National Daily Boxed Beef Cutout & Boxed Beef Cuts - Negotiated Sales
LM_XB403
Des Moines, IA                  Fri, Jan 12, 2018               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 lower on light to moderate demand and light offerings. 
Select and Choice rib and chuck cuts mostly steady while round and loin cuts steady 
to weak. Beef trimmings weak to lower on light to moderate demand and moderate 
offerings. 


                                                CHOICE         SELECT
                                                600-900        600-900
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Current Cutout Values:                          208.23         201.64
Change from prior day:                          (0.84)         (1.31)
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Choice/Select spread:                                    6.59

Total Load Count (Cuts, Trimmings, Grinds):               106
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COMPOSITE PRIMAL VALUES
 Primal Rib                                     316.14         290.91
 Primal Chuck                                   178.70         178.61
 Primal Round                                   177.35         177.21
 Primal Loin                                    271.03         253.54
 Primal Brisket                                 178.28         179.53
 Primal Short Plate                             134.21         134.21
 Primal Flank                                   110.39         110.54
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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
01/11    73    18     0    19    110            209.07         202.95
01/10    71    27    16    20    134            210.06         203.23
01/09    70    25     7    15    117            210.49         203.69
01/08    56    26    10    12    103            210.20         203.37
01/05    51    16     4    27     98            209.51         202.32
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Current 5 Day Simple Average:                   209.87         203.11
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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             52.73  loads          2,109,327  pounds
 Select Cuts             14.87  loads            594,939  pounds
 Trimmings               18.71  loads            748,297  pounds
 Ground Beef             19.85  loads            793,921  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        8      67,308   593.85  600.60  598.25
112A 3  Rib, ribeye, bnls, light         10      48,275   680.00  704.00  688.60
112A 3  Rib, ribeye, bnls, heavy         13      40,363   625.00  681.25  641.38
113C 1  Chuck, semi-bnls, neck/off
114  1  Chuck, shoulder clod              7      19,154   202.00  211.69  204.54
114A 3  Chuck, shoulder clod, trmd       11      29,586   215.50  236.50  224.48
114D 3  Chuck, clod, top blade            4       3,139   337.08  346.47  341.74
114E 3  Chuck, clod, arm roast            4      15,205   299.65  306.69  300.58
114F 5  Chuck, clod tender (IM)           0           0
116A 3  Chuck, roll, lxl, neck/off       24     165,981   283.00  316.50  292.77
116B 1  Chuck, chuck tender (IM)         12      21,184   240.00  261.50  245.91
     3  Chuck roll, retail ready
116G 4  Chuck, flap (IM)                 11      89,466   556.02  652.00  562.19
120  1  Brisket, deckle-off, bnls        27     322,836   246.45  290.00  250.79
120A 3  Brisket, point/off, bnls          8      11,097   470.60  500.00  472.54
123A 3  Short Plate, short rib            8      14,317   505.00  571.00  519.00
130  4  Chuck, short rib                 16      57,336   323.00  377.60  359.44
160  1  Round, bone-in
161  1  Round, boneless
167A 4  Round, knuckle, peeled           30     107,411   238.00  277.50  250.75
168  1  Round, top inside round           4      82,443   198.53  222.55  198.86
168  3  Round, top inside round          18      51,486   209.00  227.25  214.03
169  5  Round, top inside, denuded       12      62,759   234.13  266.25  244.14
169A 5  Round, top inside, cap off        3       9,536   275.50  295.77  277.65
     3  Round, top inside, side off
170  1  Round, bottom gooseneck           3       1,659   211.11  234.25  224.49
171B 3  Round, outside round             16      48,564   214.00  250.00  236.07
171C 3  Round, eye of round (IM)         29      74,688   230.00  266.50  245.48
174  3  Loin, short loin, 0x1             8      18,754   465.00  557.25  485.45
175  3  Loin, strip loin, 1x1             4      28,933   436.45  464.00  443.24
     1  Loin, strip loin bnls. 1x1        3      49,934   454.00  485.00  455.52
180  3  Loin, strip, bnls, 0x1           20      54,842   500.00  567.25  514.19
