Bloomberg News

USDA Boxed Beef Cutout Closing Prices for April 3

April 03, 2012

April 3 (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: 183.09 180.91 Change from prior day: (1.01) (1.44) ------------------------------------------------------------------------------- Choice/Select spread: 2.18

Total Load Count (Cuts, Trimmings, Grids): 182 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 279.51 266.54 Primal Chuck 145.13 144.64 Primal Round 156.53 156.64 Primal Loin 254.89 250.49 Primal Brisket 127.56 129.24 Primal Short Plate 132.33 137.85 Primal Flank 107.86 103.96 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/02 79 49 21 26 174 184.10 182.35 03/30 88 36 16 21 161 183.37 182.40 03/29 81 43 34 21 179 183.46 183.12 03/28 138 69 23 41 272 184.24 184.32 03/27 99 48 15 35 197 185.44 185.38 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 184.12 183.51 -------------------------------------------------------------------------------- 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 97.04 loads 3,881,598 pounds Select Cuts 44.44 loads 1,777,673 pounds Trimmings 14.52 loads 580,924 pounds Ground Beef 26.20 load 1,047,959 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 32 40,427 557.00 596.00 572.42 112A 3 Rib, ribeye, bnls, light 12 16,624 577.00 661.25 615.82 112A 3 Rib, ribeye, bnls, heavy 58 77,227 577.00 646.80 607.22 113C 1 Chuck, semi-bnls, neck/off 8 58,398 178.32 196.00 182.72 114 1 Chuck, shoulder clod 8 7,147 182.00 194.50 186.51 114A 3 Chuck, shoulder clod, trmd 34 307,342 184.00 203.49 189.33 114D 3 Chuck, clod, top blade 8 6,736 240.44 280.00 266.35 114E 3 Chuck, clod, arm roast 15 29,639 215.00 249.00 222.21 114F 5 Chuck, clod tender (IM) 8 11,568 300.01 379.70 318.37 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 62 223,013 190.00 215.74 199.00 116B 1 Chuck, chuck tender (IM) 29 44,581 211.40 229.91 218.04

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 50 328,653 185.00 207.63 189.53 120A 3 Brisket, point/off, bnls 17 9,530 310.00 354.75 325.35 123A 3 Short Plate, short rib 33 53,473 305.00 366.00 344.81 130 4 Chuck, short rib 23 69,642 191.00 280.00 206.17 160 1 Round, bone-in 6 16,136 200.00 215.50 206.79 161 1 Round, boneless 8 9,835 205.00 220.00 210.69

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 58 167,324 209.65 234.74 217.86 168 1 Round, top inside round 34 215,502 178.96 205.00 188.91 168 3 Round, top inside round 29 455,385 199.70 214.75 209.05 169 5 Round, top inside, denuded 13 12,616 239.00 254.37 244.87

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 9,730 182.89 200.00 194.66 171B 3 Round, outside round 56 255,188 185.00 209.75 192.87 171C 3 Round, eye of round (IM) 49 77,777 212.10 226.00 216.94 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 58,921 507.00 547.00 515.52 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 7,463 465.00 480.75 477.00 180 3 Loin, strip, bnls, 0x1 42 70,535 503.50 551.00 522.53 184 1 Loin, top butt, bnls, heavy 11 7,232 281.00 310.00 303.55 184 3 Loin, top butt, boneless 28 189,129 297.00 334.75 310.36 185A 4 Loin, bottom sirloin, flap 26 81,865 370.00 406.00 379.98 185B 1 Loin, ball-tip, bnls, heavy 10 151,106 244.52 275.00 262.86 185C 1 Loin, sirloin, tri-tip (IM) 14 34,947 319.00 353.25 326.02 185D 4 Loin, tri-tip, pld (IM) 12 7,395 435.00 475.74 454.91 189A 4 Loin, tndrloin, trmd, heavy 32 153,339 904.00 975.00 914.31 191A 4 Loin, butt tender, trimmed 9 7,248 875.00 934.00 883.01 193 4 Flank, flank steak (IM) 24 24,185 410.00 475.00 429.30 ------------------------------------------------------------------------------- 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 21 44,159 495.00 555.00 530.73 112A 3 Rib, ribeye, bnls, light 9 74,124 550.00 614.00 565.61 112A 3 Rib, ribeye, bnls, heavy 27 48,983 550.00 625.78 578.11 113C 1 Chuck, semi-bnls, neck/off 18 12,259 184.00 210.00 194.09 114 1 Chuck, shoulder clod 7 9,407 184.95 200.75 186.28 114A 3 Chuck, shoulder clod, trmd 18 82,278 184.00 204.00 189.35 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 15 18,547 306.00 331.25 319.45 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 144,355 190.00 217.00 197.36 116B 1 Chuck, chuck tender (IM) 11 27,927 205.25 227.75 214.55

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 52,532 191.42 197.50 194.73 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 18,865 260.00 300.61 277.44 130 4 Chuck, short rib 4 3,221 195.00 215.00 205.03 160 1 Round, bone-in 161 1 Round, boneless 3 1,933 211.40 214.00 211.82

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 5 3,770 218.00 232.49 228.86 168 1 Round, top inside round 22 89,454 185.00 204.50 191.62 168 3 Round, top inside round 20 43,193 197.00 210.78 204.17 169 5 Round, top inside, denuded 3 2,790 238.40 248.05 241.74

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 83,467 179.43 199.94 180.38 171B 3 Round, outside round 20 159,552 188.25 210.50 193.16 171C 3 Round, eye of round (IM) 9 8,623 210.00 225.78 213.51 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 30 35,129 511.89 545.00 518.19 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 17 52,550 430.00 516.00 445.18 184 1 Loin, top butt, bnls, heavy 4 8,177 290.00 304.50 293.83 184 3 Loin, top butt, boneless 24 45,417 293.76 327.00 302.92 185A 4 Loin, bottom sirloin, flap 10 72,970 369.00 400.00 371.36 185B 1 Loin, ball-tip, bnls, heavy 6 9,947 244.52 285.00 246.96 185C 1 Loin, sirloin, tri-tip (IM) 5 3,847 323.21 340.00 327.61 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 33,166 914.59 950.78 924.37 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 21,341 398.00 419.00 402.38 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 7,862 109.46 125.00 116.01 121D 4 Plate, Inside Skirt (IM) 36 47,083 342.50 369.75 352.00 121C 4 Plate, Outside Skirt (IM) 25 132,602 476.00 540.00 479.38 121E 6 Outside Skirt, pld (IM) 9 16,562 740.00 781.50 762.67

Cap, Wedge Meat & (IM) Lean 31 251,089 230.00 257.00 233.85

Pectoral Meat 39 169,515 216.61 260.00 228.60 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 46 444,854 143.00 175.00 156.63 Ground Beef 75% Ground Beef 81% 32 137,513 164.30 194.50 174.68 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 17 21,526 240.00 265.00 245.83 Ground Beef Chuck 80% 26 185,061 166.40 195.00 178.55 Ground Beef Round 85% 13 43,087 208.00 220.00 210.76 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 9 96,100 189.00 208.55 204.31 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 20 580,924 59.00 85.50 71.92 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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.


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