Bloomberg News

USDA Boxed Beef Cutout Closing Prices for June 6

June 06, 2012

June 6 (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: 197.13 184.77 Change from prior day: 0.73 (0.38) ------------------------------------------------------------------------------- Choice/Select spread: 12.37

Total Load Count (Cuts, Trimmings, Grids): 331 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 292.76 260.89 Primal Chuck 153.50 153.71 Primal Round 160.69 160.75 Primal Loin 300.10 257.89 Primal Brisket 134.96 134.58 Primal Short Plate 122.63 126.85 Primal Flank 104.71 99.36 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/05 121 92 17 45 274 196.40 185.15 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.12 186.23 -------------------------------------------------------------------------------- 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 129.79 loads 5,191,736 pounds Select Cuts 107.35 loads 4,293,846 pounds Trimmings 27.47 loads 1,098,617 pounds Ground Beef 66.86 load 2,674,351 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 40 43,029 598.00 630.00 615.67 112A 3 Rib, ribeye, bnls, light 23 24,163 677.00 710.00 699.33 112A 3 Rib, ribeye, bnls, heavy 107 111,985 671.48 718.00 688.03 113C 1 Chuck, semi-bnls, neck/off 12 23,628 196.00 211.50 199.45 114 1 Chuck, shoulder clod 25 79,627 192.48 215.00 205.64 114A 3 Chuck, shoulder clod, trmd 76 211,438 205.00 227.00 212.62 114D 3 Chuck, clod, top blade 17 34,303 286.00 338.00 302.56 114E 3 Chuck, clod, arm roast 7 68,832 220.01 260.00 230.45 114F 5 Chuck, clod tender (IM) 19 21,409 314.50 384.49 333.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 157 1,083,039 213.80 241.00 220.85 116B 1 Chuck, chuck tender (IM) 41 72,834 213.00 227.00 218.31

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 110 111,899 202.47 226.00 216.33 120A 3 Brisket, point/off, bnls 24 21,406 300.00 338.00 316.21 123A 3 Short Plate, short rib 56 68,979 240.00 360.00 309.46 130 4 Chuck, short rib 64 78,816 187.60 228.00 201.56 160 1 Round, bone-in 6 24,446 191.00 205.00 196.66 161 1 Round, boneless 3 4,919 207.00 208.50 208.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 120 620,574 220.00 244.23 223.45 168 1 Round, top inside round 93 209,290 199.00 218.00 208.23 168 3 Round, top inside round 47 305,522 207.17 229.00 211.97 169 5 Round, top inside, denuded 23 27,622 244.00 260.60 251.91

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 11,123 193.45 210.00 198.38 171B 3 Round, outside round 83 349,537 190.00 215.00 194.57 171C 3 Round, eye of round (IM) 82 142,225 195.99 230.30 207.43 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 20,452 640.00 670.00 646.45 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 35 31,002 640.00 690.18 654.36 180 3 Loin, strip, bnls, 0x1 42 128,557 737.45 780.00 763.30 184 1 Loin, top butt, bnls, heavy 38 26,263 333.00 350.00 344.29 184 3 Loin, top butt, boneless 46 100,685 347.75 370.49 359.91 185A 4 Loin, bottom sirloin, flap 72 93,143 447.00 482.00 456.61 185B 1 Loin, ball-tip, bnls, heavy 48 87,329 232.00 250.00 237.81 185C 1 Loin, sirloin, tri-tip (IM) 26 35,937 343.50 380.00 354.28 185D 4 Loin, tri-tip, pld (IM) 31 32,823 460.00 491.00 468.54 189A 4 Loin, tndrloin, trmd, heavy 77 85,986 960.00 1040.00 976.70 191A 4 Loin, butt tender, trimmed 4 6,428 946.50 975.00 950.46 193 4 Flank, flank steak (IM) 14 19,246 445.00 481.00 452.57 ------------------------------------------------------------------------------- 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 35 80,588 514.42 538.21 526.00 112A 3 Rib, ribeye, bnls, light 18 35,887 566.00 603.53 580.29 112A 3 Rib, ribeye, bnls, heavy 42 76,643 560.25 603.53 582.86 113C 1 Chuck, semi-bnls, neck/off 30 223,932 188.00 210.00 193.19 114 1 Chuck, shoulder clod 19 99,094 194.28 215.00 205.99 114A 3 Chuck, shoulder clod, trmd 37 215,171 205.59 225.00 213.98 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 34,888 314.50 346.47 325.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 71 671,360 217.00 238.00 220.03 116B 1 Chuck, chuck tender (IM) 24 46,424 210.00 222.75 213.74

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 76,412 201.00 225.00 212.33 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 14 73,297 235.00 330.00 244.13 130 4 Chuck, short rib 15 41,081 183.00 210.00 197.58 160 1 Round, bone-in 161 1 Round, boneless 9 12,527 205.41 213.25 209.22

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 128,102 221.00 238.00 226.42 168 1 Round, top inside round 34 119,061 195.00 215.00 202.82 168 3 Round, top inside round 31 125,151 201.65 225.00 213.00 169 5 Round, top inside, denuded 9 22,908 244.59 254.00 247.36

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 36 283,592 190.00 206.00 194.20 171C 3 Round, eye of round (IM) 29 57,290 201.00 220.75 206.76 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 33 96,025 518.08 550.00 539.18 175 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 41 64,220 496.00 565.75 521.49 184 1 Loin, top butt, bnls, heavy 36 554,782 275.00 305.00 278.74 184 3 Loin, top butt, boneless 35 96,999 294.75 327.10 301.72 185A 4 Loin, bottom sirloin, flap 11 112,683 428.00 465.00 441.40 185B 1 Loin, ball-tip, bnls, heavy 23 49,537 222.00 240.00 228.90 185C 1 Loin, sirloin, tri-tip (IM) 16 130,962 316.00 335.50 321.58 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 38 155,091 870.00 979.00 883.14 191A 4 Loin, butt tender, trimmed 8 3,419 900.00 930.00 925.51 193 4 Flank, flank steak (IM) 20 82,368 391.00 450.00 416.64 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 26,988 111.96 126.00 123.71 121D 4 Plate, Inside Skirt (IM) 71 330,058 349.00 370.00 356.27 121C 4 Plate, Outside Skirt (IM) 52 73,638 500.00 546.00 522.00 121E 6 Outside Skirt, pld (IM) 14 16,158 700.00 765.00 715.78

Cap, Wedge Meat & (IM) Lean 71 318,990 222.75 250.00 230.32

Pectoral Meat 51 133,487 227.00 252.00 237.66 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 92 783,555 149.00 179.00 154.76 Ground Beef 75% Ground Beef 81% 112 658,024 172.00 226.50 196.40 Ground Beef 85% Ground Beef 90% Ground Beef 93% 35 88,111 240.18 275.75 255.31 Ground Beef Chuck 80% 54 528,364 176.50 223.00 201.83 Ground Beef Round 85% 36 159,738 215.00 225.00 224.01 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% 12 70,174 204.60 229.00 217.80 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 35 1,044,457 48.00 56.00 51.53 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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