Bloomberg News

USDA Boxed Beef Cutout Closing Prices for March 8

March 08, 2013

March 8 (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: 197.28 194.93 Change from prior day: 0.38 (0.16) ------------------------------------------------------------------------------- Choice/Select spread: 2.35

Total Load Count (Cuts, Trimmings, Grids): 122 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 291.81 281.19 Primal Chuck 173.83 174.87 Primal Round 173.11 172.55 Primal Loin 252.92 246.07 Primal Brisket 139.34 137.71 Primal Short Plate 137.32 140.54 Primal Flank 110.06 109.13 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/07 59 29 7 23 118 196.90 195.09 03/06 73 32 10 26 142 196.08 194.80 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.18 191.06 -------------------------------------------------------------------------------- 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 61.30 loads 2,452,048 pounds Select Cuts 24.55 loads 982,101 pounds Trimmings 7.28 loads 291,379 pounds Ground Beef 28.83 load 1,153,018 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 16 165,091 545.00 605.75 582.90 112A 3 Rib, ribeye, bnls, light 4 36,950 599.00 660.06 606.61 112A 3 Rib, ribeye, bnls, heavy 25 126,922 584.00 657.00 606.60 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 12 46,522 208.00 225.50 213.88 114A 3 Chuck, shoulder clod, trmd 32 160,836 215.00 238.00 223.44 114D 3 Chuck, clod, top blade 7 7,051 265.00 286.14 276.36 114E 3 Chuck, clod, arm roast 7 11,362 231.62 276.71 240.75 114F 5 Chuck, clod tender (IM) 20 35,547 340.00 381.00 359.24 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 19 146,974 252.60 267.00 260.07 116B 1 Chuck, chuck tender (IM) 13 26,506 232.00 259.89 243.75

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 26 130,079 205.00 219.00 209.23 120A 3 Brisket, point/off, bnls 7 4,154 349.00 372.00 358.70 123A 3 Short Plate, short rib 10 24,154 410.00 470.00 436.28 130 4 Chuck, short rib 11 21,751 318.95 345.80 322.72 160 1 Round, bone-in 5 9,773 204.00 216.07 206.58 161 1 Round, boneless 5 5,906 211.00 239.89 215.32

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 40 107,263 234.00 257.00 238.72 168 1 Round, top inside round 12 33,142 205.00 220.50 208.61 168 3 Round, top inside round 20 301,464 213.00 226.00 214.77 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 5 2,785 210.00 219.80 214.17 171B 3 Round, outside round 37 298,915 219.38 242.89 223.69 171C 3 Round, eye of round (IM) 25 71,825 240.50 256.00 246.74 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 6,917 480.00 516.00 497.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 1,726 467.00 521.06 494.56 180 3 Loin, strip, bnls, 0x1 30 113,580 478.50 535.00 498.32 184 1 Loin, top butt, bnls, heavy 3 2,564 305.50 332.00 317.23 184 3 Loin, top butt, boneless 16 34,243 311.00 352.89 325.40 185A 4 Loin, bottom sirloin, flap 15 63,550 379.24 411.00 383.89 185B 1 Loin, ball-tip, bnls, heavy 12 20,877 235.00 242.00 235.16 185C 1 Loin, sirloin, tri-tip (IM) 8 28,516 250.00 298.86 277.26 185D 4 Loin, tri-tip, pld (IM) 8 33,941 360.00 388.00 365.24 189A 4 Loin, tndrloin, trmd, heavy 14 21,870 895.00 987.00 919.80 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 12 9,847 406.00 465.00 425.95 ------------------------------------------------------------------------------- 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 3 1,404 547.24 558.00 554.22 112A 3 Rib, ribeye, bnls, light 5 14,570 581.00 630.00 602.95 112A 3 Rib, ribeye, bnls, heavy 3 2,885 621.03 627.00 622.63 113C 1 Chuck, semi-bnls, neck/off 7 2,229 212.00 230.00 222.51 114 1 Chuck, shoulder clod 6 32,671 209.00 221.00 211.50 114A 3 Chuck, shoulder clod, trmd 7 11,999 225.00 238.00 228.11 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 11,065 320.00 355.00 345.36 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 58,669 250.70 268.00 261.65 116B 1 Chuck, chuck tender (IM) 11 32,184 232.00 255.00 240.12

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 56,687 200.00 216.00 208.19 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 14,133 392.00 460.00 444.32 130 4 Chuck, short rib 6 6,863 318.95 325.00 320.66 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 29,888 234.00 255.00 237.68 168 1 Round, top inside round 10 115,127 195.00 210.00 206.71 168 3 Round, top inside round 18 94,243 209.85 230.00 218.41 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 24,840 211.00 230.98 223.08 171C 3 Round, eye of round (IM) 10 12,802 237.00 256.00 243.22 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 28,503 464.72 507.00 476.26 175 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 5 22,154 454.00 490.00 467.72 184 1 Loin, top butt, bnls, heavy 5 13,814 292.00 314.65 301.15 184 3 Loin, top butt, boneless 10 53,044 302.01 326.00 305.73 185A 4 Loin, bottom sirloin, flap 6 26,292 374.85 411.00 381.03 185B 1 Loin, ball-tip, bnls, heavy 8 11,737 220.00 240.50 231.33 185C 1 Loin, sirloin, tri-tip (IM) 8 9,381 250.00 283.50 256.27 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 10,778 839.00 917.61 882.25 191A 4 Loin, butt tender, trimmed 6 24,726 795.00 855.00 839.71 193 4 Flank, flank steak (IM) 7 7,342 406.00 444.50 427.42 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 125,360 102.30 105.00 102.38 121D 4 Plate, Inside Skirt (IM) 14 28,050 360.50 382.00 365.50 121C 4 Plate, Outside Skirt (IM) 11 20,976 423.27 510.00 450.88 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 26 92,012 253.00 280.50 263.24

Pectoral Meat 17 61,204 250.00 288.11 255.20 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 224,017 169.96 194.06 175.82 Ground Beef 75% 0 0 Ground Beef 81% 19 65,644 195.00 232.00 216.07 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 11 79,610 210.00 228.00 222.74 Ground Beef Round 85% 9 12,869 232.88 254.00 242.77 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% 6 58,660 199.25 219.95 202.31 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 7 280,879 87.00 90.00 89.56 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.


China's Killer Profits
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus