Boxed Beef Cuts - Branded Product

LM_XB452
Des Moines, IA                  Mon, Dec 31, 2012               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:           83.31
Pounds:      3,332,390

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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    70     140,998   531.00   765.50   614.52
112A  3  Rib, ribeye, bnls, light      18      30,862   600.00   873.75   687.69
112A  3  Rib, ribeye, bnls, heavy      86     174,378   595.00   836.00   680.07
113C  1  Chuck, semi-bnls, neck/off
114   1  Chuck, shoulder clod           6      11,869   214.00   219.00   216.50
114A  3  Chuck, shoulder clod, trmd    40     169,266   209.00   234.00   226.21
114D  3  Chuck, clod, top blade        10      29,453   262.00   320.00   282.79
114E  3  Chuck, clod, arm roast
114F  5  Chuck, clod tender (IM)       29      23,940   302.00   424.00   358.07
115   1  Chuck, 2-piece, boneless       8      93,302   211.00   242.00   225.54
116A  3  Chuck, roll, lxl, neck/off    68     230,716   229.00   272.00   250.98
116B  1  Chuck, chuck tender (IM)      32      74,958   215.00   243.00   229.35
      3  Chuck roll, retail ready
120   1  Brisket, deckle-off, bnls     65     256,371   200.00   236.00   211.74
120A  3  Brisket, point/off, bnls
123A  3  Short Plate, short rib        42      69,541   339.00   434.00   399.63
130   4  Chuck, short rib               8      11,165   263.00   294.00   275.25
160   1  Round, bone-in
161   1  Round, boneless
      3  Round, bnls/peeled heel-out
167A  4  Round, knuckle, peeled        52     124,818   219.42   256.00   239.62
168   1  Round, top inside round       18      58,102   224.00   240.39   228.96
168   3  Round, top inside round       51     203,403   214.00   248.00   234.21
169   5  Round, top inside, denuded    17      45,424   251.00   281.50   274.81
      3  Round, top inside, side off
170   1  Round, bottom gooseneck
171B  3  Round, outside round          53     171,829   210.62   255.00   234.21
171C  3  Round, eye of round (IM)      46      86,672   229.00   285.00   260.64
174   1  Loin, short loin, 2x3          8       7,559   486.00   555.00   522.09
174   3  Loin, short loin, 0x1         63      66,622   513.00   610.00   574.72
175   3  Loin, strip loin, 1x1          9       8,643   441.00   521.00   469.02
180   1  Loin, strip, bnls, heavy       0           0
      1  Loin, strip loin bnls. 1x1    10      12,093   491.36   583.00   523.14
180   3  Loin, strip, bnls, 0x1        93     140,055   521.00   657.50   558.56
184   1  Loin, top butt, bnls, heavy   16      18,111   322.00   351.00   332.94
184   3  Loin, top butt, boneless      61     119,237   317.30   377.00   344.15
185A  4  Loin, bottom sirloin, flap    40      98,354   376.79   455.00   393.70
185B  1  Loin, ball-tip, bnls, heavy   36      56,371   223.25   256.00   245.65
185C  1  Loin, sirloin, tri-tip (IM)   11       6,573   294.44   343.00   304.89
185D  4  Loin, tri-tip, pld (IM)       11      15,071   357.50   411.35   380.40
189A  4  Loin, tndrloin, trmd, heavy   74     101,982  1075.62  1342.00  1197.05
191A  4  Loin, butt tender, trimmed     5       3,518  1040.60  1185.00  1056.08
193   4  Flank, flank steak (IM)       35      22,641   415.00   463.02   434.63
124   4  Rib, Back Ribs, Fresh
124   4  Rib, Back Ribs, Frozen
121D  4  Plate, Inside Skirt (IM)      14      48,537   330.00   364.00   353.73
121C  4  Plate, Outside Skirt (IM)     17      24,385   472.00   581.50   496.98
121E  6  Outside Skirt, pld (IM)
         Cap, Wedge Meat & (IM) Lean   22      54,086   253.00   268.00   261.70
         Pectoral Meat                  5      20,529   260.91   275.00   266.30
         Ground Chuck 80%              49     173,433   195.00   239.00   215.41
         Ground Round 85%              14      83,905   206.00   247.00   226.96
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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
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