Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 203.06 184.30 Change from prior day: (0.12) 0.86 ------------------------------------------------------------------------------- Choice/Select spread: 18.76

Total Load Count (Cuts, Trimmings, Grids): 138 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 328.89 272.29 Primal Chuck 151.39 149.21 Primal Round 152.67 151.10 Primal Loin 313.16 259.18 Primal Brisket 134.83 132.84 Primal Short Plate 138.10 141.89 Primal Flank 116.40 113.61 -------------------------------------------------------------------------------- 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 59.19 loads 2,367,650 pounds Select Cuts 48.90 loads 1,955,811 pounds Trimmings 9.93 loads 397,349 pounds Ground Beef 19.53 load 781,107 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 17 12,636 620.03 670.00 642.69 112A 3 Rib, ribeye, bnls, light 5 3,770 693.13 745.00 712.75 112A 3 Rib, ribeye, bnls, heavy 14 7,572 705.00 739.00 718.16 113C 1 Chuck, semi-bnls, neck/off 7 58,932 192.45 206.00 194.38 114 1 Chuck, shoulder clod 6 4,537 185.00 209.89 191.23 114A 3 Chuck, shoulder clod, trmd 17 37,942 189.00 222.00 200.58 114D 3 Chuck, clod, top blade 7 10,174 290.00 311.85 297.17 114E 3 Chuck, clod, arm roast 4 6,457 233.00 246.85 238.33 114F 5 Chuck, clod tender (IM) 4 7,104 420.00 446.85 423.02 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 20 73,018 216.00 228.00 218.60 116B 1 Chuck, chuck tender (IM) 18 30,661 200.15 215.00 204.98

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 22 33,088 198.75 217.00 203.15 120A 3 Brisket, point/off, bnls 6 1,484 357.15 383.00 364.47 123A 3 Short Plate, short rib 7 6,128 406.00 452.00 422.20 130 4 Chuck, short rib 11 31,158 287.65 324.73 302.92 160 1 Round, bone-in 5 3,982 186.50 195.00 190.37 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 38 290,081 198.00 230.00 204.96 168 1 Round, top inside round 28 397,128 181.26 208.00 185.39 168 3 Round, top inside round 35 606,626 191.00 224.50 199.81 169 5 Round, top inside, denuded 6 7,001 222.00 245.00 228.66

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 33 257,880 189.00 210.89 193.54 171C 3 Round, eye of round (IM) 21 43,546 194.73 217.25 202.18 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 12 5,953 690.82 741.46 704.56 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 10 12,531 764.50 828.00 787.28 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 9 14,028 340.10 364.83 347.40 185A 4 Loin, bottom sirloin, flap 11 14,733 515.00 548.00 538.54 185B 1 Loin, ball-tip, bnls, heavy 7 28,622 310.00 340.00 328.33 185C 1 Loin, sirloin, tri-tip (IM) 7 9,115 356.50 381.46 360.24 185D 4 Loin, tri-tip, pld (IM) 11 6,148 490.00 525.00 499.85 189A 4 Loin, tndrloin, trmd, heavy 14 69,844 947.59 1018.00 960.05 191A 4 Loin, butt tender, trimmed 4 11,621 935.00 953.50 937.95 193 4 Flank, flank steak (IM) 15 4,824 455.00 495.50 475.84 ------------------------------------------------------------------------------- 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 14 73,378 515.00 548.00 527.87 112A 3 Rib, ribeye, bnls, light 3 10,101 540.00 590.30 550.21 112A 3 Rib, ribeye, bnls, heavy 18 33,225 550.32 592.00 569.76 113C 1 Chuck, semi-bnls, neck/off 5 12,426 193.45 214.55 199.85 114 1 Chuck, shoulder clod 3 7,932 182.00 195.50 183.47 114A 3 Chuck, shoulder clod, trmd 9 41,987 193.45 211.00 196.44 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 9 20,750 385.00 411.00 401.30 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 19 132,355 209.55 222.10 213.41 116B 1 Chuck, chuck tender (IM) 10 57,346 200.00 215.00 201.33

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 58,404 195.00 205.00 199.54 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 4 2,827 399.98 430.00 418.62 130 4 Chuck, short rib 7 5,725 305.00 346.62 317.71 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 16 50,366 204.00 230.00 210.16 168 1 Round, top inside round 39 857,553 174.85 200.50 182.77 168 3 Round, top inside round 9 20,704 195.00 206.00 201.12 169 5 Round, top inside, denuded 3 9,334 229.00 238.41 234.37

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 13 78,804 185.00 197.92 189.62 171C 3 Round, eye of round (IM) 7 29,466 198.00 215.00 199.99 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 14 9,783 550.00 589.00 567.01 175 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 16 44,810 538.00 594.00 546.91 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 10 88,108 272.00 300.51 274.42 185A 4 Loin, bottom sirloin, flap 12 82,811 480.00 518.00 483.70 185B 1 Loin, ball-tip, bnls, heavy 3 2,575 296.00 300.00 296.92 185C 1 Loin, sirloin, tri-tip (IM) 0 0 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 12,485 847.59 890.00 856.97 191A 4 Loin, butt tender, trimmed 5 1,942 840.00 927.00 877.45 193 4 Flank, flank steak (IM) 9 14,076 453.00 470.21 460.63 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 6 43,126 83.00 117.00 93.93 121D 4 Plate, Inside Skirt (IM) 19 42,605 375.00 395.00 383.21 121C 4 Plate, Outside Skirt (IM) 7 59,560 435.00 540.00 447.67 121E 6 Outside Skirt, pld (IM) 0 0

Cap, Wedge Meat & (IM) Lean 22 144,105 215.00 240.00 221.74

Pectoral Meat 13 43,539 215.54 240.00 219.15 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 18 208,750 146.75 167.39 155.69 Ground Beef 75% 0 0 Ground Beef 81% 5 54,230 165.00 195.74 171.46 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% 5 24,892 231.50 250.03 235.66 Ground Beef Chuck 80% 8 50,844 172.00 191.00 178.71 Ground Beef Round 85% 6 21,111 210.00 219.43 212.51 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% 5 96,780 183.10 220.00 211.02 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 15 364,309 82.85 92.00 88.38 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.


Toyota's Hydrogen Man
LIMITED-TIME OFFER SUBSCRIBE NOW
 
blog comments powered by Disqus