National Weekly Boxed Beef Cuts for Branded Product - Negotiated Sales
LM_XB452
Des Moines, IA                Mon, Feb 11, 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       196.58 Loads        7,863,059 Pounds
Lower 1/3 Choice        57.66 Loads        2,306,367 Pounds
Branded Select          10.23 Loads          409,184 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    85     337,172   640.00   787.00   664.27
112A  3  Rib, ribeye, bnls, light      36     122,827   755.51   900.00   791.05
112A  3  Rib, ribeye, bnls, heavy      68     174,228   765.00   921.00   788.40
114   1  Chuck, shoulder clod          12      43,937   205.00   217.25   210.13
114A  3  Chuck, shoulder clod, trmd    51     455,882   213.25   245.50   220.85
114D  3  Chuck, clod, top blade        15      14,213   353.00   392.00   361.06
114E  3  Chuck, clod, arm roast
114F  5  Chuck, clod tender (IM)       28      29,816   434.65   504.00   463.93
116A  3  Chuck, roll, lxl, neck/off    81     459,245   272.00   319.25   289.33
116B  1  Chuck, chuck tender (IM)      37     102,973   232.00   263.75   238.97
120   1  Brisket, deckle-off, bnls     84     789,963   262.75   292.25   266.19
120A  3  Brisket, point/off, bnls      23      18,525   454.00   501.97   472.18
123A  3  Short Plate, short rib        35      82,364   521.32   657.25   603.83
130   4  Chuck, short rib              22      36,756   317.71   392.20   338.78
167A  4  Round, knuckle, peeled        81     566,744   229.27   265.75   245.83
168   1  Round, top inside round       10      18,859   219.00   232.61   222.44
168   3  Round, top inside round       74     663,564   213.50   248.75   221.97
169   5  Round, top inside, denuded    28      63,630   248.00   316.00   257.43
      3  Round, top inside, side off
170   1  Round, bottom gooseneck
171B  3  Round, outside round         103     740,672   208.00   248.75   220.95
171C  3  Round, eye of round (IM)      79     483,851   250.50   288.75   261.50
174   3  Loin, short loin, 0x1         75     474,952   495.00   595.00   505.70
175   3  Loin, strip loin, 1x1         10       6,231   483.00   518.46   497.76
      1  Loin, strip loin bnls. 1x1     4       4,057   533.00   543.75   539.29
180   3  Loin, strip, bnls, 0x1       108     444,786   528.00   702.00   547.28
184   1  Loin, top butt, bnls, heavy   18      79,360   336.37   357.00   339.81
184   3  Loin, top butt, boneless      61     178,911   349.00   410.00   363.00
185A  4  Loin, bottom sirloin, flap    26      60,579   520.32   612.25   539.85
185B  1  Loin, ball-tip, bnls, heavy   53     271,314   255.04   296.00   274.93
185C  1  Loin, sirloin, tri-tip (IM)   12      33,124   312.00   354.00   322.26
185D  4  Loin, tri-tip, pld (IM)       20      24,457   418.00   477.25   451.38
189A  4  Loin, tndrloin, trmd, heavy   83     321,441  1013.26  1230.00  1041.06
191A  4  Loin, butt tender, trimmed    10      13,216   956.00  1142.25  1012.53
193   4  Flank, flank steak (IM)       42      62,417   478.00   538.01   507.24
121D  4  Plate, Inside Skirt (IM)      25     241,639   500.00   552.00   513.28
121C  4  Plate, Outside Skirt (IM)     24      94,179   669.00   736.75   711.44
121E  6  Outside Skirt, pld (IM)
         Cap, Wedge Meat & (IM) Lean   32      72,394   290.00   337.25   309.22
         Pectoral Meat                 17      44,459   300.50   350.75   309.78
         Ground Chuck 80%              29     110,626   178.00   228.54   199.13
         Ground Round 85%               6      26,202   253.00   272.08   261.03
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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    19      14,921   633.37   695.00   663.87
112A  3  Rib, ribeye, bnls, light
112A  3  Rib, ribeye, bnls, heavy      43     161,668   746.00   862.00   760.76
114A  3  Chuck, shoulder clod, trmd    26     160,881   214.00   230.00   220.60
116A  3  Chuck, roll, lxl, neck/off    44     186,084   276.00   317.00   288.35
116B  1  Chuck, chuck tender (IM)      20      29,700   230.00   252.00   239.22
120   1  Brisket, deckle-off, bnls     33     217,805   259.00   289.00   266.11
120A  3  Brisket, point/off, bnls       7       5,340   455.00   513.00   465.40
167A  4  Round, knuckle, peeled        40     193,142   232.80   265.00   245.82
168   3  Round, top inside round       21     160,568   213.50   235.15   224.43
169   5  Round, top inside, denuded    10      27,426   246.13   267.13   258.60
171B  3  Round, outside round          49     236,321   210.00   236.97   221.37
171C  3  Round, eye of round (IM)      37     166,614   249.00   274.00   261.88
174   3  Loin, short loin, 0x1         24     105,596   496.50   575.00   524.17
180   3  Loin, strip, bnls, 0x1        43     384,895   527.00   614.00   537.23
184   3  Loin, top butt, boneless      21      36,941   353.00   405.00   363.44
185A  4  Loin, bottom sirloin, flap     9      12,323   525.00   563.15   542.42
185B  1  Loin, ball-tip, bnls, heavy   17      24,893   270.00   290.13   280.52
185C  1  Loin, sirloin, tri-tip (IM)    4       4,139   301.00   332.00   315.67
189A  4  Loin, tndrloin, trmd, heavy   37     131,353   991.00  1155.00  1026.83
193   4  Flank, flank steak (IM)       25      14,516   485.00   510.00   497.39
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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
112A  3  Rib, ribeye, bnls, light
112A  3  Rib, ribeye, bnls, heavy      16      31,433   686.00   745.00   705.66
114A  3  Chuck, shoulder clod, trmd    11      20,270   210.00   230.00   220.40
116A  3  Chuck, roll, lxl, neck/off    35      88,357   268.00   307.25   288.95
120   1  Brisket, deckle-off, bnls     16      65,488   256.00   290.00   264.20
167A  4  Round, knuckle, peeled        22      35,337   241.80   272.00   255.31
168   3  Round, top inside round       29      50,665   219.25   239.00   228.53
171B  3  Round, outside round          21      40,920   214.00   249.00   224.79
171C  3  Round, eye of round (IM)      22      23,120   251.00   278.75   266.88
174   3  Loin, short loin, 0x1          5      25,217   497.00   537.00   520.40
180   3  Loin, strip, bnls, 0x1         4       6,767   518.00   560.00   543.96
184   3  Loin, top butt, boneless      15      16,591   345.25   365.00   357.09
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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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