LM_XB459 Des Moines, IA Fri, Nov 06, 2009 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 235.07 217.66 Primal Chuck 114.37 114.29 Primal Round 129.53 126.01 Primal Loin 182.56 168.82 Primal Brisket 90.80 91.13 Primal Short Plate 83.80 84.81 Primal Flank 84.17 83.51 -------------------------------------------------------------------------------- WEEKLY CUTOUT VALUE SUMMARY CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/06 96 65 17 40 218 140.78 135.44 11/05 117 64 31 37 249 141.33 135.76 11/04 133 91 26 66 316 141.85 135.80 11/03 77 64 16 43 200 141.85 136.46 11/02 99 48 19 36 203 141.63 135.83 -------------------------------------------------------------------------------- WEEKLY AVERAGE 141.49 135.86 CHANGE FROM PRIOR WEEK 0.34 0.07 -------------------------------------------------------------------------------- CHOICE/SELECT SPREAD: 5.63 TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 1,186 -------------------------------------------------------------------------------- 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 522.60 loads 20,903,821 pounds Select Cuts 331.42 loads 13,256,696 pounds Trimmings 109.19 loads 4,367,571 pounds Coarse Grinds 223.19 loads 8,927,422 pounds -------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted Trades Pounds Range Average -------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 120 909,311 431.00 552.50 485.98 112A 3 Rib, ribeye, bnls, light 25 95,923 533.00 700.00 577.48 112A 3 Rib, ribeye, bnls, heavy 133 253,206 524.70 666.00 550.04 113A 1 Chuck, square-cut, 2 piece 7 6,849 132.00 155.00 147.04 113C 1 Chuck, semi-bnls, neck/off 39 112,016 140.50 158.00 144.29 113C 3 Chuck, semi-bnls, neck/off 3 Chuck, semi-bnls n/o sh-cut 7 29,170 139.00 163.27 151.48 114 1 Chuck, shoulder clod 83 194,578 140.38 157.00 144.57 114A 3 Chuck, shoulder clod, trmd 133 607,994 148.00 174.00 156.72 114D 3 Chuck, clod, top blade 30 55,352 167.00 245.00 199.46 114E 3 Chuck, clod, arm roast 41 114,235 179.30 235.00 206.73 114F 5 Chuck, clod tender 74 71,310 193.83 231.00 210.37 115 1 Chuck, 2-piece, boneless 21 77,688 151.00 168.00 156.83 116A 3 Chuck, roll, lxl, neck/off 240 977,068 169.50 206.25 182.31 116B 1 Chuck, chuck tender 112 314,755 143.40 172.50 156.81 3 Chuck roll, retail ready 17 205,825 195.00 213.50 200.63 120 1 Brisket, deckle-off, bnls 215 1,147,585 130.00 150.00 134.82 120A 3 Brisket, point/off, bnls 97 198,025 214.00 258.00 230.81 123A 3 Short Plate, short rib 114 238,678 181.00 252.28 216.45 130 4 Chuck, short rib 103 235,073 130.00 175.00 152.45 160 1 Round, bone-in 35 66,819 146.00 163.00 157.88 161 1 Round, boneless 24 49,449 160.00 173.40 166.69 3 Round, bnls/peeled heel-out 14 42,281 176.00 199.00 179.44 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 278 1,101,650 172.63 202.00 185.64 168 1 Round, top inside round 198 1,591,614 142.00 170.00 151.03 168 3 Round, top inside round 145 1,014,804 153.00 181.00 162.02 169 5 Round, top inside, denuded 112 302,567 177.00 211.00 194.40 3 Round, top inside, side off 31 636,640 169.44 187.00 174.48 