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Weekly Boxed Beef Market Activity
DES MOINES - Oct 10/08 - SNS -- The USDA released its latest weekly summary of the boxed beef trade in the United States, showing prices and quantities traded for individual cuts.
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
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WEEKLY COMPOSITE PRIMAL VALUES
Primal Rib 216.00 198.63
Primal Chuck 133.53 133.18
Primal Round 138.98 135.69
Primal Loin 193.09 172.71
Primal Brisket 103.02 102.40
Primal Short Plate 110.39 112.92
Primal Flank 96.53 89.91
--------------------------------------------------------------------------------
WEEKLY CUTOUT VALUE SUMMARY
CHOICE SELECT
Date Choice Select Trim Grinds Total 600-900 600-900
10/10 71 80 19 60 231 149.51 143.24
10/09 149 91 40 53 333 150.17 143.89
10/08 142 171 30 95 437 150.47 144.67
10/07 117 90 19 47 273 155.06 146.56
10/06 72 50 10 48 181 156.16 147.01
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WEEKLY AVERAGE 152.27 145.07
CHANGE FROM PRIOR WEEK (2.13) (2.83)
--------------------------------------------------------------------------------
CHOICE/SELECT SPREAD: 7.20
TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 1,454
--------------------------------------------------------------------------------
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 551.29 loads 22,051,694 pounds
Select Cuts 482.38 loads 19,295,365 pounds
Trimmings 117.58 loads 4,703,262 pounds
Coarse Grinds 302.92 loads 12,116,819 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 28 25,873 283.35 358.00 312.50
109E 1 Rib, ribeye, lip-on, bn-in 147 808,503 335.66 602.40 459.89
112A 3 Rib, ribeye, bnls, light 68 146,138 434.00 535.00 488.34
112A 3 Rib, ribeye, bnls, heavy 231 803,495 393.00 516.00 435.00
113A 1 Chuck, square-cut, 2 piece
113C 1 Chuck, semi-bnls, neck/off 37 93,952 155.00 180.00 168.47
113C 3 Chuck, semi-bnls, neck/off
3 Chuck, semi-bnls n/o sh-cut 18 130,270 155.00 183.63 163.40
114 1 Chuck, shoulder clod 58 411,451 141.00 176.70 157.42
114A 3 Chuck, shoulder clod, trmd 158 1,426,911 160.00 188.90 167.91
114D 3 Chuck, clod, top blade
114E 3 Chuck, clod, arm roast 29 107,275 193.00 239.40 200.15
114F 5 Chuck, clod tender 31 37,813 197.87 300.00 238.42
115 1 Chuck, 2-piece, boneless 35 84,126 165.00 188.00 177.01
116A 3 Chuck, roll, lxl, neck/off 222 1,315,694 197.00 257.25 219.79
116B 1 Chuck, chuck tender 169 241,672 177.50 207.00 192.61
3 Chuck roll, retail ready 23 153,427 225.00 254.00 236.44
120 1 Brisket, deckle-off, bnls 209 1,999,659 141.00 160.63 148.38
120A 3 Brisket, point/off, bnls 110 187,649 237.90 278.75 257.81
123A 3 Short Plate, short rib 130 242,681 260.85 350.00 283.62
130 4 Chuck, short rib 80 160,757 219.35 266.00 238.20
160 1 Round, bone-in 40 92,115 160.00 175.25 166.05
161 1 Round, boneless 43 279,343 160.45 189.00 174.99
3 Round, bnls/peeled heel-out 14 123,635 184.90 210.00 193.86
167 1 Round, knuckle
167A 4 Round, knuckle, peeled 278 1,530,408 185.00 211.00 193.37
168 1 Round, top inside round 152 821,532 161.00 178.80 166.66
168 3 Round, top inside round 156 1,901,967 165.00 196.00 174.35
169 5 Round, top inside, denuded 76 117,614 199.00 224.00 210.03
3 Round, top inside, side off 14 187,621 181.00 205.00 190.05
170 1 Round, bottom gooseneck 48 63,405 154.00 176.00 170.18
171B 3 Round, outside round 303 1,757,240 172.25 204.00 187.18
171C 3 Round, eye of round 199 430,473 205.00 250.00 227.91
3 Round, flat/eye, heel-out 0 0
174 1 Loin, short loin, 2x3 26 16,576 294.90 340.00 313.35
174 3 Loin, short loin, 0x1 184 382,081 339.66 428.75 377.39
175 3 Loin, strip loin, 1x1 18 199,232 282.00 380.85 343.39
180 1 Loin, strip, bnls, heavy
1 Loin, strip loin bnls. 1x1 98 133,176 360.90 407.00 385.16
180 3 Loin, strip, bnls, 0x1 251 776,197 408.00 470.75 436.77
184 1 Loin, top butt, bnls, heavy 85 120,949 164.10 210.00 181.59
184 3 Loin, top butt, boneless 191 1,046,493 189.70 234.00 199.09
185A 4 Loin, bottom sirloin, flap 164 626,989 235.00 269.00 245.35
185B 1 Loin, ball-tip, bnls, light 32 14,147 170.00 185.85 176.75
185B 1 Loin, ball-tip, bnls,heavy 159 445,353 172.00 197.00 177.73
185C 1 Loin, sirloin, tri-tip 103 261,599 174.10 199.90 185.42
185D 4 Loin, sirloin, tri-tip, pld 107 66,137 255.00 300.00 276.69
189A 4 Loin, tndrloin, trmd, light
189A 4 Loin, tndrloin, trmd,heavy 166 379,508 744.15 935.00 787.74
191A 4 Loin, butt tender, trimmed 21 49,828 747.50 830.00 774.47
193 4 Flank, flank steak 103 157,005 342.00 420.00 375.19
--------------------------------------------------------------------------------
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 123 773,768 339.00 414.00 367.87
112A 3 Rib, ribeye, bnls, light 40 76,857 425.00 515.00 447.56
112A 3 Rib, ribeye, bnls,heavy 140 510,843 396.07 490.00 428.63
113A 1 Chuck, square-cut, 2 piece
113C 1 Chuck, semi-bnls, neck/off 91 539,701 150.50 185.00 160.62
113C 3 Chuck, semi-bnls, neck/off
3 Chuck, semi-bnls n/o sh-cut 10 33,941 155.00 179.00 171.93
114 1 Chuck, shoulder clod 48 228,731 142.00 175.00 155.31
114A 3 Chuck, shoulder clod, trmd 183 1,202,902 157.00 186.00 171.86
114D 3 Chuck, clod, top blade 3 9,439 183.00 290.70 251.42
114E 3 Chuck, Clod, Arm Roast
114F 5 Chuck, clod tender 31 26,504 220.00 251.85 226.79
115 1 Chuck, 2-piece, boneless 68 121,976 163.60 190.00 174.82
116A 3 Chuck, roll, lxl, neck/off 196 1,406,559 191.00 244.67 214.57
116B 1 Chuck, chuck tender 83 146,384 181.00 203.00 194.35
3 Chuck roll, retail ready 4 26,377 226.80 248.18 241.11
120 1 Brisket, deckle-off, bnls 135 1,010,827 139.00 155.49 146.79
120A 3 Brisket, point/off, bnls 24 16,426 250.20 276.00 262.26
123A 3 Short Plate, short rib 78 277,012 237.00 290.00 265.07
130 4 Chuck, short rib 67 126,902 220.40 260.00 242.61
160 1 Round, bone-in 21 22,040 158.20 174.00 166.56
161 1 Round, boneless 53 197,711 168.85 183.85 175.21
3 Round, bnls/peeled heel-out 11 41,715 181.50 206.25 191.65
167 1 Round, knuckle 14 22,313 181.00 195.00 186.94
167A 4 Round, knuckle, peeled 216 796,281 180.00 211.00 193.96
168 1 Round, top inside round 150 529,486 155.00 176.00 166.20
168 3 Round, top inside round 110 538,126 157.50 185.85 172.80
169 5 Round, top inside, denuded 50 68,523 195.00 220.00 207.34
3 Round, Top Inside, side off
170 1 Round, bottom gooseneck 43 58,941 150.00 175.00 164.93
171B 3 Round, outside round 186 1,035,407 177.00 205.50 186.13
171C 3 Round, eye of round 166 468,652 204.00 243.00 221.41
3 Round, flat/eye, heel-out 0 0
174 1 Loin, short loin, 2x3 11 5,358 271.65 320.00 285.94
174 3 Loin, short loin, 0x1 146 608,955 320.00 370.00 334.73
175 3 Loin, strip loin, 1x1 13 160,774 282.00 374.00 323.94
180 1 Loin, strip, bnls, heavy 4 9,155 278.00 320.00 289.51
1 Loin, Strip Loin Bnls. 1x1 36 30,662 325.85 354.00 339.60
180 3 Loin, strip, bnls, 0x1 123 355,972 324.50 385.00 351.63
184 1 Loin, top butt, bnls, heavy 139 684,936 154.00 187.25 161.81
184 3 Loin, top butt, boneless 141 923,807 169.00 206.25 179.27
185A 4 Loin, bottom sirloin, flap 72 320,272 232.00 269.50 240.76
185B 1 Loin, ball-tip, bnls, light 15 18,594 167.50 185.85 172.75
185B 1 Loin, ball-tip, bnls,heavy 68 308,086 173.75 190.85 178.97
185C 1 Loin, sirloin, tri-tip 56 378,878 174.10 191.25 179.65
185D 4 Loin, sirloin, tri-tip, pld 16 19,218 250.00 285.85 264.94
189A 4 Loin, tndrloin, trmd, light
189A 4 Loin, tndrloin, trmd,heavy 157 729,894 584.40 723.00 611.97
191A 4 Loin, butt tender, trimmed 23 43,368 639.50 709.75 664.19
193 4 Flank, flank steak 86 120,774 300.00 357.00 324.00
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CHOICE AND SELECT CUTS, Fat Limitations (FL) 1-6
--------------------------------------------------------------------------------
124 4 Rib, Back Ribs, Fresh 9 25,663 57.30 84.00 73.03
124 4 Rib, Back Ribs, Frozen 139 843,815 39.63 91.00 49.43
121D 4 Plate, Inside Skirt 184 1,912,503 219.00 262.00 238.03
121C 4 Plate, Outside Skirt 101 852,890 286.00 390.00 302.93
121E 6 Plate, Outside Skirt, pld 47 56,757 508.50 585.00 554.38
Cap and Wedge Meat 299 1,356,647 179.60 218.00 192.71
Pectoral Meat 238 450,839 190.00 227.00 207.81
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GROUND BEEF - STEER and HEIFER SOURCE -- 10 Pound Chub Basis
--------------------------------------------------------------------------------
Ground Beef 73% 250 2,013,071 124.25 142.00 132.79
Ground Beef 75% 22 145,273 134.24 145.00 140.00
Ground Beef 81% 380 2,078,966 131.15 154.00 143.47
Ground Beef 85% 72 94,386 155.00 185.85 180.69
Ground Beef 90% 13 136,711 165.11 189.00 168.43
Ground Beef 93% 195 514,253 179.92 198.85 188.50
Ground Beef Chuck 143 1,248,422 129.00 187.20 149.56
Ground Beef Round 115 491,959 160.00 185.55 171.92
Ground Beef Sirloin 35 73,366 215.00 247.00 228.94
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BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis
--------------------------------------------------------------------------------
Blended Ground Beef 73% 133 911,010 131.00 158.00 137.98
Blended Ground Beef 75%
Blended Ground Beef 81% 185 1,907,410 135.60 171.00 150.62
Blended Ground Beef 85% 54 291,639 145.00 180.71 168.16
Blended Ground Beef 90% 66 189,424 179.25 209.00 186.57
Blended Ground Beef 93%
Blended Ground Beef Chuck 49 723,437 151.40 177.00 166.17
Blended Ground Beef Round 62 311,592 173.40 198.80 185.70
Blended Ground Beef Sirloin 69 299,375 214.40 233.33 220.99
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BEEF TRIMMINGS - STEER and HEIFER SOURCE
--------------------------------------------------------------------------------
Fresh 50% lean trimmings 145 4,483,762 77.81 86.00 81.59
Frozen 50% lean trimmings 9 219,500 84.65 92.70 90.49
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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"
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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
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