Bloomberg News

USDA Boxed Beef Cutout Closing Prices for December 7

December 07, 2012

December 7 (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: 192.95 172.39 Change from prior day: (1.18) (1.31) ------------------------------------------------------------------------------- Choice/Select spread: 20.57

Total Load Count (Cuts, Trimmings, Grids): 150 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 332.07 251.75 Primal Chuck 152.50 151.11 Primal Round 160.36 159.06 Primal Loin 261.88 210.07 Primal Brisket 132.44 131.37 Primal Short Plate 126.33 130.31 Primal Flank 95.85 94.63 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/06 88 54 11 50 202 194.13 173.70 12/05 90 62 43 51 247 194.89 174.83 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.88 174.77 -------------------------------------------------------------------------------- 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 65.62 loads 2,624,665 pounds Select Cuts 49.47 loads 1,978,605 pounds Trimmings 5.39 loads 215,790 pounds Ground Beef 29.79 load 1,191,542 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 20 58,952 681.86 783.00 697.81 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 30 106,773 740.00 827.00 764.64 113C 1 Chuck, semi-bnls, neck/off 6 26,071 205.00 222.00 209.72 114 1 Chuck, shoulder clod 9 45,734 196.00 207.00 199.16 114A 3 Chuck, shoulder clod, trmd 42 227,208 204.00 236.00 212.03 114D 3 Chuck, clod, top blade 6 6,273 274.70 289.80 283.80 114E 3 Chuck, clod, arm roast 9 3,699 261.61 279.80 272.02 114F 5 Chuck, clod tender (IM) 9 15,769 290.00 368.80 303.12 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 143,314 217.00 244.00 228.57 116B 1 Chuck, chuck tender (IM) 25 57,370 209.75 231.50 220.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 44 335,170 201.45 223.00 203.99 120A 3 Brisket, point/off, bnls 6 3,648 345.00 377.00 355.03 123A 3 Short Plate, short rib 10 22,850 326.33 383.00 345.87 130 4 Chuck, short rib 15 29,244 236.62 287.00 264.27 160 1 Round, bone-in 3 13,022 209.00 226.00 211.33 161 1 Round, boneless 4 4,327 212.00 219.89 216.43

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 176,749 201.00 230.00 212.76 168 1 Round, top inside round 14 45,273 205.00 215.00 209.85 168 3 Round, top inside round 22 152,884 214.00 239.00 217.83 169 5 Round, top inside, denuded 15 17,390 245.00 264.00 258.52

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 27,917 185.00 220.00 196.19 171B 3 Round, outside round 50 309,830 199.50 229.50 202.06 171C 3 Round, eye of round (IM) 19 91,114 223.00 255.00 237.48 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 40,221 489.13 532.00 509.53 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 16 32,429 427.00 459.00 435.22 180 3 Loin, strip, bnls, 0x1 36 131,321 461.86 528.00 480.97 184 1 Loin, top butt, bnls, heavy 6 2,762 294.00 312.00 306.80 184 3 Loin, top butt, boneless 15 61,298 310.00 325.50 313.68 185A 4 Loin, bottom sirloin, flap 23 59,350 350.00 386.00 367.15 185B 1 Loin, ball-tip, bnls, heavy 28 67,112 227.00 248.00 235.29 185C 1 Loin, sirloin, tri-tip (IM) 6 17,361 260.00 285.00 263.99 185D 4 Loin, tri-tip, pld (IM) 4 2,818 366.00 384.00 375.20 189A 4 Loin, tndrloin, trmd, heavy 25 115,519 1122.00 1292.00 1184.92 191A 4 Loin, butt tender, trimmed 3 5,678 1120.00 1127.44 1124.34 193 4 Flank, flank steak (IM) 12 12,306 380.00 410.00 398.51 ------------------------------------------------------------------------------- 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 11 52,980 429.75 545.00 458.00 112A 3 Rib, ribeye, bnls, light 8 6,042 520.00 592.18 545.17 112A 3 Rib, ribeye, bnls, heavy 15 9,712 506.59 581.04 551.95 113C 1 Chuck, semi-bnls, neck/off 8 16,215 205.00 233.00 212.11 114 1 Chuck, shoulder clod 5 38,167 195.00 205.00 198.16 114A 3 Chuck, shoulder clod, trmd 12 55,888 204.73 222.25 208.69 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 15,874 240.00 310.00 268.67 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 216,413 213.99 230.00 223.28 116B 1 Chuck, chuck tender (IM) 9 37,065 216.00 232.00 218.43

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 79,957 196.00 225.00 201.77 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 18,993 288.30 371.00 323.73 130 4 Chuck, short rib 7 8,231 201.62 279.00 250.40 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 103,778 195.00 213.00 204.15 168 1 Round, top inside round 10 40,882 204.30 220.50 206.07 168 3 Round, top inside round 13 42,175 210.00 228.00 217.83 169 5 Round, top inside, denuded 4 2,613 250.75 256.50 252.67

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 2,181 185.00 220.00 203.52 171B 3 Round, outside round 13 82,063 200.00 213.00 202.17 171C 3 Round, eye of round (IM) 12 13,342 227.50 253.00 235.63 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 74,518 355.00 386.00 365.65 175 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 19 303,985 374.00 405.00 383.95 184 1 Loin, top butt, bnls, heavy 9 21,693 230.00 264.00 245.67 184 3 Loin, top butt, boneless 11 58,991 254.60 280.00 256.17 185A 4 Loin, bottom sirloin, flap 8 22,390 340.00 375.00 349.12 185B 1 Loin, ball-tip, bnls, heavy 9 66,961 222.74 226.00 224.82 185C 1 Loin, sirloin, tri-tip (IM) 5 38,457 250.00 270.00 255.75 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 84,943 775.00 845.00 804.09 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 2,601 349.01 378.00 361.61 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 4,617 83.16 125.00 101.97 121D 4 Plate, Inside Skirt (IM) 27 86,321 316.00 353.00 329.08 121C 4 Plate, Outside Skirt (IM) 16 41,938 430.23 490.00 454.77 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 44 356,430 241.64 272.00 247.06

Pectoral Meat 22 51,351 243.00 273.80 253.11 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 27 470,092 127.00 166.50 130.63 Ground Beef 75% Ground Beef 81% 30 322,098 155.00 199.00 165.68 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 3 6,445 224.34 263.50 239.40 Ground Beef Chuck 80% 8 102,269 177.25 206.62 195.05 Ground Beef Round 85% 4 13,995 209.87 221.00 211.26 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% 8 47,477 184.60 195.86 193.16 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 8 215,790 75.00 79.00 76.39 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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