Bloomberg News

USDA Boxed Beef Cutout Midday Prices for November 29

November 29, 2012

November 29 (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: 196.96 175.37 Change from prior day: 1.23 (0.36) ------------------------------------------------------------------------------- Choice/Select spread: 21.58

Total Load Count (Cuts, Trimmings, Grids): 112 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 335.38 251.13 Primal Chuck 157.75 157.31 Primal Round 163.99 162.91 Primal Loin 268.24 211.89 Primal Brisket 131.97 132.47 Primal Short Plate 126.54 130.54 Primal Flank 93.50 91.88 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/28 84 63 8 49 204 195.73 175.73 11/27 87 60 14 34 194 195.34 174.80 11/26 58 30 12 19 119 196.11 174.03 11/23 56 41 6 22 125 196.33 174.17 11/21 79 73 0 30 183 194.89 174.37 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.68 174.62 -------------------------------------------------------------------------------- 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 46.26 loads 1,850,538 pounds Select Cuts 34.99 loads 1,399,793 pounds Trimmings 5.09 loads 203,687 pounds Ground Beef 25.61 load 1,024,343 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 13 41,122 691.65 783.00 720.63 112A 3 Rib, ribeye, bnls, light 6 19,690 795.00 850.00 835.58 112A 3 Rib, ribeye, bnls, heavy 10 32,045 761.00 825.00 791.37 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 27,739 197.74 214.00 206.07 114A 3 Chuck, shoulder clod, trmd 20 54,704 207.50 235.00 216.05 114D 3 Chuck, clod, top blade 5 14,612 270.00 301.00 275.80 114E 3 Chuck, clod, arm roast 3 1,217 249.70 273.72 265.20 114F 5 Chuck, clod tender (IM) 4 3,563 287.30 370.00 302.10 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 114,722 226.00 244.11 233.90 116B 1 Chuck, chuck tender (IM) 11 20,270 214.49 231.00 226.48

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 207,402 202.00 219.00 203.59 120A 3 Brisket, point/off, bnls 8 9,283 350.00 374.50 363.64 123A 3 Short Plate, short rib 20 19,185 299.00 378.00 354.07 130 4 Chuck, short rib 11 39,904 214.20 275.00 228.87 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 5,209 205.00 227.50 206.47

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 142,850 206.26 234.50 213.97 168 1 Round, top inside round 18 96,776 205.00 215.60 210.16 168 3 Round, top inside round 12 22,409 215.00 228.00 222.08 169 5 Round, top inside, denuded 4 5,604 251.00 264.00 253.44

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 34 300,849 203.00 226.00 209.56 171C 3 Round, eye of round (IM) 23 47,045 221.60 250.64 235.57 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 21,039 499.92 540.00 513.14 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 8,255 430.00 460.15 438.36 180 3 Loin, strip, bnls, 0x1 20 49,488 490.00 532.02 511.98 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 18 60,822 300.00 345.00 316.37 185A 4 Loin, bottom sirloin, flap 19 123,730 347.00 377.50 362.98 185B 1 Loin, ball-tip, bnls, heavy 5 9,458 228.88 240.00 232.47 185C 1 Loin, sirloin, tri-tip (IM) 6 18,966 255.29 292.50 266.84 185D 4 Loin, tri-tip, pld (IM) 8 114,899 350.20 379.00 375.90 189A 4 Loin, tndrloin, trmd, heavy 9 19,112 1200.00 1330.00 1258.06 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 9 17,974 338.00 374.50 352.64 ------------------------------------------------------------------------------- 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 6 9,348 486.67 546.00 495.39 112A 3 Rib, ribeye, bnls, light 9 13,753 519.40 576.00 547.01 112A 3 Rib, ribeye, bnls, heavy 12 22,954 504.00 565.50 528.68 113C 1 Chuck, semi-bnls, neck/off 4 10,747 198.88 220.50 202.74 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 7 45,272 211.00 217.00 212.77 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 9,699 240.00 252.71 244.36 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 72,732 223.00 240.50 226.21 116B 1 Chuck, chuck tender (IM) 7 7,736 214.49 232.50 227.55

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 99,679 202.50 226.00 204.20 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 14 72,879 214.20 265.00 226.95 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 6 8,796 213.00 217.50 216.00 168 1 Round, top inside round 8 78,582 205.00 217.00 209.86 168 3 Round, top inside round 17 83,922 216.00 228.00 219.33 169 5 Round, top inside, denuded 4 11,035 255.00 260.50 256.46

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 14,146 194.70 220.00 200.89 171B 3 Round, outside round 17 139,786 203.00 216.00 204.64 171C 3 Round, eye of round (IM) 7 16,259 228.88 255.50 238.43 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 5 22,269 348.15 394.50 350.87 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 7 82,566 334.78 391.00 352.91 184 1 Loin, top butt, bnls, heavy 6 29,257 225.00 260.22 245.28 184 3 Loin, top butt, boneless 15 201,642 250.00 280.50 258.66 185A 4 Loin, bottom sirloin, flap 7 36,652 346.84 365.00 353.49 185B 1 Loin, ball-tip, bnls, heavy 10 60,377 223.50 231.00 225.96 185C 1 Loin, sirloin, tri-tip (IM) 6 61,207 256.00 265.00 258.31 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 7 14,338 794.00 875.50 836.49 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 12,204 331.84 390.50 348.01 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 7,173 96.49 125.00 115.70 121D 4 Plate, Inside Skirt (IM) 13 22,733 309.00 335.00 320.67 121C 4 Plate, Outside Skirt (IM) 31 82,831 450.00 490.24 463.55 121E 6 Outside Skirt, pld (IM) 3 6,063 600.00 640.00 606.67

Cap, Wedge Meat & (IM) Lean 26 102,262 245.00 269.20 253.91

Pectoral Meat 14 35,084 249.55 277.80 253.76 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 260,899 141.00 163.50 144.08 Ground Beef 75% 0 0 Ground Beef 81% 55 564,937 165.00 221.00 170.30 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 6 3,805 246.50 263.50 259.51 Ground Beef Chuck 80% 13 55,303 170.00 189.00 185.30 Ground Beef Round 85% 5 13,426 200.70 218.00 207.90 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% 4 45,268 189.51 199.00 197.64 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 7 203,687 73.00 81.00 75.08 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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.


Later, Baby
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