184  1  Loin, top butt, bnls, heavy
184  3  Loin, top butt, boneless         18     149,128   342.00  363.58  349.76
184B 3  Loin, top butt, CC (IM)
185A 4  Loin, bottom sirloin, flap       14      80,794   455.00  485.00  460.20
185B 1  Loin, ball-tip, bnls, heavy       6      11,037   240.00  246.50  243.39
185C 1  Loin, sirloin, tri-tip (IM)
185D 4  Loin, tri-tip, pld (IM)
189A 4  Loin, tndrloin, trmd, heavy      11      27,883   940.00  985.00  947.03
191A 4  Loin, butt tender, trimmed
193  4  Flank, flank steak (IM)          10      38,585   451.00  476.16  460.94
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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          5      10,542   618.31  660.75  627.70
112A 3  Rib, ribeye, bnls, heavy          7      12,014   570.00  636.50  595.10
113C 1  Chuck, semi-bnls, neck/off
114  1  Chuck, shoulder clod              5       8,543   202.00  210.00  209.17
114A 3  Chuck, shoulder clod, trmd        4      10,031   207.00  226.00  213.99
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        9      43,167   283.00  310.00  288.91
116B 1  Chuck, chuck tender (IM)          4       3,423   238.00  249.75  243.79
     3  Chuck roll, retail ready          0           0
116G 4  Chuck, flap (IM)                  3      11,595   572.00  592.08  576.35
120  1  Brisket, deckle-off, bnls         4      42,519   251.00  284.25  252.03
120A 3  Brisket, point/off, bnls
123A 3  Short Plate, short rib
130  4  Chuck, short rib                  3       1,026   351.00  380.00  360.18
160  1  Round, bone-in                    0           0
161  1  Round, boneless                   0           0
167A 4  Round, knuckle, peeled            7      68,991   230.00  265.39  246.93
168  1  Round, top inside round
168  3  Round, top inside round           3       4,699   211.68  215.00  212.65
169  5  Round, top inside, denuded
169A 5  Round, top inside, cap off        3      25,353   283.00  311.50  285.08
     3  Round, top inside, side off       0           0
170  1  Round, bottom gooseneck           0           0
171B 3  Round, outside round              3      16,396   230.00  255.39  241.10
171C 3  Round, eye of round (IM)          6      33,669   241.00  253.69  243.72
174  3  Loin, short loin, 0x1             9       6,666   426.50  480.39  463.17
175  3  Loin, strip loin, 1x1
     1  Loin, strip loin bnls. 1x1
180  3  Loin, strip, bnls, 0x1            9      18,508   434.40  501.50  436.81
184  1  Loin, top butt, bnls, heavy       3       6,420   328.70  329.04  328.83
184  3  Loin, top butt, boneless          8      15,744   344.60  354.50  347.76
184B 3  Loin, top butt, CC (IM)           0           0
185A 4  Loin, bottom sirloin, flap        6      11,737   458.03  477.00  460.00
185B 1  Loin, ball-tip, bnls, heavy
185C 1  Loin, sirloin, tri-tip (IM)
185D 4  Loin, tri-tip, pld (IM)
189A 4  Loin, tndrloin, trmd, heavy       6      13,775   920.00  985.75  928.16
191A 4  Loin, butt tender, trimmed
193  4  Flank, flank steak (IM)           3       2,042   452.00  466.00  455.71
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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            3      12,356   102.00  109.12  107.27
121D 4  Plate, Inside Skirt (IM)         12      35,463   371.00  395.01  382.25
121C 4  Plate, Outside Skirt (IM)        14      28,014   475.00  526.50  484.59
121E 6  Outside Skirt, pld (IM)           0           0
        Cap, Wedge Meat & (IM) Lean      16     140,701   238.95  260.00  241.61
        Pectoral Meat                    24     161,859   253.56  273.00  257.32
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GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
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Ground Beef 73%                          10      94,814   165.00  184.50  175.35
Ground Beef 75%
Ground Beef 81%                          25      82,477   197.46  217.18  206.55
Ground Beef 85%
Ground Beef 90%
Ground Beef 93%                          12     134,206   307.80  350.00  316.44
Ground Beef Chuck 80%                     9     153,303   175.00  215.00  209.06
Ground Beef Round 85%
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%
Blended Ground Beef 90%                   0           0
Blended Ground Beef 93%
Blended Ground Beef Chuck 80%
Blended Ground Beef Round 85%
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                 32     625,447    67.26   81.61   76.05
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
         515-284-4460            email:  desm.lpgmn@usda.gov
         24 Hour recorded market information 515-284-4830
www.ams.usda.gov/market-news/livestock-poultry-grain
1100C


1500C

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