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Friday, July 25, 2008


 

LM_XB403 Des Moines, IA Thu, Jul 24, 2008 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 were sharply lower on light to moderate demand and moderate to heavy offerings. Select and Choice chuck and round cuts were weak while rib and loin cuts were sharply lower. Beef trimmings were generally steady on moderate demand and offerings. CHOICE SELECT 600-900 600-900 -------------------------------------------------------------------------------- Current Cutout Values: 160.38 155.57 Change from prior day: (3.21) (2.30) -------------------------------------------------------------------------------- Choice/Select spread: 4.81 Total Load Count (Cuts, Trimmings, Grinds): 337 -------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 239.42 223.38 Primal Chuck 127.14 128.11 Primal Round 140.77 139.75 Primal Loin 223.57 209.06 Primal Brisket 101.52 101.69 Primal Short Plate 116.66 118.65 Primal Flank 100.02 96.13 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/23 120 64 33 55 273 163.59 157.87 07/22 83 87 21 41 232 165.82 158.55 07/21 76 93 28 47 243 167.27 159.15 07/18 99 67 69 52 287 168.26 160.76 07/17 101 81 26 69 278 169.67 161.34 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 166.92 159.53 -------------------------------------------------------------------------------- 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 183.64 loads 7,345,400 pounds Select Cuts 82.89 loads 3,315,500 pounds Trimmings 27.30 loads 1,092,064 pounds Coarse Grinds 43.06 loads 1,722,571 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 5 2,605 400.85 418.15 412.27 109E 1 Rib, ribeye, lip-on, bn-in 20 13,190 505.00 546.00 517.06 112A 3 Rib, ribeye, bnls, light 21 97,260 514.00 600.00 545.21 112A 3 Rib, ribeye, bnls, heavy 65 695,502 513.66 600.25 542.10 113A 1 Chuck, square-cut, 2 piece 113C 1 Chuck, semi-bnls, neck/off 10 49,342 150.65 158.85 152.40 113C 3 Chuck, semi-bnls, neck/off 0 0 3 Chuck, semi-bnls n/o sh-cut 114 1 Chuck, shoulder clod 21 56,900 170.09 182.85 172.21 114A 3 Chuck, shoulder clod, trmd 23 415,376 175.00 190.91 175.90 114D 3 Chuck, clod, top blade 10 11,929 245.00 281.00 270.86 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 14 226,824 156.92 169.85 157.87 116A 3 Chuck, roll, lxl, neck/off 43 238,444 178.41 197.00 184.99 116B 1 Chuck, chuck tender 25 89,930 187.90 202.00 192.82 3 Chuck roll, retail ready 17 537,180 196.00 206.00 196.08 120 1 Brisket, deckle-off, bnls 40 411,672 137.00 155.00 141.57 120A 3 Brisket, point/off, bnls 16 109,243 224.00 257.00 238.24 123A 3 Short Plate, short rib 25 249,250 188.50 290.00 205.46 130 4 Chuck, short rib 16 59,076 152.00 191.00 162.95 160 1 Round, bone-in 5 4,110 162.00 168.35 164.00 161 1 Round, boneless 4 27,460 161.50 175.00 162.67 3 Round, bnls/peeled heel-out 5 17,154 195.00 207.92 205.13 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 63 492,091 180.00 204.00 187.24 168 1 Round, top inside round 56 548,255 182.90 206.00 187.02 168 3 Round, top inside round 32 180,144 187.15 203.00 194.42 169 5 Round, top inside, denuded 28 94,328 225.65 242.10 229.41 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 15,393 160.00 170.00 166.61 171B 3 Round, outside round 59 372,050 175.20 193.00 180.50 171C 3 Round, eye of round 55 306,215 181.50 206.15 191.16 3 Round, flat/eye, heel-out 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 38 154,380 419.65 493.00 438.64 175 3 Loin, strip loin, 1x1 6 29,632 376.72 430.00 394.05 180 1 Loin, strip, bnls, heavy 1 Loin, strip loin bnls. 1x1 12 26,683 420.00 470.85 433.22 180 3 Loin, strip, bnls, 0x1 58 358,760 457.24 525.00 481.22 184 1 Loin, top butt, bnls, heavy 20 34,745 261.85 285.00 277.83 184 3 Loin, top butt, boneless 31 93,666 265.00 305.00 275.79 185A 4 Loin, bottom sirloin, flap 29 110,907 296.50 330.00 311.10 185B 1 Loin, ball-tip, bnls, light 185B 1 Loin, ball-tip, bnls, heavy 16 75,001 221.90 251.50 224.92 185C 1 Loin, sirloin, tri-tip 18 14,988 247.00 275.85 259.16 185D 4 Loin, sirloin, tri-tip, pld 15 16,034 340.00 385.68 354.06 189A 4 Loin, tndrloin, trmd, light 0 0 189A 4 Loin, tndrloin, trmd, heavy 39 526,944 789.80 861.50 799.42 191A 4 Loin, butt tender, trimmed 7 9,534 805.00 820.00 811.83 193 4 Flank, flank steak 14 32,477 350.00 380.00 359.85 -------------------------------------------------------------------------------- 