Bloomberg News

USDA Boxed Beef Cutout Closing Prices for July 10

July 10, 2012

July 10 (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: 188.35 174.34 Change from prior day: (2.16) (0.73) ------------------------------------------------------------------------------- Choice/Select spread: 14.01

Total Load Count (Cuts, Trimmings, Grids): 233 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 280.25 247.95 Primal Chuck 143.17 141.72 Primal Round 156.32 155.41 Primal Loin 283.54 237.84 Primal Brisket 134.80 134.76 Primal Short Plate 124.13 128.89 Primal Flank 106.98 95.54 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 07/09 121 53 10 19 203 190.51 175.07 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 192.92 176.12 -------------------------------------------------------------------------------- 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 94.97 loads 3,798,759 pounds Select Cuts 74.38 loads 2,975,131 pounds Trimmings 27.08 loads 1,083,134 pounds Ground Beef 36.42 load 1,456,654 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 43 149,283 539.22 634.00 589.22 112A 3 Rib, ribeye, bnls, light 19 209,229 590.00 702.00 602.73 112A 3 Rib, ribeye, bnls, heavy 61 151,585 590.00 718.73 647.97 113C 1 Chuck, semi-bnls, neck/off 10 74,047 188.00 196.59 190.94 114 1 Chuck, shoulder clod 23 115,610 177.00 192.49 182.45 114A 3 Chuck, shoulder clod, trmd 51 338,076 179.75 208.00 186.02 114D 3 Chuck, clod, top blade 16 13,711 266.21 306.00 291.34 114E 3 Chuck, clod, arm roast 25 67,852 210.00 240.60 222.79 114F 5 Chuck, clod tender (IM) 11 7,644 325.00 385.82 346.89 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 58 218,060 197.00 217.00 204.31 116B 1 Chuck, chuck tender (IM) 39 161,434 208.00 227.00 212.75

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 35 140,100 204.00 225.50 214.33 120A 3 Brisket, point/off, bnls 26 26,252 335.00 367.00 341.84 123A 3 Short Plate, short rib 27 48,903 237.00 358.00 304.65 130 4 Chuck, short rib 38 102,734 180.00 229.00 190.42 160 1 Round, bone-in 7 7,217 187.00 207.00 192.78 161 1 Round, boneless 9 15,258 199.00 210.00 201.51

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 64 188,605 207.07 228.50 213.18 168 1 Round, top inside round 37 122,140 192.00 209.50 196.72 168 3 Round, top inside round 27 102,373 192.00 222.00 205.23 169 5 Round, top inside, denuded 33 125,275 233.00 253.00 245.86

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 20,459 195.00 216.00 204.65 171B 3 Round, outside round 53 257,618 190.00 220.00 207.66 171C 3 Round, eye of round (IM) 55 132,539 204.00 230.00 210.69 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 34 68,823 583.66 672.00 629.81 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 7 20,590 588.20 640.00 630.90 180 3 Loin, strip, bnls, 0x1 47 108,307 645.00 757.00 699.05 184 1 Loin, top butt, bnls, heavy 11 10,274 326.00 350.00 342.13 184 3 Loin, top butt, boneless 37 191,266 315.00 360.00 332.18 185A 4 Loin, bottom sirloin, flap 24 45,302 418.00 481.00 465.14 185B 1 Loin, ball-tip, bnls, heavy 20 69,136 220.00 246.50 225.44 185C 1 Loin, sirloin, tri-tip (IM) 9 17,706 355.00 381.25 370.60 185D 4 Loin, tri-tip, pld (IM) 13 4,383 485.00 510.00 500.47 189A 4 Loin, tndrloin, trmd, heavy 31 133,629 900.00 960.00 912.13 191A 4 Loin, butt tender, trimmed 14 10,358 933.54 973.00 937.41 193 4 Flank, flank steak (IM) 30 25,106 474.54 490.00 481.32 ------------------------------------------------------------------------------- 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 20 37,841 471.00 515.00 486.51 112A 3 Rib, ribeye, bnls, light 12 55,373 529.00 567.00 544.70 112A 3 Rib, ribeye, bnls, heavy 42 79,786 527.12 585.00 552.38 113C 1 Chuck, semi-bnls, neck/off 25 38,796 182.00 200.50 189.69 114 1 Chuck, shoulder clod 12 33,959 181.50 192.00 184.85 114A 3 Chuck, shoulder clod, trmd 21 61,828 183.00 201.49 189.31 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 13 36,781 294.91 365.28 305.01 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 273,203 197.00 227.00 202.79 116B 1 Chuck, chuck tender (IM) 24 73,139 202.00 227.00 208.82

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 109,470 203.00 224.80 211.70 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 11 34,315 236.00 350.00 262.23 130 4 Chuck, short rib 12 53,208 182.00 199.00 188.29 160 1 Round, bone-in 161 1 Round, boneless 8 10,734 199.00 215.49 202.08

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 23 77,165 205.00 218.00 213.32 168 1 Round, top inside round 19 63,438 190.59 206.00 193.80 168 3 Round, top inside round 25 78,326 193.00 217.00 203.53 169 5 Round, top inside, denuded 10 63,603 238.00 251.00 240.19

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 11,595 190.00 209.49 195.68 171B 3 Round, outside round 24 114,254 190.00 220.00 207.15 171C 3 Round, eye of round (IM) 23 95,768 200.00 226.00 205.14 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 76,397 475.72 516.14 497.07 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 39 79,504 476.00 530.00 494.57 184 1 Loin, top butt, bnls, heavy 13 64,331 240.00 255.00 246.95 184 3 Loin, top butt, boneless 20 132,566 249.00 280.00 263.84 185A 4 Loin, bottom sirloin, flap 17 206,472 440.00 480.00 441.76 185B 1 Loin, ball-tip, bnls, heavy 15 66,059 215.00 240.49 216.36 185C 1 Loin, sirloin, tri-tip (IM) 13 99,189 285.00 330.49 291.57 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 32 92,236 831.00 890.60 846.49 191A 4 Loin, butt tender, trimmed 10 31,240 820.00 860.00 828.87 193 4 Flank, flank steak (IM) 17 34,871 383.45 429.50 400.09 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 36,114 85.00 119.50 97.68 121D 4 Plate, Inside Skirt (IM) 39 114,940 357.00 382.00 364.98 121C 4 Plate, Outside Skirt (IM) 21 54,602 507.00 586.50 534.60 121E 6 Outside Skirt, pld (IM) 7 34,114 685.00 710.60 689.35

Cap, Wedge Meat & (IM) Lean 46 186,288 216.00 246.50 228.08

Pectoral Meat 45 132,310 212.60 255.00 223.39 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 39 314,885 129.00 154.50 136.34 Ground Beef 75% Ground Beef 81% 51 257,730 165.00 191.00 175.69 Ground Beef 85% Ground Beef 90% Ground Beef 93% 24 96,597 228.31 266.00 240.02 Ground Beef Chuck 80% 21 252,837 166.64 186.99 174.72 Ground Beef Round 85% 9 98,091 205.00 217.00 207.77 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% 10 90,471 195.00 217.00 204.41 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 43 982,114 46.00 56.00 50.10 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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