Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 195.95 194.80 Change from prior day: 2.08 3.28 ------------------------------------------------------------------------------- Choice/Select spread: 1.15

Total Load Count (Cuts, Trimmings, Grids): 76 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 287.97 283.83 Primal Chuck 172.86 173.36 Primal Round 171.66 171.87 Primal Loin 252.77 247.46 Primal Brisket 136.41 136.46 Primal Short Plate 137.02 140.80 Primal Flank 107.64 106.79 -------------------------------------------------------------------------------- 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 32.91 loads 1,316,434 pounds Select Cuts 17.90 loads 716,117 pounds Trimmings 5.95 loads 238,109 pounds Ground Beef 19.24 load 769,625 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 17 13,252 550.00 581.00 570.65 112A 3 Rib, ribeye, bnls, light 14 18,462 585.00 641.00 602.34 112A 3 Rib, ribeye, bnls, heavy 37 49,151 582.55 640.30 626.21 113C 1 Chuck, semi-bnls, neck/off 8 5,531 210.00 224.00 216.09 114 1 Chuck, shoulder clod 6 10,137 200.00 220.00 212.50 114A 3 Chuck, shoulder clod, trmd 20 65,595 221.17 231.09 228.62 114D 3 Chuck, clod, top blade 4 5,095 275.00 280.07 279.33 114E 3 Chuck, clod, arm roast 6 5,769 244.98 280.00 263.18 114F 5 Chuck, clod tender (IM) 12 6,112 340.00 340.55 340.05 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 67,393 253.00 267.00 256.98 116B 1 Chuck, chuck tender (IM) 12 19,740 229.00 245.07 241.80

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 43 80,425 190.00 217.00 202.83 120A 3 Brisket, point/off, bnls 21 11,777 337.00 364.00 348.27 123A 3 Short Plate, short rib 20 32,790 410.00 461.00 412.88 130 4 Chuck, short rib 16 21,071 314.18 330.30 320.35 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 30 44,524 229.86 247.00 239.11 168 1 Round, top inside round 26 64,705 193.00 218.48 205.28 168 3 Round, top inside round 14 49,285 202.16 222.00 217.70 169 5 Round, top inside, denuded 15 24,931 240.50 259.00 245.99

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 4,372 205.00 220.00 211.17 171B 3 Round, outside round 25 48,070 210.57 233.00 228.20 171C 3 Round, eye of round (IM) 30 41,686 225.00 256.00 243.40 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 24,203 462.00 501.49 482.00 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 21 15,865 470.00 470.00 470.00 180 3 Loin, strip, bnls, 0x1 26 17,808 501.00 539.50 524.74 184 1 Loin, top butt, bnls, heavy 15 11,941 305.00 325.00 305.56 184 3 Loin, top butt, boneless 12 71,217 328.00 360.00 331.75 185A 4 Loin, bottom sirloin, flap 18 40,132 373.00 411.00 393.60 185B 1 Loin, ball-tip, bnls, heavy 27 89,408 235.00 252.00 236.60 185C 1 Loin, sirloin, tri-tip (IM) 9 7,043 270.00 281.00 272.47 185D 4 Loin, tri-tip, pld (IM) 11 33,531 360.00 416.49 367.00 189A 4 Loin, tndrloin, trmd, heavy 32 49,897 884.00 926.00 898.88 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 11 5,742 419.00 465.00 438.67 ------------------------------------------------------------------------------- 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 11 6,215 551.00 558.00 557.62 112A 3 Rib, ribeye, bnls, light 15 18,433 597.00 635.00 621.46 112A 3 Rib, ribeye, bnls, heavy 22 16,360 565.00 635.00 605.74 113C 1 Chuck, semi-bnls, neck/off 6 14,702 215.00 215.00 215.00 114 1 Chuck, shoulder clod 10 17,686 210.00 218.00 213.92 114A 3 Chuck, shoulder clod, trmd 10 21,793 215.00 227.75 224.98 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 14 9,944 320.00 340.00 327.89 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 44,339 255.00 267.00 259.11 116B 1 Chuck, chuck tender (IM) 11 12,507 240.00 245.00 240.72

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 7 14,298 189.00 214.92 204.14 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 6 11,711 319.00 330.00 320.05 160 1 Round, bone-in 161 1 Round, boneless 6 4,875 214.00 219.00 214.35

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 13 15,389 235.00 246.00 238.71 168 1 Round, top inside round 20 26,897 207.00 219.00 208.63 168 3 Round, top inside round 7 8,504 217.00 225.02 220.27 169 5 Round, top inside, denuded 8 7,797 246.00 259.92 248.77

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 19 31,104 211.00 237.00 228.12 171C 3 Round, eye of round (IM) 18 24,181 242.65 258.00 245.12 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 9,301 470.29 490.50 489.77 175 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 16 11,162 489.92 535.50 519.69 184 1 Loin, top butt, bnls, heavy 21 23,588 284.00 307.50 302.71 184 3 Loin, top butt, boneless 21 28,270 312.00 335.00 326.57 185A 4 Loin, bottom sirloin, flap 3 5,439 395.00 410.00 403.24 185B 1 Loin, ball-tip, bnls, heavy 16 63,524 221.00 239.92 230.59 185C 1 Loin, sirloin, tri-tip (IM) 7 10,802 270.00 292.00 274.03 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 25 54,777 865.00 911.25 897.43 191A 4 Loin, butt tender, trimmed 3 2,241 855.00 855.00 855.00 193 4 Flank, flank steak (IM) 9 6,404 398.00 463.65 425.29 ------------------------------------------------------------------------------- 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 8,875 351.00 380.00 361.87 121C 4 Plate, Outside Skirt (IM) 15 14,265 497.50 530.00 509.93 121E 6 Outside Skirt, pld (IM) 5 4,377 669.72 745.00 700.17

Cap, Wedge Meat & (IM) Lean 48 160,480 258.00 285.00 266.26

Pectoral Meat 17 34,438 254.00 290.00 262.90 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 45 138,802 176.00 185.86 180.59 Ground Beef 75% Ground Beef 81% 43 233,306 195.00 221.00 212.79 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 14 31,631 251.00 286.50 283.64 Ground Beef Chuck 80% 31 177,566 195.00 230.83 222.45 Ground Beef Round 85% 22 45,701 235.00 240.00 236.69 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% Blended Ground Beef 81% 5 36,269 199.25 213.30 205.18 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 6 219,559 81.00 84.00 81.89 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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