Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 191.09 186.83 Change from prior day: 0.14 0.37 ------------------------------------------------------------------------------- Choice/Select spread: 4.26

Total Load Count (Cuts, Trimmings, Grids): 69 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 277.70 264.76 Primal Chuck 161.52 160.00 Primal Round 161.01 160.69 Primal Loin 262.43 250.63 Primal Brisket 133.19 134.67 Primal Short Plate 138.39 141.33 Primal Flank 109.29 107.43 -------------------------------------------------------------------------------- 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 36.01 loads 1,440,312 pounds Select Cuts 15.21 loads 608,401 pounds Trimmings 1.73 loads 69,160 pounds Ground Beef 15.56 load 622,571 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 52,761 505.00 547.00 512.59 112A 3 Rib, ribeye, bnls, light 5 23,433 556.00 581.00 562.77 112A 3 Rib, ribeye, bnls, heavy 37 48,313 575.00 625.00 580.19 113C 1 Chuck, semi-bnls, neck/off 6 116,514 187.00 207.00 187.91 114 1 Chuck, shoulder clod 7 8,738 185.00 206.65 195.21 114A 3 Chuck, shoulder clod, trmd 17 36,016 199.00 223.00 208.61 114D 3 Chuck, clod, top blade 9 18,769 279.50 300.00 281.62 114E 3 Chuck, clod, arm roast 6 7,858 240.00 265.00 249.60 114F 5 Chuck, clod tender (IM) 5 2,983 370.00 370.02 370.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 38 159,097 223.00 248.11 231.29 116B 1 Chuck, chuck tender (IM) 14 20,381 214.20 227.00 219.94

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 31 97,750 192.00 212.20 195.19 120A 3 Brisket, point/off, bnls 9 6,775 330.00 360.75 338.71 123A 3 Short Plate, short rib 17 27,305 415.00 487.00 445.00 130 4 Chuck, short rib 11 24,834 331.00 345.00 337.36 160 1 Round, bone-in 4 8,172 196.50 231.50 220.11 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 27 87,994 225.00 236.00 228.03 168 1 Round, top inside round 14 39,678 190.00 207.99 193.63 168 3 Round, top inside round 7 45,638 200.33 215.00 212.30 169 5 Round, top inside, denuded 9 6,412 230.00 249.47 240.06

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 34 116,889 189.00 222.68 196.18 171C 3 Round, eye of round (IM) 24 33,434 220.00 237.00 226.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 21 54,445 518.00 560.00 521.90 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 2,179 510.00 514.99 510.40 180 3 Loin, strip, bnls, 0x1 29 75,832 535.00 602.00 538.95 184 1 Loin, top butt, bnls, heavy 8 10,403 305.00 325.00 308.37 184 3 Loin, top butt, boneless 12 30,425 319.00 342.64 329.96 185A 4 Loin, bottom sirloin, flap 15 53,493 406.00 434.75 410.60 185B 1 Loin, ball-tip, bnls, heavy 22 73,965 232.00 251.00 238.28 185C 1 Loin, sirloin, tri-tip (IM) 9 9,338 260.00 291.00 269.94 185D 4 Loin, tri-tip, pld (IM) 12 6,298 355.00 381.50 360.81 189A 4 Loin, tndrloin, trmd, heavy 19 35,262 880.00 1040.00 912.80 191A 4 Loin, butt tender, trimmed 5 1,609 919.00 936.00 923.88 193 4 Flank, flank steak (IM) 20 11,806 397.00 450.75 421.17 ------------------------------------------------------------------------------- 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 2,612 539.00 550.00 544.07 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 13 10,889 555.33 597.00 576.14 113C 1 Chuck, semi-bnls, neck/off 7 38,895 187.00 214.93 194.99 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 3 10,895 201.00 208.00 206.07 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 12,115 325.00 341.95 338.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 11 17,912 225.00 240.00 232.70 116B 1 Chuck, chuck tender (IM) 9 57,923 209.37 225.00 212.89

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 7 24,076 195.81 205.00 198.38 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 4,560 315.00 345.92 326.43 160 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 10 25,826 222.00 232.50 230.01 168 1 Round, top inside round 168 3 Round, top inside round 6 44,185 200.63 214.65 212.49 169 5 Round, top inside, denuded

3 Round, top inside, side off 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 11 84,828 190.00 210.00 195.62 171C 3 Round, eye of round (IM) 8 11,314 219.33 235.90 225.77 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 18,389 514.00 536.50 521.66 175 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 12 45,903 503.00 535.30 509.11 184 1 Loin, top butt, bnls, heavy 4 7,068 279.17 307.00 285.78 184 3 Loin, top butt, boneless 8 18,493 305.00 341.11 321.58 185A 4 Loin, bottom sirloin, flap 3 6,994 398.00 417.00 404.04 185B 1 Loin, ball-tip, bnls, heavy 4 3,436 230.80 240.00 238.12 185C 1 Loin, sirloin, tri-tip (IM) 3 7,067 260.00 260.12 260.00 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 5 6,700 870.00 890.00 873.75 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 3 16,648 114.00 129.46 128.80 121D 4 Plate, Inside Skirt (IM) 16 25,744 354.00 393.00 358.81 121C 4 Plate, Outside Skirt (IM) 8 6,619 425.00 510.00 456.41 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 13 83,005 235.00 261.39 242.10

Pectoral Meat 5 5,537 239.93 250.00 243.71 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 6 63,372 149.98 182.00 160.16 Ground Beef 75% Ground Beef 81% 12 96,218 170.00 210.00 196.29 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 6 59,690 246.30 278.00 268.54 Ground Beef Chuck 80% 8 128,745 190.00 205.00 192.60 Ground Beef Round 85% 3 7,461 215.91 232.00 223.65 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 6 15,045 196.51 221.63 207.92 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% 0 0 -------------------------------------------------------------------------------- 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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