Bloomberg News

USDA Boxed Beef Cutout Closing Prices for April 3

April 03, 2013

April 3 (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: 191.48 188.61 Change from prior day: 0.06 (0.61) ------------------------------------------------------------------------------- Choice/Select spread: 2.87

Total Load Count (Cuts, Trimmings, Grids): 200 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 281.47 277.09 Primal Chuck 160.95 161.37 Primal Round 163.10 163.35 Primal Loin 261.29 248.64 Primal Brisket 132.12 132.40 Primal Short Plate 137.65 140.84 Primal Flank 109.65 106.15 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/02 64 35 5 35 140 191.42 189.22 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.00 188.65 -------------------------------------------------------------------------------- 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 96.78 loads 3,871,067 pounds Select Cuts 54.81 loads 2,192,211 pounds Trimmings 7.58 loads 303,023 pounds Ground Beef 40.76 load 1,630,366 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 43 34,561 521.00 565.00 539.64 112A 3 Rib, ribeye, bnls, light 23 35,775 575.00 616.00 597.39 112A 3 Rib, ribeye, bnls, heavy 115 129,404 572.54 633.00 597.11 113C 1 Chuck, semi-bnls, neck/off 8 18,749 203.73 215.44 205.83 114 1 Chuck, shoulder clod 20 107,407 185.54 205.00 189.34 114A 3 Chuck, shoulder clod, trmd 70 517,655 198.00 213.00 201.49 114D 3 Chuck, clod, top blade 7 6,465 275.96 298.00 287.13 114E 3 Chuck, clod, arm roast 9 22,555 231.90 265.44 249.17 114F 5 Chuck, clod tender (IM) 18 10,888 355.60 381.00 371.09 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 109 245,327 220.00 248.28 235.14 116B 1 Chuck, chuck tender (IM) 32 34,724 215.00 230.00 220.05

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 118 392,015 191.00 206.00 195.53 120A 3 Brisket, point/off, bnls 18 15,532 328.05 350.00 340.65 123A 3 Short Plate, short rib 42 39,607 419.00 471.50 444.26 130 4 Chuck, short rib 43 34,450 322.00 361.00 336.72 160 1 Round, bone-in 3 5,897 196.00 200.00 197.64 161 1 Round, boneless 8 15,112 203.75 211.00 206.62

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 105 202,573 222.00 246.00 227.08 168 1 Round, top inside round 78 139,700 191.00 210.00 198.23 168 3 Round, top inside round 36 235,801 202.00 220.00 208.57 169 5 Round, top inside, denuded 17 19,446 230.00 246.00 238.10

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 2,331 195.65 215.00 208.97 171B 3 Round, outside round 58 318,561 195.00 230.60 204.41 171C 3 Round, eye of round (IM) 71 58,692 221.90 250.00 235.72 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 24 47,904 515.60 556.00 530.02 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 16 11,394 470.00 525.00 506.18 180 3 Loin, strip, bnls, 0x1 75 78,903 520.00 583.00 552.77 184 1 Loin, top butt, bnls, heavy 33 21,166 300.00 325.00 307.74 184 3 Loin, top butt, boneless 72 93,860 308.00 343.50 327.09 185A 4 Loin, bottom sirloin, flap 75 133,781 396.90 446.00 409.99 185B 1 Loin, ball-tip, bnls, heavy 52 78,556 222.50 240.00 232.77 185C 1 Loin, sirloin, tri-tip (IM) 20 104,461 261.05 303.00 286.78 185D 4 Loin, tri-tip, pld (IM) 28 42,308 355.00 376.26 362.27 189A 4 Loin, tndrloin, trmd, heavy 85 109,204 865.00 949.79 877.77 191A 4 Loin, butt tender, trimmed 5 4,306 885.60 950.00 907.87 193 4 Flank, flank steak (IM) 15 17,614 415.00 440.00 421.64 ------------------------------------------------------------------------------- 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 11 19,906 528.00 577.28 537.61 112A 3 Rib, ribeye, bnls, light 21 71,905 543.50 610.00 566.64 112A 3 Rib, ribeye, bnls, heavy 58 132,302 543.50 621.28 578.25 113C 1 Chuck, semi-bnls, neck/off 16 40,412 200.00 215.00 203.72 114 1 Chuck, shoulder clod 20 132,765 185.54 211.19 194.28 114A 3 Chuck, shoulder clod, trmd 18 122,487 199.00 210.00 202.19 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 19 12,050 325.00 375.00 355.21 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 29 72,876 220.00 245.30 234.50 116B 1 Chuck, chuck tender (IM) 26 41,951 215.00 242.00 221.35

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 67,976 191.00 206.18 194.44 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 11,442 326.00 440.00 361.90 130 4 Chuck, short rib 6 10,549 320.00 356.00 338.57 160 1 Round, bone-in 161 1 Round, boneless 7 6,176 204.00 216.00 209.57

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 22 63,262 221.00 246.00 227.10 168 1 Round, top inside round 29 64,103 191.00 221.19 201.40 168 3 Round, top inside round 21 53,005 202.91 215.33 206.22 169 5 Round, top inside, denuded 8 6,998 230.00 245.00 240.51

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 5 7,438 196.00 206.00 199.06 171B 3 Round, outside round 28 82,658 197.32 220.89 205.64 171C 3 Round, eye of round (IM) 34 86,909 218.00 255.00 226.20 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 33 27,324 507.14 530.50 523.85 175 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 25 37,056 514.75 541.18 524.14 184 1 Loin, top butt, bnls, heavy 23 339,340 273.00 315.50 275.84 184 3 Loin, top butt, boneless 32 78,963 300.00 340.00 313.59 185A 4 Loin, bottom sirloin, flap 11 26,967 405.00 445.00 412.07 185B 1 Loin, ball-tip, bnls, heavy 17 31,830 221.00 240.00 233.09 185C 1 Loin, sirloin, tri-tip (IM) 6 30,695 255.00 273.00 257.06 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 36 58,234 862.00 919.00 874.21 191A 4 Loin, butt tender, trimmed 11 22,868 795.00 856.00 802.06 193 4 Flank, flank steak (IM) 7 20,137 390.00 443.00 400.38 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 5,217 105.00 129.00 108.60 121D 4 Plate, Inside Skirt (IM) 38 108,915 344.00 380.00 353.80 121C 4 Plate, Outside Skirt (IM) 10 31,344 440.60 487.80 454.69 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 64 335,371 241.00 266.47 248.98

Pectoral Meat 44 125,180 235.13 262.00 244.94 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 74 440,704 156.00 194.28 168.06 Ground Beef 75% Ground Beef 81% 105 404,829 164.75 226.28 183.92 Ground Beef 85% Ground Beef 90% Ground Beef 93% 35 153,717 257.46 285.28 267.45 Ground Beef Chuck 80% 47 234,322 188.00 201.00 194.73 Ground Beef Round 85% 48 139,784 203.53 242.00 226.12 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 21,400 198.30 236.70 215.94 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 16 298,523 89.85 98.50 93.32 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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