Bloomberg News

USDA Boxed Beef Cutout Closing Prices for September 5

September 05, 2012

September 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 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: 191.14 181.83 Change from prior day: 0.69 1.14 ------------------------------------------------------------------------------- Choice/Select spread: 9.31

Total Load Count (Cuts, Trimmings, Grids): 255 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 295.80 254.64 Primal Chuck 158.47 157.13 Primal Round 168.35 164.74 Primal Loin 251.87 235.07 Primal Brisket 135.19 134.36 Primal Short Plate 128.44 132.58 Primal Flank 112.61 108.26 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/04 64 61 18 33 176 190.45 180.69 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.74 180.61 -------------------------------------------------------------------------------- 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 102.04 loads 4,081,448 pounds Select Cuts 96.60 loads 3,864,092 pounds Trimmings 5.55 loads 221,957 pounds Ground Beef 50.48 load 2,019,243 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 42 45,915 590.00 643.00 620.53 112A 3 Rib, ribeye, bnls, light 31 27,811 677.00 716.50 699.13 112A 3 Rib, ribeye, bnls, heavy 124 131,721 660.00 711.00 683.29 113C 1 Chuck, semi-bnls, neck/off 7 18,508 193.88 210.00 199.99 114 1 Chuck, shoulder clod 23 76,941 194.61 210.00 203.32 114A 3 Chuck, shoulder clod, trmd 62 158,290 204.87 224.00 212.07 114D 3 Chuck, clod, top blade 11 21,086 260.00 293.00 279.73 114E 3 Chuck, clod, arm roast 23 64,618 225.00 265.00 246.00 114F 5 Chuck, clod tender (IM) 20 17,366 330.00 385.00 345.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 118 392,031 224.00 250.00 235.82 116B 1 Chuck, chuck tender (IM) 42 56,304 231.51 250.00 237.99

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 119 780,570 201.00 230.00 208.20 120A 3 Brisket, point/off, bnls 31 31,893 351.60 375.50 364.95 123A 3 Short Plate, short rib 46 77,871 250.00 335.00 309.09 130 4 Chuck, short rib 45 65,623 180.20 217.00 201.15 160 1 Round, bone-in 4 7,518 200.00 226.50 219.32 161 1 Round, boneless 6 12,504 205.00 220.00 209.33

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 103 366,736 219.00 243.00 229.55 168 1 Round, top inside round 84 115,604 200.00 220.70 211.77 168 3 Round, top inside round 37 321,313 209.00 226.00 217.64 169 5 Round, top inside, denuded 24 41,745 243.00 261.00 253.74

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 4,638 195.00 214.00 207.06 171B 3 Round, outside round 67 133,311 204.00 225.50 216.57 171C 3 Round, eye of round (IM) 76 179,169 225.00 265.00 243.65 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 34 45,185 480.28 531.91 498.24 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 20 18,190 441.00 463.00 446.27 180 3 Loin, strip, bnls, 0x1 105 98,736 490.00 556.00 518.48 184 1 Loin, top butt, bnls, heavy 29 19,047 290.09 319.00 303.64 184 3 Loin, top butt, boneless 67 182,360 300.00 338.75 307.65 185A 4 Loin, bottom sirloin, flap 74 102,942 362.00 431.00 384.99 185B 1 Loin, ball-tip, bnls, heavy 34 60,646 220.00 237.89 226.95 185C 1 Loin, sirloin, tri-tip (IM) 17 14,989 283.50 300.00 289.65 185D 4 Loin, tri-tip, pld (IM) 24 21,371 370.00 422.00 385.04 189A 4 Loin, tndrloin, trmd, heavy 59 66,893 965.00 1026.00 982.28 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 28 41,787 480.00 535.00 493.66 ------------------------------------------------------------------------------- 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 36 153,481 469.21 531.00 484.97 112A 3 Rib, ribeye, bnls, light 23 63,649 560.00 600.00 570.28 112A 3 Rib, ribeye, bnls, heavy 81 241,713 550.00 601.39 564.89 113C 1 Chuck, semi-bnls, neck/off 25 45,919 195.00 215.00 206.49 114 1 Chuck, shoulder clod 21 99,675 195.00 206.00 200.30 114A 3 Chuck, shoulder clod, trmd 35 217,212 204.87 218.00 211.31 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 23 15,727 311.00 325.00 318.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 66 310,716 223.75 243.20 228.41 116B 1 Chuck, chuck tender (IM) 26 27,241 230.00 245.00 238.43

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 539,024 203.80 225.00 207.32 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 10,476 250.00 264.00 254.25 130 4 Chuck, short rib 24 41,715 180.20 215.00 196.35 160 1 Round, bone-in 161 1 Round, boneless 11 27,043 203.00 220.00 206.62

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 89,708 219.00 236.50 228.71 168 1 Round, top inside round 35 132,225 193.55 214.00 200.66 168 3 Round, top inside round 28 156,632 204.50 220.90 208.49 169 5 Round, top inside, denuded 11 17,619 230.00 249.50 242.72

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 3,186 185.00 218.00 210.31 171B 3 Round, outside round 44 308,238 205.00 224.00 211.84 171C 3 Round, eye of round (IM) 26 81,934 225.22 243.39 233.04 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 45 180,054 447.00 498.00 464.32 175 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 41 58,054 431.00 487.80 451.54 184 1 Loin, top butt, bnls, heavy 15 22,966 270.00 290.00 278.88 184 3 Loin, top butt, boneless 43 92,768 273.00 305.00 279.71 185A 4 Loin, bottom sirloin, flap 10 46,142 345.00 384.80 359.51 185B 1 Loin, ball-tip, bnls, heavy 21 83,143 220.00 231.00 224.64 185C 1 Loin, sirloin, tri-tip (IM) 17 154,509 253.00 282.50 256.98 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 47 45,093 910.00 950.00 933.37 191A 4 Loin, butt tender, trimmed 12 7,206 830.00 852.80 848.08 193 4 Flank, flank steak (IM) 24 52,718 447.64 498.00 466.30 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 17,896 100.00 120.00 109.22 121D 4 Plate, Inside Skirt (IM) 31 80,859 339.00 370.00 350.95 121C 4 Plate, Outside Skirt (IM) 18 44,824 520.00 580.00 559.81 121E 6 Outside Skirt, pld (IM) 13 14,566 804.00 850.70 833.60

Cap, Wedge Meat & (IM) Lean 69 212,739 243.00 269.80 250.33

Pectoral Meat 49 93,822 244.50 270.80 259.21 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 64 573,903 140.75 174.06 148.90 Ground Beef 75% Ground Beef 81% 92 512,740 186.32 220.89 206.44 Ground Beef 85% Ground Beef 90% Ground Beef 93% 35 105,614 235.00 257.52 249.69 Ground Beef Chuck 80% 48 351,413 204.76 227.00 211.44 Ground Beef Round 85% 31 167,667 215.75 229.75 223.81 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% 7 21,810 209.30 221.30 213.28 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 14 221,607 58.00 65.00 60.83 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.


Hollywood Goes YouTube
LIMITED-TIME OFFER SUBSCRIBE NOW

(enter your email)
(enter up to 5 email addresses, separated by commas)

Max 250 characters

 
blog comments powered by Disqus