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USDA Boxed Beef Cutout Closing Prices for June 11 (Table)

June 11, 2013

June 11 (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: 202.99 184.16 Change from prior day: (0.19) 0.72 ------------------------------------------------------------------------------- Choice/Select spread: 18.82

Total Load Count (Cuts, Trimmings, Grids): 209 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 328.77 271.82 Primal Chuck 151.68 149.26 Primal Round 152.54 151.29 Primal Loin 312.99 258.47 Primal Brisket 133.31 132.98 Primal Short Plate 138.08 141.87 Primal Flank 116.31 113.59 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/10 78 45 26 36 184 203.18 183.44 06/07 55 44 6 23 128 201.57 183.37 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 203.61 184.06 -------------------------------------------------------------------------------- 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 93.43 loads 3,737,375 pounds Select Cuts 75.13 loads 3,005,134 pounds Trimmings 13.07 loads 522,841 pounds Ground Beef 27.34 load 1,093,776 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 24 34,952 620.03 670.00 650.36 112A 3 Rib, ribeye, bnls, light 5 3,770 693.13 745.00 712.75 112A 3 Rib, ribeye, bnls, heavy 18 12,941 705.00 745.00 719.72 113C 1 Chuck, semi-bnls, neck/off 8 59,793 192.45 206.21 194.55 114 1 Chuck, shoulder clod 8 13,714 185.00 209.89 193.41 114A 3 Chuck, shoulder clod, trmd 22 53,319 189.00 222.00 201.25 114D 3 Chuck, clod, top blade 8 12,658 290.00 311.85 297.80 114E 3 Chuck, clod, arm roast 6 8,048 224.75 246.85 237.08 114F 5 Chuck, clod tender (IM) 9 10,753 404.96 446.85 422.62 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 31 160,460 216.00 231.00 219.09 116B 1 Chuck, chuck tender (IM) 24 50,802 200.15 215.60 205.38

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 35 218,139 195.00 217.00 199.95 120A 3 Brisket, point/off, bnls 6 1,484 357.15 383.00 364.47 123A 3 Short Plate, short rib 18 29,091 406.00 482.00 443.06 130 4 Chuck, short rib 17 47,430 287.65 340.00 306.44 160 1 Round, bone-in 6 12,283 185.00 195.00 186.74 161 1 Round, boneless 4 11,342 195.00 204.00 200.38

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 63 453,450 198.00 243.50 206.85 168 1 Round, top inside round 35 425,867 181.26 208.00 185.34 168 3 Round, top inside round 55 929,312 191.00 224.50 198.11 169 5 Round, top inside, denuded 12 29,131 217.00 245.00 223.42

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 3,136 183.50 200.70 186.08 171B 3 Round, outside round 48 389,572 189.00 210.89 193.51 171C 3 Round, eye of round (IM) 33 80,372 194.73 217.25 201.26 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 15 17,068 672.00 741.46 693.26 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 2,264 689.00 736.46 698.93 180 3 Loin, strip, bnls, 0x1 13 16,853 762.00 828.00 782.63 184 1 Loin, top butt, bnls, heavy 4 1,899 330.00 344.00 336.43 184 3 Loin, top butt, boneless 10 29,888 340.10 364.83 354.09 185A 4 Loin, bottom sirloin, flap 15 23,617 515.00 548.00 537.85 185B 1 Loin, ball-tip, bnls, heavy 8 28,850 310.00 340.00 328.19 185C 1 Loin, sirloin, tri-tip (IM) 11 18,863 350.00 381.46 361.25 185D 4 Loin, tri-tip, pld (IM) 17 23,284 490.00 525.00 499.21 189A 4 Loin, tndrloin, trmd, heavy 25 89,463 947.59 1072.00 965.46 191A 4 Loin, butt tender, trimmed 4 11,621 935.00 953.50 937.95 193 4 Flank, flank steak (IM) 19 7,691 454.25 495.50 474.76 ------------------------------------------------------------------------------- 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 16 73,909 515.00 548.00 527.99 112A 3 Rib, ribeye, bnls, light 4 11,243 540.00 590.30 552.26 112A 3 Rib, ribeye, bnls, heavy 23 45,910 550.32 592.00 567.99 113C 1 Chuck, semi-bnls, neck/off 6 16,412 193.45 214.55 200.13 114 1 Chuck, shoulder clod 6 32,733 182.00 210.00 186.93 114A 3 Chuck, shoulder clod, trmd 24 130,764 193.45 225.00 196.74 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 28,383 385.00 431.50 398.04 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 32 168,538 209.55 235.00 214.56 116B 1 Chuck, chuck tender (IM) 24 141,313 198.00 230.00 201.07

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 17 114,320 195.00 220.00 199.85 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 8 6,750 399.98 470.00 426.47 130 4 Chuck, short rib 13 15,973 304.75 346.62 312.23 160 1 Round, bone-in 161 1 Round, boneless 4 3,321 197.00 200.00 199.29

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 27 74,513 204.00 248.70 214.03 168 1 Round, top inside round 48 960,547 174.85 200.50 182.83 168 3 Round, top inside round 15 49,603 192.00 219.89 198.55 169 5 Round, top inside, denuded 4 10,067 229.00 240.00 234.78

3 Round, top inside, side off 170 1 Round, bottom gooseneck 4 2,298 178.00 205.00 184.12 171B 3 Round, outside round 24 219,764 185.00 210.89 190.81 171C 3 Round, eye of round (IM) 21 87,280 196.21 220.00 200.69 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 21 24,897 533.14 589.00 563.23 175 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 25 104,780 493.45 597.89 529.63 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 13 153,878 270.00 304.00 281.05 185A 4 Loin, bottom sirloin, flap 14 92,369 480.00 518.00 483.52 185B 1 Loin, ball-tip, bnls, heavy 6 4,862 290.00 310.00 295.03 185C 1 Loin, sirloin, tri-tip (IM) 0 0 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 17 22,621 847.59 960.00 858.87 191A 4 Loin, butt tender, trimmed 8 7,053 840.00 927.00 864.26 193 4 Flank, flank steak (IM) 14 19,122 452.00 470.21 459.59 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 87,158 83.00 117.00 97.04 121D 4 Plate, Inside Skirt (IM) 25 54,320 358.00 395.00 382.06 121C 4 Plate, Outside Skirt (IM) 10 64,264 435.00 540.00 450.22 121E 6 Outside Skirt, pld (IM) 4 12,195 600.00 681.00 617.72

Cap, Wedge Meat & (IM) Lean 36 265,372 212.00 240.55 220.03

Pectoral Meat 25 104,329 214.00 240.00 216.73 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 30 287,029 144.46 179.06 155.57 Ground Beef 75% Ground Beef 81% 15 106,612 145.39 195.74 168.71 Ground Beef 85% 0 0 Ground Beef 90% Ground Beef 93% 10 38,870 220.78 250.50 232.36 Ground Beef Chuck 80% 23 194,470 161.00 200.00 173.48 Ground Beef Round 85% 11 26,985 210.00 219.43 213.41 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% 9 104,860 179.75 220.00 208.94 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% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 22 482,801 82.85 92.50 88.71 Frozen 50% lean trimmings -------------------------------------------------------------------------------- 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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