LM_XB455 Des Moines, IA Mon, Feb 02, 2009 USDA Market News NATIONAL WEEKLY BOXED BEEF CUTS - Negotiated sales, 22-90 day delivery period FOB Plant basis negotiatd sales for delivery within 22-90 days including sales since last report, Values reflect U.S. dollars per 100 pounds. CURRENT VOLUME - (one load equals 40,000 pounds) Choice Cuts 129.00 loads 5,160,167 pounds Select Cuts 93.78 loads 3,751,229 pounds Trimmings 6.69 loads 267,566 pounds Coarse Grinds 6.64 loads 265,736 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 0 0 109E 1 Rib, ribeye, lip-on, bn-in 15 421,184 349.08 450.00 424.41 112A 3 Rib, ribeye, bnls, light 0 0 112A 3 Rib, ribeye, bnls, heavy 14 406,157 399.72 432.00 416.82 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 113C 3 Chuck, semi-bnls, neck/off 0 0 3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 3 6,125 168.50 168.50 168.50 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 116A 3 Chuck, roll, lxl, neck/off 14 394,000 178.80 186.83 180.07 116B 1 Chuck, chuck tender 0 0 3 Chuck, roll, retail ready 120 1 Brisket, deckle-off, bnls 10 166,929 137.70 156.47 146.13 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0 3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 0 0 167A 4 Round, knuckle, peeled 15 238,188 182.00 188.00 182.60 168 1 Round, top inside round 168 3 Round, top inside round 13 373,472 173.00 174.00 173.13 169 5 Round, top inside, denuded 0 0 3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 11 401,060 184.00 185.60 184.00 171C 3 Round, eye of round 15 325,861 189.60 221.00 210.48 3 Round, flat/eye, heel-out 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 189,954 377.00 392.00 390.48 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0 1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 9 195,998 415.14 480.05 435.49 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 6 22,209 270.00 270.25 270.05 185B 1 Loin, ball-tip, bnls, light 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, light 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 78,984 675.00 694.25 676.77 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak -------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 IMPS/FL Sub-Primal # of Total Price Weighted Trades Pounds Range Average -------------------------------------------------------------------------------- 109A 1 Rib, roast-ready, heavy 0 0 109E 1 Rib, ribeye, lip-on, bn-in 8 174,368 343.00 354.85 346.12 112A 3 Rib, ribeye, bnls, light 0 0 112A 3 Rib, ribeye, bnls,heavy 4 156,679 395.00 433.80 413.99 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 113C 3 Chuck, semi-bnls, neck/off 0 0 3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 0 0 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 481,694 175.00 190.25 180.92 116B 1 Chuck, chuck tender 0 0 3 Chuck, roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 454,574 139.50 149.00 140.81 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0 3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 8 95,231 182.50 188.00 185.28 168 1 Round, top inside round 168 3 Round, top inside round 169 5 Round, top inside, denuded 0 0 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 0 0 171C 3 Round, eye of round 3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 0 0 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0 1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 19 579,105 191.00 201.25 197.03 185A 4 Loin, bottom sirloin, flap 185B 1 Loin, ball-tip, bnls, light 0 0 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip 185D 4 Loin, sirloin, tri-tip, pld 189A 4 Loin, tndrloin, trmd, light 0 0 189A 4 Loin, tndrloin, trmd, heavy 5 66,750 543.00 614.50 551.61 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak 0 0 -------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitations (FL) 1-6 -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt 121C 4 Plate, Outside Skirt 121E 6 Plate, Outside Skirt, pld 0 0 Cap and Wedge Meat 32 736,896 173.50 190.50 176.99 Pectoral Meat -------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Ground Beef 73% 5 202,770 121.00 136.43 130.33 Ground Beef 75% 0 0 Ground Beef 81% Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 0 0 Ground Beef Chuck Ground Beef Round 0 0 Ground Beef Sirloin 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 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.lgmn@usda.gov www.ams.usda.gov/mnreports/lm_xb455.txt 1000C . .