National Daily Boxed Beef Cutout & Boxed Beef Cuts - Negotiated Sales
LM_XB402
Des Moines, IA                  Wed, May 16, 2018               USDA Market News

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:                          230.99         209.01
Change from prior day:                          (0.65)         (0.50)
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Choice/Select spread:                                   21.98

Total Load Count (Cuts, Trimmings, Grinds):                69
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COMPOSITE PRIMAL VALUES
 Primal Rib                                     385.95         330.72
 Primal Chuck                                   177.22         173.99
 Primal Round                                   174.04         174.85
 Primal Loin                                    333.24         264.41
 Primal Brisket                                 178.55         177.53
 Primal Short Plate                             165.47         165.47
 Primal Flank                                   125.93         119.16
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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
05/15    70    54     3    19    145            231.64         209.51
05/14    48    37    14     8    107            232.12         209.12
05/11    47    25    15    18    105            230.97         208.69
05/10    50    32    15    14    111            231.07         209.14
05/09    58    36    23    20    137            230.96         208.95
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Current 5 Day Simple Average:                   231.35         209.08
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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             23.46  loads            938,318  pounds
 Select Cuts             20.18  loads            807,382  pounds
 Trimmings               17.37  loads            694,796  pounds
 Ground Beef              7.96  loads            318,571  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       11      31,975   740.50  803.00  761.70
112A 3  Rib, ribeye, bnls, light          6       2,760   870.00  908.15  882.48
112A 3  Rib, ribeye, bnls, heavy         15      22,235   839.25  898.15  861.25
113C 1  Chuck, semi-bnls, neck/off        5      23,483   218.00  220.00  218.10
114  1  Chuck, shoulder clod              5       4,071   220.00  224.80  222.23
114A 3  Chuck, shoulder clod, trmd        9      21,246   220.78  247.00  233.15
114D 3  Chuck, clod, top blade            4       1,952   399.00  403.20  400.82
114E 3  Chuck, clod, arm roast            6       7,088   240.00  266.50  243.42
114F 5  Chuck, clod tender (IM)           7       3,683   560.00  570.00  562.91
116A 3  Chuck, roll, lxl, neck/off       23      44,757   280.36  305.00  291.43
116B 1  Chuck, chuck tender (IM)          8      16,177   219.90  235.00  224.17
     3  Chuck roll, retail ready
116G 4  Chuck, flap (IM)                  9      12,325   535.67  606.00  575.23
120  1  Brisket, deckle-off, bnls        18      83,761   245.00  265.32  251.87
120A 3  Brisket, point/off, bnls          6      13,642   450.00  452.20  451.61
123A 3  Short Plate, short rib           11      20,193   543.00  646.50  571.27
130  4  Chuck, short rib                 14      46,490   298.35  400.00  317.31
160  1  Round, bone-in
161  1  Round, boneless
167A 4  Round, knuckle, peeled           19      31,732   235.00  262.00  240.65
168  1  Round, top inside round           9       4,295   238.00  248.09  241.16
168  3  Round, top inside round          10      60,030   237.00  250.00  238.36
169  5  Round, top inside, denuded        4       3,039   272.00  295.00  280.69
169A 5  Round, top inside, cap off        8      12,332   314.00  323.00  316.54
     3  Round, top inside, side off       0           0
170  1  Round, bottom gooseneck           0           0
171B 3  Round, outside round             23     119,918   197.00  218.09  199.68
171C 3  Round, eye of round (IM)         18      22,068   229.77  252.00  236.64
174  3  Loin, short loin, 0x1             9     101,010   660.76  695.00  661.81
175  3  Loin, strip loin, 1x1             3       1,922   741.00  745.75  742.40
     1  Loin, strip loin bnls. 1x1        3       2,767   742.00  787.00  756.59
180  3  Loin, strip, bnls, 0x1           19      25,500   835.18  898.09  849.95
184  1  Loin, top butt, bnls, heavy       7       4,239   355.00  369.55  360.15
184  3  Loin, top butt, boneless         10       8,477   363.09  385.32  369.65
184B 3  Loin, top butt, CC (IM)
