Bloomberg News

USDA Boxed Beef Cutout Closing Prices for February 22

February 22, 2013

February 22 (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: 182.89 180.19 Change from prior day: 0.54 (0.01) ------------------------------------------------------------------------------- Choice/Select spread: 2.70

Total Load Count (Cuts, Trimmings, Grids): 170 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 271.82 265.24 Primal Chuck 159.94 159.25 Primal Round 155.64 156.13 Primal Loin 240.98 230.48 Primal Brisket 126.09 125.22 Primal Short Plate 129.09 134.01 Primal Flank 100.56 102.05 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/21 97 29 4 23 152 182.35 180.20 02/20 117 47 16 42 221 182.31 180.53 02/19 185 85 36 60 366 182.47 180.88 02/15 69 26 15 33 142 181.95 180.40 02/14 81 31 23 12 146 183.53 179.60 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 182.52 180.32 -------------------------------------------------------------------------------- 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 95.39 loads 3,815,701 pounds Select Cuts 34.77 loads 1,390,758 pounds Trimmings 13.24 loads 529,514 pounds Ground Beef 26.69 load 1,067,787 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 21 55,646 513.00 541.50 524.65 112A 3 Rib, ribeye, bnls, light 17 21,511 549.00 627.00 586.28 112A 3 Rib, ribeye, bnls, heavy 24 30,139 539.00 607.00 568.88 113C 1 Chuck, semi-bnls, neck/off 4 3,081 210.00 215.00 213.36 114 1 Chuck, shoulder clod 11 44,017 190.00 217.98 199.80 114A 3 Chuck, shoulder clod, trmd 26 112,185 198.00 226.00 208.07 114D 3 Chuck, clod, top blade 6 8,210 253.00 285.35 262.57 114E 3 Chuck, clod, arm roast 12 69,667 231.62 257.00 248.09 114F 5 Chuck, clod tender (IM) 17 21,438 320.00 344.80 333.25 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 184,868 230.00 257.60 238.75 116B 1 Chuck, chuck tender (IM) 26 147,625 220.00 239.89 229.55

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 36 178,261 183.29 213.00 192.44 120A 3 Brisket, point/off, bnls 14 15,916 325.00 357.00 330.90 123A 3 Short Plate, short rib 15 44,775 364.00 448.00 381.63 130 4 Chuck, short rib 21 15,863 310.00 342.00 322.52 160 1 Round, bone-in 4 9,716 191.00 200.00 193.15 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 47 194,857 203.29 229.28 211.98 168 1 Round, top inside round 37 253,190 180.10 205.00 185.75 168 3 Round, top inside round 29 580,703 189.30 209.00 193.35 169 5 Round, top inside, denuded 12 29,391 220.00 237.60 230.03

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 7,110 192.00 215.00 200.97 171B 3 Round, outside round 35 226,703 199.00 225.89 206.02 171C 3 Round, eye of round (IM) 35 201,344 217.00 235.99 221.73 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 38,433 449.30 498.00 456.42 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 10 7,627 395.00 405.00 400.99 180 3 Loin, strip, bnls, 0x1 28 141,428 440.00 491.00 451.11 184 1 Loin, top butt, bnls, heavy 12 84,224 284.00 310.00 299.42 184 3 Loin, top butt, boneless 24 69,104 303.00 339.80 322.91 185A 4 Loin, bottom sirloin, flap 35 244,505 340.00 381.50 355.47 185B 1 Loin, ball-tip, bnls, heavy 27 100,677 194.00 242.00 225.99 185C 1 Loin, sirloin, tri-tip (IM) 15 49,669 262.97 312.00 272.46 185D 4 Loin, tri-tip, pld (IM) 11 151,576 367.55 425.00 382.97 189A 4 Loin, tndrloin, trmd, heavy 38 122,987 840.00 1025.00 885.79 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 25 54,360 375.88 465.00 410.58 ------------------------------------------------------------------------------- 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 7 9,927 475.45 525.56 508.75 112A 3 Rib, ribeye, bnls, light 4 19,115 560.00 570.00 561.01 112A 3 Rib, ribeye, bnls, heavy 24 112,937 523.85 580.00 555.53 113C 1 Chuck, semi-bnls, neck/off 4 8,024 205.80 215.00 213.06 114 1 Chuck, shoulder clod 4 88,724 189.37 201.00 199.87 114A 3 Chuck, shoulder clod, trmd 6 18,186 203.39 225.00 208.41 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 16 33,436 280.00 325.00 310.40 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 124,384 225.00 240.90 231.01 116B 1 Chuck, chuck tender (IM) 5 8,676 225.00 232.98 227.01

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 12 31,870 183.50 210.00 189.19 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 5,572 389.00 400.00 394.83 130 4 Chuck, short rib 5 7,756 284.00 325.00 316.54 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 38,803 209.00 226.00 210.72 168 1 Round, top inside round 9 77,974 182.00 201.80 185.21 168 3 Round, top inside round 15 181,250 188.00 200.00 195.00 169 5 Round, top inside, denuded 3 8,955 222.00 247.80 232.05

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 55,933 199.00 215.50 205.73 171C 3 Round, eye of round (IM) 4 6,870 218.00 236.50 226.26 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 4,400 440.00 475.00 450.11 175 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 7 37,972 400.00 475.00 432.22 184 1 Loin, top butt, bnls, heavy 9 11,620 285.00 300.00 287.88 184 3 Loin, top butt, boneless 13 59,233 280.88 322.00 305.73 185A 4 Loin, bottom sirloin, flap 12 121,258 340.00 380.00 350.04 185B 1 Loin, ball-tip, bnls, heavy 8 11,665 225.00 242.00 232.88 185C 1 Loin, sirloin, tri-tip (IM) 13 22,340 250.00 298.00 262.69 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 7 46,801 844.00 900.00 849.23 191A 4 Loin, butt tender, trimmed 6 1,457 808.96 855.00 822.84 193 4 Flank, flank steak (IM) 5 14,049 392.00 456.50 434.54 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 6,392 90.00 116.00 100.22 121D 4 Plate, Inside Skirt (IM) 26 72,599 335.00 380.00 349.70 121C 4 Plate, Outside Skirt (IM) 14 37,782 445.00 510.45 466.52 121E 6 Outside Skirt, pld (IM) 4 6,354 630.94 734.16 649.62

Cap, Wedge Meat & (IM) Lean 35 104,680 245.00 285.00 263.45

Pectoral Meat 24 82,061 249.39 290.00 254.92 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 29 285,690 147.00 169.00 158.30 Ground Beef 75% Ground Beef 81% 23 138,650 175.00 219.58 190.46 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 5 58,686 263.25 266.52 265.22 Ground Beef Chuck 80% 14 79,292 185.00 208.00 198.20 Ground Beef Round 85% 7 47,014 200.84 234.00 217.17 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% 4 35,271 196.00 206.06 198.82 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 18 529,514 65.85 72.50 69.26 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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