Bloomberg News

USDA Boxed Beef Cutout Closing Prices for April 4

April 04, 2013

April 4 (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: 191.72 188.25 Change from prior day: 0.24 (0.36) ------------------------------------------------------------------------------- Choice/Select spread: 3.46

Total Load Count (Cuts, Trimmings, Grids): 144 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 282.22 275.34 Primal Chuck 160.91 160.10 Primal Round 163.25 163.09 Primal Loin 261.40 249.60 Primal Brisket 132.90 132.66 Primal Short Plate 138.20 141.29 Primal Flank 110.51 106.93 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/03 97 55 8 41 200 191.48 188.61 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.31 188.67 -------------------------------------------------------------------------------- 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 59.87 loads 2,394,883 pounds Select Cuts 35.22 loads 1,408,702 pounds Trimmings 3.89 loads 155,797 pounds Ground Beef 45.35 load 1,813,912 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 20 34,146 517.00 554.80 532.36 112A 3 Rib, ribeye, bnls, light 14 24,603 574.11 617.00 595.25 112A 3 Rib, ribeye, bnls, heavy 42 113,291 570.78 616.50 594.72 113C 1 Chuck, semi-bnls, neck/off 4 2,631 195.00 210.00 205.69 114 1 Chuck, shoulder clod 10 42,519 190.00 207.50 192.97 114A 3 Chuck, shoulder clod, trmd 33 200,384 198.00 213.56 204.05 114D 3 Chuck, clod, top blade 7 10,324 267.08 298.00 278.42 114E 3 Chuck, clod, arm roast 9 45,953 240.00 276.00 249.68 114F 5 Chuck, clod tender (IM) 15 17,811 363.00 401.00 378.19 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 89,312 223.60 250.50 233.25 116B 1 Chuck, chuck tender (IM) 21 52,392 212.00 230.50 218.76

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 102,360 193.04 210.50 197.54 120A 3 Brisket, point/off, bnls 13 15,946 340.00 366.00 346.41 123A 3 Short Plate, short rib 25 45,126 402.00 486.00 431.68 130 4 Chuck, short rib 22 44,688 325.00 364.00 333.42 160 1 Round, bone-in 161 1 Round, boneless 4 12,306 201.00 213.00 201.37

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 36 93,413 224.69 238.50 230.54 168 1 Round, top inside round 18 59,540 192.00 204.80 200.15 168 3 Round, top inside round 33 151,773 197.00 220.00 206.95 169 5 Round, top inside, denuded 4 2,373 240.00 246.00 240.65

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 5,670 194.00 216.25 203.38 171B 3 Round, outside round 28 196,257 197.00 221.99 204.21 171C 3 Round, eye of round (IM) 34 76,854 220.00 250.00 232.26 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 52,512 510.00 550.00 526.91 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 6 4,663 495.00 534.00 513.03 180 3 Loin, strip, bnls, 0x1 22 112,013 529.00 580.00 548.97 184 1 Loin, top butt, bnls, heavy 6 5,702 299.80 323.00 307.54 184 3 Loin, top butt, boneless 35 115,876 314.00 343.50 324.37 185A 4 Loin, bottom sirloin, flap 26 65,366 398.75 441.00 412.52 185B 1 Loin, ball-tip, bnls, heavy 19 47,763 226.50 250.00 236.81 185C 1 Loin, sirloin, tri-tip (IM) 15 16,761 264.00 294.00 272.21 185D 4 Loin, tri-tip, pld (IM) 6 18,882 355.00 384.50 360.45 189A 4 Loin, tndrloin, trmd, heavy 36 76,843 864.78 1036.00 900.64 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 15 18,708 416.48 445.00 425.68 ------------------------------------------------------------------------------- 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 7 10,104 531.00 551.74 546.63 112A 3 Rib, ribeye, bnls, light 5 12,599 582.00 614.00 584.94 112A 3 Rib, ribeye, bnls, heavy 17 18,150 580.00 610.94 590.19 113C 1 Chuck, semi-bnls, neck/off 5 37,024 203.00 212.00 208.77 114 1 Chuck, shoulder clod 11 151,590 190.00 203.00 192.41 114A 3 Chuck, shoulder clod, trmd 16 88,225 197.00 212.00 201.71 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 18,191 328.00 365.00 336.25 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 158,070 229.10 243.00 234.29 116B 1 Chuck, chuck tender (IM) 11 70,251 210.00 229.59 214.53

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 14 38,370 193.00 210.50 197.38 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 3,796 435.00 454.00 444.27 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 19,055 224.00 238.50 225.59 168 1 Round, top inside round 9 23,401 185.00 213.50 197.20 168 3 Round, top inside round 14 66,137 199.30 222.00 209.78 169 5 Round, top inside, denuded 8 29,697 237.55 251.50 240.08

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 19,955 192.52 215.00 197.04 171B 3 Round, outside round 21 173,643 196.00 215.04 205.16 171C 3 Round, eye of round (IM) 11 30,209 223.85 240.00 228.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 67,435 491.00 551.00 510.31 175 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 35,425 500.00 550.04 512.35 184 1 Loin, top butt, bnls, heavy 8 12,158 285.00 315.00 289.06 184 3 Loin, top butt, boneless 14 31,499 305.00 331.00 310.40 185A 4 Loin, bottom sirloin, flap 3 4,365 409.00 440.00 421.76 185B 1 Loin, ball-tip, bnls, heavy 3 16,985 235.00 240.00 236.56 185C 1 Loin, sirloin, tri-tip (IM) 5 10,880 247.00 276.00 250.99 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 42,839 853.85 913.50 871.00 191A 4 Loin, butt tender, trimmed 3 17,122 795.00 839.70 835.83 193 4 Flank, flank steak (IM) 8 18,688 391.00 443.00 397.56 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 14 15,608 106.71 130.00 113.48 121D 4 Plate, Inside Skirt (IM) 20 55,618 356.00 381.00 365.66 121C 4 Plate, Outside Skirt (IM) 16 23,694 400.00 490.00 432.70 121E 6 Outside Skirt, pld (IM) 6 5,291 575.00 711.00 602.23

Cap, Wedge Meat & (IM) Lean 25 246,126 238.75 270.00 241.95

Pectoral Meat 18 20,587 236.00 270.00 251.22 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 31 212,349 157.00 196.00 170.95 Ground Beef 75% Ground Beef 81% 42 526,978 167.00 198.90 176.57 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 10 53,046 254.82 270.13 255.80 Ground Beef Chuck 80% 21 285,469 180.00 204.00 199.34 Ground Beef Round 85% 7 25,214 220.00 224.05 221.71 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% 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 7 155,797 92.00 98.50 95.79 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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