Advice and Tips

5 Area Weekly Wtd Avg Direct Slaughter Cattle - Premium and Discounts



LM_CT169

St. Joseph, MO    Mon Oct 20, 2014    USDA Market News Service



5-AREA WEEKLY WTD AVERAGE DIRECT SLAUGHTER CATTLE - PREMIUMS AND DISCOUNTS

For the Week of:  10/20/2014

Value Adjustments

                                    Range       Wtd Avg     Change

Quality:

Prime                            8.00 -  35.00    21.34       0.00

Choice                           0.00 -   0.00     0.00       0.00

Select                         (16.00)- (12.00)  (12.43)     (0.13)

Standard                       (40.00)- (18.00)  (21.07)      1.06

CAB                              3.00 -   7.00     4.53       0.90

Dairy - Type                    (9.00)-   0.00    (3.09)      0.00

Bullock/Stag                   (55.00)- (25.00)  (41.37)      0.00

Hardbone                       (55.00)- (20.00)  (35.12)     (0.28)

Dark Cutter                    (55.00)- (28.00)  (38.75)      0.00

Over 30 Months of Age          (40.00)- (10.00)  (16.61)      0.00



*Cutability Yield Grade, Fat/Inches

1.0-2.0 
2.0-2.5 
2.5-3.0 
3.0-3.5 
3.5-4.0 
4.0-5.0 
5.0/up > 1.2"                  (15.00)- (10.00)  (13.06)      0.00



Weight:

400-500 lbs                    (40.00)- (15.00)  (25.40)      0.00

500-550 lbs                    (40.00)- (12.00)  (22.80)      0.00

550-600 lbs                    (15.00)-   0.00    (2.70)      0.00

600-900 lbs                      0.00 -   0.00     0.00       0.00

900-1000 lbs                   (15.00)-   0.00    (0.19)      0.00

1000-1050 lbs                  (15.00)-   0.00    (2.22)      0.00

over 1050 lbs                  (35.00)- (15.00)  (23.33)      0.00





Based on individual packer's quality, cutability, and weight buying

programs. Values reflect adjustments to base prices, dollars per cwt.,

on a carcass basis.



Weighted average price is calculated on individual packer

slaughter volume of packers represented in the 5 state area.



* If yield grades are not available, yield differentials may be based on

fat at 12th rib using a constant of average ribeye area and muscling for

carcass weight and KPH. Superior or inferior muscling may adjust lean

yield.



Source:  USDA Market News Service, St. Joseph, MO

         816-676-7000     email:  stjoe.lpgmn@ams.usda.gov

         www.ams.usda.gov/mnreports/lm_ct169.txt

         www.ams.usda.gov/LPSMarketNewsPage



0950C

No comments

Add new comment

(If you're a human, don't change the following field)
Your first name.
(If you're a human, don't change the following field)
Your first name.
(If you're a human, don't change the following field)
Your first name.

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.

Welcome

to our redesigned homepage!

Scroll Down for more stories