Bloomberg News

USDA Boxed Beef Cutout Closing Prices for March 28

March 28, 2013

March 28 (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: 189.07 188.84 Change from prior day: (0.89) 0.33 ------------------------------------------------------------------------------- Choice/Select spread: 0.23

Total Load Count (Cuts, Trimmings, Grids): 263 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 282.46 286.90 Primal Chuck 160.03 159.53 Primal Round 161.15 161.71 Primal Loin 252.58 247.78 Primal Brisket 132.93 135.36 Primal Short Plate 138.03 141.55 Primal Flank 108.48 106.52 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/27 133 59 12 36 241 189.96 188.51 03/26 88 41 12 38 179 190.43 189.17 03/25 83 38 11 40 172 190.58 190.21 03/22 66 35 16 23 140 191.43 192.28 03/21 103 39 3 21 167 192.98 193.24 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.08 190.68 -------------------------------------------------------------------------------- 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 156.16 loads 6,246,401 pounds Select Cuts 61.44 loads 2,457,720 pounds Trimmings 8.12 loads 324,656 pounds Ground Beef 37.16 load 1,486,585 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 34 112,163 505.00 585.00 533.01 112A 3 Rib, ribeye, bnls, light 14 40,383 573.13 628.75 589.44 112A 3 Rib, ribeye, bnls, heavy 61 202,056 573.13 631.00 599.09 113C 1 Chuck, semi-bnls, neck/off 6 8,141 190.00 216.00 204.99 114 1 Chuck, shoulder clod 18 61,802 187.00 203.00 193.05 114A 3 Chuck, shoulder clod, trmd 69 511,748 195.00 231.00 202.84 114D 3 Chuck, clod, top blade 6 51,198 264.50 293.20 285.05 114E 3 Chuck, clod, arm roast 3 5,230 255.00 257.34 256.63 114F 5 Chuck, clod tender (IM) 15 7,394 360.00 386.41 370.50 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 98 1,175,489 223.50 257.60 228.40 116B 1 Chuck, chuck tender (IM) 38 103,148 210.00 235.60 217.50

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 70 395,683 190.00 221.00 195.68 120A 3 Brisket, point/off, bnls 12 12,969 344.00 357.60 351.66 123A 3 Short Plate, short rib 20 47,302 389.00 473.50 425.73 130 4 Chuck, short rib 15 27,184 305.00 354.00 326.98 160 1 Round, bone-in 161 1 Round, boneless 6 7,151 201.00 208.00 206.12

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 62 257,311 216.00 239.00 223.37 168 1 Round, top inside round 66 602,996 190.00 210.00 194.44 168 3 Round, top inside round 67 609,197 198.80 217.50 203.80 169 5 Round, top inside, denuded 17 60,934 228.80 248.00 238.86

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 12,338 195.00 206.47 198.54 171B 3 Round, outside round 56 541,778 190.00 225.50 200.90 171C 3 Round, eye of round (IM) 61 188,619 224.40 251.41 229.68 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 30 105,705 469.23 550.00 503.94 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 15 13,905 440.00 484.00 460.60 180 3 Loin, strip, bnls, 0x1 41 194,893 500.00 554.00 519.91 184 1 Loin, top butt, bnls, heavy 13 12,749 300.00 315.00 305.47 184 3 Loin, top butt, boneless 37 101,808 309.85 346.00 320.54 185A 4 Loin, bottom sirloin, flap 23 55,291 405.00 440.50 413.32 185B 1 Loin, ball-tip, bnls, heavy 31 96,369 223.00 243.00 234.69 185C 1 Loin, sirloin, tri-tip (IM) 7 92,022 260.00 270.00 267.05 185D 4 Loin, tri-tip, pld (IM) 10 9,541 350.00 372.00 362.03 189A 4 Loin, tndrloin, trmd, heavy 44 199,053 869.75 941.00 880.93 191A 4 Loin, butt tender, trimmed 3 5,033 882.00 919.24 883.69 193 4 Flank, flank steak (IM) 21 84,263 399.00 446.00 415.95 ------------------------------------------------------------------------------- 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 16 83,696 530.00 560.00 547.59 112A 3 Rib, ribeye, bnls, light 8 7,523 598.75 610.00 601.65 112A 3 Rib, ribeye, bnls, heavy 21 24,203 591.00 633.00 609.54 113C 1 Chuck, semi-bnls, neck/off 8 21,205 205.00 210.00 207.92 114 1 Chuck, shoulder clod 10 66,903 188.00 201.34 195.25 114A 3 Chuck, shoulder clod, trmd 21 116,625 196.00 217.98 201.80 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 11 18,165 325.00 355.00 333.67 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 47 468,787 225.00 248.00 230.79 116B 1 Chuck, chuck tender (IM) 23 142,871 210.00 231.00 215.32

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 33,641 193.00 210.50 203.40 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 7,956 381.93 460.00 422.30 130 4 Chuck, short rib 4 3,864 320.00 333.50 330.14 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 20 53,084 220.00 236.50 226.83 168 1 Round, top inside round 27 433,004 187.52 198.00 190.04 168 3 Round, top inside round 11 40,373 201.00 213.00 206.91 169 5 Round, top inside, denuded 8 7,623 234.00 245.50 237.69

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 3,259 191.00 210.00 201.96 171B 3 Round, outside round 29 95,208 191.73 225.50 202.67 171C 3 Round, eye of round (IM) 21 49,251 224.40 255.00 230.73 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 61,566 480.00 531.64 499.55 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 13 56,998 500.31 534.50 505.59 184 1 Loin, top butt, bnls, heavy 11 113,080 280.00 319.00 295.33 184 3 Loin, top butt, boneless 13 21,866 310.00 342.00 318.69 185A 4 Loin, bottom sirloin, flap 4 26,664 394.00 417.00 402.98 185B 1 Loin, ball-tip, bnls, heavy 14 82,119 223.00 236.00 233.47 185C 1 Loin, sirloin, tri-tip (IM) 10 74,843 258.00 275.50 266.65 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 15 46,990 864.79 1001.00 875.11 191A 4 Loin, butt tender, trimmed 3 1,982 800.00 849.50 818.65 193 4 Flank, flank steak (IM) 3 2,102 420.25 451.00 425.46 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 10 18,314 105.00 116.00 109.56 121D 4 Plate, Inside Skirt (IM) 23 45,815 349.00 380.00 364.92 121C 4 Plate, Outside Skirt (IM) 12 21,741 383.34 522.00 457.95 121E 6 Outside Skirt, pld (IM) 6 11,180 525.00 599.75 544.76

Cap, Wedge Meat & (IM) Lean 46 252,039 247.00 267.00 255.67

Pectoral Meat 27 89,992 229.02 272.00 237.59 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 26 246,846 160.18 191.00 171.60 Ground Beef 75% Ground Beef 81% 43 574,245 168.00 218.50 179.36 Ground Beef 85% Ground Beef 90% Ground Beef 93% 3 3,158 268.50 279.00 268.90 Ground Beef Chuck 80% 8 94,077 192.85 221.50 197.04 Ground Beef Round 85% 4 25,619 225.50 231.29 230.52 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% 4 36,400 198.30 214.00 213.08 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 14 303,656 87.20 94.00 88.76 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.


Cash Is for Losers
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus