LM_XB454 Des Moines, IA Mon, Apr 13, 2020 USDA Market News NATIONAL WEEKLY BOXED BEEF CUTS - Formulated Sales FOB Plant basis formulated sales for delivery within 0-21 days including sales since last report, Values reflect U.S. dollars per 100 pounds. CURRENT VOLUME - (one load equals 40,000 pounds) Choice Cuts 349.33 loads 13,973,299 pounds Select Cuts 146.79 loads 5,871,543 pounds Trimmings 274.35 loads 10,973,844 pounds Ground Beef 392.57 loads 15,702,805 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 117 518,085 528.96 703.70 627.63 112A 3 Rib, ribeye, bnls, light 37 80,485 678.00 836.80 758.52 112A 3 Rib, ribeye, bnls, heavy 211 542,309 629.00 827.96 750.13 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 45 161,605 288.46 345.17 303.47 114A 3 Chuck, shoulder clod, trmd 145 527,350 218.00 378.56 305.25 114D 3 Chuck, clod, top blade 35 51,301 311.87 381.00 329.64 114E 3 Chuck, clod, arm roast 57 153,945 384.03 461.45 406.95 114F 5 Chuck, clod tender 116A 3 Chuck, roll, lxl, neck/off 378 1,506,894 256.50 386.00 333.21 116B 1 Chuck, chuck tender 166 296,304 250.00 350.00 319.27 3 Chuck roll, retail ready 63 274,035 281.00 392.00 382.04 116G 4 Chuck, flap 8 20,128 596.53 603.82 599.92 120 1 Brisket, deckle-off, bnls 220 669,032 179.40 254.40 212.59 120A 3 Brisket, point/off, bnls 68 95,024 344.00 474.30 384.49 123A 3 Short Plate, short rib 25 21,637 206.01 395.00 258.19 130 4 Chuck, short rib 160 421,933 296.95 385.00 351.87 160 1 Round, bone-in 3 1,828 285.66 350.60 291.70 161 1 Round, boneless 5 1,569 280.53 312.00 301.94 167A 4 Round, knuckle, peeled 363 944,805 242.00 403.57 325.24 168 1 Round, top inside round 171 401,287 314.54 368.99 339.51 168 3 Round, top inside round 172 764,050 227.00 429.43 315.06 169 5 Round, top inside, denuded 93 178,801 363.97 392.00 373.09 169A 5 Round, top inside, cap off 89 355,228 309.64 468.24 416.88 3 Round, top inside, side off 13 103,236 333.50 345.94 341.45 170 1 Round, bottom gooseneck 3 1,377 315.00 327.00 321.05 171B 3 Round, outside round 261 875,602 214.00 356.04 311.45 171C 3 Round, eye of round 326 821,504 237.00 360.90 320.69 174 3 Loin, short loin, 0x1 138 516,076 515.00 617.85 588.87 175 3 Loin, strip loin, 1x1 29 124,725 521.08 606.35 541.29 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 215 766,940 584.64 720.00 666.99 184 1 Loin, top butt, bnls, heavy 51 39,589 274.62 313.00 298.69 184 3 Loin, top butt, boneless 133 245,624 255.00 340.30 310.50 184B 3 Loin, top butt, CC 10 72,952 332.00 448.13 435.06 185A 4 Loin, bottom sirloin, flap 105 302,588 401.00 554.00 499.34 185B 1 Loin, ball-tip, bnls, heavy 120 411,415 237.30 306.16 272.44 185C 1 Loin, sirloin, tri-tip 71 123,350 291.00 372.14 346.60 185D 4 Loin, tri-tip, pld 56 250,805 452.00 522.03 487.24 189A 4 Loin, tndrloin, trmd, heavy 106 106,247 565.40 892.48 675.02 191A 4 Loin, butt tender, trimmed 46 100,843 612.19 740.00 643.98 193 4 Flank, flank steak 84 185,276 448.27 520.00 472.33 -------------------------------------------------------------------------------- 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 65 54,741 540.00 654.05 590.11 112A 3 Rib, ribeye, bnls, light 71 83,871 551.20 729.00 605.13 112A 3 Rib, ribeye, bnls, heavy 127 150,671 580.00 757.22 693.37 113C 1 Chuck, semi-bnls, neck/off 58 232,403 223.00 325.00 287.32 114 1 Chuck, shoulder clod 35 47,816 247.00 332.00 288.32 114A 3 Chuck, shoulder clod, trmd 124 516,624 267.25 369.70 325.17 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 8 2,656 343.00 343.25 343.20 116A 3 