Bloomberg News

USDA Boxed Beef Cutout Closing Prices for April 2

April 02, 2013

April 2 (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: 191.42 189.22 Change from prior day: 0.89 0.91 ------------------------------------------------------------------------------- Choice/Select spread: 2.20

Total Load Count (Cuts, Trimmings, Grids): 140 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 281.72 280.55 Primal Chuck 163.21 161.82 Primal Round 163.10 162.72 Primal Loin 257.95 249.74 Primal Brisket 131.91 132.96 Primal Short Plate 137.37 140.75 Primal Flank 109.12 105.41 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/01 68 33 13 29 143 190.53 188.31 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 189.81 188.64 -------------------------------------------------------------------------------- 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 64.30 loads 2,572,059 pounds Select Cuts 35.49 loads 1,419,447 pounds Trimmings 5.44 loads 217,598 pounds Ground Beef 34.93 load 1,397,294 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 30,692 530.00 580.00 540.58 112A 3 Rib, ribeye, bnls, light 15 207,478 562.00 627.00 575.50 112A 3 Rib, ribeye, bnls, heavy 61 111,528 562.00 626.00 590.00 113C 1 Chuck, semi-bnls, neck/off 4 9,103 195.00 205.00 203.87 114 1 Chuck, shoulder clod 9 55,309 186.00 206.89 193.80 114A 3 Chuck, shoulder clod, trmd 37 153,938 195.00 219.89 203.18 114D 3 Chuck, clod, top blade 17 60,735 256.82 300.34 271.36 114E 3 Chuck, clod, arm roast 9 47,372 231.40 255.50 237.48 114F 5 Chuck, clod tender (IM) 12 9,226 365.00 386.50 370.18 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 122,132 227.83 245.00 235.26 116B 1 Chuck, chuck tender (IM) 19 38,738 212.00 231.50 218.72

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 42 206,649 187.00 214.79 193.59 120A 3 Brisket, point/off, bnls 16 7,241 330.83 369.79 348.80 123A 3 Short Plate, short rib 12 21,683 420.00 476.00 446.00 130 4 Chuck, short rib 31 47,007 322.00 345.34 333.89 160 1 Round, bone-in 4 7,496 196.00 200.00 198.00 161 1 Round, boneless 8 37,078 192.50 212.00 205.46

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 28 68,333 220.00 245.00 228.14 168 1 Round, top inside round 24 91,213 190.00 210.79 191.64 168 3 Round, top inside round 37 170,060 200.00 220.00 208.81 169 5 Round, top inside, denuded 6 5,708 238.00 249.93 243.85

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 8 21,093 194.67 215.00 205.96 171B 3 Round, outside round 38 299,273 195.00 222.50 203.68 171C 3 Round, eye of round (IM) 28 81,795 220.00 249.00 229.84 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 21,265 515.00 562.00 535.60 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 2,519 458.50 524.00 478.84 180 3 Loin, strip, bnls, 0x1 24 33,765 511.00 580.00 541.70 184 1 Loin, top butt, bnls, heavy 7 8,553 300.00 321.00 305.45 184 3 Loin, top butt, boneless 23 82,690 313.00 344.00 318.50 185A 4 Loin, bottom sirloin, flap 24 64,385 406.00 431.00 412.90 185B 1 Loin, ball-tip, bnls, heavy 21 69,340 223.00 241.00 226.18 185C 1 Loin, sirloin, tri-tip (IM) 16 31,773 260.00 283.00 267.51 185D 4 Loin, tri-tip, pld (IM) 11 10,776 345.86 376.00 351.67 189A 4 Loin, tndrloin, trmd, heavy 16 29,571 865.50 948.00 893.17 191A 4 Loin, butt tender, trimmed 8 17,016 909.50 944.00 911.73 193 4 Flank, flank steak (IM) 15 14,778 400.00 454.63 418.23 ------------------------------------------------------------------------------- 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 14 8,760 521.11 559.50 528.14 112A 3 Rib, ribeye, bnls, light 3 14,053 547.00 601.60 570.64 112A 3 Rib, ribeye, bnls, heavy 23 54,098 547.00 628.00 582.85 113C 1 Chuck, semi-bnls, neck/off 11 16,021 200.50 210.74 204.77 114 1 Chuck, shoulder clod 3 1,717 198.82 215.00 206.26 114A 3 Chuck, shoulder clod, trmd 20 111,756 204.00 215.00 206.35 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 13 26,694 325.00 366.00 349.96 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 56,122 223.30 246.00 238.70 116B 1 Chuck, chuck tender (IM) 8 23,821 215.00 240.00 219.58

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 108,312 192.00 205.80 195.97 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 4 10,195 403.00 465.00 426.48 130 4 Chuck, short rib 10 21,283 320.00 345.92 331.48 160 1 Round, bone-in 161 1 Round, boneless 5 19,784 203.75 206.00 204.15

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 33,075 218.00 242.10 225.67 168 1 Round, top inside round 6 11,749 190.00 206.82 195.61 168 3 Round, top inside round 13 32,315 194.87 225.00 209.57 169 5 Round, top inside, denuded 4 6,055 229.80 255.00 238.58

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 22 99,290 199.00 220.00 203.07 171C 3 Round, eye of round (IM) 14 40,049 219.00 240.00 229.80 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 21 55,834 508.00 534.00 524.77 175 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 32,147 510.00 556.00 526.53 184 1 Loin, top butt, bnls, heavy 4 6,567 270.00 275.00 274.37 184 3 Loin, top butt, boneless 16 17,660 296.00 340.00 319.80 185A 4 Loin, bottom sirloin, flap 16 41,026 405.00 445.00 409.85 185B 1 Loin, ball-tip, bnls, heavy 17 78,168 220.36 243.94 229.37 185C 1 Loin, sirloin, tri-tip (IM) 11 64,126 260.00 277.50 261.51 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 102,497 862.97 909.93 866.14 191A 4 Loin, butt tender, trimmed 7 2,089 795.00 910.00 873.13 193 4 Flank, flank steak (IM) 8 41,135 391.00 419.00 393.76 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 5,955 113.00 130.00 123.25 121D 4 Plate, Inside Skirt (IM) 31 110,465 353.00 382.00 356.86 121C 4 Plate, Outside Skirt (IM) 15 40,697 419.08 482.50 436.24 121E 6 Outside Skirt, pld (IM) 5 6,417 585.22 597.20 587.91

Cap, Wedge Meat & (IM) Lean 31 166,432 242.00 266.10 253.84

Pectoral Meat 29 183,982 228.00 265.00 242.44 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 30 181,001 160.00 185.50 165.48 Ground Beef 75% 0 0 Ground Beef 81% 37 416,649 164.75 226.50 177.64 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 13 75,925 267.50 278.00 277.26 Ground Beef Chuck 80% 16 378,201 190.00 216.50 201.65 Ground Beef Round 85% 4 21,697 229.34 243.00 239.56 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% Blended Ground Beef 81% 13 63,241 198.60 233.00 222.89 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 15 217,598 90.00 97.00 92.66 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.


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