185A 4  Loin, bottom sirloin, flap        5       8,973   625.00  692.00  680.70
185B 1  Loin, ball-tip, bnls, heavy      11      95,226   220.62  271.75  230.15
185C 1  Loin, sirloin, tri-tip (IM)
185D 4  Loin, tri-tip, pld (IM)
189A 4  Loin, tndrloin, trmd, heavy      11      11,448   990.00 1053.20 1005.33
191A 4  Loin, butt tender, trimmed        5      21,726   939.00  982.00  959.17
193  4  Flank, flank steak (IM)           7       2,809   545.25  555.25  550.22
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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        4       1,106   613.85  630.32  628.97
112A 3  Rib, ribeye, bnls, light          7       7,760   690.00  755.00  712.72
112A 3  Rib, ribeye, bnls, heavy         18      13,773   690.00  755.00  714.46
113C 1  Chuck, semi-bnls, neck/off        3       2,567   220.00  225.01  220.14
114  1  Chuck, shoulder clod              3       7,327   214.00  226.00  220.03
114A 3  Chuck, shoulder clod, trmd        4      15,764   226.38  243.30  232.44
114D 3  Chuck, clod, top blade
114E 3  Chuck, clod, arm roast            0           0
114F 5  Chuck, clod tender (IM)           3       1,476   460.00  500.00  493.96
116A 3  Chuck, roll, lxl, neck/off       16      84,609   256.81  300.00  263.46
116B 1  Chuck, chuck tender (IM)
     3  Chuck roll, retail ready          0           0
116G 4  Chuck, flap (IM)                 10      40,646   550.49  586.50  563.20
120  1  Brisket, deckle-off, bnls         6      10,747   251.00  258.09  255.49
120A 3  Brisket, point/off, bnls
123A 3  Short Plate, short rib
130  4  Chuck, short rib                  3       6,766   303.00  314.00  305.78
160  1  Round, bone-in
161  1  Round, boneless
167A 4  Round, knuckle, peeled            9      20,081   229.00  250.00  231.91
168  1  Round, top inside round           3       1,937   240.00  248.09  241.55
168  3  Round, top inside round           8      23,812   233.01  245.00  239.46
169  5  Round, top inside, denuded
169A 5  Round, top inside, cap off
     3  Round, top inside, side off       0           0
170  1  Round, bottom gooseneck
171B 3  Round, outside round             14      47,551   201.00  215.00  204.37
171C 3  Round, eye of round (IM)          8       7,810   230.00  243.09  236.88
174  3  Loin, short loin, 0x1            13      50,936   438.00  513.09  464.65
175  3  Loin, strip loin, 1x1
     1  Loin, strip loin bnls. 1x1        0           0
180  3  Loin, strip, bnls, 0x1           17      40,720   470.00  529.64  477.87
184  1  Loin, top butt, bnls, heavy
184  3  Loin, top butt, boneless         10      18,069   332.00  364.00  338.57
184B 3  Loin, top butt, CC (IM)           0           0
185A 4  Loin, bottom sirloin, flap (IM)
185B 1  Loin, ball-tip, bnls, heavy       7      70,415   208.00  245.75  212.48
185C 1  Loin, sirloin, tri-tip (IM)       3      49,085   280.00  290.00  281.40
185D 4  Loin, tri-tip, pld (IM)
189A 4  Loin, tndrloin, trmd, heavy      16     108,273   878.00  945.00  888.76
191A 4  Loin, butt tender, trimmed        4      12,707   860.00  940.32  865.87
193  4  Flank, flank steak (IM)           6       4,767   512.11  532.00  515.29
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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      77,950   126.10  130.00  126.53
121D 4  Plate, Inside Skirt (IM)         15      28,224   407.00  455.51  422.93
121C 4  Plate, Outside Skirt (IM)
121E 6  Outside Skirt, pld (IM)
        Cap, Wedge Meat & (IM) Lean      17      34,401   275.00  296.50  289.14
        Pectoral Meat                    12      17,727   276.75  305.00  285.04
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GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind
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Ground Beef 73%                          18      59,831   155.66  181.50  167.55
Ground Beef 75%
Ground Beef 81%                          31      85,243   182.77  203.20  195.92
Ground Beef 85%
Ground Beef 90%
Ground Beef 93%                           6      12,740   318.50  318.50  318.50
Ground Beef Chuck 80%                     8      14,555   195.00  205.00  201.94
Ground Beef Round 85%                     0           0
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%
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                 24     694,796    81.00   92.50   84.14
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 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
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1100C

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