Bloomberg News

USDA Boxed Beef Cutout Midday Prices for January 9

January 09, 2013

January 9 (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: 193.46 183.61 Change from prior day: (0.52) 0.30 ------------------------------------------------------------------------------- Choice/Select spread: 9.85

Total Load Count (Cuts, Trimmings, Grids): 182 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 270.53 247.27 Primal Chuck 165.82 165.01 Primal Round 174.56 174.62 Primal Loin 259.73 225.98 Primal Brisket 135.81 136.23 Primal Short Plate 131.05 135.62 Primal Flank 104.52 98.85 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/08 92 82 14 30 218 193.98 183.31 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.12 182.81 -------------------------------------------------------------------------------- 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 94.54 loads 3,781,402 pounds Select Cuts 49.35 loads 1,974,011 pounds Trimmings 5.05 loads 201,897 pounds Ground Beef 33.37 load 1,334,746 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 28 62,928 522.00 574.00 539.99 112A 3 Rib, ribeye, bnls, light 22 62,629 587.00 605.00 595.59 112A 3 Rib, ribeye, bnls, heavy 123 153,449 560.60 626.28 582.23 113C 1 Chuck, semi-bnls, neck/off 6 31,293 205.00 224.87 207.72 114 1 Chuck, shoulder clod 5 7,350 210.00 219.50 211.00 114A 3 Chuck, shoulder clod, trmd 43 54,340 216.00 227.00 220.52 114D 3 Chuck, clod, top blade 10 18,824 267.39 293.00 279.26 114E 3 Chuck, clod, arm roast 6 11,511 259.25 285.00 278.50 114F 5 Chuck, clod tender (IM) 11 5,714 296.00 320.00 308.18 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 110 1,045,718 236.80 262.60 245.16 116B 1 Chuck, chuck tender (IM) 22 15,921 232.50 248.00 237.64

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 81 325,319 200.00 220.25 204.03 120A 3 Brisket, point/off, bnls 21 32,848 342.00 370.00 352.74 123A 3 Short Plate, short rib 44 60,000 361.47 375.00 370.79 130 4 Chuck, short rib 41 21,743 259.45 276.00 265.57 160 1 Round, bone-in 4 4,960 207.00 217.00 216.29 161 1 Round, boneless 3 2,343 190.64 227.00 225.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 112 264,725 235.00 255.00 236.25 168 1 Round, top inside round 89 79,570 215.00 234.50 223.76 168 3 Round, top inside round 17 80,646 225.00 234.00 228.68 169 5 Round, top inside, denuded 13 10,256 261.00 272.50 265.29

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 8,182 211.00 228.00 220.51 171B 3 Round, outside round 43 372,940 223.06 238.00 226.14 171C 3 Round, eye of round (IM) 36 20,126 250.00 261.00 257.89 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 13,967 515.60 546.50 520.81 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 15 16,184 445.00 459.80 447.58 180 3 Loin, strip, bnls, 0x1 85 248,342 499.00 536.00 508.29 184 1 Loin, top butt, bnls, heavy 22 15,046 332.00 347.28 334.11 184 3 Loin, top butt, boneless 55 101,378 326.00 350.00 334.27 185A 4 Loin, bottom sirloin, flap 55 150,732 374.00 396.00 380.73 185B 1 Loin, ball-tip, bnls, heavy 42 64,837 227.00 254.50 236.98 185C 1 Loin, sirloin, tri-tip (IM) 8 8,876 316.90 339.80 328.97 185D 4 Loin, tri-tip, pld (IM) 25 22,038 400.00 445.00 423.26 189A 4 Loin, tndrloin, trmd, heavy 89 162,956 945.00 1153.00 970.33 191A 4 Loin, butt tender, trimmed 3 1,006 1000.00 1001.78 1000.21 193 4 Flank, flank steak (IM) 18 9,900 410.00 465.00 441.48 ------------------------------------------------------------------------------- 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 20 79,219 460.10 494.28 471.42 112A 3 Rib, ribeye, bnls, light 25 37,175 509.40 540.01 518.72 112A 3 Rib, ribeye, bnls, heavy 46 114,904 490.00 540.00 514.62 113C 1 Chuck, semi-bnls, neck/off 15 17,877 213.00 219.12 214.94 114 1 Chuck, shoulder clod 9 52,529 205.69 216.77 210.79 114A 3 Chuck, shoulder clod, trmd 24 98,298 213.00 225.00 220.47 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 4,410 260.00 325.00 274.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 213,281 231.80 260.00 242.68 116B 1 Chuck, chuck tender (IM) 17 42,659 230.00 250.00 233.79

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 74,427 205.00 211.00 206.65 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 16,782 284.35 380.00 338.03 130 4 Chuck, short rib 16 13,696 259.45 275.00 263.11 160 1 Round, bone-in 161 1 Round, boneless 4 3,658 226.90 227.00 226.99

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 47,912 227.26 242.50 238.16 168 1 Round, top inside round 16 26,605 215.60 228.30 219.66 168 3 Round, top inside round 18 31,389 225.00 244.00 228.42 169 5 Round, top inside, denuded 11 13,343 259.20 273.00 264.57

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 17,991 210.00 220.00 210.14 171B 3 Round, outside round 21 47,703 223.00 238.00 233.18 171C 3 Round, eye of round (IM) 27 53,271 237.22 256.50 246.51 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 38 44,430 404.00 438.00 413.07 175 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 42 353,201 390.10 435.30 412.23 184 1 Loin, top butt, bnls, heavy 18 38,676 262.97 281.30 266.27 184 3 Loin, top butt, boneless 20 71,231 280.00 294.00 285.59 185A 4 Loin, bottom sirloin, flap 15 52,273 357.97 390.00 367.89 185B 1 Loin, ball-tip, bnls, heavy 16 45,127 227.43 239.00 233.54 185C 1 Loin, sirloin, tri-tip (IM) 14 21,674 280.00 301.77 285.77 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 38 82,677 838.50 957.00 856.49 191A 4 Loin, butt tender, trimmed 9 7,706 810.00 844.00 813.80 193 4 Flank, flank steak (IM) 5 3,112 395.00 445.00 429.85 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 30,085 92.00 101.46 94.77 121D 4 Plate, Inside Skirt (IM) 21 37,221 330.00 370.00 344.31 121C 4 Plate, Outside Skirt (IM) 18 22,033 461.05 498.00 473.79 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 49 142,945 259.50 276.00 261.01

Pectoral Meat 31 38,120 251.01 289.28 266.80 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 86 296,986 150.00 196.00 164.49 Ground Beef 75% Ground Beef 81% 87 309,620 206.44 245.50 216.16 Ground Beef 85% Ground Beef 90% Ground Beef 93% 27 60,548 257.00 283.50 279.90 Ground Beef Chuck 80% 49 218,429 211.00 235.00 222.01 Ground Beef Round 85% 38 129,590 226.00 243.00 231.82 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% 7 74,808 195.25 221.00 211.27 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 8 149,397 74.00 77.00 75.16 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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