Bloomberg News

USDA Boxed Beef Cutout Closing Prices for February 8

February 08, 2013

February 8 (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: 182.12 179.62 Change from prior day: (1.34) (1.51) ------------------------------------------------------------------------------- Choice/Select spread: 2.50

Total Load Count (Cuts, Trimmings, Grids): 217 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 269.31 263.22 Primal Chuck 157.01 154.58 Primal Round 158.82 160.33 Primal Loin 240.73 232.69 Primal Brisket 121.88 119.49 Primal Short Plate 127.89 133.80 Primal Flank 100.82 99.78 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/07 100 42 38 20 200 183.46 181.13 02/06 93 34 15 43 186 183.94 180.65 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.40 179.82 -------------------------------------------------------------------------------- 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 97.59 loads 3,903,544 pounds Select Cuts 45.96 loads 1,838,324 pounds Trimmings 15.79 loads 631,630 pounds Ground Beef 57.25 load 2,289,898 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 17 58,087 504.42 550.68 509.35 112A 3 Rib, ribeye, bnls, light 22 237,310 569.00 676.00 583.40 112A 3 Rib, ribeye, bnls, heavy 18 66,502 560.00 615.10 586.91 113C 1 Chuck, semi-bnls, neck/off 4 5,816 204.75 214.00 210.93 114 1 Chuck, shoulder clod 8 21,125 200.00 209.89 203.04 114A 3 Chuck, shoulder clod, trmd 43 174,084 195.88 226.00 209.99 114D 3 Chuck, clod, top blade 5 29,403 248.56 290.00 251.45 114E 3 Chuck, clod, arm roast 7 6,629 245.00 273.71 250.05 114F 5 Chuck, clod tender (IM) 10 32,032 320.00 350.00 320.34 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 51 256,534 220.63 248.89 233.95 116B 1 Chuck, chuck tender (IM) 27 129,864 212.00 229.00 220.56

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 56 945,099 180.00 212.00 184.17 120A 3 Brisket, point/off, bnls 9 4,196 325.00 363.00 330.52 123A 3 Short Plate, short rib 15 40,827 372.00 428.00 395.31 130 4 Chuck, short rib 10 13,784 302.00 335.00 319.58 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 50 163,516 210.00 246.00 219.83 168 1 Round, top inside round 23 123,978 188.00 209.00 192.28 168 3 Round, top inside round 29 462,951 192.70 221.00 195.13 169 5 Round, top inside, denuded 13 21,843 225.00 250.00 232.84

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 2,941 210.50 230.00 213.04 171B 3 Round, outside round 37 144,892 200.00 229.50 210.93 171C 3 Round, eye of round (IM) 33 87,314 210.43 252.00 225.08 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 9,385 460.00 524.50 491.76 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 11 10,865 405.00 444.00 417.11 180 3 Loin, strip, bnls, 0x1 27 99,998 445.00 511.70 462.12 184 1 Loin, top butt, bnls, heavy 6 4,916 300.00 332.89 301.28 184 3 Loin, top butt, boneless 26 116,170 304.00 347.89 319.72 185A 4 Loin, bottom sirloin, flap 21 214,794 335.88 400.00 358.09 185B 1 Loin, ball-tip, bnls, heavy 19 41,253 223.50 253.70 231.04 185C 1 Loin, sirloin, tri-tip (IM) 8 19,990 271.00 295.00 279.30 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 90,760 870.00 951.57 889.65 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 14 12,062 383.00 470.00 402.76 ------------------------------------------------------------------------------- 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 43,437 498.80 530.60 504.98 112A 3 Rib, ribeye, bnls, light 7 35,970 542.29 572.00 561.84 112A 3 Rib, ribeye, bnls, heavy 23 38,951 529.00 575.00 557.04 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 15,888 197.00 210.86 204.55 114A 3 Chuck, shoulder clod, trmd 11 40,726 207.75 233.50 212.26 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 23,154 280.00 303.11 289.25 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 193,374 223.00 242.00 231.35 116B 1 Chuck, chuck tender (IM) 3 36,306 213.95 228.00 214.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 30 594,558 178.00 211.50 180.65 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 11,183 367.29 420.00 406.82 130 4 Chuck, short rib 5 5,531 265.00 313.00 298.08 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 51,566 205.88 225.00 212.44 168 1 Round, top inside round 7 19,584 190.00 220.86 201.75 168 3 Round, top inside round 10 37,469 199.00 215.00 204.41 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 22,031 200.55 216.00 211.74 171C 3 Round, eye of round (IM) 8 54,668 217.50 244.00 225.67 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 29,222 433.62 450.00 440.85 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 11 73,560 385.00 440.00 396.81 184 1 Loin, top butt, bnls, heavy 7 19,460 280.00 292.00 287.64 184 3 Loin, top butt, boneless 18 23,862 296.65 311.75 305.60 185A 4 Loin, bottom sirloin, flap 9 11,183 359.86 381.00 364.19 185B 1 Loin, ball-tip, bnls, heavy 9 34,408 221.00 236.98 221.93 185C 1 Loin, sirloin, tri-tip (IM) 3 3,398 260.00 295.00 262.97 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 9 24,874 885.00 926.75 892.63 191A 4 Loin, butt tender, trimmed 5 2,974 845.00 855.00 845.40 193 4 Flank, flank steak (IM) 6 13,000 399.55 465.50 417.51 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 217,225 94.00 122.00 94.55 121D 4 Plate, Inside Skirt (IM) 20 32,840 335.00 380.00 362.13 121C 4 Plate, Outside Skirt (IM) 11 23,571 440.00 533.00 481.80 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 37 176,567 251.74 275.00 260.32

Pectoral Meat 7 6,880 265.04 280.00 267.68 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 26 354,169 136.00 165.02 148.34 Ground Beef 75% Ground Beef 81% 43 607,909 164.25 204.00 171.85 Ground Beef 85% Ground Beef 90% Ground Beef 93% 11 55,436 240.00 273.15 255.06 Ground Beef Chuck 80% 26 299,906 183.00 209.00 197.22 Ground Beef Round 85% 14 45,137 215.00 231.00 227.85 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% 7 20,266 178.00 222.70 209.47 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 11 385,590 59.00 66.50 62.34 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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