Bloomberg News

USDA Boxed Beef Cutout Midday Prices for March 1

March 01, 2013

March 1 (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: 187.49 185.25 Change from prior day: 1.33 (0.51) ------------------------------------------------------------------------------- Choice/Select spread: 2.24

Total Load Count (Cuts, Trimmings, Grids): 87 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 274.51 264.62 Primal Chuck 166.02 166.16 Primal Round 164.13 163.19 Primal Loin 240.86 235.14 Primal Brisket 132.52 132.44 Primal Short Plate 131.56 136.06 Primal Flank 103.87 102.32 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/28 91 30 6 21 148 186.16 185.76 02/27 88 46 10 43 187 185.57 184.87 02/26 92 44 9 22 166 184.51 182.57 02/25 91 36 11 25 163 183.09 180.14 02/22 95 35 13 27 170 182.89 180.19 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 184.44 182.71 -------------------------------------------------------------------------------- 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 51.63 loads 2,065,154 pounds Select Cuts 17.19 loads 687,515 pounds Trimmings 0.18 loads 7,000 pounds Ground Beef 17.90 load 716,007 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 18 327,051 508.39 546.00 529.62 112A 3 Rib, ribeye, bnls, light 4 5,078 600.00 600.00 600.00 112A 3 Rib, ribeye, bnls, heavy 18 62,691 549.00 610.00 560.02 113C 1 Chuck, semi-bnls, neck/off 4 9,357 195.00 215.30 206.39 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 11 99,075 203.74 225.00 219.61 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 3 2,788 255.20 256.00 255.65 114F 5 Chuck, clod tender (IM) 8 5,081 330.00 360.00 340.69 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 14 97,065 237.00 260.02 249.12 116B 1 Chuck, chuck tender (IM) 14 18,735 224.71 245.39 234.11

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 50,755 187.64 220.00 202.69 120A 3 Brisket, point/off, bnls 5 14,659 337.00 361.00 345.69 123A 3 Short Plate, short rib 12 20,216 402.69 468.00 430.47 130 4 Chuck, short rib 7 7,347 308.74 325.21 320.23 160 1 Round, bone-in 3 8,662 198.50 210.22 199.68 161 1 Round, boneless 4 18,762 206.00 211.00 209.13

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 133,757 217.00 239.00 225.86 168 1 Round, top inside round 10 45,956 193.00 204.00 197.16 168 3 Round, top inside round 13 70,214 203.00 220.00 209.43 169 5 Round, top inside, denuded 16 60,718 227.00 250.02 230.72

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 20 71,574 200.00 227.00 213.89 171C 3 Round, eye of round (IM) 25 45,203 220.00 251.00 234.06 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 53,062 454.00 524.50 474.39 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 10,924 408.00 408.00 408.00 180 3 Loin, strip, bnls, 0x1 31 162,574 455.00 508.00 475.42 184 1 Loin, top butt, bnls, heavy 6 10,780 295.00 305.00 296.25 184 3 Loin, top butt, boneless 14 40,223 315.21 333.00 323.35 185A 4 Loin, bottom sirloin, flap 19 146,212 363.44 391.00 371.35 185B 1 Loin, ball-tip, bnls, heavy 8 27,812 215.00 237.50 234.31 185C 1 Loin, sirloin, tri-tip (IM) 15 260,460 263.40 285.00 264.63 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 84,606 855.00 1021.00 876.79 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- 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 3 11,147 549.00 590.00 553.91 112A 3 Rib, ribeye, bnls, heavy 17 42,792 549.00 605.00 557.55 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 3 21,436 198.00 206.00 203.96 114A 3 Chuck, shoulder clod, trmd 5 39,810 211.91 218.00 216.50 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 4 2,093 290.00 315.00 308.80 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 19 82,180 238.00 257.00 245.90 116B 1 Chuck, chuck tender (IM) 8 7,793 224.71 240.43 233.42

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 35,301 187.64 202.00 200.17 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 5,766 205.75 211.00 210.41

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 6 24,340 183.96 200.00 196.90 168 3 Round, top inside round 18 103,867 193.00 217.00 207.61 169 5 Round, top inside, denuded 8 4,289 230.00 240.00 238.98

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 10 44,982 202.00 225.00 213.09 171C 3 Round, eye of round (IM) 3 4,227 221.00 230.00 228.46 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 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 4 10,998 431.00 439.00 438.90 184 1 Loin, top butt, bnls, heavy 6 5,063 290.00 302.00 293.27 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 5 15,134 356.03 391.00 363.50 185B 1 Loin, ball-tip, bnls, heavy 13 15,886 230.00 237.50 235.16 185C 1 Loin, sirloin, tri-tip (IM) 4 45,743 263.40 274.00 266.62 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 3 7,802 842.00 900.00 866.31 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 0 0 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 1,418 98.00 121.00 117.48 121D 4 Plate, Inside Skirt (IM) 19 52,415 347.54 380.00 357.43 121C 4 Plate, Outside Skirt (IM) 5 6,623 510.00 510.00 510.00 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 22 66,293 246.00 285.00 266.19

Pectoral Meat 10 30,242 246.00 290.00 261.77 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 10 117,300 160.05 174.00 170.07 Ground Beef 75% Ground Beef 81% 9 36,418 195.00 206.89 199.64 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 5 2,978 260.05 281.00 264.89 Ground Beef Chuck 80% 4 4,838 203.43 212.00 204.88 Ground Beef Round 85% 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% 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.


Ebola Rising
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus