Bloomberg News

USDA Boxed Beef Cutout Midday Prices for October 24

October 24, 2012

October 24 (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: 199.40 184.59 Change from prior day: 0.88 1.25 ------------------------------------------------------------------------------- Choice/Select spread: 14.81

Total Load Count (Cuts, Trimmings, Grids): 130 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 298.14 249.11 Primal Chuck 174.23 165.74 Primal Round 180.46 175.70 Primal Loin 256.62 229.69 Primal Brisket 139.63 138.77 Primal Short Plate 125.45 129.53 Primal Flank 100.67 93.93 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/23 53 57 13 40 163 198.52 183.34 10/22 51 61 25 24 160 198.35 181.53 10/19 60 75 20 8 164 196.68 180.45 10/18 69 56 25 17 167 196.81 180.88 10/17 70 80 21 44 214 195.71 180.75 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.21 181.39 -------------------------------------------------------------------------------- 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 44.28 loads 1,771,123 pounds Select Cuts 48.04 loads 1,921,572 pounds Trimmings 8.81 loads 352,443 pounds Ground Beef 28.41 load 1,136,354 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 17 40,905 616.00 648.00 643.80 112A 3 Rib, ribeye, bnls, light 12 52,901 690.00 745.00 696.20 112A 3 Rib, ribeye, bnls, heavy 34 77,282 650.00 711.28 684.40 113C 1 Chuck, semi-bnls, neck/off 6 6,593 220.00 236.00 224.66 114 1 Chuck, shoulder clod 13 47,996 204.00 217.00 207.35 114A 3 Chuck, shoulder clod, trmd 25 86,097 214.24 225.00 217.63 114D 3 Chuck, clod, top blade 6 29,097 270.00 295.00 272.92 114E 3 Chuck, clod, arm roast 9 18,078 240.00 270.00 263.29 114F 5 Chuck, clod tender (IM) 13 8,351 330.00 375.00 349.75 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 27 43,184 320.00 331.00 322.40 116B 1 Chuck, chuck tender (IM) 23 112,223 210.00 230.00 218.71

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 56 357,177 211.00 230.00 215.65 120A 3 Brisket, point/off, bnls 19 7,611 366.00 380.00 378.39 123A 3 Short Plate, short rib 17 28,977 325.00 367.00 331.15 130 4 Chuck, short rib 33 28,556 235.00 265.00 248.92 160 1 Round, bone-in 3 8,285 216.00 222.00 219.68 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 50 104,933 235.00 255.00 243.00 168 1 Round, top inside round 52 60,885 210.00 230.00 217.87 168 3 Round, top inside round 13 67,634 228.00 239.00 232.93 169 5 Round, top inside, denuded 15 16,790 245.08 273.00 256.53

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 6,309 219.20 226.00 220.52 171B 3 Round, outside round 16 19,018 255.28 284.00 271.01 171C 3 Round, eye of round (IM) 25 18,326 264.00 275.00 271.12 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 42,722 495.71 525.00 509.61 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 18 14,924 430.00 450.00 441.37 180 3 Loin, strip, bnls, 0x1 41 33,199 513.00 561.00 525.75 184 1 Loin, top butt, bnls, heavy 19 10,075 300.00 320.00 312.98 184 3 Loin, top butt, boneless 22 23,563 311.00 336.00 331.75 185A 4 Loin, bottom sirloin, flap 33 60,452 349.00 386.00 363.49 185B 1 Loin, ball-tip, bnls, heavy 38 54,043 220.00 251.28 234.05 185C 1 Loin, sirloin, tri-tip (IM) 13 67,502 245.00 276.28 248.70 185D 4 Loin, tri-tip, pld (IM) 14 11,005 355.00 381.00 364.32 189A 4 Loin, tndrloin, trmd, heavy 28 34,826 1003.00 1100.00 1051.51 191A 4 Loin, butt tender, trimmed 4 14,314 959.00 975.00 960.02 193 4 Flank, flank steak (IM) 14 16,975 383.97 466.00 407.45 ------------------------------------------------------------------------------- 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 12 21,677 459.60 499.00 466.81 112A 3 Rib, ribeye, bnls, light 15 10,414 545.00 565.00 562.68 112A 3 Rib, ribeye, bnls, heavy 38 175,978 519.00 579.00 536.10 113C 1 Chuck, semi-bnls, neck/off 9 10,639 213.88 225.00 219.94 114 1 Chuck, shoulder clod 8 129,374 199.00 209.00 199.39 114A 3 Chuck, shoulder clod, trmd 21 75,819 210.00 220.00 213.04 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 6,744 265.00 325.00 295.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 118,816 259.00 282.00 268.48 116B 1 Chuck, chuck tender (IM) 22 100,126 208.13 220.33 213.55

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 131,945 210.96 225.00 215.48 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 6,484 260.03 314.66 286.79 130 4 Chuck, short rib 14 14,767 225.00 265.00 244.27 160 1 Round, bone-in 161 1 Round, boneless 5 3,665 207.00 226.00 225.66

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 56,808 242.00 250.00 245.01 168 1 Round, top inside round 30 162,874 204.60 217.00 207.98 168 3 Round, top inside round 28 72,590 209.00 229.00 219.21 169 5 Round, top inside, denuded 6 8,817 244.00 259.00 256.35

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 8,857 209.29 221.40 218.77 171B 3 Round, outside round 23 59,022 250.98 274.00 268.30 171C 3 Round, eye of round (IM) 25 103,457 226.97 256.00 230.77 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 21,872 400.09 447.89 429.25 175 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 24 20,053 400.00 423.00 404.43 184 1 Loin, top butt, bnls, heavy 14 17,448 250.00 270.00 261.53 184 3 Loin, top butt, boneless 31 45,188 263.69 285.00 275.20 185A 4 Loin, bottom sirloin, flap 15 68,980 330.03 365.00 341.70 185B 1 Loin, ball-tip, bnls, heavy 15 28,610 225.00 240.00 237.16 185C 1 Loin, sirloin, tri-tip (IM) 10 60,525 240.00 269.00 249.78 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 63,448 897.00 962.28 928.22 191A 4 Loin, butt tender, trimmed 9 36,425 875.00 920.00 890.91 193 4 Flank, flank steak (IM) 7 28,202 350.00 400.00 368.03 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 9 53,876 88.00 111.00 92.09 121D 4 Plate, Inside Skirt (IM) 25 71,641 311.00 340.00 319.51 121C 4 Plate, Outside Skirt (IM) 13 24,265 504.66 537.22 516.60 121E 6 Outside Skirt, pld (IM) 5 21,502 720.00 851.00 775.17

Cap, Wedge Meat & (IM) Lean 39 109,096 245.00 272.60 261.66

Pectoral Meat 30 48,484 248.21 286.00 265.81 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 47 223,549 144.90 169.50 157.04 Ground Beef 75% Ground Beef 81% 86 332,506 176.00 206.28 194.98 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 32 90,875 249.00 278.28 255.68 Ground Beef Chuck 80% 37 203,459 195.84 204.00 200.74 Ground Beef Round 85% 35 167,061 212.00 236.00 220.70 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% 0 0 Blended Ground Beef 81% Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 19 351,043 62.00 69.00 64.61 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.


Too Cool for Crisis Management
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus