American Sheep Industry Photo

ASI Weekly Summary

Market Summary, Week ending November 13, 2009

The updated Market Summary can be accessed each Monday at www.sheepusa.org.

Feeder Prices, San Angelo, set 87 lbs. for $104/cwt.

Slaughter Prices - Negotiated, Live, wooled and shorn 130-155 lbs. for 88.90-100 $/cwt., dressed, no sales reported.

Slaughter Prices - Formula, Carcass Basis, 10,471 head(1) at 172.77-203.33 $/cwt. for 71.60 ave. lbs., 7,249 head at 172.44-206.58 $/cwt. for 78.10 ave. lbs.; Live Basis, not reported due to confidentiality.

Equity Electronic Auction, shorn and wooled 125 lbs. for $94.75/cwt.; 140 lbs. for $97.75/cwt.

Cutout Value/Net Carcass Value(2), $210.80/cwt.

Carcass Price, Choice and Prime, YG 1-4, weighted averages, 1,601 head at 55-65 lbs. for $215.96/cwt., 2,460 head at 65-75 lbs. for $199.43/cwt., 3,225 head at 75-85 lbs. for $195.35/cwt., 837 head at 85 lbs. and up for $188.95/cwt.

Boxed Lamb, weighted average prices ($/cwt.), Trimmed 4" Loins 351.42, Rack, roast-ready, frenched, 879.69, Leg (trotter-off, partial boneless) 394.13, Ground lamb 346.62, Shoulder (square-cut) 215.86.

Imported Boxed Lamb, weighted average prices ($/cwt), AUS Rack (fresh, frenched, cap-off, 20-24 oz to 28 oz/up) 802.37, AUS Rack (frozen, frenched, cap-off, 20-24 oz to 28 oz/up) 687.18, NZ Rack (frozen, frenched, cap-off, 12 oz/dn & 20 oz/up) 631.30, AUS Shoulder (fresh, square-cut) 188.17, AUS Leg (semi boneless, fresh) 283.13.

Exported Adult Sheep, 2,340 sheep.

Wool, Price ($/pound) Clean, Delivered, No new prices reported. 18 micron (Grade 80s) 4.00, 19 micron (Grade 80s) 2.43, 20 micron (Grade 70s) 2.20-2.48, 21 micron (Grade 64-70s) 2.70, 22 micron (Grade 64s) 2.68, 23 micron (Grade 62s) 2.62, 24 micron (Grade 60-62s) 1.88, 25 micron (Grade 58's) 2.09, 26 micron (Grade 56-58s) 1.35, 27 micron (Grade 56s) 1.33.

(1)Prices reported for the two weight categories of the largest volume traded. (2)The cutout value is the same as a net carcass value. It is a composite value that sums the value of the respective lamb cuts multiplied by their weights. It is also the gross carcass value less processing and packaging costs.

(Source: USDA/Agricultural Marketing Service)