Saturday Morning Boxed Beef Price Report

Cattle 4

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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WEEKLY COMPOSITE PRIMAL VALUES
Primal Rib                                     303.57         293.46
Primal Chuck                                   211.81         211.57
Primal Round                                   226.27         228.49
Primal Loin                                    290.80         282.73
Primal Brisket                                 169.81         171.41
Primal Short Plate                             155.58         155.57
Primal Flank                                   124.65         125.68
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WEEKLY CUTOUT VALUE SUMMARY
CHOICE         SELECT
Date  Choice Select Trim Grinds Total           600-900        600-900
03/07    48    13     8    13                   236.02         232.87
03/06    54    24     3    20                   235.58         233.00
03/05    69    29     6    35                   234.51         231.93
03/04    50    35    10    22                   231.76         229.74
03/03    78    23     3    41                   229.12         227.81
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WEEKLY AVERAGE                                  233.40         231.07
CHANGE FROM PRIOR WEEK                           13.80          13.98
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CHOICE/SELECT SPREAD:                                    2.33

TOTAL LOAD COUNT (Cuts, Trimmings, Grinds):               584
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NATIONAL BOXED BEEF CUTS – NEGOTIATED SALES   FOB Plant basis negotiated sales
for delivery within 0-21 day period, including sales since last report.

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

Choice Cuts                 299.82  loads       11,992,697  pounds
Select Cuts                 123.41  loads        4,936,556  pounds
Trimmings                    30.53  loads        1,221,087  pounds
Ground Beef                 130.55  loads        5,222,025  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    164    451,195   504.00   610.00   542.93
112A  3  Rib, ribeye, bnls, light       64    213,243   568.00   680.00   620.26
112A  3  Rib, ribeye, bnls, heavy      288    563,742   560.00   656.00   596.53
113C  1  Chuck, semi-bnls, neck/off     12     42,168   237.00   280.50   253.50
114   1  Chuck, shoulder clod           54    276,283   245.00   291.72   269.02
114A  3  Chuck, shoulder clod, trmd    127    431,318   260.00   310.00   285.06
114D  3  Chuck, clod, top blade         23     24,379   323.00   360.00   346.51
114E  3  Chuck, clod, arm roast         48    159,928   297.69   425.00   337.39
114F  5  Chuck, clod tender (IM)        53     60,217   345.00   450.00   378.06
115   1  Chuck, 2-piece, boneless       23     21,649   272.00   291.00   279.08
116A  3  Chuck, roll, lxl, neck/off    281    798,038   264.50   327.00   294.79
116B  1  Chuck, chuck tender (IM)      108    207,702   303.00   347.00   325.53
3  Chuck roll, retail ready       29    364,268   285.15   332.00   321.41
120   1  Brisket, deckle-off, bnls     256    889,728   228.00   276.00   247.32
120A  3  Brisket, point/off, bnls       61     65,923   400.00   443.00   411.10
123A  3  Short Plate, short rib        103    138,738   425.00   552.00   500.04
130   4  Chuck, short rib              127    216,198   275.00   371.38   320.65
160   1  Round, bone-in                 14     16,919   250.00   284.50   270.70
161   1  Round, boneless                12     13,668   262.79   289.50   280.16
3  Round, bnls/peeled heel-out    13      7,069   286.00   327.00   309.35
167A  4  Round, knuckle, peeled        260    553,134   279.06   336.38   305.98
168   1  Round, top inside round       149    219,265   260.00   320.28   284.40
168   3  Round, top inside round       123    841,182   256.47   330.00   297.84
169   5  Round, top inside, denuded     82    216,430   303.69   371.00   328.08
3  Round, top inside, side off    12    114,458   331.00   375.79   348.32
170   1  Round, bottom gooseneck        26     26,536   252.00   289.50   277.09
171B  3  Round, outside round          241  1,179,244   265.00   321.17   287.89
171C  3  Round, eye of round (IM)      238    378,742   295.22   358.10   327.42
174   1  Loin, short loin, 2×3          25     13,302   395.00   514.50   461.39
174   3  Loin, short loin, 0x1         119    307,462   475.00   603.00   541.06
175   3  Loin, strip loin, 1×1          15     74,465   491.00   553.00   512.80
180   1  Loin, strip, bnls, heavy
1  Loin, strip loin bnls. 1×1     34     40,324   452.00   564.00   520.95
180   3  Loin, strip, bnls, 0x1        219    390,464   540.60   659.00   606.17
184   1  Loin, top butt, bnls, heavy    85     77,479   282.00   350.00   307.78
184   3  Loin, top butt, boneless      170    451,207   287.00   373.00   334.14
185A  4  Loin, bottom sirloin, flap    139    275,771   415.00   487.00   451.10
185B  1  Loin, ball-tip, bnls, heavy   103    218,751   328.00   390.00   361.52
185C  1  Loin, sirloin, tri-tip (IM)    57     60,435   326.00   377.00   349.05
185D  4  Loin, tri-tip, pld (IM)        53     36,632   420.00   494.00   459.46
189A  4  Loin, tndrloin, trmd, heavy   242    499,140   960.00  1169.50  1041.08
191A  4  Loin, butt tender, trimmed     26     18,173   960.00  1050.00   989.40
193   4  Flank, flank steak (IM)        97     98,179   395.00   478.00   439.11
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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     54     45,236   509.79   560.00   526.11
112A  3  Rib, ribeye, bnls, light       58    204,567   555.00   636.50   582.71
112A  3  Rib, ribeye, bnls, heavy      106    270,172   537.78   626.28   578.55
113C  1  Chuck, semi-bnls, neck/off     29     28,321   246.00   285.00   271.92
114   1  Chuck, shoulder clod           29    187,695   245.00   285.00   268.78
114A  3  Chuck, shoulder clod, trmd     38    145,649   270.00   311.29   286.59
114D  3  Chuck, clod, top blade
114E  3  Chuck, clod, arm roast
114F  5  Chuck, clod tender (IM)        50     88,903   315.00   385.00   352.16
115   1  Chuck, 2-piece, boneless
116A  3  Chuck, roll, lxl, neck/off     98    355,989   266.23   315.32   292.82
116B  1  Chuck, chuck tender (IM)       50    103,241   283.00   335.00   325.66
3  Chuck roll, retail ready
120   1  Brisket, deckle-off, bnls      39    103,930   233.00   270.00   246.66
120A  3  Brisket, point/off, bnls       13      6,554   400.00   455.56   415.67
123A  3  Short Plate, short rib         15     29,881   430.00   551.00   471.01
130   4  Chuck, short rib               30     91,621   301.00   372.22   312.39
160   1  Round, bone-in                  9     11,776   259.75   277.00   270.82
161   1  Round, boneless                12     10,332   272.00   291.50   280.92
3  Round, bnls/peeled heel-out
167A  4  Round, knuckle, peeled         50     94,113   285.00   330.32   300.56
168   1  Round, top inside round        36     85,127   277.43   310.89   297.39
168   3  Round, top inside round        95    343,976   270.00   339.47   300.60
169   5  Round, top inside, denuded     15     14,413   323.00   363.80   350.35
3  Round, top inside, side off
170   1  Round, bottom gooseneck        10      8,955   250.00   284.66   265.32
171B  3  Round, outside round           69    509,538   271.00   321.29   289.99
171C  3  Round, eye of round (IM)       59     74,676   300.00   354.70   329.96
174   1  Loin, short loin, 2×3
174   3  Loin, short loin, 0x1          47     48,791   477.38   610.00   545.80
175   3  Loin, strip loin, 1×1           7     24,871   451.00   536.00   515.27
180   1  Loin, strip, bnls, heavy        0          0
1  Loin, strip loin bnls. 1×1     15     15,200   452.00   549.00   479.34
180   3  Loin, strip, bnls, 0x1         53     57,566   510.00   645.30   586.76
184   1  Loin, top butt, bnls, heavy    39    109,086   282.00   330.00   306.29
184   3  Loin, top butt, boneless       83    301,504   290.91   367.28   335.62
185A  4  Loin, bottom sirloin, flap     22     24,335   426.73   485.00   446.99
185B  1  Loin, ball-tip, bnls, heavy    40     60,432   320.00   399.96   366.76
185C  1  Loin, sirloin, tri-tip (IM)    25     60,490   303.12   367.22   346.29
185D  4  Loin, tri-tip, pld (IM)         6      5,730   426.51   481.00   446.46
189A  4  Loin, tndrloin, trmd, heavy    73    133,451   953.50  1097.03  1005.05
191A  4  Loin, butt tender, trimmed     19      9,420   950.00  1025.00   984.87
193   4  Flank, flank steak (IM)        17     15,225   435.00   455.00   446.34
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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          26     33,162   112.00   198.75   132.61
124   4  Rib, Back Ribs, Frozen         38    361,703    71.00   129.61    92.96
121D  4  Plate, Inside Skirt (IM)      146    347,000   339.62   385.00   356.32
121C  4  Plate, Outside Skirt (IM)      68    101,360   386.00   506.00   445.89
121E  6  Outside Skirt, pld (IM)        41     64,079   584.60   712.00   642.44
Cap, Wedge Meat & (IM) Lean   199    870,856   284.00   335.00   309.28
Pectoral Meat                 170    322,624   285.00   336.00   319.72
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GB – STEER/HEIFER SOURCE – 10 Pound Chub Basis – Coarse and Fine Grind
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Ground Beef 73%                        113    664,047   202.54   260.00   225.22
Ground Beef 75%                         19     36,071   228.00   254.00   239.67
Ground Beef 81%                        151    909,163   225.00   305.00   257.20
Ground Beef 85%
Ground Beef 90%                         24     94,633   296.00   345.00   328.83
Ground Beef 93%                         51    265,764   252.45   353.50   314.26
Ground Beef Chuck 80%                   86    777,530   225.00   313.00   276.81
Ground Beef Round 85%                   57    269,027   286.00   346.00   311.73
Ground Beef Sirloin 90%                  6      4,939   341.00   350.00   341.22
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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%                 69    613,760   190.15   234.75   208.20
Blended Ground Beef 75%
Blended Ground Beef 81%                113    986,345   221.15   270.80   243.05
Blended Ground Beef 85%
Blended Ground Beef 90%
Blended Ground Beef 93%                 11     55,800   320.25   347.70   339.41
Blended Ground Beef Chuck 80%           21    106,484   220.30   277.80   250.52
Blended Ground Beef Round 85%           11     59,560   248.33   303.25   288.36
Blended Ground Beef Sirloin 90%          4      3,060   306.18   345.00   320.08
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BEEF TRIMMINGS – STEER/HEIFER SOURCE – Fresh Combos & Frozen Boxed
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Fresh 50% lean trimmings                54  1,186,527   117.00   152.00   133.90
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 weekly 3/70/20 guideline.

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