National Weekly Boxed Beef Cutout & Boxed Beef Cuts - Negotiated Sales
LM_XB459
Des Moines, IA                Fri, Aug 16, 2019                 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                                     389.33         301.63
 Primal Chuck                                   181.40         176.47
 Primal Round                                   178.97         179.18
 Primal Loin                                    314.54         256.02
 Primal Brisket                                 194.90         186.29
 Primal Short Plate                             161.09         161.09
 Primal Flank                                   131.65         116.58
--------------------------------------------------------------------------------
WEEKLY CUTOUT VALUE SUMMARY
                                                CHOICE         SELECT
Date  Choice Select Trim Grinds Total           600-900        600-900
08/16    55    16    10    19                   238.69         213.26
08/15    36    17     7    19                   236.12         210.67
08/14    59    35    34    33                   232.34         205.92
08/13    72    44    32    26                   226.36         200.58
08/12    78    33    20    20                   218.62         197.79
--------------------------------------------------------------------------------
WEEKLY AVERAGE                                  230.43         205.64
CHANGE FROM PRIOR WEEK                           14.39          13.00
--------------------------------------------------------------------------------
CHOICE/SELECT SPREAD:                                   24.79

TOTAL LOAD COUNT (Cuts, Trimmings, Grinds):               665
--------------------------------------------------------------------------------
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                 299.85  loads       11,993,989  pounds
 Select Cuts                 145.34  loads        5,813,693  pounds
 Trimmings                   102.83  loads        4,113,294  pounds
 Ground Beef                 117.26  loads        4,690,471  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     94    586,351   688.02   842.39   758.95
112A  3  Rib, ribeye, bnls, light       16     40,547   800.75   900.75   845.53
112A  3  Rib, ribeye, bnls, heavy      116    160,796   772.61   937.87   839.96
113C  1  Chuck, semi-bnls, neck/off     21    135,588   217.00   251.89   231.47
114   1  Chuck, shoulder clod           34    110,708   197.75   235.00   211.91
114A  3  Chuck, shoulder clod, trmd     95    559,980   210.75   245.00   223.40
114D  3  Chuck, clod, top blade         29     55,912   312.00   355.00   331.84
114E  3  Chuck, clod, arm roast         58    129,572   275.00   309.15   292.42
114F  5  Chuck, clod tender (IM)        51     68,071   322.98   410.00   361.74
116A  3  Chuck, roll, lxl, neck/off    153    620,277   248.00   307.10   274.32
116B  1  Chuck, chuck tender (IM)       97    308,144   215.00   257.00   231.62
      3  Chuck roll, retail ready       33    456,971   289.98   330.00   310.73
116G  4  Chuck, flap (IM)               56    114,175   434.57   612.00   501.21
120   1  Brisket, deckle-off, bnls     158    758,534   257.94   311.91   273.32
120A  3  Brisket, point/off, bnls       25     17,943   431.00   480.00   461.95
123A  3  Short Plate, short rib         68    151,316   445.00   595.00   539.25
130   4  Chuck, short rib              111    295,037   300.00   404.10   338.59
160   1  Round, bone-in                 15      9,480   200.50   220.00   210.83
161   1  Round, boneless
167A  4  Round, knuckle, peeled        196    548,665   221.48   284.00   244.95
168   1  Round, top inside round        69    686,605   220.00   257.52   226.31
168   3  Round, top inside round        96    425,639   220.50   272.00   234.87
169   5  Round, top inside, denuded     65    401,856   234.00   323.00   268.21
169A  5  Round, top inside, cap off     29    102,466   286.15   362.33   328.48
      3  Round, top inside, side off
170   1  Round, bottom gooseneck        27     51,777   190.47   225.25   209.21
171B  3  Round, outside round          121    728,126   200.00   262.10   224.18
171C  3  Round, eye of round (IM)      194    603,097   218.75   277.10   234.98
174   3  Loin, short loin, 0x1          73    451,114   550.00   750.00   667.22
175   3  Loin, strip loin, 1x1          13     98,145   539.75   651.43   626.34
      1  Loin, strip loin bnls. 1x1
180   3  Loin, strip, bnls, 0x1        111    213,882   569.15   806.47   677.00
184   1  Loin, top butt, bnls, heavy    19     63,735   285.00   314.55   301.66
184   3  Loin, top butt, boneless      136    642,435   290.75   341.50   312.10
184B  3  Loin, top butt, CC (IM)        25     87,114   390.25   457.00   437.22
185A  4  Loin, bottom sirloin, flap     71    433,295   546.15   674.50   606.23
185B  1  Loin, ball-tip, bnls, heavy    74    413,401   278.00   321.43   307.48
185C  1  Loin, sirloin, tri-tip (IM)    42    126,256   275.00   340.00   313.91
185D  4  Loin, tri-tip, pld (IM)        34     56,752   410.50   493.78   433.59
189A  4  Loin, tndrloin, trmd, heavy   124    284,657   926.91  1091.50   989.72
191A  4  Loin, butt tender, trimmed     22     39,026   857.90   975.00   912.90
193   4  Flank, flank steak (IM)        74    116,900   530.00   601.45   558.78
--------------------------------------------------------------------------------
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     46    180,718   461.50   575.50   531.44
112A  3  Rib, ribeye, bnls, light       27     70,073   535.00   646.75   587.88
