Wednesday Morning Boxed Beef Report

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 sharply higher on moderate demand and light offerings.
Select and Choice loin cuts firm to higher while chuck and round cuts sharply higher.
Select and Choice rib cuts steady. Beef trimmings lower on very light to light
demand and light offerings.

CHOICE         SELECT
600-900        600-900
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Current Cutout Values:                          236.56         234.45
Change from prior day:                            4.85           5.13
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Choice/Select spread:                                    2.11

Total Load Count (Cuts, Trimmings, Grinds):                99
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COMPOSITE PRIMAL VALUES
Primal Rib                                     294.83         290.48
Primal Chuck                                   234.69         231.47
Primal Round                                   241.71         240.77
Primal Loin                                    265.86         264.04
Primal Brisket                                 163.04         160.60
Primal Short Plate                             152.06         152.06
Primal Flank                                   118.55         120.30
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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
01/17    47    19     3     6     75            231.71         229.32
01/16    75    25     9    12    120            228.79         225.51
01/15    78    33     6    19    137            224.62         221.91
01/14    80    35     6    22    144            221.04         219.35
01/13    49    26     8    18    101            216.94         214.76
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Current 5 Day Simple Average:                   224.62         222.17
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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             61.48  loads          2,459,038  pounds
Select Cuts             20.13  loads            805,114  pounds
Trimmings                4.94  loads            197,401  pounds
Ground Beef             12.41  loads            496,493  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       37     147,768   518.00  575.00  534.50
112A 3  Rib, ribeye, bnls, light         16      37,846   600.00  695.50  607.42
112A 3  Rib, ribeye, bnls, heavy         21      97,608   575.00  619.21  580.92
113C 1  Chuck, semi-bnls, neck/off        4      42,445   274.50  305.00  303.43
114  1  Chuck, shoulder clod              5      27,607   278.00  325.67  309.71
114A 3  Chuck, shoulder clod, trmd       13      23,335   292.51  326.00  311.39
114D 3  Chuck, clod, top blade            3       3,581   321.00  337.00  333.14
114E 3  Chuck, clod, arm roast           18      34,173   324.60  405.00  339.45
114F 5  Chuck, clod tender (IM)           7       7,007   340.60  402.00  362.67
115  1  Chuck, 2-piece, boneless
116A 3  Chuck, roll, lxl, neck/off       29     106,343   336.00  381.00  360.96
116B 1  Chuck, chuck tender (IM)          9      15,235   271.00  300.00  282.39
3  Chuck roll, retail ready          0           0
120  1  Brisket, deckle-off, bnls        23      64,262   225.00  247.00  232.99
120A 3  Brisket, point/off, bnls         13      15,501   397.00  456.00  408.61
123A 3  Short Plate, short rib           25      80,770   483.75  591.00  491.66
130  4  Chuck, short rib                 22      56,804   339.80  365.00  350.36
160  1  Round, bone-in
161  1  Round, boneless
3  Round, bnls/peeled heel-out
167A 4  Round, knuckle, peeled           46     187,346   314.85  356.00  327.85
168  1  Round, top inside round          23      82,426   263.00  294.00  271.06
168  3  Round, top inside round          17     123,660   272.57  302.48  288.36
169  5  Round, top inside, denuded       31     163,239   302.80  353.00  314.39
3  Round, top inside, side off
170  1  Round, bottom gooseneck
171B 3  Round, outside round             37     128,832   315.00  351.65  337.36
171C 3  Round, eye of round (IM)         53     101,046   306.00  352.00  323.18
174  1  Loin, short loin, 2×3
174  3  Loin, short loin, 0×1            29     178,029   450.00  530.30  465.21
175  3  Loin, strip loin, 1×1
180  1  Loin, strip, bnls, heavy
1  Loin, strip loin bnls. 1×1        4       2,338   425.00  450.00  428.91
180  3  Loin, strip, bnls, 0×1           46     167,099   488.00  545.00  505.45
184  1  Loin, top butt, bnls, heavy       9      50,274   270.00  311.37  279.88
184  3  Loin, top butt, boneless         36     162,828   290.00  319.00  303.72
185A 4  Loin, bottom sirloin, flap       16      36,087   403.00  450.00  434.64
185B 1  Loin, ball-tip, bnls, heavy      20      68,465   251.00  295.00  275.24
185C 1  Loin, sirloin, tri-tip (IM)      10      21,152   294.00  340.00  316.37
185D 4  Loin, tri-tip, pld (IM)           3       2,316   431.45  442.00  433.89
189A 4  Loin, tndrloin, trmd, heavy      35      57,116   985.80 1104.00 1001.54
191A 4  Loin, butt tender, trimmed        9       9,946   949.00 1005.00  957.89
193  4  Flank, flank steak (IM)          13      17,158   382.80  443.00  402.16
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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       3,157   513.51  540.00  525.37
112A 3  Rib, ribeye, bnls, light          4       5,105   585.00  610.00  590.29
112A 3  Rib, ribeye, bnls, heavy          9      16,073   573.17  605.00  586.77
113C 1  Chuck, semi-bnls, neck/off        3       2,095   253.70  279.00  263.21
114  1  Chuck, shoulder clod              9      60,736   300.00  305.00  304.08
114A 3  Chuck, shoulder clod, trmd        5      22,284   298.00  328.00  324.51
114D 3  Chuck, clod, top blade            0           0
114E 3  Chuck, clod, arm roast
114F 5  Chuck, clod tender (IM)           8       5,024   310.00  339.30  316.52
115  1  Chuck, 2-piece, boneless
116A 3  Chuck, roll, lxl, neck/off        6      26,275   340.00  380.00  376.64
116B 1  Chuck, chuck tender (IM)          3       2,554   271.00  300.00  299.27
3  Chuck roll, retail ready          0           0
120  1  Brisket, deckle-off, bnls         7      23,030   204.00  240.00  221.79
120A 3  Brisket, point/off, bnls
123A 3  Short Plate, short rib            4       3,570   440.00  581.00  499.21
130  4  Chuck, short rib                  5       3,511   336.00  350.00  342.38
160  1  Round, bone-in                    0           0
161  1  Round, boneless
3  Round, bnls/peeled heel-out       0           0
167A 4  Round, knuckle, peeled
168  1  Round, top inside round           9     191,848   272.72  294.00  275.52
168  3  Round, top inside round          10      37,845   273.00  311.00  290.76
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              6       5,660   292.00  342.00  323.83
171C 3  Round, eye of round (IM)          8      12,857   305.70  346.50  336.51
174  1  Loin, short loin, 2×3
174  3  Loin, short loin, 0×1             9      11,352   461.58  531.00  498.95
175  3  Loin, strip loin, 1×1
180  1  Loin, strip, bnls, heavy          0           0
1  Loin, strip loin bnls. 1×1        0           0
180  3  Loin, strip, bnls, 0×1            8      20,495   461.30  535.00  499.40
184  1  Loin, top butt, bnls, heavy       9      54,978   270.00  297.00  279.85
184  3  Loin, top butt, boneless          6      20,106   286.50  317.28  295.72
185A 4  Loin, bottom sirloin, flap        0           0
185B 1  Loin, ball-tip, bnls, heavy       7      22,287   280.00  300.00  292.63
185C 1  Loin, sirloin, tri-tip (IM)       6      42,056   309.41  325.00  310.50
185D 4  Loin, tri-tip, pld (IM)           0           0
189A 4  Loin, tndrloin, trmd, heavy       8      13,572   985.00 1036.00  999.34
191A 4  Loin, butt tender, trimmed
193  4  Flank, flank steak (IM)           4       1,523   387.00  433.00  396.68
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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           10      21,547    96.00  109.50  102.49
121D 4  Plate, Inside Skirt (IM)         13      68,182   329.00  375.00  355.13
121C 4  Plate, Outside Skirt (IM)        11      12,106   425.00  462.00  436.06
121E 6  Outside Skirt, pld (IM)          11      21,288   567.60  645.00  587.85
Cap, Wedge Meat & (IM) Lean      37     121,672   275.00  316.00  288.99
Pectoral Meat                    21      47,776   282.00  317.00  291.40
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GB – STEER/HEIFER SOURCE – 10 Pound Chub Basis – Coarse and Fine Grind
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Ground Beef 73%                           7      91,989   246.00  303.08  284.11
Ground Beef 75%
Ground Beef 81%                           5      14,615   261.00  340.80  285.75
Ground Beef 85%                           0           0
Ground Beef 90%                           0           0
Ground Beef 93%                           5      55,714   365.50  386.50  382.42
Ground Beef Chuck 80%                    10     135,323   296.00  351.59  328.84
Ground Beef Round 85%                     7      60,931   344.00  381.50  373.28
Ground Beef Sirloin 90%                   0           0
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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%                   0           0
Blended Ground Beef 75%
Blended Ground Beef 81%
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%                   0           0
Blended Ground Beef Chuck 80%
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                  6     158,401   113.00  120.00  117.30
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.

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