Bloomberg News

USDA Boxed Beef Cutout Closing Prices for September 7

September 07, 2012

September 7 (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: 190.73 181.70 Change from prior day: (0.83) (0.16) ------------------------------------------------------------------------------- Choice/Select spread: 9.03

Total Load Count (Cuts, Trimmings, Grids): 208 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 292.04 256.04 Primal Chuck 159.68 156.67 Primal Round 169.64 166.47 Primal Loin 248.88 232.95 Primal Brisket 138.05 133.82 Primal Short Plate 126.58 131.04 Primal Flank 112.30 109.54 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/06 92 86 7 23 209 191.56 181.86 09/05 102 97 6 50 255 191.14 181.83 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.72 180.77 -------------------------------------------------------------------------------- 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 62.24 loads 2,489,412 pounds Select Cuts 90.04 loads 3,601,521 pounds Trimmings 26.27 loads 1,050,817 pounds Ground Beef 29.59 load 1,183,409 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 24 112,433 545.00 616.67 574.68 112A 3 Rib, ribeye, bnls, light 4 8,420 695.00 715.00 705.30 112A 3 Rib, ribeye, bnls, heavy 39 71,168 664.00 712.00 675.41 113C 1 Chuck, semi-bnls, neck/off 3 4,511 200.00 213.75 202.76 114 1 Chuck, shoulder clod 10 38,752 200.94 214.00 203.74 114A 3 Chuck, shoulder clod, trmd 23 107,774 209.50 225.00 217.53 114D 3 Chuck, clod, top blade 5 5,240 274.61 300.00 277.84 114E 3 Chuck, clod, arm roast 8 56,202 215.00 265.00 234.47 114F 5 Chuck, clod tender (IM) 10 8,144 325.26 370.00 333.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 57,007 224.49 262.75 241.81 116B 1 Chuck, chuck tender (IM) 14 16,833 235.00 250.98 242.14

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 39 84,034 201.65 227.82 211.24 120A 3 Brisket, point/off, bnls 12 4,361 323.45 375.00 358.86 123A 3 Short Plate, short rib 10 18,535 241.00 350.00 318.96 130 4 Chuck, short rib 29 62,908 172.63 237.00 202.92 160 1 Round, bone-in 5 12,253 199.95 207.00 204.25 161 1 Round, boneless 5 8,114 214.50 228.00 221.26

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 101,571 224.20 246.50 232.75 168 1 Round, top inside round 21 54,753 205.00 215.00 209.50 168 3 Round, top inside round 23 130,446 209.50 230.00 220.22 169 5 Round, top inside, denuded 15 64,380 248.50 262.00 251.12

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 9,218 185.63 218.00 205.42 171B 3 Round, outside round 30 159,858 206.73 227.65 217.17 171C 3 Round, eye of round (IM) 28 82,613 242.60 266.20 257.46 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 217,893 470.00 506.00 496.51 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 10,756 440.00 469.50 442.60 180 3 Loin, strip, bnls, 0x1 22 80,138 480.00 531.45 502.80 184 1 Loin, top butt, bnls, heavy 11 6,769 300.00 320.00 303.93 184 3 Loin, top butt, boneless 27 185,566 299.30 327.11 308.18 185A 4 Loin, bottom sirloin, flap 28 162,734 350.00 406.00 359.80 185B 1 Loin, ball-tip, bnls, heavy 13 27,946 221.33 238.00 233.30 185C 1 Loin, sirloin, tri-tip (IM) 12 98,826 258.50 295.50 265.78 185D 4 Loin, tri-tip, pld (IM) 6 5,952 375.00 420.67 377.95 189A 4 Loin, tndrloin, trmd, heavy 38 90,067 949.00 1090.00 973.63 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 17,410 457.64 515.76 477.96 ------------------------------------------------------------------------------- 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 8 8,915 500.00 535.00 519.12 112A 3 Rib, ribeye, bnls, light 7 5,252 542.00 601.00 578.31 112A 3 Rib, ribeye, bnls, heavy 30 77,853 535.63 595.00 557.09 113C 1 Chuck, semi-bnls, neck/off 5 43,222 200.00 210.00 205.14 114 1 Chuck, shoulder clod 10 70,052 201.27 211.98 202.03 114A 3 Chuck, shoulder clod, trmd 14 59,475 202.08 223.00 213.86 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 57,343 250.00 320.00 260.21 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 294,266 207.34 243.98 228.85 116B 1 Chuck, chuck tender (IM) 3 2,407 240.00 265.00 255.74

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 59,047 195.00 221.00 201.33 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 8 16,772 267.13 340.00 305.75 130 4 Chuck, short rib 6 13,378 184.20 216.00 200.89 160 1 Round, bone-in 161 1 Round, boneless 3 4,492 210.00 228.00 225.85

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 7 52,803 219.00 233.63 229.30 168 1 Round, top inside round 13 56,366 195.00 209.06 203.50 168 3 Round, top inside round 12 40,296 209.00 219.00 213.67 169 5 Round, top inside, denuded 4 5,486 226.62 250.00 235.40

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 7,253 185.63 211.98 199.64 171B 3 Round, outside round 23 373,947 206.59 228.97 218.05 171C 3 Round, eye of round (IM) 8 14,633 226.21 260.00 240.02 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 4,316 458.00 500.00 471.08 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 16 84,118 399.00 476.00 411.94 184 1 Loin, top butt, bnls, heavy 38 892,075 235.88 277.00 243.60 184 3 Loin, top butt, boneless 17 139,965 274.00 307.00 279.13 185A 4 Loin, bottom sirloin, flap 9 165,800 347.78 375.00 349.30 185B 1 Loin, ball-tip, bnls, heavy 21 188,201 215.00 237.00 227.02 185C 1 Loin, sirloin, tri-tip (IM) 5 52,896 251.00 270.00 260.96 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 50,234 890.00 940.00 910.52 191A 4 Loin, butt tender, trimmed 7 13,202 848.50 894.00 849.84 193 4 Flank, flank steak (IM) 6 3,834 466.00 496.00 482.33 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 22,803 105.00 123.37 110.71 121D 4 Plate, Inside Skirt (IM) 21 41,316 342.00 364.39 348.75 121C 4 Plate, Outside Skirt (IM) 14 32,503 504.17 586.50 521.35 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 35 408,507 242.20 269.20 244.64

Pectoral Meat 36 221,318 240.00 273.75 253.81 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 300,064 139.94 158.75 146.38 Ground Beef 75% 0 0 Ground Beef 81% 28 143,647 193.00 211.98 201.14 Ground Beef 85% Ground Beef 90% Ground Beef 93% 8 9,744 246.00 263.75 254.83 Ground Beef Chuck 80% 14 229,395 169.50 217.94 192.97 Ground Beef Round 85% 9 12,234 211.00 228.13 224.04 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 10 196,036 175.77 212.60 184.31 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 31 890,737 54.00 63.50 59.64 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.


Toyota's Hydrogen Man
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus