Bloomberg News

USDA Boxed Beef Cutout Closing Prices for September 26

September 26, 2012

September 26 (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: 192.45 181.51 Change from prior day: (0.23) (0.05) ------------------------------------------------------------------------------- Choice/Select spread: 10.94

Total Load Count (Cuts, Trimmings, Grids): 245 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 288.49 250.53 Primal Chuck 168.01 162.28 Primal Round 170.58 168.37 Primal Loin 246.82 225.40 Primal Brisket 135.96 133.87 Primal Short Plate 126.88 132.29 Primal Flank 111.41 105.32 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 09/25 92 69 12 37 209 192.68 181.56 09/24 68 35 18 18 139 192.69 182.43 09/21 70 29 16 21 136 193.34 183.86 09/20 70 49 24 40 184 194.99 184.25 09/19 96 69 19 40 225 194.92 183.96 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.72 183.21 -------------------------------------------------------------------------------- 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 89.66 loads 3,586,598 pounds Select Cuts 85.41 loads 3,416,227 pounds Trimmings 24.00 loads 959,841 pounds Ground Beef 45.91 load 1,836,477 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 28 14,959 575.00 625.00 594.09 112A 3 Rib, ribeye, bnls, light 16 18,469 671.00 735.00 705.57 112A 3 Rib, ribeye, bnls, heavy 111 117,805 656.24 719.00 674.65 113C 1 Chuck, semi-bnls, neck/off 10 10,277 210.00 230.00 215.55 114 1 Chuck, shoulder clod 8 9,709 200.00 217.00 206.66 114A 3 Chuck, shoulder clod, trmd 56 182,689 215.00 235.00 223.30 114D 3 Chuck, clod, top blade 6 11,291 277.75 360.00 292.19 114E 3 Chuck, clod, arm roast 19 71,253 250.00 290.00 262.49 114F 5 Chuck, clod tender (IM) 16 9,656 334.00 387.86 353.46 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 91 131,862 280.00 303.60 288.90 116B 1 Chuck, chuck tender (IM) 42 76,609 249.00 269.65 255.81

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 99 225,791 206.00 230.00 213.71 120A 3 Brisket, point/off, bnls 23 19,990 338.40 381.00 364.45 123A 3 Short Plate, short rib 53 56,298 300.00 366.00 336.79 130 4 Chuck, short rib 47 40,645 201.50 243.00 221.49 160 1 Round, bone-in 6 26,099 207.00 219.00 209.26 161 1 Round, boneless 6 44,215 215.00 224.00 216.47

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 94 132,248 233.00 255.00 245.82 168 1 Round, top inside round 93 366,803 197.00 218.50 202.37 168 3 Round, top inside round 40 312,955 207.00 235.00 212.31 169 5 Round, top inside, denuded 18 37,672 240.30 258.00 243.99

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 1,589 211.00 220.00 214.70 171B 3 Round, outside round 66 182,918 222.00 244.16 228.89 171C 3 Round, eye of round (IM) 57 114,413 237.00 275.30 251.22 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 30 76,837 469.46 527.00 496.05 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 18 13,122 435.00 450.00 436.74 180 3 Loin, strip, bnls, 0x1 89 105,580 479.00 545.00 501.57 184 1 Loin, top butt, bnls, heavy 25 13,501 290.00 317.00 296.29 184 3 Loin, top butt, boneless 49 53,544 297.00 329.00 309.05 185A 4 Loin, bottom sirloin, flap 60 120,912 338.00 390.00 358.60 185B 1 Loin, ball-tip, bnls, heavy 46 74,333 226.00 248.23 234.58 185C 1 Loin, sirloin, tri-tip (IM) 22 86,824 230.80 278.00 240.33 185D 4 Loin, tri-tip, pld (IM) 19 24,055 341.00 381.00 355.34 189A 4 Loin, tndrloin, trmd, heavy 77 97,623 959.50 1096.00 1005.19 191A 4 Loin, butt tender, trimmed 4 4,847 964.00 985.00 967.91 193 4 Flank, flank steak (IM) 22 16,334 482.00 545.00 514.02 ------------------------------------------------------------------------------- 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 53,720 471.00 511.00 481.30 112A 3 Rib, ribeye, bnls, light 19 16,812 545.00 602.00 574.38 112A 3 Rib, ribeye, bnls, heavy 61 100,428 539.69 590.16 557.99 113C 1 Chuck, semi-bnls, neck/off 14 40,875 203.39 222.00 211.57 114 1 Chuck, shoulder clod 12 19,729 200.00 225.65 213.99 114A 3 Chuck, shoulder clod, trmd 28 118,677 210.00 234.00 219.88 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 15 11,309 290.00 345.03 325.40 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 126,239 256.00 288.00 274.80 116B 1 Chuck, chuck tender (IM) 22 32,573 245.00 255.39 247.80

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 83,063 203.50 226.00 212.18 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 4,146 267.32 320.00 283.17 130 4 Chuck, short rib 12 24,108 195.76 235.00 218.15 160 1 Round, bone-in 161 1 Round, boneless 14 18,428 206.00 234.65 215.08

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 74,059 232.00 255.00 242.26 168 1 Round, top inside round 42 250,264 194.71 215.40 198.87 168 3 Round, top inside round 38 522,243 208.50 234.00 210.41 169 5 Round, top inside, denuded 9 10,709 245.00 259.00 248.69

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 44 206,385 216.87 240.00 225.68 171C 3 Round, eye of round (IM) 26 55,222 247.00 272.00 261.60 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 32 38,773 405.36 445.30 422.96 175 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 35 40,993 369.00 422.98 396.92 184 1 Loin, top butt, bnls, heavy 29 611,752 236.00 275.00 236.35 184 3 Loin, top butt, boneless 45 230,927 258.00 290.00 262.89 185A 4 Loin, bottom sirloin, flap 8 20,141 343.68 365.00 348.90 185B 1 Loin, ball-tip, bnls, heavy 27 69,392 216.00 240.97 228.77 185C 1 Loin, sirloin, tri-tip (IM) 9 52,943 232.00 285.00 235.74 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 33 54,438 871.00 952.65 895.90 191A 4 Loin, butt tender, trimmed 9 4,997 854.00 898.00 884.19 193 4 Flank, flank steak (IM) 15 27,728 438.00 497.65 460.78 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 15 60,970 90.00 115.00 94.36 121D 4 Plate, Inside Skirt (IM) 33 46,916 346.00 365.00 353.90 121C 4 Plate, Outside Skirt (IM) 17 17,724 530.00 631.00 562.97 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 71 224,477 249.00 280.00 257.44

Pectoral Meat 37 118,907 251.00 280.00 260.56 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 73 404,573 142.00 171.00 153.94 Ground Beef 75% Ground Beef 81% 98 371,623 172.00 213.16 188.45 Ground Beef 85% Ground Beef 90% Ground Beef 93% 31 89,221 244.75 255.45 252.03 Ground Beef Chuck 80% 55 419,162 184.52 215.00 190.75 Ground Beef Round 85% 43 183,667 202.14 227.00 218.72 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 45,646 195.60 202.25 197.82 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 30 859,161 43.00 56.00 49.60 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.


The Good Business Issue
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus