Bloomberg News

USDA Boxed Beef Cutout Closing Prices for November 30

November 30, 2012

November 30 (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: 195.03 174.20 Change from prior day: (1.00) (0.70) ------------------------------------------------------------------------------- Choice/Select spread: 20.83

Total Load Count (Cuts, Trimmings, Grids): 167 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 335.04 250.94 Primal Chuck 155.17 157.39 Primal Round 161.23 160.88 Primal Loin 265.50 208.90 Primal Brisket 133.51 131.14 Primal Short Plate 126.61 130.54 Primal Flank 93.25 91.25 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/29 71 62 7 33 173 196.03 174.90 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.91 174.73 -------------------------------------------------------------------------------- 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 66.35 loads 2,654,142 pounds Select Cuts 53.85 loads 2,153,819 pounds Trimmings 20.94 loads 837,633 pounds Ground Beef 26.06 load 1,042,228 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 19 35,321 675.00 783.00 717.81 112A 3 Rib, ribeye, bnls, light 3 1,656 802.86 814.50 804.85 112A 3 Rib, ribeye, bnls, heavy 16 30,792 751.00 826.84 792.46 113C 1 Chuck, semi-bnls, neck/off 4 3,458 196.00 215.00 213.55 114 1 Chuck, shoulder clod 10 56,039 185.00 209.89 200.44 114A 3 Chuck, shoulder clod, trmd 19 70,503 205.96 231.00 213.61 114D 3 Chuck, clod, top blade 6 10,063 270.00 287.50 278.70 114E 3 Chuck, clod, arm roast 6 9,319 249.70 279.80 266.30 114F 5 Chuck, clod tender (IM) 7 6,699 290.00 370.47 339.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 163,123 220.00 250.00 230.49 116B 1 Chuck, chuck tender (IM) 19 37,468 216.39 235.00 229.40

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 28 167,597 199.00 225.00 207.05 120A 3 Brisket, point/off, bnls 7 3,262 354.50 377.00 361.74 123A 3 Short Plate, short rib 10 18,368 340.00 376.00 350.72 130 4 Chuck, short rib 7 25,020 246.00 280.74 259.59 160 1 Round, bone-in 5 4,855 201.50 231.00 209.65 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 41 215,531 200.40 234.50 210.68 168 1 Round, top inside round 16 83,825 205.00 220.00 209.78 168 3 Round, top inside round 27 178,815 211.00 230.00 217.13 169 5 Round, top inside, denuded 10 21,491 240.00 262.00 249.58

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 4,635 195.00 216.00 206.88 171B 3 Round, outside round 56 461,250 200.00 229.50 206.44 171C 3 Round, eye of round (IM) 27 49,721 228.00 255.00 245.79 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 26,554 494.15 550.30 519.58 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 9 19,674 430.00 440.00 436.15 180 3 Loin, strip, bnls, 0x1 22 156,876 475.00 539.50 483.72 184 1 Loin, top butt, bnls, heavy 17 392,823 294.00 315.88 294.16 184 3 Loin, top butt, boneless 17 52,295 300.00 328.00 317.23 185A 4 Loin, bottom sirloin, flap 18 40,715 354.97 406.00 369.27 185B 1 Loin, ball-tip, bnls, heavy 7 14,149 222.50 240.00 235.41 185C 1 Loin, sirloin, tri-tip (IM) 9 39,722 250.00 280.00 259.84 185D 4 Loin, tri-tip, pld (IM) 7 9,907 355.50 415.50 373.68 189A 4 Loin, tndrloin, trmd, heavy 8 17,327 1169.00 1275.00 1215.88 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 15,467 345.96 400.00 376.92 ------------------------------------------------------------------------------- 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 13 31,245 485.50 546.00 517.48 112A 3 Rib, ribeye, bnls, light 7 20,084 500.00 582.00 536.95 112A 3 Rib, ribeye, bnls, heavy 18 34,929 489.00 575.00 519.95 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 30,290 196.00 211.71 200.82 114A 3 Chuck, shoulder clod, trmd 10 37,794 210.00 225.00 213.40 114D 3 Chuck, clod, top blade 0 0 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 22 56,227 219.13 244.60 226.87 116B 1 Chuck, chuck tender (IM) 6 5,481 220.00 232.00 224.99

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 12 126,600 195.00 219.50 199.41 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 8 39,674 280.00 366.00 296.13 130 4 Chuck, short rib 5 39,990 246.00 268.00 248.79 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 28,134 200.40 225.00 213.07 168 1 Round, top inside round 13 72,307 198.00 220.50 209.38 168 3 Round, top inside round 11 76,665 210.88 225.00 216.25 169 5 Round, top inside, denuded 7 11,124 243.00 260.50 251.09

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 42,193 203.00 220.00 209.07 171B 3 Round, outside round 19 122,349 205.00 224.20 209.30 171C 3 Round, eye of round (IM) 7 39,005 218.00 238.85 232.96 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 38,697 345.90 431.00 361.38 175 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 43,578 370.00 400.00 374.70 184 1 Loin, top butt, bnls, heavy 10 45,484 240.00 260.00 244.17 184 3 Loin, top butt, boneless 17 229,533 250.00 275.00 254.68 185A 4 Loin, bottom sirloin, flap 17 218,148 344.00 362.00 349.25 185B 1 Loin, ball-tip, bnls, heavy 16 171,800 212.00 245.00 221.38 185C 1 Loin, sirloin, tri-tip (IM) 8 41,939 235.00 265.00 257.14 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 255,310 787.40 874.65 791.03 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 23,923 325.00 355.00 353.40 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 14,382 75.00 125.00 83.94 121D 4 Plate, Inside Skirt (IM) 21 47,182 306.00 335.00 321.17 121C 4 Plate, Outside Skirt (IM) 19 64,365 441.02 490.07 450.05 121E 6 Outside Skirt, pld (IM) 3 2,615 630.50 679.00 644.34

Cap, Wedge Meat & (IM) Lean 42 200,319 217.00 272.00 249.66

Pectoral Meat 24 81,872 237.40 273.00 251.81 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 27 331,652 137.00 166.50 142.61 Ground Beef 75% Ground Beef 81% 31 196,353 165.00 205.00 174.74 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 5 5,683 245.00 263.50 252.80 Ground Beef Chuck 80% 17 272,859 174.75 192.00 182.52 Ground Beef Round 85% 5 13,613 202.00 230.00 206.75 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 4 43,651 186.60 195.25 194.38 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 17 586,943 76.00 79.34 76.92 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.


We Almost Lost the Nasdaq
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