Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 189.78 188.02 Change from prior day: 0.73 (0.36) ------------------------------------------------------------------------------- Choice/Select spread: 1.76

Total Load Count (Cuts, Trimmings, Grids): 86 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 283.83 282.51 Primal Chuck 159.67 158.84 Primal Round 162.10 161.95 Primal Loin 255.10 247.58 Primal Brisket 132.63 134.20 Primal Short Plate 137.76 141.32 Primal Flank 107.20 105.09 -------------------------------------------------------------------------------- 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 40.09 loads 1,603,792 pounds Select Cuts 14.42 loads 576,727 pounds Trimmings 7.33 loads 293,109 pounds Ground Beef 24.27 load 970,805 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 14 46,261 531.00 572.00 536.20 112A 3 Rib, ribeye, bnls, light 10 42,794 574.37 630.00 587.57 112A 3 Rib, ribeye, bnls, heavy 36 109,559 570.00 637.00 593.72 113C 1 Chuck, semi-bnls, neck/off 4 22,647 205.05 210.05 205.80 114 1 Chuck, shoulder clod 8 30,515 192.00 200.00 192.72 114A 3 Chuck, shoulder clod, trmd 18 88,721 199.80 218.00 204.30 114D 3 Chuck, clod, top blade 3 6,969 254.62 292.70 284.93 114E 3 Chuck, clod, arm roast 6 5,769 248.00 255.00 250.52 114F 5 Chuck, clod tender (IM) 5 5,271 367.00 380.00 371.65 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 56,937 228.80 247.00 236.96 116B 1 Chuck, chuck tender (IM) 5 15,449 212.00 225.00 221.96

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 68,506 195.00 215.00 198.48 120A 3 Brisket, point/off, bnls 3 3,880 347.00 350.00 348.44 123A 3 Short Plate, short rib 18 17,314 435.00 481.00 446.26 130 4 Chuck, short rib 11 5,848 314.00 354.05 338.27 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 64,624 218.00 242.00 227.94 168 1 Round, top inside round 21 72,207 191.40 211.00 194.40 168 3 Round, top inside round 12 132,645 204.00 214.28 209.14 169 5 Round, top inside, denuded 9 51,300 230.00 242.00 238.69

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 16 59,496 204.80 219.00 210.05 171C 3 Round, eye of round (IM) 15 26,125 225.00 247.60 232.92 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 10 193,368 513.00 555.30 514.46 175 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 28 80,831 522.00 581.00 529.65 184 1 Loin, top butt, bnls, heavy 6 5,171 300.00 321.00 300.44 184 3 Loin, top butt, boneless 19 49,319 320.00 327.00 322.46 185A 4 Loin, bottom sirloin, flap 18 25,095 410.00 420.00 411.16 185B 1 Loin, ball-tip, bnls, heavy 19 48,562 225.00 238.00 231.09 185C 1 Loin, sirloin, tri-tip (IM) 4 9,066 253.07 271.00 256.47 185D 4 Loin, tri-tip, pld (IM) 6 3,057 350.00 367.00 354.26 189A 4 Loin, tndrloin, trmd, heavy 35 55,660 878.00 1044.00 913.28 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 7 7,344 390.00 430.00 399.16 ------------------------------------------------------------------------------- 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 5 10,382 577.00 612.70 585.34 112A 3 Rib, ribeye, bnls, heavy 12 19,628 578.92 610.00 600.08 113C 1 Chuck, semi-bnls, neck/off 7 20,146 185.00 207.00 203.69 114 1 Chuck, shoulder clod 6 5,550 184.74 211.03 200.43 114A 3 Chuck, shoulder clod, trmd 7 28,508 196.00 208.33 205.29 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 7 16,692 220.84 241.30 233.51 116B 1 Chuck, chuck tender (IM)

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 5 22,386 200.00 204.50 202.56 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 3,645 435.35 471.00 451.22 130 4 Chuck, short rib 0 0 160 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 7 36,420 210.00 234.00 224.00 168 1 Round, top inside round 168 3 Round, top inside round 3 18,800 205.00 210.39 207.83 169 5 Round, top inside, denuded 0 0

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 7 27,363 190.00 222.80 203.31 171C 3 Round, eye of round (IM) 8 10,197 216.84 240.00 229.28 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 2,097 501.00 520.01 515.93 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 4 2,810 509.00 536.00 531.50 184 1 Loin, top butt, bnls, heavy 4 28,213 285.00 315.00 307.34 184 3 Loin, top butt, boneless 4 12,128 287.40 340.00 312.46 185A 4 Loin, bottom sirloin, flap 5 4,764 406.59 410.05 408.49 185B 1 Loin, ball-tip, bnls, heavy 8 23,272 225.00 240.00 232.44 185C 1 Loin, sirloin, tri-tip (IM) 6 4,331 265.00 273.00 266.61 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 8 9,650 863.00 924.75 888.76 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 4,932 110.00 130.00 112.71 121D 4 Plate, Inside Skirt (IM) 10 53,719 357.00 383.00 364.85 121C 4 Plate, Outside Skirt (IM) 3 13,146 460.00 475.00 464.57 121E 6 Outside Skirt, pld (IM) 4 20,006 517.00 550.00 531.92

Cap, Wedge Meat & (IM) Lean 26 210,542 243.00 262.00 250.97

Pectoral Meat 14 63,721 235.00 280.00 239.53 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 226,199 157.50 180.42 166.41 Ground Beef 75% Ground Beef 81% 13 82,308 168.89 199.65 176.60 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 6 22,035 256.46 274.00 263.34 Ground Beef Chuck 80% 17 263,702 169.00 206.00 175.26 Ground Beef Round 85% 10 106,690 220.75 234.00 226.09 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% 5 48,000 195.00 233.00 215.85 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 8 276,309 88.77 92.00 89.74 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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