Bloomberg News

USDA Boxed Beef Cutout Closing Prices for December 10

December 10, 2012

December 10 (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: 194.05 172.93 Change from prior day: 1.10 0.54 ------------------------------------------------------------------------------- Choice/Select spread: 21.11

Total Load Count (Cuts, Trimmings, Grids): 150 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 335.27 254.39 Primal Chuck 153.81 151.38 Primal Round 161.58 158.73 Primal Loin 262.03 211.51 Primal Brisket 132.28 131.33 Primal Short Plate 126.58 130.61 Primal Flank 96.72 92.28 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/07 66 49 5 30 150 192.95 172.39 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.47 174.40 -------------------------------------------------------------------------------- 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 74.45 loads 2,978,063 pounds Select Cuts 47.46 loads 1,898,495 pounds Trimmings 10.43 loads 417,165 pounds Ground Beef 18.08 load 723,038 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 39 194,425 692.00 783.00 724.59 112A 3 Rib, ribeye, bnls, light 13 11,565 757.60 850.00 820.24 112A 3 Rib, ribeye, bnls, heavy 25 91,141 736.00 837.00 765.41 113C 1 Chuck, semi-bnls, neck/off 3 6,165 207.73 213.00 209.49 114 1 Chuck, shoulder clod 6 32,361 197.00 205.00 201.45 114A 3 Chuck, shoulder clod, trmd 16 25,355 211.50 220.00 214.06 114D 3 Chuck, clod, top blade 12 20,779 270.00 288.00 279.31 114E 3 Chuck, clod, arm roast 18 28,592 244.60 281.00 257.04 114F 5 Chuck, clod tender (IM) 9 9,409 290.00 360.00 320.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 30 181,868 217.60 233.33 225.53 116B 1 Chuck, chuck tender (IM) 16 48,813 218.00 234.52 222.05

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 95,198 201.00 222.00 207.15 120A 3 Brisket, point/off, bnls 18 17,439 346.00 378.00 351.17 123A 3 Short Plate, short rib 23 49,174 290.25 382.00 350.01 130 4 Chuck, short rib 20 24,728 250.00 287.00 265.25 160 1 Round, bone-in 4 2,055 199.50 210.00 206.89 161 1 Round, boneless 4 7,175 206.00 223.33 209.67

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 51 146,126 202.00 235.00 211.23 168 1 Round, top inside round 18 51,949 201.00 220.00 208.83 168 3 Round, top inside round 24 354,829 218.62 237.00 221.91 169 5 Round, top inside, denuded 27 122,133 246.00 260.00 254.94

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 4,877 197.00 206.00 200.00 171B 3 Round, outside round 48 248,910 200.00 239.60 213.98 171C 3 Round, eye of round (IM) 42 85,650 233.00 265.00 238.12 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 27 131,448 474.00 550.00 507.73 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 12,369 427.00 486.00 440.07 180 3 Loin, strip, bnls, 0x1 59 237,355 459.00 539.50 489.13 184 1 Loin, top butt, bnls, heavy 6 5,324 294.00 314.00 307.77 184 3 Loin, top butt, boneless 34 151,987 305.00 335.00 312.52 185A 4 Loin, bottom sirloin, flap 10 23,335 345.96 386.00 365.71 185B 1 Loin, ball-tip, bnls, heavy 17 42,041 215.00 263.00 227.49 185C 1 Loin, sirloin, tri-tip (IM) 10 135,459 270.00 285.00 270.32 185D 4 Loin, tri-tip, pld (IM) 9 14,256 355.00 384.00 359.67 189A 4 Loin, tndrloin, trmd, heavy 41 95,709 1211.00 1332.00 1239.80 191A 4 Loin, butt tender, trimmed 9 11,524 1151.00 1182.00 1155.50 193 4 Flank, flank steak (IM) 19 25,519 373.60 418.00 387.76 ------------------------------------------------------------------------------- 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 71,757 428.00 545.00 497.82 112A 3 Rib, ribeye, bnls, light 4 1,089 529.68 587.00 560.17 112A 3 Rib, ribeye, bnls, heavy 19 79,592 536.00 576.00 554.37 113C 1 Chuck, semi-bnls, neck/off 5 7,069 195.00 209.00 207.71 114 1 Chuck, shoulder clod 7 29,949 194.00 215.18 198.92 114A 3 Chuck, shoulder clod, trmd 14 59,759 209.00 217.00 211.37 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 5,708 240.00 310.00 280.62 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 175,094 213.00 233.60 221.93 116B 1 Chuck, chuck tender (IM) 7 32,463 212.30 230.00 217.80

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 23,673 203.00 217.00 206.74 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 7 9,441 266.00 371.00 325.29 130 4 Chuck, short rib 6 15,838 250.00 271.00 256.61 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 18 125,261 203.14 214.74 208.62 168 1 Round, top inside round 7 32,584 201.95 213.00 203.76 168 3 Round, top inside round 5 25,466 215.00 219.00 217.88 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 79,091 198.62 209.00 201.37 171C 3 Round, eye of round (IM) 14 100,913 221.00 248.00 228.59 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 20,955 353.00 410.00 366.12 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 19 41,642 374.00 409.00 388.81 184 1 Loin, top butt, bnls, heavy 15 334,715 220.00 254.95 243.79 184 3 Loin, top butt, boneless 11 41,093 241.00 279.00 262.91 185A 4 Loin, bottom sirloin, flap 3 5,391 345.00 368.00 349.24 185B 1 Loin, ball-tip, bnls, heavy 10 56,808 207.97 236.00 212.11 185C 1 Loin, sirloin, tri-tip (IM) 3 80,863 270.00 270.00 270.00 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 19 65,386 793.00 860.00 807.61 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 21,544 324.21 418.00 360.50 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 2,247 83.49 125.00 91.85 121D 4 Plate, Inside Skirt (IM) 36 124,850 314.60 361.00 328.79 121C 4 Plate, Outside Skirt (IM) 10 20,193 445.62 486.00 459.56 121E 6 Outside Skirt, pld (IM) 5 13,558 575.00 630.50 589.53

Cap, Wedge Meat & (IM) Lean 23 72,644 242.37 265.00 248.24

Pectoral Meat 31 81,096 240.82 277.80 254.89 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 268,531 127.00 145.00 136.55 Ground Beef 75% Ground Beef 81% 20 64,677 162.00 196.49 176.19 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 6 3,708 234.58 270.00 252.14 Ground Beef Chuck 80% 15 71,965 166.65 185.00 180.50 Ground Beef Round 85% 13 104,839 202.00 230.00 212.24 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% 0 0 Blended Ground Beef 81% 9 31,419 187.60 225.00 208.34 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 16 417,165 71.20 78.50 74.99 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.


Race, Class, and the Future of Ferguson
LIMITED-TIME OFFER SUBSCRIBE NOW

(enter your email)
(enter up to 5 email addresses, separated by commas)

Max 250 characters

 
blog comments powered by Disqus