Market Summary, Week ending August 15, 2008
August 22, 2008
The updated Market Summary can be accessed each Monday at www.sheepusa.org.
Feeder Prices, 40-60 lbs. for 100-104 $/cwt., set $111/cwt., 60-95 lbs. 95-100 $/cwt.
Slaughter Prices - Negotiated, Live, wooled and shorn 125-170 lbs. for 99-113 $/cwt., dressed, no sales reported.
Slaughter Prices - Formula, Carcass Basis, 12,457 head(1) at 206.36-236.14 $/cwt. for 70.30 ave. lbs., 1,446 head at 216-231.69 $/cwt. for 78 ave. lbs.; Live Basis, $111.47/cwt. for 134.20 lbs.
Equity Electronic Auction, 125 lbs. for $92/cwt., wooled 140 lbs. for $104.50/cwt.
Cutout Value/Net Carcass Value(2), $247.07/cwt.
Carcass Price, Choice and Prime, YG 1-4, weighted averages, 2,073 head at 55-65 lbs. for $236.13/cwt., 1,923 head at 65-75 lbs. for $231.06/cwt., 1,481 head at 75-85 lbs. for $230.16/cwt., 561 head at 85 lbs. and up for $219.95/cwt.
Boxed Lamb, weighted average prices ($/cwt.), Trimmed 4" Loins 541.44, Hotel rack, roast-ready, frenched, cap-off 1,160.90, Leg (trotter-off, partial boneless) 388.74, Ground lamb 356.95, Shoulder (square-cut) 226.56.
Imported Boxed Lamb, weighted average prices ($/cwt), AUS Rack (fresh, frenched, cap-off, < 20 oz. to 28 oz. +) 828.47, AUS Rack (frozen, frenched, cap-off, < 20 oz. to 28 oz. +) 636.11, NZ Rack (frozen, frenched, cap-off, < 8 oz. to 20 oz. +) 649.00, AUS Shoulder (fresh, square-cut) 177.05, NZ Shoulder (frozen, square-cut) 158.11, AUS Leg (partial boneless, fresh) 311.32.
Exported Adult Sheep, 1,100 ewes.
Wool, Price ($/lb.) Clean, Delivered,from four weeks ago: 18 micron (Grade 80s) no prices reported, 19 micron (Grade 80?s) no prices reported, 20 micron (Grade 70?s) no prices reported, 21 micron (Grade 64-70?s) 3.02, 22 micron (Grade 64?s) 3.05, 23 micron (Grade 62?s) 2.50-2.87, 24 micron (Grade 60-62?s) 2.11, 25 micron (Grade 58?s) 2.00, 26 micron (Grade 56-58?s) no prices reported, 27 micron (Grade 56?s) no prices reported
(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)
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