Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 198.90 189.90 Change from prior day: 2.51 1.86 ------------------------------------------------------------------------------- Choice/Select spread: 9.00

Total Load Count (Cuts, Trimmings, Grids): 107 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 289.75 264.77 Primal Chuck 162.81 161.81 Primal Round 162.15 162.17 Primal Loin 288.89 260.26 Primal Brisket 133.32 133.52 Primal Short Plate 140.61 143.45 Primal Flank 110.45 109.50 -------------------------------------------------------------------------------- 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 42.57 loads 1,702,621 pounds Select Cuts 30.71 loads 1,228,599 pounds Trimmings 3.30 loads 131,908 pounds Ground Beef 30.68 load 1,227,314 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 14,434 530.84 580.00 552.28 112A 3 Rib, ribeye, bnls, light 11 14,593 609.00 658.00 643.85 112A 3 Rib, ribeye, bnls, heavy 28 50,263 595.35 645.00 631.63 113C 1 Chuck, semi-bnls, neck/off 14 28,344 204.00 215.57 210.20 114 1 Chuck, shoulder clod 7 7,726 191.16 204.00 198.92 114A 3 Chuck, shoulder clod, trmd 32 99,674 199.00 220.57 211.02 114D 3 Chuck, clod, top blade 6 4,253 289.50 335.00 293.74 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 15 7,787 390.00 408.50 391.08 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 100,152 219.75 235.00 229.99 116B 1 Chuck, chuck tender (IM) 42 85,387 201.00 214.00 206.63

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 35 155,089 190.00 203.00 195.20 120A 3 Brisket, point/off, bnls 14 8,391 337.00 350.00 349.06 123A 3 Short Plate, short rib 16 21,640 439.45 491.00 447.78 130 4 Chuck, short rib 14 19,389 302.45 344.00 320.93 160 1 Round, bone-in 5 12,468 197.00 220.00 200.46 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 58 128,581 225.00 250.00 229.43 168 1 Round, top inside round 37 79,293 189.00 207.00 200.39 168 3 Round, top inside round 20 111,478 208.00 215.00 211.81 169 5 Round, top inside, denuded 16 22,556 240.00 241.00 240.03

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 11,365 185.22 205.00 192.08 171B 3 Round, outside round 40 115,494 195.20 210.00 201.09 171C 3 Round, eye of round (IM) 35 71,957 207.00 215.00 209.48 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 27 17,912 655.00 660.00 655.04 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 10 8,083 623.00 629.00 623.53 180 3 Loin, strip, bnls, 0x1 25 29,388 685.00 723.00 706.08 184 1 Loin, top butt, bnls, heavy 20 19,567 310.00 325.00 322.99 184 3 Loin, top butt, boneless 25 43,966 340.00 350.00 347.00 185A 4 Loin, bottom sirloin, flap 27 44,126 433.00 475.00 450.85 185B 1 Loin, ball-tip, bnls, heavy 28 74,588 240.25 262.00 256.84 185C 1 Loin, sirloin, tri-tip (IM) 10 8,211 320.00 333.00 324.32 185D 4 Loin, tri-tip, pld (IM) 13 11,524 376.00 432.00 408.58 189A 4 Loin, tndrloin, trmd, heavy 34 61,820 870.00 950.00 913.45 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 8 9,381 405.00 445.00 422.23 ------------------------------------------------------------------------------- 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 13 6,401 496.02 513.00 510.51 112A 3 Rib, ribeye, bnls, light 11 10,444 535.00 575.00 561.52 112A 3 Rib, ribeye, bnls, heavy 34 58,141 525.00 570.00 555.50 113C 1 Chuck, semi-bnls, neck/off 12 24,808 204.00 210.00 207.75 114 1 Chuck, shoulder clod 7 9,273 198.00 205.50 203.52 114A 3 Chuck, shoulder clod, trmd 15 27,749 206.28 215.50 212.49 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 4,679 390.00 390.00 390.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 35 91,781 225.00 250.00 231.29 116B 1 Chuck, chuck tender (IM) 22 25,967 203.00 213.00 205.65

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 18 66,388 191.61 200.00 194.99 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 2,892 409.94 465.00 434.57 130 4 Chuck, short rib 16 25,072 299.50 320.00 309.44 160 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 28 68,036 225.00 250.00 227.85 168 1 Round, top inside round 27 50,125 194.75 205.45 200.12 168 3 Round, top inside round 15 34,275 203.45 215.45 210.59 169 5 Round, top inside, denuded 8 11,472 240.00 248.00 241.99

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 4,932 185.72 198.00 193.58 171B 3 Round, outside round 19 43,955 196.00 210.50 201.77 171C 3 Round, eye of round (IM) 22 48,645 206.03 215.00 210.70 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 31 41,272 534.50 560.00 545.69 175 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 30 43,496 550.57 580.00 567.51 184 1 Loin, top butt, bnls, heavy 27 46,559 285.00 306.50 296.14 184 3 Loin, top butt, boneless 31 31,502 310.00 335.00 322.70 185A 4 Loin, bottom sirloin, flap 12 58,171 410.00 475.00 444.89 185B 1 Loin, ball-tip, bnls, heavy 17 128,920 226.34 259.00 240.88 185C 1 Loin, sirloin, tri-tip (IM) 8 12,251 266.59 280.00 276.38 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 18,704 875.00 881.00 877.27 191A 4 Loin, butt tender, trimmed 8 4,753 853.30 855.00 854.96 193 4 Flank, flank steak (IM) 5 3,970 395.50 460.00 427.32 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 4 20,160 100.00 113.00 100.68 121D 4 Plate, Inside Skirt (IM) 21 30,496 354.00 380.00 360.96 121C 4 Plate, Outside Skirt (IM) 13 11,132 429.08 485.00 469.00 121E 6 Outside Skirt, pld (IM) 4 4,476 700.00 711.00 703.88

Cap, Wedge Meat & (IM) Lean 46 125,771 221.75 240.00 226.43

Pectoral Meat 30 141,749 224.00 244.50 231.95 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 46 162,129 165.31 184.00 178.29 Ground Beef 75% Ground Beef 81% 83 368,102 171.69 204.00 193.45 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 24 65,904 246.00 253.50 252.28 Ground Beef Chuck 80% 49 313,404 191.00 216.00 203.95 Ground Beef Round 85% 35 100,748 215.00 230.00 227.92 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% 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% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 7 131,908 96.00 101.00 98.32 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.


Tim Cook's Reboot
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus