Bloomberg News

USDA Boxed Beef Cutout Closing Prices for March 15

March 15, 2012

March 15 (Bloomberg) -- This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 3:00 p.m. U.S. central time.

Prices are determined from cuts in dollars a hundredweight and vary between higher-quality choice cuts and select beef cuts for sale f.o.b. Omaha, Nebraska.

CHOICE SELECT

600-900 600-900 ------------------------------------------------------------------------------- Current Cutout Values: 190.20 188.58 Change from prior day: (0.67) (0.57) ------------------------------------------------------------------------------- Choice/Select spread: 1.62

Total Load Count (Cuts, Trimmings, Grids): 287 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 279.74 279.09 Primal Chuck 150.79 149.20 Primal Round 159.38 160.41 Primal Loin 272.01 264.53 Primal Brisket 134.12 135.03 Primal Short Plate 139.23 143.20 Primal Flank 117.78 116.13 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/14 154 77 53 40 324 190.87 189.15 03/13 108 65 25 28 227 192.13 190.90 03/12 128 38 28 36 230 193.11 192.25 03/09 91 22 45 30 189 193.84 193.36 03/08 94 34 23 47 199 195.80 193.95 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.15 191.92 -------------------------------------------------------------------------------- NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales for delivery within 0-21 day period. Prior days sales after 1:30pm are included.

CURRENT VOLUME - (one load equals 40,000 pounds)

Choice Cuts 155.26 loads 6,210,581 pounds Select Cuts 71.71 loads 2,868,203 pounds Trimmings 24.92 loads 996,895 pounds Ground Beef 35.57 load 1,422,907 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 23 61,664 560.00 597.00 566.77 112A 3 Rib, ribeye, bnls, light 18 80,359 590.00 675.00 621.53 112A 3 Rib, ribeye, bnls, heavy 53 185,094 582.13 655.00 618.60 113C 1 Chuck, semi-bnls, neck/off 12 18,893 196.00 214.95 204.87 114 1 Chuck, shoulder clod 34 117,945 192.00 210.21 195.70 114A 3 Chuck, shoulder clod, trmd 42 374,781 200.00 217.79 202.71 114D 3 Chuck, clod, top blade 10 31,665 249.17 290.00 256.27 114E 3 Chuck, clod, arm roast 8 12,915 231.00 280.00 254.27 114F 5 Chuck, clod tender (IM) 17 22,564 320.00 390.00 331.87 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 86 861,539 201.60 221.21 207.09 116B 1 Chuck, chuck tender (IM) 18 116,346 230.79 250.50 233.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 43 169,237 193.00 205.75 199.28 120A 3 Brisket, point/off, bnls 11 24,456 322.00 359.75 338.25 123A 3 Short Plate, short rib 24 37,947 285.00 375.00 322.85 130 4 Chuck, short rib 22 107,163 200.00 233.50 209.87 160 1 Round, bone-in 7 14,066 180.00 216.71 191.30 161 1 Round, boneless 4 16,099 200.00 218.75 200.89

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 77 441,822 230.00 249.75 235.24 168 1 Round, top inside round 40 237,896 190.00 202.50 196.27 168 3 Round, top inside round 57 573,984 193.00 225.00 206.52 169 5 Round, top inside, denuded 14 27,630 230.00 252.86 235.73

3 Round, top inside, side off 170 1 Round, bottom gooseneck 10 10,968 187.00 216.25 198.58 171B 3 Round, outside round 85 1,103,494 186.26 210.50 192.11 171C 3 Round, eye of round (IM) 41 159,986 214.61 236.73 225.35 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 61,613 510.00 571.00 542.93 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 11,914 505.00 540.65 509.45 180 3 Loin, strip, bnls, 0x1 48 253,933 526.50 591.91 548.35 184 1 Loin, top butt, bnls, heavy 10 36,272 309.00 326.25 312.48 184 3 Loin, top butt, boneless 41 183,460 300.00 349.50 318.40 185A 4 Loin, bottom sirloin, flap 31 75,292 405.13 455.00 428.41 185B 1 Loin, ball-tip, bnls, heavy 29 138,845 260.00 336.00 286.49 185C 1 Loin, sirloin, tri-tip (IM) 26 104,624 313.00 365.00 334.42 185D 4 Loin, tri-tip, pld (IM) 5 7,917 455.79 478.30 474.40 189A 4 Loin, tndrloin, trmd, heavy 31 81,363 944.00 996.89 958.60 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 38,875 437.46 475.00 452.52 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 16 27,655 550.00 596.30 559.33 112A 3 Rib, ribeye, bnls, light 12 13,156 614.93 625.50 616.88 112A 3 Rib, ribeye, bnls, heavy 22 22,731 575.00 630.00 611.81 113C 1 Chuck, semi-bnls, neck/off 18 139,030 197.00 208.00 201.43 114 1 Chuck, shoulder clod 13 140,089 188.00 198.00 192.11 114A 3 Chuck, shoulder clod, trmd 30 144,439 195.00 222.40 204.03 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 8,934 317.00 390.00 336.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 72 981,789 202.96 221.40 207.62 116B 1 Chuck, chuck tender (IM) 8 8,572 235.79 247.93 239.93

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 5 4,801 200.21 203.99 202.24 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 2,178 310.79 375.00 353.53 130 4 Chuck, short rib 5 28,319 201.75 211.00 203.80 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 24 156,206 231.00 248.40 236.88 168 1 Round, top inside round 20 101,826 191.79 210.91 195.77 168 3 Round, top inside round 22 82,829 195.00 212.00 205.64 169 5 Round, top inside, denuded 16 35,525 230.50 251.40 241.11

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 5,869 187.00 215.00 205.46 171B 3 Round, outside round 35 250,234 188.00 210.00 195.15 171C 3 Round, eye of round (IM) 27 47,321 219.96 239.75 229.37 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 19,059 499.48 541.79 513.81 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 19 37,929 530.00 556.25 543.02 184 1 Loin, top butt, bnls, heavy 7 16,655 301.00 320.00 312.52 184 3 Loin, top butt, boneless 24 66,072 311.00 335.00 319.23 185A 4 Loin, bottom sirloin, flap 8 6,352 415.00 460.00 423.25 185B 1 Loin, ball-tip, bnls, heavy 14 32,469 291.40 310.00 306.48 185C 1 Loin, sirloin, tri-tip (IM) 10 10,269 327.00 360.00 348.40 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 47,241 900.00 951.84 925.53 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 9,265 425.00 475.00 436.38 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 21 57,659 94.62 128.00 101.93 121D 4 Plate, Inside Skirt (IM) 37 101,204 343.43 375.00 354.01 121C 4 Plate, Outside Skirt (IM) 15 39,100 499.00 571.00 527.90 121E 6 Outside Skirt, pld (IM) 5 17,497 765.00 819.00 767.70

Cap, Wedge Meat & (IM) Lean 51 263,984 235.00 260.00 244.75

Pectoral Meat 31 67,073 249.45 285.50 258.36 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 32 386,297 155.00 183.00 162.97 Ground Beef 75% Ground Beef 81% 57 365,247 168.00 189.93 176.68 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 15 94,467 235.00 261.00 247.29 Ground Beef Chuck 80% 13 92,315 175.00 186.00 179.81 Ground Beef Round 85% 8 41,360 205.00 212.00 208.92 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 8 23,200 197.00 215.70 206.24 Blended Ground Beef 85% 0 0 Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 27 954,895 84.00 99.90 90.24 Frozen 50% lean trimmings -------------------------------------------------------------------------------- FAT LIMITATIONS (FL) DESCRIPTION Maximum Average Fat Thickness Maximum Fat at any point 1. 3/4" (19mm) 1.0" 2. 1/4" (6mm) 1/2" 3. 1/8" (3mm) 1/4" 4. Practically free (75% surface lean exposed) 1/8" 5. Peeled/Denuded 1/8" 6. Peeled/Denuded, surface membrane removed 1/8" -------------------------------------------------------------------------------- Items that have no entries indicate there were trades but not reportable because they did not meet the daily 3/70/20 guideline. Please refer to weekly LM_XB459 as the item may qualify. --------------------------------------------------------------------------------

A cutout value is an average of the prices tallied for cuts of beef from cattle carcasses weighing 550-850 pounds. Cutout values are separated into three main product types. Fabricated loads are beef cuts taken from an animal's ribs, chuck, round, loin, brisket, short plate and flank; 50 percent loads are 50 percent lean beef trimmings. Ground loads may contain 73, 75, or 80 percent ground beef. A typical refrigerated truckload carries 40,000 pounds.

Choice 1-3 grade is a better grade than Select 1-3, partly because Choice cuts have more fat, or marbling, than Select cuts.

Grade quality is determined using a 1-5 yield grade scale. A rating of 1 is the highest ratio of muscle to fat, while 5 is the lowest. Marbling is an important flavor factor.


Too Cool for Crisis Management
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus