Bloomberg News

USDA Boxed Beef Cutout Closing Prices for March 6

March 06, 2013

March 6 (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: 196.08 194.80 Change from prior day: 2.21 3.28 ------------------------------------------------------------------------------- Choice/Select spread: 1.29

Total Load Count (Cuts, Trimmings, Grids): 142 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 287.81 283.34 Primal Chuck 173.41 173.32 Primal Round 171.89 171.61 Primal Loin 252.47 247.78 Primal Brisket 137.29 138.27 Primal Short Plate 136.39 140.19 Primal Flank 107.64 107.08 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/05 82 40 9 27 159 193.87 191.52 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 188.93 187.21 -------------------------------------------------------------------------------- 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 73.09 loads 2,923,431 pounds Select Cuts 32.19 loads 1,287,790 pounds Trimmings 10.48 loads 419,110 pounds Ground Beef 26.12 load 1,044,771 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 46 41,389 539.60 581.00 566.63 112A 3 Rib, ribeye, bnls, light 18 22,224 585.00 650.00 607.79 112A 3 Rib, ribeye, bnls, heavy 101 95,365 582.55 650.00 616.69 113C 1 Chuck, semi-bnls, neck/off 15 18,985 205.00 224.00 217.44 114 1 Chuck, shoulder clod 12 32,705 200.00 220.00 210.77 114A 3 Chuck, shoulder clod, trmd 60 109,800 220.00 240.00 227.88 114D 3 Chuck, clod, top blade 12 21,064 274.58 293.00 280.76 114E 3 Chuck, clod, arm roast 11 19,219 244.98 300.00 285.15 114F 5 Chuck, clod tender (IM) 15 11,291 340.00 363.00 347.11 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 103 178,969 247.00 267.00 253.99 116B 1 Chuck, chuck tender (IM) 43 39,782 229.00 264.00 243.88

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 122 233,521 190.00 221.00 205.71 120A 3 Brisket, point/off, bnls 23 14,646 337.00 364.00 350.67 123A 3 Short Plate, short rib 52 59,988 409.94 461.00 414.16 130 4 Chuck, short rib 56 44,867 314.18 340.00 325.93 160 1 Round, bone-in 161 1 Round, boneless 3 1,024 214.00 217.00 216.00

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 99 114,406 224.00 247.00 234.93 168 1 Round, top inside round 88 141,930 193.00 220.00 204.59 168 3 Round, top inside round 28 171,979 202.16 228.00 217.04 169 5 Round, top inside, denuded 23 30,368 240.00 259.00 246.83

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 6,591 205.00 221.00 213.25 171B 3 Round, outside round 64 231,965 209.73 235.00 227.20 171C 3 Round, eye of round (IM) 73 96,517 225.00 261.00 244.48 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 22 26,998 460.00 506.00 483.61 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 25 23,370 435.00 470.00 461.44 180 3 Loin, strip, bnls, 0x1 96 67,480 480.00 539.50 507.90 184 1 Loin, top butt, bnls, heavy 25 37,064 305.00 330.00 311.74 184 3 Loin, top butt, boneless 63 202,672 309.00 341.00 322.20 185A 4 Loin, bottom sirloin, flap 55 55,876 373.00 425.00 392.88 185B 1 Loin, ball-tip, bnls, heavy 40 95,073 234.00 252.00 236.48 185C 1 Loin, sirloin, tri-tip (IM) 23 158,833 267.18 310.00 284.54 185D 4 Loin, tri-tip, pld (IM) 30 38,749 360.00 416.49 371.68 189A 4 Loin, tndrloin, trmd, heavy 89 82,625 884.00 1037.00 909.03 191A 4 Loin, butt tender, trimmed 4 4,518 852.00 950.00 860.92 193 4 Flank, flank steak (IM) 20 20,352 419.00 465.00 431.62 ------------------------------------------------------------------------------- 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 14 9,940 535.00 558.00 552.36 112A 3 Rib, ribeye, bnls, light 20 29,963 594.11 635.00 620.71 112A 3 Rib, ribeye, bnls, heavy 34 31,254 562.00 635.00 598.23 113C 1 Chuck, semi-bnls, neck/off 12 32,954 215.00 226.89 217.47 114 1 Chuck, shoulder clod 17 45,575 210.00 218.00 212.17 114A 3 Chuck, shoulder clod, trmd 14 32,983 215.00 227.75 225.01 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 17 18,101 320.00 340.00 325.39 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 28 101,863 240.00 267.00 253.66 116B 1 Chuck, chuck tender (IM) 18 16,838 233.00 253.10 241.37

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 14 28,977 189.00 220.50 208.66 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 8,752 410.00 450.00 439.26 130 4 Chuck, short rib 9 15,760 319.00 330.00 320.04 160 1 Round, bone-in 161 1 Round, boneless 7 5,532 214.00 219.68 214.98

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 22 42,148 224.00 246.50 229.77 168 1 Round, top inside round 28 40,051 193.00 220.67 210.39 168 3 Round, top inside round 16 42,647 207.00 225.02 217.04 169 5 Round, top inside, denuded 10 8,776 242.00 259.92 248.14

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 30 54,474 211.00 237.00 226.04 171C 3 Round, eye of round (IM) 33 54,721 229.00 258.00 241.71 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 22,208 452.62 490.50 469.53 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 30 96,346 470.00 535.50 508.69 184 1 Loin, top butt, bnls, heavy 22 23,828 284.00 307.50 302.68 184 3 Loin, top butt, boneless 27 35,617 312.00 335.00 326.14 185A 4 Loin, bottom sirloin, flap 6 12,300 376.15 410.00 395.19 185B 1 Loin, ball-tip, bnls, heavy 19 70,422 221.00 239.92 230.46 185C 1 Loin, sirloin, tri-tip (IM) 12 48,145 256.00 292.00 271.67 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 30 63,880 865.00 930.00 896.11 191A 4 Loin, butt tender, trimmed 4 2,315 855.00 862.28 855.23 193 4 Flank, flank steak (IM) 14 16,212 398.00 465.00 429.01 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 3,903 115.00 115.00 115.00 121D 4 Plate, Inside Skirt (IM) 25 49,268 351.00 380.00 361.96 121C 4 Plate, Outside Skirt (IM) 26 40,665 445.00 536.00 482.52 121E 6 Outside Skirt, pld (IM) 6 4,582 645.00 745.00 697.70

Cap, Wedge Meat & (IM) Lean 67 214,720 256.54 285.00 265.66

Pectoral Meat 35 62,193 251.00 290.00 260.95 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 62 152,149 172.00 191.00 180.40 Ground Beef 75% Ground Beef 81% 62 398,135 195.00 231.00 213.32 Ground Beef 85% Ground Beef 90% Ground Beef 93% 15 34,435 251.00 286.50 281.43 Ground Beef Chuck 80% 34 183,646 195.00 230.83 221.85 Ground Beef Round 85% 26 78,949 234.00 252.00 240.52 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% 9 44,799 199.25 228.30 206.20 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 14 400,560 77.85 86.00 81.41 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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