National Weekly Boxed Beef Cutout & Boxed Beef Cuts - Negotiated Sales
LM_XB459
Des Moines, IA                Fri, May 24, 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                                     357.38         322.58
 Primal Chuck                                   174.22         170.82
 Primal Round                                   165.23         165.13
 Primal Loin                                    305.70         270.50
 Primal Brisket                                 215.94         202.83
 Primal Short Plate                             162.09         162.09
 Primal Flank                                   126.27         113.41
--------------------------------------------------------------------------------
WEEKLY CUTOUT VALUE SUMMARY
                                                CHOICE         SELECT
Date  Choice Select Trim Grinds Total           600-900        600-900
05/24    44    26    13    16                   221.64         208.47
05/23    71    21     5    21                   220.79         206.53
05/22    75    53     8    35                   219.75         205.81
05/21    71    41    11    15                   219.58         206.58
05/20    68    24     7    11                   221.45         208.03
--------------------------------------------------------------------------------
WEEKLY AVERAGE                                  220.64         207.08
CHANGE FROM PRIOR WEEK                            0.41         (1.33)
--------------------------------------------------------------------------------
CHOICE/SELECT SPREAD:                                   13.56

TOTAL LOAD COUNT (Cuts, Trimmings, Grinds):               638
--------------------------------------------------------------------------------
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                 329.56  loads       13,182,591  pounds
 Select Cuts                 165.24  loads        6,609,539  pounds
 Trimmings                    44.61  loads        1,784,546  pounds
 Ground Beef                  98.91  loads        3,956,578  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    105    761,460   635.00   705.14   654.66
112A  3  Rib, ribeye, bnls, light       47    174,837   740.00   830.00   766.18
112A  3  Rib, ribeye, bnls, heavy      173    290,424   735.00   825.00   770.00
113C  1  Chuck, semi-bnls, neck/off     31    248,933   202.03   240.00   211.03
114   1  Chuck, shoulder clod           33    106,773   200.00   235.00   218.68
114A  3  Chuck, shoulder clod, trmd     77    324,426   223.50   250.00   228.13
114D  3  Chuck, clod, top blade         26     49,272   335.59   410.00   361.96
114E  3  Chuck, clod, arm roast         52    137,061   238.00   264.25   248.52
114F  5  Chuck, clod tender (IM)        47     58,513   338.80   388.00   359.96
116A  3  Chuck, roll, lxl, neck/off    173    558,695   254.57   281.75   261.47
116B  1  Chuck, chuck tender (IM)       75    198,649   208.16   231.00   218.11
      3  Chuck roll, retail ready       26    420,877   272.50   303.98   284.91
116G  4  Chuck, flap (IM)               50    101,795   530.76   610.00   550.22
120   1  Brisket, deckle-off, bnls     148    602,329   289.61   350.00   313.12
120A  3  Brisket, point/off, bnls       31     34,192   472.99   525.25   496.64
123A  3  Short Plate, short rib         70     90,308   501.74   605.50   551.78
130   4  Chuck, short rib              105    158,388   320.64   380.00   349.22
160   1  Round, bone-in                  7      5,888   195.50   211.50   202.75
161   1  Round, boneless                 8     11,096   208.00   214.25   208.53
167A  4  Round, knuckle, peeled        176    390,418   214.10   259.00   228.47
168   1  Round, top inside round        94    643,266   191.83   215.98   195.85
168   3  Round, top inside round        98    967,733   197.00   236.68   204.24
169   5  Round, top inside, denuded     48    215,924   232.00   259.25   243.09
169A  5  Round, top inside, cap off     47    406,979   259.17   301.18   273.25
      3  Round, top inside, side off     8    106,099   198.79   235.15   226.55
170   1  Round, bottom gooseneck        14     16,845   186.25   201.75   192.25
171B  3  Round, outside round          128    283,213   202.05   229.00   214.72
171C  3  Round, eye of round (IM)      169    433,173   209.69   245.00   218.23
174   3  Loin, short loin, 0x1          69  1,141,840   540.48   649.50   560.12
175   3  Loin, strip loin, 1x1          22    255,953   551.03   645.00   571.82
      1  Loin, strip loin bnls. 1x1     13     22,416   644.00   680.00   646.09
180   3  Loin, strip, bnls, 0x1        160    712,381   660.00   794.00   697.37
184   1  Loin, top butt, bnls, heavy    16     23,669   302.00   339.00   311.94
184   3  Loin, top butt, boneless      136    466,165   311.50   360.00   326.08
184B  3  Loin, top butt, CC (IM)        21    366,213   425.00   505.00   433.55
185A  4  Loin, bottom sirloin, flap     88    459,088   486.67   565.00   507.75
185B  1  Loin, ball-tip, bnls, heavy    51    122,640   260.00   303.98   279.87
185C  1  Loin, sirloin, tri-tip (IM)    34     50,150   385.00   445.00   408.67
185D  4  Loin, tri-tip, pld (IM)        38    103,641   571.07   625.00   604.41
189A  4  Loin, tndrloin, trmd, heavy   163    592,676   947.00  1025.50   961.34
191A  4  Loin, butt tender, trimmed     20     32,095   950.00   985.00   970.27
193   4  Flank, flank steak (IM)        56     82,522   522.00   566.75   545.48
--------------------------------------------------------------------------------
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     31    231,832   557.90   659.43   569.16
112A  3  Rib, ribeye, bnls, light       41    297,085   644.75   709.80   649.65
112A  3  Rib, ribeye, bnls, heavy       56     76,361   655.00   750.00   702.99
113C  1  Chuck, semi-bnls, neck/off      7     27,201   209.85   220.00   212.05
114   1  Chuck, shoulder clod           15     73,448   208.14   222.50   211.64
114A  3  Chuck, shoulder clod, trmd     34    179,580   218.44   246.50   225.43
114D  3  Chuck, clod, top blade
114E  3  Chuck, clod, arm roast
114F  5  Chuck, clod tender (IM)        28     70,011   299.00   385.12   319.64
116A  3  Chuck, roll, lxl, neck/off     95    893,119   245.00   281.50   253.44
116B  1  Chuck, chuck tender (IM)       47    116,230   202.52   231.00   217.46
      3  Chuck roll, retail ready
116G  4  Chuck, flap (IM)               32     38,811   480.00   538.72   517.93
120   1  Brisket, deckle-off, bnls      55    460,208   270.00   309.55   288.09
120A  3  Brisket, point/off, bnls
123A  3  Short Plate, short rib         17     41,355   481.14   551.08   491.83
130   4  Chuck, short rib               24     46,869   295.00   348.05   315.50
160   1  Round, bone-in
161   1  Round, boneless                 4      3,307   205.00   210.00   207.77
167A  4  Round, knuckle, peeled         49    136,906   216.00   240.00   226.34
168   1  Round, top inside round        11     16,478   198.00   214.81   206.22
168   3  Round, top inside round        81  1,050,403   194.99   226.50   202.77
169   5  Round, top inside, denuded      4     43,943   229.00   259.00   231.65
169A  5  Round, top inside, cap off      9     15,464   272.20   277.00   272.71
      3  Round, top inside, side off     0          0
170   1  Round, bottom gooseneck        17     23,682   186.05   211.91   191.33
171B  3  Round, outside round           30     93,536   205.16   225.00   215.35
171C  3  Round, eye of round (IM)       49    189,474   210.00   236.50   221.84
174   3  Loin, short loin, 0x1          50    210,899   475.00   549.15   490.93
175   3  Loin, strip loin, 1x1           5     34,602   450.00   494.02   475.76
      1  Loin, strip loin bnls. 1x1      4      5,473   403.00   528.00   492.69
180   3  Loin, strip, bnls, 0x1         57    151,447   541.98   612.25   567.71
184   1  Loin, top butt, bnls, heavy     8     25,697   285.00   310.00   293.17
184   3  Loin, top butt, boneless       51    281,847   287.70   335.45   298.43
184B  3  Loin, top butt, CC (IM)         4    122,468   390.00   390.00   390.00
185A  4  Loin, bottom sirloin, flap     32    169,754   486.00   543.00   498.17
185B  1  Loin, ball-tip, bnls, heavy    22    145,731   209.30   270.27   221.80
185C  1  Loin, sirloin, tri-tip (IM)    22    128,950   286.40   378.02   298.18
185D  4  Loin, tri-tip, pld (IM)         9      9,134   443.19   539.00   472.94
189A  4  Loin, tndrloin, trmd, heavy    52    134,548   869.00   968.00   879.25
191A  4  Loin, butt tender, trimmed     15     34,977   850.00   930.65   869.76
193   4  Flank, flank steak (IM)        32    131,718   440.00   536.00   462.63
--------------------------------------------------------------------------------
CHOICE, SELECT & UNGRADED CUTS   Fat Limitations 1-6  (IM) = Individual Muscle
--------------------------------------------------------------------------------
124   4  Rib, Back Ribs, Frozen         18    152,506   121.72   175.00   131.42
121D  4  Plate, Inside Skirt (IM)       81    508,302   419.00   487.00   433.39
121C  4  Plate, Outside Skirt (IM)      71    121,797   656.26   781.75   695.55
121E  6  Outside Skirt, pld (IM)        33     68,841   784.97  1017.00   830.04
         Cap, Wedge Meat & (IM) Lean   137    685,744   270.00   320.20   282.01
         Pectoral Meat                  71    217,224   267.37   325.00   282.19
--------------------------------------------------------------------------------
GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
--------------------------------------------------------------------------------
Ground Beef 73%                         89    416,240   173.11   201.43   181.90
Ground Beef 75%                         16    115,263   177.50   208.00   186.32
Ground Beef 81%                        182    850,822   188.00   228.00   199.61
Ground Beef 85%
Ground Beef 90%
Ground Beef 93%                         28    115,377   281.26   315.75   304.60
Ground Beef Chuck 80%                   50    619,926   189.18   227.00   199.32
Ground Beef Round 85%                   16     51,313   236.26   263.00   251.70
Ground Beef Sirloin 90%                  6      9,053   302.99   311.00   310.65
--------------------------------------------------------------------------------
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%                 68  1,043,036   186.68   216.62   194.68
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%                  7     35,340   289.82   310.76   295.78
Blended Ground Beef Chuck 80%            6     18,779   191.23   213.76   198.60
Blended Ground Beef Round 85%            5     21,000   242.11   248.97   244.82
Blended Ground Beef Sirloin 90%          0          0
--------------------------------------------------------------------------------
BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
--------------------------------------------------------------------------------
Fresh 50% lean trimmings                68  1,784,546    69.00    89.25    82.59
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






.