Bloomberg News

USDA Boxed Beef Cutout Closing Prices for May 21

May 21, 2012

May 21 (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: 194.59 186.47 Change from prior day: 2.08 (0.09) ------------------------------------------------------------------------------- Choice/Select spread: 8.12

Total Load Count (Cuts, Trimmings, Grids): 195 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 277.44 250.60 Primal Chuck 164.33 162.54 Primal Round 166.22 164.40 Primal Loin 275.75 255.32 Primal Brisket 133.64 133.00 Primal Short Plate 123.93 129.07 Primal Flank 100.90 96.44 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/18 77 58 22 23 180 192.51 186.56 05/17 90 59 16 20 186 191.10 185.83 05/16 122 94 31 55 302 190.98 185.10 05/15 89 80 7 32 209 191.61 187.08 05/14 92 53 8 28 182 191.03 185.70 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.45 186.05 -------------------------------------------------------------------------------- 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 103.19 loads 4,127,643 pounds Select Cuts 47.09 loads 1,883,780 pounds Trimmings 25.30 loads 1,012,053 pounds Ground Beef 19.88 load 795,211 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 53 584,604 546.00 577.00 557.04 112A 3 Rib, ribeye, bnls, light 19 17,998 594.70 650.00 614.51 112A 3 Rib, ribeye, bnls, heavy 44 63,942 595.00 646.00 621.60 113C 1 Chuck, semi-bnls, neck/off 3 5,868 199.63 210.52 200.11 114 1 Chuck, shoulder clod 11 53,267 188.00 211.50 208.08 114A 3 Chuck, shoulder clod, trmd 27 148,626 202.87 223.29 218.44 114D 3 Chuck, clod, top blade 5 4,499 270.00 293.00 278.99 114E 3 Chuck, clod, arm roast 14 33,387 227.20 266.00 233.51 114F 5 Chuck, clod tender (IM) 9 7,697 349.05 382.36 371.11 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 431,757 223.11 236.45 226.14 116B 1 Chuck, chuck tender (IM) 19 37,869 211.00 227.00 221.26

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 36 145,267 195.79 213.30 206.98 120A 3 Brisket, point/off, bnls 13 10,250 306.00 346.00 314.61 123A 3 Short Plate, short rib 30 66,593 265.00 360.00 333.29 130 4 Chuck, short rib 31 89,027 184.30 231.00 201.51 160 1 Round, bone-in 5 6,570 194.00 211.00 198.27 161 1 Round, boneless 5 4,717 209.00 217.95 210.70

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 53 199,782 227.79 243.00 234.62 168 1 Round, top inside round 17 46,415 201.63 216.00 206.83 168 3 Round, top inside round 22 194,250 210.00 231.00 220.44 169 5 Round, top inside, denuded 28 129,454 239.00 262.00 244.62

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 5,463 193.00 210.00 197.04 171B 3 Round, outside round 49 592,863 197.00 226.00 199.49 171C 3 Round, eye of round (IM) 45 70,276 207.00 236.00 216.26 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 20 29,131 582.00 611.50 588.43 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 3,907 526.20 556.00 540.74 180 3 Loin, strip, bnls, 0x1 60 335,728 601.00 673.00 623.03 184 1 Loin, top butt, bnls, heavy 9 7,419 320.00 333.00 323.56 184 3 Loin, top butt, boneless 41 205,501 337.00 355.00 342.18 185A 4 Loin, bottom sirloin, flap 16 47,147 425.27 441.00 433.10 185B 1 Loin, ball-tip, bnls, heavy 18 36,898 219.00 241.00 231.13 185C 1 Loin, sirloin, tri-tip (IM) 16 58,600 314.00 345.00 335.02 185D 4 Loin, tri-tip, pld (IM) 18 19,448 418.00 470.29 444.68 189A 4 Loin, tndrloin, trmd, heavy 40 114,181 932.83 985.00 944.39 191A 4 Loin, butt tender, trimmed 10 3,949 920.94 965.00 930.86 193 4 Flank, flank steak (IM) 26 29,598 406.00 461.00 421.03 ------------------------------------------------------------------------------- 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 13 98,845 503.00 535.00 519.97 112A 3 Rib, ribeye, bnls, light 6 7,313 545.05 568.75 550.18 112A 3 Rib, ribeye, bnls, heavy 24 60,103 539.86 595.00 554.69 113C 1 Chuck, semi-bnls, neck/off 8 15,621 192.00 207.50 199.15 114 1 Chuck, shoulder clod 9 48,247 193.00 213.00 209.12 114A 3 Chuck, shoulder clod, trmd 16 113,098 205.00 222.00 217.92 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 206,084 221.20 236.00 227.37 116B 1 Chuck, chuck tender (IM) 11 61,787 208.00 221.13 213.81

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 88,569 199.46 212.00 204.05 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 7,773 246.00 300.79 252.31 130 4 Chuck, short rib 10 26,814 190.00 219.90 199.98 160 1 Round, bone-in 161 1 Round, boneless 5 7,373 209.00 217.95 213.04

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 23 118,230 229.00 242.00 231.08 168 1 Round, top inside round 13 88,089 195.00 210.00 200.49 168 3 Round, top inside round 11 59,103 204.34 225.00 208.36 169 5 Round, top inside, denuded 5 6,283 235.00 253.00 242.15

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 44,485 191.00 208.85 193.90 171B 3 Round, outside round 22 156,709 196.00 215.95 202.02 171C 3 Round, eye of round (IM) 14 47,829 208.00 221.20 212.76 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 7,958 520.00 556.00 538.69 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 23 53,390 500.00 560.00 510.03 184 1 Loin, top butt, bnls, heavy 13 69,920 294.05 310.00 300.00 184 3 Loin, top butt, boneless 12 12,503 306.32 330.00 321.09 185A 4 Loin, bottom sirloin, flap 6 22,443 424.00 440.17 430.38 185B 1 Loin, ball-tip, bnls, heavy 11 17,001 215.00 236.50 219.99 185C 1 Loin, sirloin, tri-tip (IM) 10 11,196 307.00 345.00 317.52 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 97,349 892.52 950.00 901.01 191A 4 Loin, butt tender, trimmed 5 5,283 925.42 953.00 927.46 193 4 Flank, flank steak (IM) 5 8,882 401.45 422.00 412.63 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 1,988 109.00 120.00 116.73 121D 4 Plate, Inside Skirt (IM) 30 93,765 342.00 373.00 348.11 121C 4 Plate, Outside Skirt (IM) 21 25,284 495.00 525.00 512.92 121E 6 Outside Skirt, pld (IM) 14 39,704 651.70 700.00 675.27

Cap, Wedge Meat & (IM) Lean 32 294,453 222.15 246.50 227.46

Pectoral Meat 19 65,116 225.69 248.00 235.30 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 221,078 170.00 186.00 172.06 Ground Beef 75% Ground Beef 81% 30 113,275 195.00 231.00 217.62 Ground Beef 85% Ground Beef 90% Ground Beef 93% 8 20,346 270.00 282.50 271.73 Ground Beef Chuck 80% 19 145,931 218.30 237.75 231.85 Ground Beef Round 85% 11 54,210 227.20 241.00 233.78 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% Blended Ground Beef 81% 8 69,243 214.00 243.20 220.97 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 29 768,213 43.00 62.58 52.94 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.


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