Bloomberg News

USDA Boxed Beef Cutout Closing Prices for November 2

November 02, 2012

November 2 (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: 192.74 175.54 Change from prior day: (0.76) (0.76) ------------------------------------------------------------------------------- Choice/Select spread: 17.20

Total Load Count (Cuts, Trimmings, Grids): 160 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 307.05 242.58 Primal Chuck 157.37 156.29 Primal Round 172.89 163.82 Primal Loin 256.52 219.85 Primal Brisket 132.31 131.95 Primal Short Plate 123.36 127.55 Primal Flank 87.36 85.47 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/01 85 69 10 32 196 193.50 176.30 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 196.15 177.92 -------------------------------------------------------------------------------- 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 63.38 loads 2,535,016 pounds Select Cuts 65.07 loads 2,602,897 pounds Trimmings 0.41 loads 16,400 pounds Ground Beef 31.19 load 1,247,728 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 21 86,376 627.00 659.00 636.37 112A 3 Rib, ribeye, bnls, light 4 11,622 755.00 796.00 792.59 112A 3 Rib, ribeye, bnls, heavy 14 24,024 678.00 740.00 705.02 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 11 22,245 190.39 205.89 198.07 114A 3 Chuck, shoulder clod, trmd 16 103,741 204.00 220.00 206.73 114D 3 Chuck, clod, top blade 9 5,993 230.00 292.50 272.08 114E 3 Chuck, clod, arm roast 11 18,375 245.35 268.00 249.26 114F 5 Chuck, clod tender (IM) 12 7,281 320.00 375.00 345.50 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 358,806 238.00 274.60 249.05 116B 1 Chuck, chuck tender (IM) 21 59,464 199.00 222.00 210.29

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 30 364,526 199.00 227.00 203.84 120A 3 Brisket, point/off, bnls 11 12,733 335.00 380.00 353.24 123A 3 Short Plate, short rib 16 18,144 310.00 371.00 339.93 130 4 Chuck, short rib 18 32,779 184.20 265.00 238.59 160 1 Round, bone-in 3 2,950 204.00 226.00 210.34 161 1 Round, boneless 4 4,747 209.00 231.00 222.33

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 163,665 226.00 253.00 234.71 168 1 Round, top inside round 12 63,128 205.05 225.00 212.34 168 3 Round, top inside round 21 102,515 212.00 235.00 216.76 169 5 Round, top inside, denuded 14 54,479 260.00 269.00 264.64

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 8,707 198.00 226.00 203.63 171B 3 Round, outside round 30 145,285 218.34 265.00 240.65 171C 3 Round, eye of round (IM) 29 54,082 225.50 283.00 252.72 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 54,899 475.00 533.00 506.64 175 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 27 164,991 474.21 531.70 484.10 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 22 202,281 296.00 333.50 309.06 185A 4 Loin, bottom sirloin, flap 16 27,720 340.00 378.00 357.15 185B 1 Loin, ball-tip, bnls, heavy 15 25,325 211.00 245.00 230.58 185C 1 Loin, sirloin, tri-tip (IM) 10 10,281 250.00 280.00 261.18 185D 4 Loin, tri-tip, pld (IM) 5 3,305 355.00 364.00 360.34 189A 4 Loin, tndrloin, trmd, heavy 16 58,566 1075.00 1125.00 1090.46 191A 4 Loin, butt tender, trimmed 4 6,878 1045.60 1122.50 1046.34 193 4 Flank, flank steak (IM) 17 75,151 295.00 370.00 316.93 ------------------------------------------------------------------------------- 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 5 4,351 469.50 516.00 490.99 112A 3 Rib, ribeye, bnls, light 6 63,224 505.33 544.00 510.37 112A 3 Rib, ribeye, bnls, heavy 17 69,704 469.58 559.66 499.23 113C 1 Chuck, semi-bnls, neck/off 3 6,682 200.00 205.00 201.12 114 1 Chuck, shoulder clod 11 13,957 195.00 215.00 199.80 114A 3 Chuck, shoulder clod, trmd 10 158,582 197.00 215.00 201.78 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 6,421 305.00 325.00 312.02 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 59,473 244.50 273.00 250.79 116B 1 Chuck, chuck tender (IM) 9 20,259 205.86 218.00 209.95

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 135,950 198.50 220.00 202.44 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 5,728 315.00 356.00 337.40 130 4 Chuck, short rib 9 36,576 184.20 265.00 188.67 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 197,441 221.65 243.00 222.97 168 1 Round, top inside round 28 271,694 194.55 221.73 199.46 168 3 Round, top inside round 28 99,717 195.00 222.00 209.95 169 5 Round, top inside, denuded 6 8,187 248.00 291.00 255.60

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 13,914 211.00 222.00 211.51 171B 3 Round, outside round 14 109,216 219.00 260.00 227.82 171C 3 Round, eye of round (IM) 14 29,328 217.00 235.00 223.52 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 14 22,767 413.00 445.00 422.96 175 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 13 22,312 370.00 417.00 396.71 184 1 Loin, top butt, bnls, heavy 3 5,174 255.00 261.00 255.92 184 3 Loin, top butt, boneless 5 14,157 249.50 280.00 254.56 185A 4 Loin, bottom sirloin, flap 10 29,318 335.00 361.00 342.50 185B 1 Loin, ball-tip, bnls, heavy 10 35,763 215.00 246.89 232.25 185C 1 Loin, sirloin, tri-tip (IM) 7 50,187 245.00 265.00 258.12 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 4 3,501 885.35 943.00 913.34 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 51,992 305.00 350.42 312.28 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 81,798 71.61 115.00 73.06 121D 4 Plate, Inside Skirt (IM) 55 471,716 297.00 330.00 309.87 121C 4 Plate, Outside Skirt (IM) 14 19,893 459.00 525.00 489.55 121E 6 Outside Skirt, pld (IM) 5 10,871 720.60 759.56 743.62

Cap, Wedge Meat & (IM) Lean 55 587,946 240.00 267.50 250.07

Pectoral Meat 16 18,887 250.11 279.00 266.43 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 277,215 131.19 168.00 148.61 Ground Beef 75% Ground Beef 81% 47 421,287 165.00 214.50 173.68 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 6 6,403 250.00 267.50 258.56 Ground Beef Chuck 80% 10 91,703 184.20 202.00 188.18 Ground Beef Round 85% 5 17,620 211.42 223.00 213.60 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% 12 98,496 190.51 211.60 196.87 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 0 0 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.


Tim Cook's Reboot
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus