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USDA Boxed Beef Cutout Closing Prices for April 9

April 09, 2013

April 9 (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: 191.41 187.02 Change from prior day: 0.46 0.56 ------------------------------------------------------------------------------- Choice/Select spread: 4.39

Total Load Count (Cuts, Trimmings, Grids): 132 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 279.74 267.36 Primal Chuck 161.02 160.48 Primal Round 161.24 160.70 Primal Loin 263.22 249.39 Primal Brisket 133.39 134.93 Primal Short Plate 138.37 141.43 Primal Flank 109.55 107.34 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/08 90 48 16 24 177 190.95 186.46 04/05 49 32 0 23 104 191.32 187.01 04/04 60 35 4 45 144 191.72 188.25 04/03 97 55 8 41 200 191.48 188.61 04/02 64 35 5 35 140 191.42 189.22 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.38 187.91 -------------------------------------------------------------------------------- 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 70.34 loads 2,813,703 pounds Select Cuts 31.07 loads 1,242,793 pounds Trimmings 1.73 loads 69,160 pounds Ground Beef 28.37 load 1,134,672 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 24 56,271 505.00 551.72 513.84 112A 3 Rib, ribeye, bnls, light 13 32,978 556.00 616.00 570.96 112A 3 Rib, ribeye, bnls, heavy 51 75,881 562.00 625.00 582.11 113C 1 Chuck, semi-bnls, neck/off 6 116,514 187.00 207.00 187.91 114 1 Chuck, shoulder clod 9 11,268 185.00 206.89 195.50 114A 3 Chuck, shoulder clod, trmd 39 112,390 199.00 223.00 206.20 114D 3 Chuck, clod, top blade 18 30,839 265.95 300.00 278.93 114E 3 Chuck, clod, arm roast 13 15,489 240.00 265.00 248.70 114F 5 Chuck, clod tender (IM) 11 9,312 369.00 383.70 371.02 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 64 332,923 223.00 249.89 230.16 116B 1 Chuck, chuck tender (IM) 31 80,019 205.00 230.00 211.57

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 41 180,982 189.00 212.20 196.52 120A 3 Brisket, point/off, bnls 14 7,670 330.00 360.75 338.30 123A 3 Short Plate, short rib 25 56,940 401.00 488.00 446.21 130 4 Chuck, short rib 20 37,719 327.00 345.00 337.88 160 1 Round, bone-in 5 10,128 196.50 231.50 222.21 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 175,961 225.00 240.89 227.90 168 1 Round, top inside round 25 78,419 190.00 208.28 197.59 168 3 Round, top inside round 24 160,914 200.33 215.00 210.11 169 5 Round, top inside, denuded 21 30,505 230.00 249.47 243.76

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 3,179 196.50 218.00 204.37 171B 3 Round, outside round 52 212,734 189.00 222.68 196.67 171C 3 Round, eye of round (IM) 56 85,078 218.00 256.60 229.74 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 58,515 518.00 560.00 523.19 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 8 7,388 510.00 541.00 521.10 180 3 Loin, strip, bnls, 0x1 36 84,286 535.00 602.00 542.24 184 1 Loin, top butt, bnls, heavy 11 13,283 305.00 325.00 310.87 184 3 Loin, top butt, boneless 20 43,372 319.00 343.50 331.11 185A 4 Loin, bottom sirloin, flap 23 79,439 406.00 441.00 412.04 185B 1 Loin, ball-tip, bnls, heavy 34 91,231 223.00 251.00 237.10 185C 1 Loin, sirloin, tri-tip (IM) 12 41,342 260.00 291.00 269.02 185D 4 Loin, tri-tip, pld (IM) 16 23,015 355.00 381.50 370.25 189A 4 Loin, tndrloin, trmd, heavy 27 45,191 880.00 1040.00 922.04 191A 4 Loin, butt tender, trimmed 7 10,834 915.50 936.00 916.99 193 4 Flank, flank steak (IM) 25 15,339 397.00 450.75 426.21 ------------------------------------------------------------------------------- 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 14 17,691 495.00 550.00 516.68 112A 3 Rib, ribeye, bnls, light 3 44,603 540.00 568.00 548.05 112A 3 Rib, ribeye, bnls, heavy 20 22,871 555.33 597.00 572.78 113C 1 Chuck, semi-bnls, neck/off 16 54,053 187.00 214.93 196.54 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 8 16,794 200.68 210.50 204.70 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 16 20,394 324.00 375.00 348.30 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 51,880 223.84 240.00 229.91 116B 1 Chuck, chuck tender (IM) 13 72,107 205.00 225.00 212.59

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 13 50,037 190.65 220.70 199.39 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 11 13,767 315.00 346.54 335.43 160 1 Round, bone-in 161 1 Round, boneless 4 3,269 203.75 211.92 206.58

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 54,507 222.00 255.00 230.22 168 1 Round, top inside round 8 14,870 195.79 213.89 197.32 168 3 Round, top inside round 16 62,750 200.63 222.00 211.81 169 5 Round, top inside, denuded 4 3,951 216.00 255.00 239.62

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 25 106,534 190.00 220.00 195.80 171C 3 Round, eye of round (IM) 15 24,045 219.33 242.00 225.51 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 24 39,343 480.00 536.50 504.05 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 24 76,895 500.00 537.28 513.75 184 1 Loin, top butt, bnls, heavy 8 9,995 279.17 307.00 288.48 184 3 Loin, top butt, boneless 23 34,813 290.00 341.11 315.63 185A 4 Loin, bottom sirloin, flap 4 14,785 387.57 417.00 395.36 185B 1 Loin, ball-tip, bnls, heavy 19 29,060 220.00 240.00 230.72 185C 1 Loin, sirloin, tri-tip (IM) 6 8,089 260.00 277.50 262.01 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 51,116 863.00 919.61 867.34 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 7,542 390.88 429.00 405.99 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 5 20,285 114.00 130.00 127.03 121D 4 Plate, Inside Skirt (IM) 22 58,405 353.25 393.00 357.99 121C 4 Plate, Outside Skirt (IM) 8 6,619 425.00 510.00 456.41 121E 6 Outside Skirt, pld (IM) 5 6,257 601.70 695.00 611.03

Cap, Wedge Meat & (IM) Lean 43 299,877 229.50 265.00 241.37

Pectoral Meat 23 59,706 235.00 255.00 242.96 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 43 319,736 149.98 185.50 167.67 Ground Beef 75% Ground Beef 81% 31 157,242 170.00 210.00 193.37 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 18 74,660 246.30 278.00 268.05 Ground Beef Chuck 80% 17 218,372 185.95 205.00 192.19 Ground Beef Round 85% 15 34,840 208.32 242.00 223.48 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% 11 26,685 196.30 223.10 205.06 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 0 0 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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