Bloomberg News

USDA Boxed Beef Cutout Midday Prices for July 5

July 05, 2012

July 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 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: 193.77 176.15 Change from prior day: 0.55 (1.21) ------------------------------------------------------------------------------- Choice/Select spread: 17.62

Total Load Count (Cuts, Trimmings, Grids): 157 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 296.15 249.55 Primal Chuck 144.72 142.92 Primal Round 154.58 154.61 Primal Loin 299.92 244.48 Primal Brisket 137.84 135.37 Primal Short Plate 123.38 128.12 Primal Flank 106.69 97.78 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/03 106 90 28 54 277 193.22 177.36 07/02 82 62 11 30 186 194.63 177.61 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.31 178.74 -------------------------------------------------------------------------------- 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 72.64 loads 2,905,768 pounds Select Cuts 46.01 loads 1,840,573 pounds Trimmings 21.50 loads 860,163 pounds Ground Beef 17.15 load 685,929 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 33 60,683 582.00 656.00 615.96 112A 3 Rib, ribeye, bnls, light 4 3,374 699.00 715.50 703.40 112A 3 Rib, ribeye, bnls, heavy 95 70,033 672.00 737.00 721.48 113C 1 Chuck, semi-bnls, neck/off 7 38,313 183.00 200.00 184.22 114 1 Chuck, shoulder clod 12 140,270 175.00 191.62 180.56 114A 3 Chuck, shoulder clod, trmd 50 93,225 186.93 203.00 193.92 114D 3 Chuck, clod, top blade 8 5,340 286.25 331.35 297.97 114E 3 Chuck, clod, arm roast 9 12,250 215.00 248.00 238.65 114F 5 Chuck, clod tender (IM) 6 8,315 323.00 355.00 333.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 90 263,020 200.00 217.00 209.73 116B 1 Chuck, chuck tender (IM) 32 101,647 207.72 221.00 213.86

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 91 158,368 211.25 230.00 219.61 120A 3 Brisket, point/off, bnls 16 16,354 325.00 359.00 335.93 123A 3 Short Plate, short rib 41 70,535 225.00 358.00 280.59 130 4 Chuck, short rib 62 103,202 183.00 231.00 193.43 160 1 Round, bone-in 6 8,944 187.00 205.00 191.96 161 1 Round, boneless 4 2,977 201.80 206.65 202.99

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 76 142,965 205.00 227.75 212.25 168 1 Round, top inside round 58 81,055 190.00 204.50 196.81 168 3 Round, top inside round 24 338,298 199.10 225.00 202.24 169 5 Round, top inside, denuded 10 15,271 233.00 240.00 236.35

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,824 189.00 201.00 194.10 171B 3 Round, outside round 40 42,060 190.00 211.25 200.69 171C 3 Round, eye of round (IM) 44 100,588 205.00 220.30 207.17 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 92,733 638.00 690.00 655.81 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 16 9,970 665.00 701.00 679.33 180 3 Loin, strip, bnls, 0x1 90 33,237 755.00 823.00 799.11 184 1 Loin, top butt, bnls, heavy 34 7,970 343.70 364.00 355.75 184 3 Loin, top butt, boneless 29 17,735 350.00 374.00 366.27 185A 4 Loin, bottom sirloin, flap 45 39,688 463.00 496.00 476.06 185B 1 Loin, ball-tip, bnls, heavy 33 33,353 216.00 245.00 235.96 185C 1 Loin, sirloin, tri-tip (IM) 16 17,389 374.00 390.00 383.63 185D 4 Loin, tri-tip, pld (IM) 26 11,501 485.00 513.00 495.87 189A 4 Loin, tndrloin, trmd, heavy 55 132,851 900.00 1001.00 913.89 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 17 12,915 470.00 491.00 477.46 ------------------------------------------------------------------------------- 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 14 10,188 506.00 532.25 516.48 112A 3 Rib, ribeye, bnls, light 7 38,338 547.64 575.00 560.12 112A 3 Rib, ribeye, bnls, heavy 44 91,442 530.60 600.00 571.54 113C 1 Chuck, semi-bnls, neck/off 9 38,724 183.00 200.00 186.94 114 1 Chuck, shoulder clod 11 20,429 180.00 203.86 190.25 114A 3 Chuck, shoulder clod, trmd 14 58,874 186.00 200.50 195.73 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 13,752 310.00 330.00 316.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 157,456 199.01 209.50 202.94 116B 1 Chuck, chuck tender (IM) 14 27,502 205.00 220.00 210.22

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 67,315 208.00 226.00 212.70 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 17 16,131 220.00 326.00 258.71 130 4 Chuck, short rib 8 7,572 186.00 194.20 188.58 160 1 Round, bone-in 161 1 Round, boneless 4 6,199 190.00 210.00 201.04

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 30,344 203.28 223.49 208.48 168 1 Round, top inside round 18 76,458 191.18 211.86 194.57 168 3 Round, top inside round 13 56,724 201.80 211.16 205.65 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 5,128 193.00 200.00 197.24 171B 3 Round, outside round 22 82,029 186.37 211.25 196.08 171C 3 Round, eye of round (IM) 20 61,193 198.21 221.25 207.65 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 17,731 501.35 540.00 516.66 175 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 25 83,301 486.00 531.25 495.26 184 1 Loin, top butt, bnls, heavy 19 129,570 241.54 261.34 246.63 184 3 Loin, top butt, boneless 22 56,397 263.00 279.00 268.08 185A 4 Loin, bottom sirloin, flap 6 47,402 445.00 480.00 452.62 185B 1 Loin, ball-tip, bnls, heavy 11 14,484 216.00 222.25 219.31 185C 1 Loin, sirloin, tri-tip (IM) 8 94,982 300.70 343.00 302.49 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 15,537 860.00 895.00 880.27 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 16,585 398.00 450.00 410.76 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 18 18,996 111.39 120.00 115.74 121D 4 Plate, Inside Skirt (IM) 25 30,534 357.50 383.00 364.42 121C 4 Plate, Outside Skirt (IM) 19 26,963 500.00 561.00 543.14 121E 6 Outside Skirt, pld (IM) 6 9,069 700.00 812.00 715.30

Cap, Wedge Meat & (IM) Lean 60 835,861 218.00 256.00 222.18

Pectoral Meat 17 34,026 221.82 257.00 231.93 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 41 191,655 133.24 155.00 142.01 Ground Beef 75% Ground Beef 81% 40 144,664 162.00 187.39 174.12 Ground Beef 85% Ground Beef 90% Ground Beef 93% 19 61,478 230.00 259.00 236.63 Ground Beef Chuck 80% 26 118,617 170.00 194.00 177.86 Ground Beef Round 85% 16 40,329 200.00 216.00 206.92 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% 5 25,176 200.25 220.00 207.04 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 27 776,163 46.00 53.50 50.00 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.


Cash Is for Losers
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus