Bloomberg News

USDA Boxed Beef Cutout Closing Prices for October 4

October 04, 2012

October 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 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: 191.35 177.09 Change from prior day: 0.65 (0.44) ------------------------------------------------------------------------------- Choice/Select spread: 14.26

Total Load Count (Cuts, Trimmings, Grids): 211 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 288.63 242.96 Primal Chuck 165.84 158.25 Primal Round 170.10 166.36 Primal Loin 245.90 217.47 Primal Brisket 134.56 132.71 Primal Short Plate 125.97 131.31 Primal Flank 110.07 101.84 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/03 92 78 20 53 242 190.70 177.53 10/02 80 76 23 32 211 190.49 176.76 10/01 84 61 19 27 191 189.19 176.62 09/28 53 46 38 13 150 188.98 177.85 09/27 89 78 52 31 250 192.04 180.51 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.28 177.85 -------------------------------------------------------------------------------- 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 78.99 loads 3,159,525 pounds Select Cuts 82.48 loads 3,299,217 pounds Trimmings 20.76 loads 830,292 pounds Ground Beef 28.65 load 1,145,971 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 34,240 567.35 630.00 581.84 112A 3 Rib, ribeye, bnls, light 13 46,600 675.00 736.50 682.06 112A 3 Rib, ribeye, bnls, heavy 60 150,038 638.00 705.00 667.25 113C 1 Chuck, semi-bnls, neck/off 3 4,264 218.00 222.00 218.11 114 1 Chuck, shoulder clod 17 65,035 192.00 215.00 198.80 114A 3 Chuck, shoulder clod, trmd 43 392,872 204.00 229.00 209.20 114D 3 Chuck, clod, top blade 8 42,645 264.00 290.00 267.00 114E 3 Chuck, clod, arm roast 8 27,751 247.74 285.00 274.77 114F 5 Chuck, clod tender (IM) 11 24,599 315.00 386.61 322.33 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 30,068 275.00 301.60 290.96 116B 1 Chuck, chuck tender (IM) 23 22,958 232.15 261.00 243.28

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 59 503,404 204.00 234.50 210.42 120A 3 Brisket, point/off, bnls 12 17,915 345.00 380.00 355.13 123A 3 Short Plate, short rib 33 45,460 290.00 368.50 341.18 130 4 Chuck, short rib 29 47,311 201.70 251.00 222.70 160 1 Round, bone-in 3 5,741 207.00 227.00 212.27 161 1 Round, boneless 6 6,603 211.00 227.50 216.30

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 72 238,623 230.00 252.00 240.97 168 1 Round, top inside round 31 120,894 197.00 210.00 202.59 168 3 Round, top inside round 21 169,147 203.00 231.00 209.66 169 5 Round, top inside, denuded 8 12,840 240.00 255.60 244.82

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 10,846 199.00 225.64 204.80 171B 3 Round, outside round 26 79,419 225.35 241.50 236.67 171C 3 Round, eye of round (IM) 47 78,225 257.00 275.00 262.06 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 62,205 465.00 520.00 477.19 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 8,408 430.50 465.00 436.37 180 3 Loin, strip, bnls, 0x1 45 117,641 483.00 526.00 500.65 184 1 Loin, top butt, bnls, heavy 9 9,568 285.00 304.00 293.62 184 3 Loin, top butt, boneless 27 60,952 291.00 325.00 310.72 185A 4 Loin, bottom sirloin, flap 40 195,614 322.00 369.00 334.56 185B 1 Loin, ball-tip, bnls, heavy 19 33,068 225.00 258.00 236.12 185C 1 Loin, sirloin, tri-tip (IM) 13 60,352 241.00 283.00 254.47 185D 4 Loin, tri-tip, pld (IM) 16 18,416 342.00 374.50 353.76 189A 4 Loin, tndrloin, trmd, heavy 38 104,319 960.00 1096.00 985.26 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 23,771 483.00 545.00 499.24 ------------------------------------------------------------------------------- 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 29,930 464.50 510.00 467.82 112A 3 Rib, ribeye, bnls, light 13 168,007 527.00 609.50 536.51 112A 3 Rib, ribeye, bnls, heavy 48 237,478 500.00 585.00 520.56 113C 1 Chuck, semi-bnls, neck/off 9 10,635 205.00 218.00 211.18 114 1 Chuck, shoulder clod 10 97,630 195.00 207.00 198.20 114A 3 Chuck, shoulder clod, trmd 18 101,023 203.00 221.00 211.06 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 15,879 280.00 335.00 304.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 197,805 244.84 274.50 257.59 116B 1 Chuck, chuck tender (IM) 12 58,945 230.00 247.00 232.07

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 126,537 204.00 226.00 205.86 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 9,126 258.00 306.00 270.88 130 4 Chuck, short rib 10 21,182 197.00 261.00 223.09 160 1 Round, bone-in 161 1 Round, boneless 4 2,196 212.00 224.00 214.57

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 61,209 231.59 245.00 238.11 168 1 Round, top inside round 15 49,561 193.00 208.00 200.84 168 3 Round, top inside round 11 62,608 206.00 222.00 207.98 169 5 Round, top inside, denuded 5 3,257 243.00 252.00 248.63

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 50,699 198.92 220.00 200.93 171B 3 Round, outside round 16 80,903 216.00 241.00 221.43 171C 3 Round, eye of round (IM) 19 99,373 228.00 256.47 235.18 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 52,580 405.00 457.00 428.06 175 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 11 82,505 362.00 430.00 367.81 184 1 Loin, top butt, bnls, heavy 11 23,728 246.47 262.00 254.97 184 3 Loin, top butt, boneless 13 147,245 249.50 285.00 261.40 185A 4 Loin, bottom sirloin, flap 9 95,141 317.00 371.00 331.54 185B 1 Loin, ball-tip, bnls, heavy 20 68,962 220.00 243.95 233.50 185C 1 Loin, sirloin, tri-tip (IM) 8 23,850 235.00 256.00 242.58 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 41 603,123 831.00 943.00 847.51 191A 4 Loin, butt tender, trimmed 5 3,946 850.00 897.50 875.29 193 4 Flank, flank steak (IM) 8 24,873 431.00 490.57 442.72 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 7,984 97.00 120.00 111.48 121D 4 Plate, Inside Skirt (IM) 28 67,075 333.00 370.70 339.79 121C 4 Plate, Outside Skirt (IM) 8 8,154 516.00 581.00 538.78 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 61 585,501 243.00 275.00 250.63

Pectoral Meat 33 125,121 241.14 267.50 251.63 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 33 315,200 141.00 159.00 144.13 Ground Beef 75% Ground Beef 81% 33 282,532 169.00 206.00 177.38 Ground Beef 85% Ground Beef 90% Ground Beef 93% 5 5,546 241.80 262.50 257.79 Ground Beef Chuck 80% 14 143,658 182.00 192.00 185.89 Ground Beef Round 85% 4 12,199 214.00 220.00 217.44 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% 8 42,162 181.76 197.70 194.12 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 26 788,292 48.00 55.50 50.98 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.


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