Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 197.72 195.10 Change from prior day: 0.82 0.01 ------------------------------------------------------------------------------- Choice/Select spread: 2.62

Total Load Count (Cuts, Trimmings, Grids): 83 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 293.29 281.32 Primal Chuck 174.02 175.17 Primal Round 173.05 172.47 Primal Loin 253.87 246.53 Primal Brisket 139.23 136.97 Primal Short Plate 137.72 140.97 Primal Flank 110.34 109.00 -------------------------------------------------------------------------------- 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 40.54 loads 1,621,768 pounds Select Cuts 15.78 loads 631,135 pounds Trimmings 4.32 loads 172,620 pounds Ground Beef 22.59 load 903,734 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 10 159,086 545.00 605.75 583.84 112A 3 Rib, ribeye, bnls, light 3 33,386 607.00 660.06 607.42 112A 3 Rib, ribeye, bnls, heavy 16 72,881 595.00 647.00 616.31 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 5,359 209.50 225.50 212.84 114A 3 Chuck, shoulder clod, trmd 23 88,427 215.00 238.00 222.06 114D 3 Chuck, clod, top blade 5 5,757 265.00 286.14 275.54 114E 3 Chuck, clod, arm roast 3 6,854 231.62 261.00 232.49 114F 5 Chuck, clod tender (IM) 16 28,183 340.00 381.00 358.57 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 9 53,629 253.44 265.00 258.82 116B 1 Chuck, chuck tender (IM) 10 23,850 232.00 251.00 242.45

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 24 124,859 205.00 219.00 208.96 120A 3 Brisket, point/off, bnls 3 2,308 357.87 361.00 360.89 123A 3 Short Plate, short rib 6 13,624 410.00 430.00 413.95 130 4 Chuck, short rib 9 14,437 318.95 345.80 322.06 160 1 Round, bone-in 3 7,812 204.00 216.07 206.84 161 1 Round, boneless 3 2,337 211.00 221.00 212.89

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 21 51,698 234.00 257.00 238.83 168 1 Round, top inside round 10 29,204 205.00 220.50 207.52 168 3 Round, top inside round 15 283,626 213.00 225.37 214.25 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 2,162 211.00 219.80 215.38 171B 3 Round, outside round 22 149,719 219.62 240.00 223.49 171C 3 Round, eye of round (IM) 16 47,886 240.50 250.00 245.25 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 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 17 33,305 478.50 535.00 517.08 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 10 15,523 329.50 351.11 334.39 185A 4 Loin, bottom sirloin, flap 10 56,608 380.00 411.00 382.88 185B 1 Loin, ball-tip, bnls, heavy 6 9,734 235.00 242.00 235.34 185C 1 Loin, sirloin, tri-tip (IM) 4 2,668 250.00 280.00 256.18 185D 4 Loin, tri-tip, pld (IM) 7 30,942 360.00 388.00 364.58 189A 4 Loin, tndrloin, trmd, heavy 12 19,961 895.00 930.00 916.31 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 5,438 406.00 465.00 428.00 ------------------------------------------------------------------------------- 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 112A 3 Rib, ribeye, bnls, light 3 8,589 594.00 630.00 615.35 112A 3 Rib, ribeye, bnls, heavy 113C 1 Chuck, semi-bnls, neck/off 5 1,498 212.00 227.80 222.85 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 6 8,454 226.00 238.00 229.42 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 11 51,055 253.87 268.00 262.78 116B 1 Chuck, chuck tender (IM) 7 16,005 232.00 255.00 242.77

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 44,947 200.00 214.00 206.40 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 3,180 410.00 430.00 414.22 130 4 Chuck, short rib 5 6,280 318.95 325.00 320.73 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 8,321 238.00 255.00 241.54 168 1 Round, top inside round 7 71,049 195.00 210.00 205.22 168 3 Round, top inside round 13 86,302 215.41 230.00 218.44 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 4 4,209 211.00 230.98 217.12 171C 3 Round, eye of round (IM) 7 9,144 237.00 256.00 244.80 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 3 20,592 464.72 490.00 467.65 175 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 184 1 Loin, top butt, bnls, heavy 3 13,042 292.00 314.65 301.04 184 3 Loin, top butt, boneless 4 6,088 319.00 326.00 321.25 185A 4 Loin, bottom sirloin, flap (M) 185B 1 Loin, ball-tip, bnls, heavy 6 6,987 220.00 240.50 228.84 185C 1 Loin, sirloin, tri-tip (IM) 5 3,984 250.00 283.50 259.02 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 8 7,849 839.00 917.61 881.90 191A 4 Loin, butt tender, trimmed 4 23,804 795.00 840.90 839.22 193 4 Flank, flank steak (IM) 3 2,937 406.00 443.50 424.98 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 5 125,360 102.30 105.00 102.38 121D 4 Plate, Inside Skirt (IM) 7 17,835 365.00 382.00 366.76 121C 4 Plate, Outside Skirt (IM) 8 8,729 449.00 510.00 478.01 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 21 68,111 253.00 280.50 262.18

Pectoral Meat 12 18,427 255.00 288.11 261.98 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 5 68,462 175.00 194.06 178.43 Ground Beef 75% 0 0 Ground Beef 81% 9 40,731 195.00 221.00 214.54 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 9 63,105 210.00 226.00 221.38 Ground Beef Round 85% 6 4,831 236.00 254.00 246.79 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% 0 0 Blended Ground Beef 81% 4 42,060 199.25 219.95 202.87 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 4 162,120 90.00 90.00 90.00 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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