Bloomberg News

USDA Boxed Beef Cutout Midday Prices for February 25

February 25, 2013

February 25 (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: 183.25 180.29 Change from prior day: 0.36 0.10 ------------------------------------------------------------------------------- Choice/Select spread: 2.97

Total Load Count (Cuts, Trimmings, Grids): 93 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 275.05 262.31 Primal Chuck 160.47 160.23 Primal Round 156.11 157.04 Primal Loin 239.51 229.81 Primal Brisket 126.49 124.99 Primal Short Plate 129.66 134.51 Primal Flank 100.07 103.51 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/22 95 35 13 27 170 182.89 180.19 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 182.39 180.44 -------------------------------------------------------------------------------- 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 52.87 loads 2,114,942 pounds Select Cuts 15.59 loads 623,640 pounds Trimmings 5.25 loads 209,998 pounds Ground Beef 19.66 load 786,300 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 17 240,068 519.00 536.00 521.75 112A 3 Rib, ribeye, bnls, light 6 7,537 549.00 610.00 580.58 112A 3 Rib, ribeye, bnls, heavy 12 16,374 564.30 607.00 582.20 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 8 52,837 198.00 209.00 200.14 114A 3 Chuck, shoulder clod, trmd 17 84,188 202.88 215.50 209.85 114D 3 Chuck, clod, top blade 9 32,775 241.00 288.00 268.63 114E 3 Chuck, clod, arm roast 6 71,351 241.00 269.00 257.17 114F 5 Chuck, clod tender (IM) 8 7,528 327.18 408.00 387.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 62,239 226.00 256.00 233.87 116B 1 Chuck, chuck tender (IM) 7 20,304 222.00 233.00 230.62

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 62,508 186.00 220.00 190.12 120A 3 Brisket, point/off, bnls 3 4,906 325.00 350.00 329.08 123A 3 Short Plate, short rib 21 31,020 365.00 455.00 414.76 130 4 Chuck, short rib 13 13,652 310.00 331.58 320.49 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 18 114,278 208.00 227.00 213.83 168 1 Round, top inside round 10 41,191 183.00 190.00 185.69 168 3 Round, top inside round 18 315,256 192.00 219.00 195.77 169 5 Round, top inside, denuded 7 48,371 225.00 230.00 226.75

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 16 100,067 201.00 221.00 207.20 171C 3 Round, eye of round (IM) 23 52,265 222.00 232.00 223.68 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 10,379 451.00 524.50 502.90 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 31,145 400.00 437.00 400.80 180 3 Loin, strip, bnls, 0x1 32 226,023 444.00 472.00 454.62 184 1 Loin, top butt, bnls, heavy 11 24,025 295.00 327.00 300.03 184 3 Loin, top butt, boneless 15 86,757 310.00 334.26 321.13 185A 4 Loin, bottom sirloin, flap 9 22,304 358.00 376.00 366.69 185B 1 Loin, ball-tip, bnls, heavy 7 23,845 218.34 233.00 225.27 185C 1 Loin, sirloin, tri-tip (IM) 3 43,852 264.00 307.00 266.10 185D 4 Loin, tri-tip, pld (IM) 7 6,211 384.00 406.00 388.55 189A 4 Loin, tndrloin, trmd, heavy 18 27,022 866.00 964.70 885.15 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 3,700 390.00 436.69 396.84 ------------------------------------------------------------------------------- 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 3 5,969 519.00 520.00 519.45 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 5 3,548 555.64 565.00 561.07 113C 1 Chuck, semi-bnls, neck/off 4 9,495 207.95 211.00 208.15 114 1 Chuck, shoulder clod 4 44,824 193.00 202.00 193.97 114A 3 Chuck, shoulder clod, trmd 5 21,235 206.11 215.00 211.97 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 10,986 280.00 327.00 316.73 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 46,206 226.70 242.00 233.76 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 3 7,943 188.00 196.00 188.34 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 4,792 400.00 446.00 433.19 130 4 Chuck, short rib 0 0 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 4,550 210.00 225.00 222.16 168 1 Round, top inside round 168 3 Round, top inside round 5 74,154 195.93 202.00 200.05 169 5 Round, top inside, denuded 3 4,751 222.00 233.00 228.03

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 17,513 189.00 195.00 191.53 171B 3 Round, outside round 4 45,980 205.00 217.00 209.66 171C 3 Round, eye of round (IM) 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 4,050 440.00 450.48 441.78 175 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 6 13,255 410.00 425.00 414.20 184 1 Loin, top butt, bnls, heavy 4 13,595 278.93 291.76 284.84 184 3 Loin, top butt, boneless 8 35,995 298.85 320.00 303.92 185A 4 Loin, bottom sirloin, flap 4 50,600 353.72 360.00 359.21 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 9 45,762 841.00 900.00 844.27 191A 4 Loin, butt tender, trimmed 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 2,378 110.00 125.00 116.40 121D 4 Plate, Inside Skirt (IM) 5 9,747 351.22 383.00 376.67 121C 4 Plate, Outside Skirt (IM) 6 23,078 452.59 510.00 476.28 121E 6 Outside Skirt, pld (IM) 5 11,450 630.00 745.00 640.52

Cap, Wedge Meat & (IM) Lean 19 52,946 257.00 275.00 262.77

Pectoral Meat 5 21,284 252.55 260.00 255.81 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 15 172,358 152.00 167.50 157.97 Ground Beef 75% Ground Beef 81% 20 207,971 170.00 209.27 180.17 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 9 27,157 250.96 273.50 265.22 Ground Beef Chuck 80% 6 75,222 183.00 224.00 196.59 Ground Beef Round 85% 17 108,309 215.00 224.00 219.63 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% 0 0 Blended Ground Beef 81% 12 86,685 194.60 205.71 201.49 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 8 201,948 66.34 73.50 69.30 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.


Hollywood Goes YouTube
LIMITED-TIME OFFER SUBSCRIBE NOW

(enter your email)
(enter up to 5 email addresses, separated by commas)

Max 250 characters

 
blog comments powered by Disqus