Chuck, roll, lxl, neck/off 249 805,631 255.00 386.00 333.52 116B 1 Chuck, chuck tender 126 138,265 260.00 335.97 319.43 3 Chuck roll, retail ready 116G 4 Chuck, flap 120 1 Brisket, deckle-off, bnls 159 592,634 178.74 261.71 220.72 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 17 15,733 272.01 318.86 290.90 130 4 Chuck, short rib 59 165,758 297.12 368.06 321.68 160 1 Round, bone-in 161 1 Round, boneless 3 1,890 241.00 288.00 272.93 167A 4 Round, knuckle, peeled 174 337,504 305.00 371.74 325.34 168 1 Round, top inside round 137 178,792 304.47 349.60 333.71 168 3 Round, top inside round 96 210,397 255.00 327.31 308.20 169 5 Round, top inside, denuded 58 37,134 324.00 395.00 382.40 169A 5 Round, top inside, cap off 17 39,269 385.83 444.20 414.12 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,077 309.79 318.86 311.39 171B 3 Round, outside round 175 444,326 289.88 324.00 306.08 171C 3 Round, eye of round 189 339,985 298.95 349.25 319.34 174 3 Loin, short loin, 0x1 113 126,335 442.00 527.92 495.41 175 3 Loin, strip loin, 1x1 7 15,705 402.25 440.94 424.67 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 141 187,400 495.75 636.80 521.07 184 1 Loin, top butt, bnls, heavy 62 76,150 219.00 325.10 282.63 184 3 Loin, top butt, boneless 127 223,868 231.00 324.15 266.96 184B 3 Loin, top butt, CC 0 0 185A 4 Loin, bottom sirloin, flap 67 271,847 375.95 520.00 473.35 185B 1 Loin, ball-tip, bnls, heavy 45 59,071 214.38 286.17 245.29 185C 1 Loin, sirloin, tri-tip 32 89,385 218.38 338.00 310.70 185D 4 Loin, tri-tip, pld 11 13,209 396.00 453.47 423.62 189A 4 Loin, tndrloin, trmd, heavy 25 15,123 524.00 555.00 527.80 191A 4 Loin, butt tender, trimmed 17 6,799 509.00 561.87 546.60 193 4 Flank, flank steak 18 4,887 312.00 369.00 332.97 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 121D 4 Plate, Inside Skirt 142 309,660 275.26 453.88 312.90 121C 4 Plate, Outside Skirt 34 41,988 243.19 431.00 348.15 121E 6 Outside Skirt, pld 18 25,962 400.69 483.00 436.80 4 Cap and Wedge Meat 124 407,347 200.00 264.71 215.50 4 Pectoral Meat 144 251,484 225.00 322.43 258.36 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% 339 1,917,007 147.00 263.12 208.75 Ground Beef 75% 30 146,810 170.00 255.94 220.74 Ground Beef 81% 658 3,643,374 177.00 320.30 265.77 Ground Beef 85% Ground Beef 90% 139 1,999,362 258.49 336.00 261.10 Ground Beef 93% 172 625,533 264.00 352.00 333.16 Ground Beef Chuck 80% 352 2,590,251 205.00 350.40 277.21 Ground Beef Round 85% 151 835,484 230.79 361.79 279.48 Ground Beef Sirloin 90% 75 490,292 336.00 382.00 349.74 -------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind -------------------------------------------------------------------------------- Blended Ground Beef 73% 77 1,017,606 160.08 229.10 191.61 Blended Ground Beef 75% 8 45,000 233.12 243.84 234.19 Blended Ground Beef 81% 95 1,041,653 181.00 290.81 244.88 Blended Ground Beef 85% 20 252,869 226.81 351.50 265.30 Blended Ground Beef 90% Blended Ground Beef 93% 15 326,520 318.00 357.00 349.75 Blended Ground Beef Chuck 80% 15 97,223 261.00 344.06 300.06 Blended Ground Beef Round 85% 15 128,300 277.00 359.63 336.93 Blended Ground Beef Sirloin 90% 4 16,200 371.00 397.32 372.95 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 389 10,632,884 18.53 62.27 31.05 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 Livestock, Poultry & Grain Market News Division, Des Moines, IA 515-284-4460 email: desm.lpgmn@ams.usda.gov 24 Hour recorded market information 515-284-4830 www.ams.usda.gov/market-news/livestock-poultry-grain 1000C .