Bloomberg News

USDA Boxed Beef Cutout Midday Prices for April 11

April 11, 2013

April 11 (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: 190.28 184.12 Change from prior day: (0.67) (1.45) ------------------------------------------------------------------------------- Choice/Select spread: 6.16

Total Load Count (Cuts, Trimmings, Grids): 141 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 272.75 261.26 Primal Chuck 159.17 157.36 Primal Round 161.54 160.52 Primal Loin 264.25 244.78 Primal Brisket 133.63 131.99 Primal Short Plate 137.00 140.02 Primal Flank 109.71 106.66 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/10 80 65 6 40 192 190.95 185.57 04/09 70 31 2 28 132 191.41 187.02 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 191.27 186.86 -------------------------------------------------------------------------------- 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 49.74 loads 1,989,475 pounds Select Cuts 45.61 loads 1,824,262 pounds Trimmings 0.00 loads 0 pounds Ground Beef 45.45 load 1,817,814 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 6 4,342 515.00 541.00 523.46 112A 3 Rib, ribeye, bnls, light 13 54,635 548.00 596.00 554.28 112A 3 Rib, ribeye, bnls, heavy 48 273,818 540.94 621.00 566.73 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 20,232 191.00 203.00 194.15 114A 3 Chuck, shoulder clod, trmd 23 85,749 199.77 228.00 204.49 114D 3 Chuck, clod, top blade 3 3,703 268.33 280.00 276.51 114E 3 Chuck, clod, arm roast 3 2,320 241.01 255.00 248.77 114F 5 Chuck, clod tender (IM) 8 6,046 370.00 401.00 375.99 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 32 97,003 224.00 238.21 230.34 116B 1 Chuck, chuck tender (IM) 22 58,822 206.00 225.50 208.60

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 217,568 192.75 206.50 197.19 120A 3 Brisket, point/off, bnls 9 10,011 330.00 354.50 340.49 123A 3 Short Plate, short rib 20 20,569 401.00 484.50 442.44 130 4 Chuck, short rib 8 9,297 330.00 343.65 331.82 160 1 Round, bone-in 161 1 Round, boneless 3 14,918 205.00 210.00 205.33

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 111,518 222.00 239.70 227.64 168 1 Round, top inside round 14 38,862 189.11 208.50 197.86 168 3 Round, top inside round 16 40,335 201.00 215.00 210.24 169 5 Round, top inside, denuded 11 15,936 238.00 247.00 243.24

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,822 200.50 206.00 201.22 171B 3 Round, outside round 26 106,072 191.18 219.50 198.94 171C 3 Round, eye of round (IM) 19 50,125 219.00 240.00 228.12 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 9 9,753 540.00 570.00 557.25 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 7,971 462.00 511.25 493.45 180 3 Loin, strip, bnls, 0x1 18 106,430 543.00 609.50 560.19 184 1 Loin, top butt, bnls, heavy 9 12,382 305.00 324.00 310.61 184 3 Loin, top butt, boneless 22 50,904 310.00 340.00 324.70 185A 4 Loin, bottom sirloin, flap 18 64,599 400.00 445.00 412.86 185B 1 Loin, ball-tip, bnls, heavy 15 36,415 230.00 245.00 238.53 185C 1 Loin, sirloin, tri-tip (IM) 11 17,297 260.00 295.00 271.22 185D 4 Loin, tri-tip, pld (IM) 8 18,238 355.00 391.00 369.50 189A 4 Loin, tndrloin, trmd, heavy 23 57,420 876.00 952.00 893.12 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 7,937 420.00 445.00 423.89 ------------------------------------------------------------------------------- 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 5 9,030 510.00 539.01 520.46 112A 3 Rib, ribeye, bnls, light 5 48,060 520.00 555.00 525.18 112A 3 Rib, ribeye, bnls, heavy 20 86,115 510.47 604.00 534.59 113C 1 Chuck, semi-bnls, neck/off 7 12,602 201.00 210.00 205.34 114 1 Chuck, shoulder clod 4 7,099 191.00 215.00 193.21 114A 3 Chuck, shoulder clod, trmd 4 4,490 205.00 214.00 207.04 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 3 4,200 364.88 375.00 374.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 23 136,937 223.42 247.60 226.79 116B 1 Chuck, chuck tender (IM) 4 3,105 215.00 219.00 215.08

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 10 44,258 194.47 206.50 197.09 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 5 8,393 320.00 338.00 325.51 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 10 30,611 224.74 239.00 227.11 168 1 Round, top inside round 15 51,756 189.00 209.50 196.10 168 3 Round, top inside round 8 10,110 200.00 214.00 211.65 169 5 Round, top inside, denuded 6 9,929 230.00 246.50 238.53

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 4,196 215.00 215.00 215.00 171B 3 Round, outside round 9 22,902 195.00 204.73 199.48 171C 3 Round, eye of round (IM) 10 34,175 217.00 229.50 220.76 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 8,817 520.00 539.50 529.55 175 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 26,692 495.00 521.00 499.78 184 1 Loin, top butt, bnls, heavy 4 4,556 290.00 315.00 295.91 184 3 Loin, top butt, boneless 11 182,593 311.00 320.50 311.54 185A 4 Loin, bottom sirloin, flap 4 12,919 395.00 420.00 404.96 185B 1 Loin, ball-tip, bnls, heavy 8 64,352 227.39 240.00 231.52 185C 1 Loin, sirloin, tri-tip (IM) 6 37,435 253.00 270.00 259.66 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 14,933 846.78 919.00 868.43 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 3 19,979 384.80 399.43 389.62 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 46,786 100.00 121.00 101.95 121D 4 Plate, Inside Skirt (IM) 16 89,982 350.00 380.00 359.73 121C 4 Plate, Outside Skirt (IM) 5 18,133 404.74 485.00 430.64 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 46 871,559 229.67 265.00 230.28

Pectoral Meat 12 67,137 233.39 265.68 236.81 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 17 99,080 162.00 170.75 166.39 Ground Beef 75% Ground Beef 81% 35 696,859 163.50 195.00 166.64 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 6 16,543 255.00 263.50 255.81 Ground Beef Chuck 80% 22 217,364 175.00 205.00 189.42 Ground Beef Round 85% 8 49,611 210.00 229.00 220.11 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% 3 34,900 199.30 214.00 213.75 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.


Burger King's Young Buns
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