Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 184.00 180.17 Change from prior day: 1.26 1.16 ------------------------------------------------------------------------------- Choice/Select spread: 3.82

Total Load Count (Cuts, Trimmings, Grids): 95 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.24 257.47 Primal Chuck 158.40 159.13 Primal Round 159.30 159.12 Primal Loin 242.74 230.89 Primal Brisket 126.77 125.72 Primal Short Plate 131.37 136.83 Primal Flank 107.33 99.41 -------------------------------------------------------------------------------- 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 32.91 loads 1,316,590 pounds Select Cuts 32.94 loads 1,317,687 pounds Trimmings 0.00 loads 0 pounds Ground Beef 29.12 load 1,164,640 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 13 37,188 506.13 551.50 509.84 112A 3 Rib, ribeye, bnls, light 7 57,193 594.97 595.00 594.98 112A 3 Rib, ribeye, bnls, heavy 29 45,336 575.00 615.00 589.18 113C 1 Chuck, semi-bnls, neck/off 6 16,043 198.50 225.87 202.12 114 1 Chuck, shoulder clod 8 24,918 195.00 209.00 201.83 114A 3 Chuck, shoulder clod, trmd 8 18,551 186.00 215.00 210.63 114D 3 Chuck, clod, top blade 4 6,142 290.00 290.50 290.26 114E 3 Chuck, clod, arm roast 4 23,205 252.92 255.20 254.26 114F 5 Chuck, clod tender (IM) 8 8,630 299.88 325.00 302.58 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 22 163,174 227.00 247.52 231.03 116B 1 Chuck, chuck tender (IM) 9 16,568 210.00 226.27 214.41

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 20 95,061 188.00 209.23 193.76 120A 3 Brisket, point/off, bnls 4 2,395 330.00 349.00 342.18 123A 3 Short Plate, short rib 5 10,542 375.00 391.25 387.05 130 4 Chuck, short rib 12 36,331 304.30 327.00 310.46 160 1 Round, bone-in 3 2,040 202.00 207.00 202.87 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 20 38,802 215.00 230.87 221.17 168 1 Round, top inside round 20 71,778 187.51 200.00 189.32 168 3 Round, top inside round 10 72,000 198.00 206.00 199.62 169 5 Round, top inside, denuded 3 1,716 228.00 236.00 232.29

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 27 180,448 209.00 224.00 211.68 171C 3 Round, eye of round (IM) 18 45,221 220.00 252.00 231.38 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 49,851 470.07 481.01 473.98 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 5,940 430.00 438.25 432.63 180 3 Loin, strip, bnls, 0x1 16 14,291 464.00 511.00 481.54 184 1 Loin, top butt, bnls, heavy 6 3,253 300.00 320.27 310.97 184 3 Loin, top butt, boneless 7 13,265 310.00 330.00 312.95 185A 4 Loin, bottom sirloin, flap 6 5,713 360.00 411.00 373.24 185B 1 Loin, ball-tip, bnls, heavy 5 14,040 225.00 249.25 228.96 185C 1 Loin, sirloin, tri-tip (IM) 11 54,147 280.00 307.00 291.15 185D 4 Loin, tri-tip, pld (IM) 5 12,589 385.00 400.00 393.79 189A 4 Loin, tndrloin, trmd, heavy 20 39,579 899.71 1111.00 938.15 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 10 20,027 426.00 460.00 453.99 ------------------------------------------------------------------------------- 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 8 32,975 495.00 513.00 502.78 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 20 30,041 537.00 570.00 556.80 113C 1 Chuck, semi-bnls, neck/off 8 32,268 198.50 230.00 199.79 114 1 Chuck, shoulder clod 7 77,839 199.48 205.01 203.16 114A 3 Chuck, shoulder clod, trmd 12 39,121 210.00 231.00 211.08 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 3,722 280.00 327.00 299.83 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 18 69,552 229.00 237.00 230.25 116B 1 Chuck, chuck tender (IM) 8 8,178 210.00 221.00 212.52

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 71,921 188.00 196.48 190.26 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 3,858 350.00 390.00 363.40 130 4 Chuck, short rib 15 61,436 300.00 310.00 303.36 160 1 Round, bone-in 161 1 Round, boneless 4 3,078 203.75 210.00 205.35

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 18 113,124 215.00 230.00 220.57 168 1 Round, top inside round 9 19,930 188.00 199.00 193.50 168 3 Round, top inside round 9 57,318 195.02 220.87 201.80 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 14 45,982 210.50 220.00 214.61 171C 3 Round, eye of round (IM) 13 34,031 218.00 240.87 226.72 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 22 38,109 426.00 454.00 438.24 175 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 13 38,146 420.27 452.00 430.30 184 1 Loin, top butt, bnls, heavy 4 33,023 265.00 280.49 279.37 184 3 Loin, top butt, boneless 9 16,601 300.00 310.00 306.29 185A 4 Loin, bottom sirloin, flap 5 13,504 359.50 370.04 361.03 185B 1 Loin, ball-tip, bnls, heavy 11 15,688 210.16 233.65 227.01 185C 1 Loin, sirloin, tri-tip (IM) 9 113,105 282.97 294.00 285.53 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 15 53,911 884.00 900.00 893.17 191A 4 Loin, butt tender, trimmed 6 6,533 832.00 844.92 838.49 193 4 Flank, flank steak (IM) 9 45,099 397.94 436.00 400.10 ------------------------------------------------------------------------------- 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) 13 102,017 344.00 352.00 348.02 121C 4 Plate, Outside Skirt (IM) 7 10,035 460.00 526.00 511.69 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 28 126,109 255.00 282.25 259.35

Pectoral Meat 18 38,326 254.09 290.20 258.52 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 20 284,749 143.05 163.00 151.75 Ground Beef 75% 0 0 Ground Beef 81% 28 287,400 170.00 218.00 188.25 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 12 78,195 249.57 275.00 269.39 Ground Beef Chuck 80% 15 219,350 192.00 220.00 199.10 Ground Beef Round 85% 10 88,583 208.00 229.00 217.07 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% 5 25,345 195.70 220.43 209.92 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 0 0 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- 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.


Later, Baby
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