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Saturday, May 17, 2008


 

LM_CT169 St. Joseph, MO Mon May 12, 2008 USDA Market News Service This report is based on information provided by companies that agreed to continue to participate in Livestock Mandatory Reporting on a voluntary basis. 5-AREA WEEKLY WTD AVERAGE DIRECT SLAUGHTER CATTLE - PREMIUMS AND DISCOUNTS For the Week of: 5/12/2008 Value Adjustments Range Wtd Avg Change Quality: Prime 8.00 - 30.00 12.60 0.16 Choice 0.00 - 0.00 0.00 0.00 Select (6.00)- (3.00) (3.90) (0.99) Standard (28.00)- (7.00) (10.03) (0.98) CAB 2.00 - 6.00 3.95 (0.08) Dairy - Type 0.00 - 0.00 0.00 0.00 Bullock/Stag (55.00)- (25.00) (40.77) 0.00 Hardbone (55.00)- (19.00) (32.66) (0.99) Dark Cutter (55.00)- (25.00) (37.73) (0.02) Over 30 Months of Age (26.00)- 0.00 (10.45) (0.03) *Cutability Yield Grade, Fat/Inches 1.0-2.0 < .10" 0.00 - 8.00 3.71 0.00 2.0-2.5 < .20" 0.00 - 3.00 2.07 0.00 2.5-3.0 < .40" 0.00 - 2.50 1.98 0.00 3.0-3.5 < .60" (1.00)- 0.00 (0.06) 0.00 3.5-4.0 < .80" (1.00)- 0.00 (0.06) 0.00 4.0-5.0 < 1.2" (20.00)- (10.00) (13.56) 0.00 5.0/up > 1.2" (25.00)- (15.00) (22.57) 0.00 Weight: 400-500 lbs (55.00)- (15.00) (35.98) 0.00 500-550 lbs (30.00)- (12.00) (23.82) 0.00 550-600 lbs (7.00)- 0.00 (0.72) 0.00 600-900 lbs 0.00 - 0.00 0.00 0.00 900-950 lbs 0.00 - 0.00 0.00 0.00 950-1000 lbs (10.00)- 0.00 (0.29) 0.00 over 1000 lbs (35.00)- (10.00) (24.38) 0.00 Hide Brand Location 0.00 - 0.00 0.00 0.00 Based on individual packer's quality, cutability, and weight buying programs. Values reflect adjustments to base prices, dollars per cwt., on a carcass basis. Weighted average price is calculated on individual packer slaughter volume of packers represented in the 5 state area. * If yield grades are not available, yield differentials may be based on fat at 12th rib using a constant of average ribeye area and muscling for carcass weight and KPH. Superior or inferior muscling may adjust lean yield. Source: USDA Market News Service, St. Joseph, MO 816-238-0678 email: stjoe.lgmn@usda.gov www.ams.usda.gov/LSMarketNews 0950C .


Karam Mfg.