LM_XB455 Des Moines, IA Mon, May 13, 2013 USDA Market News NATIONAL WEEKLY BOXED BEEF CUTS - Negotiated sales, 22-90 day delivery period FOB Plant basis negotiatd sales for delivery within 22-90 days including sales since last report, Values reflect U.S. dollars per 100 pounds. CURRENT VOLUME - (one load equals 40,000 pounds) Choice Cuts 112.57 loads 4,502,930 pounds Select Cuts 89.00 loads 3,559,899 pounds Trimmings 0.00 loads 0 pounds Ground Beef 45.62 loads 1,824,871 pounds -------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted Trades Pounds Range Average -------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 5 153,736 602.00 610.00 603.17 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 0 0 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 0 0 114A 3 Chuck, shoulder clod, trmd 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 0 0 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 14 147,994 217.50 235.00 222.09 116B 1 Chuck, chuck tender (IM) 3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 336 226.00 229.76 227.51 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless 0 0 3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 5 46,875 197.50 197.50 197.50 168 3 Round, top inside round 16 264,465 207.50 216.50 209.02 169 5 Round, top inside, denuded 3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 21 508,959 186.00 210.00 200.01 171C 3 Round, eye of round (IM) 8 176,815 207.50 209.89 208.37 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 312,865 670.50 683.00 680.20 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0 1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 30 476,349 470.11 515.00 489.75 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 0 0 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 0 0 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 0 0 -------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted Trades Pounds Range Average -------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 112A 3 Rib, ribeye, bnls, light 0 0 112A 3 Rib, ribeye, bnls, heavy 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 0 0 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 0 0 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 8 269,455 218.51 227.08 222.66 116B 1 Chuck, chuck tender (IM) 0 0 3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 0 0 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0 3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 0 0 168 1 Round, top inside round 0 0 168 3 Round, top inside round 169 5 Round, top inside, denuded 0 0 3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 171C 3 Round, eye of round (IM) 0 0 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0 1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 15 609,051 279.00 317.45 297.36 185A 4 Loin, bottom sirloin, flap (IM) 185B 1 Loin, ball-tip, bnls, heavy 0 0 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 0 0 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 0 0 -------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS Fat Limitations 1-6 (IM) = Individual Muscle -------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 0 0 121D 4 Plate, Inside Skirt (IM) 121C 4 Plate, Outside Skirt (IM) 121E 6 Outside Skirt, pld (IM) Cap, Wedge Meat & (IM) Lean Pectoral Meat 0 0 -------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound Chub Basis - Coarse and Fine Grind -------------------------------------------------------------------------------- Ground Beef 73% Ground Beef 75% 0 0 Ground Beef 81% 0 0 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% Ground Beef Round 85% Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 0 0 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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" -------------------------------------------------------------------------------- Items that have no entries indicate there were trades but not reportable because they did not meet the weekly 3/70/20 guideline. -------------------------------------------------------------------------------- Source: USDA Market News Service, Des Moines, IA 515-284-4460 email: desm.lgmn@usda.gov www.ams.usda.gov/mnreports/lm_xb455.txt 1000C .