Opening Boxed Beef Market Activity
DES MOINES - Feb 4/16 - SNS -- Opening market prices and volumes were reported by the USDA this morning for the U.S. domestic market for boxed beef, with sales broken down by cut.
NATIONAL DAILY BOXED BEEF CUTOUT AND BOXED BEEF CUTS - Negotiated Sales -
Morning
USDA ESTIMATED BOXED BEEF CUT-OUT VALUES - as of 9:30am
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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Current Cutout Values: 223.43 218.80
Change from prior day: 0.86 0.78
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Choice/Select spread: 4.63
Total Load Count (Cuts, Trimmings, Grinds): 65
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COMPOSITE PRIMAL VALUES
Primal Rib 331.48 323.79
Primal Chuck 193.70 189.36
Primal Round 214.87 215.04
Primal Loin 281.06 269.95
Primal Brisket 158.08 154.20
Primal Short Plate 125.87 125.41
Primal Flank 109.62 112.22
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LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS
CHOICE SELECT
Date Choice Select Trim Grinds Total 600-900 600-900
02/03 61 42 4 28 135 222.57 218.02
02/02 65 31 17 16 129 222.47 217.63
02/01 51 22 13 19 105 220.52 215.66
01/29 81 20 12 10 122 218.76 217.13
01/28 98 35 33 10 176 220.12 215.43
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Current 5 Day Simple Average: 220.89 216.77
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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 39.24 loads 1,569,457 pounds
Select Cuts 9.82 loads 392,855 pounds
Trimmings 10.07 loads 402,840 pounds
Ground Beef 5.51 loads 220,349 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 3 1,259 778.00 790.00 783.19
112A 3 Rib, ribeye, bnls, heavy 24 25,311 729.00 760.75 744.33
113C 1 Chuck, semi-bnls, neck/off
114 1 Chuck, shoulder clod 7 14,220 221.55 239.75 226.76
114A 3 Chuck, shoulder clod, trmd 4 34,855 236.75 245.00 237.34
114D 3 Chuck, clod, top blade 4 65,376 283.00 303.79 288.05
114E 3 Chuck, clod, arm roast 5 39,146 363.32 379.65 374.07
114F 5 Chuck, clod tender (IM) 8 4,708 437.40 450.25 442.51
115 1 Chuck, 2-piece, boneless
116A 3 Chuck, roll, lxl, neck/off 20 128,832 299.00 335.00 323.12
116B 1 Chuck, chuck tender (IM) 5 13,158 280.00 290.00 287.82
3 Chuck roll, retail ready
120 1 Brisket, deckle-off, bnls 19 121,980 240.00 264.75 244.37
120A 3 Brisket, point/off, bnls 4 3,665 422.25 425.00 423.88
123A 3 Short Plate, short rib 5 6,122 433.75 435.00 434.76
130 4 Chuck, short rib 9 10,731 294.75 335.00 327.85
160 1 Round, bone-in
161 1 Round, boneless 4 3,212 269.75 274.00 273.82
3 Round, bnls/peeled heel-out 0 0
167A 4 Round, knuckle, peeled 13 34,487 295.00 320.00 307.43
168 1 Round, top inside round 7 25,275 242.25 263.00 244.91
168 3 Round, top inside round 15 152,822 253.30 284.00 263.78
169 5 Round, top inside, denuded 4 13,038 285.00 310.00 295.09
3 Round, top inside, side off 0 0
170 1 Round, bottom gooseneck
171B 3 Round, outside round 16 29,345 287.00 303.00 295.34
171C 3 Round, eye of round (IM) 12 21,957 270.00 289.00 275.62
174 1 Loin, short loin, 2x3
174 3 Loin, short loin, 0x1 9 101,521 520.00 565.00 523.51
175 3 Loin, strip loin, 1x1
180 1 Loin, strip, bnls, heavy 0 0
1 Loin, strip loin bnls. 1x1 8 9,983 510.00 524.75 512.58
180 3 Loin, strip, bnls, 0x1 26 184,547 542.59 600.50 547.23
184 1 Loin, top butt, bnls, heavy 6 45,303 281.75 315.00 284.28
184 3 Loin, top butt, boneless 4 3,219 299.00 335.00 326.77
185A 4 Loin, bottom sirloin, flap 14 54,210 540.00 574.25 549.12
185B 1 Loin, ball-tip, bnls, heavy 14 66,933 231.00 265.50 241.43
185C 1 Loin, sirloin, tri-tip (IM) 5 36,436 252.00 285.50 253.19
185D 4 Loin, tri-tip, pld (IM) 3 21,430 352.75 374.25 371.89
189A 4 Loin, tndrloin, trmd, heavy 19 34,062 995.00 1121.50 1040.79
191A 4 Loin, butt tender, trimmed 0 0
