Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 183.80 180.75 Change from prior day: (0.51) 1.03 ------------------------------------------------------------------------------- Choice/Select spread: 3.05

Total Load Count (Cuts, Trimmings, Grids): 113 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 266.06 254.22 Primal Chuck 160.04 160.85 Primal Round 159.57 160.42 Primal Loin 243.18 232.57 Primal Brisket 127.22 125.78 Primal Short Plate 128.42 133.96 Primal Flank 105.43 99.00 -------------------------------------------------------------------------------- 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 48.52 loads 1,940,700 pounds Select Cuts 19.15 loads 766,167 pounds Trimmings 11.08 loads 443,053 pounds Ground Beef 34.59 load 1,383,635 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 12 53,921 503.93 569.00 511.02 112A 3 Rib, ribeye, bnls, light 12 13,426 609.00 641.00 622.66 112A 3 Rib, ribeye, bnls, heavy 34 99,923 544.00 636.00 561.22 113C 1 Chuck, semi-bnls, neck/off 3 12,751 205.00 219.00 205.85 114 1 Chuck, shoulder clod 5 30,284 201.00 205.00 203.11 114A 3 Chuck, shoulder clod, trmd 23 113,998 205.00 232.00 212.03 114D 3 Chuck, clod, top blade 6 63,262 248.56 290.00 251.03 114E 3 Chuck, clod, arm roast 4 2,170 245.00 264.87 249.48 114F 5 Chuck, clod tender (IM) 19 19,964 319.88 351.53 322.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 60,674 230.00 248.28 234.02 116B 1 Chuck, chuck tender (IM) 16 59,189 212.00 227.00 214.76

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 29 66,187 192.00 211.00 196.62 120A 3 Brisket, point/off, bnls 11 14,601 325.00 349.42 333.63 123A 3 Short Plate, short rib 29 43,357 365.00 410.00 393.93 130 4 Chuck, short rib 11 15,375 304.63 320.00 309.99 160 1 Round, bone-in 5 6,824 187.00 210.00 201.86 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 36 66,250 211.00 239.12 218.40 168 1 Round, top inside round 34 149,969 179.75 204.89 189.29 168 3 Round, top inside round 27 187,316 195.00 225.00 200.16 169 5 Round, top inside, denuded 8 45,687 227.00 247.00 235.02

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 1,262 199.93 230.00 217.24 171B 3 Round, outside round 28 169,455 205.00 235.00 207.00 171C 3 Round, eye of round (IM) 24 32,406 224.50 245.00 229.84 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 10,246 459.00 491.00 477.48 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 14 9,996 405.00 444.00 417.68 180 3 Loin, strip, bnls, 0x1 35 143,434 440.00 517.00 458.07 184 1 Loin, top butt, bnls, heavy 11 11,662 301.00 332.28 313.23 184 3 Loin, top butt, boneless 23 60,980 306.00 340.00 314.84 185A 4 Loin, bottom sirloin, flap 16 25,236 370.00 386.65 373.28 185B 1 Loin, ball-tip, bnls, heavy 23 62,644 225.00 246.89 229.18 185C 1 Loin, sirloin, tri-tip (IM) 13 10,498 289.87 338.65 302.15 185D 4 Loin, tri-tip, pld (IM) 4 5,168 390.00 414.00 393.77 189A 4 Loin, tndrloin, trmd, heavy 37 34,270 900.00 951.00 916.37 191A 4 Loin, butt tender, trimmed 6 23,842 819.00 838.59 828.19 193 4 Flank, flank steak (IM) 6 2,474 445.00 465.00 453.00 ------------------------------------------------------------------------------- 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 4 1,718 490.00 513.00 503.73 112A 3 Rib, ribeye, bnls, light 18 23,777 544.14 570.50 563.74 112A 3 Rib, ribeye, bnls, heavy 24 26,446 537.00 575.00 558.20 113C 1 Chuck, semi-bnls, neck/off 4 6,211 215.00 215.00 215.00 114 1 Chuck, shoulder clod 6 5,940 200.50 205.00 203.94 114A 3 Chuck, shoulder clod, trmd 10 34,171 207.20 215.00 211.70 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 10,137 280.00 330.44 311.19 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 99,073 226.59 263.00 233.25 116B 1 Chuck, chuck tender (IM) 13 33,735 205.00 235.00 212.70

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 44,171 192.00 198.00 192.99 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 5 8,954 310.00 325.00 314.02 160 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 21 48,004 210.00 222.50 215.44 168 1 Round, top inside round 16 41,526 188.00 198.00 189.45 168 3 Round, top inside round 8 11,614 200.00 215.00 202.35 169 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 17 54,507 203.14 215.00 211.84 171C 3 Round, eye of round (IM) 12 27,510 219.00 235.33 224.74 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 19 13,874 436.00 450.36 448.87 175 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 30 22,854 418.00 461.00 434.45 184 1 Loin, top butt, bnls, heavy 10 10,549 280.00 287.00 281.74 184 3 Loin, top butt, boneless 19 17,092 300.00 312.01 305.08 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 12 13,156 220.24 239.00 229.56 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 22,514 855.00 1007.00 908.69 191A 4 Loin, butt tender, trimmed 8 14,093 830.00 857.80 832.77 193 4 Flank, flank steak (IM) 3 4,206 410.07 465.00 430.89 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 7,893 104.00 117.36 114.26 121D 4 Plate, Inside Skirt (IM) 14 48,718 345.00 380.00 350.08 121C 4 Plate, Outside Skirt (IM) 12 21,395 460.00 510.00 498.31 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 44 89,475 255.00 280.00 267.20

Pectoral Meat 18 137,208 255.00 300.00 258.26 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 46 427,923 143.05 175.89 149.52 Ground Beef 75% Ground Beef 81% 64 337,981 174.00 224.89 188.60 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 18 47,842 259.81 275.00 266.87 Ground Beef Chuck 80% 32 106,642 192.00 212.89 200.45 Ground Beef Round 85% 26 57,566 226.00 231.00 228.78 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% 0 0 Blended Ground Beef 81% 9 64,218 198.60 222.70 209.17 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 14 400,383 64.00 69.50 66.79 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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