Weekly Boxed Beef Cutout & Cuts - Negotiated Sales

LM_XB459
Des Moines, IA Fri, Mar 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
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WEEKLY COMPOSITE PRIMAL VALUES
Primal Rib 372.92 336.99
Primal Chuck 181.14 179.20
Primal Round 182.84 185.13
Primal Loin 306.60 285.89
Primal Brisket 196.77 197.17
Primal Short Plate 165.11 165.11
Primal Flank 121.84 119.23
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WEEKLY CUTOUT VALUE SUMMARY
CHOICE SELECT
Date Choice Select Trim Grinds Total 600-900 600-900
03/15 63 15 11 13 226.99 217.34
03/14 74 17 9 18 227.70 218.76
03/13 62 28 9 19 228.24 219.28
03/12 59 12 10 16 228.22 220.35
03/11 46 14 13 10 227.36 219.63
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WEEKLY AVERAGE 227.70 219.07
CHANGE FROM PRIOR WEEK 2.76 0.93
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CHOICE/SELECT SPREAD: 8.63

TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 518
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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 303.85 loads 12,153,916 pounds
Select Cuts 86.32 loads 3,452,728 pounds
Trimmings 52.79 loads 2,111,410 pounds
Ground Beef 75.46 loads 3,018,357 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 92 685,138 688.73 756.50 705.15
112A 3 Rib, ribeye, bnls, light 50 266,188 785.00 853.79 798.77
112A 3 Rib, ribeye, bnls, heavy 142 250,777 780.00 843.85 798.91
113C 1 Chuck, semi-bnls, neck/off 18 46,825 235.00 251.75 242.80
114 1 Chuck, shoulder clod 41 140,384 205.00 229.51 217.10
114A 3 Chuck, shoulder clod, trmd 89 463,283 210.00 243.00 224.60
114D 3 Chuck, clod, top blade 20 54,295 362.22 381.07 366.06
114E 3 Chuck, clod, arm roast 49 98,052 291.38 313.49 302.84
114F 5 Chuck, clod tender (IM) 35 25,887 501.83 536.50 520.57
116A 3 Chuck, roll, lxl, neck/off 147 267,661 271.00 303.07 283.01
116B 1 Chuck, chuck tender (IM) 74 292,337 222.00 265.00 250.82
3 Chuck roll, retail ready 13 134,542 291.70 310.98 302.38
116G 4 Chuck, flap (IM) 42 63,914 536.00 573.50 560.54
120 1 Brisket, deckle-off, bnls 193 557,380 260.00 301.50 279.33
120A 3 Brisket, point/off, bnls 48 91,090 458.00 499.32 475.57
123A 3 Short Plate, short rib 75 100,390 520.02 587.25 565.64
130 4 Chuck, short rib 108 328,941 317.20 399.60 332.23
160 1 Round, bone-in 17 18,873 205.50 226.50 217.64
161 1 Round, boneless 11 7,993 222.25 230.40 229.75
167A 4 Round, knuckle, peeled 215 888,028 235.00 291.75 259.38
168 1 Round, top inside round 82 339,280 215.00 230.00 217.66
168 3 Round, top inside round 105 752,862 209.81 248.00 223.18
169 5 Round, top inside, denuded 53 201,145 248.00 282.25 262.44
169A 5 Round, top inside, cap off 34 229,759 290.15 324.96 309.28
3 Round, top inside, side off 6 72,823 235.81 261.00 247.25
170 1 Round, bottom gooseneck 25 51,190 195.33 238.00 209.38
171B 3 Round, outside round 116 666,032 202.88 257.35 232.09
171C 3 Round, eye of round (IM) 181 621,897 243.00 302.50 269.59
174 3 Loin, short loin, 0x1 63 312,364 548.00 633.25 571.62
175 3 Loin, strip loin, 1x1 19 216,372 550.00 603.15 590.19
1 Loin, strip loin bnls. 1x1 7 8,812 582.00 592.00 587.14
180 3 Loin, strip, bnls, 0x1 165 529,777 625.25 717.00 657.48
184 1 Loin, top butt, bnls, heavy 18 28,782 332.00 369.82 341.68
184 3 Loin, top butt, boneless 152 572,602 340.00 387.76 356.10
184B 3 Loin, top butt, CC (IM) 25 366,120 460.00 535.00 480.42
185A 4 Loin, bottom sirloin, flap 108 783,072 473.47 592.50 492.07
185B 1 Loin, ball-tip, bnls, heavy 57 328,714 267.00 325.00 283.39
185C 1 Loin, sirloin, tri-tip (IM) 34 118,493 315.00 375.64 329.99
185D 4 Loin, tri-tip, pld (IM) 33 30,711 432.00 581.77 477.48
189A 4 Loin, tndrloin, trmd, heavy 154 525,121 990.87 1166.50 1010.98
191A 4 Loin, butt tender, trimmed 19 30,370 891.00 990.00 912.67
193 4 Flank, flank steak (IM) 52 90,477 504.09 562.85 523.16
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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 22 43,058 598.50 671.75 610.89
112A 3 Rib, ribeye, bnls, light 49 352,117 670.00 758.87 682.04
