LM_XB403 Des Moines, IA Fri, Feb 06, 2009 USDA Market News NATIONAL DAILY BOXED BEEF CUTOUT AND BOXED BEEF CUTS - Negotiated Sales - Afternoon USDA ESTIMATED BOXED BEEF CUT-OUT VALUES - as of 1:30pm 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. Boxed beef cutout values lower on moderate demand and moderate to heavy offerings. Select and Choice rib, chuck, round and loin cuts weak to lower. Beef trimmings generally steady on moderate demand and offerings. CHOICE SELECT 600-900 600-900 -------------------------------------------------------------------------------- Current Cutout Values: 136.87 133.96 Change from prior day: (1.98) (1.38) -------------------------------------------------------------------------------- Choice/Select spread: 2.92 Total Load Count (Cuts, Trimmings, Grinds): 375 -------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 188.39 181.64 Primal Chuck 114.93 115.65 Primal Round 133.00 129.06 Primal Loin 178.47 171.08 Primal Brisket 96.56 96.90 Primal Short Plate 90.09 91.57 Primal Flank 79.89 78.66 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/05 156 118 76 57 408 138.85 135.34 02/04 163 145 42 70 420 140.21 136.90 02/03 91 77 8 46 222 141.12 137.37 02/02 148 76 83 66 374 141.53 138.17 01/30 108 58 33 62 262 141.83 138.90 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 140.71 137.34 -------------------------------------------------------------------------------- NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales for delivery within 0-21 day period. Prior days sales after 1:30pm are included. CURRENT VOLUME - (one load equals 40,000 pounds) Choice Cuts 150.46 loads 6,018,591 pounds Select Cuts 99.39 loads 3,975,722 pounds Trimmings 37.41 loads 1,496,361 pounds Coarse Grinds 88.15 loads 3,525,910 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 3 1,779 292.00 353.45 305.49 109E 1 Rib, ribeye, lip-on, bn-in 25 104,318 353.00 400.09 364.01 112A 3 Rib, ribeye, bnls, light 6 18,777 428.00 440.00 438.17 112A 3 Rib, ribeye, bnls, heavy 31 32,642 403.00 441.10 428.17 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 7 68,923 140.00 144.00 142.27 113C 3 Chuck, semi-bnls, neck/off 3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 20 171,439 139.00 153.00 143.65 114A 3 Chuck, shoulder clod, trmd 37 167,367 152.00 165.00 158.34 114D 3 Chuck, clod, top blade 3 24,689 207.00 259.50 208.54 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 13 22,526 235.00 274.50 241.15 115 1 Chuck, 2-piece, boneless 7 22,576 144.75 160.25 151.06 116A 3 Chuck, roll, lxl, neck/off 100 1,143,441 167.00 186.00 174.55 116B 1 Chuck, chuck tender 19 37,014 180.25 190.00 188.24 3 Chuck roll, retail ready 4 95,878 175.00 183.00 176.48 120 1 Brisket, deckle-off, bnls 27 197,562 140.25 153.90 144.42 120A 3 Brisket, point/off, bnls 8 4,726 241.50 255.00 248.90 123A 3 Short Plate, short rib 12 41,845 158.00 205.00 188.08 130 4 Chuck, short rib 20 159,706 127.00 151.00 133.93 160 1 Round, bone-in 7 10,828 157.00 171.50 161.36 161 1 Round, boneless 0 0 3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 56 384,900 170.00 188.50 179.92 168 1 Round, top inside round 30 194,277 155.00 170.00 163.23 168 3 Round, top inside round 42 706,354 168.00 181.00 172.58 169 5 Round, top inside, denuded 19 65,623 191.00 211.75 197.11 3 Round, top inside, side off 14 383,654 185.90 189.00 188.68 170 1 Round, bottom gooseneck 9 10,259 165.00 181.25 173.73 171B 3 Round, outside round 39 303,344 167.00 194.54 175.54 171C 3 Round, eye of round 31 90,813 205.00 235.00 215.37 3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 146,853 335.00 380.00 348.84 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 1 Loin, strip loin bnls. 1x1 11 7,315 374.50 390.00 380.44 180 3 Loin, strip, bnls, 0x1 15 12,721 412.00 440.20 427.27 184 1 Loin, top butt, bnls, heavy 15 65,642 181.00 200.27 184.52 184 3 Loin, top butt, boneless 32 113,825 185.00 223.00 209.09 185A 4 Loin, bottom sirloin, flap 50 315,220 247.40 270.00 259.16 185B 1 Loin, ball-tip, bnls, light 185B 1 Loin, ball-tip, bnls, heavy 17 24,643 176.83 195.00 184.43 185C 1 Loin, sirloin, tri-tip 14 52,757 221.50 230.00 225.86 185D 4 Loin, sirloin, tri-tip, pld 4 3,080 290.00 305.00 300.22 189A 4 Loin, tndrloin, trmd, light 0 0 189A 4 Loin, tndrloin, trmd, heavy 46 429,286 575.00 693.00 591.46 191A 4 Loin, butt tender, trimmed 10 46,292 615.00 684.76 630.86 