Bloomberg News

USDA Boxed Beef Cutout Midday Prices for January 7

January 07, 2013

January 7 (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: 193.20 182.68 Change from prior day: (1.06) 0.46 ------------------------------------------------------------------------------- Choice/Select spread: 10.52

Total Load Count (Cuts, Trimmings, Grids): 120 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 266.48 245.16 Primal Chuck 166.54 165.46 Primal Round 173.96 173.12 Primal Loin 261.19 224.25 Primal Brisket 133.61 135.49 Primal Short Plate 130.33 134.70 Primal Flank 103.66 98.18 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/04 94 50 21 31 196 194.26 182.22 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.15 181.89 -------------------------------------------------------------------------------- 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 61.10 loads 2,443,978 pounds Select Cuts 30.81 loads 1,232,456 pounds Trimmings 11.94 loads 477,564 pounds Ground Beef 15.74 load 629,404 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 22 153,108 514.40 558.66 543.53 112A 3 Rib, ribeye, bnls, light 16 174,408 572.00 640.00 574.11 112A 3 Rib, ribeye, bnls, heavy 40 452,131 542.00 620.00 566.52 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 0 0 114A 3 Chuck, shoulder clod, trmd 9 120,748 208.62 228.12 213.18 114D 3 Chuck, clod, top blade 8 12,888 272.64 286.00 281.52 114E 3 Chuck, clod, arm roast 4 9,060 249.77 285.00 273.16 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 54,846 237.00 253.00 241.67 116B 1 Chuck, chuck tender (IM) 3 3,337 234.77 239.99 235.13

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 252,074 201.00 217.00 202.71 120A 3 Brisket, point/off, bnls 8 24,168 348.62 371.00 353.55 123A 3 Short Plate, short rib 15 37,017 365.00 396.00 374.76 130 4 Chuck, short rib 14 29,526 250.00 280.00 262.98 160 1 Round, bone-in 4 3,863 203.75 217.50 208.77 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 14 42,550 230.00 243.00 237.16 168 1 Round, top inside round 11 40,370 217.00 232.99 222.74 168 3 Round, top inside round 6 90,273 220.65 240.00 221.84 169 5 Round, top inside, denuded 9 49,334 260.00 278.00 267.80

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 6,807 195.00 219.57 202.11 171B 3 Round, outside round 17 43,733 217.21 246.54 228.73 171C 3 Round, eye of round (IM) 17 37,449 248.00 268.00 255.33 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 5 9,489 510.83 535.00 516.90 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 41,383 424.40 445.00 429.16 180 3 Loin, strip, bnls, 0x1 46 322,356 485.00 540.00 495.38 184 1 Loin, top butt, bnls, heavy 7 8,357 330.00 342.70 331.64 184 3 Loin, top butt, boneless 11 45,189 312.00 346.00 327.80 185A 4 Loin, bottom sirloin, flap 9 36,790 371.22 395.00 382.98 185B 1 Loin, ball-tip, bnls, heavy 19 48,336 230.00 255.00 234.63 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 3 7,686 410.99 415.16 412.86 189A 4 Loin, tndrloin, trmd, heavy 35 140,801 948.62 1141.00 985.80 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 10,768 415.00 460.00 429.70 ------------------------------------------------------------------------------- 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 5 5,099 463.00 484.99 467.10 112A 3 Rib, ribeye, bnls, light 3 2,412 503.00 517.00 513.78 112A 3 Rib, ribeye, bnls, heavy 13 66,304 489.00 522.97 504.89 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 2,499 203.50 220.00 210.26 114A 3 Chuck, shoulder clod, trmd 6 20,220 213.00 230.00 215.95 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 9,439 250.38 280.70 259.92 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 11 86,021 230.36 248.25 241.83 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 4 8,094 203.00 220.23 214.20 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 5,580 297.00 365.00 337.10 130 4 Chuck, short rib 11 57,668 257.05 276.00 265.05 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 48,939 232.00 245.00 234.09 168 1 Round, top inside round 6 11,663 220.00 228.00 223.53 168 3 Round, top inside round 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 8 43,136 216.22 247.80 230.50 171C 3 Round, eye of round (IM) 5 24,993 238.05 250.00 247.60 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 26,832 402.40 435.00 405.98 175 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 13 228,117 382.00 411.75 395.20 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 6 56,107 227.03 240.00 237.84 185C 1 Loin, sirloin, tri-tip (IM) 10 159,048 285.00 285.00 285.00 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 40,140 825.00 850.00 844.95 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 4 18,957 379.67 413.00 384.97 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 2,218 95.00 125.00 102.12 121D 4 Plate, Inside Skirt (IM) 28 97,489 339.00 390.00 343.20 121C 4 Plate, Outside Skirt (IM) 10 23,945 443.10 465.00 460.96 121E 6 Outside Skirt, pld (IM) 14 112,545 580.00 675.00 584.98

Cap, Wedge Meat & (IM) Lean 17 89,009 254.40 269.00 258.98

Pectoral Meat 11 20,334 252.00 294.64 263.20 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 227,518 153.00 170.00 162.36 Ground Beef 75% Ground Beef 81% 16 65,682 194.00 225.00 205.02 Ground Beef 85% Ground Beef 90% Ground Beef 93% 6 33,305 266.53 277.50 271.93 Ground Beef Chuck 80% 15 87,476 212.14 236.80 221.67 Ground Beef Round 85% 15 72,881 226.53 244.00 233.92 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% Blended Ground Beef 81% 5 41,619 195.25 225.45 203.47 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 9 332,904 70.00 77.50 73.63 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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