National Weekly Boxed Beef Cuts-Negotiated Sales, 22-90 delivery period
LM_XB455
Des Moines, IA               Mon, Apr 15, 2019                  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                   104.94  loads                  4,197,611  pounds
Select Cuts                    61.70  loads                  2,468,107  pounds
Trimmings                       0.00  loads                          0  pounds
Ground Beef                    35.95  loads                  1,437,823  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
112A  3  Rib, ribeye, bnls, light
112A  3  Rib, ribeye, bnls, heavy
113C  1  Chuck, semi-bnls, neck/off      0          0
114   1  Chuck, shoulder clod            0          0
114A  3  Chuck, shoulder clod, trmd
114D  3  Chuck, clod, top blade          0          0
114E  3  Chuck, clod, arm roast          0          0
114F  5  Chuck, clod tender (IM)         0          0
116A  3  Chuck, roll, lxl, neck/off      4     47,742   260.30   264.10   263.02
116B  1  Chuck, chuck tender (IM)
      3  Chuck roll, retail ready
120   1  Brisket, deckle-off, bnls      30  1,262,036   260.33   268.00   263.17
120A  3  Brisket, point/off, bnls
123A  3  Short Plate, short rib          0          0
130   4  Chuck, short rib                0          0
160   1  Round, bone-in                  0          0
161   1  Round, boneless                 0          0
167A  4  Round, knuckle, peeled
168   1  Round, top inside round        10    218,107   221.31   225.00   223.37
168   3  Round, top inside round         7    162,726   219.36   227.65   219.63
169   5  Round, top inside, denuded
      3  Round, top inside, side off     0          0
170   1  Round, bottom gooseneck         0          0
171B  3  Round, outside round           11    239,472   205.00   210.30   209.89
171C  3  Round, eye of round (IM)        8    250,411   231.84   232.00   231.96
174   3  Loin, short loin, 0x1           7    192,310   636.97   687.97   674.90
175   3  Loin, strip loin, 1x1
      1  Loin, strip loin bnls. 1x1      0          0
180   3  Loin, strip, bnls, 0x1
184   1  Loin, top butt, bnls, heavy     0          0
184   3  Loin, top butt, boneless
185A  4  Loin, bottom sirloin, flap      5    197,308   565.88   572.63   568.60
185B  1  Loin, ball-tip, bnls, heavy     0          0
185C  1  Loin, sirloin, tri-tip (IM)
185D  4  Loin, tri-tip, pld (IM)         0          0
189A  4  Loin, tndrloin, trmd, heavy    11     36,071   988.77   995.00   989.44
191A  4  Loin, butt tender, trimmed
193   4  Flank, flank steak (IM)
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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
112A  3  Rib, ribeye, bnls, light
112A  3  Rib, ribeye, bnls, heavy
113C  1  Chuck, semi-bnls, neck/off      0          0
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          0          0
114F  5  Chuck, clod tender (IM)         0          0
116A  3  Chuck, roll, lxl, neck/off      8      4,575   262.84   263.02   263.00
116B  1  Chuck, chuck tender (IM)        0          0
      3  Chuck roll, retail ready        0          0
120   1  Brisket, deckle-off, bnls
120A  3  Brisket, point/off, bnls        0          0
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
167A  4  Round, knuckle, peeled          3      3,226   238.65   248.86   243.14
168   1  Round, top inside round
168   3  Round, top inside round
169   5  Round, top inside, denuded
      3  Round, top inside, side off     0          0
170   1  Round, bottom gooseneck
171B  3  Round, outside round            0          0
171C  3  Round, eye of round (IM)        0          0
174   3  Loin, short loin, 0x1          11    161,305   499.35   551.00   525.98
175   3  Loin, strip loin, 1x1
      1  Loin, strip loin bnls. 1x1      0          0
180   3  Loin, strip, bnls, 0x1
184   1  Loin, top butt, bnls, heavy
184   3  Loin, top butt, boneless        3     12,558   351.00   360.66   355.13
185A  4  Loin, bottom sirloin, flap      0          0
185B  1  Loin, ball-tip, bnls, heavy     0          0
185C  1  Loin, sirloin, tri-tip (IM)
185D  4  Loin, tri-tip, pld (IM)         0          0
189A  4  Loin, tndrloin, trmd, heavy    12     13,756   977.97   990.00   987.34
191A  4  Loin, butt tender, trimmed
193   4  Flank, flank steak (IM)         0          0
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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          0          0
121D  4  Plate, Inside Skirt (IM)
121C  4  Plate, Outside Skirt (IM)       0          0
121E  6  Outside Skirt, pld (IM)         0          0
         Cap, Wedge Meat & (IM) Lean
         Pectoral Meat                   0          0
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GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
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Ground Beef 73%
Ground Beef 75%
Ground Beef 81%                         16    339,646   190.00   215.67   204.74
Ground Beef 85%                          0          0
Ground Beef 90%                          0          0
Ground Beef 93%                          0          0
Ground Beef Chuck 80%                   21    432,582   190.50   218.19   209.42
Ground Beef Round 85%                    0          0
Ground Beef Sirloin 90%                  0          0
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BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed
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Fresh 50% lean trimmings                 0          0
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 Livestock, Poultry & Grain Market News Division, Des Moines, IA
           515-284-4460      email:  desm.lpgmn@ams.usda.gov
           24 Hour recorded market information 515-284-4830
           www.ams.usda.gov/market-news/livestock-poultry-grain
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