170 1 Round, bottom gooseneck 47 48,488 150.00 165.00 157.66 171B 3 Round, outside round 241 1,040,686 170.63 204.00 186.00 171C 3 Round, eye of round 194 434,686 210.00 245.50 225.36 3 Round, flat/eye, heel-out 9 236,822 181.47 207.00 199.04 174 1 Loin, short loin, 2x3 18 10,225 305.00 339.00 311.77 174 3 Loin, short loin, 0x1 174 681,898 325.41 395.00 349.43 175 3 Loin, strip loin, 1x1 33 491,023 310.00 359.00 336.51 180 1 Loin, strip, bnls, heavy 12 11,667 304.00 327.00 315.67 1 Loin, strip loin bnls. 1x1 90 80,032 336.00 411.00 366.92 180 3 Loin, strip, bnls, 0x1 245 977,999 378.00 445.00 400.80 184 1 Loin, top butt, bnls, heavy 98 159,824 165.00 196.25 174.46 184 3 Loin, top butt, boneless 277 2,153,160 175.00 215.50 184.96 185A 4 Loin, bottom sirloin, flap 145 416,053 235.00 290.10 259.57 185B 1 Loin, ball-tip, bnls, light 25 22,452 154.00 174.50 161.91 185B 1 Loin, ball-tip, bnls,heavy 151 561,378 154.00 185.00 168.85 185C 1 Loin, sirloin, tri-tip 136 534,163 156.00 210.00 190.77 185D 4 Loin, sirloin, tri-tip, pld 62 60,233 250.00 295.00 268.01 189A 4 Loin, tndrloin, trmd, light 25 5,810 701.18 825.00 749.56 189A 4 Loin, tndrloin, trmd,heavy 145 409,832 761.50 920.00 810.40 191A 4 Loin, butt tender, trimmed 39 65,602 715.95 855.00 758.27 193 4 Flank, flank steak 132 332,033 323.00 397.00 355.26 -------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted Trades Pounds Range Average -------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 109E 1 Rib, ribeye, lip-on, bn-in 125 121,074 418.00 472.00 440.90 112A 3 Rib, ribeye, bnls, light 42 208,616 500.00 599.25 568.64 112A 3 Rib, ribeye, bnls,heavy 142 229,179 465.00 550.50 498.68 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 54 95,172 141.50 155.00 146.56 113C 3 Chuck, semi-bnls, neck/off 3 Chuck, semi-bnls n/o sh-cut 10 75,464 150.00 164.25 160.98 114 1 Chuck, shoulder clod 71 216,724 132.87 159.00 144.16 114A 3 Chuck, shoulder clod, trmd 123 371,009 148.00 168.25 159.19 114D 3 Chuck, clod, top blade 67 21,929 167.00 231.00 206.27 114E 3 Chuck, Clod, Arm Roast 114F 5 Chuck, clod tender 39 51,263 175.50 215.00 203.63 115 1 Chuck, 2-piece, boneless 23 125,727 142.00 162.00 156.48 116A 3 Chuck, roll, lxl, neck/off 208 1,203,728 170.55 207.00 183.94 116B 1 Chuck, chuck tender 126 104,515 148.00 174.50 160.05 3 Chuck roll, retail ready 13 141,416 181.47 202.00 199.93 120 1 Brisket, deckle-off, bnls 128 578,524 129.50 146.25 135.28 120A 3 Brisket, point/off, bnls 31 20,774 219.50 250.50 230.04 123A 3 Short Plate, short rib 111 89,544 184.90 241.00 213.44 130 4 Chuck, short rib 50 72,647 140.00 175.00 153.94 160 1 Round, bone-in 22 17,799 146.00 163.00 158.12 161 1 Round, boneless 31 47,732 161.00 173.00 165.53 3 Round, bnls/peeled heel-out 10 17,597 184.42 192.00 188.94 167 1 Round, knuckle 13 22,821 180.00 196.80 191.75 167A 4 Round, knuckle, peeled 193 433,810 175.00 200.50 186.04 168 1 Round, top inside round 143 536,167 145.40 172.00 151.02 168 3 Round, top inside round 92 694,932 154.05 176.00 158.42 169 5 Round, top inside, denuded 40 43,428 