Bloomberg News

USDA Boxed Beef Cutout Closing Prices for June 5

June 05, 2012

June 5 (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: 196.40 185.15 Change from prior day: (1.22) (0.34) ------------------------------------------------------------------------------- Choice/Select spread: 11.25

Total Load Count (Cuts, Trimmings, Grids): 274 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 287.79 259.62 Primal Chuck 154.41 154.53 Primal Round 161.80 160.87 Primal Loin 296.33 258.39 Primal Brisket 134.33 134.06 Primal Short Plate 124.15 128.93 Primal Flank 105.60 100.19 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/04 84 48 5 23 161 197.62 185.49 06/01 68 73 38 35 214 197.25 185.36 05/31 102 54 20 37 212 197.31 187.05 05/30 111 84 19 40 255 197.00 188.10 05/29 80 42 21 28 171 195.74 187.21 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 196.98 186.64 -------------------------------------------------------------------------------- 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 120.53 loads 4,821,356 pounds Select Cuts 91.61 loads 3,664,296 pounds Trimmings 16.95 loads 678,002 pounds Ground Beef 44.86 load 1,794,323 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 26 26,339 570.78 630.15 612.36 112A 3 Rib, ribeye, bnls, light 11 18,721 653.15 702.00 698.46 112A 3 Rib, ribeye, bnls, heavy 55 67,363 645.00 700.00 672.58 113C 1 Chuck, semi-bnls, neck/off 5 67,366 191.00 211.00 196.86 114 1 Chuck, shoulder clod 19 62,830 199.00 212.00 207.09 114A 3 Chuck, shoulder clod, trmd 54 610,568 203.00 229.82 213.88 114D 3 Chuck, clod, top blade 15 41,761 257.00 309.00 289.20 114E 3 Chuck, clod, arm roast 15 94,730 224.30 270.00 226.61 114F 5 Chuck, clod tender (IM) 11 6,873 357.00 392.30 368.95 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 77 1,152,297 215.75 241.00 218.91 116B 1 Chuck, chuck tender (IM) 26 66,836 211.72 232.00 217.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 64 371,027 200.00 228.00 208.23 120A 3 Brisket, point/off, bnls 13 18,903 301.67 339.00 321.98 123A 3 Short Plate, short rib 24 82,443 240.00 356.00 292.62 130 4 Chuck, short rib 19 36,401 183.00 225.00 198.20 160 1 Round, bone-in 7 19,416 196.71 212.00 201.75 161 1 Round, boneless 6 19,339 207.00 216.00 207.91

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 44 183,999 225.00 242.00 230.80 168 1 Round, top inside round 28 194,716 200.00 216.00 204.52 168 3 Round, top inside round 23 110,946 210.00 233.36 216.11 169 5 Round, top inside, denuded 7 10,871 249.00 260.60 255.01

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 14,614 190.00 211.00 194.61 171B 3 Round, outside round 62 582,796 188.00 214.00 191.84 171C 3 Round, eye of round (IM) 36 110,548 200.00 227.00 208.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 21,892 630.17 664.50 654.68 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 11,193 640.00 675.00 642.57 180 3 Loin, strip, bnls, 0x1 35 105,547 699.00 776.50 762.84 184 1 Loin, top butt, bnls, heavy 16 30,147 322.00 347.00 334.73 184 3 Loin, top butt, boneless 26 89,768 355.50 372.78 364.05 185A 4 Loin, bottom sirloin, flap 26 71,410 441.00 472.78 454.42 185B 1 Loin, ball-tip, bnls, heavy 16 89,430 225.00 254.64 234.91 185C 1 Loin, sirloin, tri-tip (IM) 13 56,585 320.00 365.00 355.24 185D 4 Loin, tri-tip, pld (IM) 12 7,395 465.00 482.00 473.49 189A 4 Loin, tndrloin, trmd, heavy 14 20,015 965.00 986.55 972.37 191A 4 Loin, butt tender, trimmed 12 20,917 906.00 980.29 957.03 193 4 Flank, flank steak (IM) 17 17,155 441.00 486.00 451.34 ------------------------------------------------------------------------------- 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 29 102,053 510.43 545.00 519.23 112A 3 Rib, ribeye, bnls, light 8 28,136 569.63 605.08 590.43 112A 3 Rib, ribeye, bnls, heavy 33 46,849 562.00 598.61 573.14 113C 1 Chuck, semi-bnls, neck/off 16 32,252 198.00 210.61 205.32 114 1 Chuck, shoulder clod 4 12,077 207.89 215.20 209.60 114A 3 Chuck, shoulder clod, trmd 37 244,178 205.00 228.00 216.71 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 3,311 332.00 360.50 339.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 84 982,382 215.75 236.70 219.43 116B 1 Chuck, chuck tender (IM) 18 42,020 210.00 225.00 215.10

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 151,992 204.96 225.00 207.93 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 22,030 245.00 366.00 281.48 130 4 Chuck, short rib 11 44,652 183.00 229.41 194.26 160 1 Round, bone-in 161 1 Round, boneless 6 9,604 211.80 216.61 212.50

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 36 177,240 220.47 246.00 229.26 168 1 Round, top inside round 24 183,594 200.00 215.00 203.53 168 3 Round, top inside round 17 72,626 211.00 221.00 218.02 169 5 Round, top inside, denuded 7 25,514 246.06 256.00 255.01

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 1,592 200.27 210.00 206.27 171B 3 Round, outside round 48 343,846 188.00 209.11 193.34 171C 3 Round, eye of round (IM) 28 83,187 195.00 220.00 204.03 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 26,883 524.00 560.50 535.99 175 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 26 56,273 500.00 554.50 514.79 184 1 Loin, top butt, bnls, heavy 6 9,824 285.00 312.00 295.84 184 3 Loin, top butt, boneless 20 143,697 293.00 320.00 300.65 185A 4 Loin, bottom sirloin, flap 9 49,362 425.40 451.00 427.45 185B 1 Loin, ball-tip, bnls, heavy 27 178,605 209.00 243.61 227.53 185C 1 Loin, sirloin, tri-tip (IM) 13 10,399 315.00 336.50 325.59 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 22,891 893.00 970.00 912.37 191A 4 Loin, butt tender, trimmed 13 13,774 849.92 934.74 889.85 193 4 Flank, flank steak (IM) 28 39,381 391.00 436.00 411.69 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 7,952 113.50 130.00 118.05 121D 4 Plate, Inside Skirt (IM) 38 136,533 346.00 370.00 353.43 121C 4 Plate, Outside Skirt (IM) 26 56,532 515.00 547.00 527.53 121E 6 Outside Skirt, pld (IM) 19 33,752 695.00 755.00 712.49

Cap, Wedge Meat & (IM) Lean 43 135,696 224.15 251.00 232.87

Pectoral Meat 39 104,367 228.39 257.41 236.79 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 52 550,412 150.00 176.00 154.97 Ground Beef 75% Ground Beef 81% 46 448,346 179.00 228.61 195.01 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 24 179,465 247.58 283.03 259.70 Ground Beef Chuck 80% 22 168,115 201.00 219.48 203.42 Ground Beef Round 85% 15 71,514 211.76 224.00 215.08 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% 11 50,747 203.50 229.00 217.42 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 24 636,352 48.00 56.50 52.78 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.


Burger King's Young Buns
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