Bloomberg News

USDA Boxed Beef Cutout Closing Prices for January 16

January 16, 2013

January 16 (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: 193.83 186.20 Change from prior day: 0.37 1.28 ------------------------------------------------------------------------------- Choice/Select spread: 7.63

Total Load Count (Cuts, Trimmings, Grids): 183 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 269.18 258.41 Primal Chuck 166.24 166.60 Primal Round 174.65 174.03 Primal Loin 261.56 231.65 Primal Brisket 135.24 132.31 Primal Short Plate 130.92 135.68 Primal Flank 105.35 98.22 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/15 73 62 12 34 181 193.46 184.92 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.83 184.13 -------------------------------------------------------------------------------- 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 77.08 loads 3,083,147 pounds Select Cuts 57.44 loads 2,297,668 pounds Trimmings 12.30 loads 491,946 pounds Ground Beef 36.14 load 1,445,661 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 41 181,099 488.44 565.00 513.78 112A 3 Rib, ribeye, bnls, light 20 93,975 585.12 647.00 599.63 112A 3 Rib, ribeye, bnls, heavy 97 108,309 576.00 632.01 598.70 113C 1 Chuck, semi-bnls, neck/off 5 20,722 205.40 215.00 208.25 114 1 Chuck, shoulder clod 12 44,474 203.00 215.00 207.71 114A 3 Chuck, shoulder clod, trmd 56 192,182 214.00 230.00 218.64 114D 3 Chuck, clod, top blade 9 9,479 273.43 295.00 278.28 114E 3 Chuck, clod, arm roast 8 89,676 248.00 280.00 248.34 114F 5 Chuck, clod tender (IM) 18 43,751 275.00 325.00 295.97 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 110 331,708 232.30 263.89 243.82 116B 1 Chuck, chuck tender (IM) 26 58,207 224.75 250.00 231.02

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 67 185,835 200.00 217.00 204.66 120A 3 Brisket, point/off, bnls 16 15,620 350.00 360.00 350.08 123A 3 Short Plate, short rib 48 63,537 365.00 403.50 378.53 130 4 Chuck, short rib 41 41,532 260.00 297.00 279.28 160 1 Round, bone-in 4 5,650 204.00 216.00 210.14 161 1 Round, boneless 9 24,692 217.00 223.00 218.79

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 78 176,566 226.00 248.89 235.97 168 1 Round, top inside round 78 111,633 205.00 231.28 213.49 168 3 Round, top inside round 21 100,833 215.00 241.00 218.41 169 5 Round, top inside, denuded 24 25,041 250.00 274.00 256.90

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 1,680 215.50 231.28 220.44 171B 3 Round, outside round 49 129,319 222.40 238.50 229.27 171C 3 Round, eye of round (IM) 44 59,501 240.00 262.60 253.33 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 33 50,961 498.75 540.00 507.10 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 20 18,129 435.00 475.90 442.60 180 3 Loin, strip, bnls, 0x1 83 49,928 500.00 537.00 516.21 184 1 Loin, top butt, bnls, heavy 23 14,661 330.00 347.28 332.77 184 3 Loin, top butt, boneless 41 32,314 327.00 356.00 343.85 185A 4 Loin, bottom sirloin, flap 57 168,322 354.06 399.00 373.71 185B 1 Loin, ball-tip, bnls, heavy 49 98,875 221.00 251.28 238.87 185C 1 Loin, sirloin, tri-tip (IM) 24 41,120 290.00 336.00 295.79 185D 4 Loin, tri-tip, pld (IM) 25 12,835 414.00 441.00 428.56 189A 4 Loin, tndrloin, trmd, heavy 64 108,991 925.00 1101.00 978.00 191A 4 Loin, butt tender, trimmed 3 1,069 990.00 996.78 991.07 193 4 Flank, flank steak (IM) 15 11,988 409.00 460.00 434.06 ------------------------------------------------------------------------------- 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 17 17,374 469.00 508.89 486.03 112A 3 Rib, ribeye, bnls, light 23 37,810 535.14 555.50 551.63 112A 3 Rib, ribeye, bnls, heavy 41 52,394 512.00 555.25 544.38 113C 1 Chuck, semi-bnls, neck/off 12 19,882 213.75 216.00 214.56 114 1 Chuck, shoulder clod 25 194,577 200.90 217.00 207.37 114A 3 Chuck, shoulder clod, trmd 22 56,995 215.00 229.00 219.70 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 20 23,099 266.95 290.65 278.35 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 108,358 229.68 247.00 240.56 116B 1 Chuck, chuck tender (IM) 17 16,253 227.00 250.00 236.40

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 90,074 196.00 211.00 199.89 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 2,966 327.00 360.00 336.72 130 4 Chuck, short rib 21 49,044 260.00 285.50 265.53 160 1 Round, bone-in 161 1 Round, boneless 8 7,291 220.00 229.50 221.99

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 31 105,140 229.00 244.40 233.19 168 1 Round, top inside round 23 52,165 209.41 229.89 215.49 168 3 Round, top inside round 29 94,680 211.29 239.00 225.82 169 5 Round, top inside, denuded 15 15,029 251.00 270.28 255.71

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 5,486 205.00 230.00 211.87 171B 3 Round, outside round 35 81,376 225.00 238.00 228.52 171C 3 Round, eye of round (IM) 30 87,947 234.28 261.00 243.21 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 43 98,758 411.00 445.30 423.86 175 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 39 91,792 401.00 449.87 417.29 184 1 Loin, top butt, bnls, heavy 27 333,522 270.00 280.50 272.32 184 3 Loin, top butt, boneless 36 55,961 284.71 309.00 293.81 185A 4 Loin, bottom sirloin, flap 8 26,585 370.27 385.00 379.46 185B 1 Loin, ball-tip, bnls, heavy 29 147,508 221.00 245.00 230.99 185C 1 Loin, sirloin, tri-tip (IM) 9 53,363 277.00 304.00 284.45 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 32 58,407 849.50 976.00 882.89 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 32,511 383.69 385.00 384.90 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 30 60,042 340.79 382.00 351.85 121C 4 Plate, Outside Skirt (IM) 29 49,399 452.50 515.00 465.98 121E 6 Outside Skirt, pld (IM) 3 5,145 605.00 691.00 611.71

Cap, Wedge Meat & (IM) Lean 56 106,299 249.03 272.20 262.24

Pectoral Meat 41 77,924 256.00 279.00 267.83 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 98 376,291 161.00 199.00 169.26 Ground Beef 75% Ground Beef 81% 94 323,252 198.49 244.65 219.76 Ground Beef 85% Ground Beef 90% Ground Beef 93% 35 85,242 266.00 282.00 275.84 Ground Beef Chuck 80% 57 253,588 203.73 243.00 224.51 Ground Beef Round 85% 35 177,365 232.45 243.00 237.23 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 25,805 215.00 235.70 219.25 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 16 405,096 65.00 76.00 71.89 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.


Hollywood Goes YouTube
LIMITED-TIME OFFER SUBSCRIBE NOW

(enter your email)
(enter up to 5 email addresses, separated by commas)

Max 250 characters

 
blog comments powered by Disqus