Bloomberg News

USDA Boxed Beef Cutout Midday Prices for April 22

April 22, 2013

April 22 (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: 190.84 183.32 Change from prior day: 0.74 (0.31) ------------------------------------------------------------------------------- Choice/Select spread: 7.52

Total Load Count (Cuts, Trimmings, Grids): 99 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 275.60 261.14 Primal Chuck 160.44 156.27 Primal Round 157.51 156.17 Primal Loin 268.61 247.20 Primal Brisket 131.02 131.74 Primal Short Plate 137.26 140.18 Primal Flank 108.40 106.58 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/19 94 49 17 14 174 190.10 183.63 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 190.51 184.04 -------------------------------------------------------------------------------- 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 43.24 loads 1,729,423 pounds Select Cuts 30.77 loads 1,230,801 pounds Trimmings 6.96 loads 278,231 pounds Ground Beef 18.42 load 736,793 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 19 99,227 503.00 538.58 516.40 112A 3 Rib, ribeye, bnls, light 23 42,222 555.00 593.50 572.59 112A 3 Rib, ribeye, bnls, heavy 35 196,166 547.00 584.99 558.88 113C 1 Chuck, semi-bnls, neck/off 4 5,155 180.00 210.00 199.91 114 1 Chuck, shoulder clod 5 21,893 191.00 199.52 193.47 114A 3 Chuck, shoulder clod, trmd 19 100,965 200.00 212.00 204.43 114D 3 Chuck, clod, top blade 5 19,860 243.00 286.00 266.88 114E 3 Chuck, clod, arm roast 4 6,062 230.00 256.82 239.03 114F 5 Chuck, clod tender (IM) 8 9,475 375.00 405.00 388.16 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 25 72,422 208.19 238.00 227.16 116B 1 Chuck, chuck tender (IM) 11 17,683 198.00 226.00 211.78

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 56,839 186.00 200.00 193.92 120A 3 Brisket, point/off, bnls 7 2,448 336.00 361.64 346.45 123A 3 Short Plate, short rib 15 19,844 401.00 489.00 450.49 130 4 Chuck, short rib 16 29,953 288.00 350.00 315.44 160 1 Round, bone-in 4 5,792 197.00 220.11 206.00 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 25 122,939 210.00 231.00 220.30 168 1 Round, top inside round 18 82,215 185.00 212.00 193.04 168 3 Round, top inside round 14 104,237 198.00 217.00 206.12 169 5 Round, top inside, denuded 11 46,203 233.00 242.00 237.02

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 0 0 171B 3 Round, outside round 15 51,658 188.92 200.00 192.50 171C 3 Round, eye of round (IM) 19 69,732 196.00 215.00 204.33 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 49,636 556.00 595.50 565.23 175 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 15 65,529 568.00 641.82 586.31 184 1 Loin, top butt, bnls, heavy 6 5,900 308.49 331.00 313.07 184 3 Loin, top butt, boneless 13 91,672 313.00 341.82 325.23 185A 4 Loin, bottom sirloin, flap 15 82,044 372.00 419.00 405.89 185B 1 Loin, ball-tip, bnls, heavy 10 17,269 223.59 246.00 238.06 185C 1 Loin, sirloin, tri-tip (IM) 6 3,434 276.75 315.00 282.90 185D 4 Loin, tri-tip, pld (IM) 4 9,197 375.45 393.98 383.65 189A 4 Loin, tndrloin, trmd, heavy 18 43,070 850.00 1025.50 911.39 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 7 10,849 381.00 410.00 396.73 ------------------------------------------------------------------------------- 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 42,422 454.40 495.00 470.38 112A 3 Rib, ribeye, bnls, light 9 28,998 485.00 582.00 525.10 112A 3 Rib, ribeye, bnls, heavy 22 66,747 485.00 585.00 510.89 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 5 28,445 183.25 202.00 195.06 114A 3 Chuck, shoulder clod, trmd 9 141,552 200.00 206.00 200.54 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 7 17,351 325.00 331.00 330.93 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 82,156 216.59 231.00 221.96 116B 1 Chuck, chuck tender (IM) 9 22,800 198.00 226.00 204.86

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 4 15,448 180.00 211.00 183.84 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 0 0 130 4 Chuck, short rib 4 14,701 299.00 320.50 318.50 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 10 21,016 210.74 230.00 218.40 168 1 Round, top inside round 9 28,310 185.00 200.00 191.37 168 3 Round, top inside round 11 52,593 191.84 211.00 196.67 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 10 191,442 189.95 194.50 190.32 171C 3 Round, eye of round (IM) 13 27,540 200.00 215.00 204.64 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 8 20,932 489.40 525.00 510.43 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 6 64,790 470.00 505.00 479.38 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 4 7,541 310.00 325.00 315.62 185A 4 Loin, bottom sirloin, flap 0 0 185B 1 Loin, ball-tip, bnls, heavy 3 3,374 210.00 235.00 224.71 185C 1 Loin, sirloin, tri-tip (IM) 3 1,330 248.00 296.00 278.95 185D 4 Loin, tri-tip, pld (IM) 0 0 189A 4 Loin, tndrloin, trmd, heavy 11 32,194 825.00 908.00 838.33 191A 4 Loin, butt tender, trimmed 0 0 193 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 12 39,432 101.00 129.62 126.02 121D 4 Plate, Inside Skirt (IM) 20 66,373 335.00 376.00 349.07 121C 4 Plate, Outside Skirt (IM) 24 80,542 375.00 476.00 420.55 121E 6 Outside Skirt, pld (IM) 4 3,215 675.00 711.00 689.73

Cap, Wedge Meat & (IM) Lean 30 156,153 225.00 244.66 229.17

Pectoral Meat 9 20,074 222.00 254.37 229.44 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 8 115,506 159.40 178.00 166.18 Ground Beef 75% Ground Beef 81% 24 325,175 167.20 198.66 171.60 Ground Beef 85% Ground Beef 90% Ground Beef 93% 0 0 Ground Beef Chuck 80% 12 203,892 186.83 216.00 199.67 Ground Beef Round 85% 6 11,111 223.00 243.00 239.86 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% 0 0 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% 0 0 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 11 278,231 94.35 106.50 98.34 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.


Toyota's Hydrogen Man
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus