Market Summary, Week ending Sept. 12, 2008
September 19, 2008
The updated Market Summary can be accessed each Monday at www.sheepusa.org.
Feeder Prices, 40-60 lbs. for 100-109 $/cwt., 60-70 lbs. for 101-103 $/cwt.
Slaughter Prices - Negotiated, Live, wooled and shorn 123-150 lbs. for 97.69-109 $/cwt., dressed, no sales reported.
Slaughter Prices - Formula, Carcass Basis, 8,960 head(1) at 197-229.50 $/cwt. for 71.10 ave. lbs., 1,729 head at 202-231.04 $/cwt. for 77.4 ave. lbs.; Live Basis, 141.7 lbs. for $110.51/cwt.
Equity Electronic Auction, shorn and wooled 125-145 lbs. for 93-95.25$/cwt.; shorn 140 lbs. for $98.25/cwt.
Cutout Value/Net Carcass Value(2), $241.91/cwt.
Carcass Price, Choice and Prime, YG 1-4, weighted averages, 2,503 head at 55-65 lbs. for $232.28/cwt., 2,566 head at 65-75 lbs. for $228.27/cwt., 1,943 head at 75-85 lbs. for $226.22/cwt., 530 head at 85 lbs. and up for $221.27/cwt.
Boxed Lamb, weighted average prices ($/cwt.), Trimmed 4" Loins 510.74, Hotel rack, roast-ready, frenched, 1,194.41, Leg (trotter-off, partial boneless) 396.47, Ground lamb 357.80, Shoulder (square-cut) 224.95.
Imported Boxed Lamb, weighted average prices ($/cwt), AUS Rack (fresh, frenched, cap-off, < 20 oz. to 28 oz. +) 839.69, AUS Rack (frozen, frenched, cap-off, < 20 oz. to 28 oz. +) 694.49, NZ Rack (frozen, frenched, cap-off, < 8 oz. to 20 oz. +) 668.87, AUS Shoulder (fresh, square-cut) 194.24, NZ Shoulder (fresh, square-cut) 182.85, AUS Leg (partial boneless, fresh) 328.31.
Exported Adult Sheep, 1,050 ewes.
Wool, Price ($/lb.) Clean, Delivered,from eight 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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