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USDA-LM: National Weekly Boxed Beef Cutout & Boxed Beef Cuts - Negotiated Sales

Des Moines, IA - Fri, Nov 10, 2017 - 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                                     377.86         332.41
 Primal Chuck                                   175.14         168.49
 Primal Round                                   177.32         175.08
 Primal Loin                                    271.23         234.23
 Primal Brisket                                 157.52         152.25
 Primal Short Plate                             129.73         129.73
 Primal Flank                                   100.97         102.16
--------------------------------------------------------------------------------
WEEKLY CUTOUT VALUE SUMMARY
                                                CHOICE         SELECT
Date  Choice Select Trim Grinds Total           600-900        600-900
11/10    48    23     3    16                   213.85         194.51
11/09    49    23    19    20                   212.74         198.30
11/08    64    41    17    17                   213.13         198.89
11/07    58    43     0    15                   212.64         197.76
11/06    53    27    15    19                   210.57         194.77
--------------------------------------------------------------------------------
WEEKLY AVERAGE                                  212.59         196.85
CHANGE FROM PRIOR WEEK                            5.76           3.35
--------------------------------------------------------------------------------
CHOICE/SELECT SPREAD:                                   15.74

TOTAL LOAD COUNT (Cuts, Trimmings, Grinds):               570
--------------------------------------------------------------------------------
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                 271.22  loads       10,848,612  pounds
 Select Cuts                 158.50  loads        6,339,826  pounds
 Trimmings                    53.79  loads        2,151,536  pounds
 Ground Beef                  86.53  loads        3,461,350  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     72    364,433   721.09   815.75   767.26
112A  3  Rib, ribeye, bnls, light       32     88,241   842.60   916.50   884.23
112A  3  Rib, ribeye, bnls, heavy      106    141,762   786.03   897.00   832.42
113C  1  Chuck, semi-bnls, neck/off     32    150,771   208.66   246.75   219.07
114   1  Chuck, shoulder clod           29    123,674   188.50   205.00   194.61
114A  3  Chuck, shoulder clod, trmd    101    850,542   198.25   227.25   204.59
114D  3  Chuck, clod, top blade         20     19,678   301.00   355.00   324.92
114E  3  Chuck, clod, arm roast         39    173,715   265.00   325.00   282.85
114F  5  Chuck, clod tender (IM)        39     25,884   370.00   405.75   383.92
116A  3  Chuck, roll, lxl, neck/off    178    940,929   280.00   340.00   304.67
116B  1  Chuck, chuck tender (IM)       94    368,526   216.15   247.25   223.23
      3  Chuck roll, retail ready       20    142,219   312.71   360.75   331.07
116G  4  Chuck, flap (IM)               41     45,042   548.00   676.75   629.42
120   1  Brisket, deckle-off, bnls     156    582,257   223.00   255.25   230.90
120A  3  Brisket, point/off, bnls       25     38,284   375.00   450.00   408.10
123A  3  Short Plate, short rib         76    119,521   464.00   510.00   487.98
130   4  Chuck, short rib              126    192,322   312.00   384.20   347.79
160   1  Round, bone-in                 11      8,071   211.25   221.25   218.36
161   1  Round, boneless                11     13,921   221.50   237.25   234.64
167A  4  Round, knuckle, peeled        206    813,027   220.72   267.25   237.78
168   1  Round, top inside round        72     92,378   200.00   240.00   226.91
168   3  Round, top inside round        92    674,409   214.00   256.50   237.17
169   5  Round, top inside, denuded     55    158,413   251.00   303.18   274.57
169A  5  Round, top inside, cap off     25    101,256   296.50   340.22   311.11
      3  Round, top inside, side off     3     54,031   237.50   267.24   255.81
170   1  Round, bottom gooseneck        20     26,360   201.00   226.75   213.65
171B  3  Round, outside round          114    694,304   207.05   238.75   223.27
171C  3  Round, eye of round (IM)      188    911,109   235.75   285.00   245.92
174   3  Loin, short loin, 0x1          56    168,026   470.00   560.75   515.27
175   3  Loin, strip loin, 1x1          19    288,717   397.58   500.75   458.16
      1  Loin, strip loin bnls. 1x1     22     17,631   450.00   542.25   487.82
180   3  Loin, strip, bnls, 0x1        152    286,951   500.00   577.25   541.32
184   1  Loin, top butt, bnls, heavy    19     19,529   241.00   291.75   260.87
184   3  Loin, top butt, boneless      122    330,183   265.25   310.75   285.20
184B  3  Loin, top butt, CC (IM)        12     21,431   394.25   435.75   417.33
185A  4  Loin, bottom sirloin, flap     97    203,260   412.24   538.00   480.89
185B  1  Loin, ball-tip, bnls, heavy    72    320,933   209.00   251.30   231.50
185C  1  Loin, sirloin, tri-tip (IM)    47    145,857   290.00   336.50   307.28
185D  4  Loin, tri-tip, pld (IM)        32     27,988   414.16   469.30   438.06
189A  4  Loin, tndrloin, trmd, heavy   143    348,207   995.45  1226.50  1100.86
191A  4  Loin, butt tender, trimmed     14     36,493   825.00  1020.00   872.11
193   4  Flank, flank steak (IM)        43     69,990   398.07   466.00   419.24
--------------------------------------------------------------------------------
