Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 183.44 179.67 Change from prior day: 0.72 0.52 ------------------------------------------------------------------------------- Choice/Select spread: 3.77

Total Load Count (Cuts, Trimmings, Grids): 79 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 273.42 259.42 Primal Chuck 158.65 156.08 Primal Round 159.08 157.47 Primal Loin 240.66 234.81 Primal Brisket 124.36 123.48 Primal Short Plate 129.93 135.73 Primal Flank 102.58 96.71 -------------------------------------------------------------------------------- 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 31.24 loads 1,249,718 pounds Select Cuts 27.29 loads 1,091,753 pounds Trimmings 0.00 loads 0 pounds Ground Beef 20.52 load 820,895 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 9 56,316 520.00 550.00 547.70 112A 3 Rib, ribeye, bnls, light 3 6,579 597.00 610.00 601.69 112A 3 Rib, ribeye, bnls, heavy 34 31,969 565.00 616.50 581.44 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 7 65,837 200.00 206.00 200.83 114A 3 Chuck, shoulder clod, trmd 17 112,417 206.00 224.00 208.99 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 3 3,671 255.00 260.00 257.07 114F 5 Chuck, clod tender (IM) 6 8,058 309.65 336.50 318.63 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 61,221 233.00 250.87 235.53 116B 1 Chuck, chuck tender (IM) 11 21,486 218.00 231.50 221.23

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 56,963 188.05 200.00 193.57 120A 3 Brisket, point/off, bnls 5 3,288 324.00 366.00 328.75 123A 3 Short Plate, short rib 6 7,626 390.00 401.00 397.70 130 4 Chuck, short rib 8 16,682 307.00 335.00 324.80 160 1 Round, bone-in 6 12,808 198.50 223.50 218.97 161 1 Round, boneless 6 6,324 207.00 212.00 208.20

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 28 149,938 205.00 224.50 207.52 168 1 Round, top inside round 5 7,327 190.00 197.00 193.87 168 3 Round, top inside round 17 109,030 192.50 208.00 197.92 169 5 Round, top inside, denuded 7 6,410 232.00 241.00 236.02

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 2,575 209.73 232.00 217.59 171B 3 Round, outside round 24 64,206 201.00 223.50 207.44 171C 3 Round, eye of round (IM) 21 45,511 218.88 245.00 226.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 8,719 440.00 480.00 450.52 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 5,232 415.00 427.00 419.87 180 3 Loin, strip, bnls, 0x1 18 30,335 440.00 492.00 458.59 184 1 Loin, top butt, bnls, heavy 4 4,653 300.00 305.00 303.29 184 3 Loin, top butt, boneless 9 45,269 308.00 327.80 319.10 185A 4 Loin, bottom sirloin, flap 12 19,692 355.00 385.56 363.93 185B 1 Loin, ball-tip, bnls, heavy 5 11,985 222.00 240.00 226.35 185C 1 Loin, sirloin, tri-tip (IM) 4 36,784 278.35 280.00 278.77 185D 4 Loin, tri-tip, pld (IM) 6 3,404 383.00 406.00 386.99 189A 4 Loin, tndrloin, trmd, heavy 16 68,912 873.00 965.00 886.52 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 8,565 413.00 465.00 439.10 ------------------------------------------------------------------------------- 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 11 17,545 504.00 531.00 510.22 112A 3 Rib, ribeye, bnls, light 5 7,117 544.00 572.00 555.19 112A 3 Rib, ribeye, bnls, heavy 23 23,452 544.00 570.00 549.79 113C 1 Chuck, semi-bnls, neck/off 5 5,940 208.00 225.87 213.34 114 1 Chuck, shoulder clod 5 65,138 193.97 203.01 196.53 114A 3 Chuck, shoulder clod, trmd 12 86,839 206.00 215.00 210.15 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 5,176 280.00 295.00 293.61 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 10 69,768 223.70 241.80 228.34 116B 1 Chuck, chuck tender (IM) 5 60,325 214.00 231.00 215.02

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 4 5,985 190.00 210.56 193.35 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 6 1,378 306.50 310.00 308.77 160 1 Round, bone-in 161 1 Round, boneless 5 4,350 204.68 209.50 208.19

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 6 8,352 217.68 220.00 219.33 168 1 Round, top inside round 12 48,058 183.30 197.01 189.11 168 3 Round, top inside round 4 10,776 197.00 207.00 201.65 169 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 9 38,420 203.00 218.00 207.33 171C 3 Round, eye of round (IM) 9 13,950 213.88 243.65 222.38 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 15 16,376 439.11 459.50 445.92 175 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 14 25,961 415.03 454.00 430.01 184 1 Loin, top butt, bnls, heavy 11 260,982 280.00 285.00 280.02 184 3 Loin, top butt, boneless 12 13,191 305.00 310.00 308.46 185A 4 Loin, bottom sirloin, flap 6 23,454 358.00 372.00 361.09 185B 1 Loin, ball-tip, bnls, heavy 13 93,569 215.36 240.00 219.10 185C 1 Loin, sirloin, tri-tip (IM) 4 5,386 285.00 300.00 296.41 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 24 31,449 878.89 950.87 888.78 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 49,010 384.00 412.05 389.27 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 61,990 100.00 117.61 104.71 121D 4 Plate, Inside Skirt (IM) 8 33,820 350.00 370.00 355.69 121C 4 Plate, Outside Skirt (IM) 7 3,852 465.00 510.00 479.18 121E 6 Outside Skirt, pld (IM) 3 4,340 589.50 605.10 598.01

Cap, Wedge Meat & (IM) Lean 20 102,221 256.00 276.00 260.81

Pectoral Meat 9 21,643 257.00 270.00 258.64 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 16 219,783 145.15 164.00 148.20 Ground Beef 75% Ground Beef 81% 28 218,777 169.00 210.00 186.94 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 8 66,334 249.21 275.00 270.57 Ground Beef Chuck 80% 10 109,569 177.00 203.60 185.36 Ground Beef Round 85% 6 19,643 215.86 225.39 218.90 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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 26,632 190.50 222.70 211.35 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 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 0 0 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.


The Good Business Issue
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus