Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 192.70 181.74 Change from prior day: 0.02 0.18 ------------------------------------------------------------------------------- Choice/Select spread: 10.96

Total Load Count (Cuts, Trimmings, Grids): 164 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 287.90 250.09 Primal Chuck 167.36 161.85 Primal Round 173.10 169.35 Primal Loin 246.25 225.90 Primal Brisket 136.06 133.87 Primal Short Plate 127.05 132.49 Primal Flank 112.62 107.28 -------------------------------------------------------------------------------- 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 51.31 loads 2,052,485 pounds Select Cuts 56.97 loads 2,278,775 pounds Trimmings 17.41 loads 696,241 pounds Ground Beef 38.23 load 1,529,346 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 12 8,763 587.00 602.56 594.04 112A 3 Rib, ribeye, bnls, light 15 16,733 671.00 735.00 702.93 112A 3 Rib, ribeye, bnls, heavy 54 66,765 656.24 719.00 668.15 113C 1 Chuck, semi-bnls, neck/off 7 3,812 210.00 230.00 218.96 114 1 Chuck, shoulder clod 7 7,781 200.00 217.00 205.34 114A 3 Chuck, shoulder clod, trmd 32 157,533 215.00 235.00 223.03 114D 3 Chuck, clod, top blade 4 10,107 277.75 294.00 284.24 114E 3 Chuck, clod, arm roast 19 71,253 250.00 290.00 262.49 114F 5 Chuck, clod tender (IM) 14 7,964 334.00 387.86 356.36 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 87,341 280.00 297.00 287.23 116B 1 Chuck, chuck tender (IM) 25 21,763 249.00 269.65 258.68

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 49 116,876 207.00 230.00 214.07 120A 3 Brisket, point/off, bnls 14 10,454 338.40 380.00 370.34 123A 3 Short Plate, short rib 32 39,517 313.00 366.00 335.77 130 4 Chuck, short rib 18 23,652 201.50 243.00 221.86 160 1 Round, bone-in 4 8,004 207.00 219.00 212.56 161 1 Round, boneless 3 3,320 217.50 224.00 220.20

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 44 60,482 233.00 255.00 247.57 168 1 Round, top inside round 38 59,588 205.00 218.50 208.90 168 3 Round, top inside round 22 87,925 212.00 235.00 218.14 169 5 Round, top inside, denuded 15 20,981 245.00 266.00 246.46

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 46 141,234 222.00 244.16 229.48 171C 3 Round, eye of round (IM) 28 20,901 255.00 275.00 269.81 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 20 19,134 495.00 527.00 510.05 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 17 12,999 435.00 450.00 436.74 180 3 Loin, strip, bnls, 0x1 46 77,535 479.00 545.00 492.81 184 1 Loin, top butt, bnls, heavy 15 11,324 290.00 317.00 293.85 184 3 Loin, top butt, boneless 27 21,693 307.26 329.00 312.91 185A 4 Loin, bottom sirloin, flap 28 90,890 338.00 386.00 357.75 185B 1 Loin, ball-tip, bnls, heavy 25 45,194 226.00 240.00 234.94 185C 1 Loin, sirloin, tri-tip (IM) 14 33,107 239.05 270.50 246.12 185D 4 Loin, tri-tip, pld (IM) 8 19,253 350.00 381.00 354.71 189A 4 Loin, tndrloin, trmd, heavy 46 48,360 975.00 1060.00 998.33 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 10,223 500.00 545.00 525.09 ------------------------------------------------------------------------------- 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 14 16,725 471.00 511.00 477.38 112A 3 Rib, ribeye, bnls, light 15 11,056 555.00 600.00 587.97 112A 3 Rib, ribeye, bnls, heavy 46 69,284 539.69 590.16 560.63 113C 1 Chuck, semi-bnls, neck/off 11 26,041 210.39 222.00 215.77 114 1 Chuck, shoulder clod 9 17,342 200.00 225.65 213.62 114A 3 Chuck, shoulder clod, trmd 20 69,710 215.00 230.00 225.26 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 10,747 290.00 345.03 325.78 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 108,220 266.00 288.00 275.56 116B 1 Chuck, chuck tender (IM) 18 29,595 245.00 255.39 247.69

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 52,604 206.58 225.00 212.89 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 5 13,621 201.50 235.00 217.28 160 1 Round, bone-in 161 1 Round, boneless 10 14,381 206.00 234.65 214.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 16 29,742 233.00 255.00 245.70 168 1 Round, top inside round 33 173,616 194.71 215.00 198.49 168 3 Round, top inside round 17 54,209 213.00 219.32 214.80 169 5 Round, top inside, denuded 8 10,069 245.00 259.00 248.92

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 35 134,941 222.00 240.00 228.65 171C 3 Round, eye of round (IM) 18 43,007 247.00 270.00 259.34 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 27 33,177 405.36 445.30 423.36 175 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 26 27,161 376.35 410.00 401.74 184 1 Loin, top butt, bnls, heavy 26 610,007 236.00 275.00 236.30 184 3 Loin, top butt, boneless 38 211,471 258.00 290.00 262.21 185A 4 Loin, bottom sirloin, flap 7 19,367 343.68 365.00 348.87 185B 1 Loin, ball-tip, bnls, heavy 22 64,919 216.00 235.00 228.89 185C 1 Loin, sirloin, tri-tip (IM) 6 4,684 250.00 285.00 263.12 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 28 49,666 871.00 952.65 893.64 191A 4 Loin, butt tender, trimmed 9 4,997 854.00 898.00 884.19 193 4 Flank, flank steak (IM) 12 11,210 468.00 497.65 479.74 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 17,300 96.00 115.00 105.29 121D 4 Plate, Inside Skirt (IM) 26 37,097 346.00 365.00 354.96 121C 4 Plate, Outside Skirt (IM) 9 8,240 543.50 620.00 574.56 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 51 168,819 249.00 280.00 256.76

Pectoral Meat 24 71,780 255.00 280.00 262.87 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 55 363,643 144.75 171.00 154.04 Ground Beef 75% Ground Beef 81% 82 311,921 172.00 213.16 189.11 Ground Beef 85% Ground Beef 90% Ground Beef 93% 29 80,010 246.00 255.45 252.84 Ground Beef Chuck 80% 47 386,255 184.52 215.00 191.05 Ground Beef Round 85% 35 109,542 211.00 227.00 224.74 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 42,449 195.60 202.25 197.82 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 20 650,861 43.00 56.00 49.16 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.


American Apparel's Future
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