Bloomberg News

USDA Boxed Beef Cutout Closing Prices for January 4

January 04, 2013

January 4 (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: 194.26 182.22 Change from prior day: (0.65) (1.06) ------------------------------------------------------------------------------- Choice/Select spread: 12.03

Total Load Count (Cuts, Trimmings, Grids): 196 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.01 245.89 Primal Chuck 165.84 164.89 Primal Round 174.50 171.70 Primal Loin 264.91 223.54 Primal Brisket 135.99 135.69 Primal Short Plate 131.56 135.87 Primal Flank 102.95 98.36 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/03 107 62 20 22 211 194.91 183.28 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.15 181.35 -------------------------------------------------------------------------------- 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 94.22 loads 3,768,817 pounds Select Cuts 50.42 loads 2,016,761 pounds Trimmings 20.70 loads 828,019 pounds Ground Beef 30.73 load 1,229,242 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 13 18,543 510.00 567.00 541.98 112A 3 Rib, ribeye, bnls, light 29 559,240 550.00 666.00 582.76 112A 3 Rib, ribeye, bnls, heavy 46 217,131 537.88 635.00 562.82 113C 1 Chuck, semi-bnls, neck/off 9 27,411 208.50 225.00 211.06 114 1 Chuck, shoulder clod 14 29,769 205.00 218.50 207.12 114A 3 Chuck, shoulder clod, trmd 68 534,136 201.62 236.00 215.78 114D 3 Chuck, clod, top blade 11 93,098 259.37 285.15 268.53 114E 3 Chuck, clod, arm roast 6 11,000 257.00 275.00 264.33 114F 5 Chuck, clod tender (IM) 12 50,891 262.00 297.50 278.56 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 46 237,655 228.00 267.60 246.64 116B 1 Chuck, chuck tender (IM) 24 82,271 225.00 250.00 235.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 95,149 190.72 223.00 204.26 120A 3 Brisket, point/off, bnls 12 9,123 349.91 383.02 360.93 123A 3 Short Plate, short rib 22 39,770 288.00 390.00 363.97 130 4 Chuck, short rib 22 39,168 252.00 285.00 267.86 160 1 Round, bone-in 4 2,405 210.43 236.00 222.66 161 1 Round, boneless 4 8,401 219.00 227.00 226.29

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 39 116,240 220.00 255.00 236.56 168 1 Round, top inside round 22 134,796 215.00 233.00 221.64 168 3 Round, top inside round 28 231,047 216.00 240.00 223.79 169 5 Round, top inside, denuded 9 24,639 257.73 278.00 265.31

3 Round, top inside, side off 170 1 Round, bottom gooseneck 8 14,076 196.32 226.99 204.28 171B 3 Round, outside round 42 184,807 211.62 247.00 225.91 171C 3 Round, eye of round (IM) 22 37,611 233.00 262.00 248.85 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 44,192 506.00 553.00 524.80 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 12 14,770 445.00 476.00 448.46 180 3 Loin, strip, bnls, 0x1 34 270,613 490.00 543.00 501.32 184 1 Loin, top butt, bnls, heavy 11 6,933 311.37 346.90 328.37 184 3 Loin, top butt, boneless 16 49,606 325.00 364.00 341.90 185A 4 Loin, bottom sirloin, flap 25 223,612 364.00 415.00 383.46 185B 1 Loin, ball-tip, bnls, heavy 14 26,157 223.00 242.50 230.27 185C 1 Loin, sirloin, tri-tip (IM) 11 25,645 257.89 335.00 298.19 185D 4 Loin, tri-tip, pld (IM) 5 10,257 406.00 435.00 428.91 189A 4 Loin, tndrloin, trmd, heavy 38 165,380 952.00 1191.00 981.51 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 13 8,219 390.00 436.00 415.14 ------------------------------------------------------------------------------- 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 9 10,020 459.14 478.00 466.83 112A 3 Rib, ribeye, bnls, light 11 13,827 497.00 536.00 521.50 112A 3 Rib, ribeye, bnls, heavy 31 125,954 495.00 533.00 514.82 113C 1 Chuck, semi-bnls, neck/off 6 21,332 212.00 217.01 213.83 114 1 Chuck, shoulder clod 5 19,301 205.00 220.00 205.70 114A 3 Chuck, shoulder clod, trmd 11 62,751 211.00 232.00 221.69 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 2,284 279.24 286.00 281.91 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 429,718 230.00 252.00 238.73 116B 1 Chuck, chuck tender (IM) 6 41,490 225.00 240.00 226.84

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 73,464 196.11 220.00 205.84 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 11 29,382 296.00 386.00 351.57 130 4 Chuck, short rib 8 9,328 256.00 285.00 269.21 160 1 Round, bone-in 161 1 Round, boneless 6 7,489 214.00 227.00 223.68

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 90,468 224.00 245.00 231.20 168 1 Round, top inside round 9 43,384 202.64 228.00 212.43 168 3 Round, top inside round 5 9,665 212.79 243.00 233.04 169 5 Round, top inside, denuded 4 2,874 255.00 273.00 261.94

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 7,149 195.72 216.00 201.82 171B 3 Round, outside round 12 116,956 215.00 230.89 219.93 171C 3 Round, eye of round (IM) 21 50,562 220.72 256.00 247.16 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 8 15,250 392.15 441.00 415.02 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 28 63,428 366.59 425.00 404.01 184 1 Loin, top butt, bnls, heavy 15 93,097 240.88 275.00 260.55 184 3 Loin, top butt, boneless 22 53,852 256.59 295.00 277.09 185A 4 Loin, bottom sirloin, flap 15 141,699 360.84 401.66 377.44 185B 1 Loin, ball-tip, bnls, heavy 14 59,543 209.00 236.89 221.07 185C 1 Loin, sirloin, tri-tip (IM) 4 27,212 263.17 280.00 268.30 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 55,272 813.00 892.00 841.74 191A 4 Loin, butt tender, trimmed 4 2,161 800.00 821.00 817.18 193 4 Flank, flank steak (IM) 5 19,165 374.21 426.00 386.26 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 13,667 96.00 125.00 105.61 121D 4 Plate, Inside Skirt (IM) 12 31,441 341.84 369.75 354.00 121C 4 Plate, Outside Skirt (IM) 25 75,848 455.00 486.50 463.01 121E 6 Outside Skirt, pld (IM) 10 12,721 558.30 675.00 624.94

Cap, Wedge Meat & (IM) Lean 38 170,927 240.00 274.20 257.12

Pectoral Meat 19 54,967 248.84 275.11 259.48 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 305,799 152.72 169.00 160.44 Ground Beef 75% Ground Beef 81% 22 72,310 190.32 231.11 209.23 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 8 73,516 257.72 278.50 267.26 Ground Beef Chuck 80% 10 31,816 200.00 244.75 224.56 Ground Beef Round 85% 12 34,795 206.32 244.00 228.51 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 7 43,971 187.90 223.00 199.57 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 28 744,019 73.00 79.59 75.45 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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