Market Summary, Week ending Oct. 17, 2008
October 24, 2008
The updated Market Summary can be accessed each Monday at www.sheepusa.org.
Feeder Prices, 55-95 lbs. for 95-100.50 $/cwt.
Slaughter Prices - Negotiated, Live, wooled and shorn 100-155 lbs. for 95-106.50 $/cwt., dressed, no sales reported.
Slaughter Prices - Formula, Carcass Basis, 9,368 head(1) at 201-229.48 $/cwt. for 68.9 ave. lbs., 6,111 head at 202.50-228.76 $/cwt. for 78.60 ave. lbs.; Live Basis, 151.40 lbs. for $109.70/cwt.
Equity Electronic Auction, shorn and wooled 125 lbs. for $94.75/cwt., shorn 145 lbs. for $96.50/cwt.
Cutout Value/Net Carcass Value(2), $234.39/cwt.
Carcass Price, Choice and Prime, YG 1-4, weighted averages, 3,550 head at 55-65 lbs. for $226.66/cwt., 3,740 head at 65-75 lbs. for $225.25/cwt., 2,597 head at 75-85 lbs. for $223.73/cwt., 893 head at 85 lbs. and up for $218.99/cwt.
Boxed Lamb, weighted average prices ($/cwt.), Trimmed 4" Loins 460.32, Hotel rack, roast-ready, frenched, 1,127.08, Leg (trotter-off, partial boneless) 389.69, Ground lamb 361.58, Shoulder (square-cut) 225.29.
Imported Boxed Lamb, weighted average prices ($/cwt), AUS Rack (fresh, frenched, cap-off, < 20 oz. to 28 oz. +) 859.44, AUS Rack (frozen, frenched, cap-off, 20 oz. to 24 oz. +) 779.89, NZ Rack (frozen, frenched, cap-off, < 8 oz. to 20 oz. +) 684.07, AUS Shoulder (fresh, square-cut) 196.78, AUS Leg (partial boneless, fresh) 308.16.
Exported Adult Sheep, 450 ewes.
Wool, Price ($/lb.) Clean, Delivered, from 13 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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