182.00 211.25 192.51 3 Round, Top Inside, side off 170 1 Round, bottom gooseneck 45 65,532 145.00 167.00 155.28 171B 3 Round, outside round 186 562,058 176.25 202.50 189.29 171C 3 Round, eye of round 175 324,361 207.00 235.50 221.13 3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 10 3,366 291.00 326.25 309.19 174 3 Loin, short loin, 0x1 158 619,376 318.60 370.50 330.84 175 3 Loin, strip loin, 1x1 6 17,341 297.90 316.00 308.44 180 1 Loin, strip, bnls, heavy 5 28,803 268.60 296.00 279.88 1 Loin, Strip Loin Bnls. 1x1 37 30,084 310.00 363.50 334.71 180 3 Loin, strip, bnls, 0x1 116 318,847 327.25 390.50 346.41 184 1 Loin, top butt, bnls, heavy 96 222,756 150.00 191.00 166.73 184 3 Loin, top butt, boneless 184 1,365,881 165.08 205.50 174.26 185A 4 Loin, bottom sirloin, flap 70 185,501 245.00 275.00 261.63 185B 1 Loin, ball-tip, bnls, light 31 39,464 150.00 180.50 154.83 185B 1 Loin, ball-tip, bnls,heavy 133 297,208 155.00 180.50 167.70 185C 1 Loin, sirloin, tri-tip 69 491,480 169.05 196.25 177.22 185D 4 Loin, sirloin, tri-tip, pld 50 26,076 240.00 295.50 273.20 189A 4 Loin, tndrloin, trmd, light 189A 4 Loin, tndrloin, trmd,heavy 130 316,378 637.34 786.00 676.87 191A 4 Loin, butt tender, trimmed 56 62,875 590.00 710.00 632.59 193 4 Flank, flank steak 72 121,723 325.00 391.50 349.40 -------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitations (FL) 1-6 -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 15 17,104 85.00 124.00 99.54 124 4 Rib, Back Ribs, Frozen 121 206,229 55.00 113.00 72.89 121D 4 Plate, Inside Skirt 227 1,125,556 182.00 230.50 200.50 121C 4 Plate, Outside Skirt 101 396,159 185.00 226.00 200.70 121E 6 Plate, Outside Skirt, pld 56 135,090 295.00 357.00 322.94 Cap and Wedge Meat 344 1,628,217 160.00 194.75 173.66 Pectoral Meat 234 455,999 180.00 214.97 195.66 -------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Ground Beef 73% 260 1,729,709 106.00 120.50 111.61 Ground Beef 75% 10 71,665 119.00 124.00 119.42 Ground Beef 81% 340 1,272,406 113.00 136.50 123.37 Ground Beef 85% Ground Beef 90% 7 13,260 159.00 173.50 168.61 Ground Beef 93% 188 405,662 164.76 192.50 178.62 Ground Beef Chuck 171 1,646,453 119.73 143.75 126.90 Ground Beef Round 124 546,835 134.64 150.50 139.79 Ground Beef Sirloin 31 55,694 195.00 240.00 211.31 -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% 54 261,932 106.50 133.00 114.23 Blended Ground Beef 75% Blended Ground Beef 81% 138 1,420,125 118.00 152.00 129.39 Blended Ground Beef 85% 20 40,814 137.00 165.00 154.18 Blended Ground Beef 90% 19 84,887 148.00 187.00 169.81 Blended Ground Beef 93% Blended Ground Beef Chuck 37 558,648 125.50 158.00 144.38 Blended Ground Beef Round 42 175,416 138.50 176.00 159.64 Blended Ground Beef Sirloin -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 146 4,074,620 57.00 64.00 60.86 Frozen 50% lean trimmings 17 292,951 58.58 69.00 62.32 -------------------------------------------------------------------------------- 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.lgmn@usda.gov www.ams.usda.gov/mnreports/lm_xb459.txt 1600C .