Bloomberg News

USDA Boxed Beef Cutout Closing Prices for February 12

February 12, 2013

February 12 (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: 183.45 179.30 Change from prior day: 0.73 0.15 ------------------------------------------------------------------------------- Choice/Select spread: 4.15

Total Load Count (Cuts, Trimmings, Grids): 169 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 274.82 259.27 Primal Chuck 159.57 157.02 Primal Round 158.55 157.59 Primal Loin 239.94 232.28 Primal Brisket 123.43 123.48 Primal Short Plate 128.95 134.12 Primal Flank 101.44 96.47 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/11 72 23 13 29 137 182.72 179.15 02/08 98 46 16 57 217 182.12 179.62 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 183.31 180.05 -------------------------------------------------------------------------------- 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 80.92 loads 3,236,644 pounds Select Cuts 53.24 loads 2,129,669 pounds Trimmings 5.66 loads 226,278 pounds Ground Beef 29.57 load 1,182,798 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 29 134,017 510.12 551.50 536.56 112A 3 Rib, ribeye, bnls, light 8 59,916 579.00 611.28 582.56 112A 3 Rib, ribeye, bnls, heavy 42 41,203 565.00 616.50 582.15 113C 1 Chuck, semi-bnls, neck/off 6 43,120 205.00 216.00 207.68 114 1 Chuck, shoulder clod 11 72,271 199.00 206.00 200.77 114A 3 Chuck, shoulder clod, trmd 34 163,185 205.83 224.00 209.86 114D 3 Chuck, clod, top blade 7 5,262 269.00 294.48 277.46 114E 3 Chuck, clod, arm roast 9 19,816 250.00 260.00 253.92 114F 5 Chuck, clod tender (IM) 11 12,649 309.65 336.50 318.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 50 170,110 230.00 257.60 241.19 116B 1 Chuck, chuck tender (IM) 32 65,238 218.00 231.50 224.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 208,371 182.97 200.00 187.22 120A 3 Brisket, point/off, bnls 18 17,857 324.00 340.60 335.64 123A 3 Short Plate, short rib 12 14,327 380.00 430.00 409.53 130 4 Chuck, short rib 17 47,339 305.00 335.00 317.67 160 1 Round, bone-in 8 13,636 198.50 223.50 217.86 161 1 Round, boneless 8 20,978 203.00 212.00 205.26

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 63 279,896 205.00 232.58 212.52 168 1 Round, top inside round 18 130,664 181.53 212.41 184.28 168 3 Round, top inside round 39 214,950 190.00 212.00 196.78 169 5 Round, top inside, denuded 23 79,454 229.00 241.00 239.05

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 9,602 206.00 232.00 209.31 171B 3 Round, outside round 51 204,595 201.00 240.60 214.57 171C 3 Round, eye of round (IM) 50 126,527 209.00 245.00 222.72 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 84,965 440.00 480.00 467.35 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 7,111 415.00 439.00 423.99 180 3 Loin, strip, bnls, 0x1 33 93,973 440.00 492.00 468.22 184 1 Loin, top butt, bnls, heavy 5 5,044 300.00 310.00 303.81 184 3 Loin, top butt, boneless 31 165,430 308.00 339.65 317.29 185A 4 Loin, bottom sirloin, flap 19 53,366 354.97 385.56 361.04 185B 1 Loin, ball-tip, bnls, heavy 13 61,726 222.00 240.00 225.05 185C 1 Loin, sirloin, tri-tip (IM) 8 57,608 278.35 301.00 282.14 185D 4 Loin, tri-tip, pld (IM) 10 13,100 383.00 419.00 408.11 189A 4 Loin, tndrloin, trmd, heavy 37 229,239 833.00 965.00 876.00 191A 4 Loin, butt tender, trimmed 8 5,526 854.56 959.00 877.12 193 4 Flank, flank steak (IM) 26 29,043 393.83 465.00 423.92 ------------------------------------------------------------------------------- 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 22 22,852 502.00 531.00 510.21 112A 3 Rib, ribeye, bnls, light 11 16,032 544.00 579.00 555.78 112A 3 Rib, ribeye, bnls, heavy 40 166,400 540.00 572.00 546.45 113C 1 Chuck, semi-bnls, neck/off 12 29,640 200.00 225.87 205.44 114 1 Chuck, shoulder clod 7 83,463 193.97 203.01 197.38 114A 3 Chuck, shoulder clod, trmd 23 106,474 206.00 215.00 210.46 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 6,695 280.00 295.00 290.52 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 142,307 223.70 243.00 229.86 116B 1 Chuck, chuck tender (IM) 10 65,996 214.00 231.00 215.54

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 22,776 185.47 210.56 188.55 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 8,416 370.00 425.00 390.16 130 4 Chuck, short rib 8 3,496 306.50 325.00 315.73 160 1 Round, bone-in 161 1 Round, boneless 7 5,991 199.00 211.00 206.79

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 23 32,654 210.00 225.00 216.66 168 1 Round, top inside round 19 111,161 181.53 197.01 188.62 168 3 Round, top inside round 9 14,976 197.00 207.00 202.31 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 6,946 188.00 211.00 193.25 171B 3 Round, outside round 26 76,761 200.00 218.00 206.70 171C 3 Round, eye of round (IM) 16 19,190 213.88 243.65 226.76 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 36 55,383 420.19 466.00 440.00 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 26 39,674 415.03 459.48 430.51 184 1 Loin, top butt, bnls, heavy 14 267,222 280.00 285.00 280.03 184 3 Loin, top butt, boneless 31 168,369 280.00 317.28 292.47 185A 4 Loin, bottom sirloin, flap 15 110,143 341.53 396.50 349.90 185B 1 Loin, ball-tip, bnls, heavy 24 111,884 215.36 240.00 219.93 185C 1 Loin, sirloin, tri-tip (IM) 15 109,099 279.00 301.00 285.70 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 32,595 878.89 950.87 889.77 191A 4 Loin, butt tender, trimmed 9 6,231 834.00 855.00 837.31 193 4 Flank, flank steak (IM) 15 56,566 384.00 414.00 390.99 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 71,777 100.00 125.00 105.71 121D 4 Plate, Inside Skirt (IM) 20 84,086 338.00 380.00 348.17 121C 4 Plate, Outside Skirt (IM) 11 7,147 449.04 510.00 469.51 121E 6 Outside Skirt, pld (IM) 6 5,728 589.50 665.00 614.24

Cap, Wedge Meat & (IM) Lean 34 189,546 256.00 276.00 260.80

Pectoral Meat 29 93,625 254.00 290.00 258.39 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 35 320,530 145.15 164.00 148.94 Ground Beef 75% Ground Beef 81% 46 302,867 163.00 210.00 184.46 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 22 80,291 249.21 285.28 270.34 Ground Beef Chuck 80% 19 153,294 177.00 207.00 188.34 Ground Beef Round 85% 20 88,234 210.74 234.00 220.04 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% 12 35,152 190.50 222.70 208.58 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 8 226,278 63.16 66.69 65.75 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.


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