Bloomberg News

USDA Boxed Beef Cutout Closing Prices for May 10

May 10, 2012

May 10 (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: 189.92 183.86 Change from prior day: (1.59) (2.09) ------------------------------------------------------------------------------- Choice/Select spread: 6.06

Total Load Count (Cuts, Trimmings, Grids): 260 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 267.34 248.70 Primal Chuck 159.18 156.91 Primal Round 162.46 160.15 Primal Loin 270.00 255.98 Primal Brisket 131.49 131.31 Primal Short Plate 126.82 130.39 Primal Flank 99.94 98.61 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/09 104 76 9 58 247 191.51 185.95 05/08 83 63 13 36 195 190.82 185.99 05/07 71 50 16 32 168 190.48 184.68 05/04 84 72 24 31 211 190.29 186.11 05/03 105 46 20 40 210 190.96 186.90 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.81 185.93 -------------------------------------------------------------------------------- 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 94.31 loads 3,772,381 pounds Select Cuts 95.57 loads 3,822,653 pounds Trimmings 34.24 loads 1,369,492 pounds Ground Beef 36.04 load 1,441,586 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 32,762 531.10 575.00 551.57 112A 3 Rib, ribeye, bnls, light 17 111,384 575.00 625.00 586.82 112A 3 Rib, ribeye, bnls, heavy 59 123,249 580.00 630.00 597.99 113C 1 Chuck, semi-bnls, neck/off 9 35,512 197.10 209.00 199.61 114 1 Chuck, shoulder clod 18 38,660 190.48 207.50 199.58 114A 3 Chuck, shoulder clod, trmd 56 249,910 203.08 217.00 210.49 114D 3 Chuck, clod, top blade 7 9,604 253.48 286.00 262.58 114E 3 Chuck, clod, arm roast 9 150,186 206.49 235.00 216.77 114F 5 Chuck, clod tender (IM) 20 29,228 323.48 410.00 343.90 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 59 175,537 218.00 232.00 223.26 116B 1 Chuck, chuck tender (IM) 39 111,725 198.00 229.00 215.56

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 63 224,921 188.00 207.00 197.47 120A 3 Brisket, point/off, bnls 10 10,444 305.00 329.00 313.11 123A 3 Short Plate, short rib 22 31,767 260.00 360.00 324.46 130 4 Chuck, short rib 26 39,384 180.00 254.10 201.43 160 1 Round, bone-in 6 8,307 197.00 211.00 201.47 161 1 Round, boneless 8 10,211 206.35 212.00 207.38

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 65 176,082 225.30 242.00 232.85 168 1 Round, top inside round 31 116,035 195.00 210.00 200.41 168 3 Round, top inside round 48 353,628 196.66 221.00 210.45 169 5 Round, top inside, denuded 11 41,642 235.00 251.00 238.33

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 6,467 189.00 207.35 197.25 171B 3 Round, outside round 48 282,035 180.00 215.00 192.95 171C 3 Round, eye of round (IM) 40 111,670 203.00 225.00 213.93 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 35,928 569.00 614.00 578.18 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 22 21,956 515.79 536.00 519.77 180 3 Loin, strip, bnls, 0x1 48 171,076 577.35 616.00 592.54 184 1 Loin, top butt, bnls, heavy 15 17,154 300.00 331.00 315.95 184 3 Loin, top butt, boneless 32 98,595 325.00 358.00 336.89 185A 4 Loin, bottom sirloin, flap 34 105,457 413.00 446.00 426.93 185B 1 Loin, ball-tip, bnls, heavy 24 60,287 220.00 240.50 226.37 185C 1 Loin, sirloin, tri-tip (IM) 25 53,072 285.00 324.35 304.77 185D 4 Loin, tri-tip, pld (IM) 6 6,759 435.00 462.00 445.57 189A 4 Loin, tndrloin, trmd, heavy 49 247,866 924.20 984.53 928.10 191A 4 Loin, butt tender, trimmed 7 11,763 927.00 970.00 933.06 193 4 Flank, flank steak (IM) 24 62,373 369.91 432.00 383.31 ------------------------------------------------------------------------------- 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 9 46,981 490.00 532.00 492.00 112A 3 Rib, ribeye, bnls, light 13 184,200 528.40 581.00 530.25 112A 3 Rib, ribeye, bnls, heavy 40 153,696 530.00 594.00 539.19 113C 1 Chuck, semi-bnls, neck/off 9 34,985 190.00 203.50 196.63 114 1 Chuck, shoulder clod 20 217,941 191.66 204.25 195.24 114A 3 Chuck, shoulder clod, trmd 27 74,148 201.37 216.00 209.84 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 1,991 330.50 345.50 339.73 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 54 508,789 209.86 226.00 220.27 116B 1 Chuck, chuck tender (IM) 10 18,120 210.00 220.75 215.31

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 12 74,364 196.00 205.00 197.93 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 11 67,654 233.00 355.00 247.89 130 4 Chuck, short rib 9 31,698 185.00 215.50 192.25 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 30 145,272 219.00 237.50 231.31 168 1 Round, top inside round 25 455,477 189.00 203.00 190.04 168 3 Round, top inside round 34 396,773 195.48 215.00 200.48 169 5 Round, top inside, denuded 14 59,015 222.00 245.35 227.16

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 9,451 190.77 210.00 204.79 171B 3 Round, outside round 24 86,124 190.48 214.50 199.89 171C 3 Round, eye of round (IM) 24 85,281 202.00 227.50 208.31 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 17,890 509.00 545.00 523.76 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 16 22,527 535.00 557.00 541.72 184 1 Loin, top butt, bnls, heavy 12 15,350 280.50 321.25 299.60 184 3 Loin, top butt, boneless 36 386,399 295.00 327.00 299.31 185A 4 Loin, bottom sirloin, flap 10 15,237 422.00 454.10 429.52 185B 1 Loin, ball-tip, bnls, heavy 17 78,370 213.97 230.50 219.07 185C 1 Loin, sirloin, tri-tip (IM) 16 56,453 273.80 325.00 292.79 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 72,684 902.00 971.00 911.51 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 20,423 357.50 415.00 400.86 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 13,368 109.50 124.00 119.52 121D 4 Plate, Inside Skirt (IM) 32 89,148 342.00 365.00 347.06 121C 4 Plate, Outside Skirt (IM) 25 45,672 478.48 542.00 517.60 121E 6 Outside Skirt, pld (IM) 9 16,544 665.00 755.00 676.52

Cap, Wedge Meat & (IM) Lean 43 198,267 218.00 250.00 227.49

Pectoral Meat 52 288,261 215.00 250.00 225.83 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 43 450,768 158.95 185.50 163.45 Ground Beef 75% Ground Beef 81% 32 92,495 204.50 222.00 215.54 Ground Beef 85% Ground Beef 90% Ground Beef 93% 12 34,555 266.50 279.25 273.69 Ground Beef Chuck 80% 29 391,830 203.00 231.11 214.29 Ground Beef Round 85% 10 48,627 210.82 227.00 222.64 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% 3 2,602 212.26 224.70 214.86 Blended Ground Beef 85% 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 36 1,369,492 58.00 75.00 63.06 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.


Tim Cook's Reboot
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus