Bloomberg News

USDA Boxed Beef Cutout Midday Prices for November 1

November 01, 2012

November 1 (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: 194.56 176.53 Change from prior day: (0.21) (0.12) ------------------------------------------------------------------------------- Choice/Select spread: 18.03

Total Load Count (Cuts, Trimmings, Grids): 101 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 305.68 240.64 Primal Chuck 160.08 158.79 Primal Round 173.89 165.65 Primal Loin 259.10 218.49 Primal Brisket 134.53 132.62 Primal Short Plate 125.79 130.05 Primal Flank 91.09 89.51 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 10/31 87 85 8 48 228 194.77 176.65 10/30 44 78 19 22 163 198.17 177.88 10/29 61 48 14 28 151 197.50 179.08 10/26 43 65 0 26 134 196.82 179.70 10/25 51 45 17 37 151 199.37 182.55 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 197.33 179.17 -------------------------------------------------------------------------------- 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 42.40 loads 1,696,053 pounds Select Cuts 31.63 loads 1,265,372 pounds Trimmings 5.49 loads 219,464 pounds Ground Beef 21.14 load 845,606 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 15 11,497 600.00 652.00 616.19 112A 3 Rib, ribeye, bnls, light 4 5,025 736.78 760.00 740.68 112A 3 Rib, ribeye, bnls, heavy 49 62,744 672.00 725.00 705.22 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 18,148 195.00 205.00 198.05 114A 3 Chuck, shoulder clod, trmd 55 191,493 199.25 230.00 207.87 114D 3 Chuck, clod, top blade 6 5,043 260.00 291.00 275.50 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 3,953 320.00 375.00 344.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 97 271,502 240.74 311.00 257.31 116B 1 Chuck, chuck tender (IM) 15 30,657 197.69 228.00 203.12

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 60 133,501 201.00 235.00 210.42 120A 3 Brisket, point/off, bnls 13 10,597 360.00 384.00 372.74 123A 3 Short Plate, short rib 27 15,848 310.00 345.00 337.54 130 4 Chuck, short rib 40 35,500 229.00 266.00 251.56 160 1 Round, bone-in 4 6,910 210.00 232.00 217.70 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 68 61,506 232.70 265.00 242.17 168 1 Round, top inside round 57 64,542 210.00 225.00 217.26 168 3 Round, top inside round 13 80,107 212.00 237.50 220.29 169 5 Round, top inside, denuded 8 11,310 250.00 267.00 257.84

3 Round, top inside, side off 170 1 Round, bottom gooseneck 9 27,364 198.00 221.25 204.00 171B 3 Round, outside round 37 83,511 245.00 275.00 256.56 171C 3 Round, eye of round (IM) 38 44,128 247.00 289.00 265.29 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 16,079 499.88 545.75 530.07 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 6 9,425 440.00 469.50 448.23 180 3 Loin, strip, bnls, 0x1 52 42,091 505.00 546.00 529.98 184 1 Loin, top butt, bnls, heavy 13 5,970 295.00 320.00 317.17 184 3 Loin, top butt, boneless 38 60,551 309.62 335.00 319.18 185A 4 Loin, bottom sirloin, flap 47 76,985 343.00 381.00 358.15 185B 1 Loin, ball-tip, bnls, heavy 25 31,751 216.00 249.50 234.86 185C 1 Loin, sirloin, tri-tip (IM) 14 40,306 250.00 279.00 262.87 185D 4 Loin, tri-tip, pld (IM) 22 20,669 360.00 381.00 363.43 189A 4 Loin, tndrloin, trmd, heavy 48 56,713 1044.00 1125.75 1092.66 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 16 30,779 336.65 386.00 357.33 ------------------------------------------------------------------------------- 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 37,194 473.00 513.00 481.01 112A 3 Rib, ribeye, bnls, light 5 45,541 495.00 536.00 515.79 112A 3 Rib, ribeye, bnls, heavy 11 14,582 499.58 580.00 523.22 113C 1 Chuck, semi-bnls, neck/off 7 6,076 201.39 216.00 211.85 114 1 Chuck, shoulder clod 9 37,013 195.00 205.00 198.20 114A 3 Chuck, shoulder clod, trmd 10 20,835 196.59 225.00 208.96 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 88,620 235.00 275.00 244.37 116B 1 Chuck, chuck tender (IM) 8 55,808 204.01 220.00 205.21

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 9,362 206.70 225.00 210.56 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 8 5,837 225.00 246.00 239.27 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 45,395 229.00 247.00 234.43 168 1 Round, top inside round 13 162,862 197.87 212.00 199.27 168 3 Round, top inside round 13 72,814 209.00 224.00 213.83 169 5 Round, top inside, denuded 6 3,151 246.00 265.61 249.98

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 11,532 203.00 220.00 208.26 171B 3 Round, outside round 8 59,525 218.00 259.50 223.40 171C 3 Round, eye of round (IM) 20 92,131 214.69 248.41 219.92 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 5,875 402.44 445.00 427.99 175 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 11 57,942 358.00 429.00 381.21 184 1 Loin, top butt, bnls, heavy 4 2,253 255.00 292.00 262.28 184 3 Loin, top butt, boneless 10 107,437 255.00 280.00 256.79 185A 4 Loin, bottom sirloin, flap 4 4,096 333.59 363.00 353.89 185B 1 Loin, ball-tip, bnls, heavy 10 48,418 212.00 240.00 229.28 185C 1 Loin, sirloin, tri-tip (IM) 6 42,757 240.74 268.00 256.49 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 96,975 874.59 955.00 891.94 191A 4 Loin, butt tender, trimmed 3 2,133 875.00 940.00 882.10 193 4 Flank, flank steak (IM) 3 5,712 346.00 350.00 349.84 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 11 27,114 308.00 340.00 320.05 121C 4 Plate, Outside Skirt (IM) 10 15,423 500.00 521.50 508.35 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 28 53,785 251.00 275.00 258.62

Pectoral Meat 11 20,045 257.97 277.00 268.02 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 30 465,991 141.40 164.00 143.14 Ground Beef 75% Ground Beef 81% 16 51,442 188.00 199.88 191.65 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 16 88,546 235.00 267.98 236.19 Ground Beef Chuck 80% 9 47,884 180.00 207.80 201.63 Ground Beef Round 85% 6 11,958 213.87 223.00 215.77 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% 5 4,849 171.95 208.30 198.68 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 7 214,214 62.85 71.00 66.99 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