Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 197.19 184.52 Change from prior day: 0.79 (0.63) ------------------------------------------------------------------------------- Choice/Select spread: 12.67

Total Load Count (Cuts, Trimmings, Grids): 211 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 293.22 260.81 Primal Chuck 153.43 154.06 Primal Round 160.64 160.99 Primal Loin 300.24 255.96 Primal Brisket 134.73 134.72 Primal Short Plate 122.68 126.93 Primal Flank 104.95 99.29 -------------------------------------------------------------------------------- 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 80.27 loads 3,210,743 pounds Select Cuts 58.13 loads 2,325,246 pounds Trimmings 20.21 loads 808,382 pounds Ground Beef 52.74 load 2,109,665 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 15 33,481 603.00 630.00 618.07 112A 3 Rib, ribeye, bnls, light 14 13,383 689.00 701.00 698.25 112A 3 Rib, ribeye, bnls, heavy 42 64,149 671.48 718.00 690.63 113C 1 Chuck, semi-bnls, neck/off 7 15,116 196.00 211.50 198.74 114 1 Chuck, shoulder clod 17 27,730 201.00 215.00 209.36 114A 3 Chuck, shoulder clod, trmd 33 154,251 205.00 227.00 211.84 114D 3 Chuck, clod, top blade 9 17,880 286.00 315.00 299.80 114E 3 Chuck, clod, arm roast 6 64,985 220.01 260.00 228.70 114F 5 Chuck, clod tender (IM) 15 7,972 355.00 384.49 360.25 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 80 838,349 213.80 241.00 220.02 116B 1 Chuck, chuck tender (IM) 21 22,034 213.00 226.00 219.23

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 43 64,812 205.00 226.00 217.99 120A 3 Brisket, point/off, bnls 20 19,537 300.00 335.00 314.70 123A 3 Short Plate, short rib 25 27,686 263.50 360.00 321.49 130 4 Chuck, short rib 20 53,657 189.16 228.00 201.95 160 1 Round, bone-in 5 21,151 196.71 205.00 197.54 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 58 456,437 221.00 244.23 222.59 168 1 Round, top inside round 26 48,786 199.00 215.00 208.99 168 3 Round, top inside round 28 115,655 210.00 229.00 214.02 169 5 Round, top inside, denuded 18 18,780 244.00 260.00 249.97

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 10,328 193.45 210.00 198.11 171B 3 Round, outside round 39 212,609 190.00 211.70 192.95 171C 3 Round, eye of round (IM) 41 100,348 195.99 225.00 205.17 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 19,550 640.00 670.00 645.92 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 28 22,161 640.00 690.18 654.27 180 3 Loin, strip, bnls, 0x1 31 108,615 746.00 780.00 762.49 184 1 Loin, top butt, bnls, heavy 15 15,745 344.91 345.00 344.99 184 3 Loin, top butt, boneless 22 58,914 356.00 368.00 364.07 185A 4 Loin, bottom sirloin, flap 28 57,572 447.00 474.00 455.74 185B 1 Loin, ball-tip, bnls, heavy 29 75,834 232.00 246.50 237.33 185C 1 Loin, sirloin, tri-tip (IM) 18 23,540 343.50 365.00 352.26 185D 4 Loin, tri-tip, pld (IM) 12 21,711 460.00 486.00 467.63 189A 4 Loin, tndrloin, trmd, heavy 28 22,346 965.00 997.00 970.86 191A 4 Loin, butt tender, trimmed 4 6,428 946.50 975.00 950.46 193 4 Flank, flank steak (IM) 7 6,433 445.00 465.00 459.63 ------------------------------------------------------------------------------- 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 21 23,960 514.42 535.00 526.92 112A 3 Rib, ribeye, bnls, light 11 12,346 585.00 595.50 589.76 112A 3 Rib, ribeye, bnls, heavy 30 59,027 570.00 599.73 585.19 113C 1 Chuck, semi-bnls, neck/off 23 208,381 188.00 210.00 192.64 114 1 Chuck, shoulder clod 12 20,201 194.28 215.00 209.65 114A 3 Chuck, shoulder clod, trmd 25 182,349 205.59 225.00 213.05 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 1,563 335.00 363.46 349.29 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 458,589 217.00 238.00 220.50 116B 1 Chuck, chuck tender (IM) 11 9,511 211.00 222.75 217.33

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 46,341 205.00 225.00 215.32 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 43,546 235.00 327.00 246.92 130 4 Chuck, short rib 10 33,553 183.00 210.00 198.39 160 1 Round, bone-in 161 1 Round, boneless 8 10,107 205.41 213.00 208.26

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 52,203 221.00 237.00 225.89 168 1 Round, top inside round 25 61,763 195.00 214.00 204.66 168 3 Round, top inside round 19 62,414 208.25 225.00 213.86 169 5 Round, top inside, denuded 8 21,234 245.00 254.00 247.57

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 26 237,135 190.00 205.75 193.85 171C 3 Round, eye of round (IM) 18 33,964 203.93 220.75 207.37 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 55,151 521.33 550.00 543.66 175 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 50,884 496.00 565.75 518.04 184 1 Loin, top butt, bnls, heavy 12 21,488 279.00 293.00 283.14 184 3 Loin, top butt, boneless 28 76,760 294.75 325.00 299.36 185A 4 Loin, bottom sirloin, flap 5 48,669 435.00 465.00 436.84 185B 1 Loin, ball-tip, bnls, heavy 15 33,281 222.00 235.00 227.93 185C 1 Loin, sirloin, tri-tip (IM) 11 73,034 316.00 335.50 320.61 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 29 99,816 870.00 979.00 885.11 191A 4 Loin, butt tender, trimmed 8 3,419 900.00 930.00 925.51 193 4 Flank, flank steak (IM) 13 64,823 391.00 446.00 416.35 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 26,872 111.96 126.00 123.74 121D 4 Plate, Inside Skirt (IM) 33 147,640 349.00 370.00 356.29 121C 4 Plate, Outside Skirt (IM) 44 67,388 500.00 546.00 521.45 121E 6 Outside Skirt, pld (IM) 9 12,331 700.00 765.00 719.69

Cap, Wedge Meat & (IM) Lean 40 123,756 224.00 250.00 233.50

Pectoral Meat 27 66,617 227.00 252.00 238.55 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 66 663,023 149.02 179.00 154.48 Ground Beef 75% Ground Beef 81% 84 389,853 184.50 223.00 197.39 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 29 68,007 251.00 269.00 257.74 Ground Beef Chuck 80% 48 455,050 190.00 223.00 205.07 Ground Beef Round 85% 34 156,659 215.00 225.00 224.12 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% 9 63,974 207.70 229.00 218.48 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 22 754,822 48.00 54.50 51.33 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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