Bloomberg News

USDA Boxed Beef Cutout Closing Prices for June 13 (Table)

June 13, 2013

June 13 (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: 200.63 184.37 Change from prior day: (1.16) 0.06 ------------------------------------------------------------------------------- Choice/Select spread: 16.26

Total Load Count (Cuts, Trimmings, Grids): 153 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 313.32 270.70 Primal Chuck 154.11 150.72 Primal Round 152.26 151.34 Primal Loin 306.29 257.24 Primal Brisket 134.63 135.09 Primal Short Plate 138.61 142.18 Primal Flank 117.79 114.34 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/12 96 77 17 55 246 201.79 184.31 06/11 93 75 13 27 209 202.99 184.16 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 202.63 184.03 -------------------------------------------------------------------------------- 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 66.44 loads 2,657,770 pounds Select Cuts 55.03 loads 2,201,279 pounds Trimmings 4.57 loads 182,934 pounds Ground Beef 26.58 load 1,063,242 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 18 21,556 615.00 680.60 638.26 112A 3 Rib, ribeye, bnls, light 15 11,120 720.00 773.00 742.28 112A 3 Rib, ribeye, bnls, heavy 72 264,605 667.00 770.00 696.23 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 14 31,322 185.00 204.00 189.44 114A 3 Chuck, shoulder clod, trmd 35 119,187 194.90 226.00 200.97 114D 3 Chuck, clod, top blade 10 21,674 263.50 306.00 273.22 114E 3 Chuck, clod, arm roast 5 22,964 211.55 235.00 214.55 114F 5 Chuck, clod tender (IM) 13 11,125 405.00 430.00 416.77 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 33 92,878 210.00 231.50 222.04 116B 1 Chuck, chuck tender (IM) 18 20,074 203.00 215.00 209.15

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 38 78,001 194.68 214.00 200.87 120A 3 Brisket, point/off, bnls 24 38,467 339.68 363.00 353.48 123A 3 Short Plate, short rib 21 29,742 395.00 488.50 442.39 130 4 Chuck, short rib 19 28,382 300.00 346.60 318.84 160 1 Round, bone-in 3 2,508 184.50 194.00 186.43 161 1 Round, boneless 4 1,191 195.00 201.83 198.50

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 59 405,066 197.00 238.50 205.41 168 1 Round, top inside round 19 78,906 182.00 208.00 186.25 168 3 Round, top inside round 28 216,538 195.00 208.00 199.78 169 5 Round, top inside, denuded 13 15,366 220.00 241.60 228.61

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,118 187.00 196.00 195.37 171B 3 Round, outside round 45 148,307 187.74 218.00 193.66 171C 3 Round, eye of round (IM) 41 90,782 193.00 229.05 204.01 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 26,933 620.00 695.50 671.49 175 3 Loin, strip loin, 1x1 0 0 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 5 5,082 670.00 736.00 695.62 180 3 Loin, strip, bnls, 0x1 45 171,656 693.00 828.00 735.98 184 1 Loin, top butt, bnls, heavy 11 11,158 320.00 348.00 329.55 184 3 Loin, top butt, boneless 38 172,853 320.00 365.00 335.54 185A 4 Loin, bottom sirloin, flap 26 71,308 504.42 556.00 527.57 185B 1 Loin, ball-tip, bnls, heavy 19 47,670 310.00 343.00 325.33 185C 1 Loin, sirloin, tri-tip (IM) 8 14,435 348.00 380.00 361.46 185D 4 Loin, tri-tip, pld (IM) 10 14,707 491.00 516.00 498.82 189A 4 Loin, tndrloin, trmd, heavy 34 114,953 934.00 1054.50 952.85 191A 4 Loin, butt tender, trimmed 3 7,286 935.00 1015.30 936.68 193 4 Flank, flank steak (IM) 28 43,632 444.00 497.00 478.18 ------------------------------------------------------------------------------- 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 51,587 513.00 538.00 536.01 112A 3 Rib, ribeye, bnls, light 16 40,816 545.00 600.00 580.27 112A 3 Rib, ribeye, bnls, heavy 46 73,095 540.00 602.00 564.51 113C 1 Chuck, semi-bnls, neck/off 10 35,126 180.44 210.00 190.41 114 1 Chuck, shoulder clod 5 28,947 184.96 194.00 186.90 114A 3 Chuck, shoulder clod, trmd 24 212,886 191.56 226.00 195.77 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 7,776 390.00 424.00 400.28 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 39 367,964 209.90 230.00 213.33 116B 1 Chuck, chuck tender (IM) 11 20,939 195.70 217.00 203.96

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 11 18,371 196.95 217.00 202.10 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 10,489 417.82 481.00 458.83 130 4 Chuck, short rib 4 29,346 305.00 315.00 314.47 160 1 Round, bone-in 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 28 217,252 200.00 225.00 207.65 168 1 Round, top inside round 12 40,113 185.00 202.00 191.01 168 3 Round, top inside round 19 47,095 192.00 209.00 199.66 169 5 Round, top inside, denuded 3 4,209 222.00 228.00 226.40

3 Round, top inside, side off 170 1 Round, bottom gooseneck 6 5,491 188.00 198.00 193.76 171B 3 Round, outside round 20 69,172 187.05 204.00 192.51 171C 3 Round, eye of round (IM) 20 48,014 195.00 215.00 201.31 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 18 35,859 525.00 590.97 543.37 175 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 20 63,347 530.00 580.46 538.49 184 1 Loin, top butt, bnls, heavy 4 9,668 270.00 289.00 283.82 184 3 Loin, top butt, boneless 25 79,814 280.00 304.50 286.79 185A 4 Loin, bottom sirloin, flap 9 32,732 478.78 535.00 492.52 185B 1 Loin, ball-tip, bnls, heavy 23 42,272 280.00 321.98 300.16 185C 1 Loin, sirloin, tri-tip (IM) 15 78,077 290.00 326.28 306.06 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 20 48,842 825.00 918.00 842.07 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 16 42,581 445.00 470.00 454.08 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 13 59,375 82.00 110.00 88.60 121D 4 Plate, Inside Skirt (IM) 25 56,598 370.00 397.00 387.76 121C 4 Plate, Outside Skirt (IM) 26 97,139 412.56 526.00 450.58 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 42 179,565 210.00 238.00 217.19

Pectoral Meat 28 137,916 214.40 239.70 220.45 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 30 323,691 145.00 184.28 156.40 Ground Beef 75% Ground Beef 81% 33 297,020 160.00 209.28 169.79 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 5 15,094 226.00 252.00 250.33 Ground Beef Chuck 80% 17 232,906 161.00 183.33 168.81 Ground Beef Round 85% 9 31,977 210.50 218.00 213.79 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% 0 0 Blended Ground Beef 75% Blended Ground Beef 81% 5 46,050 184.05 207.00 194.12 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 9 182,934 89.50 94.00 90.91 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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