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 20 21,610 431.00 474.00 447.02 112A 3 Rib, ribeye, bnls, light 24 191,936 466.66 545.00 496.51 112A 3 Rib, ribeye, bnls, heavy 53 287,547 466.66 550.00 492.17 113A 1 Chuck, square-cut, 2 piece 0 0 113C 1 Chuck, semi-bnls, neck/off 17 59,523 154.00 160.85 155.19 113C 3 Chuck, semi-bnls, neck/off 0 0 3 Chuck, semi-bnls n/o sh-cut 0 0 114 1 Chuck, shoulder clod 11 68,765 172.00 183.00 172.86 114A 3 Chuck, shoulder clod, trmd 17 37,235 183.55 206.00 187.52 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender 115 1 Chuck, 2-piece, boneless 24 74,596 157.90 170.85 163.53 116A 3 Chuck, roll, lxl, neck/off 55 293,046 175.40 195.00 183.32 116B 1 Chuck, chuck tender 18 32,078 190.00 201.85 196.87 3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 46 353,500 137.00 151.00 141.58 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 13 35,754 185.00 270.00 233.07 130 4 Chuck, short rib 10 51,630 152.00 174.50 167.30 160 1 Round, bone-in 5 1,560 163.00 168.85 164.84 161 1 Round, boneless 5 3,941 175.00 178.70 176.13 3 Round, bnls/peeled heel-out 0 0 167 1 Round, knuckle 167A 4 Round, knuckle, peeled 34 125,487 174.80 197.00 184.09 168 1 Round, top inside round 30 183,670 176.85 199.00 185.37 168 3 Round, top inside round 16 55,710 189.00 208.00 198.64 169 5 Round, top inside, denuded 8 16,960 224.20 238.85 231.19 3 Round, top Inside, side off 0 0 170 1 Round, bottom gooseneck 10 21,334 159.00 170.15 165.66 171B 3 Round, outside round 28 70,573 175.50 193.00 184.27 171C 3 Round, eye of round 20 34,381 182.90 198.85 193.86 3 Round, flat/eye, heel-out 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 69,324 394.50 435.00 402.61 175 3 Loin, strip loin, 1x1 7 36,155 372.68 395.00 377.49 180 1 Loin, strip, bnls, heavy 0 0 1 Loin, strip loin bnls. 1x1 13 10,570 364.00 420.68 398.30 180 3 Loin, strip, bnls, 0x1 12 44,722 387.00 434.00 395.27 184 1 Loin, top butt, bnls, heavy 24 31,563 250.85 272.40 256.48 184 3 Loin, top butt, boneless 22 104,804 239.20 283.85 261.02 185A 4 Loin, bottom sirloin, flap 25 166,258 295.00 320.00 301.56 185B 1 Loin, ball-tip, bnls, light 0 0 185B 1 Loin, ball-tip, bnls, heavy 15 78,614 223.33 251.85 227.73 185C 1 Loin, sirloin, tri-tip 11 14,806 245.85 256.00 250.74 185D 4 Loin, sirloin, tri-tip, pld 0 0 189A 4 Loin, tndrloin, trmd, light 0 0 189A 4 Loin, tndrloin, trmd, heavy 20 183,167 647.85 720.00 702.56 191A 4 Loin, butt tender, trimmed 8 45,366 688.98 746.00 722.98 193 4 Flank, flank steak 14 29,178 317.00 330.25 325.53 -------------------------------------------------------------------------------- CHOICE AND SELECT CUTS, Fat Limitations (FL) 1-6 -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 5 1,965 119.75 157.50 139.52 124 4 Rib, Back Ribs, Frozen 5 3,474 93.85 115.00 97.21 121D 4 Plate, Inside Skirt 44 286,122 255.35 300.00 272.96 121C 4 Plate, Outside Skirt 15 34,186 391.50 456.00 434.63 121E 6 Plate, Outside Skirt, pld 11 30,731 565.00 575.00 568.66 Cap and Wedge Meat 55 354,699 182.00 210.15 187.25 Pectoral Meat 39 102,862 190.50 220.00 207.77 -------------------------------------------------------------------------------- GROUND BEEF - STEER and HEIFER SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Ground Beef 73% 30 379,722 120.37 145.00 127.42 Ground Beef 75% 8 82,904 134.14 146.30 135.64 Ground Beef 81% 55 359,556 133.00 155.00 143.54 Ground Beef 85% Ground Beef 90% Ground Beef 93% 20 74,998 185.47 194.85 188.84 Ground Beef Chuck 29 362,039 142.45 162.00 153.11 Ground Beef Round 13 71,806 165.00 174.70 170.87 Ground Beef Sirloin -------------------------------------------------------------------------------- BLENDED GROUND BEEF - STEER, HEIFER and COW SOURCE -- 10 Pound Chub Basis -------------------------------------------------------------------------------- Blended Ground Beef 73% 9 37,837 122.20 153.00 127.75 Blended Ground Beef 75% Blended Ground Beef 81% 22 255,149 136.60 176.00 156.01 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% 0 0 Blended Ground Beef Chuck Blended Ground Beef Round Blended Ground Beef Sirloin -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER and HEIFER SOURCE -------------------------------------------------------------------------------- Fresh 50% lean trimmings 24 892,984 93.00 100.00 96.84 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 .


Karam Mfg.