Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 196.98 187.90 Change from prior day: 1.24 0.69 ------------------------------------------------------------------------------- Choice/Select spread: 9.08

Total Load Count (Cuts, Trimmings, Grids): 138 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 281.65 257.68 Primal Chuck 161.57 161.74 Primal Round 166.29 165.53 Primal Loin 286.94 256.53 Primal Brisket 135.73 136.12 Primal Short Plate 125.38 130.33 Primal Flank 105.05 99.77 -------------------------------------------------------------------------------- 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 56.66 loads 2,266,374 pounds Select Cuts 48.16 loads 1,926,485 pounds Trimmings 0.35 loads 13,800 pounds Ground Beef 32.66 load 1,306,328 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 17 14,968 577.35 609.00 590.78 112A 3 Rib, ribeye, bnls, light 15 28,785 663.00 676.00 671.40 112A 3 Rib, ribeye, bnls, heavy 55 72,086 619.00 676.00 653.14 113C 1 Chuck, semi-bnls, neck/off 9 14,389 190.95 212.00 205.77 114 1 Chuck, shoulder clod 15 42,469 209.97 213.50 210.40 114A 3 Chuck, shoulder clod, trmd 37 88,378 216.00 227.00 221.39 114D 3 Chuck, clod, top blade 8 38,738 261.00 309.52 275.57 114E 3 Chuck, clod, arm roast 7 10,177 230.00 271.00 238.86 114F 5 Chuck, clod tender (IM) 14 13,209 350.00 390.00 361.14 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 57 211,644 225.00 241.00 230.16 116B 1 Chuck, chuck tender (IM) 19 24,068 216.00 234.00 223.70

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 61 176,516 202.00 226.00 207.44 120A 3 Brisket, point/off, bnls 25 20,720 294.50 339.00 326.19 123A 3 Short Plate, short rib 34 41,168 263.50 360.00 324.25 130 4 Chuck, short rib 25 49,063 183.20 228.00 193.90 160 1 Round, bone-in 4 2,439 203.00 206.00 204.69 161 1 Round, boneless 6 3,700 206.00 219.00 214.58

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 50 123,013 226.40 246.00 232.87 168 1 Round, top inside round 33 68,394 203.00 219.08 211.65 168 3 Round, top inside round 30 284,745 207.00 229.00 218.93 169 5 Round, top inside, denuded 17 28,012 251.00 262.00 254.30

3 Round, top inside, side off 170 1 Round, bottom gooseneck 12 31,536 189.73 210.00 201.50 171B 3 Round, outside round 43 164,135 194.50 218.61 202.26 171C 3 Round, eye of round (IM) 49 85,769 207.00 235.60 211.12 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 15,874 610.04 635.50 627.62 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 15 9,272 616.00 631.25 626.50 180 3 Loin, strip, bnls, 0x1 36 38,344 670.00 730.00 714.02 184 1 Loin, top butt, bnls, heavy 25 24,010 319.50 347.00 330.15 184 3 Loin, top butt, boneless 16 17,097 340.00 369.00 360.91 185A 4 Loin, bottom sirloin, flap 26 46,639 437.42 472.00 447.91 185B 1 Loin, ball-tip, bnls, heavy 26 43,010 230.80 243.61 236.33 185C 1 Loin, sirloin, tri-tip (IM) 18 26,226 326.00 366.00 343.78 185D 4 Loin, tri-tip, pld (IM) 13 14,158 451.00 476.00 465.85 189A 4 Loin, tndrloin, trmd, heavy 44 102,149 945.00 1041.00 970.07 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 10,165 425.00 471.00 445.85 ------------------------------------------------------------------------------- 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 16 17,413 515.00 535.00 524.78 112A 3 Rib, ribeye, bnls, light 13 17,734 560.75 585.00 573.79 112A 3 Rib, ribeye, bnls, heavy 41 94,739 539.82 595.00 576.66 113C 1 Chuck, semi-bnls, neck/off 13 21,052 197.00 214.00 208.53 114 1 Chuck, shoulder clod 9 15,614 210.12 213.00 211.98 114A 3 Chuck, shoulder clod, trmd 18 58,045 211.00 225.00 219.83 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 5,426 335.00 360.00 343.30 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 120,877 221.00 235.75 231.19 116B 1 Chuck, chuck tender (IM) 24 59,545 209.00 232.00 216.01

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 40 234,575 201.80 225.00 209.46 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 6,109 246.00 355.00 328.21 130 4 Chuck, short rib 14 45,745 180.00 210.00 191.20 160 1 Round, bone-in 161 1 Round, boneless 8 11,742 207.00 213.00 210.72

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 34 82,356 228.00 245.00 235.87 168 1 Round, top inside round 22 36,873 204.00 216.25 212.68 168 3 Round, top inside round 21 62,458 207.18 225.00 217.03 169 5 Round, top inside, denuded 8 15,702 244.18 255.00 252.35

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 11,782 188.92 210.61 191.39 171B 3 Round, outside round 38 116,970 193.00 212.75 202.47 171C 3 Round, eye of round (IM) 35 84,658 205.00 225.76 210.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 30,291 534.00 548.39 539.97 175 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 32 30,813 510.00 568.61 522.71 184 1 Loin, top butt, bnls, heavy 15 14,313 295.00 311.15 301.48 184 3 Loin, top butt, boneless 36 290,951 304.00 333.61 307.08 185A 4 Loin, bottom sirloin, flap 9 19,166 428.00 455.00 435.91 185B 1 Loin, ball-tip, bnls, heavy 19 24,894 211.50 239.00 230.87 185C 1 Loin, sirloin, tri-tip (IM) 4 7,156 325.50 345.65 330.18 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 38 50,817 877.00 956.00 904.33 191A 4 Loin, butt tender, trimmed 11 17,354 900.00 933.00 924.60 193 4 Flank, flank steak (IM) 18 41,707 383.00 446.00 401.33 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 11,631 105.00 130.00 120.44 121D 4 Plate, Inside Skirt (IM) 32 45,752 348.00 370.00 355.59 121C 4 Plate, Outside Skirt (IM) 22 14,433 512.00 540.00 519.83 121E 6 Outside Skirt, pld (IM) 9 19,867 684.00 755.00 694.78

Cap, Wedge Meat & (IM) Lean 39 165,385 224.50 254.00 232.84

Pectoral Meat 34 97,782 229.00 259.00 239.26 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 47 336,981 155.00 180.50 166.28 Ground Beef 75% Ground Beef 81% 59 176,939 205.00 232.61 213.74 Ground Beef 85% Ground Beef 90% Ground Beef 93% 37 134,532 252.21 280.43 272.35 Ground Beef Chuck 80% 45 222,873 205.78 229.00 215.39 Ground Beef Round 85% 32 126,983 218.00 232.00 222.12 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% 0 0 Blended Ground Beef 81% 6 59,202 210.25 234.00 228.32 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 0 0 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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