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Weekly Boxed Beef Market Activity
DES MOINES - Jul 2/09 - 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 211.33 206.64
Primal Chuck 107.59 107.75
Primal Round 112.07 111.68
Primal Loin 206.34 181.47
Primal Brisket 98.56 97.14
Primal Short Plate 91.36 93.52
Primal Flank 81.41 75.45
--------------------------------------------------------------------------------
WEEKLY CUTOUT VALUE SUMMARY
CHOICE SELECT
Date Choice Select Trim Grinds Total 600-900 600-900
07/03
07/02 92 70 54 67 283 137.89 132.44
07/01 127 91 77 63 359 138.19 132.48
06/30 118 83 22 33 255 139.37 133.11
06/29 103 94 20 32 250 139.53 133.15
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WEEKLY AVERAGE 138.75 132.79
CHANGE FROM PRIOR WEEK (0.96) 0.34
--------------------------------------------------------------------------------
CHOICE/SELECT SPREAD: 5.95
TOTAL LOAD COUNT (Cuts, Trimmings, Grinds): 1,147
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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 440.54 loads 17,621,713 pounds
Select Cuts 337.58 loads 13,503,069 pounds
Trimmings 173.45 loads 6,937,855 pounds
Coarse Grinds 195.66 loads 7,826,305 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 107 270,866 415.00 487.00 440.15
112A 3 Rib, ribeye, bnls, light 76 196,810 485.50 535.00 513.83
112A 3 Rib, ribeye, bnls, heavy 193 443,724 470.00 540.00 494.54
113A 1 Chuck, square-cut, 2 piece 5 4,699 127.00 137.00 133.18
113C 1 Chuck, semi-bnls, neck/off 48 236,646 128.00 151.00 133.15
113C 3 Chuck, semi-bnls, neck/off
3 Chuck, semi-bnls n/o sh-cut 16 57,710 139.00 150.00 142.59
114 1 Chuck, shoulder clod 70 252,528 124.00 142.00 130.22
114A 3 Chuck, shoulder clod, trmd 131 888,121 134.30 161.90 140.90
114D 3 Chuck, clod, top blade 34 45,875 194.50 288.25 217.56
114E 3 Chuck, clod, arm roast 31 116,425 156.50 210.00 167.03
114F 5 Chuck, clod tender 55 64,958 230.00 286.00 251.24
115 1 Chuck, 2-piece, boneless 33 75,546 137.00 152.00 141.98
116A 3 Chuck, roll, lxl, neck/off 297 2,567,681 153.00 181.00 161.70
116B 1 Chuck, chuck tender 188 391,447 138.00 161.00 145.17
3 Chuck roll, retail ready 101 559,101 167.00 190.75 171.97
120 1 Brisket, deckle-off, bnls 191 827,055 136.87 161.00 147.99
120A 3 Brisket, point/off, bnls 109 122,973 225.00 259.00 235.86
123A 3 Short Plate, short rib 139 386,946 168.00 230.00 183.41
130 4 Chuck, short rib 89 242,950 150.35 180.25 166.72
160 1 Round, bone-in 27 78,037 119.00 135.00 127.46
161 1 Round, boneless 31 163,113 131.00 153.75 134.46
3 Round, bnls/peeled heel-out 19 114,409 143.00 164.75 149.12
167 1 Round, knuckle
167A 4 Round, knuckle, peeled 331 1,017,117 152.06 171.00 158.68
168 1 Round, top inside round 164 741,318 130.50 152.00 139.21
168 3 Round, top inside round 126 828,955 137.00 162.00 149.21
169 5 Round, top inside, denuded 78 178,595 171.00 187.00 174.60
3 Round, top inside, side off 11 138,716 161.00 167.00 162.19
170 1 Round, bottom gooseneck 39 68,589 130.00 142.00 133.13
171B 3 Round, outside round 272 1,022,587 131.80 149.40 139.30
171C 3 Round, eye of round 220 508,141 150.00 178.00 161.97
3 Round, flat/eye, heel-out
174 1 Loin, short loin, 2x3 15 9,440 330.00 386.00 347.78
174 3 Loin, short loin, 0x1 192 616,807 380.62 486.50 435.33
175 3 Loin, strip loin, 1x1 11 46,690 376.00 459.90 390.56
180 1 Loin, strip, bnls, heavy 9 4,134 375.00 400.00 385.92
1 Loin, strip loin bnls. 1x1 91 95,373 410.00 501.00 452.19
180 3 Loin, strip, bnls, 0x1 234 988,350 440.00 540.50 478.31
184 1 Loin, top butt, bnls, heavy 87 103,638 186.00 220.00 196.61
184 3 Loin, top butt, boneless 215 471,804 190.00 234.90 213.17
185A 4 Loin, bottom sirloin, flap 195 383,218 371.00 405.00 387.44
185B 1 Loin, ball-tip, bnls, light 36 27,823 149.20 191.00 165.92
185B 1 Loin, ball-tip, bnls,heavy 115 165,619 190.00 221.00 204.11
185C 1 Loin, sirloin, tri-tip 71 94,077 239.00 262.00 256.40
185D 4 Loin, sirloin, tri-tip, pld 98 61,857 330.00 384.50 355.28
189A 4 Loin, tndrloin, trmd, light 12 4,472 675.00 790.00 740.27
189A 4 Loin, tndrloin, trmd,heavy 138 372,233 747.00 853.00 785.09
191A 4 Loin, butt tender, trimmed 55 46,284 756.00 801.01 771.93
193 4 Flank, flank steak 126 149,309 295.75 348.50 326.55
--------------------------------------------------------------------------------
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 91 361,039 404.00 451.25 426.84
112A 3 Rib, ribeye, bnls, light 74 160,463 474.50 524.00 499.25
112A 3 Rib, ribeye, bnls,heavy 108 380,012 474.00 521.00 495.97
113A 1 Chuck, square-cut, 2 piece
113C 1 Chuck, semi-bnls, neck/off 43 99,178 131.80 145.50 134.76
113C 3 Chuck, semi-bnls, neck/off
3 Chuck, semi-bnls n/o sh-cut 10 45,296 140.00 150.30 145.66
114 1 Chuck, shoulder clod 64 882,801 124.35 143.00 127.44
114A 3 Chuck, shoulder clod, trmd 162 862,066 136.25 154.50 143.48
114D 3 Chuck, clod, top blade 3 18,083 135.00 221.70 216.93
114E 3 Chuck, Clod, Arm Roast
114F 5 Chuck, clod tender 33 78,559 218.41 255.00 228.78
115 1 Chuck, 2-piece, boneless 77 204,415 136.00 144.00 139.30
116A 3 Chuck, roll, lxl, neck/off 234 1,526,741 154.50 177.25 163.83
116B 1 Chuck, chuck tender 69 195,471 139.00 157.50 145.75
3 Chuck roll, retail ready
120 1 Brisket, deckle-off, bnls 176 1,314,703 140.00 160.00 145.23
120A 3 Brisket, point/off, bnls 20 17,760 225.00 252.00 231.05
123A 3 Short Plate, short rib 94 204,422 176.00 225.00 187.87
130 4 Chuck, short rib 73 170,146 150.00 181.25 165.05
160 1 Round, bone-in 19 56,781 119.00 128.50 124.18
161 1 Round, boneless 27 42,176 131.50 142.75 134.48
3 Round, bnls/peeled heel-out 10 21,625 140.00 156.25 149.42
167 1 Round, knuckle 14 17,249 149.50 154.00 150.72
167A 4 Round, knuckle, peeled 154 552,505 152.00 171.00 159.54
168 1 Round, top inside round 138 504,412 131.00 152.00 139.13
168 3 Round, top inside round 94 338,658 142.50 155.75 148.89
169 5 Round, top inside, denuded 36 43,259 165.00 185.75 174.40
3 Round, Top Inside, side off
170 1 Round, bottom gooseneck 42 56,131 129.50 141.00 133.40
171B 3 Round, outside round 146 634,776 132.50 155.00 137.90
171C 3 Round, eye of round 148 327,197 151.00 176.00 161.21
3 Round, flat/eye, heel-out 0 0
174 1 Loin, short loin, 2x3 11 8,151 308.00 390.30 328.49
174 3 Loin, short loin, 0x1 118 501,928 342.00 381.25 358.08
175 3 Loin, strip loin, 1x1 7 8,339 303.84 329.50 310.06
180 1 Loin, strip, bnls, heavy 5 15,194 281.00 310.25 306.72
1 Loin, Strip Loin Bnls. 1x1 49 42,702 310.00 344.00 328.24
180 3 Loin, strip, bnls, 0x1 165 303,519 332.00 379.00 351.97
184 1 Loin, top butt, bnls, heavy 99 217,035 174.00 215.00 189.04
184 3 Loin, top butt, boneless 114 359,069 187.00 225.00 202.93
185A 4 Loin, bottom sirloin, flap 54 167,837 373.68 401.00 380.81
185B 1 Loin, ball-tip, bnls, light 10 10,156 152.50 185.50 161.29
185B 1 Loin, ball-tip, bnls,heavy 39 90,233 181.50 210.75 196.51
185C 1 Loin, sirloin, tri-tip 66 183,385 232.25 256.50 239.02
185D 4 Loin, sirloin, tri-tip, pld 13 9,215 324.00 350.75 341.88
189A 4 Loin, tndrloin, trmd, light
189A 4 Loin, tndrloin, trmd,heavy 145 226,866 623.37 726.00 649.37
191A 4 Loin, butt tender, trimmed 41 40,663 616.66 661.25 634.47
193 4 Flank, flank steak 80 170,272 269.30 316.00 286.48
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CHOICE AND SELECT CUTS, Fat Limitations (FL) 1-6
--------------------------------------------------------------------------------
124 4 Rib, Back Ribs, Fresh 24 25,979 85.00 131.00 112.84
124 4 Rib, Back Ribs, Frozen 148 164,182 68.63 121.00 89.93
121D 4 Plate, Inside Skirt 226 557,039 236.50 285.00 259.94
121C 4 Plate, Outside Skirt 102 273,529 243.00 300.00 257.83
121E 6 Plate, Outside Skirt, pld 68 81,815 370.00 433.00 400.16
Cap and Wedge Meat 270 1,663,269 148.75 174.25 156.19
Pectoral Meat 203 442,129 151.00 186.50 163.36
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GROUND BEEF - STEER and HEIFER SOURCE -- 10 Pound Chub Basis
--------------------------------------------------------------------------------
Ground Beef 73% 254 2,374,839 107.25 124.55 113.00
Ground Beef 75% 12 89,747 118.00 135.00 121.32
Ground Beef 81% 329 1,673,842 116.00 138.40 125.00
Ground Beef 85%
Ground Beef 90% 6 6,009 146.00 166.00 162.77
Ground Beef 93% 171 419,641 152.00 184.50 168.30
Ground Beef Chuck 140 1,329,809 121.00 145.35 130.18
Ground Beef Round 96 432,878 136.00 156.00 139.71
Ground Beef Sirloin 17 21,871 199.71 225.25 218.55
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BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis
--------------------------------------------------------------------------------
Blended Ground Beef 73% 33 116,547 116.50 140.00 120.42
Blended Ground Beef 75%
Blended Ground Beef 81% 71 397,626 125.00 154.00 135.24
Blended Ground Beef 85% 12 39,963 139.82 175.60 147.13
Blended Ground Beef 90% 19 103,489 155.00 193.00 175.36
Blended Ground Beef 93%
Blended Ground Beef Chuck 14 71,700 136.75 164.00 143.79
Blended Ground Beef Round 23 88,930 141.50 180.00 163.24
Blended Ground Beef Sirloin
--------------------------------------------------------------------------------
BEEF TRIMMINGS - STEER and HEIFER SOURCE
--------------------------------------------------------------------------------
Fresh 50% lean trimmings 149 4,639,005 60.00 71.50 65.35
Frozen 50% lean trimmings 60 2,298,850 62.35 73.00 63.80
--------------------------------------------------------------------------------
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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