Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 195.38 184.16 Change from prior day: 1.44 1.54 ------------------------------------------------------------------------------- Choice/Select spread: 11.21

Total Load Count (Cuts, Trimmings, Grids): 118 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.44 244.90 Primal Chuck 167.13 169.08 Primal Round 175.89 175.22 Primal Loin 264.77 223.72 Primal Brisket 136.57 134.65 Primal Short Plate 131.74 136.07 Primal Flank 103.73 99.05 -------------------------------------------------------------------------------- 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 61.69 loads 2,467,675 pounds Select Cuts 32.90 loads 1,315,966 pounds Trimmings 9.65 loads 386,199 pounds Ground Beef 14.05 load 562,098 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 38 24,325 528.00 578.00 551.94 112A 3 Rib, ribeye, bnls, light 10 9,680 590.00 646.00 614.13 112A 3 Rib, ribeye, bnls, heavy 79 82,170 580.00 650.00 614.17 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 23,287 206.00 215.00 210.74 114A 3 Chuck, shoulder clod, trmd 41 208,135 211.00 231.70 217.06 114D 3 Chuck, clod, top blade 8 6,227 280.00 291.00 285.09 114E 3 Chuck, clod, arm roast 5 25,033 260.00 285.00 280.71 114F 5 Chuck, clod tender (IM) 5 12,251 290.00 310.00 293.63 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 90 408,308 230.00 250.69 244.83 116B 1 Chuck, chuck tender (IM) 28 50,602 224.00 255.00 230.33

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 91 235,417 203.70 221.00 208.57 120A 3 Brisket, point/off, bnls 6 1,973 355.00 382.00 360.94 123A 3 Short Plate, short rib 52 58,057 349.00 378.00 367.48 130 4 Chuck, short rib 47 19,910 256.94 285.00 268.02 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 91 164,022 230.00 255.00 236.21 168 1 Round, top inside round 82 86,489 212.00 232.64 225.30 168 3 Round, top inside round 26 235,774 222.00 248.00 231.74 169 5 Round, top inside, denuded 8 7,366 264.68 278.00 270.01

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 47 98,882 219.88 249.00 229.72 171C 3 Round, eye of round (IM) 46 57,262 250.00 267.00 256.27 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 7,007 509.00 541.00 523.14 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 8,875 445.00 475.00 448.64 180 3 Loin, strip, bnls, 0x1 87 155,778 477.00 551.00 503.88 184 1 Loin, top butt, bnls, heavy 26 16,077 329.00 347.64 331.78 184 3 Loin, top butt, boneless 43 46,126 310.00 365.00 325.11 185A 4 Loin, bottom sirloin, flap 46 50,840 363.00 402.00 387.82 185B 1 Loin, ball-tip, bnls, heavy 26 20,541 221.00 245.00 234.02 185C 1 Loin, sirloin, tri-tip (IM) 11 5,526 300.00 340.00 316.53 185D 4 Loin, tri-tip, pld (IM) 21 9,613 403.00 414.50 404.89 189A 4 Loin, tndrloin, trmd, heavy 81 104,995 1000.00 1215.00 1054.23 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 13 21,065 400.00 427.00 416.11 ------------------------------------------------------------------------------- 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 43,124 442.00 500.00 470.51 112A 3 Rib, ribeye, bnls, light 14 72,410 499.00 530.00 511.53 112A 3 Rib, ribeye, bnls, heavy 29 106,860 485.00 534.50 496.33 113C 1 Chuck, semi-bnls, neck/off 4 10,336 209.00 220.50 214.18 114 1 Chuck, shoulder clod 5 8,510 193.00 214.08 208.43 114A 3 Chuck, shoulder clod, trmd 20 34,730 215.00 235.00 219.84 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 10,660 260.00 286.00 267.38 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 91,891 233.16 260.00 240.16 116B 1 Chuck, chuck tender (IM) 17 21,265 224.00 240.00 229.51

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 31,884 204.00 220.00 207.31 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 22 28,383 258.00 270.00 265.82 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 65,605 230.00 245.00 231.75 168 1 Round, top inside round 11 77,049 213.00 228.50 217.85 168 3 Round, top inside round 13 20,986 223.00 245.00 228.27 169 5 Round, top inside, denuded 7 12,857 255.00 273.00 265.15

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 15 34,639 220.00 245.00 229.08 171C 3 Round, eye of round (IM) 15 22,684 241.00 250.00 244.90 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 29,530 393.66 429.50 411.23 175 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 16 76,755 375.85 420.00 390.09 184 1 Loin, top butt, bnls, heavy 4 21,524 257.50 270.00 259.67 184 3 Loin, top butt, boneless 20 28,598 278.24 286.00 283.54 185A 4 Loin, bottom sirloin, flap 12 159,959 364.88 390.00 372.88 185B 1 Loin, ball-tip, bnls, heavy 14 50,245 216.00 243.00 229.63 185C 1 Loin, sirloin, tri-tip (IM) 7 16,161 265.00 280.50 279.03 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 27,521 825.00 957.00 858.05 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 7,751 375.00 440.00 387.69 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 16 30,545 89.00 121.00 94.58 121D 4 Plate, Inside Skirt (IM) 19 35,093 341.00 360.69 352.90 121C 4 Plate, Outside Skirt (IM) 17 37,458 456.95 505.00 467.06 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 41 99,417 253.00 270.00 261.07

Pectoral Meat 20 23,438 254.00 280.00 266.92 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 257,270 150.21 169.00 161.99 Ground Beef 75% 0 0 Ground Beef 81% 25 71,819 196.00 229.89 208.50 Ground Beef 85% Ground Beef 90% Ground Beef 93% 7 25,456 266.44 281.50 268.55 Ground Beef Chuck 80% 10 34,660 227.00 236.00 231.57 Ground Beef Round 85% 6 21,346 230.00 240.25 232.43 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% 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 14 344,199 74.50 79.00 75.94 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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