Bloomberg News

USDA Boxed Beef Cutout Midday Prices for January 8

January 08, 2013

January 8 (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: 194.02 183.28 Change from prior day: 0.53 0.68 ------------------------------------------------------------------------------- Choice/Select spread: 10.74

Total Load Count (Cuts, Trimmings, Grids): 111 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 266.96 243.28 Primal Chuck 167.87 166.80 Primal Round 175.51 174.01 Primal Loin 261.06 224.98 Primal Brisket 135.51 138.19 Primal Short Plate 129.76 134.19 Primal Flank 103.56 97.05 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/07 97 57 21 32 207 193.49 182.60 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.15 182.36 -------------------------------------------------------------------------------- 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 44.20 loads 1,768,178 pounds Select Cuts 40.89 loads 1,635,524 pounds Trimmings 7.86 loads 314,430 pounds Ground Beef 17.63 load 705,298 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 7 6,585 507.00 551.25 529.13 112A 3 Rib, ribeye, bnls, light 5 55,976 572.40 593.00 582.04 112A 3 Rib, ribeye, bnls, heavy 18 32,296 565.54 613.00 582.99 113C 1 Chuck, semi-bnls, neck/off 3 7,619 210.00 215.00 211.57 114 1 Chuck, shoulder clod 6 8,746 200.43 217.00 209.84 114A 3 Chuck, shoulder clod, trmd 24 216,917 214.61 241.46 218.64 114D 3 Chuck, clod, top blade 6 17,304 262.00 285.00 275.32 114E 3 Chuck, clod, arm roast 5 16,438 266.00 285.00 281.21 114F 5 Chuck, clod tender (IM) 4 4,158 300.00 311.50 301.56 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 21 102,421 235.14 256.45 246.50 116B 1 Chuck, chuck tender (IM) 5 54,034 223.00 245.00 242.60

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 34 476,690 205.00 224.41 207.78 120A 3 Brisket, point/off, bnls 5 1,806 358.00 376.45 365.36 123A 3 Short Plate, short rib 8 14,926 343.52 390.00 374.83 130 4 Chuck, short rib 10 36,465 258.60 295.50 284.61 160 1 Round, bone-in 6 5,964 215.00 241.50 234.93 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 24 65,152 234.21 247.00 239.98 168 1 Round, top inside round 5 8,162 223.00 225.00 224.72 168 3 Round, top inside round 17 211,426 218.00 233.00 224.61 169 5 Round, top inside, denuded 7 10,661 260.00 278.00 268.14

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 3,879 211.00 215.00 212.50 171B 3 Round, outside round 19 64,657 223.00 241.39 227.75 171C 3 Round, eye of round (IM) 11 15,154 249.73 261.72 257.28 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 10,039 506.00 536.00 515.31 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 9 10,533 495.00 515.00 506.76 184 1 Loin, top butt, bnls, heavy 8 9,014 300.00 336.00 320.82 184 3 Loin, top butt, boneless 7 9,000 328.00 351.45 337.90 185A 4 Loin, bottom sirloin, flap 11 27,087 374.21 395.00 381.25 185B 1 Loin, ball-tip, bnls, heavy 6 13,271 227.00 249.00 236.97 185C 1 Loin, sirloin, tri-tip (IM) 6 9,478 305.00 339.00 306.82 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 27,879 978.00 1076.45 1012.57 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 16,454 396.00 425.50 412.02 ------------------------------------------------------------------------------- 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 4 8,855 458.40 502.00 464.36 112A 3 Rib, ribeye, bnls, light 4 18,405 507.00 530.00 514.87 112A 3 Rib, ribeye, bnls, heavy 21 54,877 500.00 540.00 512.34 113C 1 Chuck, semi-bnls, neck/off 3 4,668 214.00 218.05 215.01 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 10 27,760 215.00 236.00 221.91 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 15,667 278.80 326.00 285.93 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 255,926 238.24 250.00 242.10 116B 1 Chuck, chuck tender (IM) 4 9,515 223.00 250.00 230.56

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 11 20,892 205.00 219.80 213.08 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 30,945 277.33 380.00 325.01 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless 3 2,399 220.75 221.92 220.98

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 70,424 233.50 240.00 237.36 168 1 Round, top inside round 6 33,213 214.41 228.00 217.74 168 3 Round, top inside round 8 85,540 217.24 232.00 227.08 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 32,760 223.92 238.00 227.39 171C 3 Round, eye of round (IM) 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 28,514 404.00 430.00 417.19 175 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 11 148,817 400.00 430.30 414.95 184 1 Loin, top butt, bnls, heavy 4 117,378 261.00 262.55 261.47 184 3 Loin, top butt, boneless 19 255,125 280.00 300.00 284.57 185A 4 Loin, bottom sirloin, flap 8 7,188 370.00 385.00 376.70 185B 1 Loin, ball-tip, bnls, heavy 15 190,319 220.00 235.55 231.93 185C 1 Loin, sirloin, tri-tip (IM) 9 35,753 275.00 300.00 285.00 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 12,245 825.00 880.51 854.53 191A 4 Loin, butt tender, trimmed 6 15,556 831.50 835.00 831.65 193 4 Flank, flank steak (IM) 7 12,668 373.00 380.07 377.76 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 13,417 92.00 100.83 93.47 121D 4 Plate, Inside Skirt (IM) 11 22,414 350.00 368.00 354.19 121C 4 Plate, Outside Skirt (IM) 11 75,034 441.02 491.00 456.40 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 25 136,816 252.00 275.00 259.11

Pectoral Meat 4 2,726 260.00 265.00 261.98 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 13 127,716 159.57 170.80 162.82 Ground Beef 75% Ground Beef 81% 19 127,403 200.00 232.00 216.76 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 9 65,307 263.50 279.50 271.07 Ground Beef Chuck 80% 8 65,241 216.27 231.00 222.82 Ground Beef Round 85% 7 37,960 226.13 235.00 227.12 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% 4 46,877 199.76 235.00 215.12 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 11 314,430 70.50 75.50 74.18 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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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