Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 191.58 188.65 Change from prior day: 0.10 0.04 ------------------------------------------------------------------------------- Choice/Select spread: 2.93

Total Load Count (Cuts, Trimmings, Grids): 81 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 283.99 276.73 Primal Chuck 159.80 160.42 Primal Round 163.43 163.17 Primal Loin 261.19 250.16 Primal Brisket 132.80 132.50 Primal Short Plate 138.40 141.60 Primal Flank 110.15 106.83 -------------------------------------------------------------------------------- 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 32.05 loads 1,282,158 pounds Select Cuts 19.25 loads 769,913 pounds Trimmings 0.00 loads 0 pounds Ground Beef 29.59 load 1,183,479 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 14 27,598 517.00 554.80 529.37 112A 3 Rib, ribeye, bnls, light 10 18,894 574.11 614.00 594.68 112A 3 Rib, ribeye, bnls, heavy 22 52,124 570.78 616.50 589.51 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 6 35,386 190.00 207.50 192.32 114A 3 Chuck, shoulder clod, trmd 15 56,832 200.25 213.56 204.56 114D 3 Chuck, clod, top blade 6 9,121 267.08 298.00 277.82 114E 3 Chuck, clod, arm roast 4 10,277 245.00 260.80 247.87 114F 5 Chuck, clod tender (IM) 10 14,302 367.00 401.00 378.68 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 15 45,813 223.60 250.50 235.02 116B 1 Chuck, chuck tender (IM) 10 25,934 215.00 226.00 216.58

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 18 60,963 194.45 210.50 199.24 120A 3 Brisket, point/off, bnls 6 4,100 340.00 366.00 346.66 123A 3 Short Plate, short rib 13 19,858 418.00 486.00 443.87 130 4 Chuck, short rib 9 13,326 327.00 353.00 332.83 160 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 16 39,025 225.00 237.50 230.94 168 1 Round, top inside round 11 34,332 192.00 204.80 198.84 168 3 Round, top inside round 20 101,668 204.00 220.00 208.21 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 1,888 194.00 216.25 209.24 171B 3 Round, outside round 13 107,803 200.00 221.99 206.31 171C 3 Round, eye of round (IM) 13 16,228 230.00 242.00 234.08 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 13 39,437 510.00 550.00 530.55 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 3,835 495.00 510.80 508.50 180 3 Loin, strip, bnls, 0x1 9 53,693 531.84 580.00 544.70 184 1 Loin, top butt, bnls, heavy 6 5,702 299.80 323.00 307.54 184 3 Loin, top butt, boneless 17 68,600 315.00 336.00 323.69 185A 4 Loin, bottom sirloin, flap 16 24,283 402.00 441.00 413.58 185B 1 Loin, ball-tip, bnls, heavy 16 44,963 232.00 250.00 237.25 185C 1 Loin, sirloin, tri-tip (IM) 12 13,434 265.00 294.00 272.31 185D 4 Loin, tri-tip, pld (IM) 5 14,912 355.00 384.50 360.57 189A 4 Loin, tndrloin, trmd, heavy 17 44,471 864.78 948.00 881.04 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 5,994 416.48 445.00 428.39 ------------------------------------------------------------------------------- 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 1,311 531.00 540.04 532.07 112A 3 Rib, ribeye, bnls, light 4 3,349 590.00 614.00 593.05 112A 3 Rib, ribeye, bnls, heavy 10 9,004 580.00 600.04 588.10 113C 1 Chuck, semi-bnls, neck/off 4 24,484 203.00 210.00 207.12 114 1 Chuck, shoulder clod 6 85,756 190.00 197.00 190.77 114A 3 Chuck, shoulder clod, trmd 5 27,393 200.00 210.00 202.61 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 5 2,695 332.00 365.00 340.91 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 17 119,369 229.10 243.00 233.86 116B 1 Chuck, chuck tender (IM) 6 42,565 210.00 226.00 212.37

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 10 31,176 196.00 206.00 197.69 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 0 0 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 5 3,740 225.00 238.50 227.96 168 1 Round, top inside round 7 20,753 192.00 208.04 197.49 168 3 Round, top inside round 8 18,681 199.30 212.50 207.17 169 5 Round, top inside, denuded 5 18,518 237.55 251.50 239.92

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 9,826 194.00 215.00 201.69 171B 3 Round, outside round 12 128,984 199.88 215.04 206.73 171C 3 Round, eye of round (IM) 7 5,933 230.00 235.04 230.78 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 2,629 509.15 530.04 522.97 175 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 10 12,827 509.00 550.04 529.55 184 1 Loin, top butt, bnls, heavy 6 8,635 285.00 315.00 288.60 184 3 Loin, top butt, boneless 9 10,771 309.15 331.00 316.08 185A 4 Loin, bottom sirloin, flap 3 4,365 409.00 440.00 421.76 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 8 10,320 875.00 913.50 897.50 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 4,537 391.00 443.00 400.87 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 9 11,320 108.03 121.00 112.32 121D 4 Plate, Inside Skirt (IM) 12 33,572 356.00 380.00 366.89 121C 4 Plate, Outside Skirt (IM) 8 6,260 425.00 485.00 457.39 121E 6 Outside Skirt, pld (IM) 4 1,109 675.00 711.00 703.79

Cap, Wedge Meat & (IM) Lean 23 229,388 238.75 270.00 241.68

Pectoral Meat 12 15,812 240.00 270.00 252.29 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 107,518 157.00 175.18 169.73 Ground Beef 75% Ground Beef 81% 30 296,588 167.00 193.50 177.41 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 6 43,639 254.82 270.13 255.93 Ground Beef Chuck 80% 9 72,442 180.00 196.55 189.61 Ground Beef Round 85% 5 14,572 220.00 220.00 220.00 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% 0 0 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 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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