Bloomberg News

USDA Boxed Beef Cutout Closing Prices for August 6

August 06, 2012

August 6 (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: 178.49 172.40 Change from prior day: 0.35 0.77 ------------------------------------------------------------------------------- Choice/Select spread: 6.09

Total Load Count (Cuts, Trimmings, Grids): 196 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 264.22 233.61 Primal Chuck 142.84 143.43 Primal Round 159.22 159.35 Primal Loin 246.64 233.43 Primal Brisket 127.62 125.80 Primal Short Plate 118.85 124.49 Primal Flank 105.42 95.03 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/03 89 79 36 20 223 178.14 171.63 08/02 92 60 19 34 204 178.15 171.38 08/01 100 71 22 61 255 177.69 170.83 07/31 81 71 15 35 202 177.82 171.09 07/30 70 41 12 28 150 177.62 170.78 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 177.89 171.14 -------------------------------------------------------------------------------- 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 92.44 loads 3,697,759 pounds Select Cuts 56.63 loads 2,265,292 pounds Trimmings 21.02 loads 840,854 pounds Ground Beef 26.23 load 1,049,361 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 27 81,273 515.00 565.00 530.78 112A 3 Rib, ribeye, bnls, light 9 36,440 593.00 666.00 636.84 112A 3 Rib, ribeye, bnls, heavy 38 74,758 590.00 648.00 602.77 113C 1 Chuck, semi-bnls, neck/off 3 18,025 187.50 203.00 192.04 114 1 Chuck, shoulder clod 7 100,436 185.00 192.00 188.03 114A 3 Chuck, shoulder clod, trmd 24 185,817 191.00 209.50 197.85 114D 3 Chuck, clod, top blade 16 17,974 263.00 304.50 279.45 114E 3 Chuck, clod, arm roast 19 88,400 211.65 255.00 217.50 114F 5 Chuck, clod tender (IM) 10 9,920 326.74 392.00 343.11 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 402,096 213.00 231.50 220.65 116B 1 Chuck, chuck tender (IM) 22 35,549 206.00 225.48 214.65

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 41 297,724 195.80 220.00 202.29 120A 3 Brisket, point/off, bnls 15 8,518 332.85 365.00 346.83 123A 3 Short Plate, short rib 28 46,785 245.00 366.00 324.78 130 4 Chuck, short rib 18 34,030 187.00 230.75 194.95 160 1 Round, bone-in 161 1 Round, boneless 6 8,066 204.00 214.50 208.74

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 46 152,093 218.00 237.00 224.17 168 1 Round, top inside round 13 67,285 197.03 214.50 203.67 168 3 Round, top inside round 30 119,086 206.00 223.75 211.27 169 5 Round, top inside, denuded 21 100,156 233.00 262.00 240.48

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,464 205.34 220.50 209.06 171B 3 Round, outside round 37 119,458 202.00 234.00 212.58 171C 3 Round, eye of round (IM) 38 92,961 212.00 232.00 221.20 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 42,612 489.00 530.00 500.72 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 16,251 431.00 472.00 432.81 180 3 Loin, strip, bnls, 0x1 42 163,707 475.00 550.00 499.85 184 1 Loin, top butt, bnls, heavy 7 8,764 290.00 316.00 303.85 184 3 Loin, top butt, boneless 30 199,738 299.00 335.00 306.91 185A 4 Loin, bottom sirloin, flap 10 29,206 428.94 454.37 435.52 185B 1 Loin, ball-tip, bnls, heavy 16 249,618 213.50 225.00 214.64 185C 1 Loin, sirloin, tri-tip (IM) 8 25,076 299.89 346.37 316.76 185D 4 Loin, tri-tip, pld (IM) 12 8,672 456.00 493.42 465.46 189A 4 Loin, tndrloin, trmd, heavy 41 146,632 850.00 940.50 899.24 191A 4 Loin, butt tender, trimmed 6 2,219 848.00 880.00 871.99 193 4 Flank, flank steak (IM) 15 15,331 472.00 498.75 483.53 ------------------------------------------------------------------------------- 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 7,946 456.00 490.00 467.89 112A 3 Rib, ribeye, bnls, light 5 7,088 510.00 531.37 523.36 112A 3 Rib, ribeye, bnls, heavy 33 128,803 504.00 534.00 515.57 113C 1 Chuck, semi-bnls, neck/off 8 32,752 192.00 202.00 194.58 114 1 Chuck, shoulder clod 5 22,297 188.00 200.68 192.56 114A 3 Chuck, shoulder clod, trmd 8 23,030 192.40 205.00 198.29 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 4,180 309.00 332.00 317.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 146,295 213.00 231.50 220.36 116B 1 Chuck, chuck tender (IM) 21 60,457 204.00 220.60 210.97

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 358,594 192.00 207.00 197.57 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 3,042 320.00 341.00 329.29 130 4 Chuck, short rib 9 25,233 182.00 227.00 191.53 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 14,595 222.00 237.00 229.20 168 1 Round, top inside round 7 19,092 197.00 214.50 201.50 168 3 Round, top inside round 6 42,485 207.00 219.00 212.81 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 8 41,108 209.50 230.68 217.69 171C 3 Round, eye of round (IM) 12 15,199 214.00 232.00 222.43 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 20,015 454.65 494.00 459.83 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 21 110,617 458.00 520.00 476.46 184 1 Loin, top butt, bnls, heavy 6 32,534 254.00 267.50 267.15 184 3 Loin, top butt, boneless 11 20,302 262.59 285.60 278.08 185A 4 Loin, bottom sirloin, flap 5 33,915 413.00 449.00 414.56 185B 1 Loin, ball-tip, bnls, heavy 10 173,977 212.59 228.00 215.17 185C 1 Loin, sirloin, tri-tip (IM) 18 162,094 280.50 309.00 283.77 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 36,330 860.00 890.75 871.07 191A 4 Loin, butt tender, trimmed 14 10,014 779.57 844.00 796.85 193 4 Flank, flank steak (IM) 10 47,354 410.00 419.00 413.19 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 13,443 109.00 134.00 118.08 121D 4 Plate, Inside Skirt (IM) 40 213,159 344.00 375.00 351.17 121C 4 Plate, Outside Skirt (IM) 22 74,407 509.00 560.00 516.85 121E 6 Outside Skirt, pld (IM) 7 14,205 702.00 755.00 728.90

Cap, Wedge Meat & (IM) Lean 29 180,503 235.00 244.37 238.21

Pectoral Meat 34 182,712 219.93 246.50 236.92 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 38 378,974 125.50 150.00 131.95 Ground Beef 75% Ground Beef 81% 32 60,670 165.03 195.50 173.07 Ground Beef 85% Ground Beef 90% Ground Beef 93% 16 83,552 213.00 249.00 217.19 Ground Beef Chuck 80% 11 173,938 164.20 189.42 184.17 Ground Beef Round 85% 9 91,843 200.00 211.13 201.14 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% 11 25,517 176.15 192.95 186.85 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 19 599,604 35.50 46.30 43.66 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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