Bloomberg News

USDA Boxed Beef Cutout Closing Prices for June 7 (Table)

June 07, 2013

June 7 (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: 201.57 183.37 Change from prior day: (2.06) (1.47) ------------------------------------------------------------------------------- Choice/Select spread: 18.20

Total Load Count (Cuts, Trimmings, Grids): 128 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 309.95 269.59 Primal Chuck 152.33 148.24 Primal Round 153.16 151.95 Primal Loin 314.75 256.42 Primal Brisket 133.29 133.43 Primal Short Plate 138.82 142.63 Primal Flank 115.10 112.80 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/06 84 59 6 38 187 203.63 184.84 06/05 97 60 17 50 224 204.40 184.56 06/04 82 77 32 33 224 205.29 184.09 06/03 82 55 10 30 177 206.17 185.44 05/31 76 59 13 15 162 206.65 187.20 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 205.23 185.23 -------------------------------------------------------------------------------- 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 54.75 loads 2,189,860 pounds Select Cuts 44.42 loads 1,776,656 pounds Trimmings 6.14 loads 245,678 pounds Ground Beef 22.61 load 904,417 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 8 5,314 632.00 668.80 655.10 112A 3 Rib, ribeye, bnls, light 9 27,228 676.00 745.00 693.49 112A 3 Rib, ribeye, bnls, heavy 23 37,744 680.84 734.25 712.54 113C 1 Chuck, semi-bnls, neck/off 4 13,257 200.00 210.00 207.84 114 1 Chuck, shoulder clod 11 52,523 188.00 214.00 194.97 114A 3 Chuck, shoulder clod, trmd 49 277,912 190.44 217.00 200.92 114D 3 Chuck, clod, top blade 3 3,388 284.50 340.00 318.04 114E 3 Chuck, clod, arm roast 7 15,308 222.00 259.00 234.34 114F 5 Chuck, clod tender (IM) 17 11,040 404.00 450.00 425.05 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 34 135,281 206.65 237.21 220.59 116B 1 Chuck, chuck tender (IM) 24 95,082 198.00 218.00 206.28

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 33 91,719 192.00 217.00 202.07 120A 3 Brisket, point/off, bnls 8 8,616 332.00 367.00 346.96 123A 3 Short Plate, short rib 11 29,411 386.05 481.00 446.29 130 4 Chuck, short rib 17 34,300 305.00 346.10 319.67 160 1 Round, bone-in 4 6,713 187.50 209.00 193.37 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 33 122,239 208.00 236.35 214.77 168 1 Round, top inside round 25 191,457 188.00 207.41 191.48 168 3 Round, top inside round 28 243,920 197.00 227.00 199.22 169 5 Round, top inside, denuded 10 21,032 230.00 250.60 234.41

3 Round, top inside, side off 170 1 Round, bottom gooseneck 9 7,804 181.00 195.00 190.34 171B 3 Round, outside round 34 216,593 189.00 209.50 195.12 171C 3 Round, eye of round (IM) 15 64,991 188.78 212.00 201.94 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 17 49,971 648.87 746.00 682.84 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 7,545 625.18 742.00 675.53 180 3 Loin, strip, bnls, 0x1 21 32,168 742.00 840.00 797.17 184 1 Loin, top butt, bnls, heavy 11 12,569 330.00 345.00 333.62 184 3 Loin, top butt, boneless 14 13,853 343.00 372.00 352.80 185A 4 Loin, bottom sirloin, flap 20 57,710 500.00 547.00 541.08 185B 1 Loin, ball-tip, bnls, heavy 10 14,483 305.00 325.00 313.12 185C 1 Loin, sirloin, tri-tip (IM) 10 13,387 340.30 383.00 366.07 185D 4 Loin, tri-tip, pld (IM) 6 7,362 491.00 506.00 495.54 189A 4 Loin, tndrloin, trmd, heavy 20 55,367 960.00 1077.00 985.44 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 14 8,721 460.00 495.50 475.59 ------------------------------------------------------------------------------- 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 12 17,717 500.00 536.65 527.55 112A 3 Rib, ribeye, bnls, light 11 11,911 550.00 592.00 567.71 112A 3 Rib, ribeye, bnls, heavy 28 34,133 545.00 592.00 574.01 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 10 35,340 192.00 202.00 196.12 114A 3 Chuck, shoulder clod, trmd 30 234,477 190.79 212.00 197.47 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 5 5,750 380.00 410.50 396.39 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 163,802 201.65 227.00 212.79 116B 1 Chuck, chuck tender (IM) 10 31,252 193.00 215.00 200.79

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 27,557 195.00 220.00 200.32 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 10 12,416 424.75 471.00 448.05 130 4 Chuck, short rib 7 7,104 308.00 346.50 311.45 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 18 89,214 205.34 245.00 211.16 168 1 Round, top inside round 22 130,195 185.00 200.25 192.04 168 3 Round, top inside round 17 234,593 193.00 207.33 198.17 169 5 Round, top inside, denuded 8 26,939 232.00 241.50 233.49

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 18 57,206 188.13 204.00 194.74 171C 3 Round, eye of round (IM) 14 38,240 194.30 216.00 203.13 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 10 11,967 555.13 587.89 560.83 175 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 12 48,120 541.00 590.50 544.22 184 1 Loin, top butt, bnls, heavy 5 2,032 275.00 304.75 294.53 184 3 Loin, top butt, boneless 15 96,544 289.00 325.00 292.77 185A 4 Loin, bottom sirloin, flap 6 10,263 465.00 518.00 485.68 185B 1 Loin, ball-tip, bnls, heavy 9 20,162 283.00 311.76 295.56 185C 1 Loin, sirloin, tri-tip (IM) 9 12,817 295.00 316.00 306.92 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 22 58,661 840.00 921.71 852.77 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 4 2,367 450.00 470.00 457.51 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 12 215,464 76.61 130.00 82.95 121D 4 Plate, Inside Skirt (IM) 21 25,870 377.00 405.00 383.45 121C 4 Plate, Outside Skirt (IM) 18 42,115 440.00 541.00 459.01 121E 6 Outside Skirt, pld (IM) 8 3,857 600.00 735.00 631.10

Cap, Wedge Meat & (IM) Lean 18 40,172 211.00 242.50 222.31

Pectoral Meat 18 97,680 210.00 245.00 222.60 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 386,373 131.60 169.00 142.05 Ground Beef 75% Ground Beef 81% 28 156,807 160.78 187.00 169.55 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 5 53,763 202.72 243.50 230.83 Ground Beef Chuck 80% 10 62,886 170.78 192.00 173.18 Ground Beef Round 85% 4 5,629 212.00 220.01 215.82 Ground Beef Sirloin 90% 0 0 ------------------------------------------------------------------------------- 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% 8 68,961 184.00 198.25 194.35 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 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 10 245,678 85.62 92.00 88.16 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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