.00 237.43
116A 3 Chuck, roll, lxl, neck/off 261 1,417,125 238.24 270.21 254.46
116B 1 Chuck, chuck tender (IM) 117 242,369 229.00 264.00 243.01
3 Chuck roll, retail ready 31 377,777 255.00 287.00 272.11
120 1 Brisket, deckle-off, bnls 249 585,656 188.50 221.00 205.84
120A 3 Brisket, point/off, bnls 65 51,700 337.00 374.00 351.98
123A 3 Short Plate, short rib 127 203,610 365.00 470.00 415.22
130 4 Chuck, short rib 130 213,338 280.34 355.00 323.94
160 1 Round, bone-in 16 27,087 198.00 216.07 204.06
161 1 Round, boneless 19 20,869 194.00 239.89 214.33
3 Round, bnls/peeled heel-out 15 12,690 225.00 247.00 234.44
167A 4 Round, knuckle, peeled 265 713,158 216.00 257.00 234.71
168 1 Round, top inside round 165 416,311 188.00 220.50 204.43
168 3 Round, top inside round 140 1,060,729 199.00 230.00 216.84
169 5 Round, top inside, denuded 63 115,483 228.00 260.21 237.08
3 Round, top inside, side off 9 128,070 214.00 240.00 225.66
170 1 Round, bottom gooseneck 24 19,321 199.50 224.90 211.57
171B 3 Round, outside round 240 1,243,338 200.00 242.89 225.05
171C 3 Round, eye of round (IM) 199 405,373 225.00 261.00 243.86
174 1 Loin, short loin, 2x3 22 8,468 385.00 444.80 436.75
174 3 Loin, short loin, 0x1 97 194,225 440.00 516.00 481.37
175 3 Loin, strip loin, 1x1 30 168,065 381.00 450.00 429.77
180 1 Loin, strip, bnls, heavy 3 6,429 360.00 483.00 423.52
1 Loin, strip loin bnls. 1x1 51 57,396 407.00 521.06 455.10
180 3 Loin, strip, bnls, 0x1 220 467,615 440.00 545.00 494.55
184 1 Loin, top butt, bnls, heavy 65 132,966 295.00 332.28 307.01
184 3 Loin, top butt, boneless 144 458,272 308.01 352.89 323.63
185A 4 Loin, bottom sirloin, flap 142 316,117 360.00 431.00 388.71
185B 1 Loin, ball-tip, bnls, heavy 119 330,282 217.37 252.00 234.85
185C 1 Loin, sirloin, tri-tip (IM) 78 350,452 250.00 321.00 273.44
185D 4 Loin, tri-tip, pld (IM) 69 116,941 360.00 439.00 378.84
189A 4 Loin, tndrloin, trmd, heavy 194 308,242 853.37 1103.00 910.68
191A 4 Loin, butt tender, trimmed 19 17,689 852.00 950.00 885.39
193 4 Flank, flank steak (IM) 83 87,306 405.50 465.00 428.51
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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 55 57,242 522.53 577.00 546.93
112A 3 Rib, ribeye, bnls, light 41 112,797 558.22 642.00 606.20
112A 3 Rib, ribeye, bnls, heavy 107 157,318 562.00 635.00 593.06
113C 1 Chuck, semi-bnls, neck/off 47 94,674 190.00 232.00 216.24
114 1 Chuck, shoulder clod 41 157,265 195.00 228.00 209.47
114A 3 Chuck, shoulder clod, trmd 60 271,825 210.00 243.00 223.49
114D 3 Chuck, clod, top blade 15 16,160 258.30 305.00 261.18
114E 3 Chuck, clod, arm roast
114F 5 Chuck, clod tender (IM) 33 43,491 290.00 355.00 327.16
115 1 Chuck, 2-piece, boneless
116A 3 Chuck, roll, lxl, neck/off 106 494,863 240.00 269.90 257.43
116B 1 Chuck, chuck tender (IM) 46 76,823 224.00 255.00 240.77
3 Chuck roll, retail ready
120 1 Brisket, deckle-off, bnls 60 160,652 189.00 225.00 204.74
120A 3 Brisket, point/off, bnls 12 7,305 329.00 369.93 353.28
123A 3 Short Plate, short rib 23 41,055 390.00 460.00 429.56
130 4 Chuck, short rib 36 78,136 308.53 332.00 323.49
160 1 Round, bone-in 7 12,192 197.75 210.00 204.79
161 1 Round, boneless 15 10,095 194.00 225.50 215.48
3 Round, bnls/peeled heel-out
167A 4 Round, knuckle, peeled 72 219,061 205.00 255.00 229.72
168 1 Round, top inside round 70 250,429 192.88 220.67 205.83
168 3 Round, top inside round 70 284,831 199.00 230.00 217.60
169 5 Round, top inside, denuded 21 19,078 230.00 263.50 247.63
3 Round, top inside, side off
170 1 Round, bottom gooseneck 8 6,492 197.91 220.00 211.67
171B 3 Round, outside round 89 388,293 201.92 237.00 222.07
171C 3 Round, eye of round (IM) 78 144,447 228.00 258.00 242.03
174 1 Loin, short loin, 2x3
174 3 Loin, short loin, 0x1 82 126,369 451.62 507.00 480.68
175 3 Loin, strip loin, 1x1 6 18,873 385.00 437.00 432.66
180 1 Loin, strip, bnls, heavy 0 0
1 Loin, strip loin bnls. 1x1 17 16,664 397.00 465.00 424.49
180 3 Loin, strip, bnls, 0x1 95 209,938 430.00 535.50 487.56
184 1 Loin, top butt, bnls, heavy 38 56,933 284.00 329.50 302.73
184 3 Loin, top butt, boneless 82 267,836 288.00 335.00 312.62
185A 4 Loin, bottom sirloin, flap 40 154,716 354.00 411.00 381.77
185B 1 Loin, ball-tip, bnls, heavy 75 284,872 220.00 245.00 231.46
185C 1 Loin, sirloin, tri-tip (IM) 34 96,388 250.00 292.00 270.53
185D 4 Loin, tri-tip, pld (IM) 11 6,011 335.00 404.14 366.43
189A 4 Loin, tndrloin, trmd, heavy 91 163,199 839.00 951.00 888.27
191A 4 Loin, butt tender, trimmed 31 40,686 795.00 862.28 835.01
193 4 Flank, flank steak (IM) 51 81,991 398.00 465.00 426.70
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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 34 146,387 102.30 134.61 105.18
121D 4 Plate, Inside Skirt (IM) 138 333,441 351.00 385.70 364.22
121C 4 Plate, Outside Skirt (IM) 71 125,666 423.27 536.00 465.54
121E 6 Outside Skirt, pld (IM) 25 51,770 603.35 750.70 640.24
Cap, Wedge Meat & (IM) Lean 205 915,720 250.00 285.00 263.00
Pectoral Meat 118 352,373 250.00 290.00 257.44
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GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
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Ground Beef 73% 159 905,453 163.00 194.06 175.92
Ground Beef 75% 21 171,603 174.75 197.05 186.52
Ground Beef 81% 168 837,656 192.50 232.00 213.22
Ground Beef 85%
Ground Beef 90% 13 5,819 255.35 282.00 271.37
Ground Beef 93% 55 221,621 251.00 286.50 272.76
Ground Beef Chuck 80% 94 624,691 195.00 230.83 218.90
Ground Beef Round 85% 79 351,334 222.00 254.00 238.93
Ground Beef Sirloin 90% 12 22,104 275.00 286.00 279.96
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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% 33 357,225 163.25 195.30 174.27
Blended Ground Beef 75%
Blended Ground Beef 81% 48 292,810 186.73 228.30 204.49
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93% 37 408,254 219.81 286.70 252.37
Blended Ground Beef Chuck 80% 31 280,937 198.50 240.00 203.14
Blended Ground Beef Round 85% 47 160,466 212.10 246.61 228.31
Blended Ground Beef Sirloin 90% 19 101,400 251.50 302.00 261.56
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BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
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Fresh 50% lean trimmings 57 1,516,720 76.85 90.00 83.43
Frozen 50% lean trimmings 8 45,360 80.00 89.00 85.16
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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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