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USDA Boxed Beef Cutout Closing Prices for February 5

February 05, 2013

February 5 (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: 184.31 179.72 Change from prior day: 1.57 0.71 ------------------------------------------------------------------------------- Choice/Select spread: 4.58

Total Load Count (Cuts, Trimmings, Grids): 183 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.24 255.54 Primal Chuck 159.37 159.18 Primal Round 159.54 159.27 Primal Loin 243.96 230.72 Primal Brisket 126.61 125.68 Primal Short Plate 128.06 133.63 Primal Flank 106.19 98.98 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/04 102 56 6 42 206 182.74 179.01 02/01 134 67 12 25 238 182.56 178.62 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 184.85 180.00 -------------------------------------------------------------------------------- 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 65.17 loads 2,606,728 pounds Select Cuts 55.41 loads 2,216,574 pounds Trimmings 22.99 loads 919,632 pounds Ground Beef 38.97 load 1,558,835 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 24 56,965 506.13 557.00 512.34 112A 3 Rib, ribeye, bnls, light 11 73,516 577.68 619.00 591.78 112A 3 Rib, ribeye, bnls, heavy 38 57,015 569.62 625.00 589.91 113C 1 Chuck, semi-bnls, neck/off 8 30,822 198.50 225.87 206.41 114 1 Chuck, shoulder clod 13 71,502 195.00 209.00 201.53 114A 3 Chuck, shoulder clod, trmd 21 88,110 186.00 223.00 209.88 114D 3 Chuck, clod, top blade 9 13,499 261.72 290.50 277.86 114E 3 Chuck, clod, arm roast 6 26,483 252.00 260.00 254.15 114F 5 Chuck, clod tender (IM) 11 10,728 299.88 330.50 307.30 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 43 204,624 222.60 247.52 231.64 116B 1 Chuck, chuck tender (IM) 26 56,479 210.00 230.00 217.21

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 44 207,029 188.00 212.00 193.36 120A 3 Brisket, point/off, bnls 8 3,788 325.00 364.00 341.50 123A 3 Short Plate, short rib 19 43,541 375.00 426.00 396.50 130 4 Chuck, short rib 19 51,382 304.30 327.00 309.72 160 1 Round, bone-in 7 19,625 186.00 226.50 205.59 161 1 Round, boneless 4 2,534 206.00 217.00 212.13

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 47 147,885 212.00 232.00 218.42 168 1 Round, top inside round 27 78,053 187.51 200.00 189.33 168 3 Round, top inside round 30 128,649 198.00 214.50 200.71 169 5 Round, top inside, denuded 17 17,461 227.00 245.60 233.65

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 43 229,750 209.00 224.00 211.59 171C 3 Round, eye of round (IM) 34 69,199 220.00 252.00 230.28 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 62,929 470.07 485.50 474.66 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 9,715 418.00 438.25 426.94 180 3 Loin, strip, bnls, 0x1 28 24,618 460.00 511.00 478.70 184 1 Loin, top butt, bnls, heavy 10 5,957 300.00 320.27 310.15 184 3 Loin, top butt, boneless 26 133,452 306.24 339.50 315.54 185A 4 Loin, bottom sirloin, flap 18 25,843 360.00 411.00 377.85 185B 1 Loin, ball-tip, bnls, heavy 23 129,249 213.28 249.25 226.52 185C 1 Loin, sirloin, tri-tip (IM) 20 145,948 280.00 319.00 293.35 185D 4 Loin, tri-tip, pld (IM) 9 14,170 385.00 409.62 393.82 189A 4 Loin, tndrloin, trmd, heavy 30 94,706 889.00 1111.00 913.44 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 22 39,773 425.00 465.00 445.44 ------------------------------------------------------------------------------- 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 18 49,448 487.68 524.00 501.67 112A 3 Rib, ribeye, bnls, light 12 94,764 523.00 575.00 530.68 112A 3 Rib, ribeye, bnls, heavy 42 84,279 523.00 572.00 548.78 113C 1 Chuck, semi-bnls, neck/off 19 43,333 198.50 218.00 202.04 114 1 Chuck, shoulder clod 11 112,434 196.00 205.01 200.96 114A 3 Chuck, shoulder clod, trmd 21 52,525 210.00 231.00 211.77 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 6,693 280.00 327.00 292.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 109,027 228.87 239.95 230.70 116B 1 Chuck, chuck tender (IM) 18 34,088 210.00 225.00 213.97

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 15 99,278 188.00 196.48 190.77 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 10,815 350.00 415.00 381.77 130 4 Chuck, short rib 18 65,029 295.00 311.00 303.17 160 1 Round, bone-in 161 1 Round, boneless 5 4,546 203.75 210.00 206.53

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 22 114,338 215.00 230.00 220.56 168 1 Round, top inside round 15 34,648 188.00 199.00 192.22 168 3 Round, top inside round 16 90,198 195.02 220.87 202.13 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 29 71,489 210.00 220.00 214.09 171C 3 Round, eye of round (IM) 18 42,798 218.00 235.00 226.52 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 36 49,731 426.00 454.00 439.20 175 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 25 62,362 415.00 454.00 428.90 184 1 Loin, top butt, bnls, heavy 8 45,340 265.00 287.00 277.45 184 3 Loin, top butt, boneless 22 31,764 298.00 315.00 305.92 185A 4 Loin, bottom sirloin, flap 8 15,740 359.50 395.00 364.06 185B 1 Loin, ball-tip, bnls, heavy 22 113,782 210.16 235.00 221.70 185C 1 Loin, sirloin, tri-tip (IM) 13 133,657 280.00 302.00 286.73 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 31 123,589 875.00 915.00 888.63 191A 4 Loin, butt tender, trimmed 10 9,087 832.00 850.00 841.44 193 4 Flank, flank steak (IM) 15 52,643 393.00 436.00 399.17 ------------------------------------------------------------------------------- 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) 28 174,410 344.00 380.00 347.87 121C 4 Plate, Outside Skirt (IM) 25 115,950 430.00 526.00 453.56 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 56 250,292 255.00 285.00 262.68

Pectoral Meat 30 61,130 254.09 290.20 262.00 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 36 396,133 143.05 168.00 152.49 Ground Beef 75% Ground Beef 81% 55 379,758 170.00 218.00 188.52 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 29 95,313 248.67 285.28 268.60 Ground Beef Chuck 80% 26 323,596 192.00 220.00 199.66 Ground Beef Round 85% 21 112,564 208.00 231.00 220.00 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% 9 31,540 195.70 220.43 207.97 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 21 596,382 64.00 72.58 66.90 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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