Bloomberg News

USDA Boxed Beef Cutout Midday Prices for June 14 (Table)

June 14, 2013

June 14 (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: 200.15 183.55 Change from prior day: (0.48) (0.82) ------------------------------------------------------------------------------- Choice/Select spread: 16.60

Total Load Count (Cuts, Trimmings, Grids): 72 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 310.99 273.17 Primal Chuck 154.60 148.26 Primal Round 152.76 152.21 Primal Loin 304.28 254.63 Primal Brisket 133.36 134.34 Primal Short Plate 138.87 142.45 Primal Flank 117.84 114.43 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/13 66 55 5 27 153 200.63 184.37 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 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 202.03 183.93 -------------------------------------------------------------------------------- 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 25.50 loads 1,020,092 pounds Select Cuts 34.83 loads 1,393,112 pounds Trimmings 0.00 loads 0 pounds Ground Beef 11.95 load 477,908 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 9 8,575 625.00 675.00 654.16 112A 3 Rib, ribeye, bnls, light 5 4,607 695.00 770.00 711.28 112A 3 Rib, ribeye, bnls, heavy 30 42,341 675.10 771.50 719.88 113C 1 Chuck, semi-bnls, neck/off 5 36,093 196.00 208.59 203.21 114 1 Chuck, shoulder clod 10 16,836 188.00 211.80 191.77 114A 3 Chuck, shoulder clod, trmd 12 40,737 195.00 226.00 203.60 114D 3 Chuck, clod, top blade 4 11,129 272.50 300.00 293.65 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 8 3,946 410.00 430.00 423.13 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 16 62,248 210.00 227.00 220.70 116B 1 Chuck, chuck tender (IM) 9 11,700 201.00 217.00 210.18

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 13 49,356 195.00 212.00 196.19 120A 3 Brisket, point/off, bnls 6 16,595 340.00 367.00 346.34 123A 3 Short Plate, short rib 8 8,319 360.00 460.00 412.72 130 4 Chuck, short rib 5 23,892 305.00 356.00 316.64 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 90,466 200.00 236.00 204.56 168 1 Round, top inside round 15 61,730 182.00 196.74 187.63 168 3 Round, top inside round 14 69,562 195.90 211.00 204.13 169 5 Round, top inside, denuded 7 7,919 222.00 241.60 231.70

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 3 2,273 186.00 195.00 187.52 171B 3 Round, outside round 27 162,227 190.00 204.50 193.86 171C 3 Round, eye of round (IM) 18 38,126 190.99 211.00 206.14 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 16 19,909 622.44 692.80 648.57 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 5 4,424 641.00 670.00 665.50 180 3 Loin, strip, bnls, 0x1 19 17,617 721.00 775.00 752.25 184 1 Loin, top butt, bnls, heavy 6 10,383 311.00 343.00 321.22 184 3 Loin, top butt, boneless 16 54,809 321.00 364.00 335.70 185A 4 Loin, bottom sirloin, flap 18 19,772 520.00 556.00 532.90 185B 1 Loin, ball-tip, bnls, heavy 11 16,321 310.00 336.00 324.22 185C 1 Loin, sirloin, tri-tip (IM) 7 4,845 361.20 372.50 365.77 185D 4 Loin, tri-tip, pld (IM) 4 1,520 495.00 507.00 498.49 189A 4 Loin, tndrloin, trmd, heavy 17 24,770 935.00 1003.61 965.60 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 10 8,316 466.00 496.00 475.17 ------------------------------------------------------------------------------- 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 3 9,305 535.00 540.00 539.73 112A 3 Rib, ribeye, bnls, light 5 4,269 555.00 597.00 572.51 112A 3 Rib, ribeye, bnls, heavy 17 26,082 555.00 589.50 567.54 113C 1 Chuck, semi-bnls, neck/off 10 152,432 180.44 205.00 184.30 114 1 Chuck, shoulder clod 3 11,895 185.00 193.00 191.53 114A 3 Chuck, shoulder clod, trmd 10 133,818 191.66 201.14 195.27 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 9 13,435 387.00 420.00 399.20 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 26 241,451 210.00 233.61 213.41 116B 1 Chuck, chuck tender (IM) 4 16,744 197.00 209.89 200.88

3 Chuck roll, retail ready 0 0 120 1 Brisket, deckle-off, bnls 6 16,016 195.00 217.50 199.50 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 130 4 Chuck, short rib 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 11 43,781 202.05 220.00 204.69 168 1 Round, top inside round 17 143,447 181.85 211.50 187.26 168 3 Round, top inside round 15 124,146 192.00 205.50 196.98 169 5 Round, top inside, denuded 3 10,405 220.00 240.50 221.17

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 4,215 186.00 194.71 190.64 171B 3 Round, outside round 12 74,459 186.99 203.89 190.28 171C 3 Round, eye of round (IM) 6 17,554 193.65 211.50 199.36 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 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 18,839 534.20 570.00 543.35 184 1 Loin, top butt, bnls, heavy 184 3 Loin, top butt, boneless 6 3,791 290.00 295.00 290.46 185A 4 Loin, bottom sirloin, flap 3 2,353 497.50 545.00 507.40 185B 1 Loin, ball-tip, bnls, heavy 185C 1 Loin, sirloin, tri-tip (IM) 4 3,948 299.00 314.71 302.83 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 19 108,992 823.00 890.00 834.73 191A 4 Loin, butt tender, trimmed 5 10,495 840.00 900.00 857.87 193 4 Flank, flank steak (IM) 7 3,321 445.00 495.00 455.59 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 0 0 124 4 Rib, Back Ribs, Frozen 4 1,391 98.25 113.00 103.21 121D 4 Plate, Inside Skirt (IM) 6 9,654 380.94 400.00 387.56 121C 4 Plate, Outside Skirt (IM) 9 8,735 460.00 531.00 486.48 121E 6 Outside Skirt, pld (IM) 3 1,577 700.00 725.00 717.77

Cap, Wedge Meat & (IM) Lean 15 63,448 211.65 246.00 219.04

Pectoral Meat 21 99,579 215.00 242.80 226.14 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 11 49,061 149.00 186.00 160.32 Ground Beef 75% Ground Beef 81% 14 179,843 160.00 202.00 168.58 Ground Beef 85% 0 0 Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 12 155,554 160.00 185.80 162.19 Ground Beef Round 85% 3 1,974 212.00 231.00 220.75 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- 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% 3 9,375 182.00 195.25 192.62 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- 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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