Bloomberg News

USDA Boxed Beef Cutout Midday Prices for December 5

December 05, 2012

December 5 (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: 194.60 175.54 Change from prior day: (0.45) (0.98) ------------------------------------------------------------------------------- Choice/Select spread: 19.06

Total Load Count (Cuts, Trimmings, Grids): 162 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 337.11 260.89 Primal Chuck 153.18 155.45 Primal Round 162.14 161.60 Primal Loin 264.70 211.35 Primal Brisket 134.30 134.95 Primal Short Plate 124.89 129.49 Primal Flank 92.58 91.00 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/04 57 58 12 32 159 195.05 176.52 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.43 175.19 -------------------------------------------------------------------------------- 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 59.28 loads 2,371,212 pounds Select Cuts 30.35 loads 1,213,854 pounds Trimmings 40.94 loads 1,637,703 pounds Ground Beef 31.50 load 1,260,012 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 34 23,810 690.00 801.25 729.44 112A 3 Rib, ribeye, bnls, light 4 4,259 799.00 850.00 841.55 112A 3 Rib, ribeye, bnls, heavy 57 58,074 751.00 825.00 789.63 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 32 55,379 207.00 220.00 212.04 114D 3 Chuck, clod, top blade 12 48,133 263.54 286.00 266.09 114E 3 Chuck, clod, arm roast 9 16,008 240.55 267.14 249.69 114F 5 Chuck, clod tender (IM) 7 4,348 360.00 370.65 360.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 69 657,780 220.00 238.00 221.04 116B 1 Chuck, chuck tender (IM) 20 24,933 220.00 234.00 228.56

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 54 38,258 199.75 226.00 211.15 120A 3 Brisket, point/off, bnls 18 29,814 347.00 360.00 351.50 123A 3 Short Plate, short rib 33 43,515 306.25 355.00 339.43 130 4 Chuck, short rib 45 28,306 242.00 281.00 256.84 160 1 Round, bone-in 6 6,977 200.00 210.00 206.32 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 77 273,918 200.00 229.50 206.90 168 1 Round, top inside round 58 95,900 203.00 217.00 211.50 168 3 Round, top inside round 26 241,072 216.50 229.50 218.60 169 5 Round, top inside, denuded 18 38,783 246.00 260.65 257.65

3 Round, top inside, side off 170 1 Round, bottom gooseneck 10 7,198 196.50 220.00 206.82 171B 3 Round, outside round 41 86,099 200.00 229.50 210.53 171C 3 Round, eye of round (IM) 41 64,095 228.00 255.04 237.39 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 62,988 470.00 534.50 509.32 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 16 8,957 430.00 464.00 446.48 180 3 Loin, strip, bnls, 0x1 49 50,507 486.00 524.00 501.75 184 1 Loin, top butt, bnls, heavy 20 12,742 305.00 306.00 305.32 184 3 Loin, top butt, boneless 33 61,061 305.00 322.00 308.56 185A 4 Loin, bottom sirloin, flap 35 102,576 347.00 371.00 366.47 185B 1 Loin, ball-tip, bnls, heavy 25 38,906 230.00 240.00 235.99 185C 1 Loin, sirloin, tri-tip (IM) 15 21,495 260.12 285.00 269.12 185D 4 Loin, tri-tip, pld (IM) 12 7,141 354.00 379.00 374.55 189A 4 Loin, tndrloin, trmd, heavy 61 47,794 1187.00 1320.50 1236.57 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 14 7,011 361.50 410.00 391.16 ------------------------------------------------------------------------------- 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 17 30,671 509.00 546.00 533.84 112A 3 Rib, ribeye, bnls, light 11 10,555 569.00 584.00 575.49 112A 3 Rib, ribeye, bnls, heavy 25 46,588 524.15 575.00 549.33 113C 1 Chuck, semi-bnls, neck/off 22 32,449 200.00 215.25 209.21 114 1 Chuck, shoulder clod 4 7,501 205.00 210.00 205.59 114A 3 Chuck, shoulder clod, trmd 18 64,784 206.00 216.00 212.21 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 16 9,711 240.00 310.00 284.39 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 70,501 220.25 244.00 228.66 116B 1 Chuck, chuck tender (IM) 20 29,849 216.50 232.00 222.10

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 45,919 204.50 219.80 210.81 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 19,121 277.20 301.13 284.24 130 4 Chuck, short rib 16 21,633 242.00 265.00 250.74 160 1 Round, bone-in 161 1 Round, boneless 6 5,149 195.50 214.00 213.77

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 29 52,078 200.00 234.00 207.49 168 1 Round, top inside round 24 50,294 202.75 216.80 210.73 168 3 Round, top inside round 22 39,694 210.00 225.00 218.53 169 5 Round, top inside, denuded 7 6,085 249.00 258.00 250.05

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 33,540 193.97 220.00 196.79 171B 3 Round, outside round 35 89,433 200.00 229.00 208.01 171C 3 Round, eye of round (IM) 19 30,451 230.00 250.00 232.91 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 29 84,910 342.12 408.30 349.76 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 20 21,096 376.00 400.00 380.69 184 1 Loin, top butt, bnls, heavy 21 33,541 240.00 258.30 245.65 184 3 Loin, top butt, boneless 35 84,962 253.20 284.00 257.75 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 16 20,549 221.74 236.50 227.20 185C 1 Loin, sirloin, tri-tip (IM) 9 2,718 262.00 285.00 268.76 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 33 88,406 802.00 830.00 813.96 191A 4 Loin, butt tender, trimmed 6 17,200 838.00 940.00 841.36 193 4 Flank, flank steak (IM) 6 2,130 369.00 405.00 388.31 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 20,751 95.61 125.15 99.66 121D 4 Plate, Inside Skirt (IM) 17 18,849 317.50 341.00 325.89 121C 4 Plate, Outside Skirt (IM) 24 32,519 445.00 483.13 461.76 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 46 85,341 245.00 268.00 254.82

Pectoral Meat 28 38,826 249.55 274.50 261.17 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 75 266,210 135.19 169.00 147.13 Ground Beef 75% Ground Beef 81% 77 318,834 170.00 209.50 175.56 Ground Beef 85% Ground Beef 90% Ground Beef 93% 32 83,194 246.00 259.00 253.47 Ground Beef Chuck 80% 52 229,188 171.80 197.00 180.10 Ground Beef Round 85% 35 131,773 210.00 223.16 217.56 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% 3 51,360 194.00 197.00 196.59 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 30 1,119,003 62.63 79.00 66.37 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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