Bloomberg News

USDA Boxed Beef Cutout Closing Prices for April 18

April 18, 2013

April 18 (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: 190.79 184.25 Change from prior day: (0.54) (0.24) ------------------------------------------------------------------------------- Choice/Select spread: 6.54

Total Load Count (Cuts, Trimmings, Grids): 187 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 273.55 254.47 Primal Chuck 161.10 161.69 Primal Round 157.54 157.34 Primal Loin 267.87 245.95 Primal Brisket 132.33 132.46 Primal Short Plate 138.18 140.97 Primal Flank 108.71 106.43 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/17 124 71 6 38 238 191.33 184.49 04/16 83 68 13 28 192 190.45 183.93 04/15 77 41 0 16 134 189.89 183.91 04/12 59 28 9 29 125 189.52 184.14 04/11 74 69 8 62 212 190.15 183.99 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.27 184.09 -------------------------------------------------------------------------------- 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 87.70 loads 3,507,938 pounds Select Cuts 56.12 loads 2,244,979 pounds Trimmings 8.86 loads 354,555 pounds Ground Beef 33.92 load 1,356,662 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 21 32,817 490.00 534.50 506.89 112A 3 Rib, ribeye, bnls, light 21 50,901 539.00 585.00 560.74 112A 3 Rib, ribeye, bnls, heavy 60 130,080 539.00 608.00 569.08 113C 1 Chuck, semi-bnls, neck/off 3 3,968 203.00 205.00 203.57 114 1 Chuck, shoulder clod 19 104,454 185.00 200.00 191.79 114A 3 Chuck, shoulder clod, trmd 47 293,418 193.00 230.00 201.50 114D 3 Chuck, clod, top blade 11 54,321 270.26 306.00 280.55 114E 3 Chuck, clod, arm roast 9 19,692 228.00 245.00 234.94 114F 5 Chuck, clod tender (IM) 20 19,802 373.00 405.00 392.11 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 50 273,758 218.00 237.00 226.06 116B 1 Chuck, chuck tender (IM) 21 57,437 203.00 234.00 211.27

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 34 208,620 187.00 215.00 193.21 120A 3 Brisket, point/off, bnls 15 10,814 331.00 361.43 347.71 123A 3 Short Plate, short rib 14 23,722 395.00 454.00 437.53 130 4 Chuck, short rib 14 13,436 292.00 340.00 320.22 160 1 Round, bone-in 161 1 Round, boneless 4 11,025 199.00 210.00 201.30

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 50 126,509 217.00 243.00 226.51 168 1 Round, top inside round 32 100,112 189.80 217.98 193.56 168 3 Round, top inside round 37 425,905 198.20 217.89 200.24 169 5 Round, top inside, denuded 7 11,435 235.00 245.00 236.98

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 10,259 183.12 201.25 189.36 171B 3 Round, outside round 47 228,028 182.00 209.50 190.03 171C 3 Round, eye of round (IM) 52 282,107 199.80 237.10 207.31 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 11 10,245 556.43 569.50 562.99 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 12,605 482.00 514.00 488.54 180 3 Loin, strip, bnls, 0x1 29 57,692 560.00 628.00 606.11 184 1 Loin, top butt, bnls, heavy 9 8,023 300.00 328.00 308.26 184 3 Loin, top butt, boneless 37 202,434 315.00 344.00 328.61 185A 4 Loin, bottom sirloin, flap 33 73,197 375.00 451.50 406.45 185B 1 Loin, ball-tip, bnls, heavy 25 83,983 233.20 250.00 239.59 185C 1 Loin, sirloin, tri-tip (IM) 13 43,593 251.00 292.50 268.28 185D 4 Loin, tri-tip, pld (IM) 10 17,785 372.00 398.00 385.75 189A 4 Loin, tndrloin, trmd, heavy 40 162,241 850.00 924.00 866.69 191A 4 Loin, butt tender, trimmed 4 32,798 848.00 873.20 863.78 193 4 Flank, flank steak (IM) 18 43,778 380.00 435.00 399.29 ------------------------------------------------------------------------------- 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 10 17,834 472.35 501.47 481.83 112A 3 Rib, ribeye, bnls, light 15 27,180 490.00 554.50 506.35 112A 3 Rib, ribeye, bnls, heavy 17 72,681 492.47 544.50 503.04 113C 1 Chuck, semi-bnls, neck/off 4 7,248 198.00 211.00 208.53 114 1 Chuck, shoulder clod 13 113,528 185.00 193.00 189.74 114A 3 Chuck, shoulder clod, trmd 10 26,607 193.00 213.00 198.91 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 6 15,058 325.00 370.50 359.82 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 207,285 219.00 245.00 223.19 116B 1 Chuck, chuck tender (IM) 8 39,712 203.00 226.00 206.43

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 17 131,867 190.85 200.00 195.27 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 130 4 Chuck, short rib 9 38,162 292.00 331.00 300.81 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 109,288 213.00 233.50 220.52 168 1 Round, top inside round 10 51,384 190.00 201.00 193.09 168 3 Round, top inside round 20 275,524 195.00 217.98 201.45 169 5 Round, top inside, denuded 5 7,603 235.00 244.82 236.31

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 3,056 180.90 207.00 203.01 171B 3 Round, outside round 18 42,166 185.00 210.98 191.30 171C 3 Round, eye of round (IM) 13 60,470 200.00 219.00 206.05 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 26,782 485.00 541.00 506.94 175 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 16 51,552 461.00 528.00 495.39 184 1 Loin, top butt, bnls, heavy 0 0 184 3 Loin, top butt, boneless 10 22,077 290.00 330.00 299.15 185A 4 Loin, bottom sirloin, flap 12 240,193 375.00 446.00 391.02 185B 1 Loin, ball-tip, bnls, heavy 13 44,382 225.00 242.50 236.38 185C 1 Loin, sirloin, tri-tip (IM) 13 114,226 245.00 275.50 260.26 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 15 20,589 830.00 995.50 851.05 191A 4 Loin, butt tender, trimmed 6 2,745 795.00 873.00 809.11 193 4 Flank, flank steak (IM) 10 29,110 375.00 409.00 384.38 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 19,536 100.00 118.49 105.50 121D 4 Plate, Inside Skirt (IM) 40 178,606 346.00 380.00 351.90 121C 4 Plate, Outside Skirt (IM) 18 26,013 394.00 490.00 430.36 121E 6 Outside Skirt, pld (IM) 6 15,784 550.00 695.00 604.78

Cap, Wedge Meat & (IM) Lean 48 170,220 228.00 259.00 234.23

Pectoral Meat 21 85,647 223.00 254.22 228.36 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 26 134,934 160.00 193.00 175.34 Ground Beef 75% Ground Beef 81% 31 349,860 167.05 211.00 181.58 Ground Beef 85% Ground Beef 90% Ground Beef 93% 11 78,057 226.00 250.19 236.19 Ground Beef Chuck 80% 31 517,096 173.50 220.00 203.37 Ground Beef Round 85% 8 28,369 210.00 226.00 218.59 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 1,080 199.00 215.05 205.76 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 15 337,055 97.16 103.00 99.14 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.


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