Bloomberg News

USDA Boxed Beef Cutout Closing Prices for December 3

December 03, 2012

December 3 (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: 195.32 174.59 Change from prior day: 0.29 0.39 ------------------------------------------------------------------------------- Choice/Select spread: 20.73

Total Load Count (Cuts, Trimmings, Grids): 141 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 338.73 257.60 Primal Chuck 154.50 154.93 Primal Round 161.54 160.91 Primal Loin 264.78 210.60 Primal Brisket 134.61 131.30 Primal Short Plate 126.66 130.56 Primal Flank 96.07 90.80 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 11/30 66 54 21 26 167 195.03 174.20 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.65 174.73 -------------------------------------------------------------------------------- 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 61.18 loads 2,447,291 pounds Select Cuts 45.18 loads 1,807,111 pounds Trimmings 5.87 loads 234,789 pounds Ground Beef 28.61 load 1,144,577 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 27 100,150 678.00 783.00 708.14 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 23 44,746 762.00 826.25 779.53 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 23,207 199.00 210.00 205.26 114A 3 Chuck, shoulder clod, trmd 21 138,159 200.00 232.00 213.24 114D 3 Chuck, clod, top blade 12 15,754 273.00 288.01 280.77 114E 3 Chuck, clod, arm roast 15 26,322 248.25 278.00 261.44 114F 5 Chuck, clod tender (IM) 5 4,100 370.00 392.00 375.51 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 174,472 215.00 247.00 228.61 116B 1 Chuck, chuck tender (IM) 11 42,888 218.40 232.00 228.32

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 81,040 205.00 217.60 209.39 120A 3 Brisket, point/off, bnls 11 8,843 345.00 374.50 356.31 123A 3 Short Plate, short rib 24 39,079 339.00 398.00 357.58 130 4 Chuck, short rib 11 22,789 248.60 287.00 271.30 160 1 Round, bone-in 5 12,361 200.00 216.00 201.68 161 1 Round, boneless 4 3,195 214.00 224.25 218.11

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 220,582 200.00 233.00 210.63 168 1 Round, top inside round 15 75,965 203.00 215.00 209.85 168 3 Round, top inside round 18 86,599 213.59 248.00 222.77 169 5 Round, top inside, denuded 21 83,522 247.50 264.00 250.83

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,781 187.90 198.00 195.85 171B 3 Round, outside round 28 124,929 204.49 235.00 209.21 171C 3 Round, eye of round (IM) 31 60,931 234.00 247.00 241.75 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 48,391 505.00 550.00 515.46 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 11 46,616 426.00 483.00 433.32 180 3 Loin, strip, bnls, 0x1 53 280,930 457.00 539.50 489.79 184 1 Loin, top butt, bnls, heavy 4 3,804 290.00 312.00 307.04 184 3 Loin, top butt, boneless 14 92,131 305.00 320.00 314.73 185A 4 Loin, bottom sirloin, flap 11 27,651 363.00 375.00 368.07 185B 1 Loin, ball-tip, bnls, heavy 19 100,255 224.00 245.00 231.69 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 7 2,940 366.00 386.00 371.68 189A 4 Loin, tndrloin, trmd, heavy 25 80,496 1167.00 1326.00 1213.17 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 16 11,772 349.00 413.00 389.45 ------------------------------------------------------------------------------- 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 15 39,247 498.00 539.59 529.35 112A 3 Rib, ribeye, bnls, light 3 2,842 500.00 575.00 514.90 112A 3 Rib, ribeye, bnls, heavy 25 33,212 500.00 570.00 520.14 113C 1 Chuck, semi-bnls, neck/off 6 14,312 205.00 218.00 206.87 114 1 Chuck, shoulder clod 15 162,830 192.87 215.80 198.11 114A 3 Chuck, shoulder clod, trmd 15 102,842 207.69 230.42 213.22 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 12,028 240.00 330.00 247.56 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 133,902 209.00 251.00 226.62 116B 1 Chuck, chuck tender (IM) 8 30,879 220.00 233.00 223.20

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 36,607 205.00 220.18 209.16 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 13,975 290.00 371.00 323.05 130 4 Chuck, short rib 10 13,197 215.00 281.00 252.63 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 42,479 200.00 222.94 205.55 168 1 Round, top inside round 8 27,314 203.74 225.18 212.47 168 3 Round, top inside round 9 29,188 210.88 230.25 220.08 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 3,810 175.00 220.00 196.64 171B 3 Round, outside round 14 75,459 200.40 230.00 208.97 171C 3 Round, eye of round (IM) 9 23,934 230.00 255.94 238.11 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 19 72,491 355.00 410.00 362.22 175 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 22 37,680 359.81 407.25 377.55 184 1 Loin, top butt, bnls, heavy 6 69,081 240.00 255.00 248.23 184 3 Loin, top butt, boneless 13 79,885 244.00 282.00 259.30 185A 4 Loin, bottom sirloin, flap 8 128,747 348.59 362.94 354.79 185B 1 Loin, ball-tip, bnls, heavy 15 104,688 207.97 241.00 220.75 185C 1 Loin, sirloin, tri-tip (IM) 4 2,432 247.00 270.00 252.27 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 29,420 787.40 877.25 818.29 191A 4 Loin, butt tender, trimmed 8 18,719 850.00 899.00 864.30 193 4 Flank, flank steak (IM) 5 8,960 320.00 348.57 326.24 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 20 154,891 86.00 129.61 89.44 121D 4 Plate, Inside Skirt (IM) 33 99,233 311.30 350.00 324.54 121C 4 Plate, Outside Skirt (IM) 20 37,417 444.17 493.00 456.95 121E 6 Outside Skirt, pld (IM) 5 12,684 590.00 647.20 592.91

Cap, Wedge Meat & (IM) Lean 29 205,920 242.40 267.00 253.10

Pectoral Meat 21 62,041 255.00 277.80 260.45 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 272,735 131.38 150.00 141.52 Ground Beef 75% Ground Beef 81% 21 154,142 160.00 207.58 167.58 Ground Beef 85% Ground Beef 90% Ground Beef 93% 5 16,457 240.47 265.25 246.69 Ground Beef Chuck 80% 21 290,501 170.00 191.80 176.78 Ground Beef Round 85% 13 53,369 202.00 230.00 209.78 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% 13 211,092 180.00 225.00 195.33 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 9 191,739 75.00 79.54 76.93 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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