Bloomberg News

USDA Boxed Beef Cutout Midday Prices for March 4

March 04, 2013

March 4 (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: 190.13 187.15 Change from prior day: 2.03 1.34 ------------------------------------------------------------------------------- Choice/Select spread: 2.98

Total Load Count (Cuts, Trimmings, Grids): 57 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 278.96 264.09 Primal Chuck 166.96 165.83 Primal Round 167.18 166.25 Primal Loin 245.06 239.98 Primal Brisket 135.12 133.25 Primal Short Plate 133.99 138.32 Primal Flank 103.58 106.65 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/01 83 31 7 22 144 188.10 185.81 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 185.49 183.83 -------------------------------------------------------------------------------- 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 31.69 loads 1,267,496 pounds Select Cuts 11.83 loads 473,312 pounds Trimmings 0.15 loads 5,810 pounds Ground Beef 13.36 load 534,361 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 16 59,459 529.62 561.50 532.24 112A 3 Rib, ribeye, bnls, light 6 8,406 600.00 635.00 620.73 112A 3 Rib, ribeye, bnls, heavy 11 19,451 577.00 623.00 588.04 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 8 22,405 211.00 232.00 220.45 114D 3 Chuck, clod, top blade 6 67,744 258.30 285.90 259.60 114E 3 Chuck, clod, arm roast 11 29,932 253.00 260.00 255.37 114F 5 Chuck, clod tender (IM) 3 2,937 330.00 340.00 337.59 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 44,646 238.24 262.00 247.89 116B 1 Chuck, chuck tender (IM) 7 8,403 230.00 239.00 234.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 66,489 196.00 211.00 200.23 120A 3 Brisket, point/off, bnls 5 2,639 339.00 367.00 357.19 123A 3 Short Plate, short rib 16 22,952 405.00 466.00 425.85 130 4 Chuck, short rib 14 43,293 290.00 334.00 319.07 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 49,215 216.00 239.00 227.98 168 1 Round, top inside round 7 33,572 193.00 200.00 193.19 168 3 Round, top inside round 13 57,669 200.00 225.00 213.24 169 5 Round, top inside, denuded 16 64,979 228.00 236.00 230.22

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 22 114,138 206.00 237.01 226.86 171C 3 Round, eye of round (IM) 18 46,092 230.00 245.00 234.95 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 36,484 458.35 496.00 462.65 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 18 94,328 455.00 513.00 472.23 184 1 Loin, top butt, bnls, heavy 8 6,287 295.00 327.00 310.33 184 3 Loin, top butt, boneless 23 91,681 315.21 339.00 323.24 185A 4 Loin, bottom sirloin, flap 13 23,298 364.00 385.00 378.93 185B 1 Loin, ball-tip, bnls, heavy 13 33,048 220.00 247.50 238.81 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 5 12,942 371.50 413.21 408.84 189A 4 Loin, tndrloin, trmd, heavy 18 45,809 864.00 1026.00 910.06 191A 4 Loin, butt tender, trimmed 3 2,635 864.94 865.00 864.98 193 4 Flank, flank steak (IM) 5 8,206 416.00 424.35 423.14 ------------------------------------------------------------------------------- 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 0 0 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 6 4,524 564.00 590.00 571.87 113C 1 Chuck, semi-bnls, neck/off 6 21,214 190.00 215.00 209.72 114 1 Chuck, shoulder clod 3 1,411 206.02 216.50 208.79 114A 3 Chuck, shoulder clod, trmd 3 10,498 217.00 223.50 219.91 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 3 6,009 315.00 323.00 315.58 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 8 16,154 241.60 255.00 250.99 116B 1 Chuck, chuck tender (IM) 5 5,944 224.00 240.60 235.82

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 8 22,316 191.00 217.00 199.62 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 8,785 390.00 416.00 397.61 130 4 Chuck, short rib 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 7 46,535 211.00 230.00 218.43 168 1 Round, top inside round 8 35,594 193.00 208.00 198.31 168 3 Round, top inside round 4 8,722 203.00 217.89 211.50 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 4 89,307 222.86 227.80 222.90 171C 3 Round, eye of round (IM) 0 0 174 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 0 0 180 3 Loin, strip, bnls, 0x1 3 15,656 445.00 461.00 448.49 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap (M) 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 8 9,787 853.00 951.00 903.15 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 121D 4 Plate, Inside Skirt (IM) 11 23,412 351.00 385.00 363.03 121C 4 Plate, Outside Skirt (IM) 6 14,843 447.00 510.00 452.35 121E 6 Outside Skirt, pld (IM) 9 31,468 603.35 745.00 631.08

Cap, Wedge Meat & (IM) Lean 22 90,558 250.00 275.00 263.51

Pectoral Meat 16 35,953 250.00 272.00 259.53 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 14 139,577 163.00 184.00 167.35 Ground Beef 75% Ground Beef 81% 15 43,505 193.00 211.37 201.92 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 6 42,309 256.05 280.00 260.10 Ground Beef Chuck 80% 17 108,893 203.00 225.80 209.27 Ground Beef Round 85% 8 28,458 222.00 240.00 230.92 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% Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% 0 0 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 -------------------------------------------------------------------------------- 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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