Bloomberg News

USDA Boxed Beef Cutout Midday Prices for March 25

March 25, 2013

March 25 (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: 191.44 189.67 Change from prior day: 0.01 (2.61) ------------------------------------------------------------------------------- Choice/Select spread: 1.77

Total Load Count (Cuts, Trimmings, Grids): 108 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 291.65 289.97 Primal Chuck 164.51 163.30 Primal Round 163.49 162.63 Primal Loin 250.14 244.57 Primal Brisket 135.07 134.34 Primal Short Plate 137.34 140.95 Primal Flank 106.84 104.82 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/22 66 35 16 23 140 191.43 192.28 03/21 103 39 3 21 167 192.98 193.24 03/20 114 37 5 39 195 193.41 193.03 03/19 96 39 15 30 180 194.18 193.65 03/18 79 27 10 16 132 195.84 193.71 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.57 193.18 -------------------------------------------------------------------------------- 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 47.43 loads 1,897,352 pounds Select Cuts 23.68 loads 947,013 pounds Trimmings 6.52 loads 260,937 pounds Ground Beef 30.69 load 1,227,441 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 22 113,905 536.00 575.00 549.46 112A 3 Rib, ribeye, bnls, light 4 4,164 609.00 620.00 616.57 112A 3 Rib, ribeye, bnls, heavy 20 64,286 587.00 633.28 619.10 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 9 16,533 190.00 210.00 195.20 114A 3 Chuck, shoulder clod, trmd 18 206,483 197.80 218.68 203.70 114D 3 Chuck, clod, top blade 4 9,584 265.28 284.80 273.08 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 4,855 363.78 375.70 367.05 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 107,607 230.00 253.30 238.87 116B 1 Chuck, chuck tender (IM) 11 32,136 219.00 245.00 227.82

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 130,495 190.00 221.30 198.63 120A 3 Brisket, point/off, bnls 10 11,237 350.00 358.00 353.02 123A 3 Short Plate, short rib 10 16,432 415.00 485.00 454.67 130 4 Chuck, short rib 12 10,471 318.79 345.00 329.27 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 92,267 218.74 239.50 226.16 168 1 Round, top inside round 23 81,262 191.00 202.00 193.90 168 3 Round, top inside round 13 52,086 199.00 223.10 201.62 169 5 Round, top inside, denuded 12 56,764 237.74 243.16 240.02

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 97,854 200.00 217.59 208.14 171C 3 Round, eye of round (IM) 18 31,123 235.00 251.68 242.33 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 179,807 479.55 537.50 486.71 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 8,209 455.00 515.00 461.96 180 3 Loin, strip, bnls, 0x1 27 91,377 499.00 544.00 510.68 184 1 Loin, top butt, bnls, heavy 8 6,077 295.00 321.00 298.88 184 3 Loin, top butt, boneless 10 39,966 320.00 338.10 324.15 185A 4 Loin, bottom sirloin, flap 10 19,619 392.03 421.00 400.36 185B 1 Loin, ball-tip, bnls, heavy 10 19,169 219.70 240.00 233.13 185C 1 Loin, sirloin, tri-tip (IM) 5 10,977 267.00 270.00 267.71 185D 4 Loin, tri-tip, pld (IM) 5 5,622 345.00 371.50 354.53 189A 4 Loin, tndrloin, trmd, heavy 27 62,431 878.70 990.00 886.62 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 10,630 414.43 445.00 421.99 ------------------------------------------------------------------------------- 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 4 3,140 610.00 637.10 632.83 112A 3 Rib, ribeye, bnls, heavy 8 6,809 615.00 630.00 629.05 113C 1 Chuck, semi-bnls, neck/off 9 19,781 197.00 220.00 200.22 114 1 Chuck, shoulder clod 4 97,283 201.00 203.01 201.86 114A 3 Chuck, shoulder clod, trmd 4 11,905 205.00 210.50 206.36 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 20,938 325.00 340.00 329.13 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 17 289,841 228.51 242.50 231.59 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 9 38,629 190.00 206.00 197.90 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 17 65,572 216.62 229.55 225.24 168 1 Round, top inside round 6 9,688 192.85 196.60 193.92 168 3 Round, top inside round 11 80,332 196.84 214.59 204.02 169 5 Round, top inside, denuded 3 2,187 215.00 241.65 235.14

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 6 47,510 200.00 215.00 204.54 171C 3 Round, eye of round (IM) 6 27,556 235.00 245.00 237.81 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 3 7,131 493.34 500.00 496.32 175 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 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 185A 4 Loin, bottom sirloin, flap 0 0 185B 1 Loin, ball-tip, bnls, heavy 5 10,513 219.70 240.00 225.46 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 5 1,476 885.81 886.00 885.95 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 15,172 395.00 445.00 402.07 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 7 6,344 115.00 130.00 126.32 121D 4 Plate, Inside Skirt (IM) 15 50,002 351.00 385.00 363.33 121C 4 Plate, Outside Skirt (IM) 7 10,671 475.00 480.00 475.92 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 19 136,926 249.00 275.00 262.52

Pectoral Meat 25 183,743 236.00 266.08 242.30 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 162,052 168.72 198.00 176.28 Ground Beef 75% Ground Beef 81% 36 560,153 174.38 218.50 181.81 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 13 164,482 246.06 266.05 260.14 Ground Beef Chuck 80% 13 179,529 176.76 221.00 195.19 Ground Beef Round 85% 8 30,868 210.20 237.00 222.03 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% 6 36,059 207.00 215.06 209.08 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 10 260,937 88.00 92.33 90.01 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.


Burger King's Young Buns
LIMITED-TIME OFFER SUBSCRIBE NOW

(enter your email)
(enter up to 5 email addresses, separated by commas)

Max 250 characters

 
blog comments powered by Disqus