Bloomberg News

USDA Boxed Beef Cutout Closing Prices for January 15

January 15, 2013

January 15 (Bloomberg) -- This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 3:00 p.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: 193.46 184.92 Change from prior day: (0.63) 0.16 ------------------------------------------------------------------------------- Choice/Select spread: 8.54

Total Load Count (Cuts, Trimmings, Grids): 181 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 269.44 255.53 Primal Chuck 165.48 164.94 Primal Round 175.56 173.57 Primal Loin 259.41 229.88 Primal Brisket 136.80 132.61 Primal Short Plate 130.85 135.50 Primal Flank 105.62 98.67 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/14 84 41 22 24 170 194.09 184.76 01/11 82 31 19 25 157 194.24 183.49 01/10 53 47 26 43 169 193.81 183.96 01/09 127 83 7 49 266 193.55 183.53 01/08 92 82 14 30 218 193.98 183.31 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.93 183.81 -------------------------------------------------------------------------------- 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 72.56 loads 2,902,292 pounds Select Cuts 62.49 loads 2,499,686 pounds Trimmings 12.37 loads 494,736 pounds Ground Beef 33.98 load 1,359,269 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 23 176,871 488.97 561.80 495.75 112A 3 Rib, ribeye, bnls, light 9 64,384 550.64 623.75 592.44 112A 3 Rib, ribeye, bnls, heavy 41 61,852 569.00 620.51 589.66 113C 1 Chuck, semi-bnls, neck/off 7 20,777 209.24 217.00 214.96 114 1 Chuck, shoulder clod 13 45,139 200.00 217.00 205.17 114A 3 Chuck, shoulder clod, trmd 36 279,412 210.00 230.00 219.28 114D 3 Chuck, clod, top blade 12 84,756 263.00 291.00 271.50 114E 3 Chuck, clod, arm roast 7 12,966 246.00 285.00 268.90 114F 5 Chuck, clod tender (IM) 9 22,510 288.45 324.80 303.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 117,861 238.60 260.50 246.35 116B 1 Chuck, chuck tender (IM) 17 19,118 227.00 250.00 235.36

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 97,705 201.00 222.00 207.01 120A 3 Brisket, point/off, bnls 13 16,607 353.00 387.00 357.41 123A 3 Short Plate, short rib 23 32,641 332.00 395.00 373.38 130 4 Chuck, short rib 10 12,692 265.00 287.00 278.87 160 1 Round, bone-in 7 11,395 210.00 247.50 217.53 161 1 Round, boneless 4 8,615 223.25 228.00 225.32

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 47 166,851 232.00 251.32 238.45 168 1 Round, top inside round 18 63,605 210.00 225.70 215.28 168 3 Round, top inside round 27 311,626 218.00 238.00 222.88 169 5 Round, top inside, denuded 12 43,401 255.00 274.00 271.66

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 24,740 205.07 230.00 218.60 171B 3 Round, outside round 34 107,606 224.00 243.00 230.66 171C 3 Round, eye of round (IM) 24 63,566 250.00 268.00 254.87 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 19,037 494.00 539.50 516.88 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 3 2,831 455.00 455.50 455.06 180 3 Loin, strip, bnls, 0x1 29 61,181 500.00 550.94 525.03 184 1 Loin, top butt, bnls, heavy 11 12,899 315.00 351.37 331.33 184 3 Loin, top butt, boneless 15 137,454 335.00 355.00 344.99 185A 4 Loin, bottom sirloin, flap 31 267,894 360.00 411.00 374.26 185B 1 Loin, ball-tip, bnls, heavy 13 62,876 227.00 248.00 234.68 185C 1 Loin, sirloin, tri-tip (IM) 10 58,047 290.00 335.00 292.10 185D 4 Loin, tri-tip, pld (IM) 9 3,045 415.32 439.00 431.11 189A 4 Loin, tndrloin, trmd, heavy 31 158,530 950.25 1075.00 958.99 191A 4 Loin, butt tender, trimmed 6 4,811 987.60 1029.00 989.44 193 4 Flank, flank steak (IM) 12 12,906 424.60 460.00 432.57 ------------------------------------------------------------------------------- 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 55,837 460.00 540.00 511.53 112A 3 Rib, ribeye, bnls, light 4 5,525 537.25 555.00 546.04 112A 3 Rib, ribeye, bnls, heavy 21 25,731 516.00 555.00 529.81 113C 1 Chuck, semi-bnls, neck/off 8 8,496 209.00 223.00 213.11 114 1 Chuck, shoulder clod 16 320,790 200.00 213.12 203.44 114A 3 Chuck, shoulder clod, trmd 14 85,565 217.69 235.00 218.44 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 5,691 280.00 329.00 307.92 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 37 556,125 238.00 252.00 243.86 116B 1 Chuck, chuck tender (IM) 11 16,431 230.00 250.00 235.86

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 33,591 194.00 209.00 200.16 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 4,252 335.00 361.80 343.97 130 4 Chuck, short rib 14 24,144 264.72 295.00 276.56 160 1 Round, bone-in 161 1 Round, boneless 3 3,003 220.75 222.00 221.09

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 128,438 234.00 244.00 238.02 168 1 Round, top inside round 6 10,934 210.00 222.00 214.65 168 3 Round, top inside round 17 104,960 222.00 245.00 223.36 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 43,610 195.00 230.00 196.75 171B 3 Round, outside round 16 35,604 227.00 240.00 228.91 171C 3 Round, eye of round (IM) 25 80,923 230.00 261.00 241.84 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 34 82,250 408.00 448.00 423.87 175 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 20 31,370 398.00 445.00 419.73 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 25 99,338 275.72 305.50 290.87 185A 4 Loin, bottom sirloin, flap 8 28,837 371.00 390.00 373.95 185B 1 Loin, ball-tip, bnls, heavy 16 62,714 216.00 242.70 229.99 185C 1 Loin, sirloin, tri-tip (IM) 21 185,133 255.00 296.41 283.24 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 74,179 835.00 876.00 862.06 191A 4 Loin, butt tender, trimmed 7 4,448 795.00 848.50 818.49 193 4 Flank, flank steak (IM) 12 70,652 375.31 403.00 383.76 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 32,111 108.00 125.00 112.70 121D 4 Plate, Inside Skirt (IM) 26 43,659 330.00 375.00 352.65 121C 4 Plate, Outside Skirt (IM) 19 69,411 445.00 505.00 456.64 121E 6 Outside Skirt, pld (IM) 3 3,076 691.00 806.30 755.26

Cap, Wedge Meat & (IM) Lean 36 96,756 254.24 275.00 263.14

Pectoral Meat 29 86,141 253.00 280.00 265.69 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 449,065 159.45 174.89 165.50 Ground Beef 75% Ground Beef 81% 22 134,075 207.00 245.50 224.26 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 18 97,278 263.54 282.00 277.49 Ground Beef Chuck 80% 16 173,329 215.00 232.00 218.36 Ground Beef Round 85% 10 22,971 231.00 243.00 234.52 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% 18 63,098 202.07 239.75 216.83 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 13 398,486 69.50 77.00 73.61 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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