Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 201.94 184.01 Change from prior day: (1.69) (0.83) ------------------------------------------------------------------------------- Choice/Select spread: 17.93

Total Load Count (Cuts, Trimmings, Grids): 78 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 309.97 269.39 Primal Chuck 153.12 148.63 Primal Round 153.25 152.16 Primal Loin 314.94 258.30 Primal Brisket 133.13 133.86 Primal Short Plate 139.86 143.68 Primal Flank 115.19 112.78 -------------------------------------------------------------------------------- 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 39.27 loads 1,570,792 pounds Select Cuts 23.29 loads 931,778 pounds Trimmings 4.32 loads 172,744 pounds Ground Beef 10.71 load 428,550 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 3 2,735 641.00 668.80 665.66 112A 3 Rib, ribeye, bnls, light 4 14,385 691.00 743.73 707.77 112A 3 Rib, ribeye, bnls, heavy 15 24,645 680.84 727.00 709.43 113C 1 Chuck, semi-bnls, neck/off 3 12,483 200.21 210.00 208.32 114 1 Chuck, shoulder clod 9 45,041 191.98 214.00 195.37 114A 3 Chuck, shoulder clod, trmd 29 158,077 190.44 217.00 199.44 114D 3 Chuck, clod, top blade 3 3,388 284.50 340.00 318.04 114E 3 Chuck, clod, arm roast 5 5,691 235.00 259.00 248.27 114F 5 Chuck, clod tender (IM) 13 10,130 404.00 450.00 424.51 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 24 114,354 208.75 237.21 221.06 116B 1 Chuck, chuck tender (IM) 20 88,207 198.00 218.00 205.92

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 24 55,470 192.00 217.00 200.48 120A 3 Brisket, point/off, bnls 6 8,324 332.00 367.00 346.25 123A 3 Short Plate, short rib 8 22,273 425.00 481.00 456.20 130 4 Chuck, short rib 12 25,892 305.00 346.10 319.26 160 1 Round, bone-in 3 3,400 187.50 209.00 196.65 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 15 45,303 208.00 233.76 213.84 168 1 Round, top inside round 20 186,691 188.00 202.00 191.23 168 3 Round, top inside round 19 219,453 197.00 219.89 198.89 169 5 Round, top inside, denuded 7 19,416 230.00 250.60 234.01

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 6,434 187.65 195.00 191.16 171B 3 Round, outside round 24 155,461 189.00 209.50 195.58 171C 3 Round, eye of round (IM) 11 55,454 188.78 212.00 201.48 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 7 28,481 665.00 725.00 678.11 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 5,776 626.14 742.00 680.48 180 3 Loin, strip, bnls, 0x1 12 10,497 744.64 840.00 795.34 184 1 Loin, top butt, bnls, heavy 9 11,883 330.00 345.00 333.18 184 3 Loin, top butt, boneless 7 11,001 347.00 371.00 351.56 185A 4 Loin, bottom sirloin, flap 14 50,411 500.00 546.00 540.83 185B 1 Loin, ball-tip, bnls, heavy 7 9,976 305.00 317.00 309.49 185C 1 Loin, sirloin, tri-tip (IM) 9 12,278 358.97 383.00 368.40 185D 4 Loin, tri-tip, pld (IM) 4 6,031 491.00 506.00 495.60 189A 4 Loin, tndrloin, trmd, heavy 15 37,050 971.49 1050.00 994.91 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 9 3,015 460.00 495.50 483.31 ------------------------------------------------------------------------------- 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 7 10,744 512.07 536.65 527.13 112A 3 Rib, ribeye, bnls, light 3 1,246 550.00 591.89 563.80 112A 3 Rib, ribeye, bnls, heavy 18 18,267 545.00 592.00 573.65 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 5 28,388 195.00 196.76 195.99 114A 3 Chuck, shoulder clod, trmd 17 178,678 190.79 212.00 195.68 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 5,464 380.00 410.50 396.98 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 13 46,774 210.00 227.00 214.13 116B 1 Chuck, chuck tender (IM) 7 24,882 193.00 205.00 200.88

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 21,271 195.00 220.00 201.36 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 6 7,615 430.00 471.00 445.12 130 4 Chuck, short rib 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 11 49,665 205.34 245.00 211.14 168 1 Round, top inside round 16 96,871 190.00 200.00 193.47 168 3 Round, top inside round 9 175,817 197.00 207.33 197.93 169 5 Round, top inside, denuded 5 11,350 232.00 241.50 233.03

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 171B 3 Round, outside round 9 26,409 188.13 204.00 193.71 171C 3 Round, eye of round (IM) 8 25,620 194.98 216.00 205.35 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 6 9,995 555.13 587.89 558.15 175 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 6 44,267 541.00 585.00 542.45 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 5 16,849 290.00 325.00 296.22 185A 4 Loin, bottom sirloin, flap 0 0 185B 1 Loin, ball-tip, bnls, heavy 9 18,581 272.33 311.76 296.48 185C 1 Loin, sirloin, tri-tip (IM) 6 8,112 295.00 316.00 310.93 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 13 31,476 840.00 921.71 856.14 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 3 13,567 86.70 114.76 88.05 121D 4 Plate, Inside Skirt (IM) 13 13,107 377.00 400.00 382.98 121C 4 Plate, Outside Skirt (IM) 11 15,256 446.59 541.00 478.66 121E 6 Outside Skirt, pld (IM) 4 2,564 600.00 725.00 628.09

Cap, Wedge Meat & (IM) Lean 10 25,039 215.00 242.50 223.96

Pectoral Meat 7 7,497 220.00 245.00 225.95 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 10 164,466 142.78 157.00 148.91 Ground Beef 75% Ground Beef 81% 15 82,338 160.78 182.00 169.23 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 6 51,682 170.78 188.00 172.05 Ground Beef Round 85% 3 5,265 214.13 220.01 216.08 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% 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 8 172,744 85.62 92.00 87.99 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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