Market Summary, Week ending August 22, 2008

The updated Market Summary can be accessed each Monday at www.sheepusa.org.
Feeder Prices, 60-90 lbs. for 95-102 $/cwt.
Slaughter Prices - Negotiated, Live, wooled and shorn 110-150 lbs. for 98.60-112 $/cwt., dressed, wooled and shorn 59.40-63.70 lbs. for $210/cwt.
Slaughter Prices - Formula, Carcass Basis, 9,308 head(1) at 210.26-235.42 $/cwt. for 69.60 ave. lbs., 1,641 head at 211.25-233.09 $/cwt. for 79.20 ave. lbs.; Live Basis, $113.52/cwt. for 129.60 lbs.
Equity Electronic Auction, shorn and wooled 125 lbs. for $93/cwt.
Cutout Value/Net Carcass Value⁽²⁾, $246.98/cwt.
Carcass Price, Choice and Prime, YG 1-4, weighted averages, 2,715 head at 55-65 lbs. for $232.16/cwt., 2,335 head at 65-75 lbs. for $230.18/cwt., 1,096 head at 75-85 lbs. for $228.75/cwt., 1,141 head at 85 lbs. and up for $219.19/cwt.
Boxed Lamb, weighted average prices ($/cwt.), Trimmed 4" Loins 544.31, Hotel rack, roast-ready, frenched, 1,160.18, Leg (trotter-off, partial boneless) 398.12, Ground lamb 360.03, Shoulder (square-cut) 221.82.
Imported Boxed Lamb, weighted average prices ($/cwt), AUS Rack (fresh, frenched, cap-off, < 20 oz. to 28 oz. +) 873.73, AUS Rack (frozen, frenched, cap-off, < 20 oz. to 28 oz. +) 703.07, NZ Rack (frozen, frenched, cap-off, < 8 oz. to 20 oz. +) 648.35, AUS Shoulder (fresh, square-cut) 193.16, NZ Shoulder (frozen, square-cut) 159.87, AUS Leg (partial boneless, fresh) 310.76.
Exported Adult Sheep, 0 ewes.
Wool, Price ($/lb.) Clean, Delivered,from five weeks ago: 18 micron (Grade 80s) no prices reported, 19 micron (Grade 80s) no prices reported, 20 micron (Grade 70s) no prices reported, 21 micron (Grade 64-70s) 3.02, 22 micron (Grade 64s) 3.05, 23 micron (Grade 62s) 2.50-2.87, 24 micron (Grade 60-62s) 2.11, 25 micron (Grade 58s) 2.00, 26 micron (Grade 56-58s) no prices reported, 27 micron (Grade 56s) 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)

<< Back