Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 200.30 190.98 Change from prior day: 0.81 1.15 ------------------------------------------------------------------------------- Choice/Select spread: 9.32

Total Load Count (Cuts, Trimmings, Grids): 75 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 290.77 269.82 Primal Chuck 163.58 163.19 Primal Round 162.76 162.25 Primal Loin 292.66 260.24 Primal Brisket 133.82 133.91 Primal Short Plate 141.44 144.29 Primal Flank 111.47 109.75 -------------------------------------------------------------------------------- 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 41.05 loads 1,642,010 pounds Select Cuts 19.92 loads 796,626 pounds Trimmings 5.59 loads 223,708 pounds Ground Beef 8.64 load 345,647 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 10 28,544 534.00 580.00 565.17 112A 3 Rib, ribeye, bnls, light 11 13,815 600.00 656.00 639.38 112A 3 Rib, ribeye, bnls, heavy 24 41,299 572.00 660.00 614.87 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 30,493 196.80 210.00 203.12 114A 3 Chuck, shoulder clod, trmd 19 73,458 211.00 228.00 214.18 114D 3 Chuck, clod, top blade 4 3,818 278.00 296.00 292.39 114E 3 Chuck, clod, arm roast 3 5,587 245.00 252.14 249.63 114F 5 Chuck, clod tender (IM) 15 19,183 390.00 425.00 400.80 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 146,433 225.00 242.00 231.68 116B 1 Chuck, chuck tender (IM) 11 27,216 210.00 215.50 210.30

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 21 48,967 193.35 213.00 197.58 120A 3 Brisket, point/off, bnls 8 6,020 340.00 353.00 351.57 123A 3 Short Plate, short rib 24 33,396 384.00 458.00 415.58 130 4 Chuck, short rib 10 16,471 300.41 343.42 310.86 160 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 32 204,131 225.00 242.00 227.66 168 1 Round, top inside round 22 93,001 198.00 210.00 200.58 168 3 Round, top inside round 20 187,818 209.00 225.00 211.34 169 5 Round, top inside, denuded 11 13,653 240.00 254.00 244.04

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 6,902 186.50 206.25 191.87 171B 3 Round, outside round 16 90,871 197.85 217.00 201.47 171C 3 Round, eye of round (IM) 18 45,823 208.00 224.00 211.95 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 12,355 645.00 669.50 653.69 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 3 1,214 611.00 650.88 632.92 180 3 Loin, strip, bnls, 0x1 19 51,471 672.00 728.59 703.84 184 1 Loin, top butt, bnls, heavy 7 8,327 299.00 333.00 310.84 184 3 Loin, top butt, boneless 14 29,468 324.47 354.50 340.42 185A 4 Loin, bottom sirloin, flap 17 54,221 440.00 466.00 457.56 185B 1 Loin, ball-tip, bnls, heavy 15 37,798 241.00 266.38 253.84 185C 1 Loin, sirloin, tri-tip (IM) 5 24,173 315.00 320.15 316.63 185D 4 Loin, tri-tip, pld (IM) 8 7,390 396.00 428.50 412.55 189A 4 Loin, tndrloin, trmd, heavy 16 50,884 871.50 950.00 901.08 191A 4 Loin, butt tender, trimmed 3 2,949 930.00 950.00 930.77 193 4 Flank, flank steak (IM) 14 8,464 423.00 455.00 434.57 ------------------------------------------------------------------------------- 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 6 149,858 508.00 526.00 508.06 112A 3 Rib, ribeye, bnls, light 9 20,255 539.00 570.00 547.53 112A 3 Rib, ribeye, bnls, heavy 11 12,968 525.00 580.00 548.04 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 8 18,285 200.00 210.00 203.69 114A 3 Chuck, shoulder clod, trmd 8 40,933 207.00 219.00 210.33 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 8 8,726 345.00 390.00 370.66 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 39,314 220.00 235.00 230.03 116B 1 Chuck, chuck tender (IM) 3 5,715 210.00 210.98 210.65

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 7,341 193.00 201.00 195.31 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 17,670 326.00 376.00 351.31 130 4 Chuck, short rib 0 0 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 168 1 Round, top inside round 9 55,763 199.20 208.00 200.72 168 3 Round, top inside round 6 47,481 209.00 217.00 210.79 169 5 Round, top inside, denuded 3 6,959 240.00 250.64 240.34

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 13 26,006 197.98 210.13 201.45 171C 3 Round, eye of round (IM) 12 27,152 203.00 218.13 208.03 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 7 8,408 537.98 555.00 549.93 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 8 3,846 569.62 580.00 574.11 184 1 Loin, top butt, bnls, heavy 9 36,985 293.06 340.00 298.58 184 3 Loin, top butt, boneless 11 37,820 305.25 330.00 314.58 185A 4 Loin, bottom sirloin, flap 4 9,036 449.81 466.00 450.72 185B 1 Loin, ball-tip, bnls, heavy 10 20,086 240.00 252.00 247.91 185C 1 Loin, sirloin, tri-tip (IM) 4 8,578 271.00 278.00 272.15 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 6 8,448 864.40 904.00 872.66 191A 4 Loin, butt tender, trimmed 4 6,069 849.50 880.88 850.58 193 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 11 27,525 95.00 135.00 114.70 121D 4 Plate, Inside Skirt (IM) 22 85,685 355.00 380.00 366.91 121C 4 Plate, Outside Skirt (IM) 12 13,889 439.00 503.00 471.70 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 16 23,525 225.00 250.00 233.10

Pectoral Meat 19 130,357 219.97 242.00 225.43 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 19 104,031 169.00 184.00 175.62 Ground Beef 75% Ground Beef 81% 19 89,600 180.00 212.00 184.72 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 3,748 248.39 264.70 249.95 Ground Beef Chuck 80% 7 20,226 200.11 206.00 201.88 Ground Beef Round 85% 3 3,924 224.00 244.00 230.83 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 9 223,708 93.00 100.00 97.52 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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