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Opening Boxed Beef Market Activity
DES MOINES - May 15/08 - SNS -- Opening market prices and volumes were reported by the USDA this morning for the U.S. domestic market for boxed beef, with sales broken down by cut.
NATIONAL DAILY BOXED BEEF CUTOUT AND BOXED BEEF CUTS - Negotiated Sales -
Morning
This report is based on information provided by companies that agreed to
continue to participate in Livestock Mandatory Reporting on a voluntary basis.
USDA ESTIMATED BOXED BEEF CUT-OUT VALUES - as of 9:30am
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
--------------------------------------------------------------------------------
Current Cutout Values: 156.74 152.42
Change from prior day: 0.24 0.27
--------------------------------------------------------------------------------
Choice/Select spread: 4.32
Total Load Count (Cuts, Trimmings, Grinds): 235
--------------------------------------------------------------------------------
COMPOSITE PRIMAL VALUES
Primal Rib 233.74 229.39
Primal Chuck 114.59 114.34
Primal Round 134.81 133.33
Primal Loin 238.49 222.21
Primal Brisket 89.14 88.78
Primal Short Plate 111.32 113.32
Primal Flank 96.57 93.68
--------------------------------------------------------------------------------
LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS
CHOICE SELECT
Date Choice Select Trim Grinds Total 600-900 600-900
05/14 160 154 15 95 424 156.50 152.15
05/13 129 142 16 72 358 156.56 151.94
05/12 103 75 9 59 247 156.84 152.19
05/09 105 100 16 51 272 156.04 151.83
05/08 146 111 5 89 351 155.18 152.10
--------------------------------------------------------------------------------
Current 5 Day Simple Average: 156.22 152.04
--------------------------------------------------------------------------------
NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales
for delivery within 0-21 day period. Prior days sales after 1:30pm are included.
CURRENT VOLUME - (one load equals 40,000 pounds)
Choice Cuts 107.36 loads 4,294,262 pounds
Select Cuts 75.79 loads 3,031,549 pounds
Trimmings 8.84 loads 353,660 pounds
Coarse Grinds 43.39 loads 1,735,479 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 5 14,491 360.50 375.00 366.62
109E 1 Rib, ribeye, lip-on, bn-in 28 144,187 440.00 485.04 462.51
112A 3 Rib, ribeye, bnls, light 18 70,971 523.50 567.00 540.23
112A 3 Rib, ribeye, bnls, heavy 30 106,105 523.50 571.00 537.04
113A 1 Chuck, square-cut, 2 piece 0 0
113C 1 Chuck, semi-bnls, neck/off 9 61,942 132.50 136.50 133.79
113C 3 Chuck, semi-bnls, neck/off
3 Chuck, semi-bnls n/o sh-cut 0 0
114 1 Chuck, shoulder clod 12 37,090 131.50 145.00 138.22
114A 3 Chuck, shoulder clod, trmd 27 334,447 141.00 155.00 142.51
114D 3 Chuck, clod, top blade 8 25,134 211.50 230.50 226.79
114E 3 Chuck, clod, arm roast
114F 5 Chuck, clod tender 6 9,089 388.35 400.00 390.68
115 1 Chuck, 2-piece, boneless 3 4,960 143.00 146.00 144.93
116A 3 Chuck, roll, lxl, neck/off 56 450,130 159.45 173.00 164.18
116B 1 Chuck, chuck tender 30 166,340 151.44 162.30 155.23
3 Chuck roll, retail ready
120 1 Brisket, deckle-off, bnls 24 218,759 116.50 128.00 121.71
120A 3 Brisket, point/off, bnls 15 26,049 195.00 225.85 205.62
123A 3 Short Plate, short rib 26 19,760 228.50 291.12 272.61
130 4 Chuck, short rib 8 13,101 168.00 190.00 173.55
160 1 Round, bone-in 7 15,487 150.00 153.50 151.74
161 1 Round, boneless 5 15,989 161.00 162.00 161.44
3 Round, bnls/peeled heel-out
167 1 Round, knuckle 0 0
167A 4 Round, knuckle, peeled 45 134,737 183.00 210.00 193.58
168 1 Round, top inside round 23 189,928 179.40 194.00 188.01
168 3 Round, top inside round 13 133,969 195.00 204.00 200.49
169 5 Round, top inside, denuded 11 14,887 230.00 237.85 233.57
3 Round, top inside, side off
170 1 Round, bottom gooseneck 7 8,166 140.00 153.00 146.08
171B 3 Round, outside round 56 902,220 139.99 161.00 146.40
171C 3 Round, eye of round 23 55,903 162.00 176.32 164.72
3 Round, flat/eye, heel-out 0 0
174 1 Loin, short loin, 2x3
174 3 Loin, short loin, 0x1 27 53,459 520.00 591.00 556.78
175 3 Loin, strip loin, 1x1 6 44,055 495.18 520.00 518.45
180 1 Loin, strip, bnls, heavy
1 Loin, strip loin bnls. 1x1 13 30,646 538.35 567.00 541.51
180 3 Loin, strip, bnls, 0x1 32 75,342 600.00 646.00 623.66
184 1 Loin, top butt, bnls, heavy 14 29,634 218.67 250.00 229.50
184 3 Loin, top butt, boneless 41 157,172 229.00 290.00 245.09
185A 4 Loin, bottom sirloin, flap 36 149,811 339.75 361.00 344.21
185B 1 Loin, ball-tip, bnls, light 3 3,641 148.00 160.50 155.16
185B 1 Loin, ball-tip, bnls, heavy 11 54,844 185.00 200.70 189.17
185C 1 Loin, sirloin, tri-tip 10 48,991 238.50 255.00 239.92
185D 4 Loin, sirloin, tri-tip, pld 11 19,603 337.00 360.00 347.28
189A 4 Loin, tndrloin, trmd, light 0 0
189A 4 Loin, tndrloin, trmd, heavy 25 77,605 753.50 820.00 777.23
191A 4 Loin, butt tender, trimmed 8 5,554 750.00 785.35 755.95
193 4 Flank, flank steak 18 27,512 343.00 390.00 354.83
--------------------------------------------------------------------------------
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 28 42,460 423.45 477.00 440.76
112A 3 Rib, ribeye, bnls, light 9 22,566 519.00 560.00 525.73
112A 3 Rib, ribeye, bnls, heavy 29 30,998 500.90 555.00 532.32
113A 1 Chuck, square-cut, 2 piece 0 0
113C 1 Chuck, semi-bnls, neck/off 23 35,185 132.15 136.00 133.68
113C 3 Chuck, semi-bnls, neck/off
3 Chuck, semi-bnls n/o sh-cut 0 0
114 1 Chuck, shoulder clod 12 47,694 132.00 143.00 136.16
114A 3 Chuck, shoulder clod, trmd 27 101,436 141.50 155.00 145.00
114D 3 Chuck, clod, top blade 0 0
114E 3 Chuck, clod, arm roast 0 0
114F 5 Chuck, clod tender 4 3,844 335.00 370.00 349.63
115 1 Chuck, 2-piece, boneless 16 43,641 140.00 147.00 143.52
116A 3 Chuck, roll, lxl, neck/off 53 220,998 159.40 173.00 164.65
116B 1 Chuck, chuck tender 27 66,007 151.00 168.00 153.84
3 Chuck roll, retail ready 0 0
120 1 Brisket, deckle-off, bnls 27 244,592 114.00 126.00 121.22
120A 3 Brisket, point/off, bnls 3 2,918 209.50 224.00 213.84
123A 3 Short Plate, short rib 9 18,828 227.00 289.35 264.98
130 4 Chuck, short rib 8 9,166 167.00 220.00 184.64
160 1 Round, bone-in
161 1 Round, boneless 7 32,933 160.00 162.00 161.04
3 Round, bnls/peeled heel-out
167 1 Round, knuckle
167A 4 Round, knuckle, peeled 39 73,967 190.00 205.00 197.27
168 1 Round, top inside round 23 131,494 179.40 196.87 190.89
168 3 Round, top inside round 24 203,107 187.24 206.00 193.02
169 5 Round, top inside, denuded 23 25,904 229.00 234.65 231.24
3 Round, top Inside, side off 0 0
170 1 Round, bottom gooseneck 8 14,104 146.00 154.85 149.56
171B 3 Round, outside round 52 317,682 145.00 159.85 149.31
171C 3 Round, eye of round 32 40,946 158.00 175.00 165.92
3 Round, flat/eye, heel-out 0 0
174 1 Loin, short loin, 2x3 3 1,343 439.95 444.00 441.58
174 3 Loin, short loin, 0x1 35 84,106 487.45 535.00 517.95
175 3 Loin, strip loin, 1x1
180 1 Loin, strip, bnls, heavy
1 Loin, strip loin bnls. 1x1 5 5,749 516.00 527.95 521.66
180 3 Loin, strip, bnls, 0x1 30 51,211 528.40 590.00 545.12
184 1 Loin, top butt, bnls, heavy 12 38,105 201.25 236.00 221.27
184 3 Loin, top butt, boneless 41 493,390 219.00 255.00 225.14
185A 4 Loin, bottom sirloin, flap 8 8,670 339.00 353.50 342.62
185B 1 Loin, ball-tip, bnls, light
185B 1 Loin, ball-tip, bnls, heavy 11 9,651 179.18 193.85 185.37
185C 1 Loin, sirloin, tri-tip 15 21,021 239.50 250.50 240.56
185D 4 Loin, sirloin, tri-tip, pld 4 3,727 324.00 351.85 343.71
189A 4 Loin, tndrloin, trmd, light 0 0
189A 4 Loin, tndrloin, trmd, heavy 18 164,258 696.30 771.08 699.44
191A 4 Loin, butt tender, trimmed 4 4,220 726.85 745.00 734.76
193 4 Flank, flank steak 9 17,240 319.00 352.50 337.99
--------------------------------------------------------------------------------
CHOICE AND SELECT CUTS, Fat Limitations (FL) 1-6
--------------------------------------------------------------------------------
124 4 Rib, Back Ribs, Fresh 4 6,665 95.40 126.85 107.80
124 4 Rib, Back Ribs, Frozen 15 10,402 86.85 104.00 96.05
121D 4 Plate, Inside Skirt 19 31,166 275.31 315.80 295.77
121C 4 Plate, Outside Skirt 18 69,765 285.50 382.00 315.35
121E 6 Plate, Outside Skirt, pld 5 2,055 525.00 555.00 530.30
Cap and Wedge Meat 52 336,587 165.50 183.50 171.53
Pectoral Meat 20 49,994 174.00 195.00 186.11
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GROUND BEEF - STEER and HEIFER SOURCE -- 10 Pound Chub Basis
--------------------------------------------------------------------------------
Ground Beef 73% 24 253,495 128.28 138.68 134.80
Ground Beef 75% 7 192,830 138.00 145.17 141.94
Ground Beef 81% 40 372,786 136.00 150.00 143.36
Ground Beef 85%
Ground Beef 90% 0 0
Ground Beef 93% 11 91,859 169.55 191.15 181.72
Ground Beef Chuck 22 229,918 127.00 154.00 147.09
Ground Beef Round 25 94,987 158.95 169.05 165.50
Ground Beef Sirloin
--------------------------------------------------------------------------------
BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis
--------------------------------------------------------------------------------
Blended Ground Beef 73% 13 35,608 127.80 144.75 131.12
Blended Ground Beef 75%
Blended Ground Beef 81% 38 270,070 135.00 155.92 139.65
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%
Blended Ground Beef Chuck 0 0
Blended Ground Beef Round 16 54,000 168.20 179.31 169.94
Blended Ground Beef Sirloin
--------------------------------------------------------------------------------
BEEF TRIMMINGS - STEER and HEIFER SOURCE
--------------------------------------------------------------------------------
Fresh 50% lean trimmings 12 353,660 86.60 91.00 87.47
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 daily 3/70/20 guideline. Please refer to weekly
LM_XB 459 as the item may qualify.
--------------------------------------------------------------------------------
Source: USDA Market News Service, Des Moines, IA
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