Bloomberg News

USDA Boxed Beef Cutout Closing Prices for July 9

July 09, 2012

July 9 (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: 190.51 175.07 Change from prior day: (2.14) 0.36 ------------------------------------------------------------------------------- Choice/Select spread: 15.44

Total Load Count (Cuts, Trimmings, Grids): 203 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 293.75 250.15 Primal Chuck 142.61 141.33 Primal Round 155.61 155.01 Primal Loin 288.05 240.54 Primal Brisket 135.41 136.92 Primal Short Plate 124.02 128.98 Primal Flank 106.49 95.58 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/06 66 45 19 26 156 192.65 174.71 07/05 100 65 26 36 226 193.57 175.84 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.75 176.72 -------------------------------------------------------------------------------- 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 120.87 loads 4,834,604 pounds Select Cuts 52.97 loads 2,118,781 pounds Trimmings 10.03 loads 401,293 pounds Ground Beef 19.12 load 764,695 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 26 190,428 596.00 639.00 599.33 112A 3 Rib, ribeye, bnls, light 9 10,026 683.39 735.00 696.89 112A 3 Rib, ribeye, bnls, heavy 25 32,326 675.50 726.00 703.35 113C 1 Chuck, semi-bnls, neck/off 9 20,482 184.73 192.23 188.24 114 1 Chuck, shoulder clod 11 72,162 180.00 191.00 185.72 114A 3 Chuck, shoulder clod, trmd 24 168,480 179.75 198.00 187.28 114D 3 Chuck, clod, top blade 12 37,770 270.00 308.00 274.62 114E 3 Chuck, clod, arm roast 11 15,087 198.45 249.18 231.67 114F 5 Chuck, clod tender (IM) 8 12,809 315.00 383.00 329.03 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 56 695,359 197.50 212.20 203.88 116B 1 Chuck, chuck tender (IM) 19 46,301 203.00 216.50 209.74

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 95,798 205.00 225.00 210.74 120A 3 Brisket, point/off, bnls 14 19,095 309.48 359.30 335.81 123A 3 Short Plate, short rib 27 144,954 235.00 361.00 278.38 130 4 Chuck, short rib 24 217,640 180.00 230.00 183.82 160 1 Round, bone-in 5 10,587 186.50 207.00 196.56 161 1 Round, boneless 4 26,060 201.00 215.00 202.13

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 60 314,136 198.00 220.00 209.68 168 1 Round, top inside round 18 233,672 190.00 206.50 193.84 168 3 Round, top inside round 20 304,640 198.21 216.00 203.88 169 5 Round, top inside, denuded 21 105,350 233.00 247.00 242.79

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 7,610 170.63 197.00 193.43 171B 3 Round, outside round 53 742,632 185.00 219.00 210.43 171C 3 Round, eye of round (IM) 44 108,324 204.25 233.00 210.06 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 92,021 580.00 680.00 610.09 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 4,018 671.00 685.00 677.07 180 3 Loin, strip, bnls, 0x1 31 77,975 695.00 781.00 720.77 184 1 Loin, top butt, bnls, heavy 9 9,437 329.90 350.00 343.10 184 3 Loin, top butt, boneless 19 105,623 320.00 362.00 334.16 185A 4 Loin, bottom sirloin, flap 21 47,978 452.00 489.50 473.04 185B 1 Loin, ball-tip, bnls, heavy 19 103,683 218.00 250.00 222.92 185C 1 Loin, sirloin, tri-tip (IM) 5 18,115 374.40 388.00 383.61 185D 4 Loin, tri-tip, pld (IM) 7 4,610 494.90 530.00 506.00 189A 4 Loin, tndrloin, trmd, heavy 31 193,019 900.00 1020.00 910.96 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 31,465 470.00 508.00 481.38 ------------------------------------------------------------------------------- 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 13 49,321 490.00 524.00 500.81 112A 3 Rib, ribeye, bnls, light 12 35,610 542.00 582.00 550.75 112A 3 Rib, ribeye, bnls, heavy 28 35,513 550.00 589.00 575.79 113C 1 Chuck, semi-bnls, neck/off 3 2,057 186.49 190.00 187.84 114 1 Chuck, shoulder clod 22 564,894 175.00 190.00 175.76 114A 3 Chuck, shoulder clod, trmd 20 230,484 184.00 210.43 189.68 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 12,076 315.00 331.50 322.64 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 201,323 198.00 211.73 204.78 116B 1 Chuck, chuck tender (IM) 8 38,221 203.00 215.90 206.17

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 22,488 212.18 220.00 218.10 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 18,928 235.00 356.00 284.04 130 4 Chuck, short rib 11 53,645 182.00 211.00 186.18 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 98,103 203.55 223.23 208.26 168 1 Round, top inside round 10 71,340 191.00 214.00 194.75 168 3 Round, top inside round 10 15,279 198.00 213.43 204.10 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 23,414 195.10 215.00 203.95 171C 3 Round, eye of round (IM) 14 31,089 198.00 225.00 209.77 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 10,935 480.53 522.00 497.80 175 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 19,792 480.00 528.00 500.59 184 1 Loin, top butt, bnls, heavy 9 62,989 236.39 255.00 243.30 184 3 Loin, top butt, boneless 20 65,310 256.00 286.25 267.67 185A 4 Loin, bottom sirloin, flap 9 12,928 445.88 478.00 453.80 185B 1 Loin, ball-tip, bnls, heavy 12 40,012 209.55 241.00 214.73 185C 1 Loin, sirloin, tri-tip (IM) 4 1,820 315.00 335.43 330.01 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 24 41,207 855.00 941.00 879.54 191A 4 Loin, butt tender, trimmed 3 6,096 834.00 852.00 835.03 193 4 Flank, flank steak (IM) 20 39,797 391.00 430.65 404.50 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 30,245 108.39 139.62 129.61 121D 4 Plate, Inside Skirt (IM) 30 131,872 355.55 384.00 363.66 121C 4 Plate, Outside Skirt (IM) 12 19,377 512.78 576.00 555.43 121E 6 Outside Skirt, pld (IM) 9 33,014 685.00 747.20 703.09

Cap, Wedge Meat & (IM) Lean 37 210,954 218.63 244.50 231.20

Pectoral Meat 18 87,532 222.00 255.00 223.99 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 193,792 129.21 148.50 137.55 Ground Beef 75% Ground Beef 81% 33 190,114 167.00 187.39 169.83 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 11 40,191 229.62 262.50 233.09 Ground Beef Chuck 80% 21 128,138 171.28 185.80 178.13 Ground Beef Round 85% 10 59,792 200.00 210.00 202.28 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% 4 11,048 195.00 204.43 197.14 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 16 401,293 50.00 56.00 51.75 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.


Tim Cook's Reboot
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus