Bloomberg News

USDA Boxed Beef Cutout Closing Prices for February 1

February 01, 2013

February 1 (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: 182.56 178.62 Change from prior day: (2.76) (1.63) ------------------------------------------------------------------------------- Choice/Select spread: 3.94

Total Load Count (Cuts, Trimmings, Grids): 238 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 266.28 254.43 Primal Chuck 158.08 155.74 Primal Round 158.07 158.82 Primal Loin 242.34 231.49 Primal Brisket 126.40 126.44 Primal Short Plate 127.90 133.55 Primal Flank 102.84 97.32 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 01/31 108 51 31 37 227 185.32 180.25 01/30 125 84 8 31 246 186.76 181.02 01/29 78 57 7 28 170 186.89 181.10 01/28 118 30 16 25 189 187.61 182.42 01/25 79 38 14 23 154 187.44 181.86 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 186.80 181.33 -------------------------------------------------------------------------------- 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 134.40 loads 5,376,072 pounds Select Cuts 66.69 loads 2,667,718 pounds Trimmings 12.00 loads 479,850 pounds Ground Beef 24.82 load 992,792 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 23 165,052 479.98 557.00 507.35 112A 3 Rib, ribeye, bnls, light 8 64,860 579.00 625.00 590.01 112A 3 Rib, ribeye, bnls, heavy 33 301,059 539.98 606.00 571.05 113C 1 Chuck, semi-bnls, neck/off 7 50,226 197.00 225.00 205.92 114 1 Chuck, shoulder clod 20 233,218 194.89 211.00 198.38 114A 3 Chuck, shoulder clod, trmd 58 624,066 192.64 220.00 209.34 114D 3 Chuck, clod, top blade 5 2,251 249.00 277.79 273.34 114E 3 Chuck, clod, arm roast 5 51,889 231.21 260.00 256.58 114F 5 Chuck, clod tender (IM) 8 5,522 272.59 320.00 294.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 49 475,045 207.64 244.50 229.07 116B 1 Chuck, chuck tender (IM) 18 86,580 210.00 228.00 215.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 45 273,435 181.00 216.00 191.57 120A 3 Brisket, point/off, bnls 12 6,472 330.00 375.00 342.62 123A 3 Short Plate, short rib 14 29,952 366.00 423.00 393.71 130 4 Chuck, short rib 15 50,571 265.00 305.30 295.75 160 1 Round, bone-in 161 1 Round, boneless 3 26,016 205.00 210.00 206.16

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 60 691,618 205.00 245.00 215.59 168 1 Round, top inside round 33 221,508 182.68 198.00 186.95 168 3 Round, top inside round 37 462,180 189.75 210.00 196.03 169 5 Round, top inside, denuded 18 75,515 225.00 251.60 230.35

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 2,422 208.00 220.00 212.92 171B 3 Round, outside round 46 314,821 200.00 229.50 211.19 171C 3 Round, eye of round (IM) 31 139,179 204.00 250.00 223.41 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 42,358 464.93 501.00 478.61 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 7,172 420.00 435.00 430.00 180 3 Loin, strip, bnls, 0x1 37 285,323 450.00 510.00 458.48 184 1 Loin, top butt, bnls, heavy 7 8,459 294.00 327.00 300.55 184 3 Loin, top butt, boneless 12 19,651 300.00 348.00 318.89 185A 4 Loin, bottom sirloin, flap 28 75,420 349.00 395.00 371.27 185B 1 Loin, ball-tip, bnls, heavy 15 25,323 225.00 251.00 230.10 185C 1 Loin, sirloin, tri-tip (IM) 23 217,219 280.00 306.89 288.38 185D 4 Loin, tri-tip, pld (IM) 9 14,400 380.00 439.00 400.54 189A 4 Loin, tndrloin, trmd, heavy 32 176,206 875.88 987.00 899.64 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 3,230 425.00 465.00 437.58 ------------------------------------------------------------------------------- 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 3,595 495.00 508.00 500.84 112A 3 Rib, ribeye, bnls, light 13 30,004 524.00 568.80 547.37 112A 3 Rib, ribeye, bnls, heavy 23 58,843 545.43 569.65 553.65 113C 1 Chuck, semi-bnls, neck/off 8 18,597 179.00 215.00 207.92 114 1 Chuck, shoulder clod 11 38,767 187.64 214.08 202.64 114A 3 Chuck, shoulder clod, trmd 10 61,856 197.64 217.00 205.93 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 18,213 275.95 325.00 296.78 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 36 636,421 208.14 234.00 228.25 116B 1 Chuck, chuck tender (IM) 5 18,429 210.00 226.00 211.91

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 19 180,549 189.00 208.00 191.39 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 11,842 354.00 401.00 377.59 130 4 Chuck, short rib 4 6,324 264.00 296.00 273.52 160 1 Round, bone-in 161 1 Round, boneless 4 9,764 206.00 216.00 215.27

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 22 148,423 204.62 228.00 213.71 168 1 Round, top inside round 23 101,225 182.68 224.08 192.28 168 3 Round, top inside round 23 379,486 190.88 212.00 198.99 169 5 Round, top inside, denuded 4 21,352 225.00 235.66 230.55

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 14,101 205.00 211.00 206.11 171B 3 Round, outside round 13 54,784 208.00 222.00 212.41 171C 3 Round, eye of round (IM) 11 22,116 204.00 240.00 225.41 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 25 53,216 425.00 450.00 436.82 175 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 9 12,760 404.98 447.33 416.34 184 1 Loin, top butt, bnls, heavy 5 12,562 275.00 287.00 275.35 184 3 Loin, top butt, boneless 14 57,016 274.00 312.89 297.17 185A 4 Loin, bottom sirloin, flap 19 292,272 350.00 376.00 366.19 185B 1 Loin, ball-tip, bnls, heavy 11 47,225 222.00 234.40 227.61 185C 1 Loin, sirloin, tri-tip (IM) 3 52,231 275.00 283.71 276.81 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 25,813 885.00 976.00 897.80 191A 4 Loin, butt tender, trimmed 5 4,164 845.00 847.41 845.46 193 4 Flank, flank steak (IM) 5 31,154 389.00 465.00 394.49 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 4,403 90.00 130.00 95.81 121D 4 Plate, Inside Skirt (IM) 26 89,839 336.00 375.00 349.34 121C 4 Plate, Outside Skirt (IM) 13 26,117 428.00 530.00 465.95 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 34 138,700 253.50 266.50 259.95

Pectoral Meat 10 17,859 253.00 280.00 260.25 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 175,046 144.00 175.99 157.03 Ground Beef 75% Ground Beef 81% 31 371,044 170.00 216.99 187.06 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% Ground Beef Chuck 80% 12 124,053 187.00 222.00 207.28 Ground Beef Round 85% 14 62,981 195.00 241.00 216.48 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% 3 36,610 214.93 219.00 217.29 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 13 362,600 66.00 72.00 68.90 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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