112A  3  Rib, ribeye, bnls, heavy       68    124,212   526.50   640.06   589.11
113C  1  Chuck, semi-bnls, neck/off     10     27,107   221.10   251.89   232.86
114   1  Chuck, shoulder clod           24     74,621   195.00   225.75   207.70
114A  3  Chuck, shoulder clod, trmd     44    173,581   211.61   245.25   223.74
114D  3  Chuck, clod, top blade
114E  3  Chuck, clod, arm roast
114F  5  Chuck, clod tender (IM)        41    100,285   284.49   385.50   311.32
116A  3  Chuck, roll, lxl, neck/off    114    546,937   239.35   295.00   258.21
116B  1  Chuck, chuck tender (IM)       22     89,633   220.00   241.50   233.12
      3  Chuck roll, retail ready
116G  4  Chuck, flap (IM)               38    105,615   341.33   475.00   384.20
120   1  Brisket, deckle-off, bnls      71    876,173   233.26   290.00   251.80
120A  3  Brisket, point/off, bnls
123A  3  Short Plate, short rib         34     98,635   447.00   521.00   496.37
130   4  Chuck, short rib               24     57,011   308.55   380.00   325.99
160   1  Round, bone-in
161   1  Round, boneless
167A  4  Round, knuckle, peeled         77    228,517   223.00   268.18   244.17
168   1  Round, top inside round         8     11,927   226.74   260.55   244.53
168   3  Round, top inside round        45    434,662   219.75   257.00   230.20
169   5  Round, top inside, denuded     12     38,711   268.50   306.10   282.70
169A  5  Round, top inside, cap off
      3  Round, top inside, side off     0          0
170   1  Round, bottom gooseneck         8      7,136   191.74   206.00   196.76
171B  3  Round, outside round           54    220,082   203.00   245.25   218.22
171C  3  Round, eye of round (IM)       47    102,721   216.00   263.12   240.54
174   3  Loin, short loin, 0x1          42     85,837   423.55   496.50   453.22
175   3  Loin, strip loin, 1x1           7     23,065   369.15   471.67   415.88
      1  Loin, strip loin bnls. 1x1
180   3  Loin, strip, bnls, 0x1         59     95,897   420.00   515.00   461.64
184   1  Loin, top butt, bnls, heavy     9     12,008   232.00   302.00   260.52
184   3  Loin, top butt, boneless       46    134,745   255.00   315.00   277.83
184B  3  Loin, top butt, CC (IM)
185A  4  Loin, bottom sirloin, flap     37    124,317   523.18   590.00   554.77
185B  1  Loin, ball-tip, bnls, heavy    32     77,786   225.43   290.75   247.93
185C  1  Loin, sirloin, tri-tip (IM)    14     36,541   217.20   262.20   239.62
185D  4  Loin, tri-tip, pld (IM)         4     14,124   301.40   350.00   326.78
189A  4  Loin, tndrloin, trmd, heavy    63    159,059   830.00   934.25   869.21
191A  4  Loin, butt tender, trimmed     16     26,024   750.50   864.50   790.29
193   4  Flank, flank steak (IM)        24     32,001   435.25   477.30   460.61
--------------------------------------------------------------------------------
CHOICE, SELECT & UNGRADED CUTS   Fat Limitations 1-6  (IM) = Individual Muscle
--------------------------------------------------------------------------------
124   4  Rib, Back Ribs, Frozen         15     62,839   121.60   151.29   138.83
121D  4  Plate, Inside Skirt (IM)      118    899,198   411.56   480.00   426.69
121C  4  Plate, Outside Skirt (IM)      73    119,650   585.75   830.00   654.54
121E  6  Outside Skirt, pld (IM)        29     48,174   809.57  1013.00   861.01
         Cap, Wedge Meat & (IM) Lean    84    329,846   236.30   280.00   257.53
         Pectoral Meat                 112    440,288   232.00   290.00   262.15
--------------------------------------------------------------------------------
GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
--------------------------------------------------------------------------------
Ground Beef 73%                         88    722,034   157.05   233.00   195.36
Ground Beef 75%                         13     55,761   160.32   217.95   196.40
Ground Beef 81%                        183  1,420,383   179.87   281.40   225.58
Ground Beef 85%
Ground Beef 90%
Ground Beef 93%                         51    257,838   284.00   326.40   318.20
Ground Beef Chuck 80%                   49    459,071   193.00   264.00   228.98
Ground Beef Round 85%                   23    101,331   231.26   274.00   259.32
Ground Beef Sirloin 90%                  8      8,481   307.86   317.00   316.15
--------------------------------------------------------------------------------
BLENDED GB - STEER/HEIFER/COW SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind
--------------------------------------------------------------------------------
Blended Ground Beef 73%
Blended Ground Beef 75%
Blended Ground Beef 81%                 84    848,095   179.72   250.00   203.88
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%                 12     28,660   275.01   312.76   283.39
Blended Ground Beef Chuck 80%            6     20,240   181.23   217.23   190.08
Blended Ground Beef Round 85%            6     17,560   241.11   260.00   249.57
Blended Ground Beef Sirloin 90%
--------------------------------------------------------------------------------
BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
--------------------------------------------------------------------------------
Fresh 50% lean trimmings               126  4,113,294    77.12   111.11    91.02
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 weekly 3/70/20 guideline.
--------------------------------------------------------------------------------
Source:  USDA Market News Service, Des Moines, IA
515-284-4460    email:  desm.lpgmn@usda.gov
www.ams.usda.gov/market-news/livestock-poultry-grain
1600C






.