Bloomberg News

USDA Boxed Beef Cutout Midday Prices for July 2

July 02, 2012

July 2 (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: 195.29 177.60 Change from prior day: 0.63 (0.49) ------------------------------------------------------------------------------- Choice/Select spread: 17.69

Total Load Count (Cuts, Trimmings, Grids): 121 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 298.14 253.17 Primal Chuck 145.79 146.55 Primal Round 155.06 154.36 Primal Loin 303.05 244.43 Primal Brisket 138.98 134.11 Primal Short Plate 125.08 129.79 Primal Flank 107.47 97.04 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/29 76 60 6 26 168 194.66 178.09 06/28 75 54 16 18 163 196.12 180.33 06/27 81 69 22 44 216 197.93 180.32 06/26 60 61 18 42 181 197.74 180.22 06/25 95 65 29 14 203 196.43 180.03 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 196.58 179.80 -------------------------------------------------------------------------------- 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 56.68 loads 2,267,255 pounds Select Cuts 37.70 loads 1,507,874 pounds Trimmings 8.69 loads 347,756 pounds Ground Beef 18.01 load 720,474 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 16 135,383 582.00 642.00 613.33 112A 3 Rib, ribeye, bnls, light 10 22,335 646.00 745.00 707.08 112A 3 Rib, ribeye, bnls, heavy 17 19,062 692.50 736.50 720.48 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 48,309 173.00 190.00 175.41 114A 3 Chuck, shoulder clod, trmd 14 130,943 192.50 209.50 194.61 114D 3 Chuck, clod, top blade 7 44,210 274.16 300.00 276.14 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 5,347 343.23 392.00 357.69 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 117,181 200.00 220.60 205.78 116B 1 Chuck, chuck tender (IM) 11 43,444 209.00 221.50 212.02

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 22,773 214.54 228.00 220.92 120A 3 Brisket, point/off, bnls 3 1,918 331.99 344.00 341.98 123A 3 Short Plate, short rib 6 28,692 311.00 355.00 339.14 130 4 Chuck, short rib 10 39,495 182.00 196.00 188.43 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 56,711 202.73 223.21 211.43 168 1 Round, top inside round 13 39,124 195.00 200.48 195.97 168 3 Round, top inside round 19 200,068 199.00 215.00 205.11 169 5 Round, top inside, denuded 12 52,669 234.35 250.00 243.60

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 24 333,710 190.38 199.50 197.42 171C 3 Round, eye of round (IM) 29 53,645 203.00 219.00 210.30 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 7,996 695.00 708.00 696.53 180 3 Loin, strip, bnls, 0x1 24 148,713 758.00 800.00 760.88 184 1 Loin, top butt, bnls, heavy 7 5,811 350.00 355.00 350.47 184 3 Loin, top butt, boneless 16 57,303 348.00 375.00 354.97 185A 4 Loin, bottom sirloin, flap 16 32,537 447.22 480.00 469.71 185B 1 Loin, ball-tip, bnls, heavy 12 19,173 231.72 245.00 241.55 185C 1 Loin, sirloin, tri-tip (IM) 5 12,010 360.34 380.00 363.30 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 28 67,639 956.00 1001.05 964.52 191A 4 Loin, butt tender, trimmed 6 1,319 950.48 975.00 958.55 193 4 Flank, flank steak (IM) 9 6,063 470.00 490.00 479.81 ------------------------------------------------------------------------------- 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 4 2,353 505.00 536.00 512.96 112A 3 Rib, ribeye, bnls, light 8 48,051 549.50 597.00 555.04 112A 3 Rib, ribeye, bnls, heavy 15 30,059 549.50 595.00 561.87 113C 1 Chuck, semi-bnls, neck/off 4 1,058 188.48 196.50 193.86 114 1 Chuck, shoulder clod 3 3,780 187.00 199.50 189.83 114A 3 Chuck, shoulder clod, trmd 6 50,098 195.00 201.99 195.18 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 7,740 310.00 331.50 318.76 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 18 121,918 200.00 216.60 205.98 116B 1 Chuck, chuck tender (IM) 7 35,736 207.65 214.00 210.90

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 25,469 213.99 228.00 226.87 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 7 64,834 182.00 211.00 185.58 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 23,492 203.28 212.59 207.23 168 1 Round, top inside round 4 34,793 195.00 198.99 195.15 168 3 Round, top inside round 14 451,105 198.00 206.73 201.46 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 11 90,541 192.64 198.00 197.50 171C 3 Round, eye of round (IM) 5 6,165 203.00 208.99 204.09 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 7,658 500.00 530.00 501.67 175 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 3 37,305 479.20 495.00 482.84 184 1 Loin, top butt, bnls, heavy 8 86,217 245.00 285.00 247.12 184 3 Loin, top butt, boneless 9 15,087 256.00 290.00 270.51 185A 4 Loin, bottom sirloin, flap 3 13,594 447.22 485.00 453.74 185B 1 Loin, ball-tip, bnls, heavy 3 2,110 203.00 230.00 207.62 185C 1 Loin, sirloin, tri-tip (IM) 4 28,759 305.00 335.00 328.51 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 6 7,080 875.00 905.00 892.60 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 15,135 390.00 445.00 404.79 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 14 146,042 355.00 380.00 357.41 121C 4 Plate, Outside Skirt (IM) 6 4,151 549.71 587.00 557.39 121E 6 Outside Skirt, pld (IM) 3 13,206 705.00 740.00 709.26

Cap, Wedge Meat & (IM) Lean 21 66,717 227.00 245.00 232.05

Pectoral Meat 17 81,715 218.00 255.00 225.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 258,284 130.00 151.00 132.73 Ground Beef 75% Ground Beef 81% 20 102,964 162.00 189.48 168.69 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 8 47,888 230.00 258.48 245.38 Ground Beef Chuck 80% 16 233,940 177.90 203.06 194.04 Ground Beef Round 85% Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% 3 26,412 200.25 214.60 200.77 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 14 347,756 50.00 54.00 51.82 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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.


China's Killer Profits
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus