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USDA Boxed Beef Cutout Midday 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 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: 182.27 180.07 Change from prior day: (1.19) (1.06) ------------------------------------------------------------------------------- Choice/Select spread: 2.19

Total Load Count (Cuts, Trimmings, Grids): 138 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 268.54 263.47 Primal Chuck 157.46 154.90 Primal Round 159.33 160.95 Primal Loin 240.64 233.59 Primal Brisket 122.03 120.11 Primal Short Plate 127.74 133.56 Primal Flank 101.10 99.47 -------------------------------------------------------------------------------- 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 60.11 loads 2,404,324 pounds Select Cuts 25.83 loads 1,033,312 pounds Trimmings 5.93 loads 237,290 pounds Ground Beef 46.12 load 1,844,999 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 38,558 504.42 546.00 510.27 112A 3 Rib, ribeye, bnls, light 9 58,404 569.00 614.00 570.70 112A 3 Rib, ribeye, bnls, heavy 11 18,140 560.00 615.10 584.05 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 4 10,662 200.00 209.89 201.75 114A 3 Chuck, shoulder clod, trmd 27 108,199 200.00 226.00 209.87 114D 3 Chuck, clod, top blade 3 14,317 248.56 290.00 249.59 114E 3 Chuck, clod, arm roast 5 3,029 250.00 267.95 252.84 114F 5 Chuck, clod tender (IM) 5 2,103 320.00 350.00 325.14 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 172,583 214.60 248.00 233.97 116B 1 Chuck, chuck tender (IM) 20 91,873 212.00 229.00 222.50

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 46 883,521 180.00 212.00 183.89 120A 3 Brisket, point/off, bnls 8 3,992 325.00 363.00 330.04 123A 3 Short Plate, short rib 8 27,163 372.00 428.00 393.48 130 4 Chuck, short rib 7 8,334 309.00 335.00 318.79 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 90,361 215.00 246.00 222.27 168 1 Round, top inside round 16 97,770 188.00 209.00 192.58 168 3 Round, top inside round 13 167,336 193.00 221.00 197.37 169 5 Round, top inside, denuded 10 19,573 225.00 241.86 231.51

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 1,921 211.00 230.00 213.66 171B 3 Round, outside round 26 104,400 200.00 223.00 209.89 171C 3 Round, eye of round (IM) 19 26,389 210.43 252.00 234.89 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 5,900 460.00 510.00 485.14 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 6,062 415.00 440.00 418.02 180 3 Loin, strip, bnls, 0x1 21 95,062 445.00 511.70 461.41 184 1 Loin, top butt, bnls, heavy 5 4,844 300.00 311.00 300.81 184 3 Loin, top butt, boneless 14 64,604 304.00 340.00 318.43 185A 4 Loin, bottom sirloin, flap 7 18,320 370.00 396.00 374.95 185B 1 Loin, ball-tip, bnls, heavy 17 24,628 227.95 253.70 234.88 185C 1 Loin, sirloin, tri-tip (IM) 8 7,490 290.00 341.00 294.41 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 18 67,689 870.00 951.57 882.64 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 9,353 383.00 470.00 396.09 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 6 34,859 542.29 572.00 561.58 112A 3 Rib, ribeye, bnls, heavy 17 16,777 529.00 575.00 563.98 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 4 9,689 208.20 224.00 212.17 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 10 21,409 280.00 303.11 290.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 107,223 223.00 242.00 231.67 116B 1 Chuck, chuck tender (IM) 0 0

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 25 471,305 178.00 208.00 181.30 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 8,950 367.29 420.00 411.06 130 4 Chuck, short rib 4 4,315 265.00 313.00 296.97 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 5,120 215.00 221.24 220.02 168 1 Round, top inside round 4 14,705 190.00 220.86 202.53 168 3 Round, top inside round 5 12,308 200.00 215.00 207.65 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 6 13,716 209.86 216.00 214.13 171C 3 Round, eye of round (IM) 3 20,119 230.00 244.00 235.01 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 11,091 438.81 450.00 445.02 175 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 8 68,888 385.00 440.00 395.25 184 1 Loin, top butt, bnls, heavy 6 19,235 280.00 292.00 287.69 184 3 Loin, top butt, boneless 6 7,268 305.00 310.00 305.33 185A 4 Loin, bottom sirloin, flap 7 10,476 359.86 374.89 363.32 185B 1 Loin, ball-tip, bnls, heavy 4 32,912 221.00 235.00 221.52 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 24,397 885.00 926.75 892.68 191A 4 Loin, butt tender, trimmed 5 2,974 845.00 855.00 845.40 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 4,602 108.71 122.00 114.69 121D 4 Plate, Inside Skirt (IM) 8 16,531 350.00 380.00 371.74 121C 4 Plate, Outside Skirt (IM) 8 15,019 440.00 521.00 460.33 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 21 38,139 243.00 275.00 268.68

Pectoral Meat 4 4,144 268.00 280.00 268.73 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 275,010 145.84 153.50 147.85 Ground Beef 75% Ground Beef 81% 27 322,590 165.00 204.00 175.23 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 10 53,915 240.00 268.50 254.55 Ground Beef Chuck 80% 21 290,000 185.00 209.00 197.35 Ground Beef Round 85% 12 44,262 215.00 231.00 227.81 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% 3 3,952 198.00 222.70 216.66 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 0 0 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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