The updated Market Summary can be accessed each Monday at www.sheepusa.org.
Feeder Prices, 60-100 lbs. for 95-100 $/cwt., set 72 lbs. for $104.50/cwt.
Slaughter Prices - Negotiated, Live, wooled and shorn 125-155 lbs. for 97-108 $/cwt., dressed, no sales reported.
Slaughter Prices - Formula, Carcass Basis, 13,186 head(1) at 199.30-231.60 $/cwt. for 70.20 ave. lbs., 3,486 head at 199.08-231.69 $/cwt. for 78.40 ave. lbs.; Live Basis, 149.80 lbs. for $115.93/cwt.
Equity Electronic Auction, shorn 145 lbs. for $96/cwt.; wooled 80 lbs. for $95/cwt.; shorn and wooled 125 lbs. for $93/cwt.
Cutout Value/Net Carcass Value⁽²⁾, $238.89/cwt.
Carcass Price, Choice and Prime, YG 1-4, weighted averages, 3,328 head at 55-65 lbs. for $229.06/cwt., 3,993 head at 65-75 lbs. for $226.76/cwt., 2,552 head at 75-85 lbs. for $225.33/cwt., 935 head at 85 lbs. and up for $220.44/cwt.
Boxed Lamb, weighted average prices ($/cwt.), Trimmed 4" Loins 497.85, Hotel rack, roast-ready, frenched, 1,143.63, Leg (trotter-off, partial boneless) 399,69, Ground lamb 361.95, Shoulder (square-cut) 223.43.
Imported Boxed Lamb, weighted average prices ($/cwt), AUS Rack (fresh, frenched, cap-off, < 20 oz. to 28 oz. +) 868.96, AUS Rack (frozen, frenched, cap-off, 20 oz. to 28 oz. +) 749.50, NZ Rack (frozen, frenched, cap-off, < 8 oz. to 20 oz. +) 668.48, AUS Shoulder (fresh, square-cut) 193.12, AUS Leg (partial boneless, fresh) 314.80.
Exported Adult Sheep, 1,500 ewes.
Wool, Price ($/lb.) Clean, Delivered,from ten 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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