193 4 Flank, flank steak 17 73,176 319.00 355.00 329.37 -------------------------------------------------------------------------------- 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 17 43,361 339.00 374.00 354.02 112A 3 Rib, ribeye, bnls, light 10 123,131 423.00 450.00 435.61 112A 3 Rib, ribeye, bnls, heavy 22 104,852 390.00 441.50 418.64 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 17 49,448 137.50 147.00 141.85 113C 3 Chuck, semi-bnls, neck/off 3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 10 62,384 141.00 155.00 143.63 114A 3 Chuck, shoulder clod, trmd 57 407,745 153.00 171.00 160.22 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 14 14,007 147.00 170.00 157.08 116A 3 Chuck, roll, lxl, neck/off 51 301,032 167.00 188.71 175.27 116B 1 Chuck, chuck tender 11 13,099 179.00 190.35 184.50 3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 35 209,934 144.00 155.00 145.41 120A 3 Brisket, point/off, bnls 4 43,516 240.00 255.00 240.18 123A 3 Short Plate, short rib 15 33,917 151.50 200.00 172.34 130 4 Chuck, short rib 8 54,090 133.00 156.00 134.43 160 1 Round, bone-in 6 5,714 157.00 166.50 159.10 161 1 Round, boneless 7 8,182 160.00 176.50 168.11 3 Round, bnls/peeled heel-out 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 42 123,365 167.40 192.25 179.32 168 1 Round, top inside round 41 198,360 153.00 169.50 163.68 168 3 Round, top inside round 34 429,814 167.00 179.50 173.38 169 5 Round, top inside, denuded 8 6,676 190.00 211.50 201.66 3 Round, top Inside, side off 170 1 Round, bottom gooseneck 10 9,721 160.00 175.00 167.08 171B 3 Round, outside round 37 285,943 167.00 188.00 172.56 171C 3 Round, eye of round 17 27,567 215.61 230.35 226.00 3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 4 2,008 305.00 329.20 315.67 174 3 Loin, short loin, 0x1 22 181,847 335.00 373.25 342.72 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 1 Loin, strip loin bnls. 1x1 4 1,294 349.00 362.55 358.76 180 3 Loin, strip, bnls, 0x1 21 66,121 375.00 427.00 383.18 184 1 Loin, top butt, bnls, heavy 20 47,944 179.00 200.00 190.30 184 3 Loin, top butt, boneless 24 49,333 189.50 217.50 204.25 185A 4 Loin, bottom sirloin, flap 17 145,661 250.88 282.10 255.27 185B 1 Loin, ball-tip, bnls, light 185B 1 Loin, ball-tip, bnls, heavy 11 24,395 179.00 190.00 182.46 185C 1 Loin, sirloin, tri-tip 6 17,241 218.00 225.00 221.08 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, light 0 0 189A 4 Loin, tndrloin, trmd, heavy 20 31,088 563.50 625.00 581.56 191A 4 Loin, butt tender, trimmed 6 27,621 558.50 612.50 563.29 193 4 Flank, flank steak 5 8,620 323.10 347.50 331.76 -------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitations (FL) 1-6 -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 3 1,285 86.00 93.00 87.65 124 4 Rib, Back Ribs, Frozen 6 7,727 60.50 70.00 65.85 121D 4 Plate, Inside Skirt 58 285,005 210.00 263.00 242.89 121C 4 Plate, Outside Skirt 31 324,625 220.00 255.00 222.46 121E 6 Plate, Outside Skirt, pld 11 23,408 325.00 381.18 353.16 Cap and Wedge Meat 49 272,339 167.45 180.50 170.48 Pectoral Meat 14 13,858 230.50 250.73 242.40 -------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Ground Beef 73% 63 1,679,756 111.25 137.70 123.23 Ground Beef 75% 6 34,248 133.61 142.00 135.06 Ground Beef 81% 63 566,134 125.70 160.62 133.30 Ground Beef 85% Ground Beef 90% Ground Beef 93% 15 40,894 180.45 201.50 191.75 Ground Beef Chuck 37 380,749 129.00 168.00 138.48 Ground Beef Round 23 162,409 151.50 178.00 159.76 Ground Beef Sirloin -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% 15 55,820 136.60 159.00 141.18 Blended Ground Beef 75% Blended Ground Beef 81% 26 223,392 146.00 172.00 152.89 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 21 125,385 150.00 169.00 159.14 Blended Ground Beef Round 15 86,700 174.75 190.00 175.29 Blended Ground Beef Sirloin -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 34 1,088,321 64.00 72.58 67.39 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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 daily 3/70/20 guideline. Please refer to weekly LM_XB 459 as the item may qualify. -------------------------------------------------------------------------------- Source: USDA Market News Service, Des Moines, IA 515-284-4460 email: desm.lgmn@usda.gov 24 Hour recorded market information 515-284-4830 http://www.ams.usda.gov/LSMarketNews 1500C .