Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 192.00 189.42 Change from prior day: 0.58 0.20 ------------------------------------------------------------------------------- Choice/Select spread: 2.57

Total Load Count (Cuts, Trimmings, Grids): 126 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 280.84 277.55 Primal Chuck 162.56 163.49 Primal Round 163.30 163.64 Primal Loin 261.90 249.11 Primal Brisket 131.47 132.40 Primal Short Plate 137.25 140.52 Primal Flank 109.57 105.94 -------------------------------------------------------------------------------- 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 57.47 loads 2,298,674 pounds Select Cuts 29.62 loads 1,184,628 pounds Trimmings 4.82 loads 192,921 pounds Ground Beef 33.99 load 1,359,582 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 17 11,205 532.84 546.00 539.22 112A 3 Rib, ribeye, bnls, light 18 33,562 585.00 616.00 597.53 112A 3 Rib, ribeye, bnls, heavy 59 65,039 582.84 633.00 600.79 113C 1 Chuck, semi-bnls, neck/off 5 5,657 203.73 215.44 207.74 114 1 Chuck, shoulder clod 12 92,982 185.54 202.00 187.81 114A 3 Chuck, shoulder clod, trmd 34 401,699 198.00 212.39 200.93 114D 3 Chuck, clod, top blade 5 3,586 276.26 298.00 288.71 114E 3 Chuck, clod, arm roast 5 18,917 245.00 265.44 248.33 114F 5 Chuck, clod tender (IM) 13 6,954 369.65 381.00 374.49 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 43 114,786 226.00 248.28 235.83 116B 1 Chuck, chuck tender (IM) 15 23,789 215.00 230.00 218.52

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 46 309,655 191.00 206.00 193.97 120A 3 Brisket, point/off, bnls 14 11,055 328.05 349.00 338.61 123A 3 Short Plate, short rib 15 23,851 440.00 471.50 445.36 130 4 Chuck, short rib 12 19,587 322.00 361.00 334.96 160 1 Round, bone-in 3 5,897 196.00 200.00 197.64 161 1 Round, boneless 7 14,933 203.75 210.00 206.57

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 45 102,461 223.00 246.00 226.51 168 1 Round, top inside round 28 57,044 192.00 210.00 199.18 168 3 Round, top inside round 21 118,554 203.00 220.00 211.06 169 5 Round, top inside, denuded 13 15,884 230.00 246.00 237.21

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 34 187,555 195.00 219.50 203.63 171C 3 Round, eye of round (IM) 26 18,102 226.00 241.00 234.47 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 17,141 525.05 550.00 544.73 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 13 9,746 510.00 525.00 511.65 180 3 Loin, strip, bnls, 0x1 22 30,291 520.00 580.00 553.55 184 1 Loin, top butt, bnls, heavy 20 15,369 300.00 322.28 305.99 184 3 Loin, top butt, boneless 30 60,577 308.00 343.50 323.76 185A 4 Loin, bottom sirloin, flap 30 54,166 402.97 446.00 418.05 185B 1 Loin, ball-tip, bnls, heavy 34 66,093 222.50 240.00 231.75 185C 1 Loin, sirloin, tri-tip (IM) 14 84,352 265.00 303.00 290.82 185D 4 Loin, tri-tip, pld (IM) 10 18,422 355.00 376.26 360.07 189A 4 Loin, tndrloin, trmd, heavy 44 75,549 865.00 924.00 874.69 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 9 7,643 420.00 431.11 426.18 ------------------------------------------------------------------------------- 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 8 6,872 531.00 577.28 539.31 112A 3 Rib, ribeye, bnls, light 15 23,877 543.50 606.73 582.95 112A 3 Rib, ribeye, bnls, heavy 43 113,558 543.50 621.28 576.53 113C 1 Chuck, semi-bnls, neck/off 12 30,104 200.00 210.00 204.12 114 1 Chuck, shoulder clod 12 42,052 185.54 211.19 197.96 114A 3 Chuck, shoulder clod, trmd 13 65,855 199.00 210.00 200.97 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 7,740 325.00 375.00 359.07 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 47,168 230.00 243.50 235.90 116B 1 Chuck, chuck tender (IM) 16 27,612 215.00 242.00 220.15

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 40,078 191.00 206.18 194.48 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 7 5,480 390.26 440.00 400.96 130 4 Chuck, short rib 5 8,893 320.00 340.00 335.33 160 1 Round, bone-in 161 1 Round, boneless 6 5,618 204.00 216.00 209.52

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 12 28,427 221.00 246.00 229.40 168 1 Round, top inside round 22 36,883 191.67 206.13 201.22 168 3 Round, top inside round 17 45,420 203.73 215.33 206.09 169 5 Round, top inside, denuded 7 6,678 230.00 245.00 240.44

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 18 46,441 198.50 220.89 206.71 171C 3 Round, eye of round (IM) 25 68,419 218.00 241.39 224.30 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 28 18,564 507.14 530.50 523.98 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 15 16,190 514.75 541.18 531.24 184 1 Loin, top butt, bnls, heavy 13 61,138 280.00 315.50 288.70 184 3 Loin, top butt, boneless 26 66,368 300.00 340.00 312.95 185A 4 Loin, bottom sirloin, flap 7 12,387 405.00 445.00 414.14 185B 1 Loin, ball-tip, bnls, heavy 12 21,003 221.00 240.00 229.91 185C 1 Loin, sirloin, tri-tip (IM) 4 13,356 255.00 273.00 258.54 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 27 40,530 865.00 912.28 876.88 191A 4 Loin, butt tender, trimmed 6 6,587 795.00 855.00 810.87 193 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 4 4,603 105.00 129.00 107.86 121D 4 Plate, Inside Skirt (IM) 27 81,883 344.00 380.00 351.25 121C 4 Plate, Outside Skirt (IM) 7 21,941 440.60 487.80 455.41 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 41 196,084 241.00 265.24 249.72

Pectoral Meat 29 84,213 235.13 260.00 243.24 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 48 367,136 156.00 178.00 168.40 Ground Beef 75% Ground Beef 81% 90 340,309 164.75 201.00 183.50 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 35 153,717 257.46 285.28 267.45 Ground Beef Chuck 80% 42 214,034 188.00 201.00 194.75 Ground Beef Round 85% 45 120,700 224.00 242.00 228.80 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% 0 0 Blended Ground Beef 81% 4 16,800 210.85 234.70 218.42 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 10 192,921 89.85 94.00 91.91 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.


American Apparel's Future
LIMITED-TIME OFFER SUBSCRIBE NOW

(enter your email)
(enter up to 5 email addresses, separated by commas)

Max 250 characters

 
blog comments powered by Disqus