Bloomberg News

USDA Boxed Beef Cutout Closing Prices for April 19

April 19, 2013

April 19 (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: 190.10 183.63 Change from prior day: (0.69) (0.62) ------------------------------------------------------------------------------- Choice/Select spread: 6.47

Total Load Count (Cuts, Trimmings, Grids): 174 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 273.55 258.97 Primal Chuck 159.31 157.99 Primal Round 156.45 155.70 Primal Loin 268.25 247.16 Primal Brisket 131.57 133.02 Primal Short Plate 138.93 141.81 Primal Flank 108.36 106.06 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/18 88 56 9 34 187 190.79 184.25 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.40 184.14 -------------------------------------------------------------------------------- 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 93.64 loads 3,745,579 pounds Select Cuts 49.38 loads 1,975,112 pounds Trimmings 16.83 loads 673,223 pounds Ground Beef 14.36 load 574,323 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 24 203,035 500.00 536.00 505.58 112A 3 Rib, ribeye, bnls, light 11 12,299 555.00 600.64 577.89 112A 3 Rib, ribeye, bnls, heavy 34 144,110 540.00 596.89 552.53 113C 1 Chuck, semi-bnls, neck/off 11 21,627 198.00 225.00 203.69 114 1 Chuck, shoulder clod 12 86,018 185.00 200.25 193.49 114A 3 Chuck, shoulder clod, trmd 56 193,388 193.50 226.00 203.86 114D 3 Chuck, clod, top blade 9 12,833 270.12 295.50 280.55 114E 3 Chuck, clod, arm roast 4 11,278 229.00 245.00 232.00 114F 5 Chuck, clod tender (IM) 7 1,931 370.00 405.00 389.67 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 52 243,042 219.00 239.26 226.07 116B 1 Chuck, chuck tender (IM) 40 241,872 197.00 215.90 202.92

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 27 110,617 188.00 207.00 191.16 120A 3 Brisket, point/off, bnls 4 6,558 322.00 350.00 333.32 123A 3 Short Plate, short rib 21 26,737 405.00 492.00 451.19 130 4 Chuck, short rib 19 42,819 291.00 346.46 318.64 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 56 240,261 215.47 235.00 224.54 168 1 Round, top inside round 19 83,377 189.98 204.79 194.73 168 3 Round, top inside round 38 367,327 200.00 220.44 205.72 169 5 Round, top inside, denuded 21 66,368 228.00 244.79 236.83

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 6,221 185.00 201.00 189.46 171B 3 Round, outside round 43 319,126 181.00 206.00 191.21 171C 3 Round, eye of round (IM) 65 421,016 194.90 236.05 201.88 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 16 147,452 558.50 591.00 567.73 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 8 5,650 506.11 540.00 516.61 180 3 Loin, strip, bnls, 0x1 27 74,214 573.61 638.00 595.12 184 1 Loin, top butt, bnls, heavy 9 9,800 305.00 320.00 309.19 184 3 Loin, top butt, boneless 29 139,379 318.00 341.00 331.16 185A 4 Loin, bottom sirloin, flap 18 100,383 390.00 415.00 406.32 185B 1 Loin, ball-tip, bnls, heavy 20 54,963 233.50 248.00 238.93 185C 1 Loin, sirloin, tri-tip (IM) 7 8,767 273.00 294.26 288.66 185D 4 Loin, tri-tip, pld (IM) 3 4,846 388.00 407.00 388.93 189A 4 Loin, tndrloin, trmd, heavy 40 158,116 860.00 1046.00 868.51 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 12 18,735 399.00 430.00 408.20 ------------------------------------------------------------------------------- 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 12 231,759 475.00 500.48 475.28 112A 3 Rib, ribeye, bnls, light 6 39,105 500.00 534.00 503.72 112A 3 Rib, ribeye, bnls, heavy 29 111,210 499.01 566.80 508.11 113C 1 Chuck, semi-bnls, neck/off 4 7,438 206.50 210.00 209.40 114 1 Chuck, shoulder clod 8 18,631 185.00 212.05 189.51 114A 3 Chuck, shoulder clod, trmd 17 50,273 193.50 207.00 201.29 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 6 14,830 325.00 358.00 335.43 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 281,537 219.85 232.00 221.84 116B 1 Chuck, chuck tender (IM) 8 14,259 198.00 215.00 203.73

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 12 87,288 187.00 201.59 195.15 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 6 13,399 397.06 480.00 439.98 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless 3 6,915 194.00 210.00 194.76

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 9 36,806 220.00 238.00 225.58 168 1 Round, top inside round 12 57,546 185.00 204.79 190.39 168 3 Round, top inside round 22 92,846 195.00 215.00 199.43 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 3,059 187.59 201.00 194.99 171B 3 Round, outside round 16 103,476 189.00 202.80 191.11 171C 3 Round, eye of round (IM) 13 46,016 196.00 220.00 201.05 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 27,222 482.40 530.00 499.25 175 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 17 77,257 470.00 543.00 477.47 184 1 Loin, top butt, bnls, heavy 5 5,497 288.00 312.00 292.16 184 3 Loin, top butt, boneless 9 18,349 306.00 330.00 312.81 185A 4 Loin, bottom sirloin, flap 13 37,131 372.00 451.00 397.23 185B 1 Loin, ball-tip, bnls, heavy 12 131,496 225.00 239.51 233.52 185C 1 Loin, sirloin, tri-tip (IM) 9 25,263 250.00 278.00 265.83 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 30,756 830.00 991.00 855.85 191A 4 Loin, butt tender, trimmed 7 38,541 787.50 810.00 802.27 193 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 16 114,797 95.00 130.00 96.59 121D 4 Plate, Inside Skirt (IM) 19 65,125 344.75 380.00 355.28 121C 4 Plate, Outside Skirt (IM) 14 22,214 431.00 485.00 474.03 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 31 152,780 226.45 249.00 231.24

Pectoral Meat 22 56,567 225.00 257.80 230.84 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 22 167,680 155.00 182.73 170.38 Ground Beef 75% Ground Beef 81% 18 188,665 167.05 201.50 178.06 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 3 3,895 241.05 248.50 246.26 Ground Beef Chuck 80% 12 78,599 190.60 204.80 193.19 Ground Beef Round 85% 7 12,392 200.43 226.00 211.52 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% 3 32,812 177.00 214.00 202.31 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 24 673,223 93.82 104.00 96.62 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.


We Almost Lost the Nasdaq
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