NATIONAL WEEKLY BOXED BEEF CUTS FOR UNGRADED PRODUCT

FOB Plant basis negotiated sales for delivery within 0-21 days including sales
since last report, Values reflect U.S. dollars per 100 pounds.

CURRENT VOLUME – (one load equals 40,000 pounds)

Loads:        51.14
Pounds:   2,045,623

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Ungraded 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      1,589   430.00   486.00   463.45
112A  3  Rib, ribeye, bnls, light       21     27,975   493.00   530.00   503.33
112A  3  Rib, ribeye, bnls, heavy       74     89,715   460.00   534.00   506.06
113C  1  Chuck, semi-bnls, neck/off      6     15,105   255.75   305.00   285.93
114   1  Chuck, shoulder clod           25     81,763   271.50   314.00   301.11
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)
115   1  Chuck, 2-piece, boneless        5      4,507   285.00   300.00   288.59
116A  3  Chuck, roll, lxl, neck/off     49    242,930   325.00   384.00   347.37
116B  1  Chuck, chuck tender (IM)       34     46,047   260.00   342.00   298.56
3  Chuck roll, retail ready        0          0
120   1  Brisket, deckle-off, bnls      43    138,500   206.00   247.00   231.19
120A  3  Brisket, point/off, bnls
123A  3  Short Plate, short rib         60    124,221   429.00   575.00   463.68
130   4  Chuck, short rib               22     37,290   320.00   387.00   334.09
160   1  Round, bone-in                  0          0
161   1  Round, boneless
3  Round, bnls/peeled heel-out     0          0
167A  4  Round, knuckle, peeled         54     79,904   314.82   354.00   328.97
168   1  Round, top inside round        69    207,072   259.00   294.00   272.70
168   3  Round, top inside round        14     30,174   278.00   299.00   286.36
169   5  Round, top inside, denuded
3  Round, top inside, side off     0          0
170   1  Round, bottom gooseneck        27     98,026   240.00   328.00   270.94
171B  3  Round, outside round
171C  3  Round, eye of round (IM)
174   1  Loin, short loin, 2×3           4      2,215   360.00   414.00   395.73
174   3  Loin, short loin, 0×1          14      6,984   405.00   456.50   424.55
175   3  Loin, strip loin, 1×1           0          0
180   1  Loin, strip, bnls, heavy       21     37,752   260.00   361.21   298.94
1  Loin, strip loin bnls. 1×1     27     23,435   322.00   366.00   335.39
180   3  Loin, strip, bnls, 0×1         49     57,178   332.29   450.84   364.03
184   1  Loin, top butt, bnls, heavy    69    164,611   244.00   299.00   269.90
184   3  Loin, top butt, boneless       15     33,367   260.00   300.00   273.47
185A  4  Loin, bottom sirloin, flap (IM)
185B  1  Loin, ball-tip, bnls, heavy    30     19,737   268.00   298.75   275.66
185C  1  Loin, sirloin, tri-tip (IM)    24     55,945   300.00   332.25   311.84
185D  4  Loin, tri-tip, pld (IM)         0          0
189A  4  Loin, tndrloin, trmd, heavy    43     45,713   862.00  1015.00   944.48
191A  4  Loin, butt tender, trimmed      4      2,291   875.00   980.00   894.11
193   4  Flank, flank steak (IM)
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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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