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

Des Moines, IA - Fri, Feb 09, 2018 - 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                                     326.23         302.61
 Primal Chuck                                   176.32         175.55
 Primal Round                                   174.68         175.00
 Primal Loin                                    267.64         257.34
 Primal Brisket                                 178.92         176.98
 Primal Short Plate                             146.20         146.20
 Primal Flank                                   116.78         116.60
--------------------------------------------------------------------------------
WEEKLY CUTOUT VALUE SUMMARY
                                                CHOICE         SELECT
Date  Choice Select Trim Grinds Total           600-900        600-900
02/09    62    20    19    32                   206.52         202.74
02/08    71    20     7     9                   208.53         203.79
02/07    60    34     6    14                   209.37         203.14
02/06    62    31     6    17                   208.43         202.73
02/05    40    22     7    16                   209.43         204.16
--------------------------------------------------------------------------------
WEEKLY AVERAGE                                  208.46         203.31
CHANGE FROM PRIOR WEEK                          (1.05)         (0.85)
--------------------------------------------------------------------------------
CHOICE/SELECT SPREAD:                                    5.15

TOTAL LOAD COUNT (Cuts, Trimmings, Grinds):               556
--------------------------------------------------------------------------------
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                 295.16  loads       11,806,589  pounds
 Select Cuts                 128.36  loads        5,134,589  pounds
 Trimmings                    45.55  loads        1,821,858  pounds
 Ground Beef                  87.29  loads        3,491,452  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    101    551,066   590.00   673.25   612.59
112A  3  Rib, ribeye, bnls, light       63    225,651   680.00   756.01   712.88
112A  3  Rib, ribeye, bnls, heavy      125    202,189   650.00   732.15   679.60
113C  1  Chuck, semi-bnls, neck/off     30    269,646   214.25   240.20   224.60
114   1  Chuck, shoulder clod           37    119,532   204.00   227.50   211.16
114A  3  Chuck, shoulder clod, trmd     93    300,759   209.13   245.00   219.60
114D  3  Chuck, clod, top blade         21     53,679   325.37   379.00   332.38
114E  3  Chuck, clod, arm roast         47    135,846   299.00   333.29   307.42
114F  5  Chuck, clod tender (IM)        51     32,382   500.00   536.00   512.44
116A  3  Chuck, roll, lxl, neck/off    129    372,533   292.00   328.29   304.36
116B  1  Chuck, chuck tender (IM)      117    435,972   223.00   258.15   232.04
      3  Chuck roll, retail ready       17    221,765   320.16   355.00   326.35
116G  4  Chuck, flap (IM)               44     53,572   542.00   598.85   569.39
120   1  Brisket, deckle-off, bnls     153    655,547   240.96   282.25   257.98
120A  3  Brisket, point/off, bnls       28     23,965   415.00   482.00   452.95
123A  3  Short Plate, short rib         70    130,224   469.00   552.00   517.82
130   4  Chuck, short rib              106    454,162   318.00   408.81   338.06
160   1  Round, bone-in                 15     10,268   210.00   231.75   222.84
161   1  Round, boneless                14     10,181   225.75   246.00   232.06
167A  4  Round, knuckle, peeled        198    800,886   231.65   268.75   242.71
168   1  Round, top inside round        62    397,522   208.00   222.00   211.25
168   3  Round, top inside round        95    513,787   210.80   235.00   217.80
169   5  Round, top inside, denuded     57    163,806   240.00   272.00   253.06
169A  5  Round, top inside, cap off     26     78,843   287.00   306.00   293.04
      3  Round, top inside, side off     4     55,201   219.40   255.00   224.19
170   1  Round, bottom gooseneck        15     53,392   190.00   235.00   205.45
171B  3  Round, outside round          141    735,455   210.82   255.00   230.73
171C  3  Round, eye of round (IM)      165    664,876   220.00   267.26   235.09
174   3  Loin, short loin, 0x1          62    599,356   457.95   521.00   468.37
175   3  Loin, strip loin, 1x1          18    115,568   383.29   465.00   409.68
      1  Loin, strip loin bnls. 1x1     12     13,649   456.00   497.00   467.26
180   3  Loin, strip, bnls, 0x1        141    383,935   490.00   551.00   509.95
184   1  Loin, top butt, bnls, heavy    19     24,187   325.00   355.00   331.85
184   3  Loin, top butt, boneless       98    357,093   332.00   377.58   347.55
184B  3  Loin, top butt, CC (IM)        26    243,532   444.00   537.79   454.27
185A  4  Loin, bottom sirloin, flap     94    643,799   470.00   546.50   491.11
185B  1  Loin, ball-tip, bnls, heavy    64    159,075   240.00   270.15   253.09
185C  1  Loin, sirloin, tri-tip (IM)    32    106,551   290.00   336.00   301.17
185D  4  Loin, tri-tip, pld (IM)        36     33,742   410.00   454.00   427.94
189A  4  Loin, tndrloin, trmd, heavy   152    648,414   915.00  1090.25   929.85
191A  4  Loin, butt tender, trimmed     29     67,121   879.00  1023.03   921.52
193   4  Flank, flank steak (IM)        47     49,273   465.00   506.75   486.79
--------------------------------------------------------------------------------
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     22     13,378   535.00   588.25   567.80
112A  3  Rib, ribeye, bnls, light       58    582,475   591.33   672.00   620.81
112A  3  Rib, ribeye, bnls, heavy       68    135,490   617.75   666.50   635.97
113C  1  Chuck, semi-bnls, neck/off     17     82,839   214.25   232.50   222.06
114   1  Chuck, shoulder clod           19     72,572   207.25   227.00   215.98
114A  3  Chuck, shoulder clod, trmd     27     94,400   202.00   237.13   221.79
114D  3  Chuck, clod, top blade
114E  3  Chuck, clod, arm roast          0          0
114F  5  Chuck, clod tender (IM)        29     26,215   459.65   520.00   491.98
116A  3  Chuck, roll, lxl, neck/off     52    198,718   285.00   325.01   306.86
116B  1  Chuck, chuck tender (IM)       32    101,571   223.00   250.51   231.05
      3  Chuck roll, retail ready
116G  4  Chuck, flap (IM)               24     24,668   546.25   579.10   561.46
120   1  Brisket, deckle-off, bnls      47    374,854   240.96   275.00   254.29
120A  3  Brisket, point/off, bnls
123A  3  Short Plate, short rib         16     46,130   445.00   536.75   468.24
130   4  Chuck, short rib               36    192,121   310.00   389.00   324.32
160   1  Round, bone-in
161   1  Round, boneless                 4      7,339   228.00   243.75   240.36
167A  4  Round, knuckle, peeled         42    130,699   231.65   262.00   243.82
168   1  Round, top inside round        20     65,536   203.00   222.00   215.22
168   3  Round, top inside round        30    194,717   210.00   230.13   217.71
169   5  Round, top inside, denuded     16     51,852   240.00   272.00   244.11
169A  5  Round, top inside, cap off     13     22,165   282.00   300.00   286.08
      3  Round, top inside, side off     0          0
170   1  Round, bottom gooseneck        21    177,732   195.00   214.64   201.82
171B  3  Round, outside round           38    142,559   222.00   250.00   231.88
171C  3  Round, eye of round (IM)       49    182,521   226.00   265.00   238.91
174   3  Loin, short loin, 0x1          51    125,797   434.00   498.81   448.38
175   3  Loin, strip loin, 1x1          14    113,920   340.00   415.00   364.98
      1  Loin, strip loin bnls. 1x1      4        847   410.00   460.00   431.29
180   3  Loin, strip, bnls, 0x1         73    196,276   422.00   479.25   441.33
184   1  Loin, top butt, bnls, heavy    21     43,169   327.97   350.00   332.24
184   3  Loin, top butt, boneless       42    105,245   319.81   370.00   344.40
184B  3  Loin, top butt, CC (IM)         5      9,677   408.93   501.75   412.08
185A  4  Loin, bottom sirloin, flap     20     93,449   450.00   531.50   467.78
185B  1  Loin, ball-tip, bnls, heavy    27     59,476   230.00   270.75   245.09
185C  1  Loin, sirloin, tri-tip (IM)    21     48,852   267.00   290.75   276.24
185D  4  Loin, tri-tip, pld (IM)         4      3,971   372.24   384.00   378.16
189A  4  Loin, tndrloin, trmd, heavy    35    183,499   915.00  1069.25   923.98
191A  4  Loin, butt tender, trimmed     11     18,454   889.64   970.28   917.40
193   4  Flank, flank steak (IM)        27     31,017   465.80   510.00   487.93
--------------------------------------------------------------------------------
CHOICE, SELECT & UNGRADED CUTS   Fat Limitations 1-6  (IM) = Individual Muscle
--------------------------------------------------------------------------------
124   4  Rib, Back Ribs, Frozen         15     59,832   108.00   135.00   113.96
121D  4  Plate, Inside Skirt (IM)       77    572,135   374.03   438.67   391.52
121C  4  Plate, Outside Skirt (IM)      52     49,595   520.00   626.75   570.43
121E  6  Outside Skirt, pld (IM)        13      8,995   800.14   855.00   814.86
         Cap, Wedge Meat & (IM) Lean   145    803,442   233.22   265.00   243.67
         Pectoral Meat                 108    288,682   257.49   287.50   275.92
--------------------------------------------------------------------------------
GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
--------------------------------------------------------------------------------
Ground Beef 73%                         79    584,387   130.00   180.75   141.86
Ground Beef 75%                          7     21,563   159.26   189.00   162.35
Ground Beef 81%                        162  1,261,403   157.00   218.50   170.62
Ground Beef 85%
Ground Beef 90%
Ground Beef 93%                         26    111,532   297.00   324.44   311.32
Ground Beef Chuck 80%                   49    402,040   149.75   210.75   174.35
Ground Beef Round 85%                   16     46,912   251.45   273.00   267.18
Ground Beef Sirloin 90%                  7      9,262   311.00   311.00   311.00
--------------------------------------------------------------------------------
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    466,207   163.00   216.78   194.27
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%                 19     77,080   305.00   349.26   314.28
Blended Ground Beef Chuck 80%            6     48,240   172.23   204.76   193.61
Blended Ground Beef Round 85%            7     37,694   255.95   300.75   268.06
Blended Ground Beef Sirloin 90%
--------------------------------------------------------------------------------
BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
--------------------------------------------------------------------------------
Fresh 50% lean trimmings                62  1,821,858    71.57    94.46    83.88
Frozen 50% lean trimmings                0          0
--------------------------------------------------------------------------------
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:  

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