Bloomberg News

USDA Boxed Beef Cutout Midday Prices for June 20

June 20, 2012

June 20 (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: 198.00 180.36 Change from prior day: 0.06 (0.67) ------------------------------------------------------------------------------- Choice/Select spread: 17.64

Total Load Count (Cuts, Trimmings, Grids): 141 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 301.78 259.90 Primal Chuck 149.77 144.98 Primal Round 156.01 155.77 Primal Loin 308.16 253.21 Primal Brisket 139.22 140.68 Primal Short Plate 123.22 127.85 Primal Flank 105.93 100.13 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/19 67 68 25 32 192 197.94 181.03 06/18 97 50 15 20 182 197.49 180.60 06/15 77 54 19 46 196 198.00 181.11 06/14 129 60 19 50 257 198.17 181.96 06/13 121 104 24 46 295 197.76 182.03 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.87 181.35 -------------------------------------------------------------------------------- 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 49.29 loads 1,971,731 pounds Select Cuts 49.74 loads 1,989,716 pounds Trimmings 8.67 loads 346,886 pounds Ground Beef 32.92 load 1,316,649 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 19,162 587.98 676.84 625.45 112A 3 Rib, ribeye, bnls, light 14 27,242 708.00 744.00 717.21 112A 3 Rib, ribeye, bnls, heavy 51 88,858 708.00 738.60 726.06 113C 1 Chuck, semi-bnls, neck/off 13 167,791 193.00 207.00 193.41 114 1 Chuck, shoulder clod 13 33,604 190.00 206.16 200.68 114A 3 Chuck, shoulder clod, trmd 27 74,632 200.00 218.50 204.18 114D 3 Chuck, clod, top blade 4 3,237 295.00 302.52 299.36 114E 3 Chuck, clod, arm roast 4 20,442 221.00 240.00 225.46 114F 5 Chuck, clod tender (IM) 11 6,652 355.00 356.50 355.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 40 138,623 206.00 227.00 212.68 116B 1 Chuck, chuck tender (IM) 25 40,824 209.30 218.33 215.22

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 40 77,272 212.00 230.00 219.56 120A 3 Brisket, point/off, bnls 22 25,555 329.00 342.00 334.33 123A 3 Short Plate, short rib 25 46,700 240.00 335.00 314.08 130 4 Chuck, short rib 28 108,428 184.00 230.00 192.66 160 1 Round, bone-in 6 11,673 186.00 205.15 192.21 161 1 Round, boneless 5 8,315 196.00 208.50 198.11

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 42 115,672 201.50 225.72 206.39 168 1 Round, top inside round 29 43,360 199.24 210.00 202.15 168 3 Round, top inside round 20 126,849 204.70 223.00 210.79 169 5 Round, top inside, denuded 18 25,707 229.00 248.70 241.48

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 47 216,809 185.00 201.50 188.27 171C 3 Round, eye of round (IM) 38 57,229 199.98 218.00 208.95 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 13,185 665.72 699.00 686.31 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 22 15,345 691.50 716.25 696.30 180 3 Loin, strip, bnls, 0x1 21 34,457 773.00 804.27 789.07 184 1 Loin, top butt, bnls, heavy 15 15,408 341.72 355.00 351.41 184 3 Loin, top butt, boneless 22 23,302 359.00 380.70 371.75 185A 4 Loin, bottom sirloin, flap 40 68,158 457.00 492.00 475.10 185B 1 Loin, ball-tip, bnls, heavy 20 26,396 241.50 251.00 245.73 185C 1 Loin, sirloin, tri-tip (IM) 13 31,446 368.25 375.00 369.98 185D 4 Loin, tri-tip, pld (IM) 14 22,178 485.00 517.00 485.89 189A 4 Loin, tndrloin, trmd, heavy 36 105,950 963.50 1000.83 971.54 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 13 9,809 464.52 489.00 470.11 ------------------------------------------------------------------------------- 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 15 7,311 520.83 546.50 535.23 112A 3 Rib, ribeye, bnls, light 15 47,819 570.25 595.00 592.53 112A 3 Rib, ribeye, bnls, heavy 43 97,130 575.83 606.50 594.88 113C 1 Chuck, semi-bnls, neck/off 11 17,865 190.00 206.33 199.20 114 1 Chuck, shoulder clod 14 147,964 187.00 201.50 191.58 114A 3 Chuck, shoulder clod, trmd 16 78,198 202.00 211.50 205.45 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 2,535 315.00 355.00 324.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 191,181 200.24 220.50 211.58 116B 1 Chuck, chuck tender (IM) 13 17,594 210.00 221.23 212.84

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 44,195 214.00 230.00 223.90 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 21,304 224.00 321.63 236.48 130 4 Chuck, short rib 7 9,799 184.20 195.00 189.55 160 1 Round, bone-in 161 1 Round, boneless 9 10,908 192.00 208.00 200.60

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 26 72,916 201.50 214.00 208.56 168 1 Round, top inside round 28 98,234 193.00 210.00 199.55 168 3 Round, top inside round 11 29,430 204.00 221.25 209.38 169 5 Round, top inside, denuded 10 13,865 242.00 250.00 244.18

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 2,995 195.83 200.00 199.71 171B 3 Round, outside round 37 154,726 187.00 201.00 189.78 171C 3 Round, eye of round (IM) 22 37,539 200.15 216.25 206.87 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 28 33,153 513.70 560.00 541.13 175 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 25 49,546 500.00 540.50 520.06 184 1 Loin, top butt, bnls, heavy 21 231,577 268.00 285.00 270.73 184 3 Loin, top butt, boneless 28 62,478 288.25 311.50 291.02 185A 4 Loin, bottom sirloin, flap 6 19,856 444.00 469.50 459.03 185B 1 Loin, ball-tip, bnls, heavy 19 43,755 228.00 236.00 230.57 185C 1 Loin, sirloin, tri-tip (IM) 7 24,608 312.00 335.00 317.66 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 35 114,879 887.40 950.25 899.03 191A 4 Loin, butt tender, trimmed 8 1,620 913.00 933.00 929.59 193 4 Flank, flank steak (IM) 9 18,429 429.24 435.00 430.42 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 22,371 113.00 121.50 114.82 121D 4 Plate, Inside Skirt (IM) 24 55,738 354.00 380.00 362.85 121C 4 Plate, Outside Skirt (IM) 18 18,588 510.00 555.00 542.78 121E 6 Outside Skirt, pld (IM) 11 18,388 735.00 816.00 745.46

Cap, Wedge Meat & (IM) Lean 55 154,418 224.00 250.00 229.54

Pectoral Meat 26 26,983 229.00 250.50 244.36 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 49 149,405 146.00 161.50 148.45 Ground Beef 75% Ground Beef 81% 77 518,061 155.00 194.50 174.61 Ground Beef 85% Ground Beef 90% Ground Beef 93% 25 73,292 236.00 270.00 243.19 Ground Beef Chuck 80% 36 285,816 155.00 185.00 164.42 Ground Beef Round 85% 35 113,623 212.00 220.00 216.98 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% 5 16,821 193.30 209.99 198.74 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 10 294,386 47.00 53.00 49.32 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.


American Apparel's Future
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