National Weekly Boxed Beef Cutout & Boxed Beef Cuts - Negotiated Sales
LM_XB459
Des Moines, IA                Fri, Mar 15, 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
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WEEKLY COMPOSITE PRIMAL VALUES
 Primal Rib                                     372.92         336.99
 Primal Chuck                                   181.14         179.20
 Primal Round                                   182.84         185.13
 Primal Loin                                    306.60         285.89
 Primal Brisket                                 196.77         197.17
 Primal Short Plate                             165.11         165.11
 Primal Flank                                   121.84         119.23
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WEEKLY CUTOUT VALUE SUMMARY
                                                CHOICE         SELECT
Date  Choice Select Trim Grinds Total           600-900        600-900
03/15    63    15    11    13                   226.99         217.34
03/14    74    17     9    18                   227.70         218.76
03/13    62    28     9    19                   228.24         219.28
03/12    59    12    10    16                   228.22         220.35
03/11    46    14    13    10                   227.36         219.63
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WEEKLY AVERAGE                                  227.70         219.07
CHANGE FROM PRIOR WEEK                            2.76           0.93
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CHOICE/SELECT SPREAD:                                    8.63

TOTAL LOAD COUNT (Cuts, Trimmings, Grinds):               518
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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                 303.85  loads       12,153,916  pounds
 Select Cuts                  86.32  loads        3,452,728  pounds
 Trimmings                    52.79  loads        2,111,410  pounds
 Ground Beef                  75.46  loads        3,018,357  pounds
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Choice Cuts, 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     92    685,138   688.73   756.50   705.15
112A  3  Rib, ribeye, bnls, light       50    266,188   785.00   853.79   798.77
112A  3  Rib, ribeye, bnls, heavy      142    250,777   780.00   843.85   798.91
113C  1  Chuck, semi-bnls, neck/off     18     46,825   235.00   251.75   242.80
114   1  Chuck, shoulder clod           41    140,384   205.00   229.51   217.10
114A  3  Chuck, shoulder clod, trmd     89    463,283   210.00   243.00   224.60
114D  3  Chuck, clod, top blade         20     54,295   362.22   381.07   366.06
114E  3  Chuck, clod, arm roast         49     98,052   291.38   313.49   302.84
114F  5  Chuck, clod tender (IM)        35     25,887   501.83   536.50   520.57
116A  3  Chuck, roll, lxl, neck/off    147    267,661   271.00   303.07   283.01
116B  1  Chuck, chuck tender (IM)       74    292,337   222.00   265.00   250.82
      3  Chuck roll, retail ready       13    134,542   291.70   310.98   302.38
116G  4  Chuck, flap (IM)               42     63,914   536.00   573.50   560.54
120   1  Brisket, deckle-off, bnls     193    557,380   260.00   301.50   279.33
120A  3  Brisket, point/off, bnls       48     91,090   458.00   499.32   475.57
123A  3  Short Plate, short rib         75    100,390   520.02   587.25   565.64
130   4  Chuck, short rib              108    328,941   317.20   399.60   332.23
160   1  Round, bone-in                 17     18,873   205.50   226.50   217.64
161   1  Round, boneless                11      7,993   222.25   230.40   229.75
167A  4  Round, knuckle, peeled        215    888,028   235.00   291.75   259.38
168   1  Round, top inside round        82    339,280   215.00   230.00   217.66
168   3  Round, top inside round       105    752,862   209.81   248.00   223.18
169   5  Round, top inside, denuded     53    201,145   248.00   282.25   262.44
169A  5  Round, top inside, cap off     34    229,759   290.15   324.96   309.28
      3  Round, top inside, side off     6     72,823   235.81   261.00   247.25
170   1  Round, bottom gooseneck        25     51,190   195.33   238.00   209.38
171B  3  Round, outside round          116    666,032   202.88   257.35   232.09
171C  3  Round, eye of round (IM)      181    621,897   243.00   302.50   269.59
174   3  Loin, short loin, 0x1          63    312,364   548.00   633.25   571.62
175   3  Loin, strip loin, 1x1          19    216,372   550.00   603.15   590.19
      1  Loin, strip loin bnls. 1x1      7      8,812   582.00   592.00   587.14
180   3  Loin, strip, bnls, 0x1        165    529,777   625.25   717.00   657.48
184   1  Loin, top butt, bnls, heavy    18     28,782   332.00   369.82   341.68
184   3  Loin, top butt, boneless      152    572,602   340.00   387.76   356.10
184B  3  Loin, top butt, CC (IM)        25    366,120   460.00   535.00   480.42
185A  4  Loin, bottom sirloin, flap    108    783,072   473.47   592.50   492.07
185B  1  Loin, ball-tip, bnls, heavy    57    328,714   267.00   325.00   283.39
185C  1  Loin, sirloin, tri-tip (IM)    34    118,493   315.00   375.64   329.99
185D  4  Loin, tri-tip, pld (IM)        33     30,711   432.00   581.77   477.48
189A  4  Loin, tndrloin, trmd, heavy   154    525,121   990.87  1166.50  1010.98
191A  4  Loin, butt tender, trimmed     19     30,370   891.00   990.00   912.67
193   4  Flank, flank steak (IM)        52     90,477   504.09   562.85   523.16
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Select Cuts, 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     22     43,058   598.50   671.75   610.89
112A  3  Rib, ribeye, bnls, light       49    352,117   670.00   758.87   682.04
112A  3  Rib, ribeye, bnls, heavy       44    109,697   689.50   761.75   715.53
113C  1  Chuck, semi-bnls, neck/off      9      7,729   234.50   245.00   242.87
114   1  Chuck, shoulder clod           19     66,642   203.74   229.79   220.30
114A  3  Chuck, shoulder clod, trmd     20     51,289   217.00   240.30   228.60
114D  3  Chuck, clod, top blade
114E  3  Chuck, clod, arm roast          0          0
114F  5  Chuck, clod tender (IM)        17     19,665   475.00   500.50   481.05
116A  3  Chuck, roll, lxl, neck/off     70    282,774   265.02   300.00   275.37
116B  1  Chuck, chuck tender (IM)       33     78,033   246.08   270.00   251.57
      3  Chuck roll, retail ready
116G  4  Chuck, flap (IM)               34     48,384   488.71   540.97   499.67
120   1  Brisket, deckle-off, bnls      29    100,384   272.24   294.25   279.83
120A  3  Brisket, point/off, bnls
123A  3  Short Plate, short rib         23     39,996   480.00   566.00   509.17
130   4  Chuck, short rib               27    163,652   310.00   370.50   326.00
160   1  Round, bone-in
161   1  Round, boneless                 3      3,850   226.00   230.00   227.97
167A  4  Round, knuckle, peeled         30    211,966   242.00   280.00   255.97
168   1  Round, top inside round         8     54,587   217.00   227.21   224.08
168   3  Round, top inside round        45    268,176   219.94   240.00   227.30
169   5  Round, top inside, denuded      6     15,109   260.00   278.50   268.27
169A  5  Round, top inside, cap off      3      1,823   297.60   305.00   303.45
      3  Round, top inside, side off     0          0
170   1  Round, bottom gooseneck        15     89,253   197.06   207.93   201.07
171B  3  Round, outside round           21     54,117   239.86   259.25   249.90
171C  3  Round, eye of round (IM)       31     86,353   261.00   290.00   267.51
174   3  Loin, short loin, 0x1          36    140,516   492.00   555.79   512.25
175   3  Loin, strip loin, 1x1           5     90,334   400.50   460.50   403.67
      1  Loin, strip loin bnls. 1x1
180   3  Loin, strip, bnls, 0x1         48     84,534   520.00   583.23   537.83
184   1  Loin, top butt, bnls, heavy    10      7,606   341.50   369.82   350.91
184   3  Loin, top butt, boneless       31     45,203   342.00   371.00   354.90
184B  3  Loin, top butt, CC (IM)         3     32,975   455.00   492.00   478.16
185A  4  Loin, bottom sirloin, flap     18     23,791   486.00   530.00   497.43
185B  1  Loin, ball-tip, bnls, heavy    17     46,614   254.00   290.30   270.48
185C  1  Loin, sirloin, tri-tip (IM)    11     46,207   293.60   336.45   316.75
185D  4  Loin, tri-tip, pld (IM)        13      8,788   390.53   423.35   420.42
189A  4  Loin, tndrloin, trmd, heavy    48    129,073   975.00  1098.00   996.70
191A  4  Loin, butt tender, trimmed     13     11,945   928.00  1095.25   980.37
193   4  Flank, flank steak (IM)        36     49,983   495.00   523.65   508.44
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CHOICE, SELECT & UNGRADED CUTS   Fat Limitations 1-6  (IM) = Individual Muscle
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124   4  Rib, Back Ribs, Frozen         12     73,547   128.64   159.11   136.42
121D  4  Plate, Inside Skirt (IM)       68    338,258   430.81   504.00   459.78
121C  4  Plate, Outside Skirt (IM)      55     68,397   704.81   806.00   751.70
121E  6  Outside Skirt, pld (IM)        25     28,085   985.00  1140.00  1058.72
         Cap, Wedge Meat & (IM) Lean    86    358,430   304.00   337.00   311.60
         Pectoral Meat                  89    196,384   296.74   346.25   324.47
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GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
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Ground Beef 73%                         72    364,292   160.00   197.25   174.06
Ground Beef 75%                          9     96,078   171.00   202.00   182.95
Ground Beef 81%                        182    860,825   173.74   227.00   193.04
Ground Beef 85%
Ground Beef 90%
Ground Beef 93%                         35    167,290   270.00   310.77   300.96
Ground Beef Chuck 80%                   44    274,971   185.00   219.50   198.48
Ground Beef Round 85%                   16     38,886   248.44   268.00   258.05
Ground Beef Sirloin 90%                  7     10,469   306.00   306.00   306.00
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BLENDED GB - STEER/HEIFER/COW SOURCE - 10 Pound Chub Basis - Coarse & Fine Grind
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Blended Ground Beef 73%
Blended Ground Beef 75%
Blended Ground Beef 81%                 60    675,694   175.85   212.46   182.86
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%                  7     22,020   295.07   312.76   297.41
Blended Ground Beef Chuck 80%            6    118,240   188.23   211.76   205.70
Blended Ground Beef Round 85%            4     12,900   246.11   257.00   246.90
Blended Ground Beef Sirloin 90%
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BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
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Fresh 50% lean trimmings                76  2,111,410    73.00    85.75    79.12
Frozen 50% lean trimmings                0          0
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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"
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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 Market News Service, Des Moines, IA
515-284-4460    e