Bloomberg News

USDA Boxed Beef Cutout Closing Prices for April 1

April 01, 2013

April 1 (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: 190.53 188.31 Change from prior day: 1.48 (0.07) ------------------------------------------------------------------------------- Choice/Select spread: 2.22

Total Load Count (Cuts, Trimmings, Grids): 143 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 284.44 283.16 Primal Chuck 160.80 158.78 Primal Round 162.46 162.17 Primal Loin 256.13 248.45 Primal Brisket 132.66 133.96 Primal Short Plate 137.79 141.31 Primal Flank 108.34 105.22 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 03/29 67 31 14 35 147 189.05 188.38 03/28 156 61 8 37 263 189.07 188.84 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 189.82 189.02 -------------------------------------------------------------------------------- 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 68.06 loads 2,722,309 pounds Select Cuts 33.02 loads 1,320,983 pounds Trimmings 12.79 loads 511,416 pounds Ground Beef 29.47 load 1,178,681 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 33 106,493 531.00 572.00 536.39 112A 3 Rib, ribeye, bnls, light 12 47,813 574.37 675.00 593.89 112A 3 Rib, ribeye, bnls, heavy 80 191,761 570.00 637.00 597.26 113C 1 Chuck, semi-bnls, neck/off 5 24,352 205.05 210.05 205.85 114 1 Chuck, shoulder clod 17 57,395 187.00 200.00 192.64 114A 3 Chuck, shoulder clod, trmd 30 127,966 199.80 218.00 204.97 114D 3 Chuck, clod, top blade 9 10,286 254.62 292.70 284.71 114E 3 Chuck, clod, arm roast 12 9,506 240.60 265.00 250.42 114F 5 Chuck, clod tender (IM) 8 6,654 367.00 392.00 373.84 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 41 132,885 228.80 255.60 241.99 116B 1 Chuck, chuck tender (IM) 10 22,762 212.00 225.00 222.56

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 47 135,013 194.79 215.00 197.34 120A 3 Brisket, point/off, bnls 12 21,880 340.00 358.00 346.74 123A 3 Short Plate, short rib 28 32,994 435.00 482.00 459.01 130 4 Chuck, short rib 21 32,931 314.00 354.05 334.39 160 1 Round, bone-in 3 1,897 196.50 218.00 213.08 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 50 119,362 215.00 242.00 227.95 168 1 Round, top inside round 27 85,312 190.00 211.00 194.44 168 3 Round, top inside round 18 154,932 203.00 216.60 209.21 169 5 Round, top inside, denuded 26 117,431 230.00 264.00 243.10

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 32 103,845 200.00 230.60 214.10 171C 3 Round, eye of round (IM) 42 101,188 220.00 249.00 233.57 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 26 261,220 513.00 557.00 517.35 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 5,015 465.00 475.00 474.22 180 3 Loin, strip, bnls, 0x1 56 102,202 500.00 581.50 528.63 184 1 Loin, top butt, bnls, heavy 12 10,839 300.00 323.00 305.12 184 3 Loin, top butt, boneless 33 93,315 320.00 343.50 326.23 185A 4 Loin, bottom sirloin, flap 30 34,773 406.00 440.48 411.85 185B 1 Loin, ball-tip, bnls, heavy 26 73,031 225.00 240.00 232.99 185C 1 Loin, sirloin, tri-tip (IM) 10 50,702 253.07 273.00 267.73 185D 4 Loin, tri-tip, pld (IM) 13 4,745 350.00 376.00 360.34 189A 4 Loin, tndrloin, trmd, heavy 49 80,083 865.50 1046.00 908.48 191A 4 Loin, butt tender, trimmed 9 8,735 885.60 949.00 891.70 193 4 Flank, flank steak (IM) 24 30,699 390.00 434.12 421.42 ------------------------------------------------------------------------------- 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 4 7,795 549.96 560.00 551.73 112A 3 Rib, ribeye, bnls, light 5 10,382 577.00 612.70 585.34 112A 3 Rib, ribeye, bnls, heavy 30 46,439 578.92 617.00 603.13 113C 1 Chuck, semi-bnls, neck/off 10 22,970 185.00 207.00 203.97 114 1 Chuck, shoulder clod 7 6,083 184.74 211.03 200.81 114A 3 Chuck, shoulder clod, trmd 11 88,014 196.00 208.33 203.79 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 58,698 220.84 241.50 238.37 116B 1 Chuck, chuck tender (IM) 3 4,458 223.50 233.00 223.84

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 44,052 195.72 205.50 199.67 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 4,630 409.00 471.00 442.24 130 4 Chuck, short rib 5 3,146 324.00 340.00 328.74 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 12 49,289 210.00 234.00 224.97 168 1 Round, top inside round 6 5,522 196.51 204.00 199.35 168 3 Round, top inside round 7 43,401 199.30 214.00 205.75 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 17 96,236 190.00 222.80 202.83 171C 3 Round, eye of round (IM) 24 58,725 216.84 255.00 237.59 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 17 109,080 485.03 537.00 501.20 175 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 19 18,576 508.00 536.00 523.98 184 1 Loin, top butt, bnls, heavy 4 28,213 285.00 315.00 307.34 184 3 Loin, top butt, boneless 15 172,381 287.40 340.00 314.22 185A 4 Loin, bottom sirloin, flap 7 10,345 405.00 410.05 408.83 185B 1 Loin, ball-tip, bnls, heavy 11 29,304 225.00 240.00 232.95 185C 1 Loin, sirloin, tri-tip (IM) 7 5,180 265.00 273.00 267.34 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 26 23,399 863.00 1002.00 897.22 191A 4 Loin, butt tender, trimmed 3 1,329 795.00 825.00 798.44 193 4 Flank, flank steak (IM) 9 19,518 389.94 445.00 397.01 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 5,238 110.00 130.00 113.13 121D 4 Plate, Inside Skirt (IM) 23 82,151 355.00 383.00 363.86 121C 4 Plate, Outside Skirt (IM) 8 20,098 430.00 475.00 458.16 121E 6 Outside Skirt, pld (IM) 7 31,706 517.00 592.60 542.92

Cap, Wedge Meat & (IM) Lean 43 291,192 243.00 266.00 251.08

Pectoral Meat 23 101,512 230.00 280.00 238.79 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 25 302,781 157.50 180.42 168.65 Ground Beef 75% Ground Beef 81% 18 94,358 168.89 199.65 177.08 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 9 26,351 256.46 274.00 262.95 Ground Beef Chuck 80% 23 271,609 169.00 206.00 175.85 Ground Beef Round 85% 15 124,219 215.38 236.00 225.27 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% 10 81,915 195.00 233.00 213.63 Blended Ground Beef 85% Blended Ground Beef 90% 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 14 427,416 88.77 92.00 90.24 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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