Bloomberg News

USDA Boxed Beef Cutout Midday Prices for October 19

October 19, 2012

October 19 (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: 196.80 180.37 Change from prior day: (0.01) (0.51) ------------------------------------------------------------------------------- Choice/Select spread: 16.43

Total Load Count (Cuts, Trimmings, Grids): 95 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 289.22 241.14 Primal Chuck 172.72 162.38 Primal Round 179.55 174.43 Primal Loin 251.38 219.06 Primal Brisket 140.65 136.59 Primal Short Plate 127.71 131.93 Primal Flank 99.46 98.25 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/18 69 56 25 17 167 196.81 180.88 10/17 70 80 21 44 214 195.71 180.75 10/16 69 58 18 28 173 195.10 180.55 10/15 64 51 13 23 152 193.96 178.89 10/12 66 55 7 21 150 191.67 177.04 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.65 179.62 -------------------------------------------------------------------------------- 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 44.52 loads 1,780,946 pounds Select Cuts 36.84 loads 1,473,690 pounds Trimmings 7.05 loads 281,968 pounds Ground Beef 6.64 load 265,456 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 10 30,859 594.45 642.50 599.80 112A 3 Rib, ribeye, bnls, light 3 24,904 666.00 690.00 676.93 112A 3 Rib, ribeye, bnls, heavy 25 48,502 650.00 715.00 662.52 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 27,670 200.94 219.00 202.67 114A 3 Chuck, shoulder clod, trmd 16 82,472 208.24 228.50 215.35 114D 3 Chuck, clod, top blade 4 7,942 240.00 287.00 246.22 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 15,954 320.00 375.00 330.54 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 30,704 305.00 335.00 318.70 116B 1 Chuck, chuck tender (IM) 17 31,306 212.88 250.00 220.75

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 93,744 211.50 232.00 213.68 120A 3 Brisket, point/off, bnls 10 16,468 347.50 384.50 372.22 123A 3 Short Plate, short rib 6 21,259 305.00 351.00 331.75 130 4 Chuck, short rib 20 44,370 184.20 270.00 222.89 160 1 Round, bone-in 3 6,748 212.50 222.00 221.20 161 1 Round, boneless 4 1,478 222.50 235.00 226.09

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 60,024 233.00 261.50 247.10 168 1 Round, top inside round 13 41,668 205.00 229.00 209.85 168 3 Round, top inside round 20 241,141 213.50 243.00 227.24 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 16,320 204.00 220.00 217.50 171B 3 Round, outside round 24 46,634 256.00 286.50 271.18 171C 3 Round, eye of round (IM) 16 44,277 251.00 285.00 273.08 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 5,153 487.00 526.00 506.46 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 6,804 430.00 486.71 435.06 180 3 Loin, strip, bnls, 0x1 17 41,900 485.00 560.00 515.65 184 1 Loin, top butt, bnls, heavy 7 10,313 294.00 300.00 296.90 184 3 Loin, top butt, boneless 19 50,249 296.00 338.50 317.51 185A 4 Loin, bottom sirloin, flap 15 23,244 323.00 380.00 339.80 185B 1 Loin, ball-tip, bnls, heavy 15 20,771 225.00 260.00 235.65 185C 1 Loin, sirloin, tri-tip (IM) 18 284,857 240.07 275.00 252.21 185D 4 Loin, tri-tip, pld (IM) 10 26,674 344.00 383.00 347.25 189A 4 Loin, tndrloin, trmd, heavy 11 33,384 990.00 1138.00 1023.12 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 58,359 383.00 494.00 403.12 ------------------------------------------------------------------------------- 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 3 1,829 482.00 497.71 487.74 112A 3 Rib, ribeye, bnls, light 9 65,097 515.00 597.00 525.79 112A 3 Rib, ribeye, bnls, heavy 26 57,015 507.00 566.00 519.85 113C 1 Chuck, semi-bnls, neck/off 4 18,634 217.00 220.50 217.76 114 1 Chuck, shoulder clod 7 20,518 196.70 213.71 200.00 114A 3 Chuck, shoulder clod, trmd 9 11,214 205.00 233.00 214.57 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 60,927 275.00 325.00 288.03 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 123,203 266.00 292.00 268.76 116B 1 Chuck, chuck tender (IM) 5 1,723 225.00 235.00 231.26

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 174,185 207.32 219.00 210.53 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 5,397 300.00 356.00 322.17 130 4 Chuck, short rib 6 16,415 184.20 234.41 212.99 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 9 80,693 233.63 250.19 235.29 168 1 Round, top inside round 6 12,264 203.00 214.59 206.19 168 3 Round, top inside round 10 32,741 212.98 226.00 217.72 169 5 Round, top inside, denuded 4 3,395 252.00 260.00 255.39

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 7 121,210 202.88 220.00 203.26 171B 3 Round, outside round 10 23,059 222.31 270.00 244.22 171C 3 Round, eye of round (IM) 14 40,003 224.60 260.00 233.84 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 8 10,421 373.00 415.00 382.63 184 1 Loin, top butt, bnls, heavy 4 10,653 230.00 287.24 247.24 184 3 Loin, top butt, boneless 14 39,863 270.00 295.00 273.51 185A 4 Loin, bottom sirloin, flap 12 88,997 330.00 366.00 341.91 185B 1 Loin, ball-tip, bnls, heavy 10 43,421 213.07 239.40 232.47 185C 1 Loin, sirloin, tri-tip (IM) 3 4,170 235.07 251.00 242.93 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 13 55,790 853.00 983.00 870.24 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 12,304 373.00 421.00 405.09 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 33,010 98.94 120.00 108.62 121D 4 Plate, Inside Skirt (IM) 23 212,537 319.70 345.00 321.79 121C 4 Plate, Outside Skirt (IM) 13 33,139 500.07 570.00 530.62 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 19 147,773 241.94 272.00 257.41

Pectoral Meat 8 11,963 243.00 271.43 255.66 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 27,024 159.00 168.00 163.12 Ground Beef 75% Ground Beef 81% 22 50,406 181.27 214.00 195.37 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 4 7,501 190.00 204.00 198.08 Ground Beef Round 85% 3 1,245 215.00 215.00 215.00 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% 9 56,702 188.30 205.00 194.49 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 12 263,728 60.00 70.09 65.41 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.


We Almost Lost the Nasdaq
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