112A 3 Rib, ribeye, bnls, heavy 44 109,697 689.50 761.75 715.53
113C 1 Chuck, semi-bnls, neck/off 9 7,729 234.50 245.00 242.87
114 1 Chuck, shoulder clod 19 66,642 203.74 229.79 220.30
114A 3 Chuck, shoulder clod, trmd 20 51,289 217.00 240.30 228.60
114D 3 Chuck, clod, top blade
114E 3 Chuck, clod, arm roast 0 0
114F 5 Chuck, clod tender (IM) 17 19,665 475.00 500.50 481.05
116A 3 Chuck, roll, lxl, neck/off 70 282,774 265.02 300.00 275.37
116B 1 Chuck, chuck tender (IM) 33 78,033 246.08 270.00 251.57
3 Chuck roll, retail ready
116G 4 Chuck, flap (IM) 34 48,384 488.71 540.97 499.67
120 1 Brisket, deckle-off, bnls 29 100,384 272.24 294.25 279.83
120A 3 Brisket, point/off, bnls
123A 3 Short Plate, short rib 23 39,996 480.00 566.00 509.17
130 4 Chuck, short rib 27 163,652 310.00 370.50 326.00
160 1 Round, bone-in
161 1 Round, boneless 3 3,850 226.00 230.00 227.97
167A 4 Round, knuckle, peeled 30 211,966 242.00 280.00 255.97
168 1 Round, top inside round 8 54,587 217.00 227.21 224.08
168 3 Round, top inside round 45 268,176 219.94 240.00 227.30
169 5 Round, top inside, denuded 6 15,109 260.00 278.50 268.27
169A 5 Round, top inside, cap off 3 1,823 297.60 305.00 303.45
3 Round, top inside, side off 0 0
170 1 Round, bottom gooseneck 15 89,253 197.06 207.93 201.07
171B 3 Round, outside round 21 54,117 239.86 259.25 249.90
171C 3 Round, eye of round (IM) 31 86,353 261.00 290.00 267.51
174 3 Loin, short loin, 0x1 36 140,516 492.00 555.79 512.25
175 3 Loin, strip loin, 1x1 5 90,334 400.50 460.50 403.67
1 Loin, strip loin bnls. 1x1
180 3 Loin, strip, bnls, 0x1 48 84,534 520.00 583.23 537.83
184 1 Loin, top butt, bnls, heavy 10 7,606 341.50 369.82 350.91
184 3 Loin, top butt, boneless 31 45,203 342.00 371.00 354.90
184B 3 Loin, top butt, CC (IM) 3 32,975 455.00 492.00 478.16
185A 4 Loin, bottom sirloin, flap 18 23,791 486.00 530.00 497.43
185B 1 Loin, ball-tip, bnls, heavy 17 46,614 254.00 290.30 270.48
185C 1 Loin, sirloin, tri-tip (IM) 11 46,207 293.60 336.45 316.75
185D 4 Loin, tri-tip, pld (IM) 13 8,788 390.53 423.35 420.42
189A 4 Loin, tndrloin, trmd, heavy 48 129,073 975.00 1098.00 996.70
191A 4 Loin, butt tender, trimmed 13 11,945 928.00 1095.25 980.37
193 4 Flank, flank steak (IM) 36 49,983 495.00 523.65 508.44
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CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle
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124 4 Rib, Back Ribs, Frozen 12 73,547 128.64 159.11 136.42
121D 4 Plate, Inside Skirt (IM) 68 338,258 430.81 504.00 459.78
121C 4 Plate, Outside Skirt (IM) 55 68,397 704.81 806.00 751.70
121E 6 Outside Skirt, pld (IM) 25 28,085 985.00 1140.00 1058.72
Cap, Wedge Meat & (IM) Lean 86 358,430 304.00 337.00 311.60
Pectoral Meat 89 196,384 296.74 346.25 324.47
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GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
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Ground Beef 73% 72 364,292 160.00 197.25 174.06
Ground Beef 75% 9 96,078 171.00 202.00 182.95
Ground Beef 81% 182 860,825 173.74 227.00 193.04
Ground Beef 85%
Ground Beef 90%
Ground Beef 93% 35 167,290 270.00 310.77 300.96
Ground Beef Chuck 80% 44 274,971 185.00 219.50 198.48
Ground Beef Round 85% 16 38,886 248.44 268.00 258.05
Ground Beef Sirloin 90% 7 10,469 306.00 306.00 306.00
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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%
Blended Ground Beef 75%
Blended Ground Beef 81% 60 675,694 175.85 212.46 182.86
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93% 7 22,020 295.07 312.76 297.41
Blended Ground Beef Chuck 80% 6 118,240 188.23 211.76 205.70
Blended Ground Beef Round 85% 4 12,900 246.11 257.00 246.90
Blended Ground Beef Sirloin 90%
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BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
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Fresh 50% lean trimmings 76 2,111,410 73.00 85.75 79.12
Frozen 50% lean trimmings 0 0
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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 e