Bloomberg News

USDA Boxed Beef Cutout Closing Prices for February 6

February 06, 2013

February 6 (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: 183.94 180.65 Change from prior day: (0.37) 0.93 ------------------------------------------------------------------------------- Choice/Select spread: 3.29

Total Load Count (Cuts, Trimmings, Grids): 186 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 266.58 254.43 Primal Chuck 160.49 160.34 Primal Round 159.66 160.38 Primal Loin 242.82 232.70 Primal Brisket 127.31 125.97 Primal Short Plate 128.41 133.98 Primal Flank 105.46 98.99 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/05 65 55 23 39 183 184.31 179.72 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 184.34 179.72 -------------------------------------------------------------------------------- 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 93.12 loads 3,724,961 pounds Select Cuts 34.30 loads 1,372,015 pounds Trimmings 15.39 loads 615,400 pounds Ground Beef 42.93 load 1,717,274 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 38 94,687 503.93 569.00 513.43 112A 3 Rib, ribeye, bnls, light 15 14,497 595.00 641.00 621.16 112A 3 Rib, ribeye, bnls, heavy 92 165,658 544.00 636.01 571.29 113C 1 Chuck, semi-bnls, neck/off 8 22,586 205.00 219.00 207.89 114 1 Chuck, shoulder clod 9 38,461 199.00 205.00 202.50 114A 3 Chuck, shoulder clod, trmd 53 180,422 205.00 232.00 211.31 114D 3 Chuck, clod, top blade 13 79,445 248.56 291.00 257.46 114E 3 Chuck, clod, arm roast 9 18,146 242.00 264.87 249.24 114F 5 Chuck, clod tender (IM) 25 30,460 305.00 331.00 319.44 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 84 200,020 226.80 248.28 236.34 116B 1 Chuck, chuck tender (IM) 41 79,103 210.00 235.00 216.12

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 81 122,802 190.00 211.00 195.87 120A 3 Brisket, point/off, bnls 15 17,772 324.00 349.42 332.60 123A 3 Short Plate, short rib 52 61,520 365.00 426.00 396.23 130 4 Chuck, short rib 53 60,607 289.02 330.00 311.38 160 1 Round, bone-in 7 13,756 187.00 211.00 199.48 161 1 Round, boneless 6 8,230 204.00 219.28 206.71

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 86 139,477 211.00 239.50 219.30 168 1 Round, top inside round 74 540,119 187.00 204.89 188.16 168 3 Round, top inside round 36 222,585 195.00 225.00 201.28 169 5 Round, top inside, denuded 13 54,744 227.00 247.00 234.68

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 6,301 193.00 230.00 203.88 171B 3 Round, outside round 48 248,068 205.00 235.00 208.12 171C 3 Round, eye of round (IM) 57 65,847 222.00 255.00 229.61 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 37,762 459.00 524.50 484.24 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 15 10,540 405.00 444.00 418.54 180 3 Loin, strip, bnls, 0x1 99 456,248 440.00 529.50 456.22 184 1 Loin, top butt, bnls, heavy 20 55,022 300.70 332.28 304.50 184 3 Loin, top butt, boneless 49 80,616 306.00 340.00 318.23 185A 4 Loin, bottom sirloin, flap 38 39,518 370.00 396.00 374.66 185B 1 Loin, ball-tip, bnls, heavy 32 72,538 221.00 246.89 229.30 185C 1 Loin, sirloin, tri-tip (IM) 18 35,408 284.08 338.65 293.77 185D 4 Loin, tri-tip, pld (IM) 24 15,880 389.00 414.00 393.45 189A 4 Loin, tndrloin, trmd, heavy 68 101,566 873.50 951.00 903.93 191A 4 Loin, butt tender, trimmed 6 23,842 819.00 838.59 828.19 193 4 Flank, flank steak (IM) 12 8,908 435.00 467.00 450.43 ------------------------------------------------------------------------------- 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 4,329 490.00 513.00 502.79 112A 3 Rib, ribeye, bnls, light 20 24,505 544.14 576.01 564.01 112A 3 Rib, ribeye, bnls, heavy 33 42,193 537.00 575.00 559.04 113C 1 Chuck, semi-bnls, neck/off 7 8,332 208.50 215.00 213.75 114 1 Chuck, shoulder clod 12 22,862 197.00 212.67 204.79 114A 3 Chuck, shoulder clod, trmd 13 50,512 207.20 215.00 210.93 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 17 14,380 280.00 330.44 305.40 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 155,589 225.00 263.00 231.15 116B 1 Chuck, chuck tender (IM) 23 59,673 205.00 235.00 213.45

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 84,154 190.00 215.54 192.96 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 14 19,196 295.00 325.00 313.31 160 1 Round, bone-in 161 1 Round, boneless 5 7,477 211.00 216.00 211.67

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 92,467 210.00 225.00 215.99 168 1 Round, top inside round 22 52,396 186.47 220.81 191.01 168 3 Round, top inside round 10 19,166 197.15 215.00 200.97 169 5 Round, top inside, denuded 7 5,174 227.00 250.65 229.15

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 25 86,088 203.14 220.54 211.45 171C 3 Round, eye of round (IM) 20 48,516 218.77 245.00 225.33 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 25 34,279 428.39 450.36 444.93 175 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 34 54,175 418.00 461.00 434.03 184 1 Loin, top butt, bnls, heavy 11 10,624 280.00 287.00 281.76 184 3 Loin, top butt, boneless 20 17,502 300.00 319.00 305.40 185A 4 Loin, bottom sirloin, flap 6 10,428 354.00 375.00 362.23 185B 1 Loin, ball-tip, bnls, heavy 19 24,103 216.00 239.00 228.51 185C 1 Loin, sirloin, tri-tip (IM) 8 46,202 283.66 319.00 296.60 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 35 52,638 855.00 1007.00 894.72 191A 4 Loin, butt tender, trimmed 11 16,765 830.00 857.80 834.70 193 4 Flank, flank steak (IM) 6 5,113 400.00 465.00 427.91 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 11,331 104.00 125.00 117.29 121D 4 Plate, Inside Skirt (IM) 25 56,627 345.00 380.00 351.40 121C 4 Plate, Outside Skirt (IM) 15 25,557 460.00 510.00 493.64 121E 6 Outside Skirt, pld (IM) 5 1,686 668.00 745.00 713.49

Cap, Wedge Meat & (IM) Lean 71 147,696 254.00 281.01 265.97

Pectoral Meat 35 187,306 253.92 300.00 257.95 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 57 481,436 143.05 186.00 150.40 Ground Beef 75% Ground Beef 81% 78 440,605 174.00 224.89 191.70 Ground Beef 85% Ground Beef 90% Ground Beef 93% 22 58,941 259.81 275.00 267.35 Ground Beef Chuck 80% 41 165,869 192.00 212.89 200.76 Ground Beef Round 85% 32 77,386 222.00 231.00 228.75 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% 14 90,138 196.30 238.00 212.90 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 18 526,130 63.00 69.50 66.28 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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