Market Summary, Week ending Oct. 10, 2008

The updated Market Summary can be accessed each Monday at www.sheepusa.org.
Feeder Prices, 50-90 lbs. for 90-98.50 $/cwt.
Slaughter Prices - Negotiated, Live, wooled and shorn 100-145 lbs. for 95-107.50 $/cwt., dressed, no sales reported.
Slaughter Prices - Formula, Carcass Basis, 12,497 head(1) at 199.50-229.50 $/cwt. for 70 ave. lbs., 4,303 head at 185.83-230.26 $/cwt. for 79.70 ave. lbs.; Live Basis, 145.80 lbs. for $105.61/cwt.
Equity Electronic Auction, shorn 140 lbs. for $100/cwt., shorn and wooled 125 lbs. for $94.75/cwt.
Cutout Value/Net Carcass Value⁽²⁾, $238.96/cwt.
Carcass Price, Choice and Prime, YG 1-4, weighted averages, 3,190 head at 55-65 lbs. for $228.89/cwt., 3,452 head at 65-75 lbs. for $226.19/cwt., 2,587 head at 75-85 lbs. for $224.14/cwt., 668 head at 85 lbs. and up for $219.39/cwt.
Boxed Lamb, weighted average prices ($/cwt.), Trimmed 4" Loins 476.59, Hotel rack, roast-ready, frenched, 1,142.88, Leg (trotter-off, partial boneless) 394.55, Ground lamb 360.35, Shoulder (square-cut) 227.70.
Imported Boxed Lamb, weighted average prices ($/cwt), AUS Rack (fresh, frenched, cap-off, < 20 oz. to 28 oz. +) 887.29, AUS Rack (frozen, frenched, cap-off, 20 oz. to 28 oz. +) 782.51, NZ Rack (frozen, frenched, cap-off, < 8 oz. to 20 oz. +) 654.96, AUS Shoulder (fresh, square-cut) 197.88, AUS Leg (partial boneless, fresh) 321.17.
Exported Adult Sheep, 800 ewes.
Wool, Price ($/lb.) Clean, Delivered, from 12 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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