Bloomberg News

USDA Boxed Beef Cutout Closing Prices for May 30

May 30, 2012

May 30 (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: 197.00 188.10 Change from prior day: 1.26 0.89 ------------------------------------------------------------------------------- Choice/Select spread: 8.91

Total Load Count (Cuts, Trimmings, Grids): 255 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 281.52 257.40 Primal Chuck 161.26 162.65 Primal Round 166.07 165.16 Primal Loin 287.71 256.80 Primal Brisket 135.90 135.47 Primal Short Plate 125.50 130.46 Primal Flank 105.10 100.09 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/29 80 42 21 28 171 195.74 187.21 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.11 186.84 -------------------------------------------------------------------------------- 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 111.34 loads 4,453,407 pounds Select Cuts 83.62 loads 3,344,862 pounds Trimmings 19.33 loads 773,172 pounds Ground Beef 40.36 load 1,614,336 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 47 36,265 560.00 611.00 580.08 112A 3 Rib, ribeye, bnls, light 19 30,742 650.00 677.00 671.23 112A 3 Rib, ribeye, bnls, heavy 121 126,346 610.00 676.00 653.03 113C 1 Chuck, semi-bnls, neck/off 10 17,629 190.95 212.00 206.55 114 1 Chuck, shoulder clod 27 186,493 206.00 213.50 207.97 114A 3 Chuck, shoulder clod, trmd 70 255,615 211.91 227.00 216.88 114D 3 Chuck, clod, top blade 11 56,415 261.00 315.00 287.88 114E 3 Chuck, clod, arm roast 8 11,150 230.00 271.00 238.70 114F 5 Chuck, clod tender (IM) 17 17,654 350.00 392.00 364.67 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 125 335,478 224.89 241.00 230.55 116B 1 Chuck, chuck tender (IM) 56 113,743 212.41 234.00 217.48

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 124 374,031 202.00 226.00 208.53 120A 3 Brisket, point/off, bnls 31 28,083 294.50 339.00 328.19 123A 3 Short Plate, short rib 64 67,819 263.50 368.00 321.09 130 4 Chuck, short rib 70 82,732 183.20 228.00 198.65 160 1 Round, bone-in 6 4,505 195.07 206.00 202.95 161 1 Round, boneless 9 5,147 205.07 221.00 213.70

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 103 175,950 226.40 246.00 233.14 168 1 Round, top inside round 90 174,854 203.00 219.08 212.11 168 3 Round, top inside round 42 364,269 207.00 229.00 218.06 169 5 Round, top inside, denuded 23 33,740 246.00 263.49 254.41

3 Round, top inside, side off 170 1 Round, bottom gooseneck 14 32,247 189.73 210.00 201.60 171B 3 Round, outside round 79 399,812 194.50 218.61 201.33 171C 3 Round, eye of round (IM) 95 126,465 207.00 236.70 212.93 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 23,287 610.04 636.00 625.90 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 19 12,796 590.00 631.25 620.86 180 3 Loin, strip, bnls, 0x1 93 88,371 669.00 750.00 700.92 184 1 Loin, top butt, bnls, heavy 51 31,662 319.50 347.00 332.52 184 3 Loin, top butt, boneless 43 109,260 340.00 381.00 355.36 185A 4 Loin, bottom sirloin, flap 65 77,793 437.42 472.00 446.77 185B 1 Loin, ball-tip, bnls, heavy 43 69,332 230.00 250.10 235.78 185C 1 Loin, sirloin, tri-tip (IM) 31 40,765 326.00 366.00 344.53 185D 4 Loin, tri-tip, pld (IM) 34 27,063 450.00 480.49 466.97 189A 4 Loin, tndrloin, trmd, heavy 102 203,877 945.00 1041.00 970.21 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 28 27,677 425.00 471.00 443.50 ------------------------------------------------------------------------------- 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 32 48,565 515.00 539.00 528.75 112A 3 Rib, ribeye, bnls, light 18 27,049 551.00 595.35 572.51 112A 3 Rib, ribeye, bnls, heavy 59 210,854 539.82 595.00 573.65 113C 1 Chuck, semi-bnls, neck/off 17 30,027 197.00 214.00 208.93 114 1 Chuck, shoulder clod 11 17,975 205.00 213.00 211.86 114A 3 Chuck, shoulder clod, trmd 26 76,892 211.00 225.00 220.11 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 12,493 335.00 354.50 345.54 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 49 150,579 220.00 236.00 231.16 116B 1 Chuck, chuck tender (IM) 35 97,720 209.00 232.00 215.74

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 50 399,072 201.80 226.00 208.10 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 17,163 245.00 355.00 298.53 130 4 Chuck, short rib 33 80,395 180.00 230.00 194.74 160 1 Round, bone-in 161 1 Round, boneless 10 13,497 207.00 215.25 211.21

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 41 98,814 228.00 245.00 235.80 168 1 Round, top inside round 29 43,548 204.00 225.00 212.69 168 3 Round, top inside round 35 195,692 207.18 235.00 213.56 169 5 Round, top inside, denuded 9 17,289 244.18 255.00 252.50

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 21,427 187.00 210.61 189.41 171B 3 Round, outside round 48 150,780 193.00 212.75 202.81 171C 3 Round, eye of round (IM) 42 90,216 205.00 225.76 210.43 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 37 40,208 515.00 548.39 538.70 175 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 46 55,563 509.00 568.61 531.17 184 1 Loin, top butt, bnls, heavy 20 24,443 295.00 317.00 299.65 184 3 Loin, top butt, boneless 49 413,918 297.40 340.00 305.65 185A 4 Loin, bottom sirloin, flap 17 43,810 428.00 455.00 436.27 185B 1 Loin, ball-tip, bnls, heavy 29 85,932 211.50 239.00 226.60 185C 1 Loin, sirloin, tri-tip (IM) 11 32,897 302.09 345.65 316.08 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 53 68,475 877.00 956.00 906.67 191A 4 Loin, butt tender, trimmed 17 23,247 899.71 933.00 922.46 193 4 Flank, flank steak (IM) 23 46,697 383.00 446.00 404.35 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 12,160 114.00 131.00 120.79 121D 4 Plate, Inside Skirt (IM) 52 95,630 346.00 381.00 354.93 121C 4 Plate, Outside Skirt (IM) 25 24,038 512.00 541.00 519.44 121E 6 Outside Skirt, pld (IM) 14 25,507 684.00 755.00 693.95

Cap, Wedge Meat & (IM) Lean 74 772,016 224.50 254.00 228.08

Pectoral Meat 53 145,703 228.41 259.00 236.96 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 64 438,081 155.00 186.35 166.63 Ground Beef 75% Ground Beef 81% 77 242,588 204.70 232.61 214.34 Ground Beef 85% Ground Beef 90% Ground Beef 93% 43 140,137 252.21 288.35 272.49 Ground Beef Chuck 80% 49 234,267 205.78 229.00 215.38 Ground Beef Round 85% 33 127,892 218.00 232.00 222.13 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% 8 63,402 210.25 235.00 228.04 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 32 757,622 50.00 60.50 54.58 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.


Coke's Big Fat Problem
LIMITED-TIME OFFER SUBSCRIBE NOW

(enter your email)
(enter up to 5 email addresses, separated by commas)

Max 250 characters

 
blog comments powered by Disqus