Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 191.75 189.36 Change from prior day: 1.22 1.05 ------------------------------------------------------------------------------- Choice/Select spread: 2.39

Total Load Count (Cuts, Trimmings, Grids): 70 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 283.91 280.34 Primal Chuck 163.17 161.65 Primal Round 163.52 162.74 Primal Loin 257.90 250.67 Primal Brisket 132.22 132.94 Primal Short Plate 137.27 140.79 Primal Flank 109.20 105.66 -------------------------------------------------------------------------------- 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 30.81 loads 1,232,578 pounds Select Cuts 19.39 loads 775,491 pounds Trimmings 0.00 loads 0 pounds Ground Beef 19.49 load 779,621 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 10 2,626 538.00 580.00 548.29 112A 3 Rib, ribeye, bnls, light 4 4,092 593.00 627.00 603.90 112A 3 Rib, ribeye, bnls, heavy 47 83,259 576.00 626.00 594.40 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 42,276 186.00 201.80 194.82 114A 3 Chuck, shoulder clod, trmd 20 85,977 200.11 219.89 204.23 114D 3 Chuck, clod, top blade 10 39,304 256.82 291.00 262.66 114E 3 Chuck, clod, arm roast 4 12,392 248.85 255.00 250.51 114F 5 Chuck, clod tender (IM) 11 9,166 365.00 386.50 370.20 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 62,213 227.83 242.00 233.52 116B 1 Chuck, chuck tender (IM) 11 14,270 217.00 231.50 223.02

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 138,539 192.00 211.00 194.06 120A 3 Brisket, point/off, bnls 8 6,076 330.83 361.59 349.63 123A 3 Short Plate, short rib 7 8,531 439.45 476.00 453.56 130 4 Chuck, short rib 21 31,642 322.00 345.00 332.70 160 1 Round, bone-in 4 7,496 196.00 200.00 198.00 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 18 23,575 220.00 237.50 228.69 168 1 Round, top inside round 21 82,163 190.00 204.80 191.19 168 3 Round, top inside round 17 73,370 200.00 215.82 210.79 169 5 Round, top inside, denuded 3 1,898 238.00 249.93 243.87

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 11,806 206.00 215.00 213.68 171B 3 Round, outside round 22 137,365 198.00 222.50 204.43 171C 3 Round, eye of round (IM) 15 32,366 220.00 249.00 232.42 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 5 15,781 525.00 554.75 536.12 175 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 13 18,667 515.00 561.59 545.61 184 1 Loin, top butt, bnls, heavy 5 6,969 300.00 321.00 302.21 184 3 Loin, top butt, boneless 10 11,066 323.00 344.00 333.61 185A 4 Loin, bottom sirloin, flap 10 14,401 406.00 428.00 414.60 185B 1 Loin, ball-tip, bnls, heavy 13 42,017 223.00 241.00 227.34 185C 1 Loin, sirloin, tri-tip (IM) 7 13,061 260.00 271.00 261.94 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 12 19,030 875.00 948.00 891.73 191A 4 Loin, butt tender, trimmed 4 5,506 910.00 944.00 915.59 193 4 Flank, flank steak (IM) 8 5,176 415.00 454.63 432.44 ------------------------------------------------------------------------------- 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 6,712 521.11 556.00 523.77 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 14 44,746 547.00 628.00 582.50 113C 1 Chuck, semi-bnls, neck/off 3 6,294 204.75 210.74 205.62 114 1 Chuck, shoulder clod 0 0 114A 3 Chuck, shoulder clod, trmd 10 34,914 205.00 215.00 207.29 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 23,368 325.00 366.00 352.91 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 31,546 235.00 244.00 239.45 116B 1 Chuck, chuck tender (IM) 4 4,770 222.75 228.74 224.23

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 97,682 192.00 205.80 195.85 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 8 9,558 320.00 345.92 333.61 160 1 Round, bone-in 161 1 Round, boneless 3 3,768 203.75 206.00 204.80

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 26,651 218.00 242.10 225.07 168 1 Round, top inside round 5 10,978 190.00 206.01 194.82 168 3 Round, top inside round 8 24,738 205.11 218.94 211.60 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 40,757 199.00 220.00 204.39 171C 3 Round, eye of round (IM) 7 25,324 219.00 240.00 229.38 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 30,336 508.00 534.00 522.33 175 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 9 12,696 510.00 546.50 525.50 184 1 Loin, top butt, bnls, heavy 4 6,567 270.00 275.00 274.37 184 3 Loin, top butt, boneless 8 12,379 296.00 340.00 323.18 185A 4 Loin, bottom sirloin, flap 8 12,470 405.00 416.17 407.17 185B 1 Loin, ball-tip, bnls, heavy 7 66,591 220.36 243.94 228.42 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 10 23,330 869.00 909.93 875.90 191A 4 Loin, butt tender, trimmed 5 1,658 795.00 910.00 870.98 193 4 Flank, flank steak (IM) 4 5,534 400.00 405.00 403.98 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 13 18,474 354.10 370.73 362.55 121C 4 Plate, Outside Skirt (IM) 12 37,081 425.00 455.00 434.74 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 20 127,636 242.00 266.10 252.87

Pectoral Meat 11 125,119 239.83 257.50 242.64 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 103,639 162.12 175.80 166.25 Ground Beef 75% 0 0 Ground Beef 81% 17 213,567 170.00 201.00 188.30 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 7 66,747 268.00 278.00 277.32 Ground Beef Chuck 80% 7 147,424 194.00 204.00 202.85 Ground Beef Round 85% 3 11,092 229.34 243.00 236.84 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% 9 47,321 204.43 233.00 229.86 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 0 0 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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