Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 194.82 182.15 Change from prior day: (0.09) (1.13) ------------------------------------------------------------------------------- Choice/Select spread: 12.67

Total Load Count (Cuts, Trimmings, Grids): 113 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 269.28 245.45 Primal Chuck 166.19 165.18 Primal Round 174.89 171.71 Primal Loin 266.02 222.81 Primal Brisket 136.00 136.01 Primal Short Plate 131.34 135.66 Primal Flank 103.17 99.43 -------------------------------------------------------------------------------- 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 51.50 loads 2,059,897 pounds Select Cuts 29.17 loads 1,166,618 pounds Trimmings 15.70 loads 627,939 pounds Ground Beef 17.03 load 681,010 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 10 12,800 510.00 567.00 539.02 112A 3 Rib, ribeye, bnls, light 23 537,730 550.00 666.00 583.27 112A 3 Rib, ribeye, bnls, heavy 24 52,421 575.00 635.00 593.43 113C 1 Chuck, semi-bnls, neck/off 5 22,414 208.50 218.00 210.96 114 1 Chuck, shoulder clod 10 24,931 205.00 218.00 206.91 114A 3 Chuck, shoulder clod, trmd 25 96,741 201.62 232.00 218.36 114D 3 Chuck, clod, top blade 9 41,911 279.00 285.15 279.10 114E 3 Chuck, clod, arm roast 4 9,387 257.00 275.00 264.21 114F 5 Chuck, clod tender (IM) 4 24,546 275.00 297.50 276.18 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 84,653 233.00 257.00 244.31 116B 1 Chuck, chuck tender (IM) 21 78,687 225.00 243.00 235.14

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 67,514 195.00 223.00 203.27 120A 3 Brisket, point/off, bnls 8 3,374 349.91 383.02 367.26 123A 3 Short Plate, short rib 14 28,074 288.00 378.00 360.99 130 4 Chuck, short rib 15 31,355 252.00 285.00 268.09 160 1 Round, bone-in 4 2,405 210.43 236.00 222.66 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 19 36,930 220.00 247.00 238.43 168 1 Round, top inside round 12 48,553 221.70 230.00 225.43 168 3 Round, top inside round 12 67,934 219.95 240.00 225.38 169 5 Round, top inside, denuded 6 17,283 230.88 278.00 256.52

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 13,279 196.32 225.00 203.43 171B 3 Round, outside round 25 111,707 211.62 247.00 226.55 171C 3 Round, eye of round (IM) 17 26,028 233.00 267.00 247.98 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 7,305 506.00 553.00 521.13 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 10,298 445.00 454.00 446.43 180 3 Loin, strip, bnls, 0x1 23 151,937 490.00 543.00 500.47 184 1 Loin, top butt, bnls, heavy 8 4,499 330.00 346.90 333.52 184 3 Loin, top butt, boneless 6 33,786 325.00 360.00 346.03 185A 4 Loin, bottom sirloin, flap 12 195,047 380.00 395.00 382.84 185B 1 Loin, ball-tip, bnls, heavy 10 19,011 227.00 242.50 232.30 185C 1 Loin, sirloin, tri-tip (IM) 4 10,452 310.00 326.90 310.88 185D 4 Loin, tri-tip, pld (IM) 5 10,257 406.00 435.00 428.91 189A 4 Loin, tndrloin, trmd, heavy 19 84,035 955.00 1121.00 980.29 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 3,386 390.00 436.00 428.38 ------------------------------------------------------------------------------- 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 7 2,851 459.14 478.00 465.13 112A 3 Rib, ribeye, bnls, light 7 6,395 497.00 530.00 509.91 112A 3 Rib, ribeye, bnls, heavy 21 100,840 495.00 532.00 513.89 113C 1 Chuck, semi-bnls, neck/off 3 4,947 213.00 215.00 213.26 114 1 Chuck, shoulder clod 3 19,060 205.00 206.00 205.52 114A 3 Chuck, shoulder clod, trmd 7 31,930 214.00 232.00 227.00 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 248,966 230.00 250.00 236.86 116B 1 Chuck, chuck tender (IM) 4 30,184 225.00 240.00 225.21

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 7 21,457 196.11 217.00 209.65 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 17,751 296.00 386.00 342.20 130 4 Chuck, short rib 5 8,231 260.00 279.65 270.28 160 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 11 24,231 224.00 245.00 229.93 168 1 Round, top inside round 3 34,438 210.00 228.00 211.21 168 3 Round, top inside round 4 6,750 239.00 243.00 241.79 169 5 Round, top inside, denuded 3 2,227 255.00 270.00 258.73

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 84,538 215.00 230.89 220.46 171C 3 Round, eye of round (IM) 14 23,651 239.95 255.00 246.25 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 4 10,852 392.15 419.00 417.47 175 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 17 45,528 366.59 415.00 400.96 184 1 Loin, top butt, bnls, heavy 10 13,858 240.88 275.00 258.61 184 3 Loin, top butt, boneless 6 11,408 256.59 290.00 261.77 185A 4 Loin, bottom sirloin, flap 10 110,041 360.84 401.66 377.98 185B 1 Loin, ball-tip, bnls, heavy 9 25,863 216.00 236.89 228.88 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 30,618 813.00 844.65 832.15 191A 4 Loin, butt tender, trimmed 3 1,583 800.00 821.00 816.14 193 4 Flank, flank steak (IM) 4 6,418 392.00 426.00 410.18 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 4 12,455 341.84 366.00 347.82 121C 4 Plate, Outside Skirt (IM) 15 60,750 456.47 486.00 460.81 121E 6 Outside Skirt, pld (IM) 6 11,002 560.00 675.00 634.60

Cap, Wedge Meat & (IM) Lean 27 126,756 240.00 265.00 256.61

Pectoral Meat 12 44,720 248.84 275.00 258.92 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 245,786 153.15 169.00 161.20 Ground Beef 75% Ground Beef 81% 13 36,821 190.32 223.00 205.80 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 22,012 268.51 278.50 276.47 Ground Beef Chuck 80% 4 6,650 200.00 227.00 212.96 Ground Beef Round 85% 8 27,879 206.32 244.00 227.22 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% 0 0 Blended Ground Beef 81% 3 22,856 195.25 219.60 196.31 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 20 543,939 73.00 77.00 75.21 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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