Bloomberg News

USDA Boxed Beef Cutout Closing Prices for January 3

January 03, 2013

January 3 (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: 194.91 183.28 Change from prior day: 0.97 0.66 ------------------------------------------------------------------------------- Choice/Select spread: 11.63

Total Load Count (Cuts, Trimmings, Grids): 211 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.52 244.83 Primal Chuck 166.62 167.35 Primal Round 175.70 173.80 Primal Loin 265.02 223.34 Primal Brisket 136.41 135.27 Primal Short Plate 131.86 136.19 Primal Flank 103.75 98.86 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/02 58 48 8 34 148 193.94 182.62 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.01 180.53 -------------------------------------------------------------------------------- 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 107.43 loads 4,297,350 pounds Select Cuts 62.29 loads 2,491,743 pounds Trimmings 19.53 loads 781,068 pounds Ground Beef 22.21 load 888,249 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 48 61,330 519.00 578.00 550.76 112A 3 Rib, ribeye, bnls, light 13 26,942 550.00 646.00 578.13 112A 3 Rib, ribeye, bnls, heavy 97 264,060 539.95 650.00 568.82 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 13 28,405 206.00 215.00 210.57 114A 3 Chuck, shoulder clod, trmd 63 319,902 210.00 238.11 216.66 114D 3 Chuck, clod, top blade 12 47,296 257.75 291.00 262.06 114E 3 Chuck, clod, arm roast 5 25,033 260.00 285.00 280.71 114F 5 Chuck, clod tender (IM) 6 12,313 290.00 330.00 293.81 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 103 444,840 230.00 253.00 244.70 116B 1 Chuck, chuck tender (IM) 32 74,024 224.00 238.00 231.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 112 454,538 197.00 221.00 208.02 120A 3 Brisket, point/off, bnls 12 19,077 350.60 382.00 356.88 123A 3 Short Plate, short rib 56 63,381 349.00 388.50 368.08 130 4 Chuck, short rib 52 26,706 256.94 279.75 267.63 160 1 Round, bone-in 161 1 Round, boneless 3 8,450 222.00 227.00 223.87

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 113 239,245 220.00 255.00 236.03 168 1 Round, top inside round 87 103,064 212.00 232.64 223.77 168 3 Round, top inside round 52 600,098 222.00 248.00 230.00 169 5 Round, top inside, denuded 11 14,449 260.00 278.00 266.24

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 3,127 210.47 221.00 218.83 171B 3 Round, outside round 82 402,830 218.00 249.00 228.11 171C 3 Round, eye of round (IM) 65 89,169 247.30 267.00 254.99 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 48,340 483.00 541.00 513.66 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 13,699 444.00 475.00 450.09 180 3 Loin, strip, bnls, 0x1 97 182,576 488.00 551.00 505.68 184 1 Loin, top butt, bnls, heavy 26 16,077 329.00 347.64 331.78 184 3 Loin, top butt, boneless 53 70,953 310.00 365.00 328.19 185A 4 Loin, bottom sirloin, flap 56 105,587 363.00 402.00 382.97 185B 1 Loin, ball-tip, bnls, heavy 31 25,071 221.00 245.00 233.53 185C 1 Loin, sirloin, tri-tip (IM) 17 16,865 295.49 340.00 310.45 185D 4 Loin, tri-tip, pld (IM) 22 13,623 403.00 414.50 406.39 189A 4 Loin, tndrloin, trmd, heavy 93 117,243 980.50 1215.00 1050.48 191A 4 Loin, butt tender, trimmed 3 5,445 961.39 1075.00 1062.29 193 4 Flank, flank steak (IM) 15 28,151 400.00 440.00 417.65 ------------------------------------------------------------------------------- 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 20 56,064 442.00 500.00 464.77 112A 3 Rib, ribeye, bnls, light 16 76,935 499.00 530.00 511.37 112A 3 Rib, ribeye, bnls, heavy 52 145,134 485.00 536.00 499.25 113C 1 Chuck, semi-bnls, neck/off 7 17,572 209.00 220.50 212.55 114 1 Chuck, shoulder clod 8 16,479 193.00 214.08 208.46 114A 3 Chuck, shoulder clod, trmd 27 46,709 212.59 235.00 220.47 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 11,551 260.00 286.00 268.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 235,657 223.39 260.00 236.26 116B 1 Chuck, chuck tender (IM) 24 47,622 224.00 240.00 229.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 188,024 198.59 220.00 207.18 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 11,475 312.00 364.00 331.47 130 4 Chuck, short rib 25 30,072 258.00 270.00 265.46 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 23 103,851 224.00 245.00 230.86 168 1 Round, top inside round 15 88,969 213.00 228.50 217.92 168 3 Round, top inside round 18 46,883 217.00 245.00 225.37 169 5 Round, top inside, denuded 9 13,487 255.00 273.00 265.41

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 6,963 199.00 230.00 217.06 171B 3 Round, outside round 31 242,447 219.00 245.00 222.04 171C 3 Round, eye of round (IM) 25 68,116 235.49 256.00 245.14 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 23 106,116 393.66 429.50 407.72 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 32 181,016 375.85 420.00 387.43 184 1 Loin, top butt, bnls, heavy 5 24,801 257.50 270.00 260.37 184 3 Loin, top butt, boneless 28 73,515 271.00 297.24 280.15 185A 4 Loin, bottom sirloin, flap 15 165,660 355.65 390.00 372.86 185B 1 Loin, ball-tip, bnls, heavy 15 50,871 216.00 243.00 229.64 185C 1 Loin, sirloin, tri-tip (IM) 23 93,790 265.00 299.89 281.35 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 21 30,034 825.00 957.00 858.70 191A 4 Loin, butt tender, trimmed 5 20,698 778.50 803.50 797.66 193 4 Flank, flank steak (IM) 7 12,435 375.00 406.00 384.04 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 19 48,382 80.00 125.00 89.49 121D 4 Plate, Inside Skirt (IM) 32 51,638 341.00 370.00 353.18 121C 4 Plate, Outside Skirt (IM) 26 51,572 454.00 505.24 469.35 121E 6 Outside Skirt, pld (IM) 5 1,968 580.50 675.00 650.57

Cap, Wedge Meat & (IM) Lean 55 137,284 248.42 270.00 259.97

Pectoral Meat 33 41,092 253.00 280.00 263.87 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 41 417,106 150.21 177.00 161.70 Ground Beef 75% Ground Beef 81% 34 89,996 189.00 234.24 208.59 Ground Beef 85% Ground Beef 90% Ground Beef 93% 11 68,830 251.28 281.50 258.39 Ground Beef Chuck 80% 13 53,980 198.67 236.00 223.76 Ground Beef Round 85% 9 23,837 230.00 244.00 233.58 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% 4 44,640 198.06 229.20 208.70 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 24 655,068 74.50 79.00 75.79 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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