Bloomberg News

USDA Boxed Beef Cutout Midday Prices for May 29

May 29, 2012

May 29 (Bloomberg) -- This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 11:30 a.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: 195.38 186.60 Change from prior day: 0.75 1.14 ------------------------------------------------------------------------------- Choice/Select spread: 8.78

Total Load Count (Cuts, Trimmings, Grids): 94 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 279.04 255.62 Primal Chuck 160.64 160.82 Primal Round 167.10 165.94 Primal Loin 282.27 254.93 Primal Brisket 136.23 130.93 Primal Short Plate 122.73 126.29 Primal Flank 103.33 99.72 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/25 67 62 19 29 177 194.63 185.46 05/24 75 58 24 38 195 195.56 186.84 05/23 102 58 20 40 220 195.37 187.65 05/22 84 72 23 36 215 194.28 187.04 05/21 103 47 25 20 195 194.59 186.47 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.88 186.69 -------------------------------------------------------------------------------- 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 49.48 loads 1,979,109 pounds Select Cuts 16.33 loads 653,006 pounds Trimmings 13.96 loads 558,533 pounds Ground Beef 14.56 load 582,370 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 20 114,835 550.59 586.50 556.91 112A 3 Rib, ribeye, bnls, light 5 12,393 621.00 670.50 631.70 112A 3 Rib, ribeye, bnls, heavy 24 79,787 621.00 671.00 648.44 113C 1 Chuck, semi-bnls, neck/off 4 48,002 181.00 210.52 185.37 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 12 29,718 211.00 227.50 221.29 114D 3 Chuck, clod, top blade 9 12,394 255.00 291.72 276.02 114E 3 Chuck, clod, arm roast 18 123,682 224.00 256.50 229.23 114F 5 Chuck, clod tender (IM) 6 5,165 360.00 385.00 365.02 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 93,875 225.79 240.00 231.04 116B 1 Chuck, chuck tender (IM) 12 26,713 215.00 228.15 219.71

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 22,755 207.00 225.30 213.41 120A 3 Brisket, point/off, bnls 8 6,352 317.78 338.30 324.52 123A 3 Short Plate, short rib 15 32,144 265.00 355.00 344.58 130 4 Chuck, short rib 15 16,868 190.75 233.80 200.00 160 1 Round, bone-in 4 3,171 195.00 210.52 197.69 161 1 Round, boneless 3 1,365 207.00 209.55 208.12

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 111,839 232.00 245.00 237.29 168 1 Round, top inside round 8 30,989 207.00 215.00 213.86 168 3 Round, top inside round 5 49,042 217.44 225.00 218.57 169 5 Round, top inside, denuded 17 98,670 245.00 255.00 248.48

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 23 90,139 200.00 221.00 210.23 171C 3 Round, eye of round (IM) 30 75,439 211.00 224.70 217.39 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 134,433 588.00 634.55 591.17 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 3,177 565.00 601.00 585.41 180 3 Loin, strip, bnls, 0x1 27 92,759 634.86 670.00 656.15 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 32 270,287 340.86 367.00 347.42 185A 4 Loin, bottom sirloin, flap 11 20,236 425.00 460.00 446.16 185B 1 Loin, ball-tip, bnls, heavy 11 21,739 235.00 247.00 240.80 185C 1 Loin, sirloin, tri-tip (IM) 4 3,393 327.51 344.70 331.72 185D 4 Loin, tri-tip, pld (IM) 10 11,157 444.00 464.58 449.79 189A 4 Loin, tndrloin, trmd, heavy 30 79,083 939.00 970.00 956.93 191A 4 Loin, butt tender, trimmed 8 4,250 940.94 970.00 947.81 193 4 Flank, flank steak (IM) 11 9,443 426.41 460.00 439.16 ------------------------------------------------------------------------------- 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 6 21,532 509.00 527.00 516.82 112A 3 Rib, ribeye, bnls, light 3 22,376 580.00 603.00 582.49 112A 3 Rib, ribeye, bnls, heavy 9 27,525 537.00 595.00 565.03 113C 1 Chuck, semi-bnls, neck/off 3 12,668 206.00 209.75 208.63 114 1 Chuck, shoulder clod 6 7,357 199.62 215.80 205.99 114A 3 Chuck, shoulder clod, trmd 7 21,298 215.00 228.25 222.16 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 8 8,356 336.00 365.13 348.46 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 34,196 222.00 235.00 229.24 116B 1 Chuck, chuck tender (IM) 5 14,709 212.11 225.00 217.57

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 29,636 204.00 225.50 211.41 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 12,016 245.00 355.00 280.12 130 4 Chuck, short rib 4 12,777 193.00 200.50 195.46 160 1 Round, bone-in 161 1 Round, boneless 3 12,802 212.75 219.25 215.68

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 7 25,071 228.00 242.25 234.73 168 1 Round, top inside round 5 8,473 204.00 213.75 209.89 168 3 Round, top inside round 169 5 Round, top inside, denuded 4 8,835 245.00 261.00 253.70

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 5 5,387 202.00 214.38 208.07 171C 3 Round, eye of round (IM) 9 23,772 205.00 220.00 212.05 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 18,501 504.23 545.00 522.09 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 4 22,456 491.00 550.00 503.89 184 1 Loin, top butt, bnls, heavy 5 12,131 301.00 308.67 305.75 184 3 Loin, top butt, boneless 7 52,568 302.80 335.00 307.01 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 5 4,541 220.00 239.85 232.77 185C 1 Loin, sirloin, tri-tip (IM) 4 15,373 307.00 324.00 311.95 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 28,111 870.00 946.00 899.02 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 6 6,109 400.13 436.00 420.13 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 11,154 113.00 125.00 113.89 121D 4 Plate, Inside Skirt (IM) 21 72,618 346.00 370.00 355.37 121C 4 Plate, Outside Skirt (IM) 10 51,098 510.00 546.00 513.40 121E 6 Outside Skirt, pld (IM) 6 19,998 657.40 715.00 686.61

Cap, Wedge Meat & (IM) Lean 14 30,984 225.00 250.00 233.27

Pectoral Meat 29 56,462 234.00 250.17 237.86 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 63,500 160.00 187.00 176.29 Ground Beef 75% Ground Beef 81% 27 156,878 205.00 230.00 220.00 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 10 31,932 272.00 281.00 278.81 Ground Beef Chuck 80% 19 138,036 210.00 240.00 222.51 Ground Beef Round 85% 12 61,884 222.00 235.00 234.31 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% 5 15,918 210.25 229.00 212.75 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 20 514,233 53.00 72.00 56.82 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.


The Good Business Issue
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus