Boxed Beef Cuts - Branded Product

LM_XB452
Des Moines, IA                  Tue, Feb 19, 2013               USDA Market News

NATIONAL WEEKLY BOXED BEEF CUTS FOR BRANDED PRODUCT - Negotiated Sales
Branded product in this report is limited to the Upper Two-Thirds of the USDA
Choice Grade

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:          153.37
Pounds:      6,134,913

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Branded 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    56      91,113   495.19   636.00   560.51
112A  3  Rib, ribeye, bnls, light      37     110,590   572.50   740.00   618.78
112A  3  Rib, ribeye, bnls, heavy     110     392,247   557.00   681.00   588.06
113C  1  Chuck, semi-bnls, neck/off
114   1  Chuck, shoulder clod           6      14,926   198.47   211.00   201.56
114A  3  Chuck, shoulder clod, trmd    64     260,509   200.00   225.00   210.95
114D  3  Chuck, clod, top blade        10      62,201   250.51   291.31   262.02
114E  3  Chuck, clod, arm roast
114F  5  Chuck, clod tender (IM)       29      25,298   338.00   437.00   364.41
115   1  Chuck, 2-piece, boneless      16     143,044   210.00   241.00   228.71
116A  3  Chuck, roll, lxl, neck/off   118     627,204   226.15   259.50   234.74
116B  1  Chuck, chuck tender (IM)      53      86,836   217.00   238.00   228.12
      3  Chuck roll, retail ready
120   1  Brisket, deckle-off, bnls    102     507,083   182.00   229.00   190.82
120A  3  Brisket, point/off, bnls
123A  3  Short Plate, short rib        25      43,451   363.00   493.00   439.71
130   4  Chuck, short rib               9      16,258   315.00   348.00   319.40
160   1  Round, bone-in
161   1  Round, boneless
      3  Round, bnls/peeled heel-out    9       3,260   237.45   246.00   242.37
167A  4  Round, knuckle, peeled       107     426,973   206.42   240.50   217.00
168   1  Round, top inside round       28      83,032   184.00   216.00   192.99
168   3  Round, top inside round       80     539,682   185.00   225.00   196.68
169   5  Round, top inside, denuded    26      56,281   221.00   249.00   233.21
      3  Round, top inside, side off
170   1  Round, bottom gooseneck
171B  3  Round, outside round          88     364,323   203.45   228.00   212.78
171C  3  Round, eye of round (IM)      67     171,406   208.86   256.14   224.20
174   1  Loin, short loin, 2x3          7       6,775   446.00   514.15   494.24
174   3  Loin, short loin, 0x1         63     171,508   454.50   562.00   494.27
175   3  Loin, strip loin, 1x1         13      14,742   420.00   459.00   450.07
180   1  Loin, strip, bnls, heavy
      1  Loin, strip loin bnls. 1x1     9      11,621   453.84   495.00   468.74
180   3  Loin, strip, bnls, 0x1        99     276,302   451.86   576.50   487.44
184   1  Loin, top butt, bnls, heavy   19      22,649   300.70   344.33   314.99
184   3  Loin, top butt, boneless      73     237,449   307.00   351.00   320.13
185A  4  Loin, bottom sirloin, flap    43     107,526   350.00   424.00   371.83
185B  1  Loin, ball-tip, bnls, heavy   55      92,031   218.81   265.00   235.65
185C  1  Loin, sirloin, tri-tip (IM)   34     193,027   284.00   330.00   307.56
185D  4  Loin, tri-tip, pld (IM)       13      12,413   383.83   423.63   397.62
189A  4  Loin, tndrloin, trmd, heavy   90     215,690   875.33  1059.93   916.17
191A  4  Loin, butt tender, trimmed    10       6,366   836.83  1005.00   951.01
193   4  Flank, flank steak (IM)       41      69,679   372.00   485.00   446.46
124   4  Rib, Back Ribs, Fresh          0           0
124   4  Rib, Back Ribs, Frozen
121D  4  Plate, Inside Skirt (IM)      11      74,858   337.00   384.00   354.52
121C  4  Plate, Outside Skirt (IM)     10      13,191   519.00   603.50   544.16
121E  6  Outside Skirt, pld (IM)
         Cap, Wedge Meat & (IM) Lean   35      91,529   248.00   279.00   265.79
         Pectoral Meat                  9      10,250   246.84   295.00   265.83
         Ground Chuck 80%              50     140,934   193.00   224.00   208.49
         Ground Round 85%              14     134,479   215.00   244.00   232.62
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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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Source:  USDA Market News Service, Des Moines, IA
515-284-4460    email:  desm.lgmn@usda.gov
www.ams.usda.gov/mnreports/lm_xb452.txt
1000C






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