Bloomberg News

USDA Boxed Beef Cutout Midday 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 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: 200.34 184.92 Change from prior day: (1.45) 0.61 ------------------------------------------------------------------------------- Choice/Select spread: 15.42

Total Load Count (Cuts, Trimmings, Grids): 96 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 313.45 270.82 Primal Chuck 153.58 151.70 Primal Round 151.98 151.11 Primal Loin 305.93 258.64 Primal Brisket 134.20 134.90 Primal Short Plate 139.38 143.09 Primal Flank 116.69 112.64 -------------------------------------------------------------------------------- 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 49.82 loads 1,992,947 pounds Select Cuts 28.39 loads 1,135,555 pounds Trimmings 0.00 loads 0 pounds Ground Beef 17.66 load 706,236 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 14 19,004 618.17 699.00 639.74 112A 3 Rib, ribeye, bnls, light 10 8,241 720.00 770.00 744.95 112A 3 Rib, ribeye, bnls, heavy 60 240,751 674.00 770.00 697.04 113C 1 Chuck, semi-bnls, neck/off 0 0 114 1 Chuck, shoulder clod 5 9,189 185.00 204.00 187.21 114A 3 Chuck, shoulder clod, trmd 22 46,878 197.00 226.00 204.82 114D 3 Chuck, clod, top blade 7 20,449 263.50 301.00 272.20 114E 3 Chuck, clod, arm roast 3 21,884 211.55 230.00 213.55 114F 5 Chuck, clod tender (IM) 8 4,278 411.00 430.00 423.11 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 22 44,008 210.00 230.00 222.44 116B 1 Chuck, chuck tender (IM) 11 11,347 205.00 213.00 208.78

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 32 58,998 194.68 210.00 200.66 120A 3 Brisket, point/off, bnls 18 32,529 339.68 363.00 353.71 123A 3 Short Plate, short rib 20 22,798 395.00 488.50 433.98 130 4 Chuck, short rib 8 5,235 300.00 315.30 309.84 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 43 366,353 197.00 238.50 205.42 168 1 Round, top inside round 13 72,713 182.00 208.00 185.95 168 3 Round, top inside round 18 162,780 195.00 207.00 198.88 169 5 Round, top inside, denuded 9 10,357 222.00 241.60 229.15

3 Round, top inside, side off 170 1 Round, bottom gooseneck 171B 3 Round, outside round 23 69,460 190.00 218.00 193.73 171C 3 Round, eye of round (IM) 27 57,785 198.00 229.05 205.38 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 12,483 670.00 695.50 672.95 175 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 39 150,453 693.00 828.00 739.71 184 1 Loin, top butt, bnls, heavy 11 11,158 320.00 348.00 329.55 184 3 Loin, top butt, boneless 32 156,181 320.00 365.00 335.45 185A 4 Loin, bottom sirloin, flap 19 51,494 505.00 556.00 530.43 185B 1 Loin, ball-tip, bnls, heavy 18 46,198 310.00 343.00 325.38 185C 1 Loin, sirloin, tri-tip (IM) 7 13,137 348.00 380.00 362.59 185D 4 Loin, tri-tip, pld (IM) 9 13,994 495.00 516.00 499.22 189A 4 Loin, tndrloin, trmd, heavy 27 103,202 934.00 1054.50 949.92 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 17 27,362 444.00 497.00 481.09 ------------------------------------------------------------------------------- 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 13 23,500 560.00 600.00 590.59 112A 3 Rib, ribeye, bnls, heavy 37 61,263 540.00 600.00 564.78 113C 1 Chuck, semi-bnls, neck/off 7 14,928 199.00 210.00 202.76 114 1 Chuck, shoulder clod 114A 3 Chuck, shoulder clod, trmd 15 59,756 191.56 226.00 198.13 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 11 7,585 390.00 424.00 400.29 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 19 113,426 210.00 230.00 214.06 116B 1 Chuck, chuck tender (IM) 6 13,277 195.70 215.00 202.06

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 7 7,828 200.00 217.00 205.40 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 3 2,702 417.82 440.00 426.43 130 4 Chuck, short rib 3 2,954 305.00 310.44 309.78 160 1 Round, bone-in 0 0 161 1 Round, boneless 0 0

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 25 197,473 202.00 220.00 208.03 168 1 Round, top inside round 9 35,886 185.00 202.00 190.93 168 3 Round, top inside round 16 35,482 194.50 209.00 199.78 169 5 Round, top inside, denuded

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 6 5,491 188.00 198.00 193.76 171B 3 Round, outside round 15 55,489 187.05 204.00 192.03 171C 3 Round, eye of round (IM) 11 30,753 199.00 215.00 202.73 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 9 7,737 560.00 590.97 564.15 175 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 15 29,581 530.00 564.00 539.20 184 1 Loin, top butt, bnls, heavy 3 5,757 270.00 285.00 280.29 184 3 Loin, top butt, boneless 16 25,388 280.50 304.50 294.83 185A 4 Loin, bottom sirloin, flap 4 14,301 478.78 535.00 491.21 185B 1 Loin, ball-tip, bnls, heavy 12 29,778 280.00 321.98 303.07 185C 1 Loin, sirloin, tri-tip (IM) 8 25,444 290.00 326.28 303.85 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 11 23,335 835.00 906.74 848.51 191A 4 Loin, butt tender, trimmed 0 0 193 4 Flank, flank steak (IM) 11 25,930 445.00 470.00 449.11 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 11 48,422 82.00 99.00 83.91 121D 4 Plate, Inside Skirt (IM) 18 45,681 370.00 397.00 387.41 121C 4 Plate, Outside Skirt (IM) 8 12,145 470.00 495.00 487.24 121E 6 Outside Skirt, pld (IM)

Cap, Wedge Meat & (IM) Lean 29 88,042 210.00 238.00 219.95

Pectoral Meat 15 43,586 214.40 239.70 218.68 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 25 246,924 145.00 184.28 156.09 Ground Beef 75% Ground Beef 81% 24 150,155 166.00 209.28 170.19 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 4 3,094 226.00 251.50 243.85 Ground Beef Chuck 80% 7 113,633 161.00 178.00 163.88 Ground Beef Round 85% 6 28,356 212.00 218.00 214.02 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% 0 0 Blended Ground Beef 81% 4 45,850 186.00 207.00 194.17 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 0 0 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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