Bloomberg News

USDA Boxed Beef Cutout Closing Prices for March 5

March 05, 2013

March 5 (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: 193.87 191.52 Change from prior day: 2.91 3.44 ------------------------------------------------------------------------------- Choice/Select spread: 2.35

Total Load Count (Cuts, Trimmings, Grids): 159 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 281.87 276.39 Primal Chuck 170.23 170.95 Primal Round 170.56 169.09 Primal Loin 251.90 243.26 Primal Brisket 135.67 134.40 Primal Short Plate 135.35 139.19 Primal Flank 106.75 106.88 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/04 61 24 5 22 112 190.96 188.08 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 187.06 185.42 -------------------------------------------------------------------------------- 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 82.17 loads 3,286,781 pounds Select Cuts 40.24 loads 1,609,737 pounds Trimmings 9.39 loads 375,420 pounds Ground Beef 26.84 load 1,073,775 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 25 52,537 528.00 593.00 548.25 112A 3 Rib, ribeye, bnls, light 11 34,487 586.00 656.00 630.10 112A 3 Rib, ribeye, bnls, heavy 45 120,931 577.00 656.28 610.51 113C 1 Chuck, semi-bnls, neck/off 7 16,267 202.93 224.00 211.91 114 1 Chuck, shoulder clod 14 42,665 200.00 220.00 207.27 114A 3 Chuck, shoulder clod, trmd 38 225,109 214.00 232.00 222.13 114D 3 Chuck, clod, top blade 12 26,039 273.00 281.00 275.85 114E 3 Chuck, clod, arm roast 8 9,576 257.00 277.87 265.33 114F 5 Chuck, clod tender (IM) 14 11,986 339.50 365.50 347.44 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 56 506,774 239.00 267.00 253.82 116B 1 Chuck, chuck tender (IM) 21 95,369 236.00 259.50 242.76

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 37 72,045 189.00 221.00 205.05 120A 3 Brisket, point/off, bnls 13 10,976 337.00 374.00 350.86 123A 3 Short Plate, short rib 13 39,655 406.63 465.00 425.25 130 4 Chuck, short rib 23 65,788 310.00 342.00 326.14 160 1 Round, bone-in 8 9,383 199.00 210.00 206.09 161 1 Round, boneless 5 4,593 208.00 219.41 214.63

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 39 273,657 220.81 246.00 231.79 168 1 Round, top inside round 30 142,066 188.00 215.00 205.04 168 3 Round, top inside round 37 213,084 199.00 230.00 215.24 169 5 Round, top inside, denuded 8 11,594 237.60 257.00 246.16

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 4,882 207.00 220.00 208.40 171B 3 Round, outside round 54 263,030 204.50 237.50 225.94 171C 3 Round, eye of round (IM) 32 61,873 229.00 255.00 239.67 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 90,037 440.00 516.00 481.05 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 12 21,154 407.00 476.00 443.45 180 3 Loin, strip, bnls, 0x1 35 65,091 440.00 536.00 498.04 184 1 Loin, top butt, bnls, heavy 14 13,873 295.00 332.28 307.31 184 3 Loin, top butt, boneless 15 71,799 325.00 352.00 328.39 185A 4 Loin, bottom sirloin, flap 29 117,875 360.00 431.00 387.27 185B 1 Loin, ball-tip, bnls, heavy 27 98,882 229.00 251.00 234.71 185C 1 Loin, sirloin, tri-tip (IM) 17 25,404 271.50 321.00 283.00 185D 4 Loin, tri-tip, pld (IM) 9 7,098 371.00 416.01 381.13 189A 4 Loin, tndrloin, trmd, heavy 31 64,139 864.00 1103.00 917.23 191A 4 Loin, butt tender, trimmed 4 1,559 875.60 945.00 884.81 193 4 Flank, flank steak (IM) 18 25,767 419.00 460.00 425.50 ------------------------------------------------------------------------------- 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 21 38,083 522.53 559.00 545.72 112A 3 Rib, ribeye, bnls, light 5 18,679 600.00 622.00 601.86 112A 3 Rib, ribeye, bnls, heavy 26 37,060 562.47 611.00 592.86 113C 1 Chuck, semi-bnls, neck/off 19 28,505 208.50 230.00 216.41 114 1 Chuck, shoulder clod 7 62,145 205.00 228.00 206.22 114A 3 Chuck, shoulder clod, trmd 22 181,664 210.00 243.00 223.41 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 2,803 320.00 334.00 331.21 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 28 185,726 246.80 267.00 258.12 116B 1 Chuck, chuck tender (IM) 6 12,601 240.00 251.00 246.94

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 9,981 189.00 225.00 203.73 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 12 42,157 320.00 326.00 325.48 160 1 Round, bone-in 161 1 Round, boneless 3 2,868 214.75 219.00 216.03

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 36,065 228.00 255.00 234.91 168 1 Round, top inside round 14 35,582 193.00 217.69 205.81 168 3 Round, top inside round 17 36,299 199.00 230.00 215.23 169 5 Round, top inside, denuded 5 4,250 240.00 255.00 249.53

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 24 129,610 201.92 228.00 219.19 171C 3 Round, eye of round (IM) 22 41,031 237.00 247.80 241.72 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 23 49,165 465.00 502.00 488.06 175 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 25 18,591 430.00 531.00 487.04 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 28 56,956 310.00 335.00 322.86 185A 4 Loin, bottom sirloin, flap 13 52,340 354.00 400.00 386.80 185B 1 Loin, ball-tip, bnls, heavy 26 63,979 226.00 245.00 231.52 185C 1 Loin, sirloin, tri-tip (IM) 7 22,564 275.00 280.00 275.96 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 51,410 865.00 949.86 877.30 191A 4 Loin, butt tender, trimmed 8 5,936 820.00 857.80 829.25 193 4 Flank, flank steak (IM) 17 23,680 413.83 455.00 421.15 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 11,359 110.00 134.61 127.12 121D 4 Plate, Inside Skirt (IM) 25 37,470 351.00 385.70 358.05 121C 4 Plate, Outside Skirt (IM) 14 16,662 445.00 510.00 474.01 121E 6 Outside Skirt, pld (IM) 5 3,924 605.00 750.70 653.30

Cap, Wedge Meat & (IM) Lean 33 227,525 254.00 285.00 258.97

Pectoral Meat 22 93,916 252.00 290.00 255.76 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 42 215,100 165.91 190.00 179.72 Ground Beef 75% Ground Beef 81% 34 138,742 194.00 229.28 212.75 Ground Beef 85% Ground Beef 90% Ground Beef 93% 19 89,967 261.27 285.50 275.05 Ground Beef Chuck 80% 7 82,753 204.71 223.00 214.05 Ground Beef Round 85% 14 149,408 222.27 242.95 238.91 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% 15 67,589 196.51 221.43 203.92 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 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 16 368,420 76.85 85.00 81.31 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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