National Weekly Boxed Beef Cuts for Branded Product - Negotiated Sales
LM_XB452
Des Moines, IA                Mon, Apr 15, 2019                 USDA Market News

NATIONAL WEEKLY BOXED BEEF CUTS FOR BRANDED PRODUCT - Negotiated Sales

FOB Plant basis negotiated sales for delivery within 0-21 days including sales
since last report, Values reflect U.S. dollars per 100 pounds.

CURRENT VOLUME - (one load equals 40,000 pounds)

Upper 2/3 Choice       218.52 Loads        8,740,879 Pounds
Lower 1/3 Choice        47.92 Loads        1,916,930 Pounds
Branded Select          11.78 Loads          471,028 Pounds
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Upper 2/3 Choice Items Cuts, Fat Limitations (IM) = Individual Muscle
IMPS/FL      Sub-Primal               # of      Total        Price      Weighted
                                    Trades     Pounds        Range       Average
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109E  1  Rib, ribeye, lip-on, bn-in    79     174,974   700.37   881.00   748.62
112A  3  Rib, ribeye, bnls, light      42     227,879   790.25   910.00   840.09
112A  3  Rib, ribeye, bnls, heavy      80     130,042   784.00   997.61   849.20
114   1  Chuck, shoulder clod          13      40,190   213.00   230.00   218.04
114A  3  Chuck, shoulder clod, trmd    72     367,741   220.63   267.00   230.19
114D  3  Chuck, clod, top blade        21      24,889   376.89   422.00   389.79
114E  3  Chuck, clod, arm roast
114F  5  Chuck, clod tender (IM)       37      46,305   496.83   582.00   543.79
116A  3  Chuck, roll, lxl, neck/off   115     685,106   246.00   289.25   260.79
116B  1  Chuck, chuck tender (IM)      38     105,652   238.81   273.25   250.18
120   1  Brisket, deckle-off, bnls     99     837,213   264.50   295.08   272.10
120A  3  Brisket, point/off, bnls      25      25,410   464.00   490.75   471.48
123A  3  Short Plate, short rib        21      60,457   546.02   595.00   571.18
130   4  Chuck, short rib              20      52,539   326.96   386.68   344.83
167A  4  Round, knuckle, peeled        81     379,964   241.00   296.75   251.05
168   1  Round, top inside round       16      97,724   217.73   231.50   223.34
168   3  Round, top inside round       89     751,044   216.50   248.25   227.08
169   5  Round, top inside, denuded    29      53,900   257.50   298.25   269.93
      3  Round, top inside, side off    0           0
170   1  Round, bottom gooseneck
171B  3  Round, outside round         137   1,082,568   196.00   234.25   207.63
171C  3  Round, eye of round (IM)      92     441,289   223.38   266.75   237.59
174   3  Loin, short loin, 0x1         71     228,843   566.00   710.40   597.58
175   3  Loin, strip loin, 1x1         12      28,167   613.00   684.60   639.09
      1  Loin, strip loin bnls. 1x1     5       1,975   663.00   724.75   688.29
180   3  Loin, strip, bnls, 0x1        87     463,248   700.75   868.00   745.46
184   1  Loin, top butt, bnls, heavy   14      62,297   333.12   373.00   338.57
184   3  Loin, top butt, boneless      71     382,908   341.00   398.08   363.87
185A  4  Loin, bottom sirloin, flap    61     216,164   538.15   647.25   582.69
185B  1  Loin, ball-tip, bnls, heavy   41     134,873   264.00   301.00   273.64
185C  1  Loin, sirloin, tri-tip (IM)   18     140,749   336.35   396.85   347.25
185D  4  Loin, tri-tip, pld (IM)       29      37,162   477.00   532.00   492.89
189A  4  Loin, tndrloin, trmd, heavy   84     349,861   949.17  1166.50   970.51
191A  4  Loin, butt tender, trimmed    21      28,998   935.75  1115.00   956.82
193   4  Flank, flank steak (IM)       55     121,840   490.50   549.00   520.06
121D  4  Plate, Inside Skirt (IM)      47     297,154   455.65   493.50   472.17
121C  4  Plate, Outside Skirt (IM)     28      89,902   771.00   855.75   814.69
121E  6  Outside Skirt, pld (IM)
         Cap, Wedge Meat & (IM) Lean   25      62,356   307.00   335.50   315.88
         Pectoral Meat                 23     117,542   320.84   349.25   328.46
         Ground Chuck 80%              25     111,906   198.00   242.45   208.62
         Ground Round 85%              10      22,488   257.00   271.74   260.34
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Lower 1/3 Choice Items, Fat Limitations 1-6   (IM) = Individual Muscle
IMPS/FL      Sub-Primal               # of      Total        Price      Weighted
                                    Trades     Pounds        Range       Average
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109E  1  Rib, ribeye, lip-on, bn-in    24     109,068   708.00   796.60   715.51
112A  3  Rib, ribeye, bnls, light
112A  3  Rib, ribeye, bnls, heavy      31      61,706   811.00   905.00   839.81
114A  3  Chuck, shoulder clod, trmd    28     148,238   222.00   244.00   230.13
116A  3  Chuck, roll, lxl, neck/off    28     127,136   246.50   287.00   261.19
116B  1  Chuck, chuck tender (IM)      15      24,601   228.00   276.25   245.50
120   1  Brisket, deckle-off, bnls     44     496,007   261.50   289.00   266.86
120A  3  Brisket, point/off, bnls      10      11,554   461.50   477.00   467.30
167A  4  Round, knuckle, peeled        35     194,061   238.00   281.00   252.03
168   3  Round, top inside round       12      20,075   223.00   234.00   227.93
169   5  Round, top inside, denuded     8       8,016   262.05   281.00   273.46
171B  3  Round, outside round          31     266,181   195.00   232.00   204.48
171C  3  Round, eye of round (IM)      24      54,725   234.50   280.00   245.24
174   3  Loin, short loin, 0x1         22      63,515   568.00   673.86   595.38
180   3  Loin, strip, bnls, 0x1        26      72,481   724.58   799.55   754.98
184   3  Loin, top butt, boneless      22     111,012   341.00   384.25   354.30
185A  4  Loin, bottom sirloin, flap    11      16,364   554.00   617.00   592.93
185B  1  Loin, ball-tip, bnls, heavy    4      19,655   274.15   293.00   290.43
185C  1  Loin, sirloin, tri-tip (IM)
189A  4  Loin, tndrloin, trmd, heavy   30      85,100   950.00  1081.60   972.31
193   4  Flank, flank steak (IM)       20      10,685   486.50   555.00   514.23
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Branded Select Items, Fat Limitations 1-6     (IM) = Individual Muscle
IMPS/FL        Sub-Primal             # of      Total        Price      Weighted
                                    Trades     Pounds        Range       Average
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109E  1  Rib, ribeye, lip-on, bn-in     5       4,751   636.00   680.00   670.43
112A  3  Rib, ribeye, bnls, light
112A  3  Rib, ribeye, bnls, heavy       6       6,309   755.00   800.00   771.07
114A  3  Chuck, shoulder clod, trmd    14      22,821   220.00   238.00   229.71
116A  3  Chuck, roll, lxl, neck/off    33      71,824   259.77   289.00   271.83
120   1  Brisket, deckle-off, bnls     20      29,729   257.00   288.75   272.25
167A  4  Round, knuckle, peeled        19      24,166   252.00   290.25   264.63
168   3  Round, top inside round       28     118,869   216.25   245.75   229.66
171B  3  Round, outside round          19      47,079   203.75   236.00   216.39
171C  3  Round, eye of round (IM)      27      29,219   244.52   280.00   259.30
174   3  Loin, short loin, 0x1         11      37,323   504.00   554.72   532.08
180   3  Loin, strip, bnls, 0x1        10      37,003   513.35   600.00   550.70
184   3  Loin, top butt, boneless      21      30,648   352.00   383.75   368.49
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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.
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Source:    USDA Livestock, Poultry & Grain Market News Division, Des Moines, IA
           515-284-4460      email:  desm.lpgmn@ams.usda.gov
           24 Hour recorded market information 515-284-4830
           www.ams.usda.gov/market-news/livestock-poultry-grain
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