Des Moines, IA Fri Apr 26, 2013 USDA Market News
USDA Carlot Meat 4:00 Summary, Compared to Previous Day
Prices in dollars per hundredweight, Equated to FOB Omaha Basis
NATIONAL BOXED BEEF CUTOUT
Boxed beef cutout values higher on Choice and steady on Select on light to
moderate demand and light offerings. Select and Choice rib, chuck, round and
loin cuts steady to firm. Beef trimmings mostly steady on light to moderate
demand and offerings.
Estimated composite cutout value of Choice 1-3 600-900 lbs
carcasses UP 1.35 at 192.89; Select 1-3 600-900 lbs carcasses
DN 0.07 at 184.43; based on 61.62 loads of Choice cuts, 34.66
loads of Select cuts, 14.15 loads of Trimmings, and 34.52
loads of coarse ground trimmings.
CARCASS PRICE EQUIVALENT INDEX VALUE
Estimated carcass price equivalent value of Choice 1-3 600-900 lbs
carcasses UP 0.82 at 182.56; Select 1-3 600-900 lbs carcasses UP 0.12
Current index reflects the equivalent of 129,932 head of cattle.
NATIONAL 5 DAY-ROLLING CUTTER COW CUTOUT
The Cutter cow carcass gross cutout value was estimated at 161.55
BY-PRODUCT DROP VALUE
Hide and offal from a typical slaughter steer was estimated at
14.32, DN 0.02.
NATIONAL CARLOT PORK http://www.ams.usda.gov/mnreports/lm_pk602.txt
Sales reported on 249.20 loads of pork cuts and 30.91 loads of
*Calculations for a 200 lb Pork Carcass 53-54 percent lean
0.65" -0.80" back fat at last rib.* **87.71 UP 0.38.** Loins bone
in fresh 1/4 inch trim 21# DN-LGT 100.00-118.25; Hams bone in trimmed,
17-20 lbs trim spec 1 75.00-78.19; 20-23 lbs trim spec 1
72.70-90.38; seedless bellies 12-14 lbs 158.00-164.00.
CARLOT LAMB CARCASS
DAILY CHOICE AND PRIME, YG 1-4 Head 1,428
Weight Head Wt Avg
45-DN 59 447.62
45-55# 64 315.82
55-65# 220 283.04
65-75# 240 258.54
75-85# 343 239.50
85-UP 502 213.73
ESTIMATED DAILY LIVESTOCK SLAUGHTER
Cattle: 117,000 Calves: 3,000; Hogs: 413,000; Sheep: 7,000
Source: USDA Market News Service, Des Moines, IA
Lucy Clark 515-284-4460 Desm.LGMN@ams.usda.gov
24 Hour recorded market information 515-284-4830
USDA Carlot Meat 4:00 Summary
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