Bloomberg News

USDA Boxed Beef Cutout Closing Prices for May 1 (Table)

May 01, 2013

May 1 (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: 199.49 189.83 Change from prior day: 3.10 1.79 ------------------------------------------------------------------------------- Choice/Select spread: 9.65

Total Load Count (Cuts, Trimmings, Grids): 173 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 289.85 265.05 Primal Chuck 163.17 162.06 Primal Round 162.45 161.98 Primal Loin 290.68 259.50 Primal Brisket 133.51 133.80 Primal Short Plate 140.76 143.60 Primal Flank 110.56 109.63 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 04/30 61 63 6 30 160 196.39 188.04 04/29 60 38 8 27 134 194.79 186.22 04/26 62 35 14 35 145 192.89 184.43 04/25 101 54 0 24 180 191.54 184.50 04/24 103 45 11 50 209 191.54 184.81 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 193.43 185.60 -------------------------------------------------------------------------------- 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 76.23 loads 3,049,053 pounds Select Cuts 52.69 loads 2,107,603 pounds Trimmings 7.87 loads 314,838 pounds Ground Beef 35.95 load 1,437,990 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 59 91,977 529.60 580.00 548.25 112A 3 Rib, ribeye, bnls, light 17 20,868 609.00 670.00 646.37 112A 3 Rib, ribeye, bnls, heavy 85 91,441 575.00 646.00 619.20 113C 1 Chuck, semi-bnls, neck/off 18 37,268 187.00 215.57 206.71 114 1 Chuck, shoulder clod 10 27,651 191.16 204.00 197.80 114A 3 Chuck, shoulder clod, trmd 72 177,368 199.00 230.00 211.27 114D 3 Chuck, clod, top blade 10 9,854 285.00 335.00 292.22 114E 3 Chuck, clod, arm roast 5 13,875 240.00 245.34 244.42 114F 5 Chuck, clod tender (IM) 21 12,746 375.59 408.50 392.74 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 111 242,508 219.75 237.00 230.81 116B 1 Chuck, chuck tender (IM) 73 104,167 201.00 220.00 206.74

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 101 239,837 190.00 216.00 195.89 120A 3 Brisket, point/off, bnls 17 12,736 337.00 361.15 347.57 123A 3 Short Plate, short rib 43 68,811 389.00 491.00 429.72 130 4 Chuck, short rib 55 88,249 300.00 345.00 313.61 160 1 Round, bone-in 4 11,956 197.00 220.00 200.48 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 112 209,529 222.68 250.00 229.15 168 1 Round, top inside round 88 140,214 189.00 213.00 201.08 168 3 Round, top inside round 35 164,671 194.00 219.00 212.11 169 5 Round, top inside, denuded 24 49,059 240.00 251.15 241.28

3 Round, top inside, side off 170 1 Round, bottom gooseneck 9 13,826 185.22 205.00 192.24 171B 3 Round, outside round 73 175,049 196.49 224.60 203.01 171C 3 Round, eye of round (IM) 91 123,262 207.00 221.00 211.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 32 24,468 644.50 660.00 652.88 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 12 8,883 623.00 629.00 623.49 180 3 Loin, strip, bnls, 0x1 63 68,116 657.00 723.00 687.75 184 1 Loin, top butt, bnls, heavy 29 24,816 310.00 337.28 323.64 184 3 Loin, top butt, boneless 83 163,358 328.00 361.00 346.41 185A 4 Loin, bottom sirloin, flap 58 59,050 424.00 475.00 449.69 185B 1 Loin, ball-tip, bnls, heavy 44 105,655 240.25 262.00 257.41 185C 1 Loin, sirloin, tri-tip (IM) 14 13,104 292.00 333.00 316.00 185D 4 Loin, tri-tip, pld (IM) 35 23,763 376.00 423.00 408.82 189A 4 Loin, tndrloin, trmd, heavy 86 91,392 870.00 1022.00 918.08 191A 4 Loin, butt tender, trimmed 3 4,492 875.60 950.00 885.41 193 4 Flank, flank steak (IM) 19 20,321 404.00 445.00 420.41 ------------------------------------------------------------------------------- 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 25 31,858 482.14 521.28 499.42 112A 3 Rib, ribeye, bnls, light 15 48,123 527.00 575.00 543.99 112A 3 Rib, ribeye, bnls, heavy 48 117,432 515.47 570.00 551.47 113C 1 Chuck, semi-bnls, neck/off 15 35,811 204.00 213.00 208.50 114 1 Chuck, shoulder clod 18 31,656 190.00 211.27 202.64 114A 3 Chuck, shoulder clod, trmd 17 32,372 206.00 216.00 212.07 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 5,572 379.00 390.00 388.32 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 44 134,227 220.00 250.00 231.31 116B 1 Chuck, chuck tender (IM) 29 33,387 203.00 215.00 206.32

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 28 164,155 193.00 216.90 196.40 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 9 31,952 375.00 475.00 396.46 130 4 Chuck, short rib 17 28,432 299.50 320.00 310.69 160 1 Round, bone-in 161 1 Round, boneless 6 6,267 205.00 210.00 207.81

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 42 134,851 222.00 250.00 226.08 168 1 Round, top inside round 32 60,202 194.75 221.27 202.16 168 3 Round, top inside round 28 153,964 203.45 215.45 210.67 169 5 Round, top inside, denuded 11 12,580 235.00 248.00 241.99

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 4,932 185.72 198.00 193.58 171B 3 Round, outside round 27 58,440 190.00 210.50 201.61 171C 3 Round, eye of round (IM) 27 54,865 194.00 217.00 210.61 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 36 46,778 530.21 560.00 546.64 175 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 43 86,955 500.43 580.00 560.37 184 1 Loin, top butt, bnls, heavy 28 46,953 285.00 306.50 296.18 184 3 Loin, top butt, boneless 41 76,712 304.08 335.00 313.52 185A 4 Loin, bottom sirloin, flap 17 72,634 410.00 475.00 445.56 185B 1 Loin, ball-tip, bnls, heavy 24 180,208 226.34 259.00 242.46 185C 1 Loin, sirloin, tri-tip (IM) 10 21,351 270.59 280.00 277.70 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 26 50,894 864.40 885.60 871.05 191A 4 Loin, butt tender, trimmed 9 6,892 830.00 855.00 847.21 193 4 Flank, flank steak (IM) 10 19,901 395.50 460.00 415.14 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 12 44,294 100.00 130.00 105.35 121D 4 Plate, Inside Skirt (IM) 36 63,346 354.00 380.00 363.84 121C 4 Plate, Outside Skirt (IM) 16 15,473 429.08 485.00 463.77 121E 6 Outside Skirt, pld (IM) 8 10,214 579.60 711.00 636.86

Cap, Wedge Meat & (IM) Lean 71 199,746 221.75 251.00 228.93

Pectoral Meat 47 189,864 224.00 251.00 232.69 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 66 197,339 159.86 188.06 177.68 Ground Beef 75% Ground Beef 81% 103 458,331 181.00 204.28 193.39 Ground Beef 85% Ground Beef 90% Ground Beef 93% 25 67,725 246.00 253.50 252.32 Ground Beef Chuck 80% 53 318,910 191.00 216.00 203.92 Ground Beef Round 85% 37 139,910 215.00 230.00 227.52 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% 7 40,840 197.00 214.00 211.89 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 17 314,838 96.00 101.00 98.28 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.


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