Bloomberg News

USDA Boxed Beef Cutout Midday Prices for January 10

January 10, 2013

January 10 (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: 193.70 184.14 Change from prior day: 0.15 0.61 ------------------------------------------------------------------------------- Choice/Select spread: 9.57

Total Load Count (Cuts, Trimmings, Grids): 92 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 272.47 249.65 Primal Chuck 165.11 165.80 Primal Round 175.43 174.34 Primal Loin 259.88 226.29 Primal Brisket 135.03 135.90 Primal Short Plate 131.33 135.87 Primal Flank 105.27 99.36 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/09 127 83 7 49 266 193.55 183.53 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 194.04 182.99 -------------------------------------------------------------------------------- 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 33.02 loads 1,320,629 pounds Select Cuts 25.58 loads 1,023,243 pounds Trimmings 13.40 loads 536,027 pounds Ground Beef 19.77 load 790,902 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 8 18,345 530.00 550.00 537.42 112A 3 Rib, ribeye, bnls, light 7 31,369 584.88 610.00 595.44 112A 3 Rib, ribeye, bnls, heavy 24 73,621 561.00 609.70 586.49 113C 1 Chuck, semi-bnls, neck/off 6 15,196 209.00 215.00 213.73 114 1 Chuck, shoulder clod 9 10,563 205.00 215.50 207.95 114A 3 Chuck, shoulder clod, trmd 10 20,295 216.77 230.00 221.66 114D 3 Chuck, clod, top blade 4 7,058 271.41 290.00 284.03 114E 3 Chuck, clod, arm roast 5 3,863 249.77 285.00 271.99 114F 5 Chuck, clod tender (IM) 5 2,149 290.00 329.25 300.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 149,518 240.00 254.00 245.32 116B 1 Chuck, chuck tender (IM) 11 23,942 227.30 250.00 240.70

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 20 82,163 205.00 218.00 209.18 120A 3 Brisket, point/off, bnls 9 9,295 358.00 371.00 359.50 123A 3 Short Plate, short rib 18 41,385 345.00 398.50 372.16 130 4 Chuck, short rib 14 22,512 260.00 287.00 271.06 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 87,165 234.98 247.00 241.02 168 1 Round, top inside round 10 27,701 218.00 228.00 219.79 168 3 Round, top inside round 15 123,673 223.00 235.50 226.44 169 5 Round, top inside, denuded 10 7,494 261.00 278.00 267.98

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 18 97,545 225.00 245.62 228.97 171C 3 Round, eye of round (IM) 16 35,507 254.00 263.00 257.90 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 34,479 508.97 554.50 512.95 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 19 55,396 510.00 538.00 517.81 184 1 Loin, top butt, bnls, heavy 7 4,635 332.00 340.00 336.13 184 3 Loin, top butt, boneless 11 19,827 332.60 351.65 337.78 185A 4 Loin, bottom sirloin, flap 18 32,830 377.50 404.00 387.95 185B 1 Loin, ball-tip, bnls, heavy 13 38,041 227.88 245.00 234.79 185C 1 Loin, sirloin, tri-tip (IM) 8 18,693 304.88 335.00 325.25 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 40,526 988.00 1074.00 1007.75 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 7,497 415.00 452.75 424.02 ------------------------------------------------------------------------------- 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 6 6,913 455.00 500.00 464.03 112A 3 Rib, ribeye, bnls, light 17 67,115 510.00 544.50 523.44 112A 3 Rib, ribeye, bnls, heavy 18 82,081 509.00 545.00 514.72 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 11,754 206.00 220.00 210.01 114A 3 Chuck, shoulder clod, trmd 6 25,169 216.00 227.00 219.44 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 15 29,192 240.50 263.00 245.99 116B 1 Chuck, chuck tender (IM) 6 7,626 235.00 250.09 242.09

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 58,551 194.00 220.33 208.02 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 32,112 260.00 285.50 266.60 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 9,015 239.00 245.00 240.08 168 1 Round, top inside round 5 20,658 212.00 227.00 214.47 168 3 Round, top inside round 5 15,080 223.98 235.00 226.19 169 5 Round, top inside, denuded 3 1,275 260.50 261.00 260.90

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 25,957 201.16 230.00 208.13 171B 3 Round, outside round 7 2,624 229.50 238.00 234.44 171C 3 Round, eye of round (IM) 19 43,776 235.00 255.50 246.22 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 12,611 415.00 438.00 418.87 175 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 15 193,748 400.00 435.00 412.00 184 1 Loin, top butt, bnls, heavy 7 95,572 263.00 271.00 263.14 184 3 Loin, top butt, boneless 5 4,012 280.00 294.00 291.58 185A 4 Loin, bottom sirloin, flap 3 4,969 364.54 395.00 377.74 185B 1 Loin, ball-tip, bnls, heavy 11 88,450 227.03 240.00 230.79 185C 1 Loin, sirloin, tri-tip (IM) 4 1,069 289.25 306.00 298.21 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 4 4,355 847.65 874.22 856.18 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 26,622 379.79 424.22 386.84 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 15 11,779 95.00 125.00 117.77 121D 4 Plate, Inside Skirt (IM) 13 33,140 345.44 376.00 351.08 121C 4 Plate, Outside Skirt (IM) 14 14,470 459.00 489.21 469.86 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 20 57,998 254.00 269.00 259.57

Pectoral Meat 15 33,037 255.09 270.00 266.44 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 28 314,857 150.40 186.54 159.97 Ground Beef 75% Ground Beef 81% 20 180,601 191.00 219.00 210.71 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 7 43,058 255.90 271.00 262.67 Ground Beef Chuck 80% 11 45,311 203.73 227.00 216.82 Ground Beef Round 85% 6 57,262 223.00 246.00 227.52 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 22,889 199.76 235.60 214.41 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 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 11 251,327 72.00 78.00 75.50 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.


Best LBO Ever
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus