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USDA Boxed Beef Cutout Closing Prices for June 19 (Table)

June 19, 2013

June 19 (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: 198.98 184.69 Change from prior day: (1.26) 0.30 ------------------------------------------------------------------------------- Choice/Select spread: 14.29

Total Load Count (Cuts, Trimmings, Grids): 225 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 317.18 272.76 Primal Chuck 154.04 152.60 Primal Round 154.42 153.01 Primal Loin 292.70 252.14 Primal Brisket 136.24 135.12 Primal Short Plate 141.16 144.28 Primal Flank 119.85 116.86 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 06/18 90 78 7 22 197 200.24 184.39 06/17 71 47 8 19 146 201.19 184.03 06/14 48 50 0 22 119 199.53 183.79 06/13 66 55 5 27 153 200.63 184.37 06/12 96 77 17 55 246 201.79 184.31 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 200.68 184.18 -------------------------------------------------------------------------------- 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 98.76 loads 3,950,442 pounds Select Cuts 77.84 loads 3,113,556 pounds Trimmings 15.72 loads 628,896 pounds Ground Beef 32.75 load 1,310,072 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 46 39,909 624.50 675.00 654.42 112A 3 Rib, ribeye, bnls, light 16 23,110 690.39 770.00 720.20 112A 3 Rib, ribeye, bnls, heavy 108 89,579 639.00 745.00 701.99 113C 1 Chuck, semi-bnls, neck/off 10 21,612 200.00 215.17 202.28 114 1 Chuck, shoulder clod 6 16,860 188.00 215.00 193.54 114A 3 Chuck, shoulder clod, trmd 75 331,724 189.90 222.00 195.76 114D 3 Chuck, clod, top blade 9 9,390 275.00 300.00 285.58 114E 3 Chuck, clod, arm roast 5 10,394 225.00 232.00 227.77 114F 5 Chuck, clod tender (IM) 13 15,492 410.00 460.00 418.00 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 111 186,350 207.56 234.50 226.05 116B 1 Chuck, chuck tender (IM) 52 60,209 199.21 217.00 204.59

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 113 502,754 191.26 210.00 203.15 120A 3 Brisket, point/off, bnls 21 15,810 320.00 360.00 339.87 123A 3 Short Plate, short rib 67 89,758 421.00 480.00 432.67 130 4 Chuck, short rib 52 59,782 305.00 345.00 315.86 160 1 Round, bone-in 6 11,157 180.00 211.00 188.53 161 1 Round, boneless 10 36,148 190.00 196.00 190.56

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 121 234,073 195.00 230.50 208.05 168 1 Round, top inside round 66 125,009 190.00 198.00 195.09 168 3 Round, top inside round 45 468,940 199.00 219.50 202.96 169 5 Round, top inside, denuded 20 37,461 222.00 241.00 229.17

3 Round, top inside, side off 170 1 Round, bottom gooseneck 12 27,232 180.00 204.25 185.39 171B 3 Round, outside round 49 113,403 192.00 209.50 200.75 171C 3 Round, eye of round (IM) 93 136,866 195.00 227.05 201.81 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 35 48,552 601.00 656.50 627.65 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 12 5,096 600.00 661.00 605.18 180 3 Loin, strip, bnls, 0x1 58 225,259 633.00 736.00 673.20 184 1 Loin, top butt, bnls, heavy 44 114,508 276.50 328.43 289.04 184 3 Loin, top butt, boneless 85 89,478 308.00 358.00 336.43 185A 4 Loin, bottom sirloin, flap 61 67,696 470.00 561.50 533.90 185B 1 Loin, ball-tip, bnls, heavy 40 48,810 289.00 325.00 318.74 185C 1 Loin, sirloin, tri-tip (IM) 18 21,689 350.00 381.00 356.23 185D 4 Loin, tri-tip, pld (IM) 41 22,203 490.00 506.00 497.83 189A 4 Loin, tndrloin, trmd, heavy 136 383,986 880.00 1003.00 905.01 191A 4 Loin, butt tender, trimmed 5 18,959 900.00 950.00 913.86 193 4 Flank, flank steak (IM) 16 22,065 470.63 500.00 482.27 ------------------------------------------------------------------------------- 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 21 33,755 500.00 540.00 513.33 112A 3 Rib, ribeye, bnls, light 34 85,221 565.70 603.00 588.75 112A 3 Rib, ribeye, bnls, heavy 41 83,142 563.60 626.00 590.14 113C 1 Chuck, semi-bnls, neck/off 15 26,564 192.00 205.00 202.28 114 1 Chuck, shoulder clod 21 250,453 177.00 211.27 188.38 114A 3 Chuck, shoulder clod, trmd 26 108,749 190.13 222.00 197.09 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 12 15,763 398.00 420.00 406.50 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 50 397,025 200.00 231.25 217.72 116B 1 Chuck, chuck tender (IM) 18 29,864 198.00 215.00 202.40

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 23 97,675 196.94 215.00 200.76 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 14 11,252 386.00 475.00 423.56 130 4 Chuck, short rib 13 66,762 305.00 330.00 307.67 160 1 Round, bone-in 161 1 Round, boneless 5 4,820 195.00 200.00 196.27

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 24 68,707 201.59 225.00 210.41 168 1 Round, top inside round 25 83,594 180.00 198.00 190.90 168 3 Round, top inside round 18 45,721 197.00 208.00 201.64 169 5 Round, top inside, denuded 6 6,394 230.00 231.00 230.22

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 7,998 185.00 195.00 186.47 171B 3 Round, outside round 25 79,018 185.00 209.00 196.54 171C 3 Round, eye of round (IM) 30 60,864 196.98 217.00 203.35 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 38 94,640 525.00 568.00 533.55 175 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 40 79,344 520.00 556.00 530.18 184 1 Loin, top butt, bnls, heavy 25 58,699 259.00 290.24 275.12 184 3 Loin, top butt, boneless 44 134,046 265.00 316.00 277.10 185A 4 Loin, bottom sirloin, flap 16 53,289 485.00 540.00 504.01 185B 1 Loin, ball-tip, bnls, heavy 29 141,743 290.30 331.28 300.26 185C 1 Loin, sirloin, tri-tip (IM) 14 68,167 280.45 310.00 295.71 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 39 319,414 800.98 945.50 815.32 191A 4 Loin, butt tender, trimmed 17 27,871 778.28 880.00 806.64 193 4 Flank, flank steak (IM) 10 19,975 455.97 470.00 459.95 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 18 139,770 82.00 117.30 83.71 121D 4 Plate, Inside Skirt (IM) 31 92,997 361.00 399.00 383.80 121C 4 Plate, Outside Skirt (IM) 24 27,980 419.00 574.00 479.59 121E 6 Outside Skirt, pld (IM) 9 22,620 556.00 585.00 562.92

Cap, Wedge Meat & (IM) Lean 55 151,933 214.00 245.00 220.86

Pectoral Meat 37 103,882 217.44 240.00 221.38 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 61 317,200 155.61 189.00 165.18 Ground Beef 75% Ground Beef 81% 90 501,362 163.46 211.30 176.00 Ground Beef 85% Ground Beef 90% Ground Beef 93% 26 63,557 225.96 260.28 233.60 Ground Beef Chuck 80% 39 152,454 165.00 199.00 182.68 Ground Beef Round 85% 36 100,657 211.00 221.00 215.17 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% 0 0 Blended Ground Beef 81% 8 31,491 180.00 197.25 187.75 Blended Ground Beef 85% Blended Ground Beef 90% 0 0 Blended Ground Beef 93% Blended Ground Beef Chuck 80% 0 0 Blended Ground Beef Round 85% 0 0 Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 20 628,896 90.00 98.00 94.19 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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