Bloomberg News

USDA Boxed Beef Cutout Closing Prices for November 16

November 16, 2012

November 16 (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: 193.02 173.08 Change from prior day: 0.09 (0.05) ------------------------------------------------------------------------------- Choice/Select spread: 19.94

Total Load Count (Cuts, Trimmings, Grids): 207 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 318.90 239.25 Primal Chuck 154.25 154.99 Primal Round 165.52 163.53 Primal Loin 262.67 211.74 Primal Brisket 136.02 133.08 Primal Short Plate 123.44 127.53 Primal Flank 88.34 86.29 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/15 74 64 10 47 194 192.93 173.13 11/14 104 92 4 40 240 193.22 174.30 11/13 82 86 7 19 195 193.39 174.59 11/12 60 51 7 39 157 193.30 173.71 11/09 67 70 6 28 172 191.87 173.56 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 192.94 173.86 -------------------------------------------------------------------------------- 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 87.38 loads 3,495,358 pounds Select Cuts 68.55 loads 2,741,970 pounds Trimmings 17.64 loads 705,684 pounds Ground Beef 33.41 load 1,336,427 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 18 81,806 661.00 717.00 679.43 112A 3 Rib, ribeye, bnls, light 5 2,463 736.00 785.00 768.90 112A 3 Rib, ribeye, bnls, heavy 39 48,026 696.00 800.00 745.92 113C 1 Chuck, semi-bnls, neck/off 9 25,386 195.00 230.00 201.92 114 1 Chuck, shoulder clod 9 16,290 186.43 203.00 198.41 114A 3 Chuck, shoulder clod, trmd 41 449,150 190.00 225.00 209.46 114D 3 Chuck, clod, top blade 11 54,076 271.00 280.00 275.20 114E 3 Chuck, clod, arm roast 4 2,121 253.30 269.20 261.18 114F 5 Chuck, clod tender (IM) 9 5,135 328.00 370.00 353.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 135,831 225.00 250.00 237.71 116B 1 Chuck, chuck tender (IM) 16 44,621 200.00 220.00 213.17

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 68,086 205.00 221.00 212.01 120A 3 Brisket, point/off, bnls 9 15,072 339.96 374.50 360.25 123A 3 Short Plate, short rib 18 31,742 297.59 349.00 321.56 130 4 Chuck, short rib 12 34,085 235.00 280.74 267.44 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 56 535,313 215.00 240.00 218.28 168 1 Round, top inside round 22 74,258 197.04 215.50 207.60 168 3 Round, top inside round 28 418,025 209.50 233.00 221.47 169 5 Round, top inside, denuded 7 8,429 245.00 257.00 246.17

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 4,444 190.00 210.00 207.42 171B 3 Round, outside round 43 450,306 207.07 238.00 220.24 171C 3 Round, eye of round (IM) 17 57,138 235.00 260.00 247.36 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 17,241 505.42 540.00 521.23 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 4,687 422.00 485.00 436.71 180 3 Loin, strip, bnls, 0x1 26 96,390 485.00 553.00 493.93 184 1 Loin, top butt, bnls, heavy 11 8,413 290.00 318.60 297.22 184 3 Loin, top butt, boneless 20 74,681 305.00 338.00 313.61 185A 4 Loin, bottom sirloin, flap 36 96,723 340.21 366.00 354.28 185B 1 Loin, ball-tip, bnls, heavy 31 300,992 219.00 245.50 234.03 185C 1 Loin, sirloin, tri-tip (IM) 12 103,511 254.98 289.00 269.22 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 60,774 1099.00 1240.00 1135.09 191A 4 Loin, butt tender, trimmed 3 8,568 1099.42 1216.25 1157.65 193 4 Flank, flank steak (IM) 8 6,209 325.96 350.00 339.87 ------------------------------------------------------------------------------- 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 45,738 475.00 513.00 489.37 112A 3 Rib, ribeye, bnls, light 6 48,302 505.00 531.74 509.12 112A 3 Rib, ribeye, bnls, heavy 15 96,282 474.72 531.74 480.56 113C 1 Chuck, semi-bnls, neck/off 14 32,350 182.07 218.00 204.41 114 1 Chuck, shoulder clod 18 208,332 190.00 215.00 192.11 114A 3 Chuck, shoulder clod, trmd 26 188,381 195.00 217.50 208.22 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 0 0 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 151,426 221.00 245.61 230.81 116B 1 Chuck, chuck tender (IM) 8 5,272 200.00 219.00 211.03

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 21 167,341 200.33 217.00 206.20 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 7 51,025 242.34 356.00 260.87 130 4 Chuck, short rib 13 98,071 220.00 270.00 252.50 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 198,524 214.00 225.00 215.78 168 1 Round, top inside round 13 38,445 200.00 215.50 207.21 168 3 Round, top inside round 16 37,667 200.00 223.00 212.92 169 5 Round, top inside, denuded 3 3,443 242.00 261.35 247.54

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 51,949 194.00 220.00 195.59 171B 3 Round, outside round 24 124,061 205.00 235.00 221.21 171C 3 Round, eye of round (IM) 17 44,353 217.00 245.50 228.16 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 133,615 360.00 430.33 395.06 175 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 9 13,524 380.00 413.00 389.57 184 1 Loin, top butt, bnls, heavy 6 10,534 249.49 266.10 257.76 184 3 Loin, top butt, boneless 21 113,380 240.00 288.00 252.55 185A 4 Loin, bottom sirloin, flap 20 194,590 330.00 360.00 338.05 185B 1 Loin, ball-tip, bnls, heavy 13 58,149 210.00 230.00 218.68 185C 1 Loin, sirloin, tri-tip (IM) 3 17,832 241.24 270.00 266.93 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 253,044 790.00 878.00 811.37 191A 4 Loin, butt tender, trimmed 7 15,258 854.58 900.00 873.17 193 4 Flank, flank steak (IM) 11 17,778 300.00 348.00 327.13 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 12,977 109.00 115.00 113.17 121D 4 Plate, Inside Skirt (IM) 17 26,248 307.00 330.00 311.88 121C 4 Plate, Outside Skirt (IM) 23 49,660 446.92 496.00 465.98 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 50 189,989 242.24 262.00 247.56

Pectoral Meat 21 63,654 234.00 290.00 243.13 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 169,140 143.00 152.60 148.46 Ground Beef 75% Ground Beef 81% 44 282,108 175.30 217.50 184.92 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 8 128,957 239.41 271.50 241.75 Ground Beef Chuck 80% 21 225,943 172.46 203.75 191.75 Ground Beef Round 85% 7 7,016 210.48 235.00 222.96 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% 13 55,436 186.27 199.00 195.54 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 30 698,404 59.00 80.00 69.91 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.


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