193 4 Flank, flank steak (IM) 13 32,898 490.34 555.00 510.23
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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 6 3,614 635.00 669.50 643.56
112A 3 Rib, ribeye, bnls, light
112A 3 Rib, ribeye, bnls, heavy 10 17,932 725.00 750.50 727.80
113C 1 Chuck, semi-bnls, neck/off 3 2,684 240.00 250.00 243.39
114 1 Chuck, shoulder clod 3 29,721 237.25 250.75 238.31
114A 3 Chuck, shoulder clod, trmd 6 12,984 240.00 265.75 246.72
114D 3 Chuck, clod, top blade 0 0
114E 3 Chuck, clod, arm roast 0 0
114F 5 Chuck, clod tender (IM) 5 4,697 390.00 420.75 395.22
115 1 Chuck, 2-piece, boneless 0 0
116A 3 Chuck, roll, lxl, neck/off 10 33,087 295.00 316.40 308.19
116B 1 Chuck, chuck tender (IM) 5 31,806 280.00 295.75 281.74
3 Chuck roll, retail ready 0 0
120 1 Brisket, deckle-off, bnls 3 5,370 245.00 250.75 245.41
120A 3 Brisket, point/off, bnls 0 0
123A 3 Short Plate, short rib 3 1,708 365.00 460.00 389.33
130 4 Chuck, short rib 4 5,531 290.00 310.75 297.35
160 1 Round, bone-in 0 0
161 1 Round, boneless
3 Round, bnls/peeled heel-out
167A 4 Round, knuckle, peeled 7 12,664 305.00 330.75 317.31
168 1 Round, top inside round 3 5,176 245.00 253.00 246.87
168 3 Round, top inside round 10 33,628 244.75 265.00 253.32
169 5 Round, top inside, denuded 5 2,998 284.00 315.75 299.57
3 Round, top inside, side off
170 1 Round, bottom gooseneck
171B 3 Round, outside round 4 3,325 290.00 300.40 293.44
171C 3 Round, eye of round (IM) 4 4,706 280.00 290.75 285.04
174 1 Loin, short loin, 2x3
174 3 Loin, short loin, 0x1 11 9,243 519.00 545.00 527.85
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 10 16,605 540.00 554.75 541.10
184 1 Loin, top butt, bnls, heavy 5 6,580 277.00 294.50 281.98
184 3 Loin, top butt, boneless 7 20,884 304.75 305.00 305.00
185A 4 Loin, bottom sirloin, flap 4 3,768 516.00 574.50 537.46
185B 1 Loin, ball-tip, bnls, heavy 4 39,868 240.00 265.00 247.26
185C 1 Loin, sirloin, tri-tip (IM)
185D 4 Loin, tri-tip, pld (IM)
189A 4 Loin, tndrloin, trmd, heavy 6 3,416 975.00 1030.25 1011.04
191A 4 Loin, butt tender, trimmed 3 2,865 999.00 1020.00 1016.97
193 4 Flank, flank steak (IM)
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CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle
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124 4 Rib, Back Ribs, Fresh
124 4 Rib, Back Ribs, Frozen 3 4,960 101.61 119.73 107.17
121D 4 Plate, Inside Skirt (IM) 18 47,397 370.00 409.75 382.80
121C 4 Plate, Outside Skirt (IM) 10 15,412 525.00 560.50 536.62
121E 6 Outside Skirt, pld (IM) 4 3,946 803.00 825.00 809.27
Cap, Wedge Meat & (IM) Lean 14 66,524 242.40 280.00 254.17
Pectoral Meat 16 112,238 246.00 280.00 249.60
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GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
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Ground Beef 73% 4 16,057 210.00 213.00 212.40
Ground Beef 75%
Ground Beef 81% 9 13,801 222.00 228.00 224.25
Ground Beef 85% 0 0
Ground Beef 90% 0 0
Ground Beef 93% 11 26,254 335.00 348.50 343.61
Ground Beef Chuck 80% 4 64,033 227.79 249.00 241.21
Ground Beef Round 85% 4 13,247 321.00 330.00 325.41
Ground Beef Sirloin 90%
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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%
Blended Ground Beef 85% 0 0
Blended Ground Beef 90% 0 0
Blended Ground Beef 93%
Blended Ground Beef Chuck 80% 0 0
Blended Ground Beef Round 85% 0 0
Blended 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
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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 daily 3/70/20 guideline. Please refer to weekly
LM_XB459 as the item may qualify.
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Source: USDA Market News Service, Des Moines, IA
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