Bloomberg News

USDA Boxed Beef Cutout Closing Prices for January 2

January 02, 2013

January 2 (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: 193.94 182.62 Change from prior day: (0.21) 1.57 ------------------------------------------------------------------------------- Choice/Select spread: 11.32

Total Load Count (Cuts, Trimmings, Grids): 148 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 267.05 240.61 Primal Chuck 166.38 167.55 Primal Round 175.16 174.12 Primal Loin 262.56 222.70 Primal Brisket 136.63 133.80 Primal Short Plate 130.63 134.97 Primal Flank 103.44 98.27 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 12/31 77 55 13 29 175 194.15 181.05 12/28 95 54 8 15 172 193.47 180.29 12/27 93 65 18 41 217 194.26 179.49 12/26 137 69 32 54 292 194.24 179.19 12/21 64 50 6 27 146 193.09 177.79 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.84 179.56 -------------------------------------------------------------------------------- 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 57.92 loads 2,316,857 pounds Select Cuts 47.61 loads 1,904,494 pounds Trimmings 8.39 loads 335,790 pounds Ground Beef 33.57 load 1,342,794 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 19 31,270 521.00 584.00 544.99 112A 3 Rib, ribeye, bnls, light 14 88,745 569.00 650.41 578.38 112A 3 Rib, ribeye, bnls, heavy 56 241,719 552.07 664.00 576.77 113C 1 Chuck, semi-bnls, neck/off 4 19,066 210.72 215.00 212.38 114 1 Chuck, shoulder clod 12 58,410 206.00 217.00 207.66 114A 3 Chuck, shoulder clod, trmd 25 82,690 213.00 231.00 217.61 114D 3 Chuck, clod, top blade 10 20,470 255.00 290.00 262.36 114E 3 Chuck, clod, arm roast 5 11,194 249.77 280.00 272.34 114F 5 Chuck, clod tender (IM) 8 4,665 290.00 330.00 306.71 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 191,635 235.50 253.00 243.30 116B 1 Chuck, chuck tender (IM) 11 19,466 223.00 236.00 228.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 46 170,165 200.00 223.00 207.92 120A 3 Brisket, point/off, bnls 18 17,097 349.40 368.00 353.15 123A 3 Short Plate, short rib 26 46,855 332.00 388.00 373.34 130 4 Chuck, short rib 23 60,449 249.70 277.00 260.66 160 1 Round, bone-in 5 14,373 204.00 220.07 204.35 161 1 Round, boneless 3 6,772 214.00 220.00 217.05

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 177,272 229.00 251.00 241.63 168 1 Round, top inside round 21 78,641 214.00 235.00 221.81 168 3 Round, top inside round 18 181,596 220.00 245.00 223.21 169 5 Round, top inside, denuded 13 11,141 260.00 296.00 273.44

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 31 139,892 216.00 245.00 226.02 171C 3 Round, eye of round (IM) 24 54,664 244.60 260.67 249.50 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 62,677 489.71 546.50 499.72 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 9 9,702 445.00 521.00 470.33 180 3 Loin, strip, bnls, 0x1 42 72,347 489.00 537.06 503.60 184 1 Loin, top butt, bnls, heavy 7 3,205 300.00 334.00 315.20 184 3 Loin, top butt, boneless 14 46,270 322.59 355.00 337.45 185A 4 Loin, bottom sirloin, flap 19 34,585 375.00 399.00 389.70 185B 1 Loin, ball-tip, bnls, heavy 9 35,517 230.00 242.22 236.32 185C 1 Loin, sirloin, tri-tip (IM) 5 16,899 296.87 345.00 327.03 185D 4 Loin, tri-tip, pld (IM) 10 20,614 375.00 445.00 401.66 189A 4 Loin, tndrloin, trmd, heavy 40 107,722 925.00 1227.00 990.71 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 18 14,462 398.00 455.00 432.05 ------------------------------------------------------------------------------- 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 14,836 441.00 491.00 467.97 112A 3 Rib, ribeye, bnls, light 9 45,786 496.50 530.00 508.69 112A 3 Rib, ribeye, bnls, heavy 50 138,318 485.00 530.47 504.29 113C 1 Chuck, semi-bnls, neck/off 8 21,035 204.00 213.99 210.27 114 1 Chuck, shoulder clod 9 9,645 205.00 220.00 212.25 114A 3 Chuck, shoulder clod, trmd 21 135,995 209.17 227.50 220.09 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 15,711 260.00 281.14 261.88 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 78,360 233.10 263.00 242.68 116B 1 Chuck, chuck tender (IM) 10 28,058 224.00 240.50 230.71

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 145,507 200.39 220.00 204.14 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 12,041 268.00 375.00 328.59 130 4 Chuck, short rib 24 78,758 214.20 272.00 262.35 160 1 Round, bone-in 161 1 Round, boneless 3 3,659 218.00 221.00 220.61

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 39,589 230.00 245.00 234.63 168 1 Round, top inside round 9 12,650 216.00 230.00 227.86 168 3 Round, top inside round 13 97,418 223.39 240.00 231.72 169 5 Round, top inside, denuded 3 5,328 258.20 273.00 270.26

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 42,267 209.73 220.00 210.03 171B 3 Round, outside round 21 62,465 217.17 240.00 232.38 171C 3 Round, eye of round (IM) 20 29,293 235.70 255.00 244.66 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 33 104,104 385.14 436.00 407.52 175 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 21 31,162 390.00 415.50 400.91 184 1 Loin, top butt, bnls, heavy 12 54,946 253.87 284.00 261.74 184 3 Loin, top butt, boneless 25 99,329 267.40 318.00 286.61 185A 4 Loin, bottom sirloin, flap 5 22,948 357.00 375.00 372.35 185B 1 Loin, ball-tip, bnls, heavy 12 23,144 221.00 237.00 230.45 185C 1 Loin, sirloin, tri-tip (IM) 17 193,596 270.00 285.00 278.58 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 30 37,501 810.00 865.67 828.77 191A 4 Loin, butt tender, trimmed 15 11,743 795.00 835.00 797.72 193 4 Flank, flank steak (IM) 13 26,179 375.00 447.00 391.04 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 25,792 80.59 110.00 91.33 121D 4 Plate, Inside Skirt (IM) 26 37,067 340.00 371.00 354.40 121C 4 Plate, Outside Skirt (IM) 15 15,072 450.00 498.14 470.19 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 49 126,248 243.00 270.00 258.28

Pectoral Meat 32 50,887 250.00 292.00 269.24 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 30 207,210 144.63 175.00 160.20 Ground Beef 75% Ground Beef 81% 43 277,069 180.00 226.00 215.86 Ground Beef 85% Ground Beef 90% Ground Beef 93% 31 184,847 270.47 277.50 274.43 Ground Beef Chuck 80% 27 188,563 190.00 232.00 221.90 Ground Beef Round 85% 32 134,811 220.00 245.00 237.90 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% 19 119,584 195.25 235.00 210.43 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 14 335,790 72.85 78.00 74.69 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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