Market Summary, Week ending August 29, 2008
September 5, 2008
The updated Market Summary can be accessed each Monday at www.sheepusa.org.
Feeder Prices, 60-70 lbs. for 95-103 $/cwt., 70-95 lbs. for 95-99 $/cwt.
Slaughter Prices - Negotiated, Live, wooled and shorn 65-150 lbs. for 98.50-111 $/cwt., dressed, no sales reported.
Slaughter Prices - Formula, Carcass Basis, 1,450 head(1) at 204.48-233.98 $/cwt. for 61.70 ave. lbs., 10,012 head at 205.69-234.12 $/cwt. for 71.10 ave. lbs.; Live Basis, $108/cwt. for 113.90 lbs.
Equity Electronic Auction, shorn and wooled 125 lbs. for $92/cwt., wooled 140 lbs. for $101.50/cwt.
Cutout Value/Net Carcass Value(2), $244.09/cwt.
Carcass Price, Choice and Prime, YG 1-4, weighted averages, 1,992 head at 55-65 lbs. for $235.02/cwt., 2,267 head at 65-75 lbs. for $228.35/cwt., 1,372 head at 75-85 lbs. for $225.77/cwt., 763 head at 85 lbs. and up for $219.05/cwt.
Boxed Lamb, weighted average prices ($/cwt.), Trimmed 4" Loins 524.58, Hotel rack, roast-ready, frenched, 1,216.27, Leg (trotter-off, partial boneless) 392.30, Ground lamb 361.93, Shoulder (square-cut) 223.53.
Imported Boxed Lamb, weighted average prices ($/cwt), AUS Rack (fresh, frenched, cap-off, < 20 oz. to 28 oz. +) 893.89, AUS Rack (frozen, frenched, cap-off, < 20 oz. to 28 oz. +) 761.29, NZ Rack (frozen, frenched, cap-off, < 8 oz. to 20 oz. +) 667.43, AUS Shoulder (fresh, square-cut) 197.49, NZ Shoulder (frozen, square-cut) 164.12, AUS Leg (partial boneless, fresh) 326.30.
Exported Adult Sheep, 1,390 ewes.
Wool, Price ($/lb.) Clean, Delivered,from six 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)
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