Bloomberg News

USDA Boxed Beef Cutout Closing Prices for December 4

December 04, 2012

December 4 (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: 195.05 176.52 Change from prior day: (0.27) 1.93 ------------------------------------------------------------------------------- Choice/Select spread: 18.53

Total Load Count (Cuts, Trimmings, Grids): 159 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 339.52 261.82 Primal Chuck 154.02 153.86 Primal Round 161.77 160.80 Primal Loin 263.44 217.92 Primal Brisket 135.01 135.49 Primal Short Plate 127.15 131.04 Primal Flank 94.86 90.85 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/03 61 45 6 29 141 195.32 174.59 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.49 174.84 -------------------------------------------------------------------------------- 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 56.58 loads 2,263,341 pounds Select Cuts 57.84 loads 2,313,569 pounds Trimmings 11.82 loads 472,744 pounds Ground Beef 32.44 load 1,297,751 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 23 88,692 690.70 783.00 708.96 112A 3 Rib, ribeye, bnls, light 9 15,940 807.00 851.50 839.13 112A 3 Rib, ribeye, bnls, heavy 26 27,538 762.65 825.00 790.46 113C 1 Chuck, semi-bnls, neck/off 5 5,110 207.00 210.50 207.87 114 1 Chuck, shoulder clod 15 31,323 198.48 210.00 202.49 114A 3 Chuck, shoulder clod, trmd 32 151,876 209.00 225.59 214.23 114D 3 Chuck, clod, top blade 8 16,162 250.00 285.00 272.98 114E 3 Chuck, clod, arm roast 11 73,859 250.00 278.00 260.64 114F 5 Chuck, clod tender (IM) 6 6,841 295.00 365.00 310.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 124,796 220.00 242.84 230.62 116B 1 Chuck, chuck tender (IM) 24 63,206 214.00 237.00 222.94

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 67,100 192.90 224.00 207.48 120A 3 Brisket, point/off, bnls 8 4,932 345.00 376.00 350.69 123A 3 Short Plate, short rib 19 29,075 249.37 375.00 314.99 130 4 Chuck, short rib 23 36,007 250.00 284.00 271.26 160 1 Round, bone-in 8 15,769 202.00 227.50 211.55 161 1 Round, boneless 6 4,217 213.00 224.25 216.42

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 37 270,831 200.00 234.23 205.96 168 1 Round, top inside round 31 99,711 197.97 217.89 210.13 168 3 Round, top inside round 29 185,416 213.00 230.00 218.49 169 5 Round, top inside, denuded 9 20,197 250.00 287.00 262.72

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 13,074 200.00 211.00 201.86 171B 3 Round, outside round 43 175,114 198.00 227.00 206.54 171C 3 Round, eye of round (IM) 33 65,873 223.00 262.75 240.43 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 28,521 491.00 535.00 508.11 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 3,525 430.50 460.00 456.42 180 3 Loin, strip, bnls, 0x1 32 28,643 474.00 537.65 499.43 184 1 Loin, top butt, bnls, heavy 8 9,007 290.00 310.00 302.71 184 3 Loin, top butt, boneless 36 159,545 285.00 323.30 305.71 185A 4 Loin, bottom sirloin, flap 16 31,865 350.00 375.00 366.81 185B 1 Loin, ball-tip, bnls, heavy 17 53,625 224.00 252.00 229.60 185C 1 Loin, sirloin, tri-tip (IM) 19 103,619 254.48 283.25 261.18 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 30,830 1197.00 1278.25 1238.92 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 25 22,301 354.00 404.50 365.50 ------------------------------------------------------------------------------- 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 19 46,857 484.00 537.00 524.61 112A 3 Rib, ribeye, bnls, light 5 17,784 523.65 582.00 562.56 112A 3 Rib, ribeye, bnls, heavy 19 19,790 519.00 580.54 531.57 113C 1 Chuck, semi-bnls, neck/off 10 29,799 202.00 210.50 205.13 114 1 Chuck, shoulder clod 5 13,028 201.34 206.00 202.96 114A 3 Chuck, shoulder clod, trmd 18 75,891 209.00 221.74 213.28 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 5,647 236.00 252.00 244.29 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 189,278 221.10 232.15 225.22 116B 1 Chuck, chuck tender (IM) 16 24,036 218.00 232.00 225.79

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 73,987 205.00 220.59 209.56 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 14,646 249.37 365.00 286.02 130 4 Chuck, short rib 13 30,095 244.00 270.00 260.53 160 1 Round, bone-in 161 1 Round, boneless 4 7,736 207.00 223.25 216.70

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 142,169 200.00 219.74 206.90 168 1 Round, top inside round 13 21,124 195.00 220.50 208.38 168 3 Round, top inside round 21 192,433 216.00 224.00 218.02 169 5 Round, top inside, denuded 4 32,593 254.00 265.59 254.55

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 9,406 187.00 208.00 195.78 171B 3 Round, outside round 20 148,035 198.00 217.14 207.46 171C 3 Round, eye of round (IM) 18 56,626 225.00 250.00 231.41 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 41,970 349.63 434.00 370.90 175 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 36 104,002 351.00 408.00 383.10 184 1 Loin, top butt, bnls, heavy 10 221,076 240.00 255.00 243.11 184 3 Loin, top butt, boneless 19 61,431 244.00 278.00 262.95 185A 4 Loin, bottom sirloin, flap 18 184,252 345.00 368.00 347.60 185B 1 Loin, ball-tip, bnls, heavy 11 38,109 215.00 231.00 224.72 185C 1 Loin, sirloin, tri-tip (IM) 17 115,601 245.00 270.00 261.26 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 28 46,766 800.00 1026.00 846.28 191A 4 Loin, butt tender, trimmed 3 4,971 938.75 940.00 939.92 193 4 Flank, flank steak (IM) 14 16,169 330.00 375.50 357.11 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 21,226 82.41 129.61 91.20 121D 4 Plate, Inside Skirt (IM) 30 71,609 315.00 357.00 326.80 121C 4 Plate, Outside Skirt (IM) 16 33,412 424.08 488.00 454.55 121E 6 Outside Skirt, pld (IM) 4 3,051 579.75 675.00 611.70

Cap, Wedge Meat & (IM) Lean 29 135,333 242.40 265.00 250.79

Pectoral Meat 47 128,699 244.00 287.00 251.87 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 33 364,528 131.90 174.25 138.87 Ground Beef 75% Ground Beef 81% 45 259,803 167.00 212.65 181.16 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 26 180,003 245.00 266.50 246.29 Ground Beef Chuck 80% 12 45,078 167.00 199.37 179.96 Ground Beef Round 85% 11 19,504 202.00 230.00 217.16 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% 20 161,937 185.40 200.50 196.48 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 24 467,494 72.00 81.00 77.06 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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