Bloomberg News

USDA Boxed Beef Cutout Closing Prices for May 2 (Table)

May 02, 2013

May 2 (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: 200.58 190.64 Change from prior day: 1.09 0.81 ------------------------------------------------------------------------------- Choice/Select spread: 9.94

Total Load Count (Cuts, Trimmings, Grids): 128 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 291.36 270.55 Primal Chuck 163.66 161.99 Primal Round 162.75 162.07 Primal Loin 293.64 260.15 Primal Brisket 133.75 133.85 Primal Short Plate 141.35 144.25 Primal Flank 111.48 109.73 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/01 76 53 8 36 173 199.49 189.83 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 195.02 186.61 -------------------------------------------------------------------------------- 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 63.07 loads 2,522,999 pounds Select Cuts 43.99 loads 1,759,565 pounds Trimmings 8.43 loads 337,053 pounds Ground Beef 12.13 load 485,167 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 14 31,093 529.60 595.00 564.00 112A 3 Rib, ribeye, bnls, light 14 19,555 600.00 665.00 636.03 112A 3 Rib, ribeye, bnls, heavy 39 82,999 572.00 665.00 624.71 113C 1 Chuck, semi-bnls, neck/off 5 3,543 205.59 213.00 209.91 114 1 Chuck, shoulder clod 12 31,516 196.80 210.00 203.16 114A 3 Chuck, shoulder clod, trmd 29 88,049 211.00 228.00 214.01 114D 3 Chuck, clod, top blade 8 19,333 278.00 303.00 290.78 114E 3 Chuck, clod, arm roast 6 10,954 239.49 252.14 245.44 114F 5 Chuck, clod tender (IM) 16 19,754 390.00 425.00 400.85 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 45 218,287 225.00 242.00 231.56 116B 1 Chuck, chuck tender (IM) 19 45,130 201.37 217.00 209.16

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 27 62,948 193.35 213.00 197.40 120A 3 Brisket, point/off, bnls 10 7,492 320.00 358.40 348.59 123A 3 Short Plate, short rib 31 68,161 368.00 458.00 393.46 130 4 Chuck, short rib 16 28,525 300.41 343.42 316.74 160 1 Round, bone-in 3 7,991 192.00 196.50 195.73 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 234,517 225.00 243.00 228.11 168 1 Round, top inside round 27 103,212 198.00 213.00 200.93 168 3 Round, top inside round 25 226,511 209.00 229.00 211.32 169 5 Round, top inside, denuded 14 16,296 240.00 254.00 244.12

3 Round, top inside, side off 170 1 Round, bottom gooseneck 10 10,532 186.50 206.25 192.66 171B 3 Round, outside round 26 137,574 197.85 217.00 202.96 171C 3 Round, eye of round (IM) 23 49,221 208.00 224.00 211.99 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 13,395 645.00 669.50 654.37 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 4 1,396 611.00 650.88 633.32 180 3 Loin, strip, bnls, 0x1 28 79,514 672.00 755.60 709.91 184 1 Loin, top butt, bnls, heavy 12 18,328 299.00 340.00 320.02 184 3 Loin, top butt, boneless 18 44,354 332.00 355.00 345.94 185A 4 Loin, bottom sirloin, flap 25 75,262 440.00 466.00 456.92 185B 1 Loin, ball-tip, bnls, heavy 19 44,739 241.00 266.38 255.47 185C 1 Loin, sirloin, tri-tip (IM) 7 25,614 314.00 321.00 316.58 185D 4 Loin, tri-tip, pld (IM) 9 11,445 396.00 428.50 413.42 189A 4 Loin, tndrloin, trmd, heavy 23 66,000 871.50 951.00 904.45 191A 4 Loin, butt tender, trimmed 5 9,692 930.00 950.00 930.24 193 4 Flank, flank steak (IM) 19 9,830 423.00 455.00 434.30 ------------------------------------------------------------------------------- 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 9 223,481 503.00 526.00 507.73 112A 3 Rib, ribeye, bnls, light 12 20,636 521.00 570.00 547.05 112A 3 Rib, ribeye, bnls, heavy 18 65,416 518.20 580.00 545.48 113C 1 Chuck, semi-bnls, neck/off 4 7,924 200.00 207.95 206.31 114 1 Chuck, shoulder clod 9 24,629 198.00 210.00 202.23 114A 3 Chuck, shoulder clod, trmd 14 57,369 207.00 220.00 211.19 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 10 9,760 345.00 390.00 370.24 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 170,165 219.00 237.50 231.84 116B 1 Chuck, chuck tender (IM) 6 38,855 201.00 210.98 202.42

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 9 9,355 193.00 201.00 196.18 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 5 24,684 326.00 381.00 359.56 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 7 19,538 224.00 239.50 228.59 168 1 Round, top inside round 10 56,749 199.20 213.50 200.94 168 3 Round, top inside round 7 48,983 209.00 217.00 210.76 169 5 Round, top inside, denuded 4 7,282 240.00 250.64 240.76

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 2,871 193.00 205.00 202.92 171B 3 Round, outside round 18 67,080 190.00 210.13 200.37 171C 3 Round, eye of round (IM) 18 34,021 203.00 221.50 208.78 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 29,769 537.98 565.00 556.99 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 0 0 180 3 Loin, strip, bnls, 0x1 9 5,904 558.50 580.00 568.67 184 1 Loin, top butt, bnls, heavy 12 42,353 293.06 340.00 298.56 184 3 Loin, top butt, boneless 14 40,691 304.08 330.00 313.95 185A 4 Loin, bottom sirloin, flap 8 18,117 435.68 466.00 450.76 185B 1 Loin, ball-tip, bnls, heavy 17 45,150 240.00 252.50 246.38 185C 1 Loin, sirloin, tri-tip (IM) 16 109,831 267.00 295.00 276.77 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 9 10,749 850.05 911.00 869.49 191A 4 Loin, butt tender, trimmed 6 7,627 824.00 880.88 845.25 193 4 Flank, flank steak (IM) 5 9,026 398.00 433.50 407.94 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 18 49,220 71.00 136.00 115.95 121D 4 Plate, Inside Skirt (IM) 30 98,026 351.00 380.00 367.08 121C 4 Plate, Outside Skirt (IM) 18 19,546 431.75 505.00 472.14 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 46 692,500 221.90 250.50 222.88

Pectoral Meat 27 159,580 219.97 242.00 226.32 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 23 189,434 169.00 184.00 173.19 Ground Beef 75% Ground Beef 81% 27 125,320 180.00 212.00 185.19 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 3,748 248.39 264.70 249.95 Ground Beef Chuck 80% 8 27,965 200.11 215.30 205.60 Ground Beef Round 85% 5 14,582 218.31 244.00 222.89 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% 0 0 Blended Ground Beef 81% Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 13 337,053 93.00 100.00 97.49 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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