Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 192.43 190.61 Change from prior day: 1.47 2.53 ------------------------------------------------------------------------------- Choice/Select spread: 1.83

Total Load Count (Cuts, Trimmings, Grids): 83 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 280.15 274.66 Primal Chuck 169.21 170.74 Primal Round 168.85 167.56 Primal Loin 249.89 242.18 Primal Brisket 134.44 134.05 Primal Short Plate 134.82 138.82 Primal Flank 105.97 105.85 -------------------------------------------------------------------------------- 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 38.75 loads 1,550,153 pounds Select Cuts 22.41 loads 896,204 pounds Trimmings 4.32 loads 172,881 pounds Ground Beef 17.05 load 681,804 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 9 6,430 532.00 590.50 569.39 112A 3 Rib, ribeye, bnls, light 5 3,769 586.00 656.00 631.54 112A 3 Rib, ribeye, bnls, heavy 29 42,444 584.00 635.00 604.71 113C 1 Chuck, semi-bnls, neck/off 4 9,173 202.93 219.50 207.63 114 1 Chuck, shoulder clod 10 39,866 200.00 215.00 206.74 114A 3 Chuck, shoulder clod, trmd 17 98,572 217.00 229.86 222.74 114D 3 Chuck, clod, top blade 3 1,500 273.00 280.00 279.61 114E 3 Chuck, clod, arm roast 3 3,376 257.00 265.00 259.53 114F 5 Chuck, clod tender (IM) 3 4,991 339.50 340.00 339.75 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 30 325,927 246.00 277.00 253.21 116B 1 Chuck, chuck tender (IM) 8 12,999 236.00 255.00 243.35

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 35,633 189.00 221.00 202.10 120A 3 Brisket, point/off, bnls 8 8,111 337.00 374.00 348.99 123A 3 Short Plate, short rib 8 22,016 406.63 464.00 415.90 130 4 Chuck, short rib 14 25,980 310.00 342.00 327.97 160 1 Round, bone-in 4 2,794 199.00 204.50 201.42 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 21 183,941 220.81 245.00 231.94 168 1 Round, top inside round 13 31,205 188.00 215.00 199.64 168 3 Round, top inside round 16 83,818 199.00 223.00 214.04 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 28 140,873 204.50 230.00 225.87 171C 3 Round, eye of round (IM) 14 31,536 230.00 246.00 239.29 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 11 11,332 440.00 516.00 454.95 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 7,856 407.00 408.00 407.72 180 3 Loin, strip, bnls, 0x1 17 37,566 440.00 504.50 488.51 184 1 Loin, top butt, bnls, heavy 9 9,505 295.00 318.00 304.19 184 3 Loin, top butt, boneless 7 54,455 325.00 338.82 327.13 185A 4 Loin, bottom sirloin, flap 9 47,331 360.00 411.00 385.00 185B 1 Loin, ball-tip, bnls, heavy 12 15,450 229.00 246.00 237.62 185C 1 Loin, sirloin, tri-tip (IM) 6 13,883 271.83 310.00 279.85 185D 4 Loin, tri-tip, pld (IM) 6 4,464 372.00 411.00 378.78 189A 4 Loin, tndrloin, trmd, heavy 19 29,899 864.47 1103.00 940.94 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 7,655 404.00 460.00 426.58 ------------------------------------------------------------------------------- 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 5 20,783 526.00 555.00 550.89 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 16 17,028 562.47 610.13 585.86 113C 1 Chuck, semi-bnls, neck/off 7 12,217 208.50 230.00 214.48 114 1 Chuck, shoulder clod 6 60,941 205.00 228.00 205.99 114A 3 Chuck, shoulder clod, trmd 8 49,574 210.00 243.00 224.61 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 18 99,903 249.98 261.00 254.11 116B 1 Chuck, chuck tender (IM) 4 4,861 240.00 244.75 241.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 8 6,477 189.00 225.00 206.29 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 10 40,445 320.00 326.00 325.71 160 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 7 17,501 228.00 255.00 232.30 168 1 Round, top inside round 8 15,411 198.07 217.69 206.19 168 3 Round, top inside round 6 20,978 199.00 230.00 213.82 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 12 76,089 201.92 228.00 216.76 171C 3 Round, eye of round (IM) 6 12,853 239.00 247.80 242.23 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 23,729 471.03 495.00 493.97 175 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 10 7,728 430.00 485.00 446.09 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 14 36,448 285.00 335.00 320.60 185A 4 Loin, bottom sirloin, flap 6 8,740 354.00 400.00 375.35 185B 1 Loin, ball-tip, bnls, heavy 9 20,869 229.00 239.69 231.01 185C 1 Loin, sirloin, tri-tip (IM) 4 3,303 280.00 280.00 280.00 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 16 15,097 865.00 949.86 878.91 191A 4 Loin, butt tender, trimmed 4 4,728 820.00 857.80 823.53 193 4 Flank, flank steak (IM) 9 16,897 413.83 436.74 415.51 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 6,805 115.00 134.61 132.79 121D 4 Plate, Inside Skirt (IM) 13 29,410 351.00 380.00 356.51 121C 4 Plate, Outside Skirt (IM) 10 12,909 445.00 510.00 476.80 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 22 167,632 254.00 275.35 258.52

Pectoral Meat 11 55,237 252.00 271.74 255.22 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 12 82,227 166.04 190.00 174.64 Ground Beef 75% Ground Beef 81% 16 114,853 194.00 215.00 212.39 Ground Beef 85% Ground Beef 90% Ground Beef 93% 11 66,335 264.00 285.28 278.53 Ground Beef Chuck 80% 5 55,546 204.71 220.99 214.23 Ground Beef Round 85% 6 49,780 222.27 237.00 233.90 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% Blended Ground Beef 81% 8 47,500 196.51 214.60 202.83 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 6 172,881 76.85 81.00 79.18 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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