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USDA Boxed Beef Cutout Midday 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 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: 195.13 175.48 Change from prior day: (0.19) 0.89 ------------------------------------------------------------------------------- Choice/Select spread: 19.65

Total Load Count (Cuts, Trimmings, Grids): 84 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 339.55 262.24 Primal Chuck 153.79 152.91 Primal Round 162.44 161.56 Primal Loin 263.55 213.52 Primal Brisket 135.04 135.26 Primal Short Plate 126.91 130.85 Primal Flank 94.64 90.41 -------------------------------------------------------------------------------- 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 27.91 loads 1,116,260 pounds Select Cuts 23.63 loads 945,015 pounds Trimmings 8.50 loads 339,970 pounds Ground Beef 24.31 load 972,454 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 16 82,574 690.70 779.00 705.56 112A 3 Rib, ribeye, bnls, light 5 14,141 813.00 850.00 840.11 112A 3 Rib, ribeye, bnls, heavy 16 14,595 762.65 825.00 791.18 113C 1 Chuck, semi-bnls, neck/off 3 4,647 207.00 210.00 207.68 114 1 Chuck, shoulder clod 7 13,801 198.48 210.00 200.99 114A 3 Chuck, shoulder clod, trmd 22 106,025 209.00 225.59 214.01 114D 3 Chuck, clod, top blade 4 5,717 273.00 285.00 278.82 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 5,125 295.00 315.00 302.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 81,518 224.00 242.84 233.10 116B 1 Chuck, chuck tender (IM) 14 41,341 214.00 237.00 222.00

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 13,587 192.90 220.59 205.33 120A 3 Brisket, point/off, bnls 3 1,489 330.17 351.28 344.59 123A 3 Short Plate, short rib 12 24,159 249.37 370.00 305.75 130 4 Chuck, short rib 15 24,118 250.00 283.00 269.65 160 1 Round, bone-in 7 15,395 202.00 227.50 211.64 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 15 100,086 208.00 219.00 211.17 168 1 Round, top inside round 21 73,927 197.97 217.28 212.19 168 3 Round, top inside round 11 54,995 213.00 223.00 218.96 169 5 Round, top inside, denuded 4 3,762 250.00 264.00 253.92

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 12,677 201.00 202.00 201.87 171B 3 Round, outside round 26 82,390 205.59 227.00 209.94 171C 3 Round, eye of round (IM) 15 32,856 223.00 255.00 233.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 25,894 491.00 535.00 506.81 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 13 11,895 474.00 512.00 493.01 184 1 Loin, top butt, bnls, heavy 7 8,164 290.00 308.66 301.96 184 3 Loin, top butt, boneless 8 11,653 285.00 316.00 309.08 185A 4 Loin, bottom sirloin, flap 9 20,082 354.00 375.00 366.37 185B 1 Loin, ball-tip, bnls, heavy 8 22,552 224.00 235.00 226.66 185C 1 Loin, sirloin, tri-tip (IM) 6 43,826 254.48 275.00 256.26 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 27,018 1197.00 1275.00 1234.72 191A 4 Loin, butt tender, trimmed 4 1,066 1114.00 1219.00 1131.06 193 4 Flank, flank steak (IM) 18 19,457 354.00 400.00 363.61 ------------------------------------------------------------------------------- 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 10 37,061 484.00 537.00 524.61 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 11 13,633 519.00 580.54 533.06 113C 1 Chuck, semi-bnls, neck/off 8 22,770 202.00 208.50 204.57 114 1 Chuck, shoulder clod 4 12,822 201.34 206.00 202.91 114A 3 Chuck, shoulder clod, trmd 15 70,496 209.00 221.74 213.35 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 2,889 241.00 249.00 247.41 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 81,429 225.00 232.00 227.34 116B 1 Chuck, chuck tender (IM) 8 11,842 218.00 232.00 225.25

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 4,030 205.00 220.59 209.62 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 11,649 249.37 289.22 266.55 130 4 Chuck, short rib 5 8,932 244.00 264.74 249.93 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 14 52,220 210.00 219.74 215.09 168 1 Round, top inside round 6 9,203 195.00 218.75 206.83 168 3 Round, top inside round 6 17,934 216.00 223.00 220.64 169 5 Round, top inside, denuded 3 31,313 254.00 265.59 254.49

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 9,255 187.00 208.00 195.62 171B 3 Round, outside round 8 44,785 198.73 216.28 208.13 171C 3 Round, eye of round (IM) 11 49,971 225.00 250.00 230.56 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 9,297 399.75 434.00 409.40 175 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 18 62,351 351.00 406.11 384.74 184 1 Loin, top butt, bnls, heavy 3 3,176 250.00 255.00 252.15 184 3 Loin, top butt, boneless 11 44,946 244.00 275.00 264.36 185A 4 Loin, bottom sirloin, flap 8 30,335 345.00 368.00 349.94 185B 1 Loin, ball-tip, bnls, heavy 6 30,131 215.00 231.00 224.00 185C 1 Loin, sirloin, tri-tip (IM) 12 92,762 245.00 265.00 259.77 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 24,488 800.00 890.59 829.44 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 13,050 330.00 368.00 356.49 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 4,879 99.50 129.61 120.47 121D 4 Plate, Inside Skirt (IM) 17 57,402 315.00 357.00 326.84 121C 4 Plate, Outside Skirt (IM) 9 22,854 425.00 488.00 452.07 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 13 36,000 242.40 260.30 249.99

Pectoral Meat 18 29,993 244.00 275.59 253.75 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 229,028 131.90 174.25 136.11 Ground Beef 75% 0 0 Ground Beef 81% 22 200,153 174.00 212.25 181.45 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 19 171,642 245.00 260.28 245.79 Ground Beef Chuck 80% 3 14,821 177.52 185.54 179.24 Ground Beef Round 85% 4 3,400 210.17 230.00 212.60 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% 13 111,677 186.60 200.50 197.13 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 14 334,720 72.00 81.00 76.32 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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