Bloomberg News

USDA Boxed Beef Cutout Midday Prices for September 4

September 04, 2012

September 4 (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: 190.57 181.00 Change from prior day: 0.95 1.54 ------------------------------------------------------------------------------- Choice/Select spread: 9.57

Total Load Count (Cuts, Trimmings, Grids): 96 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 295.96 257.92 Primal Chuck 158.51 155.27 Primal Round 168.03 162.37 Primal Loin 249.05 234.83 Primal Brisket 137.92 134.89 Primal Short Plate 127.12 131.36 Primal Flank 113.33 108.11 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 08/31 65 42 14 25 146 189.62 179.46 08/30 80 58 7 12 157 190.83 180.03 08/29 91 76 10 53 230 190.92 180.95 08/28 54 56 5 21 135 191.91 181.94 08/27 51 51 13 20 136 191.98 182.17 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.05 180.91 -------------------------------------------------------------------------------- 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 38.25 loads 1,529,847 pounds Select Cuts 27.44 loads 1,097,792 pounds Trimmings 12.47 loads 498,638 pounds Ground Beef 17.46 load 698,406 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 8 140,644 598.50 626.25 603.07 112A 3 Rib, ribeye, bnls, light 7 23,708 675.00 715.00 682.12 112A 3 Rib, ribeye, bnls, heavy 33 65,585 667.05 703.00 683.58 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 10,187 195.00 205.00 196.31 114A 3 Chuck, shoulder clod, trmd 18 127,046 205.00 236.00 213.65 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 4 5,604 226.00 240.00 229.83 114F 5 Chuck, clod tender (IM) 13 19,283 330.00 370.00 350.99 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 87,427 226.60 245.00 231.96 116B 1 Chuck, chuck tender (IM) 4 8,134 238.00 245.00 241.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 36,653 216.00 225.00 222.56 120A 3 Brisket, point/off, bnls 3 1,634 370.00 375.00 373.86 123A 3 Short Plate, short rib 9 19,900 276.00 340.00 334.98 130 4 Chuck, short rib 12 16,366 188.92 224.00 197.57 160 1 Round, bone-in 3 4,038 200.00 214.00 203.57 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 83,996 220.00 247.00 226.23 168 1 Round, top inside round 26 189,004 201.00 219.00 205.66 168 3 Round, top inside round 13 82,260 208.00 228.75 219.98 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 20 99,442 210.00 237.00 212.46 171C 3 Round, eye of round (IM) 12 21,800 225.00 240.00 232.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 100,036 487.71 530.80 503.44 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 9 8,222 445.00 494.99 447.10 180 3 Loin, strip, bnls, 0x1 13 21,535 490.00 541.00 508.50 184 1 Loin, top butt, bnls, heavy 9 6,156 299.99 320.00 300.72 184 3 Loin, top butt, boneless 9 34,038 304.25 330.00 310.07 185A 4 Loin, bottom sirloin, flap 18 74,820 375.00 433.83 386.83 185B 1 Loin, ball-tip, bnls, heavy 9 24,109 215.15 235.00 221.97 185C 1 Loin, sirloin, tri-tip (IM) 5 7,065 290.00 300.00 294.67 185D 4 Loin, tri-tip, pld (IM) 3 16,665 385.00 395.00 385.74 189A 4 Loin, tndrloin, trmd, heavy 17 19,461 965.00 1035.00 991.46 191A 4 Loin, butt tender, trimmed 9 5,537 900.00 960.00 919.23 193 4 Flank, flank steak (IM) 7 6,220 486.00 525.00 505.13 ------------------------------------------------------------------------------- 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 6 6,022 500.00 535.00 515.17 112A 3 Rib, ribeye, bnls, light 3 3,569 575.00 600.00 578.68 112A 3 Rib, ribeye, bnls, heavy 22 59,686 565.00 595.00 572.68 113C 1 Chuck, semi-bnls, neck/off 5 6,865 201.75 214.00 202.86 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 9 27,591 205.00 224.00 206.53 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 6,658 320.00 323.30 320.67 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 79,149 214.98 241.00 222.93 116B 1 Chuck, chuck tender (IM) 4 3,375 228.44 243.75 238.22

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 7,935 205.00 225.00 211.37 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 11,911 180.00 210.00 192.25 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 97,338 220.00 232.40 222.50 168 1 Round, top inside round 11 27,497 195.00 213.15 201.06 168 3 Round, top inside round 169 5 Round, top inside, denuded 4 1,416 256.40 260.00 257.29

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 6 26,954 215.00 220.00 216.25 171C 3 Round, eye of round (IM) 10 20,070 219.83 245.00 231.17 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 6 8,277 470.00 480.00 471.78 175 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 12 10,545 465.00 486.00 477.25 184 1 Loin, top butt, bnls, heavy 9 84,889 265.00 290.00 274.70 184 3 Loin, top butt, boneless 23 217,131 270.00 305.00 276.60 185A 4 Loin, bottom sirloin, flap 7 32,350 349.54 420.00 365.58 185B 1 Loin, ball-tip, bnls, heavy 9 23,895 210.15 231.72 215.78 185C 1 Loin, sirloin, tri-tip (IM) 6 15,393 250.43 290.00 259.55 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 17 31,761 881.00 965.00 921.21 191A 4 Loin, butt tender, trimmed 3 1,616 850.00 897.04 855.15 193 4 Flank, flank steak (IM) 11 14,173 460.00 489.98 464.58 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 16,359 102.98 115.00 110.05 121D 4 Plate, Inside Skirt (IM) 15 46,802 345.00 375.00 349.43 121C 4 Plate, Outside Skirt (IM) 14 25,981 520.00 580.00 530.00 121E 6 Outside Skirt, pld (IM) 6 18,647 800.00 845.45 822.70

Cap, Wedge Meat & (IM) Lean 16 66,463 242.45 265.00 246.75

Pectoral Meat 8 6,830 249.50 277.00 263.63 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 26 348,669 134.85 161.00 143.88 Ground Beef 75% Ground Beef 81% 24 157,941 182.00 216.98 211.07 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 5 24,274 253.50 263.75 254.51 Ground Beef Chuck 80% 16 83,200 201.20 227.00 215.66 Ground Beef Round 85% 9 56,362 228.00 232.00 228.61 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% 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 18 456,638 55.00 65.00 59.98 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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