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     28    187,191   590.70   787.30   642.61
112A  3  Rib, ribeye, bnls, light       28     95,578   620.33   807.25   680.15
112A  3  Rib, ribeye, bnls, heavy       53     89,026   698.13   780.25   724.45
113C  1  Chuck, semi-bnls, neck/off     15     96,877   208.66   220.00   211.51
114   1  Chuck, shoulder clod           35    200,350   178.74   211.50   192.34
114A  3  Chuck, shoulder clod, trmd     34    215,326   198.48   220.00   204.80
114D  3  Chuck, clod, top blade
114E  3  Chuck, clod, arm roast          0          0
114F  5  Chuck, clod tender (IM)        24     27,735   364.25   396.50   377.68
116A  3  Chuck, roll, lxl, neck/off     89    529,096   267.20   325.00   277.73
116B  1  Chuck, chuck tender (IM)       31     92,567   216.15   235.00   226.69
      3  Chuck roll, retail ready
116G  4  Chuck, flap (IM)               49    100,651   550.00   666.50   572.63
120   1  Brisket, deckle-off, bnls      44    410,947   191.46   246.50   224.84
120A  3  Brisket, point/off, bnls
123A  3  Short Plate, short rib         24     57,492   420.08   486.75   448.55
130   4  Chuck, short rib               30     88,780   300.07   376.75   320.50
160   1  Round, bone-in
161   1  Round, boneless                 4      1,584   230.00   230.00   230.00
167A  4  Round, knuckle, peeled         66    288,136   223.00   267.00   236.47
168   1  Round, top inside round        17     44,826   217.00   240.00   226.98
168   3  Round, top inside round        44    167,736   210.00   246.50   228.85
169   5  Round, top inside, denuded     11     19,649   263.00   282.70   268.50
169A  5  Round, top inside, cap off     14     41,176   296.50   302.75   299.07
      3  Round, top inside, side off     0          0
170   1  Round, bottom gooseneck         6      3,781   201.70   216.89   213.47
171B  3  Round, outside round           44    384,693   204.77   235.00   214.80
171C  3  Round, eye of round (IM)       61    266,053   235.75   277.15   247.76
174   3  Loin, short loin, 0x1          35    180,553   390.00   512.72   404.22
175   3  Loin, strip loin, 1x1          11     95,570   320.00   353.00   339.05
      1  Loin, strip loin bnls. 1x1
180   3  Loin, strip, bnls, 0x1         59    349,528   392.00   455.00   402.34
184   1  Loin, top butt, bnls, heavy    23    191,630   209.97   241.75   218.20
184   3  Loin, top butt, boneless       71    509,466   230.00   267.15   238.36
184B  3  Loin, top butt, CC (IM)         3        438   330.00   351.75   340.03
185A  4  Loin, bottom sirloin, flap     18     37,087   420.00   501.50   460.47
185B  1  Loin, ball-tip, bnls, heavy    26     79,544   202.90   250.25   225.34
185C  1  Loin, sirloin, tri-tip (IM)    19    141,905   225.79   290.00   257.15
185D  4  Loin, tri-tip, pld (IM)         6      3,616   348.00   371.61   354.21
189A  4  Loin, tndrloin, trmd, heavy    34     75,925   938.77  1141.00   994.58
191A  4  Loin, butt tender, trimmed     14     20,009   810.00   975.00   873.12
193   4  Flank, flank steak (IM)        16     30,867   404.00   450.37   427.15
--------------------------------------------------------------------------------
CHOICE, SELECT & UNGRADED CUTS   Fat Limitations 1-6  (IM) = Individual Muscle
--------------------------------------------------------------------------------
124   4  Rib, Back Ribs, Frozen          8     71,855    86.99   115.00    97.71
121D  4  Plate, Inside Skirt (IM)      108    555,030   332.00   396.89   353.12
121C  4  Plate, Outside Skirt (IM)      78    221,105   432.00   536.75   482.14
121E  6  Outside Skirt, pld (IM)        23     27,971   686.72   765.00   712.34
         Cap, Wedge Meat & (IM) Lean   128    621,044   265.00   310.00   283.82
         Pectoral Meat                  99    233,445   278.00   313.00   294.57
--------------------------------------------------------------------------------
GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
--------------------------------------------------------------------------------
Ground Beef 73%                         68    523,699   140.00   183.75   155.39
Ground Beef 75%                          9     61,090   155.29   171.75   168.56
Ground Beef 81%                        185  1,248,021   159.21   210.50   179.77
Ground Beef 85%
Ground Beef 90%
Ground Beef 93%                         28     87,451   277.42   316.50   302.41
Ground Beef Chuck 80%                   64    509,777   174.00   217.00   192.58
Ground Beef Round 85%                   24     82,267   238.29   269.26   261.43
Ground Beef Sirloin 90%                  4      5,703   295.00   314.00   307.08
--------------------------------------------------------------------------------
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%                 56    338,677   179.11   223.31   193.44
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%                 16     65,403   289.00   320.00   297.39
Blended Ground Beef Chuck 80%            6     17,897   181.00   202.76   189.22
Blended Ground Beef Round 85%           12     34,954   245.11   270.75   253.19
Blended Ground Beef Sirloin 90%
--------------------------------------------------------------------------------
BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
--------------------------------------------------------------------------------
Fresh 50% lean trimmings                76  1,990,056    64.33    87.09    70.05
Frozen 50% lean trimmings
--------------------------------------------------------------------------------
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
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